Did you know that the way you cook your food affects its nutritional value and safety? Learn which cooking method is best for each type of food.
Cooking veggies? Try microwaving or steaming.
With these methods, you can cook veggies quickly using just a bit of water instead of oil or other calorie-rich substitutes. Plus, you’ll lessen the risk of overheating and dissolving the nutrients in the veggies.
Cook starchy foods at lower temperatures.
Cooking starchy foods, such as potatoes, in high temperatures causes acrylamide to form. Acrylamide is a compound that has been linked to cancer in animals, so it’s something you probably want to steer clear of until we know if it poses any risks to humans.
Marinate your meat first and skip the grilling and deep-frying.
Marinating meat – especially beef – using antioxidant-rich herbs, such as rosemary or thyme, reduces the formation of carcinogenic chemicals that typically occurs when muscle meats are cooked on high heat. Using the oven instead of the grill also helps since the meat does not come in direct contact with the flames.