Experts say it is better to follow traditional cooking methods instead of using a pressure cooker

Doctors and nutrition specialists state that pressure cooking is a convenient and time-saving method widely used in modern kitchens. Because it uses less water and cooks food faster, nutrients like vitamin C and folate are only partially lost, not completely destroyed. However, experts note that high heat and pressure may slightly alter some nutrients in beans and lentils.

According to scientific studies cited by specialists, cooking starchy foods like potatoes and rice at very high temperatures in a pressure cooker may produce harmful compounds such as acrylamide. Doctors also mention that anti-nutrients like lectins in legumes may not be fully destroyed, which can cause digestive discomfort and affect gut health in some individuals.

Health experts advise using high-quality stainless steel pressure cookers to avoid metal contamination and recommend balancing pressure-cooked meals with traditional cooking methods. When used properly with the right precautions, pressure-cooked food is generally safe and not harmful, specialists say.

Note :The information provided is for awareness purpose only. We are not responsible for any consequences. If you have any health concerns, please consult your doctor or qualified nutritionist before following the above suggestions.