There used to be a saying that claimed no salt, no fat and no taste but
that is not necessarily the truth these days. The popular thinking
today is that trans fatty acids are the culprit and are responsible for
all that is wrong in the weight world. Weight loss low fat cooking can
taste good provided you use the right ingredients.
The
right ingredients may include the ones called for in a recipe, just
using less of them or possibly substituting them with other ingredients
that can serve the same purpose. The United States Dairy Association
recommends reducing the amount of salt, fat and sugar in our food. Many
recipes for weight loss low fat cooking can be prepared using less of
each or in some cases finding a suitable substitute that will not
detract from the original taste.
For example, to reduce salt
intake if the recipe calls for a half teaspoon of salt, use one quarter
of a teaspoon or omit it all together. However, if a recipe uses yeast,
you may have to leave it in, but the best way to reduce salt intake is
to leave the saltshaker off the table. When using canned vegetables in
weight loss low fat cooking, use the salt-free kind or rinse then when
they come out of the can. Replace salt with spices or herbs as many
seasonings contain a high level of sodium, which is listed on the label
of ingredients.
Reduce Intake Of Oils And Sugars
Processed
sugar takes longer to absorb in to body than raw sugar, reduce the
amount of sugar in baking recipes by about one-third. To give the
impression of sweetness cinnamon, vanilla or almond extract can be
used. In many weight loss low fat cooking recipes, sucralose can be
used instead of sugar and adding a half-teaspoon of baking soda for
each cup used will maintain the sugary consistency.
To reduce
oil you can substitute half the butter, oil or shortening with
applesauce or prune puree. The baking time also have to be reduced by
as much as one-fourth. When weight loss low fat cooking recipes call
for using tuna, pick the ones packed in water or in lite oil and use
low fat milk, low fat cream cheese and two egg whites for every egg
called for in the recipe. These simple substitutions can help reduce
the intake of these items without leaving the flavor on the counter. |
