1. Boiling vegetables – significantly reduces nutrients, particularly vitamin C and B vitamins.
2.  Deep frying – creates toxic molecules like oxidized fats and advanced glycation end products that damage cells and increase inflammation in the body.
3. Microwaving in plastic – facilitates the movement of potentially toxic and cancer-boosting plastic residues, like BPA, into the food.
4. Grilling meats over charcoal – generates the formation of two classes of cancer-causing agents, heterocyclic amines (HCA’s) and polycyclic aromatic hydrocarbons (PAH’s). Click here to learn how to safely grill your meats.
   

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