2 สูตรโยเกิร์ต กินแล้วล้างไส้ หน้าท้องแบนราบ(Weight Lose)
Most cooking oilsare better than solid fats -- like chubby butter and lard -- because they're lower in artery-jamming saturated fats and brimming with antioxidants, says Susan E. Zipin, R.D., a clinical dietitian at the Palo Alto Medical Foundation. That said, you have to choose the right oil for the job.
Besides the health perks, two big factors come into play: flavor and smoke point. If you have any doubts that oil affects taste, try baking cupcakes with extra-virgin olive. And the smoke point -- the temp at which oil burns and then sets off your fire alarm -- is crucial. The higher the smoke point (which ranges from 225°F for flaxseed to 490°F for rice bran), the more heat it can take. Stick this cheat sheet to your fridge and you'll pick the optimal oil every time.
Food/Technique: Dipping bread; Coating pasta
Best Oil:Extra Virgin Olive Oil
Why?:"Extra-virgin" means olives have gone through the press only once (versus at least twice for the regular kind), so the oil retains more of the fruit's deep, earthy taste -- ideal for bread and pasta.
Health Benefits:Minimal processing may allow more of the olive's antioxidants -- including heart-protecting polyphenols -- to make it to your table.
Food/Technique: Salad dressing
Best Oil:Flaxseed Oil
Why?:Mild, nutty flaxseed oil enhances but doesn't bulldoze fresh vegetables and greens.
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