5 worst cooking methods that can turn your food toxic

Cooking is nothing short of an art form.

It involves so many ingredients and cooking techniques that we have a large canvas to paint a variety of culinary creations.

Different cooking methods yield different meals with unique textures and flavours. Frying, boiling, steaming, sauteing, grilling – the list is endless when it comes to picking an option.

While some techniques offer enticing flavours and convenience, others come with hidden perils that can compromise our health.

Some cooking methods, despite being common, can have a negative impact on food as well as on our health. Here’s a list of them below.

1. Deep frying
DEEP FRYING: No matter how much we try to explain to ourselves, deep frying is not healthy. This is because frying oxidises oil which ends up in the creation of trans fats. If you want to be at an increased risk of heart disease at all times, deep frying is for you. Not only this, frying also adds saturated fat, cholesterol and sodium. High temperatures end up destroying the nutrient value of your food.

2. Pan frying
PAN FRYING: The second sin of abolishing your food and toxifying it is by pan frying it. Since the temperature is high, this method leads to the formation of acrylamide. Acrylamide is responsible for the formation of cancer. The darker the colour of your food by frying, higher the level of acrylamide.

3. Grilling
GRILLING: Grilling maybe considered healthy but it entirely depends on the food you are grilling. If you are in the habit of eating grilled meats- red or processed, you are at an increased risk of getting cancer. This is because when meat is grilled, heterocyclic amines are formed as meats consist sugars, creatine and amino acids. Heterocyclic amines (HCAs) are also carcinogenic in nature. Opting for fruits and veggies is a better deal for your health.

4. Smoking
SMOKING: As we already know, smoking is injurious to health. Smoking a cigarette is dangerous, but eating smoked foods is equally dangerous. This is due to the creation of two cancer forming compounds: HCAs and polycyclic aromatic hydrocarbons (PAHs).

5. Microwaving
MICROWAVING: Many studies have suggested that microwave emits radiation. According to a 2011 WHO study, using this radiation to cook or heat food can increase the risk of brain cancer in humans.