Fried foods may taste good, but the combination of oil and batter pack on extra calories and fat. These low-calorie and low-fat preparation methods will help your food retain nutrients without compromising taste.
|BEST COOKING METHODS
|Meat and Poultry
|Don’t chew the fat. Trim visible fat off meat and poultry and remember to take off the skin, except when roasting a whole chicken or turkey. In those cases, leave skin on during cooking and remove before eating.
|Take it low. Grilling, broiling, roasting, sautéing and baking are low-fat cooking methods that melt away the excess fat.
|Clean it up. Thoroughly wash vegetables before eating. If they aren’t organic, peel off the skin and discard.
|Full steam ahead. Vegetables retain more vitamins when steamed than when boiled. Also, slightly cooking veggies, such as carrots, zucchini and broccoli, helps them retain antioxidants.