Evitez les huiles de maïs, de tournesol, de soja, de carthame, de - TopicsExpress

Evitez les huiles de maïs, de tournesol, de soja, de carthame, de germe de blé et de pépin de raisin Riches en oméga-6 inflammatoires, ces huiles sont de pauvre qualité nutritionnelle. Préférez lhuile dolive, lhuile de colza, lhuile de noix, et explorez toutes les sortes de vinaigre pour varier les goûts de vos vinaigrettes. Pour la cuisson, utilisez du saindoux ou, mieux, de lhuile de coco vierge ou de palmiste, qui supportent mieux la cuisson grâce à leur haute teneur en acides gras saturés. Vous pouvez aussi assaisonner avec les huiles de lin ou de cameline, riches en oméga-3, à condition de ne jamais les faire chauffer car la chaleur oxyde ces graisses et les rend toxiques.

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