Cooking usually involves edible oil, and there are many types, such as corn oil, soybean oil, rapeseed oil, olive oil, and so on. However, we can use healthier cooking methods to reduce oil and calorie intake.
Instead of stir‑frying, we can choose steaming, stewing, braising, poaching, quick‑cooking, or tossing with sauce — all are low‑oil and healthy.
Take steaming as an example. Compared with frying, deep‑frying, and stir‑frying at temperatures up to 300°C, steaming uses temperatures no higher than 100°C. This results in less nutrient loss and less oil.Steamed dishes, with their original flavor, not only use less oil but also reduce our reliance on various seasonings. In addition, steamed food is soft and easy to digest, making it especially suitable for elderly patients with diabetes.
Tossed dishes cause very little nutrient loss and require little oil. Seasonings can be adjusted to personal taste, cooking time is shorter, and they are very convenient.
You can also buy ready‑to‑eat foods that are suitable and friendly for people with diabetes. Such products are widely available in supermarkets.You can also prepare platters using suitable snacks or ingredients. These methods are simple and easy to follow.