Water-Based Cooking: Healthier Methods & Why They Matter

Many cooking methods (deep-frying, heavy oil sautéing) can generate harmful compounds; switching to water-based techniques (steaming, poaching, water sautéing) can reduce risks and support gut health. Based on the article “7 Easy Water-Based Cooking Recipes to Lower AGEs and Improve Gut Health”. gutxy.com Also “Use Water Instead” article on sautéing with water. riseshinecook.ca
Sections:

• What are AGEs (advanced glycation end products) and why do they matter?

• What is “water-based cooking” (definitions, e.g., sautéing with water, steaming)

• Benefits: better nutrient retention, less inflammation, gentler on digestion

• Sample recipes / cooking methods to try (with minimal oil)

• Tips for making the switch: kitchen habits, what to keep, what to avoid
  Why it works: It connects water (as a cooking medium) to food and health, offers practical advice, and is slightly less commonly covered than “drink more water,” making it more distinctive.