5. Honey
Why it’s harmful: Heating honey above 140°F (60°C) can cause it to lose its beneficial enzymes, antioxidants, and antimicrobial properties. At even higher oven temperatures, toxic compounds like hydroxymethylfurfural (HMF) can form.
Health risk: HMF has been shown in some studies to have toxic effects in high doses, including potential links to DNA damage and metabolic stress.
What to do instead: Add honey after baking, drizzling it over foods once they’ve cooled slightly.
Final Thoughts
Your oven is a powerful tool in the kitchen—but like any tool, it has its limitations. Being mindful of what you cook (and how) can help preserve the nutritional quality of your meals and avoid unintended health risks. Avoiding these five foods in the oven is a small step with big benefits for your long-term well-being.
Safe Rule of Thumb:
If it’s packaged in plastic, super delicate, or naturally reactive to heat—check before you bake.
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