It is undoubtedly the meeting of these factors, elements which explicates this lack of passion for the fishery products. And yet, the fish has in one'possession an extraordinary nutrition virtue, being as rich in proteins as the meat but containing only fats of excellent quality.

If the thin fishes are of course very good for your diet, it is entirely analogous for fatty fishes however increasingly caloric.

Besides that we know for donkey's years that the Inuits, large-scale consumers of fish fats (representing most naturally of their nutrition), presents very a bit of cardiovascular sickness!

Is this contradictory? certainly not! It is significant to remind you the protectively supporting part of highly unsaturated fats. It is the 4matter of fish fat. It is high time to give away with the fishery products their letters of nobility.

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

Logically, a gourmets will claim that it is the sauce which causes eat fish!. It is undoubtedly exact. But there are well some thin sauce recipes 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 greatly rich in cholesterol, and thus to head off if you have a hard time with this lipid excesses. They are on the other hand entirely recommended for a diet.

Here is a list showing to you the products of the sea richest in cholesterol (cholesterol content 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 muscles of the animals which one consumes. One distinguishes the white meats (poultry, veal, pig) and the red meats (sheep, bullock).

The amount| 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 relevant. 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 contains slices of bacon, people must also eliminate the stream of fat distributed in and around the piece.

conversely, the fat of a spotted meat cannot be removed. Therefore, you cannot eat any.

Amongst the red meats, the sheep is fattiest.

This index announces the proportion of fat and cholesterol of the principal meats (in order to: Meat, Fats in % and cholesterol in mg/100g): Horse: 2 and 0, Poultry: 10 and 90, veal: 10 and 65, Beef: 20 and 100, Sheep: 25 and 70, Pork: 25 until 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 fit for human consumption, gladly proposed to the children, we now observe virtually the vanishing of the horse meat slaughterers.

It is time to give again with the horse meat the place which is due to him, that means that of a food of excellent value, very rich in proteins, almost robbed of fat, then entirely recommended at the time of a diet against the cholesterol.