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Why is sous vide cooking healthy?

By means of the sous vide cooking technique, the taste of the product is enhanced. Additions of salt or fat can be reduced. This process is enhanced when the product is vacuum drawn. The sous-vide cooking technique preserves more vitamins and nutrients in contrast to traditional cooking techniques. Normally flavours are lost when the product is boiled or steamed. With the sous vide cooking technique this is not the case, because the product is packed in plastic.

In general, sous vide preparation takes longer compared to other cooking methods. To enjoy the health benefits of sous vide on a regular basis, preparing larger quantities is advised. This results in a wider range of healthier food and therefore the choice to eat healthy food will increase.

It facilitates food digestion

Many products require light cooking to make the vitamins most bioavailable. Vitamins from cooked vegetables are more easily absorbed into the gastrointestinal tract.

Collagen uptake

The most common protein in the body is collagen. This is found mainly in the connective tissue of mammals and humans. It is found in the skin, joints and organs. Collagen is found in no less than 30% of our body and is therefore an important part of the human body. By applying the sous vide preparation to the protein it can be more easily absorbed into the body.

Collagen not only strengthens bones but also joints and cartilage. It also repairs the intestinal wall, reduces wrinkles and gives a boost to nails and hair. Human hair and nails are primarily made up of keratin. Like all proteins, it needs amino acids to build. Collagen is the cure for this as it is rich in amino acids.

Is sous vide cooking safe?

That cooking in plastic bags can be harmful to your health is a misconception. However, the material of the bags must be food safe. The material of the sous vide bags must be, for example, HDPE or LDPE. The Souvy sous vide bags are made of LDPE plastic. This stands for low density polyethylene. Just as with HDPE, the use of LDPE does not harm your health and it is recyclable. All in all it is not harmful to prepare food in plastic bags.

Carrots sous vide

Pasteurisation with sous vide

The low temperature preparations are safe when the minimum cooking time and the right temperature are taken into account. Red meat is pasteurized when it is cooked at a minimum temperature of 55 °C. For poultry the minimum temperature is 60 °C for pasteurisation. All possible harmful bacteria are killed by this. Above these temperatures harmful bacteria cannot survive and/or grow. Because the temperature can be set so specifically, sous vide preparation is a safer method of preparing food. This is one of the reasons why the sous vide cooking technique is used to prepare hospital food.

Reduces weight loss of ingredients 

It has been proven that preparations at high temperatures, for a longer period of time, create chemical compounds that increase the risk of cancer. In addition, the high temperature preparation reduces the number of nutrients. This does not happen with sous vide cooking either. In sous vide cooking, more nutrients are preserved compared to all other cooking techniques. In general 20% of the nutrients are lost with the classic cooking methods and only 3% with sous vide. Besides the nutrients, moisture and taste are also lost.