4. Cooking Methods Matter
How we prepare our food can also make a significant difference in cancer risk. Cooking methods like frying, grilling, or smoking food can produce harmful chemicals such as polycyclic aromatic hydrocarbons (PAHs) and acrylamide, both of which are linked to cancer. For instance, charred meats and grilled vegetables can release these substances during high-heat cooking. To minimize risk, consider baking, steaming, or sautéing your meals instead. These methods retain nutrients without producing harmful chemicals.
