Tip n°53 : The cooking

COOKING, this very common practice has many secrets 😶 to reveal to you. 

Yes, not all cooking is the same and some can even be toxic ☠️ if practiced excessively 🙈.  We already know that cooking above 100°C destroys most of the vitamins, trace elements and minerals present in foods, but hey, if that were all 🥺. Cooking can also be the source of very toxic substances 😵‍💫.

We make a big deal, and rightly so, about the abusive use of pesticides and other chemicals, but we talk so little about cooking methods, some of which produce molecules that are just as, or even more, toxic 😱.

These molecules were not there before, it was cooking that made them ❗️

The synthesis of these substances is all the more important as the cooking temperature is high and the cooking time is long.

❌ Acrylamide, glycotoxins, hydrocarbons, acrolein, benzopyrenes, nitrosamines, heterocyclic amines (HA), polycyclic aromatic hydrocarbons, etc.  A whole program ❗️

So many barbaric names 🫨 to name these famous toxic molecules.

la cuisson

Let's leave the theory behind and move directly to practice.

Anything crunchy, crispy, fried, grilled, roasted, brown in color... 😭 Yes, the beautiful baguette 🥖, rusks, gratins, chips, fries 🍟, biscuits 🍪, crackers, cornflakes, potatoes 🥔 baked or worse, fried... all these delicious dishes contain these toxic substances 😳.

They say that a well-grilled steak 🥩 is equivalent to having smoked 5 to 20 cigarettes ❗️ Yes, the margin is large but it all depends on the size of the steak 😉.

And a quick reminder: the higher the temperature and the longer you cook, the more the Glycemic Index (GI) of foods increases.

The prize list 🏆 however goes to the barbecue, when it's burnt, it's trash 🚮.

Here are some barbecue tips:

🥩 Opt for the vertical electric grill and if you have a classic horizontal barbecue, place the meat far from the embers, to prevent the flames 🔥 from touching the meat

🥩 Prefer lean meats, so less fat will end up on the embers

🥩 Cook thin slices of meat, cooking will be faster

🥩 Clean the grill well between grilling sessions to remove black residue

🥩 Use spices and herbs, they reduce the formation of toxic substances

And it's not over, what about cooking fats 👉 never, NEVER 🙅‍♀️ let oils or fatty substances smoke, and when it smokes, it's trash too 🚮.

I will soon write an article on fats to use for cooking.

But hey, you can't eat everything by steaming or cooking at low temperature 🤷‍♀️. Of course not 😉.

Yes, once again it’s all a question of balance ⚖️.

The ideal is to alternate cooking methods, to have fun 😆 and favor cooking at low temperature, preferably of short duration: steam cooking, in water, stewing or in the oven at low temperature.

Steam cooking is often the best, plus it eliminates a good part of the pesticides or heavy metals present in foods (e.g. vegetables 🍆, fish 🐟), from the moment the lid of the steamer is rounded (so that the water does not fall on the food) and you throw the water away of course.

Marinating meat before grilling also greatly reduces the risk of the formation of toxic substances 👍.

And finally, to neutralize toxic substances: eat vegetables 🥦🥬🫑.

That will be all for today, I'm leaving and wish you an excellent weekend with ✨✨✨ Miam la Vie ✨✨✨.

Be well 🤗.

Docteur Sandra Stallaert 

Cabinet de Santé Holistique

Homéopathe - Nutritionniste

Consultation à distance