In the past I have had very good success with eating soups made with my pressure cooker (no, they are no longer the scary appliances you think of from grandma's kitchen!).

Lorna Sass is an author of many great cookbooks on pressure cooking and the recipes are delicious. Many great vegetarian recipes.

Although I did so well with this diet, I have always wondered about the pressure cooking process and the amount of vitamins, enzymes that may have been reduced in the process.

At any rate, I believe that the fiber and the home cooked goodness of these soups were great for me.

If anyone has any input on this, I'd appreciate it.

Hi Joyce,

I can't answer your question, but why don't you do a search on:

http://www.westonaprice.org

as they have lots of articles. Their broth recipes call for 12 hour simmering...

Please post if you find anything.

take care,
Jini