What are the healthiest cooking methods ?

Cuisson gaz

When it is made with love! 🥰

Why cook food?

Cooking food has always been essential for humans, especially to :

  • Destroy bacteria.
  • Preserve.
  • Improve digestibility.
  • Change the taste.

Each person has different food needs, especially in terms of cooking.

On the advice of an enthusiastic friend, I tried raw foodism. It was a failure: digestion difficulties, flatulence and loss of energy.

Cooking temperature

A cooking temperature that is too high is dangerous for health: burning produces toxic compounds.

Moreover, it impacts the nutritional value:

  • Vitamins degrade from 65°C / 150°F.
  • Phytonutrients from 80°C / 175°F.
  • Amino acids from 100°C / 210°F.

On the other hand, most minerals keep their properties.


Cooking methods

They modify the contribution of the ingredients.


Steaming preserves a large part of the nutrients, and facilitates the assimilation by the body.

The residual water collects some:

  • Nutrients.
  • Contaminants.
  • Toxins when cooking animals.

It is best to use it only after cooking organic vegetables.

When steaming under pressure (pressure cooker), it generates high temperatures.


It is widely used to cook directly in a pan with a base of oil.

Teflon, aluminum or copper pans can contaminate food. Stainless steel and cast iron are preferred.

For pan-frying, the healthiest oils are unrefined olive and coconut oils.

The smoke point is decisive: the temperature at which the oil denatures and produces toxic compounds.


Baking is easy and versatile.

However, high cooking temperatures (180°C / 350°F or more) are detrimental to the preservation of nutrients.


Boiling food in salted water works well for vegetables, legumes and grains.

Many nutrients are dissolved in the water.

For a satisfactory nutritional intake, it is advisable to :

  • Keep temperature slightly above 100°C / 210°F.
  • Avoid boiling for too long.
  • Recover the broth.

Braising or stewing

Braising involves cooking for a long time, over low heat and covered.

This is the principle of the tagine: simmering food in its own steam.

This technique is used to tenderize certain meats.

It is an interesting way of cooking vegetables, provided that the temperature is limited.

Despite the length of time it takes, it retains a good amount of nutrients and flavors.

Tajine légumes
I love cooking in the tagine that I made myself out of pottery! 😍

Wok cooking

The wok is an Asian cooking technique that heats up quickly.

It is double edged:

  • The high temperature degrades nutritious foods.
  • The rapid cooking limits the loss.

Unfortunately, unhealthy fat is usually used.


It involves cooking on a grill over a heat source.

With the barbecue, the food is exposed to the flames, which causes the formation of toxic compounds.

The plancha is a healthier alternative.

However, due to the high heat and prolonged exposure, both methods alter vitamins and phytonutrients.


Plunging food into boiling oil has several disadvantages:

  • Increased fat content.
  • Loss of nutrition.
  • Production of harmful substances.

Since frying consumes a large amount of oil, cheap oils are usually used.

From a nutritional point of view, sesame oil is preferred for frying.


Prized for its ease of use, the microwave has 2 major drawbacks:

  • Loss of vitality.
  • Decrease of the vibrations.

It is a means of cooking that is not healthy.

Intuitive eating

Using my intuition, I can know how best to cook my food.

I can be guided in :

  • The selection of foods and spices.
  • The choice of the type of cooking.
  • The temperature.
  • Cooking time.

Personally, since I started using intuitive eating, I mainly cook :

  • In the tagine for vegetables.
  • In the oven for cakes.
  • In the pan for everything else.


What are the healthiest cooking methods ?

Steaming, pan-frying and stewing.

At 65°C / 150°F and above, nutritional loss is inevitable, which is why it is important to add raw vegetables to my diet.

The ideal cooking temperature is around 105°C / 220°F, just above the boiling point of water.

Beyond that, more and more nutrients are denatured.

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