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Article Summary

Broiling/Roasting

by Pierre S. Aoukar, MD and Hratch L. Karamanoukian, MD
Posted: March 1

Summary:
This is another easy one. Deep-frying foods is never, ever necessary. Once in a while, a very long while, you may crave a French fry and that is fine, but once you learn to broil or roast your foods, you will find it a superior alternative to frying. Would you rather immerse your foods in fat or just coat them? The next time you crave French fries, cut up your potatoes and instead of turning on your deep-fryer, turn up your oven. Lightly coat your seasoned potatoes in extra-virgin olive oil, spread on a sheet pan lined with foil and bake them until they are golden brown. You can do the same with carrots, turnips, winter squash, onion, eggplant, fish and even chicken, if you must have it. You can roast anything you want to deep-fry without sacrificing flavor or texture and for a fraction of the fat and calories. You will find that fat is the single most important dietary factor in preventing and stopping heart disease.

Reference:
Broiling/Roasting, Excerpt from the book: Everything Good For The Heart: The A to Z Guide, Aoukar PS and Karamanoukian HL. Magalhaes Scientific Press

Date of Article Publication:

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