4 Flaws of Low Fat Cooking
3. Charring meat and vegetables
People prefer grilled food to fried, as it is considered to be less on fat as the requirement of oil is minimal if grilling. But to hasten the process of cooking, people tend to grill on high temperatures which results in charring of meat and vegetables. Charring is more than just blackening of nutritious food, it leads to destruction of nutritious content in the food and releases free radicals and carcinogens in the process. Charring is not limited to grilling alone, it may happen in an oven or on a pan too. Thus, it is essential not to bake food at very high temperatures and to cook in a broth or steamer instead.
4. Avoiding essential fats
Not all fats are same. There is a stark difference between essential fats and unhealthy fats, and calorie and fats. Neglecting intake of essential fats in the diet may have adverse effects in the long run – from loss of essential nutrients to decreased testosterone all are affected by “no fat diet”. Instead try avoiding food which is rich in “trans-fat”, cholesterol and high on saturated fat.
