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End with your cholesterol and your kilos in surplus without cure (Unit II)

Posted By: Patou | Posted On: 2007-10-03 | Article ID: 30074

Fish: Fish is neglected. Is this the customs and traditions Judeo-Christian which makes that one eat fish that Friday? Is this a question of sometimes smell or chilliness slandered? Is this the price?

It is undoubtedly the meeting of these circumstances which explicates this lack of passion for the fishery goods. And yet, the fish owns an extraordinary nutrition value, being as rich in proteins as the meat but containing only fats of eminent quality.
If the thin fishes are of course very good for your diet, it is completely analogous for fatty fishes however more caloric.

Besides that we realize for donkey's years that the Inuits, wide-ranging consumers of fish fats (representing most clearly of their nutrition), presents very a little cardiovascular sickness!

Is this contradictory? certainly not! It is useful to remember you the protective supporting part of highly unsaturated fats. It is the case of fish fat. It is high time to give away with the fishing products their letters of nobility.

We very advise you to have three times per week at the least of them. And much more if you like!

Logically, certain gourmets will allege that it is the sauce which makes eating fish!. It is undoubtedly exact. But there are well a couple of lean sauce recipes being able to accompany fish.

Sea food: Watch out, if all the fish are your friends, it is not of same for a certain sea foods extremely rich in cholesterol, and thus to prevent if you have a hard time with this lipid excesses. They are on the other hand fully advised for a diet.

Here is a list showing to you the products of the sea richest in cholesterol (cholesterol percentage for 100 grams of pulp): fish eggs: 300mg, oysters: 110 till 330 mg depending (according to the season), lobster: 200 mg, crabs: 150 mg, mussels: 150 mg, shrimps: 140 mg.

Meat and fat substance:
They are the musculature of the animals which one eat. One spot the white meats (fowl, calf, pig) and the red meats (sheep, ox).
The quantum| of fat embraced in the meat depends on the sort. The white meats are slim and the red meats are fatty.
An exception relates to the pig, white meat considered fatty, but whose mode of growing up is important. If the animal is feed with corn, the fat content will be of better quantum.
Certain meat fats can be eliminated easily after cooking. To smooth away the fat on the surface, it is enough to take off the pelt.

If the meat holds slices of bacon, you must also remove the stream of fat distributed in and around the piece.

But then again, the fat of a spotted meat cannot be removed. Therefore, you cannot eat any.

In the midst of the red meats, the sheep is fattiest.

This list notifies the content of fat and cholesterol of the principal meats (so that: Meat, Fats in % and cholesterol in mg/100g): Horse: 2 and 0, Poultry: 10 and 90, veal: 10 and 65, Beef: 20 and 100, Lamb: 25 and 70, Pork: 25 to 30 and 90.

The horse, price of excellence: Whereas in the Fifties and in France or Belgium (where I live), the meat of horse was of regular consumption, gladly give to the children, we now observe almost the disappearance of the horse meat butcher's.
It is time to give again with the equine meat the place which returns to him, namely that of a food of excellent value, very rich in carbohydrates, almost taken away of fat, therefore fully advised at the time of a diet against the cholesterol.

 

Article Source: http://www.articlecell.com

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About The Author
Patou
Patrick Beaufay provides on his blog good info about the cholesterol, triglycerides, LDL cholesterol, HDL cholesterol. For instance, how to calculate the bad cholesterol (LDL cholesterol): burn fat fast





 


 
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