4 Cooking Methods to Avoid
- Boiling vegetables – significantly reduces nutrients, particularly vitamin C and B vitamins.
- Deep frying – creates toxic molecules like oxidized fats and advanced glycation end products that damage cells and increase inflammation in the body.
- Microwaving in plastic – facilitates the movement of potentially toxic and cancer-boosting plastic residues, like BPA, into the food.
- 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.
Order my award-winning Eat Right for Life and Cookbook Companion books and we’ll include a free, laminated Grocery Shopping Guide in your packet! ($10 value)