I've been thinking about buying a pressure cooker namely for making bone broth, oxtail stews, curries, risotto, artichoke, beets...on and on. Basically I think it would be super useful. After seeing the awesome gelatinousness of nomnompaleo's pressure cooker stocks http://nomnompaleo.com/post/16278541827/paleo-eats-1-21-12-whole30-day-21 I've been dreaming about being able to make gelatinous bone broths without the 18 hrs of slow cooker activity making my tiny apartment smell somewhat interesting.
Thoughts on nutrient status of pressure cooked foods? Many state pressure cookers retain more nutrients than regular cooking/steaming/boiling but Sally Fallon/WAPF seem to think that pressure cookers degrade nutrients and that pressure cookers are not a natural way of cooking things. I can't really seem to understand Sally Fallon's reasoning but being able to cook up foods in microwave time seems almost too good to be true. I would like to throw this one out to the crowd and see if someone has a better understanding of how pressure cookers work/its effect on nutrients compared to regular stovetop/slow cooker cooking. I saw that Stefan Guyenet seems to be a fan http://wholehealthsource.blogspot.com/2012/06/pressure-cooker-for-21st-century.html
Thanks in advance!