The pressure cooker is an interesting invention of the modern world. It was designed to save cooking time by forcing food to cook quickly under extreme steam pressure. Pressure is created by boiling a liquid (mainly water) inside the closed pot. Trapped steam increases internal pressure and allows the temperature to rise, forcing food to cook quickly. At the end, the pressure is slowly released so that the lid can be safely opened.
A conventional pressure cooker is a metal pot, made of aluminum or stainless steel. These are reactive metals and therefore toxic to food.
Problems with cooking in a toxic material:
Metals are reactive, leach out and react with food at cooking temperature. This contaminates food, and regular intake of such food builds up metal toxins in your tissues, organs, and blood. As a result, the immune system begins to wear down and your body is prone to illness, which can range from common illnesses to life-threatening illnesses.
Second, the strong heat from the metal walls destroys delicate nutrients. As a result, your body will remain deficient in essential nutrients and this creates a nutritional imbalance, a common cause of diseases such as diabetes (for example, complex carbohydrates that slow down the release of sugar are destroyed in metal pots).
Essential water soluble nutrients are gone!
In addition to the metal problem, the cooking mechanism itself is destructive to water-soluble nutrients. The steam that comes out of the pot is water-soluble nutrients: the body needs them on a daily basis. If you don’t get them from food, there is no other natural way to meet the body’s requirements.
So what makes an ideal pressure cooker, what is the least toxic material?
Primary unglazed clay or pure clay is a naturally inert material that can be collected from the surface of the earth. It has absolutely no metal or chemical toxins. If no glazes are used, a 100% non-toxic pot can be made that is great for pressure cooking. Pure Clay has been used to make cookware for a long time until a few decades ago when metal cookware came into use.
This material does not destroy essential nutrients when cooking:
The unique far-infrared heat of pure clay penetrates deeper into the food but without destroying the nutrients. And this is done only on medium heat!
Naturally condenses steam and keeps it in the food!
An ergonomically designed pot and lid can handle the steam inside. When designed correctly and using this pure material, the lid stays cooler than the pot. Therefore, the steam that comes off the food condenses on the inner side of the lid and settles back onto the food, keeping the water-soluble nutrients inside!
It’s 100% non-toxic so it won’t leach toxins into your food:
We saw the problem with metal pots… it’s the opposite with pure clay pots. It is a 100% inert or non-reactive material, so nothing from the pot leaches into the food.
By switching to this ideal pressure cooker, you can be sure that you are cooking 100% non-toxic food, rich in essential nutrients that nourish your body with every meal: no more nutritional deficiencies or toxin build-up in your body.
