Sep 1-7 is National Nutrition Week “To eat is a necessity, but
to eat intelligently is an art.” There is no one right way to
cook a particular food. However, certain techniques can help you
achieve a desired result such as minimizing nutrient loss or
enhancing flavour without adding a lot of fat 1. Keep fats to a
minimum. Baking is a great low fat cooking method. Baking on a
rack or draining the fat after baking helps make meat, poultry,
and fish even lower in fat. Steam cooking is another non-fat
method. It also minimizes nutrient loss. For example, steamed
vegetables generally retain more vitamin C than boiled
vegetables. If you need to use oil, try cooking sprays or apply
oil with a pastry brush. Cook in liquids (such as stock, lemon
juice, fruit juice, vinegar or water) instead of oil. When a
recipe calls for cream as a thickener, use low fat substitutes
like yogurt, soymilk, or corn-starch instead. Use non-stick
cookware. 2. Retain the nutrients Blanch vegetables rather than
peel them, as many nutrients