Meats and Beans
Meats and beans cooked soft and plump
● The health benefits of beans are well known. Cooking dried beans in alkaline ionized water makes them plump and soft through to the center.
● Boiling meats removes much of their fats, and is good for reducing calories. For sinewy red meats, cooking in alkaline ionized water will result in soft, plump meat.
● Using alkaline ionized water allows the meat and bean dishes that we often avoid to be easily incorporated into our menus.
Cooked vegetable sensory evaluation
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Number of times the vegetable was judged as "soft" (higher frequency indicates softer vegetables)
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Pure water
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Alkaline ionized water
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Broad beans
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3
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12※
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Daikon
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6
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9
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Carrots
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7
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8
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Potatoes
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8
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7
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Sweet potatoes
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5
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10
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Green beans
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5
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7
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* statistically significant difference based on a threshold of 5%. 15 times when including repetitions
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