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Saturday, June 27, 2009

Lower Your Dietary Fat with the Right Food Preparation and Choice

By Ian Bowers

If you are embarking on a fitness program like the Vince Delmonte Fitness program, whether it be for a specific sport or putting on muscle, such as body building, it is vital to address your diet. It is important to eat a healthy diet even if you are following diets like a high protein diet.

It is important even for those dieting, on a weight loss program. Most diets for sports are not always healthy ones. A particularly important area is fat intake. The following provides tips and advice on which foods to buy and how to cook them in the best way to reduce fat intake:

Foods to buy:

Find out if there are alternatives to the food you normally buy by checking the labels and choosing low saturated fat ones.

If you are buying poultry such as chicken or turkey, buy it without the skin on.

Lower fat content foods often come in fish or vegetarian alternatives.

Choose low fat varieties of dairy foods, such as semi-skimmed milk and low-fat yoghurts.

A pie with only one crust on the top is lower in fat.

Check your cut of meat and the amount of visible fat. Look out for lower fat alternatives of meat such as lean mince meat. Check the visible amount of fat on the meat.

Food preparation in the Kitchen:

Use unsaturated oils instead of unhealthy saturated oils. Sunflower, rapeseed and olive oil are popular types. These are a good alternative to lard, butter and ghee.

Grill your meat instead of frying it. The fat is allowed to run away off the meat when grilling. Removing the fat from the meat before cooking will lower the fat content.

Using a non-stick pan can allow you to avoid using fat or oil altogether.

Using low fat spreads when making foods such as mashed potatoes is a much healthier alternative.

If you are on a fitness plan then a more healthy alternative can be substituted. If you add all these small amounts of advice together it can amount to big changes in your diet. Consistent small changes can soon add up to large differences. - 17268

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