Aesthetic Plastic Surgery and Weight Loss- welness tips

Sauce, butter, margarine and cream: to buy light?

March 16, 2009 on 8:40 am | In healthy nutrition tips |

Fat, they are in the form of butter, margarine, cream or sauce, are the first foods to limit when a regime or that it simply wants control weight. The temptation is strong to resolve the problem by buying their light or lite version. Is this a true or false good idea?

True light butter or butter?

Do not buy butter at 25% fat (MG). This version ‘ultra light’ is more of the specialty as dairy butter. It has little taste and are very soft, there is a great temptation to abuse it.

If you can not really control your amount of butter, use butter at 40% of MG. Note that this simplified version is made possible by adding water.

Ideally, you have to learn to cook without fat (steam, grill, work …). Then, for fun, he is permitted to add a knob of butter (or light) on her vegetables just before serving.

It is advised to forget the butter to make your sauces. Use funds sauce, mustard, the vinegar and other condiments.

What margarine choose?

Attention to names and other claims. For example, a margarine that says’ lowers cholesterol ‘is not necessarily reduced. To you therefore to check its actual fat.

Prefer margarine to 50% of MG rather than 60% of MG. But do not go below 50% of MG, because it will take over the cooking and tend to discharge water.

Choose margarines with omega-3 (or rapeseed oil), beneficial to prevent cardiovascular disease. However, check the balance between omega-3 and omega-6, which should be less than 5.

Also check that it does little or no saturated fatty acids.

Finally, remember that margarine is just as much calories as butter. Quantities, although it is a lean margarine, therefore have to monitor closely.