Diabetic Friendly Foods and Recipes

1. Retention of nutrients: Because pressure cooking requires less water and shorter cooking times, it  helps to retain more of the nutrients in the food, including vitamins and minerals that can be lost through other cooking methods.

2. Better absorption of nutrients: Pressure cooking can help break down the tough fibers in foods like beans and legumes, making them easier to digest and allowing your body to absorb more of the nutrients.

3. Reduced need for added fats: Pressure cooking can help tenderise meat and vegetables without the need for added fats or oils, making it a healthier cooking option.

4. Enhanced bioavailability of nutrients: Pressure cooking can  release more nutrients from foods and make them more bioavailable, meaning your body can absorb and use them more effectively.

5. Lower risk of oxidation: The high pressure and temperature of pressure cooking can help prevent the oxidation of fats and other nutrients in the food, helping to preserve their nutritional value.

Overall, pressure cooking meals can help you get more nutrients from your food, reduce the need for added fats, and preserve the nutritional value of your meals.

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