The Strange Reason This MD Says You Shouldn't Cook Your Veggies Too Crispy

However, according to functional medicine physician Robin Berzin, M.D., you don't want to be cooking your veggies too crispy. She shares on the mindbodygreen podcast: "You get those AGEs (advanced glycation end-products) from the black stuff on charred foods, which is not so good for you." Cue the collective gasp from all of us charred-veggie lovers. 

So, too many AGEs is not a good thing, noted. But here's where your cookware comes into play: Research has shown that when foods are exposed to dry heat at high temperatures, they accumulate a significant amount of AGEs. In particular, grilling, broiling, roasting, searing, and frying5 all accelerate AGE formation. And the more char the food has, the more evidence of dry heat (and AGEs) it's amassed. 

However, people crave a good, charred vegetable from time to time, and that's OK! Realistically, burnt veggies every once in a while won't do tons of harm. As Berzin notes, "In tiny amounts, you'll be OK." You just might want to switch up your cooking methods throughout the week. You also might want to toss said vegetables with lemon or vinegar before cooking: One study showed that food marinated in acidic solutions for one hour before cooking had limited AGE formation5.

We're not telling you to ditch your love for crispy, charred veggies—we'd never!—but when it comes to AGE formation, you might want to switch up the menu from time to time. Perhaps opt for steamed, poached, or boiled cooking methods every once in a while; they may not offer that burnt crunch you love, but there are still tons of ways to play around with the flavor.