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Most Common Mistakes that Make even the Healthiest Dish Dangerous

When it comes to cooking, some people keep bragging about their skills in the kitchen, others complain that they do not know how to catch the pan, and others say that they know some things that are enough not to die from hunger. No matter how good or bad you are in the kitchen, in the process of cooking everyone can make mistakes that can make even the healthiest dish dangerous for the health.

After reading the article you will be better prepared and will know what is good to avoid in order to maintain healthiest dish. Let’s start…

Salt instead of seasoning

If your dish seems tasteless, do not try to improve it with salt. Sodium chloride retains fluid in the body and contributes to swelling. Eating too much salt can also contribute to high blood pressure. To discover the taste of food without harming your health, try experimenting with spices. The salt in the dishes can be replaced with lemon juice, celery, fresh or dried tomatoes, garlic, vinegar, coriander, oregano, tarragon, basil, parsley, cumin, cumin, rosemary, and mustard.

Overheating of vegetable oil

Most vegetable oils can be heated, but some, such as olive oil and coconut oil, do not tolerate high temperatures. If the oil in the pan starts to smoke, it will lose its useful properties in just a few minute and this will ruin even healthiest dish.

The vegetables take too long to cook

To get the most out of vegetables, it is best to eat them raw. According to scientists from the University of California, heat treatment destroys water-soluble vitamins – C and B, as well as a group of nutrients known as polyphenols.

All fruits and vegetables are peeled

In the peel of some vegetables and fruits is concentrated the main amount of nutrients. 50% of potato peel, for example, is made up of dietary fiber, which suppresses hunger and helps food move through the digestive tract. Apple peel contains almost the entire amount of quercetin – an antioxidant that prevents the development of cancer. And the fluffy “skin” of the kiwi is a rich source of vitamin E and flavonoids.

The honey melts 

There is no way honey can stay forever liquid. After only a few months, it goes through a natural process of crystallization and becomes like a thick paste. At the same time it does not lose its useful properties and in this form can be stored for years, remaining tasty and fragrant. In an attempt to restore its liquid form, some housewives melt it in a water bath in a saucepan or in the microwave. This definitely should not be done.

Potatoes are not soaked in water before use 

In 2015, a report from the EU Food Safety Agency listed products containing the dangerous carcinogen acrylamide. Among them were potatoes. It is known that its level rises sharply when starch products are fried or baked at high temperatures. There is only one way to avoid the penetration of this dangerous substance into the body – by completely giving up potatoes, chips, and other similar products. If this is not possible, try to minimize the risk of its formation by soaking the potatoes for 2 hours before using them.

Use of “raw” salt

Everyone knows the dangers of salt. But if you’re not ready to give it up altogether, at least don’t use it “raw.” According to experts, dissolving in the cooking process and being exposed to high temperatures, the mineral causes less damage to the kidneys, blood vessels, and lymphatic system.

Now, it is time to roll up the sleeves and prepare a tasty meal😋 Make sure you add some Avocado’s 

Thanks for reading!


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