The way you prepare your food can drastically change its effects on your health. Grilling, broiling, frying, and deep-frying are all popular methods of preparing meat and fish.

However, during these types of cooking methods, several potentially toxic compounds are formed, such as polycyclic aromatic hydrocarbons (PAHs), advanced glycation end products (AGEs) and heterocyclic amines (HCAs). All of these compounds have been linked to several diseases, including cancer and heart disease.

Healthier cooking methods include baking, broiling, simmering, slow-cooking, poaching, pressure cooking, stewing, and sous-vide. These methods do not promote the formation of these harmful compounds and thus make your food healthier.

Nevertheless, there is nothing to say you can’t enjoy the occasional grill or deep-fry, but try to use those methods sparingly.

source
www.ncbi.nlm.nih.gov/pubmed
http://www.sciencedirect.com
https://www.ncbi.nlm.nih.gov/pmc

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The way you prepare your food can drastically change its effects on your health. Grilling, broiling, frying, and deep-frying are all popular methods of preparing meat and fish. However, during these types of cooking methods, several potentially toxic compounds are formed, such as polycyclic aromatic hydrocarbons (PAHs), advanced glycation end...
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