Why is it that deep-frying, barbecuing or pressure cooking destroy nutrition that foods offer?
Deep frying uses high heat and the oil reaches smoking point. Very high heat that is used in barbecuing and grilling can destroy the nutritional value of foods and denature proteins in meats and eggs. Charred or burnt meat can be carcinogenic and harmful when consumed frequently. Too much water that is used in pressure cooking can also destroy the delicate vitamins and antioxidants that are present in certain foods.