Showing posts with label Health. Show all posts
Showing posts with label Health. Show all posts

Tuesday, September 20, 2011

Low Fat Cooking Methods - 3 Ways to Get the Maximum Health Benefits From Your Meals


Studies have shown that eating healthy can lower your risk numerous diseases, like high cholesterol, obesity, stroke, heart attack and diabetes. But although we know we need to eat healthy, we often don't realize that choosing healthy foods is not enough.

Potatoes, for example, are very healthy. But if you overcook them in water, they will lose many nutrients. If you fry them in fat or serve them with a cheese sauce and top them with extra cheese, they will be overloaded with calories and health-harming saturated fat. Many healthy foods like vegetables become unhealthier because of the many high-calorie foods like oil and full-fat dairy products we add.

If you want to get the maximum benefits from your healthy foods, you need to cook them with as little fat as possible to prevent adding unnecessary calories, and in a way that retains nutrients well. Here are three low-fat cooking methods that will help you to prepare meals high in nutrients but low in calories:


baking
sautéing
gratinating

Low-fat cooking method #1: Baking

Many foods can be baked in the oven with a minimum of fat. Cut vegetables into bite-sized pieces or slice them thinly. Mix them with a bit of oil (which will result in a nicer crust) and some spices, spread them evenly on a baking tray covered with non-stick spray or baking paper and bake until they are just soft. Turn after half of the baking time to ensure even baking and crispiness.

Many foods that are normally fried in oil, like chips, fish fillet in batter and even patties can perfectly be baked in the oven without fat.

Low-fat cooking method #2: Sautéing

This method fries foods quickly in an open pan in hot fat, without adding any water. Make certain to stir the food frequently so that it won't burn. Sautéing is a great cooking method for small pieces of vegetables or meat.

For health conscious cooking, it's advisable to use healthy fats like canola or olive oil or a good margarine instead of butter. Especially marrows, pepper and carrots taste great when sautéed in olive oil.

Low-fat cooking method #3: Gratinating

This means baking foods on high heat. The foods are covered with grated cheese, béchamel or cheese sauce, cream or eggs which give them a golden crust on top. Harder foods should be sliced thinly or precooked al dente, softer ones can be baked on moderate heat without precooking.

If you have a non-stick ovenproof dish, you won't need to add any fat. Alternately, use a non-stick spray or give the dish a slight coat of vegetable oil or margarine with a brush. Avoid pouring oil directly into the dish, as you will then most likely add more fat than you actually need.

Tips for optimal use of these low-fat cooking methods

All three cooking methods allow you to prepare delicious healthy meals with a minimum of fat. But it's still up to you to make sure you don't add a drop of fat more than absolutely necessary.

When you bake foods in the oven, don't pour the oil over them out of the bottle. Use a tablespoon to get a proper measure, or use a brush to coat your veggies with oil. The same applies for sautéing. Add a bit of fat first, and rather add a bit more when you see you need it.

Also, you should choose healthy fats. Use canola or olive oil, and a good margarine instead of butter, because vegetable fats are mainly unsaturated and much healthier than animal fats. Olive oil even has a positive impact on your cholesterol level. As for dairy products which are the essence of gratinating: Choose low-fat milk and cheese, and don't go overboard with the amount you use. You can even prepare a béchamel sauce with chicken stock instead of milk to keep calories low when you want sauce and cheese topping.




Bettina Berlin is a health professional specializing in healthy nutrition even on a tight schedule. Eating healthy and thus maintaining a healthy weight can significantly improve your health and help prevent many diseases. Visit http://www.elishas-quick-recipes.blogspot.com to discover the healing power of food, and learn TODAY how to eat yourself to a healthy and long life! Get your healthy eating guide and exciting bonuses NOW!




Sunday, September 18, 2011

Low Fat Cooking Yields Better Rewards For Your Diabetic Health


Now that you have been diagnosed as a diabetic, your health care team has given you a list of recommended eating habits. Changing your eating habits though can be a difficult lifestyle change, without a little bit of help along the way.

Reducing the fats in your diet can lead to a whole host of desirable health benefits but every time you have tried, the food just tasted so bland and boring. Thus, ultimately out comes the same old sauces, gravies, butter, margarine and soups that got you into trouble in the first place.

How To Spice Up Your Cooking

To brighten up any kind of dish and still be able to control your blood sugar levels, think three simple ingredients. These are:

Homemade broths
Citrus or citrus zest
Fresh or dried herbs

Learning how to cook using these three will greatly enhance the flavors and textures of any of your kitchen delicacies.

Homemade Broths

The aroma of a large pot of homemade broth will waft all through the house making everyone hungry for a bowl of homemade soup. Whether you prefer chicken, beef, ham or vegetable broth, add any vegetables of your choice, the leftover chicken, beef or ham bones to a large pot of water and after a couple of hours of simmering you will end up with a fantastic base. Spices and herbs should be added within the last 20 minutes of cooking to retain their great taste and flavor.

Always allow your broth to cool a little, package it and refrigerate it overnight, then remove any fats that raise to the surface before using it.

Citrus or Citrus Zest

Many desserts, baked goods, homemade salad dressings, party dips or soups and stews can benefit from the addition of the light and sweet flavor of citrus. For zesting, choose organic oranges, lemons, limes and tangerines first. Peel the outer layer of the skins only with a carrot peeler or grater but remember citrus zest has a strong flavor so a little goes a long way on flavor.

Fresh or Dried Herbs

Nothing beats the taste and quality of complementing a dish with the correct herb for seasoning. Actually you can interchange fresh or dried herbs, just remember to follow the rule: fresh =X2. This means if your recipe calls for 1 tsp. dried spices, then you are safe using 2 tsps. of fresh herbs.

Because fresh herbs are so easy to grow, pick a few varieties you like (or buy frequently) and start yourself a mini herb garden. You receive the benefit of a much longer shelf life because all you have to do is pluck a few sprigs off your plant as needed. Also it is easier to clean your herbs because you can be assured no pesticides or chemicals were added to your plants as they were grown.

Common Uses For Select Herbs

Certain herbs always seem to complement the flavors of certain dishes. Below is a list of the common uses for many herbs and spices. Remember though, if you enjoy the flavor of dill on top of your pasta, then put it there. This list is only some suggestions. Mix and match them until you find the varieties you and your family personally like.

Cilantro is popular with Mexican and Thai dishes
Dill is served well with cauliflower, fish, and carrots
Marjoram can often be found in soups, stews and egg dishes
Mint is often used with fruit salads, beverages and desserts
Oregano, Garlic and Basil are good selections for pasta and tomato-based sauces
Parsley serves well with fish dishes, soups, vegetables and tomato-based sauces
Rosemary and Thyme complement chicken and vegetable dishes
Tarragon is usually found with sour cream, yogurt, roasted chicken or any type of bean dish

No one wishes to eat bland food, so start some experimenting and find out what your family's favorites are to safely reduce the fats commonly found in many prepared dishes. Your own good health will ultimately be the final result of your new diligence.




About The Author: KJ Robinson
With some practice and more patience, cooking for a diabetic household can be just as easy as a non-diabetic meal. For information on ways to accomplish the transition please visit my site at http://www.allergy-and-diabetic-health.com/