How harmful is it to your health to use aluminum pot to make soup in a pressure cooker?

Cooking soup in pressure cooker is not ideal, which will lose a lot of nutrients, mainly high temperature and high pressure. Cooking is ok, just like copying vegetables. Don't overcook it. It is ideal to make soup in a soup pot. I suggest you don't cook soup in a pressure cooker. Pressure cookers are only suitable for cooking all kinds of meat quickly. The pressure and high temperature of using it to cook soup will make most nutrients lose, so the traditional soup pot should be used. It's a little troublesome. Cook soup slowly, using a casserole or pot. In this way, the water will slowly evaporate and the ointment in the bone will enter the soup. Remember to add enough water once in the whole process, so that the bones can be ironed, snowed and pasted first. Don't add water during boiling.

When the pressure cooker is processing food, the temperature can reach above 120 degrees Celsius, and the vitamin b 1, vitamin b2 and nicotinic acid in the food will lose more than 50% due to the lack of high temperature resistance. The loss of protein, fat and starch in food is very small. On the contrary, after processing, it is more convenient for human body to digest and absorb. Therefore, meat food, such as chicken, duck and fish, is processed by pressure cooker. The loss of nutrients will not be too great, and the loss will be even smaller if the water can be treated with hot water.

Because pressure cooker cooking creates a vacuum-like environment, it reduces the contact between meat and oxygen, thus better reducing the oxidation of fat and reducing the production of some harmful substances such as polymers in the process of fat oxidation, which is of great significance to health. Cooking in pressure cooker is beneficial to protect antioxidant components. Cooking in pressure cooker can avoid food from being exposed to too much oxygen, which is very beneficial to preserve valuable antioxidant components in coarse grains, such as polyphenols. Foreign studies have found that cooking will reduce the antioxidant capacity of beans. For example, after green peas are boiled at room temperature for 90 minutes, the ability to absorb oxygen free radicals (that is, antioxidant capacity) loses 44%.

Cooking beans in pressure cooker can reduce the loss of antioxidant capacity under the same degree of softness and rot. For example, after green peas were cooked at high pressure for 15 minutes, the absorption capacity of oxygen free radicals not only did not decrease, but increased, reaching the original 224%. Finally, pressure cooker cooking is good for digestion. The Nutrition Laboratory of China Agricultural University found that the digestion speed of yam, Gordon Euryale seed, lotus seed, coix seed and adzuki bean was obviously accelerated after 20 minutes of high-pressure cooking.

Therefore, for people with indigestion and people with poor stomachs such as the elderly and children, cooking in a pressure cooker can help digestion and reduce the burden on the stomach. Therefore, whether cooking porridge or soup, pressure cooker is a healthy choice. However, the pressure cooker is not omnipotent, and it does cause the loss of vitamin C. Vitamin C is so precious that almost all cooking methods will cause its loss. However, vitamin C generally exists only in vegetables and fruits, and we hardly need to use pressure cookers to cook fruits and vegetables.