Weight loss will be followed by fatigue and constant tiredness.
One of the most typical examples is eggplant, which is a high-fiber but "poor" calorie vegetable. But if you fry or sauté it, it absorbs a huge amount of oil.
By adopting smart cooking techniques that maintain a high nutritional profile of foods and prevent the increase in the caloric load of meals, you will be able to better manage your weight and cook as healthy as possible.
Cut the vegetables into larger pieces: The larger the pieces, the smaller the surface area that absorbs oil or other fatty substances you use for cooking.
Do not boil the pasta for a long time: The more the pasta boils, the more starch molecules break down, giving the pasta its characteristic pulpy texture. The breakdown of starch means that fiber is lost from the pasta and so it is converted into processed carbohydrates that break down quickly in the body and cause a sharp fluctuation in sugar levels. Prefer your pasta slightly hard (al dente) to keep more fiber and therefore the meal to be more filling.
Experiment with herbs and spices: Herbs and spices give flavor to a dish without extra calories. They also help reduce the amount of salt, which causes fluid retention and bloating. Most herbs and spices have significant health benefits, such as neutralizing inflammation and boosting the immune system.
Keep the peels: Do not remove the peels from the potatoes when you bake them in the oven, as they contain a significant amount of fiber that satisfies you.
Cook poached fish: Brewing (boiling over medium heat) is the ideal alternative to frying, as you don't need to add oil. Also, compared to boiling, by fishing the fish remains juicy and does not dissolve.
Cook vegetables in the microwave: Steaming vegetables using the microwave helps prevent the addition of fats (such as butter or oil) but also retains their nutrients. The less time you cook vegetables, the more vitamins and minerals they retain.
Use grill when baking meat in the oven: Place the meat on the grill and let the fat run in a pan that you will put underneath. In order not to harden the meat, prepare it with a marinade of wine and / or lemon juice.
Cut the vegetables into larger pieces: The larger the pieces, the smaller the surface area that absorbs oil or other fatty substances you use for cooking.
Source: politis
