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According to research we should not cook our vegetables over 200°F because vitamins and minerals are heat sensitive. Boiling (212°F) - Is boiling your vegetables good or bad? BAD. Steaming (232°F) - Even hotter! At this temperature germs and bacteria are killed. This is why hospitals use autoclaves - which are used to kill germs and bacteria. So when we steam our vegetables what are we doing to the nutrients? DESTROYING THEM. The MICROWAVE OVEN is the worst offender. It gets anywhere from 400° to 1200°F, completely destroying nutrition.
Using Oil to Cook Your Food
Doctors tell us to eliminate bad fats and oils from our diet. They can clog our arteries and make it easier to put on unwanted weight.
With Saladmaster® you don't have to peel your vegetables, cook in water, or use harmful oils, and with Saladmaster's® Vapo Valve technology you can fully cook your vegetables under 200° helping you to feel better, look better, and live longer. Here's proof:
A study was conducted at the University of Wisconsin, Department of Food and Science and Hazelton Laboratory on cooking methods. The study showed that Saladmaster® retains an astonishing 93% of all nutrients in our foods... that's better than double versus any other method of cooking.