Vegetables
Preserving the aroma of nature right up to the table
With the Anaerobic Cooking™ by Atihc, the bioavailability of the nutrients contained in vegetables, and fruit will be maximized and thanks to a completely oxygen-free cooking chamber, all the beneficial substances that our farmland makes available to us will be preserved.
| +33% | More Vitamin E content than traditional steam cooking with combi-oven |
| -50% | Reduction in the content of carcinogens deriving from vegetables overcooking |
With the Atihc cooking systems, shorter cooking (e.g. spinach and artichokes), longer cooking (e.g. potatoes and broccoli) are made and managed to ensure the maximum respect and preservation of antioxidants, vitamins, and nutrients avoiding the onset of harmful substances.
ANTIOXIDANTS
Antioxidants are substances capable of neutralizing free radicals and protecting the body from their negative action, thus limiting oxidative stress. Many foods that contain them are attributed to anti-carcinogenic properties, prevention of neurodegenerative diseases and strokes thanks to their precious content in antioxidants.
The results obtainable with Atihc cooking systems are exceptional. The huge increase in antioxidant capacity observed for many vegetables confirms the ability of the Anaerobic Cooking™ process to preserve antioxidants, increasing their bioavailability. for the organism.
PHENOLS, POLYPHENOLS, AND LYCOPENE
Polyphenols are a heterogeneous group of natural substances that perform numerous activities such as antioxidant, anti-carcinogenic, anti-atherogenic, anti-inflammatory, and antibacterial. Very often they are found inside fruit, and thanks to Atihc's Anaerobic Cooking™, a greater content (+ 27 %) are preserved than the known professional steam cooking (tests performed on chlorogenic acid contained in the apple).
Phenols, which are the basis of lignin, help constipation, prevent diverticulosis, and even can reduce the risk of colon cancer. Phenols are present in many vegetables, and with Atihc systems, they can be preserved up to 19% more than the traditional professional steam cooking process.
Carotenoids, which have strong antioxidant properties, useful in fighting aging, cardiovascular diseases, and even some cancers. Among these, lycopene, contained in tomatoes, is enhanced with Atihc technology. The experimental results indicate that heating in a free-oxygen atmosphere, typical of the Anaerobic CookingTM process, eliminates the thermal decomposition of lycopene.
VITAMINS
Vitamins are essential nutrients that our body cannot synthesize. They support energy metabolism, helping the body to draw energy from food, ensure cell renewal, and help us prevent disease and fight free radicals.
Vitamin C and Vitamin E are among the most common but at the same time, common steaming processes can destroy them through the action of oxygen at high temperatures. Anaerobic Cooking™ preserves these vitamins and the results achieved show a greater content (up to 30 %) than the traditional professional steam cooking process.
SAFETY AND HEALTH
Even vegetables, if not cooked properly, can develop harmful substances. The most dangerous of these is called HMF (hydroxy-methyl-furfural), absent in fresh foods, which arises in foods subjected to heat treatment (cooking and drying).
Dull colors and darker streaks are the sign of cooking that is not respectful of the raw material. Anaerobic Cooking™ reduces and in many cases eliminates the development of these substances. Laboratory tests have shown how traditional professional steam cooking on sliced carrots, conducted for 30 min, determines a content more than double of harmful substances compared to the innovative cooking of Atihc for the same cooking duration.
Even with overcooking, Atihc does not reach the critical threshold of these compounds, guaranteeing healthiness and safety to your entire menu.
Meat
On the palate, you will feel what will benefit your body
