Which Cooking Makes Our Food Toxic And How To Avoid It?

Author: Alexander Bruni Time for reading: ~4 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

In this article, learn more about Which Cooking Makes Our Food Toxic And How To Avoid It?. Always keep one thing in mind when choosing and watch for cooking limits..

Did you know that the harm from consuming grilled meat on the body is the same as from smoking?

We know that the way food is prepared determines how healthy it is for the body. It has been said for decades that smoking, frying, grilling lead to the formation of carcinogenic substances in food. We try to avoid these cooking methods, but can we be sure that otherwise our food will be safer?

When cooking, we must strive for two basic rules so that it can be healthier :

1.) During the processing of food there should be no change in the structure of proteins, because they are perceived by our body as foreign and are attacked by it and
2.) Do not allow fat oxidation. Heat treatment of fats releases dicarbonates, which cause cell mutations and predispose to cancer. Polyunsaturated fats are especially valuable to us because they help the body deal with free radicals and are highly sensitive to heat and chemical components.

1. Degrees of slow cooking

Simmering is a method that prevents the oxidation of fats, but on the other hand leads to an abundance of indigestible proteins. If you let the food simmer for a few minutes, it's fine, but the option of the pot standing on the stove for hours is not healthy. The method is suitable for obtaining a vegetable dish, but in order for it to remain useful you should not overdo the temperature.

Cooking on a "low heat" saves time, because in the meantime we can do something else, but there is always a risk of overdoing it and its duration - the products should not be "digested" in this process.

In addition to breaking down the collagen in the meat, which makes it juicy and tasty, glutamate is released. Experts recommend that you cover with slow cooking and use spices with antioxidant properties such as turmeric or rosemary. It is good to serve the meat dish with sources of vitamin C, such as fresh salad or fresh.

2. Baking

Lightly roasted meat does not contain the toxins that will be found in fried or grilled meat. However, it should be borne in mind that the healthiest option in this preparation is when the outer crust has turned brown, not burnt, and the middle is slightly baked, not undercooked or bloody.

3. Frying

During frying, the amount of altered proteins is the largest, as well as oxidized fats, glutamate is released, which in turn destroys other nutrients in the diet. No problem if you prepare your food this way from time to time, but don't use it as your main cooking method.

Deep frying is an even worse option - during this frying the products are immersed in a container with fat. It is unnecessary to list the toxins that are formed - the common denominator for all of them is that they seriously increase the risk of developing cancer.

4. Grill

The tasty grill is dangerous because it produces carcinogenic agents - heterocyclic amines and polycyclic aromatic hydrocarbons. Barbecue sauces usually contain sugar and other less useful ingredients such as monosodium glutamate. It is preferable to use a light grill and prepare your sauces for the meat yourself.

The next stage of the grill, which produces a burnt crust, is even more dangerous to health, as fat has already become molecules that cause inflammation in the body. Their serious damage does not stop there, they seriously confuse the body's hormonal adjustment, making it less sensitive to insulin. This is the reason why those who overeat suffer from the accumulation of fat. Altered proteins, in turn, suppress the immune system and make it difficult to digest. Needless to say, food is rich in carcinogens and substances that cause mutations. Glutamate in large quantities as a neurotransmitter excites and kills brain cells. All this leads to a feeling of fatigue and rapid aging. If you want to be healthy, never eat burnt meat.

5. In the microwave

In fact, this food processing changes the structure of the proteins. Although the data are contradictory, the study showed changes in cholesterol, HDL and LDL, and white blood cells in the consumption of dishes prepared in the microwave. Plus, the appliance creates a high electromagnetic field in your kitchen, which is also not harmless.

6. Su vid

This is a relatively new cooking technique - it is performed in a vacuum at low temperature. They say the results are great. The food is de facto made edible at a temperature no higher than 50-68 degrees. The advantage is that it preserves the natural taste of the products. According to leading chefs, it is especially appropriate to prepare tough meats, and the shank becomes a "brain". In order to prepare food by this method, it must be placed in an envelope, which must be immediately after the allotted time immersed in a container of cold water to stop cooking.

Here, however, are the questions of whether the method is healthy enough. Even cooked for 12 hours at this temperature, bacterial and other pathogens cannot be destroyed, histamine in meat cannot be destroyed. In addition, there is a risk of some harmful compounds such as BPA (bisphenol A) being released from the sachets.