What type of cooking strategy is the healthiest (2)?

Grilling and Broiling.


Roasting is a similar cooking method using dry heat. Grilling is where food is cooked using a heat source directly underneath the food, for example a charcoal grill or barbecue. Grilling is usually around 190–232 ° C. A broil is the use of a heat source coming from the top of the meat, such as in an electric oven. 

Grill-style is famous for the good taste of the meat. 

For example, when making a steak or a hamburger. But grilling may produce chemicals that are toxic to the human body. We grill meat at high temperatures. This causes the fat in the meat to flow into the stove and this will cause chemical synthesis. Polycyclic aromatic hydrocarbons (PAHs) that are toxic to our body and this substance will rise up and enter the meat that we can eat.

Breast and pancreatic cancer However From research, it has been found that screening the water that flows out It can reduce the formation of PAHs by up to 89%. Another factor is that roasting can produce another compound called Advanced Glycation End-Products (AGEs), which is involved in many pathogens. Diseases such as heart disease, South disease and various skin diseases. 

This substance is formed when the synthetic residual sugars in the body react with proteins and cause spoilage to accumulate in us.

Toxic and can occur during cooking. And often occurs at high temperatures From one research It can be seen that beef broil grilling contains AGEs more than other methods of beef cooking. 

Reducing the roasting time and removing the meat from the heat before it burns This will reduce the formation of AGEs. Glycation End-Products (AGEs) in which this substance is involved in many diseases such as heart disease, south korea and various skin diseases. 

This substance is formed when the synthetic residual sugars in the body react with proteins and cause spoilage to accumulate in us, toxic and can occur during cooking. And often occurs at high temperatures From one research It can be seen that the broil roast of beef contains AGEs more than other methods of beef cooking. Reducing the roasting time and removing the meat from the heat before it burns. 

This will reduce the formation of AGEs. Glycation End-Products (AGEs) in which this substance is involved in many diseases such as heart disease, south korea and various skin diseases. This substance is formed when the synthetic residual sugars in the body react with proteins and cause spoilage to accumulate in us, toxic and can occur during cooking. And often occurs at high temperatures. 

From one research It can be seen that the broil roast of beef contains AGEs more than other methods of beef cooking. Reducing the roasting time and removing the meat from the heat before it burns. This will reduce the formation of AGEs. And often occurs at high temperatures.