What your trainer wants you to know about food prep

In this Buro article, “What your trainer wants you to know about food prep”, Ricardo Riskalla shares practical guidance for maximising the nutritional value of meals. He emphasises keeping food preparation simple, avoiding packaged foods, and choosing cooking methods that preserve nutrients, such as boiling, steaming, or consuming raw. Ricardo explains how overcooking, deep-frying, or roasting at high temperatures can create harmful compounds like AGEs, PAHs, and acrylamide, which are linked to inflammation and disease. He also highlights the benefits of leaving skins on vegetables, using acidity from lemon juice or vinegar to lower glycaemic index, and drinking vegetable cooking water to retain vitamins. Ricardo’s advice combines scientific insight with easy-to-apply kitchen practices, helping readers maintain health through mindful food preparation.