Why is it worth cooking with steam?

Drow cooking is an inseparable element of a healthy lifestyle.

As we know from all the methods of heat treatment, steam cooking is the most recommended one. What are the reasons for dieticians and doctors to prepare meals in this way and is it really worth investing in professional evaporation devices? 


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Although we all know that frying is not the healthiest way to prepare meals, in fact not many people realize why.

First of all, fats used as a frying medium at high temperatures undergo thermooxidative transformations, the by-products of which are substances with extremely carcinogenic potential. In addition to frying very often we choose the wrong fats, which are simply not suitable for this (eg sunflower oil, soybean oil, grape seed oil). This way of preparing meals is very popular because of the taste – but it’s worth knowing that brown crunchy skin also has carcinogenic properties, especially if it is too brown. In addition, all fried products – unlike steamed ones, are hard to digest (may irritate the digestive tract), and because of high temperatures they are characterized by a reduced nutritional value (contain less vitamins, minerals and other non-energy compounds) with increased energy supply. 

Baking is definitely a healthier way of preparing meals than frying, but also without flaws.

Due to the fact that it does not require the use of additional amounts of fat, meals prepared in this way to a lesser extent contain harmful products of thermo-oxidative transformation. Beyond this dish baked dishes are not as hard to digest as fried ones. Nevertheless, the losses of nutrients are also relatively large. Baking meat or fish at temperatures above 150 degrees is also associated with the formation of poisonous compounds, such as pyridine derivatives, quinoline and quinoxaline, which have strong carcinogenic properties. Another issue is the organoleptic properties of prepared dishes, which are often overdone or hard. 

When cooking in the water, we choose the option more favorable than frying or baking – certainly friendlier for the gastrointestinal tract and our figure. Nevertheless, a significant difference between cooking in water and steam, are the loss of vitamins and minerals. In addition, the taste of dishes boiled in water is far from ideal – it is sometimes insipid and less expressive. 


You can read also: Vitamins, their bioavailability and changes during storage, baking and boiling