Скачать или смотреть Foods We Eat the Wrong Way | Cooking Mistakes Destroy Nutrition

Many everyday foods lose their nutritional value because of wrong cooking methods. These small mistakes can silently harm your health. Let’s understand how to cook these common foods the right way to get maximum benefits.
1. RICE
Cooking rice with too much water washes away essential B-vitamins (especially B1 and B3) because they are water-soluble. When excess water is drained, nutrients are lost along with it.
Better option: Cook rice using the absorption method where all water is absorbed, or reuse the remaining water.
2. DRY BEANS
Boiling dry beans without soaking increases gas, bloating, and indigestion. This happens due to natural anti-nutrients like oligosaccharides.
Better option: Soak beans for 8–12 hours and discard soaking water before cooking to improve digestion.
3. TOMATOES
Cooking tomatoes without oil reduces the absorption of lycopene, a powerful antioxidant important for heart and skin health. Lycopene is fat-soluble.
Better option: Cook tomatoes with a small amount of healthy oil like olive or mustard oil.
4. MEAT
Cooking meat at very high temperatures damages protein structure and forms harmful compounds such as HCAs and AGEs, which can increase inflammation.
Better option: Use moderate heat, slow cooking, steaming, or grilling at controlled temperatures.
5. POTATOES
Deep frying potatoes converts starch into harmful compounds like acrylamide, which may increase health risks when consumed frequently.
Better option: Boil, steam, bake, or air-fry potatoes at lower temperatures.
Why This Matters
Correct cooking methods help preserve nutrients, improve digestion, and protect long-term health. Small changes in the kitchen can make a big difference.



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