By now, I’m sure many of you have tossed your microwave from your kitchen appliances — or at least stopped using it — because you’ve heard the horror stories of mutated food and radiation. But alas, you can feel secure in brining the microwave back into your cooking routine. Just be sure to avoid plastic in the microwave as the plastic can leech into the food.
Chris Kresser has written a report going over the pros and cons of various cooking methods for different types of food, mainly focusing on nutrient retention and potential for health risks. He covers everything from microwaves to grilling, and heterocyclic amines to polycyclic aromatic hydrocarbons (we didn’t know what these were either).
We’ve included the 3 main takeaways Chris Kresser points out, but be sure to read the full article about the different methods of cooking for different foods. You’ll learn a ton and may be inspired for new ways to make your meal prep faster and more convenient!
Read the full article here: The definitive guide to choosing cooking methods that maximize nutrient availability and minimize inflammation
- There is no perfect cooking method that retains all of the nutrients in a food. Err towards using the method that maximizes the nutrient density of the food and minimizes inflammatory compounds, but don’t feel the need to cook it the same way every time.
- As a general rule, cooking meat for shorter periods of time at lower temperatures will result in the most nutrient retention and least formation of inflammatory compounds. Take the time to marinate in advance, and pay attention to nutrient synergy.
- The best method to cook vegetables is the method where you’ll actually eat them. If that means stir-frying your broccoli in butter instead of steaming it, so be it. At the end of the day, your enjoyment of food matters, and vegetables cooked using any method are better than no vegetables at all.