Enemies of Nutrition Retention
1. Don’t cook with water ~ water can dissolve vitamins and minerals in food. Have you ever noticed the color of your water after you’ve cooked carrots, broccoli and other foods in it? Your vitamins are now in the water instead of the food!
2. Don’t cook with see-through cookware and use the lids ~ glass cookware especially can cause oxidation because nutrients are more sensitive when exposed to both heat and light.
3. Don’t use added oils ~ these add unnecessary fats to the diet. Did you know just 1 Tablespoon of oil has about 13 grams of fat?
4. Don’t peel foods like potatoes, apples, carrots, cucumbers ~ most of the nutrients are next to the peel.
5. Don’t cook over 200 degrees because you lose an average of over 50% of the nutrients ~ now this is a tough one for conventional cookware…
Boiling is 212 degrees, so if you’re boiling your foods, you’re losing much of the nutrition. What about steaming? Steaming is about 232 degrees, so you lose even more! Microwaves can get up to 400 degrees, so you get the idea…
How Can FreshBonAppetit Improve My Family’s Health?
FreshBonAppetit doesn’t require water or oil when cooking vegetables, and we cook in a semi-vacuum at approximately 190 degrees! This means, more nutrient retention, less fat, more flavor, less energy used and less oxidation of foods.
The University of Wisconsin, Dept of Food and Science did a study on FreshBonAppetit and concluded that we retain an average of 93% of the nutrients in food.
Much research has been done on how to get the most nutrition from the foods we eat. “The U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University indicates that maximizing the nutritional quality of your diet may slow down age-related problems that are otherwise thought of as inevitable.” As far back as 1982, the New York Times recognized this, and said,” The three R’s for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed.” FreshBonAppetit cooking does all three! FreshBonAppetit cookware design allows vegetables to be cooked without water. Vegetables simply tenderize in their own natural moisture and natural juices. This in turn locks in up to 98% of the minerals and vitamins, instead of losing up to 42% of the food’s vitamins and minerals by normal boiling. Boiling dissolves water soluble minerals and sterilizes your food – destroying the color and flavor. This is why you need to add butter and salt to make your food taste good. Our sealing effect occurs at a lower temperature. 180-187 degrees F. verses boiling (212ºF), steaming (232ºF) temperatures all other waterless cooking companies.
A study published in the Journal of the Science of Food and Agriculture investigated the effects of various methods of cooking broccoli. Of all the methods of preparation, steaming caused the least loss of nutrients. Microwaving broccoli resulted in a loss of 97%, 74% and 87% of its three major antioxidant compounds, flavonoids, sinapics and caffeoyl-quinicderivatives. Study co-author, Dr. Cristina Garcia-Viguera, noted that ‘Most of the bioactive compounds are water-soluble; during heating, they leach in a high percentage into the cooking water. Because of this, it is recommended to cook vegetables in the minimum amount of water in order to retain their nutritional benefits.’ A second study, published in the same issue of the Journal of the Science of Food and Agriculture, provides similar evidence. In this study, Finnish researchers found that blanching vegetables prior to freezing caused losses of up to a third of their antioxidant content. Although slight further losses occurred during frozen storage, most bioactive compounds including antioxidants remained stable. The bottom line: how you prepare and cook your food may have a major impact on its nutrient-richness.
Should we just eat raw then?
Actually, we want a nice mix of raw and cooked vegetables to maximize our antioxidant intake.
What are Antioxidants?
“Antioxidant” is the collective name for the vitamins, minerals, carotenoids, and polyphenols that protect the body from harmful free radicals.
The most well known antioxidants include the vitamins A , C , E , and the mineral selenium. The carotenoids beta-carotene, lutein, and lycopene also have high antioxidant activity and are responsible for adding color to many fruits and vegetables. Carrots and pumpkins wouldn’t be orange without beta-carotene, for example. Lutein, also important in eyesight, is abundant in leafy green vegetables and celery. Lycopene is present in red fruits and vegetables, most notably in tomatoes.
Antioxidant content increased in the following foods when they were cooked: carrots, spinach, mushrooms, asparagus, broccoli, cabbage, red cabbage, green and red peppers, potatoes, and tomatoes. Not surprisingly, peeling apples and cucumber decreased their antioxidant content to 33-66% and 50% of the amount in the unpeeled foods, respectively.
Antioxidants are compounds that help us fight against damage from oxidation. Our bodies are constantly reacting with oxygen as we breathe and as our cells create energy. But this process along with poor quality foods and pollution can create an abundance of highly reactive molecules in our system called free radicals. Antioxidants can prevent cellular damage and fight disease. They can also reduce the signs of aging by minimizing wrinkles and preserving the texture of the skin.
