The way you cook your food makes a lot of difference to its nutritional value. Several times, unknowingly, your food becomes toxic because of the technique used while cooking
Cooking is a beautiful thing to be done. You can cook up so many flavours, unique textures and so many combinations. Knowing to cook is a must to understand what all are you eating. However, most of the times, we end up making some glaring mistakes while cooking, which can make the food toxic.
There are various food techniques by which we cook food. Some of the commonly used methods of cooking used are deep-frying, charring, wok cooking, etc. The ingredients used while cooking might be healthy, but the way cooking can destroy its beneficial properties, making it extremely unhealthy and toxic for the system. Following are some commonly used food techniques that can make your food toxic:
Deep-frying is one cooking technique, which is often disregarded by everyone. The sole reason being it adds to the weight, is high in calories, makes you feel sluggish and takes longer to digest. But, deep-frying is not only about calories. When you deep fry a particular food item, especially potatoes, it creates a chemical named Acrylamide. This specific chemical is used for paper-making, also found heavily in cigarette smoke. This chemical is produced when starchy food is cooked in high temperatures. As per the American Cancer Society, this element is mostly due to frying. There is a higher risk of ovarian, prostate, endometrial cancers, which can happen due to this chemical. Also, deep-fried food items are a no-no for heart patients and diabetics as well.
To find a healthy alternative to deep-frying, you can air fry, bake or boil and then season as per liking. Air frying a new technique, which uses very little oil and gives a regular crunch to your dish just similar to what deep-frying does.
Overheating Food Oil
Every oil has its burning point. Indian cooking is incomplete without cooking oil. However, the biggest mistake here is that most of the people are unheard about the oil and its cooking temperature. The most common cooking oil, which is healthy in its original form, is often cooked or heated. Extra virgin olive oil is an example. Once burnt, extra virgin olive oil, which is considered to be healthy, loses its nutrients. Also, oils high in polyunsaturated fat produce toxins high heat, which can destroy healthy cells in the body. Soyabean, sunflower cooking oils, should not be burnt or overheated as it can lead to cancer. These oils change its colour while used for frying or sautéing, and this is the stage when the oil breaks down in compounds, making it toxic for consumption.
This does not mean that you remove cooking oils from the shelf. But try not to overcook or burn them. Instead, use in salad dressings.
If you love your meats, you should know that undercooked meat is certainly not good for your health. Charring meats require around 300°F, which often leads to the production of chemicals, namely Heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH). These are DNA-affecting chemicals, which can up the risk of cancer. Indirect heating and cooking is the best way to meats, which restricts direct flame to the food and lends equal Smokey flavour to the dish.
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