Why is sous vide cooking healthy?

The sous vide cooking technique enhances the flavor of the product. Added salt or fat can therefore be reduced. This process is accelerated when the product is vacuum-sealed. Sous vide cooking preserves more vitamins and nutrients than traditional cooking techniques. Normally, flavors are lost when the product is boiled or steamed. This is not the case with sous vide cooking, as the product is packaged in plastic. Generally, sous vide cooking takes longer compared to other cooking methods. To regularly enjoy the health benefits of sous vide, preparing larger quantities is recommended. This results in a wider range of healthier foods, increasing the choice of healthy food.

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It simplifies food digestion

Many products require light cooking 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 is mainly found in the connective tissue of mammals and humans, including skin, joints, and organs. Collagen makes up a whopping 30% of our body, making it an essential component. By applying the sous vide method to the protein, it can be more easily absorbed by the body. Collagen not only strengthens bones but also joints and cartilage. It also helps repair the intestinal wall, reduces wrinkles, and boosts nails and hair. Human hair and nails are primarily composed of keratin. Like all other proteins, it requires amino acids for its formation. Collagen is the means to this end, as it is rich in amino acids.

Is sous/vide cooking safe?

It's a misconception that cooking in plastic bags can be harmful to your health. However, the bag material must be food-safe. Sous vide bags should be made of materials like HDPE or LDPE. Souvy sous vide bags are made of LDPE plastic, which stands for low-density polyethylene. Like HDPE, LDPE is not harmful to health and is recyclable. All in all, preparing food in plastic bags is not harmful.

Pasteurization with sous vide

Low-temperature cooking is safe as long as the minimum cooking time and the correct temperature are observed. Red meat is pasteurized when cooked to a minimum temperature of 55°C. For poultry, the minimum temperature for pasteurization is 60°C. This kills any potentially harmful bacteria. Above these temperatures, harmful bacteria cannot survive or grow. Because the temperature can be so precisely adjusted, sous vide cooking is a safer method of preparing food. This is one of the reasons why sous vide cooking is used to prepare hospital food.

Reduces weight loss of ingredients

It's been proven that cooking at high temperatures for extended periods of time creates chemical compounds that increase the risk of cancer. Furthermore, high-temperature cooking reduces the amount of nutrients. This also doesn't happen with sous vide cooking. Sous vide preserves more nutrients than all other cooking techniques. Generally, 20% of nutrients are lost with traditional cooking methods, and only 3% with sous vide. Besides nutrients, moisture and flavor are also lost.