Sous Vide Help with Digestion
Studies have found that the Sous Vide cooking method may make beef easier to digest.
According to foreign media reports, according to a new study published by the American Chemical Society, Sous Vide cooking technology can not only make delicious and tender steaks but also make beef easier to digest. Compared with other cooking methods, this French cooking method provides a unique environment, which may make people's digestive system break down meat more easily.
Sous vide is a cooking method, which involves vacuum-sealing food and then slowly cooking in warm water (below boiling point). Uniform and slow cooking plus an anaerobic environment caused by vacuum sealing of food can reduce the changes related to oxidation and structure in meat.
In this study, a simulated digestion model was used, and it was found that compared with roast beef in an oven or cooking in boiling water, Sous vide cooking method made the protein of meat more easily decomposed into amino acids and small peptides for absorption into the blood.
Researchers pay special attention to beef and find that compared with baking and boiling, the Sous Vide cooking method makes protein less aggregation, oxidation, and structural change. The simulated digestion model also showed that compared with other cooking methods, Sous Vide cooking beef can make more kinds and quantities of peptides.
The results show that compared with beef cooked in an oven or grill, beef cooked by Sous vide method is easier to digest and richer in nutrition, which may be especially beneficial to people with digestive problems. The researchers pointed out that it is necessary to conduct research in the future to explore the potential health effects of peptides from beef cooked with Sous vide instead of other methods.
According to foreign media reports, according to a new study published by the American Chemical Society, Sous Vide cooking technology can not only make delicious and tender steaks but also make beef easier to digest. Compared with other cooking methods, this French cooking method provides a unique environment, which may make people's digestive system break down meat more easily.
Sous vide is a cooking method, which involves vacuum-sealing food and then slowly cooking in warm water (below boiling point). Uniform and slow cooking plus an anaerobic environment caused by vacuum sealing of food can reduce the changes related to oxidation and structure in meat.
In this study, a simulated digestion model was used, and it was found that compared with roast beef in an oven or cooking in boiling water, Sous vide cooking method made the protein of meat more easily decomposed into amino acids and small peptides for absorption into the blood.
Researchers pay special attention to beef and find that compared with baking and boiling, the Sous Vide cooking method makes protein less aggregation, oxidation, and structural change. The simulated digestion model also showed that compared with other cooking methods, Sous Vide cooking beef can make more kinds and quantities of peptides.
The results show that compared with beef cooked in an oven or grill, beef cooked by Sous vide method is easier to digest and richer in nutrition, which may be especially beneficial to people with digestive problems. The researchers pointed out that it is necessary to conduct research in the future to explore the potential health effects of peptides from beef cooked with Sous vide instead of other methods.