Enjoy Fried & Still Lose Weight...This Monsoon!!

Enjoy Fried & Still Lose Weight...This Monsoon!!
Frying is perhaps the most popular, though not the healthiest method of food preparation. Hot, fried foods delight our taste buds and are difficult to resist especially when the weather calls for it, but the high fat content is a major concern. It is not practical to ban all fried foods but the best choice is to minimize their intake. 
Choose the right oil: Oils with a high smoking point should be chosen for frying. Therefore, fats with a smoking point of more than 220 degrees centigrade are suitable for frying. Most vegetable cooking oils have adequately high smoking points. Pure ghee has an intermediate smoking point and butter, coconut and olive oil have low smoking points.
Fry at an optimum temperature: Foods should be fried at moderate temperatures, about 200 degrees centigrade. If you fry at a very low temperature, the food tends to absorb too much oil, while frying at very high temperatures often leads to browning of the surface but the core might still be raw. 
Don't reheat the oil: cooking oil should be discarded after one use. Heating oil’s cause undesirable alteration in their chemical composition and formation of volatile decomposition products (VDP), acrolein, trans-fatty acids formation and loss of vitamins. If such oil is reused, VDPs find their way to the gut, causing irritation and damage, which may cause abdominal pain, nausea, vomiting or diarrhea. It is better to use the minimum possible quantity of oil for frying to avoid wastage. And it should be heated only when the raw material is ready for cooking. 
Drain excess oil: Let fat absorbent paper absorb the excess oil before eating. 
Snack Healthy
Try other snacks that are healthier and can be as satisfying when you feel like having something hot and spicy. Try corn on the cob (bhutta), steamed corn, crepes (besan chillas), steamed momos, soups, a mixed-sprouts chaat and other grilled snacks.

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