Bring to an end with the cholesterol and the kilos in excess without cure (Section I)
Fish: Fish is disregarded. Is this the practice Judeo-Christian which makes that one partake of fish that Friday? Is this a question of sometimes odor or chilliness slandered? Is this the worth?
It is undoubtedly the combination of these factors, elements which explains this paucity of passion for the fishery products. And yet, the fish has in one'possession an exceptional food value, being as rich in proteins as the meat but containing only fats of excellent quality. If the thin fishes are of course very reliable for your treatment, it is all analogous for fatty fishes however much more caloric.
Besides that we know for a long time that the Eskimos, large-scale consumers of fish fats (representing most logically of their food), presents very a little bit cardiovascular illnesses!
Is this paradoxical? Of course not! It is important to remember you the protectively leading part of highly unsaturated fats. It is the 4matter of fish fat. It is high time to give again with the fishery goods their letters of nobility.
We highly advise you to have three times per week at least of them. And much more if you like!
Obviously, a certain gourmets will claim that it is the sauce which causes 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 suffer from this lipid excesses. They are on the other hand altogether recommended for a diet.
Here is a list indicating to you the goods of the sea richest in cholesterol (cholesterol degree 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 material: They are the muscles of the animals which one eat. One distinguishes the white meats (fowl, calf, pig) and the red meats (sheep, ox). The quantity| of fat embraced in the meat depends on the genre. The white meats are slight and the red meats are fatty. An exception relates to the pig, white meat considered fatty, but whose mode of breeding is useful. If the animal is nourished with corn, the fat substance will be of better quality. Certain meat fats can be eliminated easily after cooking. To smooth away the fat on the surface, it is enough to take off the skin.
If the meat comprises piece of bacon, they must also eliminate the flux of fat distributed in and around the piece.
conversely, the fat of a spotted meat cannot be removed. Therefore, you cannot eat any.
Among the red meats, the sheep is fattiest.
This table announces the percentage of fat and cholesterol of the principal meats (in order: Meat, Fats in % and cholesterol in mg/100g): Horse: 2 and 0, Poultry: 10 and 90, veal: 10 and 65, Ox: 20 and 100, Lamb: 25 and 70, Pork: 25 to 30 and 90.
The horse, value of excellence: Whereas in the Fifties and in France or Belgium (where I live), the meat of horse was consumable, with pleasure proposed to the children, we at present observe almost the vanishing of the horse meat butcher's. It is time to give again with the horse meat the place which deserves to him, that is to say that of a food of excellent value, very rich in carbohydrates, almost deprived of fat, accordingly altogether recommended formerly of a diet against the cholesterol.
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By Patrick Beaufay, an excess of fat consumption will lead to a disgracieuse catch of weight. You can reduce your bad cholesterol and tryglycerides with the burn the fat and feed the muscle program. Therefore on my blog just click on the burn the fat banner: burn fat fast
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