How to reduce oil when making salad?

(1) Use oil-free or low-calorie sauce: You can use some of the fat absorption inhibition of salad dressing.

(2) cut into chunks ingredients as possible: If slicing process, it will also increase the surface area of food, increase oil consumption.

(3) fully washed lettuce: The spices can reduce fat absorption, make the salad taste cool light.

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Patients with diabetes need to control the total amount of edible oil

Does not exceed 3 tablespoons per day. Total control is more important than species, but either oil, into the body have increased energy load. Each gram of fat vivo oxidation produces 9 kcal heat twice the weight of the protein and carbohydrate and other heat production. Therefore, cooking oil per person per day should be controlled at 15 to 30 grams (no more than 3 tablespoons).

Not only to control the volume, but also taking into account the various types of fatty acid intake. Should avoid or limit fat, whole foods, palm oil, coconut oil and fried foods; food cholesterol intake should be less than 300 mg / day.

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Cold Pressing and Hot Pressing

Bacially, there are two methods in oil extracting, cold pressing and hot pressing. How do they work in the process of oil extracting?

The cold pressing do not need to heat oil bearing materials, low oil yield, light-colored crude oil, less impurity, retain the more nutrition of oil. Cold pressing is a kind of method which suit for that some not proper heating small breed oil seeds and health care oil.

The hot pressing need to heat oil bearing seeds (steaming and frying), high yield, which is the common method.

A feature of hot pressing is high oil yield, but the oil is less bright than the oil through cold pressing. The oil raw material through cold press which was pressed directly not use frying, the oil temperature is also very high when pressing, the same as hot pressing. Because the oil material was pressed directly, the oil was very clear.

Palm Oil Introduction

Palm oil is also known as saturated oil, because it contains 50% saturated fat. Pam oil consists of saturated fat, monounsaturated fat and polyunsaturated fat through blending. Human body owns high digestion and absorption of palm oil with high ratio of exceeding 97%. Different from other kinds of vegetable oils, palm oil itself does not contain cholesterol.

Palm oil is an important ingredient in fat, moderate property is a good material for the manufacture of food. It has the nature of high solid content, allowing food to avoid hydrogenation of glycerol and maintain stable and effective resistance to oxidation. It is also suitable for hot climates become good sauce pastry and bakery products. Palm oil is deeply popular in food industry.

Palm oil is rich in natural vitamin E and tocotrienols (600-1000mg/kg), carotenoids (500-700mg/kg) and linoleic acid (10%) is very beneficial to human health. Some researchers have studied separately for different races (Europe, America, Asia), the results showed that palm oil is an edible vegetable oil in full compliance with health needs.