10 Ways Cooking at Home Might Be Wrecking Your Health

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The trend of food has put cooking at home in fashion and online recipe tutorials are becoming popular these days. The creativity, cost savings, and control over ingredients of home cooking wins over people. Though the choice to put together a tasty meal for yourself or your family may have its drawbacks. There are a few hidden risks to our health that you might not be aware of from improper ingredient handling to sneaky shortcuts.

Surprised? There’s not much to be worried about; you’re not alone. So many people think that because they’re cooking at home, that they’re doing something healthy for themselves. Habits in the kitchen, however, sometimes produce results we aren’t looking for. Here’s how cooking at home might be messing with your health in a subtle way.

Using Too Much Salt

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Salt is a go to spice to bring certain flavors out in our food and its easy to over do it when cooking at home. Most recipes say “salt to taste,” but that can be way too much if you’re not careful. There is too much evidence linking excessive salt intake to high blood pressure and other heart disease issues so aim to use herbs and spices rather than reach for the salt shaker.

Relying on Processed Ingredients

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You’d be surprised by how often processed ingredients make their way into home cooked meals. Canned soups and sauces and pre seasoned meats often contain preservatives, sodium, and hidden sugars. Despite being convenient, using too many processed foods can directly sabotage your healthy diet. Whenever possible, try to cook with fresh ingredients to get a truly wholesome meal.

Improper use of Non stick cookware

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Non stick pans are beloved in many kitchens, but if you overheat or scratch them, the stuff they’re made of can get released in your food. Over time, there are links between eating these chemicals and problems with your health. If you are using non stick cook ware, lower the heat and don’t use metal utensils that can wear and tear the surface. If you don’t want to use your cast iron cookware in your induction burner, try stainless steel or a cast iron instead.

Overusing Oil and Butter

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We all have to admit, we all love to sizzle and that often means reaching for oil or butter. Too much of a good thing can go bad really quick, though. Home cooks pour oil from the bottle and end up with more than they planned. Eating too many fats, particularly saturated and trans fats, can increase your weight as well as increase your chances for heart problems. Instead, try measuring out your oils and trying sprays or broth as lighter alternatives.

Washing Fresh Produce Wrong

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For fruits and veggies, we often assume a quick rinse under the faucet is enough, but many pick up pesticide residues or bacteria they don’t need. It’s not enough to wash produce, and may put you at risk of harmful chemicals or pathogens. Soaking your produce in a mixture of water and vinegar will give it a good clean and keep unwanted residue off your plate.

Reusing Marinades as Sauces

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Yes, we’ve all been tempted to pour leftover marinade over cooked meat for extra flavor, but this is a risky thing to do. Harmful bacteria in raw meat marinades won’t go away until they’re thoroughly cooked. If you can, set some marinade aside before adding the raw meat because otherwise you’ll be in for some unpleasant surprises in the meal.

Plastic Utensils On Hot Surfaces

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Even kitchen staples like plastic spatulas and ladles won’t hold up to a hot roasting pan. According to ResearchGate, plastics are classified as the most dangerous food and water contaminant around the world. Use wooden or metal utensils mainly when you cook with hot pans. A simple switch that could keep chemicals out of your food, out of your body, out of your kids.

Cooking with Too High a Heat

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Cooking can move faster under high heat, creating that revered sear, but it’s also a double edged sword. Many of the harmful compounds that result from cooking at high temperatures, such as with oils, are acrylamide and trans fats. They are linked to health problems over time. If you’re frying, opt for moderate temperatures and give your food a little longer time to cook.

Tasting Food with the Same Spoon

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If you’re tasting with the same spoon this time, you’re letting bacteria into the dish. Germs from your mouth can double dip and increase the likelihood your pot is contaminated. Make sure to have a few extra spoons on hand and switch them out for each taste as you drink your meal and keep it as safe as it tastes.

Leftovers in Plastic Containers

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Plastic containers are great, but you’re not going to like them for storing food in the long term — especially if you’re reheating leftovers in the plastic container. According to Harvard Health, plastics can also release chemicals into your food when it is heated. With leftovers, use glass containers. Using them are safer for you and your meals and don’t have any unwanted plastic residue.

Disclaimer: This list is solely the author’s opinion based on research and publicly available information.

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