The cooking oil is everywhere and increases the calories without warning. But, good news, a simple accessory can help put much less. A dietitian uses it daily.
Cooking oil is rarely a slimming ally. A tablespoon? 90 calories. Two spoons in the pan, one in the salad, another on the vegetables … We quickly swallowed up a quarter of the recommended daily intakes in lipids without realizing it. And when you try to lose weight, it slows down the results. “The problem is not the oil in itself, it is the quantity”, Insists Angel Planells, nutritionist dietitian and spokesperson for the American Nutrition and Dietetics Academy.
When you try to lose weight, each calorie counts. And those that go unnoticed are often the most devious. The oil is one of them. Even the “good”: olive, rapeseed, lawyer … they remain oily. And their calorie density is always the same. A small amount is enough, but you still have to be able to dose. Indeed, measuring the spoon is theoretically a good idea. But in real life, we rarely do it. By lazy. By automation. Because the oil is poured into the eye, and often too generously. Result: even “light” cooking can sabotage a balanced meal. Fortunately, there is another way of doing things. Simpler, faster, and above all more efficient when you monitor your weight. The taste remains intact. Vegetables nevertheless brown, all with a limited amount of oil. A tip that can make the difference on a balance.
Another advantage: the economy. Less oil used, so less oil purchased. We keep the same products, the same recipes, but we change the gesture. The secret? “Just transfer your oil to a vaporizer”, explains Angel Planells. “You pump and spray the oil you need for better control”, he sums up. The vaporizer makes it possible not to fall into excess while retaining taste and textures.
Choose an opaque preferably, to prevent the oil from rancid in light. A real boost to those who want to lighten their cuisine and keep control on their plate.
