unhealthy cooking practices

My step-mother is very set in her ways and one of the things I hated was how much lard and grease she fried and cooked things in. The majority of her sausage gravies always had a nice thick layer of grease laying on the top. The other was all the sugar she put into things. It's not all that appealing to have more sugar flavor than the actual fruits that were in the pies. Not healthy for people who all have now, diabetes and high blood pressure.

Hi Virashri_v here are some cooking practices which can really knock off plenty of years from your life: Deglazing meats: Uses the fats and browned/burnt portions left on the bottom of the pan when meats are cooked at high temperature to create sauces for that meat. This not only adds additional fats to the dish but also adds potentially carcinogenic compounds found in the burnt pieces left on the pan. Blackening: Usually occurs when foods are grilled at temperatures of 450-550°F (232-288°C) and can potentially result in the formation of carcinogenic compounds. Blackening is unhealthy so I discourage you from eating burnt areas on your food. Deep Frying: A common way to prepare chicken, fish, and some vegetables in oil heated to temperatures of 350-375° F (177-189°C). Oils heated to these high temperatures become rancid and can cause the formation of health-damaging free radicals. Sauté in Oil: Cooking in a skillet using oil heat to temperatures of up to 500°F (260°C), which can cause the oil to become rancid and the formation of free radicals.