Protein missing from cheese— Paneer is the most accessible source of protein for fitness and diet conscious people, but your cooking technique is harming this superfood. Nutritionists and food scientists have warned that traditional methods of cooking cheese, such as boiling in boiling water or deep frying, are leading to its ‘denaturation’. Due to this the body is not getting essential amino acids.

Protein missing from cheese! These 3 mistakes happening in your kitchen are making it ‘dead’ calories

Boiling in boiling water: danger to protein structure

Often, to make cheese soft, people put it in boiling water above 100°C. According to science, cheese protein is sensitive to extreme temperatures. When it is boiled on high flame, its molecular structure changes, due to which it becomes hard like rubber. In this process, the vitamin B-complex present in cheese gets dissolved in water and gets destroyed.

Deep Frying: Saturated Fat Trap

Before making paneer tikka or vegetable, it is a common habit to fry it till it turns golden. However, frying on high heat makes the outer layer of the cheese ‘crispy’, but the protein inside it gets oxidized. Over-frying causes the cheese to lose its moisture and instead of protein, it becomes just a piece of saturated fat. This is the biggest mistake for youth going to the gym because it slows down their ‘muscle recovery’.

Expert opinion: The right way to save nutrition

“Paneer should never be kept in direct contact with fire or boiling water for a long time. If you want to soften it, soak it in lukewarm water for 5 minutes after turning off the gas. It is best to add the paneer at the end of cooking so that its natural structure is maintained.”