Pressure Cooking

I was interested in what the Cayce readings had to say about food preparation using a pressure cooker. There were some references to pressure cooking, and from what I see, these cookers appear to be beneficial.

Here are two references to steam pressure cooking and one reference to steam cooking.

13. (Q) Does steam pressure cooking at 15 lb. temperature destroy food value in foods?
(A) No. Depends upon the preparation of same, the age, and how long gathered. All of these have their factors in the food values. As it is so well advertised that coffee loses its value in fifteen to twenty to twenty-five days after being roasted, so do foods or vegetables lose their food value after being gathered - in the same proportion in hours as coffee would in days. (340-31)

34. (Q) Consider also the steam pressure for cooking foods quickly. Would it be recommended and does it destroy any of the precious vitamins of the vegetables and fruits?
(A) Rather preserves than destroys. (462-14)

7. Evenings - (these foods only added gradually, after the eight to ten day period) - a little chicken or mutton broth, but very little of the meat itself. A little later the body may begin with stewed chicken, or broiled chicken or broiled fish, and well-cooked vegetables - but not with too much grease in same. Even these vegetables and the chicken or fish would be better cooked in the Patapar paper or a steam cooker. (133-4)