Put an end to the cholesterol and the pounds in excess without medicament (Unit II)


by Patrick Beaufay - Date: 2007-10-08 - Word Count: 640 Share This!

Fish: Fish is ignored. Is this the practise Judeo-Christian which makes that one eat up fish that Friday? Is this a problem of sometimes smell or chilliness slandered? Is this the price?

It is undoubtedly the combination of these factors, elements which demystifies this lack of passion for the fishery goods. And yet, the fish owns an extraordinary nutrition virtue, being as rich in proteins as the meat but containing only fats of first-class quality.
If the thin fishes are of course very reliable for your diet, it is all analogous for fatty fishes however increasingly caloric.

Besides that we realize a long time that the Inuits, massive consumers of fish fats (representing most obviously of their nutrition), presents very a little bit of cardiovascular illnesses!

Is this paradoxical? certainly not! It is relevant to remind you the protectively role of highly unsaturated fats. It is the 4matter of fish fat. It is high time to give away with the fishing merchandise their letters of nobility.

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

Logically, a certain gourmets will claim that it is the sauce which makes eat fish!. It is undoubtedly exact. But there are well some light 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 greatly rich in cholesterol, and thus to prevent if you have a tough time with this lipid excesses. They are bit then again altogether adviced for a diet.

Here is a list pointing towards 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 (in conformance with 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 perceive the white meats (fowl, veal, pig) and the red meats (lamb, bullock).
The quantity| of fat contained in the meat depends on the sort. 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 significant. If the beast is nourished with corn, the fat material 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 holds piece of bacon, you must also exclude 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 up any.

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

This list notifies the proportion of fat and cholesterol of the first (in order: Meat, Fats in % and cholesterol in mg/100g): Horse: 2 and 0, Fowl: 10 and 90, Calf: 10 and 65, Bullock: 20 and 100, Sheep: 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 these days observe all but the vanishing of the horse meat slaughterers.
It is time to give again with the equine meat the place which returns to him, that is to say that of a food of excellent value, very rich in proteins, almost taken away of fat, then altogether adviced formerly of a diet against the cholesterol.

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Related Tags: cholesterol, cholesterol diet, lower cholesterol, high cholesterol, low cholesterol diet, cholesterol levels, lower, triglycerides, normal cholesterol

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