COOKING IS CHEMISTRY Explode the Flavor. Preserve the Nutrition. Live Better.

For generations, we were taught to peel it, boil it, and cook it until it’s done. But when it comes to nutrition and flavor, that old-fashioned approach can work against what we're trying to accomplish.

How you cook—and what you cook in—matters.

Many vitamins and minerals can be lost when foods are cooked in excessive amounts of water and that cooking liquid is discarded. Other nutrients can be affected by prolonged exposure to high temperatures.

Think about the traditional way of cooking vegetables: peel them, cover them with water, boil them, and then pour the cooking water—and some of the nutrients and natural flavor—down the drain.

There Is a Better Way: Waterless & Greaseless Cooking

Waterless cooking uses the natural moisture already contained in fresh foods to help cook them at controlled temperatures with little or no added water.

Greaseless cooking allows many foods to be prepared using their natural oils and juices, reducing or eliminating the need for added cooking fats.

The goal is simple:

Preserve more of the food instead of cooking it away.

Better flavor. Better texture. Less nutrient loss. Less added water. Less added grease.

When vegetables retain their natural flavor, they don't need to be drowned in butter, salt, sauces, or seasonings just to make them taste good.

That's what we mean when we say:

COOKING IS CHEMISTRY.

Your cookware, temperature, cooking method, time, and ingredients all interact. Change the chemistry and you change the result.

At Health Craft, we've been teaching the principles of waterless and greaseless cooking since 1970 because healthy eating isn't only about what you cook. It's also about how you cook it.

It's not just how long you live.
It's how you LIVE LONG.™

Health Craft® — Helping People Live Longer, Healthier Lives Since 1970.