The popcorn found in most cinemas is made up of unhealthy oils, artificial butter, food coloring and tons of salt. In fact, a study by the Center for Science in Public Interest found that some medium-sized popcorn cubes contain up to 1,200 calories and 60 grams of saturated fat. Wow!! Microwave bags are not much better; they also often contain unhealthy oils, artificial flavors and colors and preservatives.
Snack boxes and other ways to teach children to eat in moderation.
The varieties of stove popcorn and air sauces can be a bad snack, if cooked in the right oil, mixed with the right ingredients and tasted in the right proportions. Popcorn grains are whole grains with intact germ and bran, where most of the nutrients are found. These beans are high in fiber, low in calories and high in antioxidants.
They also contain water. When the beans are heated, the water molecules vibrate until the pressure causes the shell to explode. Fresh beans contain more water and burst faster and often into large pieces. Then throw the popcorn in the back of your closet.
When you jump on the stove, don’t worry about using oil. If you choose wisely, like coconut, avocado, olive or grape seed, this oil can provide healthy fats that are useful for energy, brain and hormonal health. The oil also adds flavor and prevents the beans from burning when they explode. But avoid corn, soy and sunflower oils, which are often highly processed and contain more of the less healthy omega-6 fatty acids.
Start with a heavy-bottomed pan, light enough to lift and shake, but deep enough for the popcorn to move. Heat the oil over medium heat so that it does not burn; If you see smoke coming out of the oil, it means that the oil is burning and the smoke will make the popcorn taste burn.
Add two popcorn grains to the hot oil; After they appear, you know that the oil is at the right temperature. Add the rest of the popcorn and cover. After a minute, shake the pan and tilt the lid slightly to let a little steam escape. Leaving the steam in the pan can make the popcorn soak. Stir constantly so that the unused grains reach the hot oil and the traps reach the top. Continuously pour the top layer of popcorn into a bowl when you’re done, giving more space for unused grains for work.
A $ 20 popper can make hundreds of healthy snacks. The key to the tasty air popcorn (and stove) is salt and flavor when the corn comes out of the machine to ensure a well-seasoned and uniform snack. While the popcorn is hot, use a mist sprayer to evenly sprinkle the beans with the oil or toss them with melted coconut oil, melted butter or flaxseed oil. room temperature. Then, while the popcorn is still sticky and steamy, sprinkle it with your favorite ingredients.
- Cinnamon, allspice, nutmeg and sea salt.
- Olive oil and black pepper.
- Dry dill, powdered onion, grated lemon zest and salt.
- Dried cherries, raw cocoa beans, unsweetened coconut, almonds and sea salt.
- Roasted sesame oil and disintegrated nori
Balsamic vinegar and sea salt.
- Coconut oil, cayenne pepper, paprika and raw cocoa powder.
- Pasture butter and truffle salt
- Honey, chopped red pepper flakes and slices of roasted almonds
- Ghee, toasted mustard seeds and chili powder
- Chopped pickles
For a healthy corn kettle
Popcorn with coconut oil, mix with a combination of coconut oil and flaxseed oil, sprinkle with a mixture of ¼ cup coconut sugar and two teaspoons of sea salt.
For a healthier popcorn
Mix the popcorn with flaxseed oil or melted butter, a few tablespoons of nutritional yeast or brewer’s yeast (more for a more extravagant flavor) and sea salt. a wooden spoon or spatula.
It can be easy to overeat any of these tasty, healthy mixes. Remember that one serving is equal to two tablespoons of unprocessed cereal or four to five cups of popcorn.
If you want to buy popcorn at the store, choose these healthier brands:
- Bowl of Buddha of the lesser evil
- Boom Chicka Pop
- life intentions