The Healthy Cooking Method Everyone Should Know

People from Hong Kong are known for their love for food. Pan-frying, stir-frying, roasting and deep-frying are amongst the most common cooking methods. However, when a large amount of oil is used for cooking in a high temperature, harmful carcinogens will be produced in the process. The longer the cooking time, the more carcinogens will be produced. Therefore, the more likely it is to cause diseases such as hypertension, high cholesterol, high blood sugar, cancer, vascular sclerosis, diabetes, and arthritis. Nowadays, more and more people are advocating healthy eating. The first step in developing healthy eating habits is to start by using a healthy cooking method.

Your Cooking Method Impacts How Healthy You Are   

Stir-fry

The oil used for stir-fry is normally much less than pan-fried. However, people often add a lot of oil in order to achieve “wok hei” (to bring out more flavour from the food), and to prevent food from sticking to the pan. When the oil temperature exceeds 100°C, it will be converted into trans-fat. Therefore, when stir-frying, remember to control the amount of oil used. Stir the food more so that the food can be heated evenly, which can avoid the loss of nutrients in the food.

Barbecue

Many people love barbecue. But the vitamins, proteins and amino acids in the food will be destroyed during the cooking process. Moreover, the smoke generated from the flame carries the free radicals and carcinogens produced and sticks onto the food. Therefore, barbecue raises your cancer risk.

Fry

Fried food is crispy and delicious, but the high temperature in the frying process will destroy the antioxidants in the food, reduce the vitamin content, and make the oil more prone to rancidity. Frying also increases free radicals in food and even carcinogens. The situation is even worse when cooking oil is reused.

Raw Fresh Salad

Most fresh fruits and vegetables lose water-soluble vitamins after being heated and cooked. The biggest advantage of making fresh and raw salad is that it can retain more nutrients. However, raw food might not be suitable for patients with chronic diseases, such as cancer and kidney disease. It may be better to eat it after blanching.

Steam

In order to preserve the original taste of food, most people choose the cooking methods of steaming or boiling. Boiling and heating will destroy the water-soluble vitamins in food. Steaming can best preserve the original flavour and nutrients of vegetables. It is believed to be the healthiest cooking method.

Boil

Boiling is a cooking method that can preserve the nutrients in the food without producing a lot of free radicals. However, after a long time of boiling, the nutrients in the vegetables will be lost. The more the food is chopped, the more nutrients will be lost. Therefore, it is recommended not to boil food for more than 5 minutes.

The 3-Zero Healthy Cooking Method

The 3-Zero Cooking Method refers to cooking without oil, water and seasoning. When food is cooked with limited oil, it reduces the production and our intake of trans fat, while retains more nutrients from food. Moreover, this cooking method preserves the natural flavour of food, therefore the use of artificial seasonings can be drastically reduced. The 3-Zero Cooking Method can greatly reduce the risk of hypertension, high cholesterol, high blood sugar, liver and kidney diseases.

Healthy cooking is inseparable from steaming, boiling, blanching, salad and other low-fume cooking methods. A high-quality cookware is necessary to reduce cooking fumes and avoid food cooking at high temperature for a long time. Choose a cookware that can transfer heat fast and evenly along with thermal function to retain heat at a certain peak temperature. This can allow food to be prepared in a short period of time, at the same time, preserve the nutrients and the natural flavour of the food.

SmartCook Cookware Recommendation

Saladmaster 316Ti Medical Stainless-Steel Cookware

Saladmaster 316Ti Cookware is made of American and Swiss surgical grade steel. It does not react to the alkalis and acids found in food and can effectively reduce the risk of harmful heavy metals substances being released in the cooking process. Saladmaster 316Ti Cookware can cook using the natural fat and moisture from the food to avoid the loss of nutrients and water-soluble vitamins from the cooking process. It will certainly be your new simple and healthy way of cooking.

The Saladmaster Vapo-Valve™

The precise design of the valve allows the steam to circulate downward to form a backflow. This allows the deliciousness and nutrition of cooking to be brought into full play.

Oil Core Construction

The “oil core” construction evenly disperses heat throughout the pan. Food can be cooked to perfection while the cookware keeps the heat long after its unplugged.

Perfectly sealed Lid

The 100% sealed lid combined with the patented Vapo-Valve™ prevents the overflowing. It also helps preserves the nutrition and natural flavour of food.

Protect your Health, Choose the Best Cookware