Your new slimming step will consist in choosing the cooking methods you use to make your meals. By doing without fats when you can, or by limiting their quantity for cooking, you will optimize the effectiveness of your diet and effectively fight cholesterol.
The way you cook food can have advantages and disadvantages. The primary purpose of cooking is not to make us eat hot but to destroy dangerous elements contained in certain foods and to help make others more digestible.
7 tips for choosing the right cooking method
To benefit from the nutritional benefits of food without having the disadvantages, all you have to do is select the appropriate cooking methods according to the type of preparation you are making.
For meat and fishthe ideal is in stewing, which consists of cooking your food slowly so as to use as much of its juice as possible as a cooking liquid.
On the other hand, it is not recommended to consume barbecued meats more than twice a month. Indeed, the smoke generated by the fat of your meat can be carcinogenic.
If you can’t do without a barbecue, marinate the meat beforehand and opt for a vertical barbecue that will prevent the fat from falling into the embers!
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Cooking vegetables in water is ideal even if it causes a loss of vitamins. Take care to immerse the vegetables in boiling water, they will lose less essential nutrients. And to be sure not to lose anything, you can also drink the cooking water in soup…
As it concerns the green vegetables, it is desirable to use the pressure cooker. So that they retain a maximum of vitamins, avoid peeling them (but wash them well!) and consume them al dente.
Using the wokthe large pan with a high rim of Asian origin, allows you to sear vegetables while preserving their crunch, and this, without fat!
The cooking on wood gives a sometimes appreciated aroma, but also toxic tars.
Be careful with cooking starches : overcooked pasta behaves like fast sugars instead of keeping their role as slow sugars. Prefer them too al dente (and without sauce!) and drain them as soon as they are cooked.
Recommended cooking methods
Avoid fatty substances. Fats are saturated with heat in indigestible compounds responsible for metabolic overloads. Beyond a critical temperature, they decompose forming potentially carcinogenic toxic bodies. FYI, this critical temperature is largely reached when the fatty substance smokes.
Consequently, if a fatty substance must be used to cook a food, only olive and peanut oils are to be retained.
Don’t abuse the grills, barbecues or smoked products. They are also harmful, because carcinogenic if grilling leaves traces of carbonization on the meat.
do itskip microwave cooking which tends to alter nutrients more than other cooking methods.
Think about the foil cooking ! With aluminum foil or parchment paper, you can cook almost any food (white meats, fish, vegetables). Place the piece to be cooked in aluminum foil, add spices, herbs, onions, lemon juice, tomatoes, small vegetables… Cook in the oven at medium heat. On the other hand, the cooking time is longer by a third compared to the usual time.
Dial them seasonings and the sauces the least fat possible: put a little oil, butter or cream, then use the lemon, yoghurt, stock cube and soy sauce, finally season to taste with aromatic herbs and spices.
So happy cooking!
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