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As the culinary world evolves with new technologies, new cooking methods emerge. The right cooking process impacts not only taste but also the nutritional worth of food.
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Lovneet Batra, a dietitian, recently took to Instagram to share cooking methods to avoid.
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Air frying can reduce the consumption of oil while also limiting the production of acrylamide, a possibly cancer-causing chemical. However, it can produce Advanced Glycation End-Products (AGEs), resulting in inconsistent cooking.
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Air frying can help preserve more nutrients than deep frying, making it a healthier option, but food quality is important.
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Grilling can be a healthier alternative to frying, particularly for lean meats and vegetables. Even so, on high temperatures and open flames, it can produce hazardous substances such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
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Toxins can be released at high temperatures when cooking in nonstick pans with Teflon covering. These, too, can deteriorate with time, potentially releasing toxic coatings into food.
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While no cooking method should be ignored completely, several practices, such as deep frying, char-grilling, and microwaving in plastic containers, may have health implications.
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