When it comes to optimal health, what you do in the kitchen matters. Here are 4 major blunders to avoid.
- Do not use plastic in the storage, preparation or serving of your foods, especially hot foods. Plastics can contain potentially toxic residues like antimony, phthalates, and BPA, and heat facilitates the movement of these biochemically disruptive chemicals from the plastic into your foods.
- Never heat oil up to its smoke point. When oils are heated to the point of smoking, they become oxidized. Oxidized fats are amongst the most potent food sources of damaging free radicals.
- Do not boil your vegetables. Boiling vegetables diminishes their nutrients. For best results, steam, stir-steam, sauté, stir-fry, or roast them.
- Never grill or fry meats unless they have been marinated, even if very briefly. Cooking animal protein, especially red meat, in high, dry heat (grilling, frying, roasting) creates toxic compounds called AGE’s and HCA’s. Even a 30 second submersion in a bottled marinade can dramatically reduce the formation of these noxious agents.