Hey there! 🌿
Scrolling through TikTok lately, I noticed a curious trend. Everyone’s suddenly talking about water-based cooking. Videos of glistening soups, steamed eggs, and slow-simmered broths are all over my feed, with creators claiming it helps clear skin, boost energy, and even “slow aging.” Big claims, right? This isn’t just social media hype though. There’s real science behind why cooking with water might help our body age a little more gracefully—something our parents, grandparents, and ancestors knew all along. 🍲
What’s the deal with water-based cooking, anyway?
Despite the hype, this method is nothing new. Cultures across Asia, Europe, and Africa have been simmering, steaming, and poaching for generations. We Filipinos, for one, have long embraced it through classics like Nilaga, Sinigang, and Tinola. The difference lies in the how. Instead of blasting food with high, dry heat, water-based cooking relies on gentle moisture, broth, steam, or even a splash of wine, to do the work. 🔥 No oil clouds, no ducking for your life when hot oil sizzles while deep frying (👀). Just slow, clean heat that keeps nutrients and hydration stay where they are.
Why does it matter for aging and inflammation?
Here’s where it gets interesting. When food is blasted with high, dry heat—think grilled steaks, roasted vegetables, or air-fried anything—something called advanced glycation end products (AGEs) form. These compounds are tiny troublemakers that stiffen our cells, clog blood vessels, and trigger chronic inflammation over time. Basically, AGEs are the fast track to “feeling older than we are.” 🧓🏻
Cooking with water changes that story. Studies show that boiling, steaming, or stewing can significantly lower AGE formation, which means less oxidative stress and inflammation in our tissues. In short, gentler cooking equals gentler aging. 🫕
Can we still make flavorful meals without browning?
This is the common pushback and I get it, I’m a “but where’s the flavor?” kind of girl too. 🙋🏻 Browning through the Maillard reaction does make food taste good, but it also fuels AGE buildup. What we can do is flavor layering. Using herbs, spices, aromatics, and a drizzle of olive oil after cooking keeps dishes rich without the inflammation baggage. Vietnamese-style soups, slow braises, and even water-glazed vegetables hit that sweet spot of comfort and nourishment. 🍜
How can we make this a habit?
Start with one or two water-based meals a day maybe a hearty stew, some steamed fish, maybe a broth-based noodle bowl. For meat lovers, a quick acid-based marinade (lemon, vinegar, or yogurt) before cooking can also slash AGE formation dramatically. It’s not about cutting out grilled or fried food forever, just balancing our meals is enough. ⚖️
And while we’re at it, maybe pop ⚪Oleia Softgels⚪ after that bowl of Nilaga? They’re formulated to support our body’s repair cycle—especially when paired with nourishing, low-inflammation meals like this one.
Show me your bottle and I’ll show you mine? ’Til next time! 💧
xo, L.
References:
https://pmc.ncbi.nlm.nih.gov/articles/PMC6049644/
https://www.theguardian.com/wellness/2024/oct/25/cooking-with-water-health-issues
https://www.goodhousekeeping.com/food-recipes/cooking/a65479432/what-is-water-based-cooking/
