Sous vide

Why is sous vide cooking healthy?

sous vide wortel

The taste of the product is enhanced through the sous vide cooking technique. Additions of salt or fat can therefore be reduced. This process is enhanced when the product is vacuumed. The sous vide cooking technique retains more vitamins and nutrients in contrast to traditional cooking techniques. Normally, flavors are lost because the product is cooked or steamed. This is not the case with the sous vide cooking technique, because the product is packaged in plastic.

In general, sous vide preparation takes longer compared to other preparation methods. To regularly enjoy the health benefits of sous vide, preparing larger quantities is recommended. This results in a greater supply of healthier food and the choice to consume healthy food will increase.

It simplifies food digestion

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

Collagen absorption

The most abundant protein in the body is collagen. This mainly occurs in the connective tissue of mammals and humans. This occurs 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 the bones but also the joints and cartilage. It also restores the intestinal wall, reduces wrinkles and gives a boost to nails and hair. Human hair and nails consist mainly of keratin. Like all proteins, it needs amino acids to build. Collagen is the means for this, because it is rich in amino acids.

Is sous vide cooking safe?

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

Carrots sous vide

Pasteurize with sous vide

The low temperature preparations are safe when the minimum cooking time and the correct 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 pasteurization. This kills all possible harmful bacteria. Harmful bacteria cannot survive and/or grow above these temperatures. 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 when prepared at high temperatures for a longer period of time, chemical compounds are formed that increase the risk of cancer. In addition, the high temperature preparation reduces the number of nutrients. This also does not take place with sous vide preparation. With sous vide preparation , more nutrients are retained compared to all other cooking techniques. In general, 20% of the nutrients are lost with traditional preparation methods and only 3% with sous vide. In addition to the nutrients, moisture and flavor are also lost.

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1 comment

Gut zu wissen, dass die Sous-Vide-Kochtechnik im Gegensatz zur normalen Kochtechnik mehr Vitamine und Nährstoffe behält. Mein Onkel arbeitet als Gastroenterologe und empfiehlt diese Kochtechnik allen seiner Patienten. Er sagt, dass sich dadurch die Mehrheit der Magen- und der Darmprobleme vorbeugen lassen.

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