Is the wine your enemy? It was indeed shown that with
moderate amount all the wines exert an analogue role with
that of small quantities of aspirin by being opposed to the
development of blood stones.
A specificity of the red wines: Thanks to the scientists,
we know today that they contain certain substances able to
decrease in a considerable way the rate of cholesterol.
Good news! But watch out... the various studies undertaken
on this subject showed that beneficial daily consumption is
in a fork from one to three glasses... never more!
Here is the list of the food which contains bad fats:
butter, cheese, bacon, lard, sausages, black roll, pâté,
sausage, pig meat, lamb, sheep, beef.
Here is the list of foods containing good fats: olive oil,
grape pips oil, oil of colza, corn oil, soya oil, fatty
fish, lightened butter, vegetable margarine, margarine rich
in sterols.
An observation: certain readers could be astonished by
this predilection for the olive oil, knowing that it is
very caloric. A spoon of olive oil is not richer in calorie
than a spoon of sour cream or a little peace of butter or a
very small square of chocolate! But on the other hand, it
is necessary to have in mind that the olive oil is an
anti-cholesterol fat, contrary to the sour cream, butter or
the chocolate!
False friends of cholesterol: oyster, egg yolk, lobster,
crab, shrimp, liver, calf sweetbread, therefore all meat
offal (organs), brain. But these foods are very good for a
diet.
The cholesterol black list: brain, meat offal, cheese,
butter and cream.
Your mode of cooking: To proscribe: 1. Stew cooking: Used
to cook the fattiest meats, it is a method incompatible
with your diet.
2. Braise cooking( in French: braisage): it consists in
seizing a meat, a fish or a vegetable in fat before cooking
with small fire in a small quantity of liquid.
Exceptionally, this method can be used while seizing in the
vegetable margarine (a margarine made for that).
3. Fry cooking: this process which consists in plunging the
food in an ebullient oil bath is completely proscribed.
To use daily: 1.Grills: realized in an oven on grill
position, an anti-adhesive pan, a grill on the table or a
barbecue. Advantages: one does not use added fat and fats
are eliminated while falling under the grill. The
anti-adhesive pan will be used for the lean meats and fish.
2. Cooking with vapour: it consists in placing food in a
flat-bottomed container perforated above a source of steam.
Advantages: no fat is used. Can relate to all vegetables,
fish, rice and fruits. A double superposition makes it
possible simultaneously to cook food and their garnishing.
3. Cooking with water (to boil): this mode of cooking
consists in placing food in a container full of water which
one will make boil the time of cooking. Advantages: can be
used for the cooking of all the vegetables, pasta, rice,
many meats and all fish. You can add a little olive oil for
the pasta. This method requires artifices to overcome the
insipidity: rich court-bouillon for fish and preparation of
a sauce accompanying the dish.
4. Cooking in pressure-cooker: the food is cooked in very
little water at high temperature (till 120 degree Celsius)
in closed hermetic environment. This is the steam oven of
the second generation. Advantages: saving of time and
energy, no need for fat, can be used for all kind of food
except the pasta.
5. To braise (in French: cuire à l'étouffée) or in a
tagine: this mode of cooking consists in placing varied
foods in a bowl closed by its cover, on fire or in the oven
at small temperature. Advantages: no fat content. Allows to
execute varied receipts by marinating meats and vegetables.
That requires to well know times of cooking.
P.S. Sorry for the purist but to braise in English has two
different meanings
----------------------------------------------------
Patrick Beaufay offers you an other way to diet. All diets
are hypocaloric and they have for impact to decrease your
metabolism. The burn the fat and feed the muscle program
does exactly the opposite. Therefore more calories will be
burnt each day. For more info:
http://burn-fat-fast.blogspot.com/2007/01/cholesterol-trigly
cerides-hdl-and-ldl.html
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