Frying fish

Fried fish is arguably the best in terms of taste and texture. Frying has long been a favorite, from the long-standing Rust Belt tradition of the fish fry to Britain's ever-popular fish and chips. It may be tasty, but according to a study published in Natural Medicine Journal, it is not good for you. In fact, they discovered studies that show eating fried fish once a week is associated with an increased risk of heart failure, which is the opposite reason many people try to incorporate more fish into their diet in the first place.

Frying has been shown to reduce the amount of healthy omega-3 fatty acids, and the high temperature of the oil used in deep-frying has been shown to release less-than-healthy compounds that can cause serious health problems if consumed on a regular basis. While there are steps you can take to make this less bad — such as skipping the breading that holds in the oil, using healthier oils, and pan-frying rather than deep-frying — it turns out that this method is one you should avoid.