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HEALTH BENEFITS OF SOUS VIDE COOKING

Janick Couturier

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“Without health there is no happiness. An attention to health, then, should take the place of every other object.” – Thomas Jefferson

There are so many reasons to cook with a thermo circulator, but today I want to take a moment to focus on the health benefits of sous vide cooking. So often we focus on the other perks of sous vide – consistent and beautiful results, ease of use, longer storage periods for prepared foods, more aesthetically pleasing food, better flavors – yet remain less aware of the health benefits. 

 

“Health isn’t everything, but without it, everything else is nothing.” – Schoepenhauer

 

Great health is a subject that we as a society are obsessed with, and for a good reason. It affects our daily experiences. Aches, pains, and illnesses do not only affect the part of the body to which they are localized; all of the complementary systems of the body work together to heal. What we experience as a toothache triggers the circulatory system to send more blood to the area, the lymphatic system to bolster the immune system, the nervous system to tell us we’re feeling the pain, AND the adrenal system to affect how we “feel” about the pain with hormone release! Most recently, it has been recognized that the gut (and therefore our digestive system) is the seat of the immune system. And this is where we can start to see the health benefits of sous vide come into play.

 

 

“Let food be thy medicine and medicine be thy food.” – Hippocrates

There always as been a recognized connection between the food we consume and our health. We have a multi-billion dollar thriving diet industry, with books about the latest trends in food and health consistently making bestseller lists. There are endless television shows and documentaries about healthy eating and getting healthier in general. Every magazine in the checkout aisle at the grocery store features at least one health-related article.

Sous Vide cooking has so much health benefits 

Sous vide retains more nutrients and vitamins than other methods of cooking

Exposure to heat, water, and oxygen are the things that typically destabilize all of those wonderful nutrients when we’re cooking, whether by charring meat to over-carbonization or leaching vitamins into water while boiling. Because your food is encapsulated in a neat little package, all of those goodies are sealed in.

Sous vide makes it easier to digest most foods

Many vegetables require at least light cooking to make their nutrients most bioavailable, or easy for our body to access through digestion. Cooking animal proteins, and in particular land-based ones (though fish contain collagen, as well), breaks down collagen into gelatin, which is easier for our body to absorb.

Sous vide encourages a more youthful appearance, happier gut, and strong joints

We do not use extra fat to cook and that’s because we don’t have to prevent food from sticking to a cooking surface for extended periods of time. Don’t get us wrong, we LOVE good fats. We also often lubricate our pans to sear a perfectly cooked steak post-sous vide! However, the *required* amount is much less. It is also not entirely necessary depending on what kind of pan or searing tool you use.

Proper sous vide techniques increase at-home food safety

This is an important topic to many peoples. As long as you meet minimum cook times and cook above 131ºF/55ºC for red meat and 140ºF/60ºC for poultry, you are effectively *pasteurizing* your meat and killing off any potentially harmful bacteria.


You can *sterilize* the surface of your food with a 30 second dip in boiling water or a quick pre-sear to further ensure food safety! The final sear doesn’t just bring your food that beautiful color and texture. It also deals with any bacteria that may have developed during cooking.

Sous vide makes it easy to prepare larger quantities of healthy meals in advance

I’m sure you can see there are a multitude of health benefits to eat from cooking sous vide! And that is just what we want you to be: your healthiest, best selves.

 

 

Quality of life through real sustainable nutrition

Janick Couturier

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REAL FOOD THE FOUNDATION OF REAL SUSTAINABLE NUTRITION

Approximately 70 percent of the calories in a typical diet come from processed foods. This means switching to a diet with no processed foods, sometimes called clean eating, would be a big change for most peoples. Doing so, however, may make it easier to follow a clean eating in a sustainable way limiting sodium, added sugars and saturated and trans fats.

What Counts as Processed

Food that has had anything done to it is processed. This means frozen fruits, bagged salad greens, chopped apples and ground beef are all technically processed foods, not just foods like crackers, chips, frozen dinners and cookies. When experts talk about avoiding processed foods, however, they are often talking about avoiding the more highly processed foods and still including minimally processed foods that don't contain any additives or ingredients you wouldn't have in your own kitchen.

How to go around in a nutshell

Look local

Exploring farmers or local food markets helps you find fresh produce grown locally, but equally important, you can meet the people who produce your food. Such relationships are opportunities for education: you can learn how your food was grown, when it was harvested, and even how to prepare it.

Cook yourself

or prep for busy weeknights on a weekend. Boil beans, cook some hard eggs, chop veggies or make a salad so you’ll have “fast food” when you’re hungry.

Buy it


While homemade real food is great, it’s not always possible for every meal, every day. Prepackaged food is still an option when shifting your diet to real food, look at some transparent company that are focus on real food and real goals

Make sure to read the labels and skip any product with more than 5 ingredients or ingredients you can’t pronounce.