Cutting Out the Saturated Fats
September 3rd, 2010 by
webmaster
It’s easy to cut out a lot of the fats you have in your diet (remembering Omega 3 fats from fish are actually GOOD for you!) Here are a couple of suggestions on lowering your fat intake:
- Trim all visible fat from beef, pork and poultry and remove the skin from poultry before eating.
- Bake, broil, or roast meat dishes instead of deep-fat frying them. To reduce the risk of drying out, baste with a chicken, beef or vegetable broth or lemon juice.
- If pan or stir-frying, use small amounts of vegetable oils such as canola or safflower oil; or preferably olive oil
- Reduce the amount of butter you use in cooking.
- Check the packets’ ingredients for “partially hydrogenated” or “hydrogenated” oils and other products – these are essentially TRANS FATS which are incredibly bad for you (worse than saturated fats) and do no good for your systems (unlike minimal saturated fats help with cells).
- To cut down on whole-milk products, use skim or trim milk. Once you get yourself accustomed to lower fat milk, you’ll find it harder to go back up the chain and will eventually (even within a few weeks) find full cream too rich. Also look for reduced fat cheeses!
- Compare the saturated fat and carbohydrate/sugar levels in ice creams if you want to keep eating ice cream. Overall, saturated fat should be considered more important if you’re tossing up between two containers (ie one with less fat/more sugar vs more fat/less sugar), however getting the lower of both is recommended. If you have yourself on a low fat carb diet, you should aim for the tub with less carbs (or just avoid ice cream).
- Cut the amount of oils, butters and fats mentioned in recipes by 1/3-1/2, and use polyunsaturated and monounsaturated oils rather than saturated and “animal fats” like lard.
- Avoid nuts that are high in saturated fats, such as coconuts and macadamia nuts.
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