Avoid these for Bon Appetit

Bon - Appetit

Even the most successful cook screws up in the kitchen once in a while cooking. Making the delicious dish is a common and easiest thing in today’s world, but making it healthy is a task. Here are some few mistakes we do every day unknowingly.

Deep frying

Though fried foods are tempting to eat, it is not a good sign for healthy. Deep frying increases the fat content every time you eat them. Especially oils used in restaurants are hydrogenated, which are high in trans-fat.

If we keep aside deep frying; the process of frying is unhealthy. It takes out healthy nutrients from vegetables like Mushrooms, broccoli.

Discarding water after boiling veggies

By nature, vegetables contain rich vitamins like B vitamins. While boiling, some of the nutrients from vegetables go out, and throwing that boiled water is a mistake done by many people. And loss of vitamins increases when these boiled items are more exposed to heat and boiling. Water-soluble vitamins like B dissolve in water when vegetables are emerged in water for long time. The only way is to use less water for boiling. So, people who often keep in mind that over boiling as well as deep frying is also harmful for health.


On studying 7,000 results, The American Institute of Cancer Research revealed that eating grilled food is unhealthy. Earlier barbequing is an American thing, but people from every other country also addicted to this type of food.

Grilling is not just the issue here, meat cooked at high temperature by frying or over boiling creates chemicals like Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons and much more. People do this because of a blind belief that the food should be cooked until it is brown to avoid bacteria.

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Barbeque is considered as one of the healthiest ways unless it goes wrong. Dish goes horrible when fat fell on to the hot coal and causes heavy smoke. The smoke contains dangerous carcinogens and also causes respiratory disorders. Instead shift to electronic barbeques to avoid the side-effects.

Chopping for long time

It is a common mistake people unaware of it. We discussed about the boiling vegetables while cooking, and also we should know that keeping them in vacuum after cutting them for long time. People pre-cut the vegetables during week-ends and preserve them in fridge because they don’t want to waste time and energy. Don’t do that! Cooking vegetables right after cutting them is a god idea. Veggies activate enzymes right after they are cut. Those enzymes start converting into much more healthy ones. But let some vegetables rest for 10 minutes after cutting. Cauliflower, broccoli, brussels sprouts, cabbage, garlic, onions fall into the category. Moreover, don’t use vegetable right after taking them out of the refrigerator.

These are some of the unhealthiest ways of cooking and we don’t accept them as mistakes. We can avoid them and cook in a healthy to get the nutrients from them.


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