Check Out The Healthiest Way to Cook Meat
Meat is a staple food in many diets. It’s tasty, satisfying and is an excellent source of high-quality protein and other important nutrients.
However, cooking meat can reduce its antioxidant capacity, depending on how it is cooked and for how long.
Nutrients can also be lost during the process of cooking meat. The extent to which this occurs is strongly influenced by the cooking method.
What’s more, heating meat to high temperatures for long time periods can lead to the formation of harmful compounds that may increase disease risk.
Choosing cooking methods that minimize nutrient loss and produce the lowest amounts of harmful chemicals can maximize the health benefits of consuming meat.
Although cooking meat makes it easier to digest and kills harmful germs, it can also reduce the nutrient content and create harmful chemicals that potentially increase disease risk.
Generally speaking, roasting and baking are healthy forms of cooking that result in minimal losses of vitamin C.
However, during long cooking times at high temperatures, up to 40% of B vitamins may be lost in the juices that drip from the meat.
Gathering these juices and serving them with the meat, which is sometimes called au jus on menus, can help minimize nutrient loss.
Roasting and baking are similar forms of healthy cooking, especially at lower temperatures and cooking times. Serving meat au jus can replace some of the B vitamins lost in cooking.
The three methods are classified by the temperature of the cooking liquid:
Poaching: 140–180°F (60–82°C)
Stewing: 160–180°F (71–82°C)
Simmering: 185–200°F (85–93°C)