This article will expose about anti candida cooking and the best way to fry I have found. Frying with oils turns fats into the wrong sort of fats. Olive oil is slightly less harmful in this way than other fats, but it's still not right when used in frying. The best thing to use when frying is butter as it does not then change into a substance that harms the body. I have never found that using butter has ever been detrimental to my health and there is substantial medical evidence to back up the fact that butter is far better for health than so-called health giving low fat spreads on the market. Medical evidence is not sponsored by the Butter Market Board or butter manufacturers either! However, frying often is definitely not recommended, as far as I know.
What I do is a lot of stir fries in a wok, the special deep pan for stir fries. But, instead of using fats of any kind, I put a little boiling water at the bottom of the pan and add onion rings. Water is the traditional way stir fries were always made in the Far East. Fats for stir frying were only introduced after the people emigrated. I then make the stir fry, but at the end, after I have turned cooking ring off completely, I add a little olive oil or any other oils I want to plus some sheep's milk yoghurt which I find adds flavor as well.
Frying Pan
I then serve it with scrambled eggs, I use butter and again at the end after turning off the ring I add oil and yoghurt. Oil drizzled on any food, hot or cold, vegetables, porridge, oatmeal, etc gives a feeling of fullness and satisfaction after meals and gives the body essential fatty acids (EFA). However, oils change into fats that your body definitely doesn't want to have when used for frying.
So, maybe you can have your onions occasionally and eat them. But, it's best to do it with butter, despite butter is a dairy! Roasting the onions in the oven without adding any fat might be a good idea, too. Put the onions whole and roast them in a hot oven without adding anything. I do a lot of grilled vegetables this way without adding any fat. Aubergines cut in slices of about 1 cm are my favorites at the moment. First, get them pressed between 2 plates and kitchen tissue for about 30 minutes (you can add some weight on the top plate with something heavy) in order to get rid of the bitterness of the juice and then grill them in the grill until they are tender.
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