Oli de coco, un greix saludable que accelera el metabolisme. La xef Mireia Anglada t’explica com utilitzar-lo en calent i en fred perquè mantingui totes les propietats nutricionals.
L’oli de coco és un aliment apte per a dietes crues (raw food) perquè s’elabora a una temperatura inferior a 40 °C. Les dues terceres parts del seu greix saturat estan compostes per àcids grassos de cadena mitjana que es cremen com a energia de manera immediata i no s’emmagatzemen com a greix corporal. Alhora, equilibra el colesterol, protegeix el cor i té capacitats antimicrobianes i antivirals.
Oli de coco – Tècniques de cuina
En calent
Afegeix-lo a la paella i utilitza’l per cuinar. És molt important que no arribi a fumejar.
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