FACT OR FICTION: Crockpots and Slow Cookers

Cueball55
Cueball55 Posts: 152 Member
edited October 2024 in Food and Nutrition
Someone once told me that crockpots and slow cookers basically cook all the vitamins and minerals and other such healthy content from the food. Fact or fiction?

I've stayed away from them for that reason, but it seems like a very convenient and relatively healthy way (depending on what you throw in there) of cooking.

Replies

  • stronglikebull
    stronglikebull Posts: 402
    quick question - how would that in any way be possible?
  • vger11
    vger11 Posts: 248
    for meats and potatoes they are awesome....just throw in your veggies later and don't over cook them. I'll even steam my carrots and onions and include them the last 10 - 15 minutes to flavor....
  • stylistchik
    stylistchik Posts: 1,436 Member
    Cooking at high temperatures does alter the makeup of the food but it's no different in a slow cooker than in a pan or oven. Sometimes cooked food is easier to digest because it releases the enzymes needed for digestion. I love my crock pot.
  • Pandorian
    Pandorian Posts: 2,055 Member
    Depends on what you're doing with it, are you draining the liquid off if you're using it? That'd be like boiling a pot of potatoes or carrots and pouring it off, see carrots especially the water is orange tinted, that's got to be taking something more than just colour from the carrot.

    But for what I make in my crockpot I'm generally using the liquid, be it beans or a roast... low and slow in the crockpot can turn an otherwise tough cut of meat into something divinely delightful.
  • JulieLSinger
    JulieLSinger Posts: 3 Member
    "Generally what I've learned is that you loose the most nutrients when you boil vegetables in water -- all the nutrients go into the water and then down the drain. If you steam the vegetables or cook them in a stock that you will also eat, then you are still getting most of the benefits of the food."

    I use a plastic steamer (Target $9.99 on-line only) and a small crock pot for vegetables all the time. I go to a farmers market and buy very fresh vegetables versus store bought.
  • Grokette
    Grokette Posts: 3,330 Member
    All heat cooking results in nutrient loss.

    http://whfoods.org/genpage.php?tname=george&dbid=61
  • aquapussy
    aquapussy Posts: 112
    Depends on what you're doing with it, are you draining the liquid off if you're using it? That'd be like boiling a pot of potatoes or carrots and pouring it off, see carrots especially the water is orange tinted, that's got to be taking something more than just colour from the carrot.

    But for what I make in my crockpot I'm generally using the liquid, be it beans or a roast... low and slow in the crockpot can turn an otherwise tough cut of meat into something divinely delightful.

    Exactly, how can you possibly be removing the nutrients in a closed pot? They don't just melt into the air. Unless you are draining the pot every bit is still in there. In fact the opposite of your belief is true. While heat in general can degrade nutrient levels it's not going to make any difference in a crock pot.
  • Pepper2185
    Pepper2185 Posts: 994 Member
    Someone once told me that crockpots and slow cookers basically cook all the vitamins and minerals and other such healthy content from the food. Fact or fiction?

    Only if you open the "vitamin and mineral release hatch"

    But seriously - how would they escape? And why would this be different than any other cooking process?
  • Pandorian
    Pandorian Posts: 2,055 Member
    are you draining the liquid off if you're using it?
    They'd be dumping the vitamins down the drain if the user is draining the liquid just as if they were using a pot on the stove or some other cooking method
    as you stated with
    Unless you are draining the pot every bit is still in there. In fact the opposite of your belief is true.
    So we seem to agree rather than being the opposite of my "belief"
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