10. Charring or Overcooking Meat
If you frequently overcook your meat or serve up charred steaks, you may be introducing toxic chemicals into your body. The National Cancer Institute reports that meat cooked at high temperatures can form chemicals that increase your risk of cancer. These chemicals, heterocyclic amines and polycyclic aromatic hydrocarbons, form at high temperatures. Situations that may introduce these toxic substances include grilling and pan frying. To decrease the risk of toxic chemical formation, avoid overcooking your meat and trim away any charred portions.
9. Using Inappropriate Amounts of Fat
Healthy fats, such as the omega-3 fatty acids found in olive oil and avocados, are critical for a healthy brain and nervous system. Healthy fats may also help reduce inflammation, lower your cholesterol, and decrease your risk of heart disease. However, too much of any type of fat can lead to weight gain and the health risks associated with obesity. The Academy of Nutrition and Dietetics recommends a healthy balance of omega-3 fatty acids and monounsaturated fats consumed in moderation.
8. Discarding Perfectly Good Food Past the “Sell-By” Date
Throwing out nutritious foods too early can be damaging to your wallet as well as to your health. It can be beneficial to check expiration dates on foods. However, it is important to realize that the dates printed on grocery items often refer to the dates at which those items are at their freshest. Just because an item should be sold by a certain date, it doesn’t necessarily go bad on that date. Inspect food for signs that it has gone bad before you discard it. Discoloration and a foul smell are two indications that a food is no longer safe to consume.Related: 10 Foods That Are Linked to Cancer