method for most nutrient retention

[Guest guest]

What is the best method for cooking the pears or other fruit for

saucing that would retain the most nutrients. I know boiling boils

out so much. I didn't think you were supposed to cook fruit for

saucing in pressure cookers, but I'm not very knowledgable about that.

Bonita

[Guest guest]

I have an electric steamer. I steam the pears. If you then use the

juice that drips into the tray for drinking, I think you have all the

nutrients.

Also, if you just boil on the stove until it gets thick, I think you

have all the nutrients as well because it is just the water vapor that

evaporates.

The problem with boiling some foods (as I understand) is that water-

soluable vitamins go into the boiling water and then we throw the water

(with vitamins) out.

mom to -12

SCD 4/23/04

[Guest guest]

Hi Bonita,

<<What is the best method for cooking the pears or other fruit for

> saucing that would retain the most nutrients. I know boiling

boils

> out so much. I didn't think you were supposed to cook fruit for

> saucing in pressure cookers, but I'm not very knowledgable about

that.

>

> Bonita>>

A pressure cooker is probably best. You can cook until the fruit is

sufficiently soft and make a sauce with the water and juice in the

bottom of the pot. Santa gave me a pressure cooker for Christmas

this past year. I wasn't tolerating much variety then and he wanted

to make sure I got as many nutrients as possible. At about 8

minutes peeled zucchini would be very soft.

I think steaming and then pureeing the fruit runs a close second.

I also started juicing to get some needed vitamins. I would juice

apples and carefully remove all pulp and dilute it. After this was

tolerated I started juicing oranges (removing pulp).

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of and