How Brain Coach Doesn’t Cook. 3 cooking methods I avoid.
The other day a friend asked, after I cooked dinner for us, "What do you usually fry food with?" That made me stop and think, I haven't fried anything for a LOOOOOOOOONG time!
It’s not just what we eat.
In most cases, it’s actually HOW we cook what we eat, that makes it not so good for us.
If you think about it, most of what becomes processed food that’s not good for us at some point was something natural.
I always like to talk about French fries examples. Potatoes are totally amazing for you! Unless you deep fry them in questionable/overused oil at super high temperatures. If you cook Broccoli the same way - I’d recommend avoiding them too!
Most methods of cooking are good. I try to avoid these 3 that have been shown to consistently create negative health effects. Especially for the brain.
1. GRILLING, CHARRING, FRYING
And any cooking method that creates black, burned stuff out of our food - that way we create a lot of pro-inflammatory, often carcinogenic compounds. Great quality meat, fish or veggies - all are great for healthy eating except when you make charcoal out of them.
If you use frying or any high-temperature cooking methods - make sure to make it short and not frequent.
2. FRYING IN THE WRONG OILS
You’ve probably heard (if into nutrition a bit) about the debate on different oils (especially seed oils or saturated fats, especially butter) for health. If we go for the best quality oils, cold-pressed (where it applies) and all-natural, stored in appropriate conditions; if we consume them in moderation - there’s nothing wrong with most known fats, except for the fact that some of them have a lower smoking point (for health meaning they get oxidized and become pro-inflammatory in the body exposed to higher temperatures) - at high temperatures they aren’t great news for the body, the gut and the brain. So if you do use high-heat cooking make sure to stick with avocado, coconut oils or butter/ghee etc. The problem with restaurants - they use the cheapest stuff and it ain’t avocado, coconut oils or butter.
3. LIQUID, POWDERED, PUREED FOODS
Again, nothing wrong with the ingredients of veggie or fruit juices and smoothies but we have teeth for a reason. Chewing is the first step of digestion and appetite awareness. I always ask my clients who love their smoothies and juices to try and chew all that stuff they juice and puree - most won’t be able to do that and most importantly, if they do, their satiety and blood sugar regulation would be WAAAAAY different. There’s something to not overprocessing our foods making calories, carbs, protein and fats easily available. Unless someone has hard times getting all the food they need to eat in - avoid refined (even though all-natural) food substances to maintain optimal appetite, blood sugar balance and weight.
LEAN COOKING BONUS: I learned to cook without added fats at some point - non-sticking pans, some water at the bottom, natural fats in foods I eat - and my weight maintenance and visible abs became a non-issue.
What are your healthier cooking tips to share❓
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