How to Reduce Toxic By-Products Formed During Cooking
Meat processing facilities are required by law to disinfect meat and poultry in the final stages before packaging. This can result in disinfectant residues in your food. Rinsing meat, poultry and fish before cooking is a must to reduce toxic residues.
Soak meat or chicken in clean water with a teaspoon of salt and a 1/4 cup of apple cider vinegar before you cook it. If you are planning to use it right away, you can leave it on the kitchen counter for 5-10 minutes. Rinse and pat dry before cooking.
Marinate meat and poultry with lemon juice, crushed bay leaf, rosemary, sea salt, apple cider, kombucha juice, red pepper, crushed garlic, sliced onion, and other spices before grilling, roasting, or baking. This decreases formation of harmful cooking by-products such as acrylamides and PHA’s.
Roasting: Use longer time and lower temperature to decrease toxic by-product formation. Marinate with herbs, garlic, lemon juice or apple cider (this decreases by-products production).
Frying: Frying produces the highest amount of acrylamide. To reduce acrylamide levels use lower temperatures. If sauteing, add a spoonful of water (water has higher boiling point, thus evaporates first before the oil starts burning). Marinate your products before frying, and avoid heavy crisping or burning.
Grilling: Marinate before cooking. Turn food often during grilling to avoid burning. Remove charred portions before eating.
Baking: Sourdough is the way to go! Try not to burn the crust and other baked products.
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