Often not only the quality of products matters, but also the way they are cooked. Star nutritionist claims that even useful products can be partially turned into harmful ones if you use the wrong type of heat treatment.
The first method of cooking that should be avoided is frying in a pan. This is especially true of fried meat. Fried bacon is not just a tasty product, but also dangerous.
Avoid brown crusts, especially black ones! Even such useful products as nuts, seeds, vegetables, during frying will be partially converted into a product of glycation.
Glycation products are substances formed during the interaction of sugars with proteins, fats and nucleic acids. That is, sugar “settles” on protein molecules (primarily collagen), as if sticking them together. Such collagen molecules will no longer be able to recover. Glycation products affect the skin, generally affect the work of cells throughout the body and accelerate the aging process. Glycation products can be formed in the body on their own, and get with food.
For the same reason, caramelized foods should be excluded or limited in the diet – they are champions in the content of glycation products. Various syrups such as maple and corn in heat treatment can also provoke an increase in the amount of glycation products in the body.
Here are some life hacks on how to make your meals healthier:
Bake, stew, steam or grill and limit frying.
Cook using ceramic surfaces and non-stick cookware.
Marinate the meat in lemon juice, grape or apple cider vinegar.