How you cook your food is just as important as what you eat. When smoking, frying, or grilling meat, carcinogens are produced and when amino acids, sugars, and creatine react at high temperatures. That's right—grilling your meat can be as damaging to your body as smoking!
Certain cooking methods can also damage proteins. Denatured proteins (some of the biggest gut killers) which have lost their structure due to heat, aren't toxic in and of themselves. But the more heated a protein is, the more denatured it gets and the less likely it is that your body will be able to take advantage of its signaling molecules.
And, depending on which cooking style you choose, your strategy could oxidize fats. Fats are your friends, and it's important to be nice to them! As you know, polyunsaturated fats are highly reactive to heat and other chemical stressors. When heated, these oils produce compounds called dicarbonyls that cause cell mutations and may contribute to cancer.
Before you start cooking your meals, you need to know which cooking methods will create these toxins in your food. To simplify things, here is a list of the dangerous cooking methods (from least to most), so that you can avoid damaging your precious foods by cooking them the wrong way.