Finish With The Cholesterol And The Pounds In Surplus Without Medicine (section 2)

Fish: Fish is neglected. Is this the practice Judeo-Christian which makes that one consumed fish that Friday? Is this a problem of sometimes odor or freshness slandered? Is this the value?

It is undoubtedly the meeting of these factors, elements which demystifies this lack of passion for the fishery products. And yet, the fish possesses an incomparable nutrition value, being as rich in proteins as the meat but containing only fats of first-rate quality.
If the thin fishes are of course very good for your cure, it is completely comparable their letters of nobility.

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

Of course, a certain gourmets will claim that it is the sauce which causes eat fish!. It is undoubtedly exact. But there are well a few 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 avert if you have a tough time with this lipid excesses. They are conversely completely recommended for a diet.

Here is a list showing to you the goods of the sea richest in cholesterol (cholesterol percentage for 100 grams of pulp): fish eggs: 300mg, oysters: 110 till 330 mg depending (in accordance with 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 consumes. One spot the white meats (poultry, calf, pig) and the red meats (sheep, beef).
The quantity| of fat comprised in the meat depends on the kind. 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 content 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 includes slices of bacon, you must also take away 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 consume any.

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

This index announces the percentage of fat and cholesterol of the main (so as to: Meat, Fats in % and cholesterol in mg/100g): Horse: 2 and 0, Fowl: 10 and 90, veal: 10 and 65, Bullock: 20 and 100, Lamb: 25 and 70, Pork: 25 till 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, willingly proposed to the children, we nowadays perceive almost the vanishing of the horse meat slaughterers.
It is time to give again with the horse meat the place which returns to him, that means that of a food of excellent value, very rich in carbohydrates, almost robbed of fat, accordingly completely recommended at the time of a diet against the cholesterol.

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