Cook Food Below 190 degrees
Most researchers indicate at least a 50% loss of vitamin B in cooked foods. Some losses, such as thiamine, can be as high as 96% if food is boiled for a prolonged time. Biotin loses can be up to 72%, folic acid up to 97%, Inositol up to 95%, vitamin C up to 70 to 80%.
According to the USDA, the typical nutrient loss in traditionally cooked foods is astonishing! As you can see in the chart below, the nutrient loss for traditional cooking is substantial and then draining the water is even worse.
These are only SOME of the very important vitamins and minerals that our bodies rely on to help build up our immune systems and protect us from disease. Check out Vitamin C… you lose over 75% of it from your foods when you cook in the traditional way? What’s the point of buying good fruits and vegetables if you’re just going to destroy most of the nutrition?
Only AUTHORIZED FreshBonAppetit® Dealers can ensure original products, service and warranty. Unauthorized advertisements and offers of FreshBonAppetit® products may NOT be genuine FreshBonAppetit® Products and may actually be damaged, misrepresented, used or stolen items. FreshBonAppetit® offers a comprehensive limited lifetime warranty on all our products ONLY when purchased from an authorized FreshBonAppetit® Dealership or Consultant.
Hidden Dangers of Cookware in your Home
So why does FreshBonAppetit use 316L stainless steel on the interior surface of FreshBonAppetit cookware? Why are 316 and titanium metals used in the medical industry for replacement implants and surgical equipment? Why does the wine and dairy industries use 316L metal for storage tanks?
Here’s your answer: Type 316 alloys are more resistant to general corrosion and pitting/crevice corrosion than the conventional chromium-nickel austenitic stainless steels such as Type 304. The combination 316L stainless steel provides excellent resistance to reactions with salts.
FreshBonAppetit sets the standard for technology, benefits, quality, value, and integrity. The truth about FreshBonAppetit and our 316Ti stainless steel construction is astounding. Please click here and check out the facts yourself about this amazing material.
HEAVY METAL TOXICITY:
Chromium (Cr) is an essential base ingredient in forming corrosion resistance. A chromium content of 17-20% is ideal. Higher chromium content can adversely affect mechanical properties required for food service cooking operations.
Nickel (Ni) increases the yield strength, toughness, and resistance to acids and corrosion (rust).
Molybdenum (Mo) is especially effective in increasing resistance to the initiation of pitting and crevice corrosion. In combination with chromium (Cr) it is very effective in stabilizing the steel against chlorides. Stress corrosion occurs if the carbon migrates to the grain boundary and is attacked by chlorides.
Carbon (C) is detrimental if it is present in a higher concentration and migrates to the grain boundaries. Stress corrosion primarily occurs at the grain boundaries and is accelerated by the presence of chlorides.
316L Stainless offers the maximum resistance to pitting and corrosion caused by cooking food products high in salts and acid content. (i.e., tomatoes and seafood).
304 Stainless is the standard material used in the food service equipment manufacturing industry. Pitting and corrosion of the metal will take place when cooking foods high in acids and chlorides.
430 Stainless is less expensive than 304 and 316 and is not resistant to pitting and corrosion (rust). 430 is used to reduce the cost of the product and still be called “stainless steel” 430 stainless is magnetic and can be checked by seeing if a magnet “sticks” to the surface.
A chemical, PFOA, used to make non-stick coated pans has deemed by the EPA as a human carcinogen.
ALUMINUM / ANODIZED ALUMINUM
Very soft metal. Extreme chemical reaction between food and pan.
The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil.
Beryllium and beryllium compounds,
Cadmium and cadmium compounds,
Nickel compounds and
Hexavalent chromium (remember the movie “Erin Brockovich”?) The usual target is the lung.
First, they accumulate and thereby disrupt function in vital organs and glands such as the heart, brain, kidneys, bone, liver, etc.
Second, they displace vital nutritional minerals from where they should be in the body to provide biological function. For example, enzymes are catalysts for virtually every biochemical reaction in all life-sustaining processes of metabolism. But instead of calcium being present in an enzyme reaction, lead or cadmium may be there in its place. Toxic metals can’t fulfill the same role as the nutritional minerals, thus their presence becomes critically disruptive to enzyme activity. Because their impact is at such a foundational level, heavy metals can be causal factors in literally any health problem.
Proper chelating factors are needed to pick up the heavy metals
Sufficient energy production is needed to move waste out of the cell.
The proper selective membrane permeability to hold nutrients in and keep waste out.
