Why is sous vide cooking healthy?

The sous vide cooking technique enhances the flavour of the product. Additions of salt or fat can be reduced. This process is enhanced when the product is vacuum-sealed. The sous vide cooking technique retains more vitamins and nutrients than traditional cooking techniques. Normally, flavours are lost because the product is boiled or steamed. This is not the case with the sous vide cooking technique, because the product is packaged in plastic.

In general, sous vide cooking takes longer compared to other cooking methods. In order to regularly enjoy the health benefits of sous vide, it is advisable to prepare larger quantities. This results in a larger supply of healthier food and therefore the choice to eat healthy food will become greater.

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 uptake

The most common protein in the body is collagen. This is mainly found in the connective tissue of mammals and humans. This 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 restores the intestinal wall, reduces wrinkles and gives nails and hair a boost. Human hair and nails consist mainly of keratin. Like all other 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. The sous vide bags from Souvy are made of LDPE plastic. This stands for low density polyethylene. Just like HDPE, the use of LDPE is not harmful to health and is recyclable. All in all, it is not harmful to prepare food in plastic bags.

Pasteurization with sous vide

Low temperature cooking is safe when the minimum cooking time and the correct temperature are observed. 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. Above these temperatures, harmful bacteria cannot survive and/or grow. Because the temperature can be set so specifically, sous vide cooking 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 cooking at high temperatures for a longer period of time, chemical compounds are created that increase the risk of cancer. In addition, high temperature cooking reduces the number of nutrients. This also does not happen with sous vide cooking. With sous vide cooking , more nutrients are retained compared to all other cooking techniques. In general, 20% of the nutrients are lost with classic cooking methods and only 3% with sous vide. In addition to the nutrients, moisture and flavour are also lost.