Get The Best Of Poultry And Dairy Products-Healthy Living Part 6

We have learnt about soup, meats and fish to eat on a low fat diet in the past a few parts of “healthy living”. Today we are going to talk about how to get the best of poultry and dairy products.

Poultry is low fat, high in protein and is a useful source of B vitamins. Chicken and turkey are excellent sources of animal proteins for low-fat, low-cholesterol content, provided lean poultry is used. The dark meat of poultry is higher in fat content than white meat. Skin should be discarded. Giblets are very high in fat content.

Duck and goose are always considered fatty meat, but if you are on a diet I suggest you use skinless breast fillets, because that will cut down the calorie content of this meal hugely; skinless duck and goose are actually very lean.

As a matter of fact, the fat from chicken and turkey, even though much less quantitatively than that in meat, is best drained off and removed in the same manner as in the preparation and cooking of all meats.

Eggs are an important source of protein, essential vitamins and minerals and can make a significant contribution to a healthy diet. Egg whites, which are proteins, may be eaten and used for cooking as much as desired. The yellow portion of the egg, or the yolk, contains one of the most concentrated forms of fat available?namely cholesterol?and therefore should be avoided.

Milk and dairy products such as yogurt, cheeses, and buttermilk contain an efficiently absorbed form of calcium. One pint or more daily of non-fat or skim milk should be taken. Use fortified milk with added amounts of vitamin A and D, as now commonly in use.

Cheese is a naturally nutrient?rich food and provides energy and nutrients within relatively small quantities. The majority of cheeses are very high in butterfat content and so cannot be used in the low-fat diet, as they are made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks.

However, there are several important exceptions. First is cottage cheese made from dry curd and non-fat milk, as specified by federal law. Cottage cheese must contain a minimum amount of butterfat to meet legal requirements.

One thing you should be aware of is to avoid creamed cottage cheese, which of course does contain fat. The failure to notice that is the most frequent pitfalls in the use of cottage cheese. But the creamed cottage cheese can be corrected by washing it out with cold water through a strainer.

Cheese made from milk whey and a favourite of Italian cooks, those various brands of cottage cheese such as “Slim Cheez” or Ricotta Cheese which taste like creamed cottage cheese can be used for low-fat menus. Some cheese spreads or dips which made from non-fat or cottage cheeses are also very good choices for low fat diet.