* If the chelating factors are available in the cells to pick up the heavy metals
* If the cells can efficiently regulate selective membrane permeability
ALS, Alzheimer’s, anemia, appetite loss, behavioral problems, cavities, colds, colitis, confusion, constipation, dementia, dry mouth, dry skin, energy loss, excessive perspiration, flatulence, headaches, heartburn, hyperactivity, inhibition of enzyme systems, kidney dysfunction, lowered immune function, learning disabilities, leg twitching, liver dysfunction, memory loss, neuromuscular disorders, numbness, osteoporosis, paralysis, Parkinson’s disease, peptic ulcer, psychosis, reduced intestinal activity, senility, skin problems, spleen pain, stomach pain, weak and aching muscles.
Disturbance of calcium and vitamin D metabolism, magnesium depletion, lung cancer, lung infection, rickets, vital organ dysfunction
smoke, colas, congenital intoxication, copper refineries, copper alloys, dental alloys, drinking water, electroplating, fertilizers, food from contaminated soil, fungicides, incineration of tires / rubber / plastic, instant coffee, iron roofs, kidney, liver, marijuana, processed meat, evaporated milk, motor oil, oysters, paint, pesticides, galvanized pipes, processed foods, refined grains / flours cereals, rubber, rubber carpet backing, seafood’s (cod, haddock, oyster, tuna), sewage, silver polish, smelters, soft water, solders (including in food cans), tobacco, vending machine soft drinks, tools, vapor lamps, water (city, softened, well), welding metal.
Alcoholism, alopecia, anemia, arthritis (osteo and rheumatoid), bone disease, bone pain in middle of bones, cancer, cardiovascular disease, cavities, cerebral hemorrhage, cirrhosis, diabetes, digestive disturbances, emphysema, enlarged heart, flu-like symptoms, growth impairment, headaches, high cholesterol, hyperkinetic behavior, hypertension, hypoglycemia, impotence, inflammation, infertility, kidney disease, learning disorders, liver damage, lung disease, migraines, nerve cell damage, osteoporosis, prostate dysfunction, reproductive disorders, schizophrenia, stroke.
Acne, adrenal insufficiency, allergies, alopecia, anemia, anorexia, anxiety, arthritis (osteo & rheumatoid), autism, cancer, chills, cystic fibrosis, depression, diabetes, digestive disorders, dry mouth, estrogen dominance, fatigue, fears, fractures, fungus, heart attack, high blood pressure, high cholesterol, Hodgkin’s disease, hyperactivity, hypertension, hyperthyroid, low hydrochloric acid, hypoglycemia, infections, inflammation, insomnia, iron loss, jaundice, kidney disorders, libido decreased, lymphoma, mental illness, migraines, mood swings, multiple sclerosis, myocardial infarction, nausea, nervousness, osteoporosis, pancreatic dysfunction, panic attacks, paranoia, phobias, PMS, schizophrenia, senility, sexual dysfunction, spacey feeling, stuttering, stroke, tooth decay, toxemia of pregnancy, urinary tract infections, yeast infections.
Amenorrhea, anger, rheumatoid arthritis, birth defects, bleeding gums, cancer, constipation, diabetes, dizziness, emotional problems, fatigue, headache, heart damage, heart failure, hepatitis, high blood pressure, hostility, hyperactivity, infections, insomnia, irritability, joint pain, liver disease, loss of weight, mental problems, metallic taste in mouth, myasthenia gravis, nausea, pancreas damage, Parkinson’s disease, premature aging, schizophrenia, scurvy, shortness of breath, stubbornness.
Abdominal pain, adrenal insufficiency, allergies, anemia, anorexia, anxiety, arthritis (rheumatoid and osteo), attention deficit disorder, autism, back pain, behavioral disorders, blindness, cardiovascular disease, cartilage destruction, coordination loss, concentration loss, constipation, convulsions, deafness, depression, dyslexia, emotional instability, encephalitis, epilepsy, fatigue, gout, hallucinations, headaches, hostility, hyperactivity, hypertension, hypothyroid, impotence, immune suppression, indigestion, infertility, insomnia, irritability, joint pain, kidney disorders, learning
disability, liver dysfunction, loss of will, memory loss (long term), menstrual problems, mood swings, muscle aches, muscle weakness, muscular dystrophy, multiple sclerosis, myelopathy (spinal cord pathology), nausea, nephritis, nightmares, numbness, Parkinson’s disease, peripheral neuropathies, psychosis, psychomotor dysfunction, pyorrhea, renal dysfunction, restlessness, retardation, schizophrenia, seizures, sterility, stillbirths, sudden infant death syndrome, tingling, tooth decay, vertigo, unintentional weight loss.
Anorexia, kidney dysfunction, apathy, disruption of hormone and lipid metabolism, fever, hemorrhages, headache, heart attack, intestinal cancer, low blood pressure, muscle tremors, nausea, oral cancer, skin problems, vomiting.