Cooking methods like deep-frying, smoking, and grilling should be avoided, while slow cooking and sous vide are preferable for reducing oxidation and Maillard products.

“I would not cook an oil I would not deep-fry I would not smoke I would be careful about grilling every once in a while fine everyday not a good idea this is the point that I wanted to get you that that you know slow cooking sous vide sous vide you're gonna have to use a plastic bag so they make these like polyurethane plastic bags that are probably better than the polyethylene plastic bags they're called like the stash or bags I think those are probably better sous-vide is slow water bath cooking I think cooking in water is boring in some sense but that is a that is probably a way that you're going to accumulate much less of these oxidation products of cooking or these these Maillard products or these other reactionary products of cooking you don't have to cook in water all the time but if you want to make a stew or a slow cook yeah probably less of these way less of these then then pan frying or searing or air frying or trigger smoker grill”