The Cooking Cardiologist

Improper food preparation, rather than the ingredients themselves, can drive a recipe into an unhealthy state. In America, we are very tough on our food. We want it fast, deep fat fried, flame-broiled, blackened, and high-heat sautéed. In Europe, cooking techniques are more gentle: poaching, slow cooking, steaming, baking and simmering. I always believe that we should eat with awareness, but more importantly, we should cook with attentiveness. Take for example olive oil. When heated beyond its smoke point, free radicals are formed and the oil degrades becoming far worse than a trans fat.