Well prepared and accompanied, the fries could surprise and find their place in a balanced diet, according to this expert.
Universally appreciated dish, the fries nevertheless drag a unflattering reputationoften associated with obesity or Various metabolic disorders.
This contrast between pleasure and guilt has long nourished the debate around their Place in food. But a recent opinion of the nutritionist Luis Alberto Zamora, published in Top healthcome qualify this painting too simplistic.
Intervening in the Spanish showAnd now Sonsoleshe recalls that theImpact of health fries « depends The way they are cooked. This completely changes the nutritional profile ».
A way of recalling that it is not so much the food itself that poses a problem as the way to prepare itthe cooking which can radically modify its Effects on the body.
Cooking potatoes, a determining element
Luis Alberto Zamora highlights a striking contrast: 100 grams of fried potatoes display More than 520 calorieswhile the same quantity cooked in water has only 73.
This difference is explained by the oil absorbed during fryingwhich deeply modifies the nutritional value of the tuber and promotes Glucose rapid peaks in the blood. In other words, the way of preparing potatoes can transform a simple food into a real calorie bomb.
For the nutritionist, there are however alternatives that preserve their qualities more. For example, he recommends cooking them and letting them cool in order to resistant starch.
This process, he explains, ” changes the structure of the food: the passage of blood sugar is slowed down and we avoid the Increase in blood sugar ».
Important precision when you know that it is not not just fatbut especially the carbohydrates of the fries which participate in the elevation of blood sugar.
Better support your fries on the plate to limit the risks
According to Luis Alberto Zamora, everything is also a question d’associations. Served alongside vegetables, legumes, chicken or even accompanied by olive oil or avocado, fries see their impact on blood sugar considerably reduced thanks to fibersquality proteins and fats that slow the absorption of sugars.
In the long term, these combinations even contribute to limiting the risk of developing a Type 2 diabetes. The nutritionist also emphasizes that a few simple gestures, such as adding vinegar or a lemon net, also help moderate the glycemic response.
Thus, the problem does not only come from the potato, but from the way she is cooked and integrated into the meal. Prepared and intelligently accompanied, fries can be used at the table without necessarily becoming a burden for health.
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