Often, not only the quality of products is important, but also the method of their preparation. A nutritionist claims that even healthy products can be partially turned into harmful ones if the wrong type of heat treatment is used.
The first cooking method to avoid is pan-frying. This is especially true of fried meat. Fried bacon is not just a tasty product, but also dangerous.
Avoid brown crusts, and especially black crusts! Even healthy foods such as nuts, seeds, and vegetables will be partially converted to glycation products when fried.
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 gluing them together. Such collagen molecules will no longer be able to regenerate. Glycation products affect the skin, generally affect the functioning of cells throughout the body and accelerate the aging process. Glycation products can be formed in the body on their own or ingested with food.
For the same reason, you should exclude or limit caramelized products 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 number of glycation products in the body.
Some life hacks to make your meals healthier:
Bake, stew, steam or grill, and limit fried foods.
Cook using ceramic surfaces and non-stick cookware.
Marinate the meat in lemon juice, grape or apple vinegar.
