The hidden dangers in your kitchen: How cooking methods impact diabetes, cancer and aging
High-heat cooking harms health. Grilling, frying and broiling produce harmful compounds like AGEs and mutagens, linked to diabetes, cancer, and accelerated aging. Steaming, boiling, slow cooking, and sous-vide reduce AGE formation by up to 80%. Marinating meats in acidic solutions (e.g., citrus) also lowers risks. Bacon, deli meats, and ultra-processed snacks contain additives and undergo Read More…