Traditional steam cookers

Due to the length of cooking time and/or heat intensity required, most traditional steam cooking methods destroy food's vital elements and/or make them harmful for our body.

THE PRESSURE COOKER

Cooking in a pressure cooker and all hard-steam cooking methods (pressurized steam, boiling water, etc.) makes mineral salts impossible to assimilate and kills enzymes as well as most vitamins.

MICROWAVE STEAMING

This destroys the electrons which are indispensable for metabolic reactions and for cellular exchanges with the human body. Moreover, it radically modifies food structure to the extent of making specific proteins toxic.

DISCOVER THE ADVANTAGES OF SOFT-STEAM COOKING

with le Vitaliseur de Marion

This is what makes the Vitalizer different to traditional cooking methods, which all far exceed 100°C (including the pressurized steam of pressure cookers), it keeps the steam temperature constant at 95°C at the very centre of the food. As such, it cooks food without drying it out, keeping all its nutrients alive (even the most fragile, like vitamin C).