Get The Best Of Poultry And Dairy Products-Healthy Living Part 6
We have learnt about soup, meats and fish to eat on a low fat diet in the past a few parts of "healthy living". Today we are going to talk about how to get the best of poultry and dairy products.
Poultry is low fat, high in protein and is a useful source of B vitamins. Chicken and turkey are excellent sources of animal proteins for low-fat, low-cholesterol content, provided lean poultry is used. The dark meat of poultry is higher in fat content than white meat. Skin should be discarded. Giblets are very high in fat content.
If you like duck and goose, you should always drain off and remove the fat as they are extremely high in fat. Skinless duck and goose have similar calorific and fat content than the equivalent skinless chicken.
The fat from chicken and turkey is still best drained off and removed in the same manner as in the preparation and cooking of all meats, even though it is much less quantitatively than that in meat.
Eggs are an excellent source of protein. It is of high biological value as it contains all the essential amino acids needed by the human body. But egg yolk contains one of the most concentrated forms of fat available?namely cholesterol?and therefore should be avoided. Egg whites, which are proteins, may be eaten and used for cooking as much as desired.
Milk and dairy products are providers of?calcium, phosphorous, magnesium and protein which are all essential for healthy bone growth and development. One pint or more daily of non-fat or skim milk should be taken. Use fortified milk with added amounts of vitamin A and D, as now commonly in use. Buttermilk is also a refreshing source of milk with an exceedingly low-fat content.
Cheese protein is classified as a high quality protein as it provides good amounts of all the amino acids required by the body, from the diet, for correct function. But the majority of cheeses are very high in butterfat content and so cannot be used in the low-fat diet.
However, there are several important exceptions. First is cottage cheese made from dry curd and non-fat milk, as specified by federal law. Cottage cheese must contain a minimum amount of butterfat to meet legal requirements.
One of the most frequent pitfalls in the use of cottage cheese is the user's failure to notice that often she is using or buying creamed cottage cheese, which of course does contain fat. This creamed cottage cheese can be corrected by washing it out with cold water through a strainer.
There are assorted brands of cottage cheese such as "Slim Cheez" or Ricotta Cheese made from milk whey and a favourite of Italian cooks which taste like creamed cottage cheese can be used for low-fat menus. So can be cheese spreads or dips which made from non-fat or cottage cheeses. - 17268
Poultry is low fat, high in protein and is a useful source of B vitamins. Chicken and turkey are excellent sources of animal proteins for low-fat, low-cholesterol content, provided lean poultry is used. The dark meat of poultry is higher in fat content than white meat. Skin should be discarded. Giblets are very high in fat content.
If you like duck and goose, you should always drain off and remove the fat as they are extremely high in fat. Skinless duck and goose have similar calorific and fat content than the equivalent skinless chicken.
The fat from chicken and turkey is still best drained off and removed in the same manner as in the preparation and cooking of all meats, even though it is much less quantitatively than that in meat.
Eggs are an excellent source of protein. It is of high biological value as it contains all the essential amino acids needed by the human body. But egg yolk contains one of the most concentrated forms of fat available?namely cholesterol?and therefore should be avoided. Egg whites, which are proteins, may be eaten and used for cooking as much as desired.
Milk and dairy products are providers of?calcium, phosphorous, magnesium and protein which are all essential for healthy bone growth and development. One pint or more daily of non-fat or skim milk should be taken. Use fortified milk with added amounts of vitamin A and D, as now commonly in use. Buttermilk is also a refreshing source of milk with an exceedingly low-fat content.
Cheese protein is classified as a high quality protein as it provides good amounts of all the amino acids required by the body, from the diet, for correct function. But the majority of cheeses are very high in butterfat content and so cannot be used in the low-fat diet.
However, there are several important exceptions. First is cottage cheese made from dry curd and non-fat milk, as specified by federal law. Cottage cheese must contain a minimum amount of butterfat to meet legal requirements.
One of the most frequent pitfalls in the use of cottage cheese is the user's failure to notice that often she is using or buying creamed cottage cheese, which of course does contain fat. This creamed cottage cheese can be corrected by washing it out with cold water through a strainer.
There are assorted brands of cottage cheese such as "Slim Cheez" or Ricotta Cheese made from milk whey and a favourite of Italian cooks which taste like creamed cottage cheese can be used for low-fat menus. So can be cheese spreads or dips which made from non-fat or cottage cheeses. - 17268
About the Author:
Haiyan Lai-Heskin has been a nurse for 17 years. She has been writing Health, Wellness and Fitness articles for many years. Her website Healthy Living Center has varieties of health related articles advocate people to have a healthy lifestyle. Order your FREE trial of Acai Berry @ Buy Acai Berry to help your weight loss and exercise program.
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