When aiming for a healthy diet, one must consider the methods or styles of cooking. The method of cooking affects the nutritional make up of the entrée. There are times where too much heat can destroy up to 20 % of vitamins in vegetables and there are also times where heat facilitates the release of antioxidants in vegetables. See the healthiest cuisines below:
NUKING - also known as ‘microwaving’ takes only few minutes to cook food, with this, there is only a minimal nutrient destruction. Radio waves are emitted inside the molecules of the food which triggers heat to cook the food. Microwaving preserves nutrients just like vitamin C which is a good skin supplement and antioxidant.
STEAMING – cooking foods through steaming allows them to stew in their own juices and retain their natural goodness. Steaming works through continuously boiling water which gives off steam to the food being cooked above the pan through a steamer or colander. The best foods to cook with steaming are the green leafy vegetables which are healthy for the rejuvenation of skin cells.
POACHING – a type of moist-heat cooking technique which submerges food in a hot liquid. Usually has longer cooking time than boiling. This is a great way to cook delicate foods just like fish, when cooked using poaching, helps fortify skin membranes, protecting the skin against sun damage.
STIR-FRYING and SAUTEING – this requires moderate amount of unsaturated oil such as olive, canola, sunflower, or just plain cooking spray. Both meat and veggies are cooked in just one pan, and veggies can be used for flavors, it no longer requires a ton of sauce. Meat contains protein, and through this method, it can be preserved inside the meat molecules. Protein helps in building and repairing skin tissues.