Cooking foods at high temperatures introduces toxins.

The following are upper temperature limits for cooking different foods:

Vegetables and Carbs -248F

Meat - 300F

Sugar- 325F

Oils/Fats - 350F

Respective toxins produced above those temperatures are:

Vegetables and Carbs - Acrylamide

Meat - PAHs and HCAs

Sugar - AGEs

Oils/Fats - Oxidizers(ROS)

Worst cooking methods:

BBQ-ing

Frying

Flame Broiling

Smoking

Moderate cooking method:

Baking

Best cooking methods:

Boiling

Steaming

Sun drying

I think a great innovation is the crockpot which cooks between 160-190F.

https://podcasts.apple.com/us/podcast/sauce-ondul%C3%A9e/id1600494530?i=1000742987039