Cooking without oil may be a new practice for many of us.
Who hasn’t been taught to add a splash of it to the pan before turning on the stove? And what about adding a spoonful to boiling water when making pasta? Indeed, whether it’s olive, vegetable, or any other type of oil, it just seems to be in every recipe in the book.
Since all oils are high in fat (one gram of fat has nine calories), they can be a problem for those trying to lose weight and maintain their overall health. Research also shows oil poses a significant risk to those with diabetes, as it interferes with insulin’s ability to move glucose into the cells.
So, how can you cook without it? “The Weight Loss Champion” Chuck Carroll welcomes plant-based chef Dreena Burton to the show for a lesson. Dreena has collaborated with Neal Barnard, M.D., on a number of projects, including his Cookbook for Reversing Diabetes.
Plus, in honor of Breast Cancer Awareness Month, Chuck revisits an interview with Barnard Medical Center dietitian Lee Crosby, R.D., L.D., from an episode titled The Meat-Cancer Connection.
For Lee Crosby, R.D., L.D., the connection between meat and cancer hits close to home. The Barnard Medical Center dietitian shares her own story of finding a lump in her breast at a young age and turning to a plant-based diet as a result. Following the dietary changes, the mass showed no signs of growth. As time passed, she reverted back to the standard American diet only to have the lump quickly grow. The mass was then removed, and now she’s 100 percent devoted to a plant-based diet. The lump has not returned.
Lee will also share her delicious top five healthy meat substitutes.
In This Episode
- How to sauté without oil
- How to bake without oil
- How to roast without oil
- Tips to avoid burning food
- Making gourmet oil-free popcorn
- Oil-free snack ideas
- Tips for parents to limit oil in children’s diets
- Lee’s top five healthy meat alternatives