Pressure Cooker Dal: Healthy or Not? скачать в хорошем качестве

Pressure Cooker Dal: Healthy or Not?

A very common myth, particularly in North India, where pressure cookers are not as common as they are in the South, is that pressure cooking destroys nutrients, and more crucially, cooking dal in the pressure cooker without removing the froth that comes when you start to boil it will cause uric acid/gout problems. It’s not true. To debunk this is quite simple. Uric acid causing joint problems/gout is a function of consuming a LOT of purine-rich foods. Dals are not high-purine foods. They have moderate levels of purine (unlike meat and sea food) Saponins have nothing to do with Uric acid. They are beneficial plant molecules that have soap like properties. They are good in small quantities, cause digestive discomfort and reduce nutrient absorption in large quantities. Again - dals are not particularly very high in saponins FOR A VERY SIMPLE REASON - we don’t eat them raw!! We cook them!! And Cooking destroys most saponins. And finally - that froth is NOT mostly saponins - it’s loose starch and protein. So please pressure cook your dal!