How to cook food without losing their nutrients?
It’s not just the ingredients that count. The way you cook food can optimise their health benefits or, conversely, make them less attractive, or even harmful.
Five fruits and vegetables a day, some starchy foods, a serving of meat or fish, not too much salt or sugar – balancing our menus require a lot of time and effort. So when we finally get to the stage of cooking, we want it to be simple: fast and good. That’s normal! But certain practices distort food by emptying them of their most valuable nutrients. Or even worse, generate toxicities absent in the original product.
THE KEY TO HEALTHY COOKING
“These misdeeds of cooking have long been underestimated,” says the Dr Jean-Michel Lecerf, head of the nutrition department at the Pasteur Institute in Lille, France. But thanks to many scientific studies in recent years on the subject, the consequences of chemical chain reactions that take place in stoves, pans and ovens are now better known.” So should we rather eat what’s boiled, grilled, sauteed or stewed? We’ve got the responses and advice in the above slides to keep up the benefits of the food and, of course, their flavours.
Sylvia Vaisman and Nur Syazana H.
