What happens to the vitamins and minerals when you boil your foods and vegetables?


“Your mineral needs are even more important than your vitamin needs since the human body cannot make minerals.”
Dr. Henry Schroeder, MD, Ph.D.

“Scientific study has shown minerals are absolutely essential to life on this planet.”
Dr. Alexander Schouss, Ph.D.

It becomes clearly evident that keeping a mineral balance in every tissue, fluid, cell and organ in the human body is a key to maintaining human health.” Minerals, Trace Elements and Human Health (1999)
“In the absence of minerals, vitamins have no function.”
Dr. Mathias Rath


America leads the world in nutrient-depleted soil. This fact has been quietly known for decades. Even the US government in US Senate Document 264 from the 74th Congress in 1936 stated:

“99% of the American people are deficient in minerals… The alarming fact is that foods, fruits, vegetables, and grains now being raised on millions of acres of land no longer contain enough certain needed minerals and are starving us, no matter how much of them we eat.”

At the Earth Summit Statistics meeting in 1992, experts revealed information conclusively showing that farmlands in North America were 85% micronutrient depleted.

In 2002, leading medical researchers and clinicians recommended that every American either eat their vegetables raw, juice or use a daily multi-nutrient supplement to address the health dilemma of nutritionally poor diets (Journal of the American Medical Association, June 2002).

We cannot afford to boil away all minerals and nutritional value from our foods.

Vacumatic cooking systems make cooking with virtually no water possible. The natural flavour of each vegetable, its aroma, colour, minerals and consistency remain optimally preserved with our waterless method of cooking.

All foods naturally contain water. A sufficient amount of water, in fact, is already contained in most produce to cook vegetables by using the Vacumatic cooking system. Vacumatic cookware seals itself to maintain these liquids during the vacuum heating process. The vapour then cascades down from the center of the pot lids over your foods bathing them in their own juices. By cooking with Vacumatic the delicate water-soluble vitamins are preserved, as are the minerals, which help naturally flavour foods, as a result you’ll find there is little need to add salt at the dinner table.