6 Cooking Mistakes That Makes Your Food Unhealthy

The food we cook, no matter how delicious or healthy it is, but it can become unhealthy when we cook it in a wrong way. Do you know, the meat we cook, the seasonings we add to it, the oil we use to fry foods, directly commensurate with how it affects our body and overall health? No matter how good and healthy food we can cook, there is a time when we unconsciously commit mistakes while cooking that make our food unhealthy. For instance, cooking vegetables until they get soggy can eliminate all its nutrients and stir-frying them can preserve the same. It is time to identify more of these cooking mistakes and avoid them in the future to save ourselves from any future repercussions.

Here Are Some Cooking Mistakes That's Making Your Food Unhealthy

Surfeit usage of flavoring and dressings:

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We all love to add an extra dash of seasoning and dressings like soy sauce or mayonnaise to our salads and sandwiches. But have we ever thought about their excess usage that can be super unhealthy? Such dressings carry a huge amount of sodium, which can lead to water retention.

Revealing honey to high temperatures:

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Honey has a long-standing reputation for containing medicinal properties and makes an incredible substitute for sugar and artificial sweeteners. Honey is a natural sweetener and is best consumed in raw form. Exposing it to high temperatures can lead to an elimination of its medicinal properties. Cooking honey can deteriorate its quality. It loses its essential superoxide dismutase and nutrients, making it poisonous. Moreover, cooking it to 40 degree Celsius causes a negative chemical change that makes it taste bitter.

Excessive heating of healthy oils:

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While some vegetable oils can be heated to a certain temperature, there are some healthy oils like olive oil and coconut oil that one should never introduce to extreme heat. These oils contain nutritional compounds that can be destroyed when heated above their smoke points. For instance, sunflower oil should always be used for sauteing, frying and roasting. Whereas, for flavoring or drizzling over prepared food, extra virgin oil or flaxseed oil is best.

Cooking vegetables for so long:

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Cooking vegetables until they turn soggy can eliminate their nutrients. In order to get them right, avoid boiling them for long periods as this process leaches the nutrients out of them. One of the best ways to preserve nutrients is to stir-fry them lightly. Alternatively, blanch them in hot water if you wish to enjoy them in soup.

Shelling off the vegetables:

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Do you know, the shell of some vegetables has more nutrients than the veggie itself. The skin of potatoes, carrots, pumpkins, cucumber, and apples contain a lot of vitamins that provide you with extra minerals and vitamins. The peels contain a lot of fiber, which is great for your digestive system.

Frying your food:

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Fried foods may taste delicious; however, they are nothing less than unhealthy and trans-fat-laden treats. The act of frying turns otherwise healthy foods, like vegetables and lean meats into unhealthy 'yummy' treats. Moreover, these foods are linked with increased chances of developing conditions like diabetes and heart conditions.