9 Cooking Methods that Make Your Food to be Toxic
How you cook your food is just as important as what you eat. When smoking, frying, or grilling meat, carcinogens are produced and when amino acids, sugars, and creatine react at high temperatures. That's right—grilling your meat can be as damaging to your body as smoking!
Certain cooking methods can also damage proteins. Denatured proteins (some of the biggest gut killers) which have lost their structure due to heat, aren't toxic in and of themselves. But the more heated a protein is, the more denatured it gets and the less likely it is that your body will be able to take advantage of its signaling molecules.
And, depending on which cooking style you choose, your strategy could oxidize fats. Fats are your friends, and it's important to be nice to them! As you know, polyunsaturated fats are highly reactive to heat and other chemical stressors. When heated, these oils produce compounds called dicarbonyls that cause cell mutations and may contribute to cancer.
Before you start cooking your meals, you need to know which cooking methods will create these toxins in your food.
The Worst Cooking Methods That Can Turn Your Food Toxic
To simplify things, here is a list of the dangerous cooking methods (from least to most), so that you can avoid damaging your precious foods by cooking them the wrong way.
Here is the list of the dangerous cooking methods you need to avoid:
6. Barbecued
While barbecuing meat over an open flame or grill makes it taste great, it also causes a few serious problems. When the fats hit the coals, they form cancer- and inflammation-causing HCAs and PAHs.
Here is the list of the dangerous cooking methods you need to avoid:
ALSO READ: How to clean your liver of toxins?
1. Simmered
Simmering helps prevent fats from oxidizing, but it does tend to fully denature proteins. Simmering for a short period of time is fine, but leaving a bunch of meat on the stove to simmer for hours is not a good idea. Simmering is also a good option for vegetables as long as you don't overcook them.
Simmering helps prevent fats from oxidizing, but it does tend to fully denature proteins. Simmering for a short period of time is fine, but leaving a bunch of meat on the stove to simmer for hours is not a good idea. Simmering is also a good option for vegetables as long as you don't overcook them.
2. Sous vide
The main risk is that BPA and other compounds can leach into your food from the plastic bags you use. The best way to avoid this problem is to use a glass jar packed fully, instead.
The main risk is that BPA and other compounds can leach into your food from the plastic bags you use. The best way to avoid this problem is to use a glass jar packed fully, instead.
3. Slow cooking
Long, slow cooking breaks down collagen, making for soft, delicious meat dishes. However, it can also produce glutamate and overcook meat. That's why you have to slow cook correctly. Keep it tightly covered and use lots of antioxidant spices like turmeric and rosemary, and consider adding some ascorbic acid (vitamin C) powder if you're planning to simmer something for several hours.
4. Lightly grilled (not charred)
This gives meat an unmistakable flavor and texture while keeping toxin formation to a minimum.
Long, slow cooking breaks down collagen, making for soft, delicious meat dishes. However, it can also produce glutamate and overcook meat. That's why you have to slow cook correctly. Keep it tightly covered and use lots of antioxidant spices like turmeric and rosemary, and consider adding some ascorbic acid (vitamin C) powder if you're planning to simmer something for several hours.
4. Lightly grilled (not charred)
This gives meat an unmistakable flavor and texture while keeping toxin formation to a minimum.
5. Broiled
Broiling uses high heat from all sides to brown meat, which denatures the proteins more than other cooking methods. Broiling also oxidizes fats and causes glutamate to form outside the meat while destroying more nutrients in your food than other cooking methods.
Broiling uses high heat from all sides to brown meat, which denatures the proteins more than other cooking methods. Broiling also oxidizes fats and causes glutamate to form outside the meat while destroying more nutrients in your food than other cooking methods.
6. Barbecued
While barbecuing meat over an open flame or grill makes it taste great, it also causes a few serious problems. When the fats hit the coals, they form cancer- and inflammation-causing HCAs and PAHs.
READ MORE: WHAT ARE THE HEALTH BENEFITS OF ACTIVATED CHARCOAL?
7. Burnt, blackened, or charred
Burning, blackening, or charring meat oxidizes the fat molecules, making them inflammatory. Oxidized fats also disrupt hormonal signaling, which can make you less sensitive to insulin, and thus, fatter. These methods also denature proteins, which makes them irritating to your immune system and harder to digest. They also produce mutagenic and carcinogenic substances.
Burning, blackening, or charring meat oxidizes the fat molecules, making them inflammatory. Oxidized fats also disrupt hormonal signaling, which can make you less sensitive to insulin, and thus, fatter. These methods also denature proteins, which makes them irritating to your immune system and harder to digest. They also produce mutagenic and carcinogenic substances.
8. Deep-fried
Deep-frying is one of the worst ways to cook your food, as it bathes your food in oxidized fats, denatured proteins, and glycated sugars. The high temperatures used during deep-frying produce a number of toxic compounds that may increase your risk of cancer.
9. Microwaved
Microwaved food is fully denatured, and one (albeit controversial) study showed that microwaves cause changes in HDL, LDL, and white blood cells. Microwave ovens also tend to create high amounts of electromagnetic fields in your kitchen.
Deep-frying is one of the worst ways to cook your food, as it bathes your food in oxidized fats, denatured proteins, and glycated sugars. The high temperatures used during deep-frying produce a number of toxic compounds that may increase your risk of cancer.
9. Microwaved
Microwaved food is fully denatured, and one (albeit controversial) study showed that microwaves cause changes in HDL, LDL, and white blood cells. Microwave ovens also tend to create high amounts of electromagnetic fields in your kitchen.
Now that you know, make the right choice.
DR. APPIAH
Dr. Appiah is a Natural Health Therapist (Naturopath) who engages the natural healing agents given by God to save lives. EAT FOOD AS MEDICINE! EAT TO LIVE, DON'T LIVE TO EAT!! FOR BOOKINGS AND MORE: WANT TO ADVERTISE YOUR PRODUCTS? WANT A PERSONAL(CERTIFIED) NATURAL MEDICINE PRACTITIONER? REACH ME DIRECTLY ON WHATSAPP +233245643615 appiahinok@gmail.com
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