Have you been cooking your food wrong? Weight-loss expert reveals the 'healthy way' of cooking popular foods

Some foods are better boiled, while others are better grilled.

The way we cook food affects our health, not only the food we eat. Dietitian and weight-loss expert Sophie Claessens shared some tips on proper preparation of different foods for health benefits, as cited in The Daily Mail. To ensure we are consuming good food, the cooking methods need be reviewed over whether we prep them the right way or are downgrading the nutrients.

MUNTINLUPA, PHILIPPINES (Catholic Online) - First, there are some ingredients we could add to dishes without cooking them. Peel strips of carrots, cucumbers and yellow or green courgette can be topped on pastas. Apples strips can also work the same way.

Root vegetables, like potatoes, and dried pulses, like chickpeas and beans, are best served boiled. While those can retain their nutrients amid high temperatures of water, this method is not best for other vegetables, like asparagus, broccoli and runner beans. According to the report, these softer vegetables are stripped of their health value after being boiled.; instead, they should be steamed.

Tomatoes are best when cooked. They can be blanched, so peeling would be easier. However, Sophie shared that tomatoes are even greater when roasted. After undergoing high temperatures, the structure of tomatoes is broken down, releasing their nutrients.

Eggs and white fish are best for poaching - a method of slow cooking using a simmer instead of high temperatures. Some also add flavoring into the water used, but others use different liquids, like milk for fish cooking.

It is best to avoid deep-frying anything and just use as little oil as possible. Saute your vegetables and beans in olive oil and stir-fry prawns with peanut or sesame oil. Meat is best cooked by roasting or grilling.

Instead of frying your bacon, grill it to reduce the amount of saturated fat and release full flavors.

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