Fish: Fish is neglected. Is this the tradition
Judeo-Christian which makes that one consumed fish that
Friday? Is this a problem of sometimes odor or freshness
slandered? Is this the price?
It is undoubtedly the meeting of these factors which
explains this lack of passion for the fishery products. And
yet, the fish possesses an exceptional food value, 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 the same for fatty
fishes however more caloric.
Besides that we know for a long time that the Eskimos,
large-scale consumers of fish fats (representing most
clearly of their food), presents very few cardiovascular
diseases!
Is this paradoxical? Of course not! It is important to
remember you the protective role of highly unsaturated
fats. It is the case of fish fat. It is high time to give
again with the fishery products their letters of nobility.
We highly advise you to consume three times per week at
least of them. And much more if you like!
Of course, certain gourmets will claim that it is the sauce
which makes eat fish!. It is undoubtedly exact. But there
are well several light sauce receipts being able to
accompany fish.
Sea food: Watch out, if all the fish are your friends, it
is not of same for certain sea foods very rich in
cholesterol, and thus to prevent if you suffer from this
lipid excesses. They are on the other hand completely
recommended for a diet.
Here is a list indicating to you the products of the sea
richest in cholesterol (content cholesterol 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 material: They are the muscles of the animals
which one consumes. One distinguishes the white meats
(poultry, calf, pig) and the red meats (sheep, ox). The
quantity of fat contained in the meat depends on the
species. The white meats are thin and the red meats are
fatty. An exception relates to the pig, white meat
considered fatty, but whose mode of breeding is important.
If the animal is nourished with corn, the fat contents will
be of better quality. Certain meat fats can be eliminated
easily after cooking. To eliminate the fat on the surface,
it is enough to withdraw the skin.
If the meat contains slices of bacon, one must also
eliminate the flux 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.
Among the red meats, the sheep is fattiest.
This list indicates the percentage of fat and cholesterol
of the principal meats ( in order: Meat, Fats in % and
cholesterol in mg/100g): Horse: 2 and 0, Poultry: 10 and
90, Calf: 10 and 65, Beef: 20 and 100, Sheep: 25 and 70,
Pork: 25 till 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, gladly proposed to the children, we
currently observe almost the disappearance of the horse
meat butcher's. It is time to give again with the equine
meat the place which returns to him, namely that of a food
of excellent food value, very rich in proteins, almost
deprived of fat, therefore completely recommended at the
time of a diet against the cholesterol.
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