How to make French fries healthy and light

So potatoes are healthy we will prepare them at home and combine them with healthy, such as vegetables and protein foods. We will avoid eating them with flour to not hinder the digestion

Who don't like French fries? And yet, according to how they have been cooked can be very harmful to our health. Unfortunately they are usually prepared with poor quality oils that have been used and reused many times, and always at high temperatures.

However does not have why to renounce them. In this article you will learn how can prepare them at home in three different ways to be a healthier recipe to eat from time to time, as well as the harmful effects that these potatoes when not be cooked in a healthy way.

French fries that we sell

To make healthier potato chips the first step is to ourselves, prepare them at home since it is the only way to ensure their quality. This will allow us to eat them regularly accompanying other dishes, while if we eat them out we should try to avoid them as soon as possible.
Potato chips that serve anywhere are harmful for the following reasons:

• They are made with poor quality oils (called from transgenic soya, edible oils and other oils of vegetable origin) that transform into trans fats to be cooked at high temperatures, so that cause toxicity to our body. In addition, they tend to be used many times.
• They have a very high fat, because they are fried in plenty of oil
• The potato is actually a mixture of mashed potatoes with other unhealthy ingredients
• They contain much refined salt

All these features contribute to worsen our health:

• Increasing levels of cholesterol and triglycerides
• They contribute to overweight and cellulite
• They overload the liver and kidneys
• They worsen high blood pressure and fluid retention
• They cause heartburn, which is the origin of diseases

Basic steps of some good French fries

To develop a healthy and delicious French fries should always follow these initial steps:

• Get quality potatoes, preferably to be ecological, not have outbreaks.
• Use first cold press olive oil
• Season with fine without abusing sea salt
• Use teflon-free containers, such as ceramics, glass, stainless steel, cast iron, etc.

1. potato chips less acidic

A culinary gimmick that comes to us from the East, to remove much of acidity that procure food to fried, is Add to oil, while fried potatoes, a couple of plums umeboshi, which are a unique medicinal food with many properties. These prunes absorb part of the toxicity without altering the taste. We have to not eat the plums that have been fried, although Yes we eat one meal, to counteract the harmful effects.

2. fried but baked potatoes

Cut the potatoes into strips, in the same way as when we fry them, and put them on a baking tray. Before baking make sure you paint them well with olive oil so good crispy. In this way we will get some baked potatoes that will be almost identical to the chips, but with much less oil.

3. cooked and fried potatoes

Another way that potatoes do not absorb so much oil is to boil them first 10 minutes, already cut into strips, so they lose the hardness. Then let them drain well so do not skip the oil and fry them until they acquire the usual consistency.

Nutritional suggestions

The potato is a starch, by what we recommend, for a better digestion, always combine it with some vegetable (vegetable, salad, fruit) and some protein (meat, fish, egg, vegetable). In addition, if we make this combination, the effects of its consumption will be much more beneficial for our body. On the other hand, we do not recommend combining them with other starches or flours, such as sandwiches, pizza, pasta, since that would make difficult digestion, would overload our body and help create our unwanted fat deposits.

Have you tried the fried Apple?

Finally, you make another suggestion still more healthy that will amaze the whole family. For them you have to cut apples into strips, as if they were potatoes, and fry them in the same way, also adding the salt. Its sweet flavor and its refreshing texture make this recipe in an original aperitif.

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