|
|
|
|
|
|
| Our
pages are created to provide medically accurate information that is
intended
to complement, not replace or substitute in any way the services of
your
physician. Any application of the recommendations set forth in the
following
pages is at the reader's discretion and sole risk. Before undergoing
medical
treatment, you should consult with your doctor, who can best assess
your
individual needs, symptoms and treatment. |
|
|
MEAT
AND MEATLESS ALTERNATIVES
|
One
serving equals 1 oz (cooked weight, no bones or fat) or 25 grams.
Meat
supplies protein and iron but you only need small amounts for your
daily
protein requirement. By cutting down on the amount eaten daily, you
avoid
the major source of saturated fat and cholesterol. Meatless
Alternatives are
good sources of protein, and are low in fat and cholesterol. |
|
FOOD
ALLOWED
|
AMOUNT
FOR
1
SERVING
|
FOODS
TO AVOID
|
RED
MEAT: ( LEAN ONLY)
Beef: Round
steak, rump roast sirloin tip, lean stewing beef, lean ground or minced
steak |
1 ounce
( 25 g) cooked weight |
Fatty
marbled meats, prime cuts, regular hamburger or ground beef, organ
meats
(liver, kidney, heart, brain, gizzards) |
| Veal: Roast,
round rump or tenderloin |
1 ounce
( 25 g) |
|
| Lamb:
Leg, loin, roast |
1 ounce
( 25 g) |
Mutton,
ground lamb |
| Pork:
Tenderloin, loin, ham cut (leg), pea meal or back bacon |
1 ounce
( 25 g) cooked weight |
SIDE
BACON, ham hocks, pigs feet, spareribs, short ribs |
COLD
CUTS: (LESS THAN 8% FAT)
lean
corned beef, pastrami, jellied,ham, smoked turkey, turkey breasts, low
fat wieners and other low fat deli meats |
1 ounce
(25 g ) |
Pates,
regular processed meats (bologna, salami, wieners, all sausages ) |
| POULTRY:
(skin removed before cooking) chicken, turkey, cornish hen |
1 ounce
(25g) |
Commercially
fried chicken, duck, goose, stewing hens, giblets |
FISH:
Fresh, frozen or canned
Flaked
fish (salmon or tuna packed in water or broth)
Oysters,
scallops, clams, lobster, crab, sardines |
1 ounce
(25g)
1/4 cup
(50 ml)
1/4 cup
(50 ml) |
Canned
fish packed in oil, fried fish, fish caviar or roe.
Shrimp |
| EGG
SUBSTITUTES: Egg whites contain no cholesterol and are not
restricted |
1/4 cup
(50 ml) |
EGG
YOLK |
| Low fat
cottage cheese, 2 % M. F.* or less |
1/4
cup (50 ml) |
Regular
creamed cottage cheese |
| Low fat
cheese, 7 % M. F.* or less |
1
ounce (25g ) |
Regular
cheese |
| Skim
milk cheese singles, 7 % M. F.* or less |
1
ounce (25 g ) |
Regular
cheese slices |
| Skim
milk cheese spread, 7 % M. F.* or less |
2
tbsp (30 ml) |
Regular
cheese spreads |
| PEANUT
BUTTER |
1
tbsp (15 ml) |
|
LEGUMES:
(Beans) Lentils, chick peas, soybeans, navy beans, kidney and lima
beans
Tofu
or soya bean curd |
1/2 cup
(125 ml)
cooked
1/2 cup
(125 ml)
|
|
Changing
what you eat and method of food preparation can reduce significantly
your
blood cholesterol level.
|
| If
the cholesterol level does not come down after a few months, your
physician
may recommend a much stricter diet. If, despite your honest efforts,
you
must take medication, your good eating habits may let you reduce the
quantity. |
|
| Browse
Other Related Topics: |
| COOKING
METHODS FOR MEAT AND MEATLESS ALTERNATIVES |
|
| MILK
PRODUCTS |
|
|
| FRUITS
AND VEGETABLES |
|
| BREAD
AND CEREAL FOODS |
|
| FATS
AND OILS |
|
| SUGAR
AND SWEETS |
|
| ALCOHOL |
|
| RECIPE
SUBSTITUTIONS |
|
| EATING
WELL |
|
| ABOUT
FATS |
|
| FAT
FACTS |
|
| FAT
SCOREBOARD |
|
| ANTIOXIDANTS |
|
| FOOD
GUIDE |
|
| CHOLESTEROL
CONTENT OF COMMONLY USED FOODS |
|
| NOW
YOU ARE COOKING |
|
| DIET
AND EATING OUT |
|
| VISIT
OUR COOKING PAGES |
|
| OUR
OTHER HEALTH PAGES |
|
| TRY
SOME RECIPES FROM COOKING CHOICE |
|
|
|
|
|
|
