Finish with your cholesterol and your kilos |
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Fish: Fish is neglected. Is this the practice Judeo-Christian which makes that one eat up fish that Friday? Is this a trouble of sometimes smell or freshness slandered? Is this the price? It is undoubtedly the meeting of these circumstances which explains this paucity of passion for the fishery merchandise. And yet, the fish owns 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 treatment, it is all similar their letters of nobility. We very advise you to eat three times per week at least of them. And much more if you love it! Of course, one gourmets will claim that it is the sauce which makes eating fish!. It is undoubtedly exact. But there are well several thin sauce receipts being able to accompany fish. Sea food: Watch out, if all the fish are your companions, it is not of same for a certain sea foods exceptionally 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 advised for a diet. Here is a list showing to you the goods 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 muscular system of the beast which one eat up. One distinguishes the white meats (poultry, calf, pig) and the red meats (sheep, beef). The amount| of fat included in the meat depends on the species. 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 growing up is significant. If the animal is fattened with corn, the fat substance will be of better quality. Certain meat fats can be eliminated easily after cooking. To remove the fat on the surface, it is enough to take off the skin. If the meat comprises piece of bacon, people 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. Amongst the red meats, the sheep is fattiest. This index notifies the percentage of fat and cholesterol of the foremost (in order to: Meat, Fats in % and cholesterol in mg/100g): Horse: 2 and 0, Poultry: 10 and 90, Calf: 10 and 65, Bullock: 20 and 100, Sheep: 25 and 70, Pork: 25 until 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, with pleasure give to the children, we now notice almost the vanishing of the horse meat butcher's. It is time to give again with the horse meat the place which is due to him, that is to say that of a food of excellent value, very rich in carbohydrates, almost taken away of fat, then entirely advised at the time of a diet against the cholesterol.
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