Weight Loss Tip: no.959

Don’t use gluten-based flour to deep-fry food.

Care to guess why?

Yup, you shouldn’t use all-purpose flour and other flours that contain gluten to coat food before deep-frying because those flours cause the absorption of a lot of oil that increases the calorie load of a dish. So instead, use gluten-free flour like cornmeal or rice flour to deep-fry food because not as much oil gets absorbed with them, especially when a leavening agent like baking soda is added to the batter. Even better, choose an alternative cooking method to deep-frying, such as using an air fryer or traditional convection oven to bake at a very high temperature. Both of these methods can make food crispy with little or no oil.

Weight Loss Tip
no.959

Glossary: food

Author
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Monster Longe

Monster Longe is a personal trainer and online coach in San Diego. He's helped hundreds of people lose weight, build muscle, and become more attractive to their loved one so they don't have as strong of a desire to cheat on them anymore. When not working with clients or making content that's easy to read, understand, and apply to everyday life, he enjoys making fun of Drake and people who like the guy.

Weight Loss Tip: no.959

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