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Types of Cooking OilsHow to Choose Your Snacks Properly and Types of Cooking Oils

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The mere fact that the label of a meal (lunch, snacks) indicate no fat screaming does not mean fattening. Some of them like rice tortillas, just leave one hungry and wanting to eat more. Consist only of carbohydrates and lack of fiber and protein digestion for longer.

The following instructions show you how to choose your snacks properly, well agree with the guidelines of the South Beach Diet.

Note the fiber:

Fortunately, many food manufacturers have responded to these needs by producing tasty and crunchy snacks whole grain with fiber to slow digestion, such Royal Sire Wheat Toasts or crackers Wasa Fiber Rye. You can find the best options in natural food stores.

Control your carbs:

A large number of manufacturers of snacks, such as Just the Cheese, Keto, Carbolite and Lean Protein, crunchy snacks offer low-carb, high-protein, high fiber and low in fat. For example, baked chips Carbolite contain a whopping 36 grams of protein.

Select Soy:

Some manufacturers, like Genisoy, use soy flour instead of wheat flour and rice. The result is a snack that look and taste like rice tortillas, but they contain soy protein as healthy for the heart instead of rice. And also taste good.

Opt for something out of tradition:

Instead of choosing a snack chips, tortillas, rice or some other processed foods, opt for a stick of cheese (high in protein), dried meat (charqui, jerky) of turkey, a hard boiled egg, some nuts, a small glass low-fat yogurt or one or two pieces of lobster or imitation crab (surimi). All of these snacks contain proteins that are required to maintain stable blood sugar (glucose) and fill your stomach in exchange for fewer calories.

All you need to know about Cooking Oils

Vegetable oils that are on the shelves of supermarkets seem almost all the same when only taking into account the calories: the large quantity of 120 per tablespoon.

However, if it you analyze your nutritional profiles, tastes and specific characteristics for cooking, dining needs will each require a particular oil. An overview:

Olive Oil

Composition of fat: 77 percent of monounsaturated, 9 percent of polyunsaturated, 14 percent of saturated. Uses: extra virgin olive oil has a strong flavor and is more expensive, but it is appropriate to prepare dishes that are cooked and also for seasoning. Virgin olive oil tastes a little acid and tolerates heat better, so that you can use to fry (saute). When indicating that a light olive oil are talking about color, not fat content, for its mild taste and the fact that begins to smoke at a higher temperature, it is a good choice for frying or baking. Other Comments: Extra virgin olive oil is a product of the first pressing and contains 1 percent acid or less. Virgin olive oil has an acidity of 1 to 3 percent. Olvia fine oil is a blend of virgin and extra virgin oils. Pure olive oil is extracted using chemical solvents and is of poor quality.

Canola Oil

Composition of fat: 62 percent of monounsaturated, 31 percent of polyunsaturated, 7 percent of saturated. Applications: No taste, but pretty good heat resistant, making it ideal for frying, sauteing and baking. Other comments: A good source of omega-3 fatty acids.

Corn Oil

Composition of fats: 25 percent of monounsaturated, 62 percent of polyunsaturated, 13 percent of saturated. Applications: mild flavor, not stand up well to heat, so it is best for seasonings or for frying slightly. Other comments: not an option as healthy as olive or canola oils.

Walnut Oil

Composition of fat: 24 percent of monounsaturated, 66 percent of polyunsaturated fats, 10 percent of saturated. Applications: it has a strong nutty flavor, but the exposure to heat breaks it down. Works best in dressings, sauces and baking. Other comments: This is a good source of Omega 3 fatty acids.

Soybean Oil

Composition of fat: 24 percent of monounsaturated, 61 percent of polyunsaturated fats, 15 percent saturated. Applications: bland, but tolerates heat well and is used for sauteing and frying. Other comments: usually in the grocery store known as "vegetable oil. " Is not an option as healthy as olive or canola oils, but it offers some Omega-3 fatty acids.

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