That’s not really true. Get a bunch of health food, throw it into an instant pot and wait 15 minutes. The vegetables are going to be softer than they would be if you would fry them, but that’s more an issue of taste than of healthy eating.
I really doubt the average person would find the result of this palatable, and people with the willpower to force themselves to eat this probably don’t need diet advice. It’s true that you can make good meals with a relatively small amount of equipment, but making it taste good is more complicated than “throw it in an instant pot and then eat the gloop that comes out”.
Not to mention the fact that different foods have different cooking times, and if you overcook one (e.g. broccoli) you risk losing all nutritive properties.
The main chemical compound in broccolli and other cruciferous vegetables is sulforaphane, which has various health benefits, it’s syntetized by an enzime called myrosinase which is very heat sensitive; this paper https://sci-hub.se/10.1016/j.ctrv.2010.01.002 has a table showing the different and optimal boiling temperatures.
I really doubt the average person would find the result of this palatable, and people with the willpower to force themselves to eat this probably don’t need diet advice. It’s true that you can make good meals with a relatively small amount of equipment, but making it taste good is more complicated than “throw it in an instant pot and then eat the gloop that comes out”.
Not to mention the fact that different foods have different cooking times, and if you overcook one (e.g. broccoli) you risk losing all nutritive properties.
Why do you believe that overcooking broccoli means that it loses all nutritive properties?
The main chemical compound in broccolli and other cruciferous vegetables is sulforaphane, which has various health benefits, it’s syntetized by an enzime called myrosinase which is very heat sensitive; this paper https://sci-hub.se/10.1016/j.ctrv.2010.01.002 has a table showing the different and optimal boiling temperatures.
There’s also this video where Rhonda Patrick goes in depth about this