What are healthy ways to cook?
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Doreen Rodo answered:Ways to cook healthy are steaming, broiling, grilling, roasting, baking, and microwaving. Also, using your crock pot can provide healthy meals. Avoid fried foods, foods with heavy cream sauces, and heavily sautéed items. Choose healthy oils such as canola, peanut or olive oil. Also try to add as many fruits, vegetables, beans and lentils to your dishes as possible.
Ways to cook healthy are steaming, broiling, grilling, roasting, baking, and microwaving. Also, using your crock pot can provide healthy meals. Avoid fried foods, foods with heavy cream sauces, and heavily sautéed items. Choose healthy oils... More -
American Heart Association answered:Roast — with a rack so the meat or poultry doesn’t sit in its own fat drippings. Set your oven at 350 degrees to avoid searing. Baste with fat-free, unsweetened liquids like wine, salt-free or low sodium tomato juice or lemon juice.
Bake — in covered cookware with a little extra liquid.
Braise or stew — with more liquid than baking, on top of the stove or in the oven. Refrigerate the cooked dish and remove the chilled fat before reheating.
Poach — by immersing skinless chicken or fish in simmering liquid.
Grill or broil — on a rack so fat drips away from the food.
Sauté — in an open skillet over high heat. Use nonstick vegetable spray, a small amount of fat-free and salt-free or very low sodium broth or wine, or a tiny bit of canola oil rubbed onto the pan with a paper towel.
Stir-fry — in a Chinese wok with a tiny bit of peanut oil.
Microwave — needs no extra fat; in fact, you can drain food of fat by placing it between two paper towels while it cooks.
Steam — in a basket over simmering water.
Roast — with a rack so the meat or poultry doesn’t sit in its own fat drippings. Set your oven at 350 degrees to avoid searing. Baste with fat-free, unsweetened liquids like wine, salt-free or low sodium tomato juice or lemon juice. Bake... More -
Sarah Krieger of Academy of Nutrition and Dietetics answered:Really, the methods of cooking that require the least amount of added fats--especially saturated fats--is the best. So deep-frying in oil, shortening or lard contains the most fats, while steaming is one of the best since water is main source of heat. Another method of cooking using moisture without adding fat is poaching. This is a great way to keep lean protein foods, such as chicken breast, fish and eggs tasty and moist. Instead of the usual water, try any broth or stock or vegetable water (leftover water from cooking vegetables) with added herbs, salt/pepper and spices.
Dry heat methods of cooking are risky for lean meats since they usually dry out. So the trick here is to cook at high temps: 375-425 degrees in the oven to reduce the cooking time and to seal in the juices. This works best with small cuts of meat to ensure the inside of the meat is cooked thoroughly. Roasting is also a great high-flavor way to cook meats and vegetables: just be sure not to overly oil the food. Broiling is another dry-heat way to cook and is great for fish, tofu and meat.
Really, the methods of cooking that require the least amount of added fats--especially saturated fats--is the best. So deep-frying in oil, shortening or lard contains the most fats, while steaming is one of the best since water is main source of... More -
Bryce Wylde answered:Despite a lingering notion that raw foods are preferable to cooked ones, steaming and broiling food has been shown to yield slightly higher levels of antioxidants than eating food raw. Frying in oil introduces more fat into our diet. People who have unthinkingly accepted the view that frying makes everything taste better are often surprised to discover the delights of broiled and roasted vegetables.
As to the preparation of food in microwave ovens, I’m afraid the jury is still out. We may not have seen any reliable studies suggesting that microwaving food leads to cancer, but there is now strong evidence that microwave cooking creates a lower antioxidant value in your food.
Find out more about this book: The Antioxidant Prescription: How to Use the Power of Antioxidants to Preve...
Despite a lingering notion that raw foods are preferable to cooked ones, steaming and broiling food has been shown to yield slightly higher levels of antioxidants than eating food raw. Frying in oil introduces more fat into our diet. People... More
