If you've read nutrition reports about the dangers of high-heat cooking, you may be looking for alternatives to grilling, frying or broiling. Steaming, stewing and sautéeing are great options.

High-heat cooking methods produce toxins known as AGEs (advanced glycation end products) so choosing low-heat cooking methods can reduce your exposure to AGEs. These nasty toxins are known to increase the risk of inflammation, insulin resistance, diabetes, cardiovascular and kidney diseases and Alzheimer's disease.

Broiling, frying and grilling is OK in moderation, but try out an alternative way to cook your food. Steam, stew and sautée your way to healthy eating with the following 10 recipes.

1. Steamed Halibut in Swiss Chard
Slice and blanch the Swiss chard stems until tender and sauté in olive oil to serve with whole wheat couscous as a side dish. You can use any white-fleshed fish, such as catfish or tilapia.

2. Sole Poached in Garlic Sauce
This delicious fish dish is excellent with steamed rice. You can serve the fish over blanched spinach, baby bok choy or snow peas instead of watercress, if you like. Sole is a soft fish; if you prefer a firmer one, use tilapia or pickerel fillets.

3. 30-Minute Cuban Pork Stew
Simmering less tender cuts of meat for long periods makes a succulent stew but here we use a tender cut for a quick meal.

4. Chickpea and Pepper Stew with Preserved Lemon
To make the preserved lemons called for in this tangy North African stew, you can buy them in Middle Eastern and other specialty shops. Serve with Bulgur Pilaf or whole wheat couscous.

5. Seafarer's Slow Cooker Chowder
The salt fish in this slow-cooked chowder lends extra flavour to the broth and better texture to the fish. Although I generally avoid too much cooking of ingredients before they go into the slow cooker, softening the onion and leek makes for better flavour and can be done while you are dicing the other vegetables.