The Alps are part of the Alpine mountain system of western and central Europe, extending into southeastern France, most of Switzerland and Austria, Liechtenstein, northern Italy, northwestern Yugoslavia, and southern Germany. Switzerland, Liechtenstein, and Austria are considered the so-called true Alpine countries. In these countries, the tourist industry is very important; visitors come from all over the world for the spectacular scenery, hiking, skiing and mountain climbing. Other important economic activities include dairy farming and forestry. The lower slopes of the mountains are covered with deciduous forests, especially beech and oak, and higher up, coniferous forests. Above the timerline are the Alpine meadows, used in summer for grazing, and finally the snow line. The climate of the Alpine region varies, but in general summers are warm and winters cool, becoming colder at higher altitudes.
Vegetable Oils
One practical way to eat a healthier diet is to avoid animal fats such as butter and lard while cooking, therby cutting the cholesterol in your food. Most vegetables oils (with the exception of palm oil, coconut oil, and hydrogenated oils like vegetable shortening) are unsaturated and cholesterol-free. Still, vegetable oils are 100 percent fat and even they should be used sparingly. Here are some techiques for leaner cooking:
What's Light? Don't be misled by vegetable oils labeled "light." The word "light" is meant to give you the impression that the oil contains fewer calories than other brands, but it doesn't. Use so-called light oils as sparingly as any other.
Use less. If the recipe calls for sauteing an onion in three tablespoons of oil, try using two or one. It helps to use a non-stick pan, and to stir quickly and frequently. Or, instead of sauteing in oil, soften onions and garlic in simmering tomato juice, chicken or vegetable broth poured to a depth of less than half an inch. Proceed with recipe as if the vegetables had been sauteed.
Find substitutes. Thicken sauces by adding cornstarch to the base liquid, instead of butter and flour. Replace heavy cream in recipes with skim or low fat milk. When a recipe calls for sour cream, substitute plain low-fat yogurt for all or part of it. Dilute mayonnaise by blending with plain, low-fat yogurt or pureed tofu.
Cooking without oil. Grilling, steaming, and poaching are three creative cooking methods which require no added fat and can be used to cook virtually anything from beef to vegetables.
I do not consider basic nutritional principles as a kind of religion. I do believe, however, that an awareness of them can help us avoid the ill effects of dietary deficiencies and excesses, can be ecologically beneficial and can save us money.
