Which Cooking Method is Healthiest?
There is a lot of concern today about what happens to food when it is subjected to any form of heating. It is as a result of this that there is a huge move now to eating foods as raw as possible, and eating foods as close to natural as possible. However, let’s be practical – there are some foods which we prefer not to eat raw. So, what are the best methods of cooking foods? The biochemical properties of food changes depending on how it has been heated, processed, or modified. The most common methods of heating food are through toasting, grilling, boiling, baking, roasting, frying, microwaving and barbecuing. This is where the substance Acrylamide comes into consideration. Although Acrylamide is a compound most often associated with plastic manufacturing, it is also a compound found in our dietary intake. Acrylamide occurs when frying or baking heats sugars and amino acids to temperatures above 120°C (250°F). So why is this so bad? 1. Acrylamide has been classified as a probable human c
