I just came across Is Gently Cooked Food Better for You? from the excellent Marks Daily Apple. Something I’ve wondered for a long time. Given the chance I prefer gentle cooking. I feel flavours and textures are best with this approach. My wife is the opposite. She prefers quicker cooking and loves well done steak.
The article reminded me of Advanced Glycation Endproducts produced through certain types of cooking that can cause damage. Wikipedia starts by saying:
In human nutrition and biology, advanced glycation end products, known as AGEs, are substances that can be a factor in the development or worsening of many degenerative diseases, such as diabetes, atherosclerosis and chronic renal failure.
Mark has created a lengthy article covering all sorts of angles. Some key topics covered are
- Heterocyclic Amines
- Advanced Glycation Endproducts
- Oxidized Lipids
I never see these types of articles as a list of stuff you shouldn’t or should do and basically something to reduce fun. I use it to guide my fun. Reminding me to learn more about marinades and other ways to make cooking easier and the results more exciting.