\n
We can\u2019t afford to take chances when it comes to our family\u2019s health and well-being.\u00a0 With the options all around us, there are things we certainly have control over.\u00a0 The stakes are high.\u00a0 It involves extended or shortened lives for us and for those we love.\u00a0\u00a0 Pretty high stakes.\u00a0 And don\u2019t forget.\u00a0 It\u2019s not just the number of years one lives that matters.\u00a0 Minding our health is ensuring not only length of life but quality of life.\u00a0 Surely we want to be as strong as our days, don\u2019t we? Healthier Cooking is the key!<\/p>\n
Especially when it comes to an activity so mundane yet so repetitive and essential to life as cooking, we want to do what we should and avoid what we shouldn\u2019t.\u00a0 Hmm\u2026 makes sense.\u00a0 But tell this to my husband and you could just sense him isometrically bracing himself for something weird and punitive.\u00a0 Like a tiny dollop of yogurt and fat-free cottage cheese served over raw eggplant and okra with a nice cool glass of filtered water to match?\u00a0 Used to be so.\u00a0 Not anymore.\u00a0 There are do\u2019s and don\u2019ts so non-intrusive your family wouldn\u2019t even notice any change.\u00a0 Except, after some time, a growing sense of well-being and all that it entails.<\/p>\n
Now let\u2019s buckle down to specifics.\u00a0 Things to do and not to do in three critical areas of our cooking agenda.<\/p>\n
1. On Cooking Equipment<\/h3>\n
Don\u2019t use aluminum pans, never mind that they are the cheapest.\u00a0 They leach into our meals by the action of percolating liquid, injecting lead and all its toxicity into our very bodies.\u00a0 Pretty strong?\u00a0 It was meant to be.<\/p>\n
Use non-stick pans?\u00a0 Yes, until they have scratches.\u00a0 Non-stick coatings, when ingested, are neither harmless for our bodies.\u00a0 They give us the advantage of reducing up to 50% our need of oil, which is a tremendous plus.\u00a0 Until they are scratched, that is.<\/p>\n
What to use?\u00a0 Best would be the thick cooking glass, where feasible.\u00a0 But they do not seem to be so readily available and affordable.\u00a0 The most practical would be to opt for thick bottomed stainless steel.\u00a0 The downside is that they are harder to clean and the thinner sides allow heat to escape but such disadvantages are not intolerable.\u00a0 After cooking, deglaze by pouring water on it while it is still warm.\u00a0 It will make cleaning easier.\u00a0 Do the same on non-stick pans for longer coat life.<\/p>\n
2. On Healthier Cooking Ingredients<\/h3>\n
Don\u2019t develop preference for recipes using a lot of oil, any oil.\u00a0 When unable to avoid oil, make olive\u00a0 your #1 choice and canola oil your backup when olive oil would be too flavorful, as in cake mixes.\u00a0 Also, use real butter (in moderation) rather than margarine or butter substitutes.\u00a0 Aside from being healthier, it gives way more flavor without having to use very much.\u00a0 I use unsalted butter because it tastes like old-fashioned creamery butter.\u00a0 And guess what?\u00a0 When I made the switch, my family had no clue.<\/p>\n
When choosing milk, cheese, sour cream and the like, choose \u201cfat-free\u201d as often as possible.\u00a0 I have to be honest, though, and admit that I do not like most fat-free foods because I find them flavorless.\u00a0 If you are in my camp with this one, pick \u201creduced fat\u201d rather than \u201cfat-free\u201d because the flavor is still there but the fat is lower.<\/p>\n
Avoid processed foods like the plague.\u00a0 These are altered in some way for a variety of reasons.\u00a0 Reasons for the alteration include preservation, flavor enhancement, size and color changes.\u00a0 Topping the list to avoid at all cost are processed meats like hot dogs, lunch meats, ham, bacon, jerky, processed cheese, artificially colored foods (bright orange crackers, chips, etc.), and anything that contains high amounts of preservatives and\u00a0 artificial flavor enhancers.\u00a0 Unfortunately, most canned items fall under this category.\u00a0 So do products listed as instant.\u00a0 I know it\u2019s unrealistic to never eat anything canned or instant. But just be aware and make an effort to avoid them.<\/p>\n
There are many alternatives to processed foods.\u00a0 As a rule of thumb, choose fresh items as much as possible.\u00a0 Otherwise, choose frozen rather than canned.<\/p>\n
There\u2019s something extremely important for us to avoid for healthier cooking. And that is high sodium. A doctor told me recently that salt is every bit as bad for us as fat and that salt substitutes are often worse. If the family is used to high sodium taste, get everyone\u2019s support soonest and start right away. Gradually, if necessary. Our taste for salt is just a habit and by cutting down gradually, it won\u2019t be such a stark change. And this doesn\u2019t refer to reduction only of pure salt. <\/p>\n
Many seasonings, quick snacks and other foods we bring home have dangerously high sodium content. Be vigilant.\u00a0 Experiment a little.\u00a0 You\u2019ll be surprised at how many other flavors can be used to make foods taste just as good, if not better. Fresh lemon juice is amazing in its salt-like flavor. Sprinkle it on cooked vegetables, fish meats \u2013 just about anything you usually salt (except popcorn.\u00a0 Ha!)<\/p>\n
And then there\u2019s something we need to do. Choose whole wheat and grains. This is no brainer for most people by now. Just about everybody knows that whole wheat and grains provide fiber, vitamins and minerals. In contrast, white, \u201cballoon bread\u201d (so called because it\u2019s mostly air) is more like eating white glue. In addition to whole wheat breads and rice (brown rice), try using whole wheat pastas. They can seem a little heavy if you\u2019re used to white pasta. If so, mix them half and half for a while until you get used to the heavier texture of whole grain pastas.<\/p>\n
3. On Cooking Methods<\/h3>\n
Avoid frying for healthier cooking. Even with non-stick pans. Learn to use your microwave for more than just thawing or heating. Steaming has become a preferred method of avoiding frying and it preserves nutrients as well. When frying seems to be the only option, try grilling. Most things that can be fried can also be grilled. And again, the flavor is great. And how about roasting? Baking? Poaching? Oh yes! We do have options.<\/p>\n
When you incorporate these do\u2019s and don\u2019ts for healthier cooking, I bet nobody will notice a difference in flavor.\u00a0 Give it a try.\u00a0 You\u2019ll be pleasantly surprised, and amply rewarded.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
We can\u2019t afford to take chances when it comes to our family\u2019s health and well-being.\u00a0 With the options all around us, there are things we certainly have control over.\u00a0 The stakes are high.\u00a0 It involves extended or shortened lives for us and for those we love.\u00a0\u00a0 Pretty high stakes.\u00a0 And don\u2019t forget.\u00a0 It\u2019s not just […]<\/p>\n","protected":false},"author":1,"featured_media":360916,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[173827],"tags":[1643,25056,25055,14476],"dealstore":[],"offerexpiration":[],"class_list":["post-360915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-blog","tag-cooking","tag-donts","tag-dos","tag-healthier"],"yoast_head":"\n
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