DEEPA SARKAR
When cooking, we often use oils like olive, mustard, groundnut, coconut, or fish oil. While some oils are healthy, it's better to use them sparingly. Cooking with less or no oil can bring many health advantages.
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Oil is dense in calories, so using less helps make meals lower in total calories. This is especially good for people trying to control their weight or lower calorie intake for health purposes.
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Choosing cooking methods that need less oil helps reduce the intake of harmful fats, supporting a heart-healthy diet.
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Some oils, high in omega-6 fatty acids, can lead to insulin resistance. Cooking with less oil can help maintain more stable blood sugar levels.
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Using less oil in cooking can prevent digestive problems like indigestion and bloating.
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Excessive oil and overcooking can cause nutrient loss. Cooking with less oil ensures valuable vitamins and minerals retention, maximizing the nutritional benefits of your meals.
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