When cooking your meals, you need to know which cooking methods will create these toxins in your food.Here is the list of the dangerous cooking methods you need to avoid:
The main risk is that BPA and other compounds can leach into your food from the plastic bags you use. The best way to avoid this problem is to use a glass jar packed fully, instead.
Long, slow cooking breaks down collagen, making for soft, delicious meat dishes. However, it can also produce glutamate and overcook meat. That's why you have to slow cook correctly. Keep it tightly covered and use lots of antioxidant spices like turmeric and rosemary, and consider adding some ascorbic acid (vitamin C) powder if you're planning to simmer something for several hours.
Lightly grilled (not charred)
This gives meat an unmistakable flavor and texture while keeping toxin formation to a minimum.
Broiling uses high heat from all sides to brown meat, which denatures the proteins more than other cooking methods. Broiling also oxidizes fats and causes glutamate to form outside the meat while destroying more nutrients in your food than other cooking methods.
While barbecuing meat over an open flame or grill makes it taste great, it also causes a few serious problems. When the fats hit the coals, they form cancer- and inflammation-causing HCAs and PAHs.
Burnt, blackened, or charred
Burning, blackening, or charring meat oxidizes the fat molecules, making them inflammatory. Oxidized fats also disrupt hormonal signaling, which can make you less sensitive to insulin, and thus, fatter. These methods also denature proteins, which makes them irritating to your immune system and harder to digest. They also produce mutagenic and carcinogenic substances.