Fish: Fish is disregarded. Is this the practice Judeo-Christian which makes that one eat fish that Friday? Is this a trouble of sometimes smell or chilliness slandered? Is this the price?
It is undoubtedly the meeting of these factors, elements which demystifies this paucity of passion for the fishery merchandise. And yet, the fish has in one'possession an exceptional nutrition virtue, being as rich in proteins as the meat but containing only fats of eminent quality.
If the thin fishes are of course very reliable for your treatment, it is all the same their letters of nobility.
We greatly advise you to eat three times per week at the least of them. And much more if you like!
Naturally, a gourmets will postulate that it is the sauce which makes eating fish!. It is undoubtedly exact. But there are well a few light sauce receipts being able to accompany fish.
Sea food: Watch out, if all the fish are your companions, it is not of same for one 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 altogether recommended for a diet.
Here is a list showing to you the products of the sea richest in cholesterol (cholesterol percentage for 100 grams of flesh): 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 muscles of the animals which one eat. One spot the white meats (fowl, veal, pig) and the red meats (lamb, ox).
The quantity| of fat embraced in the meat depends on the species. The white meats are lean and the red meats are fatty.
An exception relates to the pig, white meat considered fatty, but whose mode of growing up is significant. If the beast is nourished with corn, the fat substance will be of better quality.
Certain meat fats can be eliminated easily after cooking. To eliminate the fat the fat on the surface, it is enough to withdraw off the skin.
If the meat holds piece of bacon, one must also exclude the stream of fat distributed in and around the piece.
On the other hand, the fat of a spotted meat cannot be removed. Therefore, you cannot eat up any.
In the midst of the red meats, the lamb is fattiest.
This table gives notice the percentage of fat and cholesterol of the first (in order to: Meat, Fats in % and cholesterol in mg/100g): Horse: 2 and 0, Fowl: 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 proposed to the children, we currently note virtually the disappearance of the horse meat slaughterers.
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 proteins, almost taken away of fat, thus altogether recommended at the time of a diet against the cholesterol.
About the Author: 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).The burn the fat and feed the muscle program fights as well against the cholesterol: burn fat fast