It is undoubtedly the meeting of these circumstances which explains this deficiency of passion for the fishery goods. And yet, the fish has an exceptional nutrition value, being as rich in proteins as the meat but containing only fats of excellent quality.



If the thin fishes are of course very reliable for your diet, it is completely analogous for fatty fishes however increasingly caloric.

Besides that we realize for ages that the Eskimos, massive consumers of fish fats (representing most logically of their nutrition), presents very few cardiovascular disorders!

Is this paradoxical? Of course not! It is relevant to remember you the protective supporting part of highly unsaturated fats. It is the case of fish fat. It is high time to give away with the fishing merchandise their letters of nobility.

We greatly advise you to eat three times per week at the least of them. And much more if you love it!

It goes without saying, a gourmets will claim that it is the sauce which makes eat fish!. It is undoubtedly exact. But there are well some lean sauce recipes 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 head off if you have a tough time with this lipid excesses. They are on the other hand altogether adviced for a diet.

Here is a list pointing out to you the products of the sea richest in cholesterol (cholesterol content for 100 grams of pulp): 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 substance:

They are the muscular system of the animals which one eat up. One spot the white meats (fowl, calf, pig) and the red meats (sheep, beef).

The quantity| of fat included in the meat depends on the sort. 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 growing up is useful. If the beast is fattened with corn, the fat material will be of better quantum.

Certain meat fats can be eliminated easily after cooking. To get rid of the fat on the surface, it is enough to withdraw off the pelt.

If the meat includes slab of bacon, one must also take away the flux of fat distributed in and around the piece.

conversely, the fat of a spotted meat cannot be removed. Therefore, you cannot eat up any.

In the midst of the red meats, the sheep is fattiest.

This table announces the content of fat and cholesterol of the first (in order: Meat, Fats in % and cholesterol in mg/100g): Horse: 2 and 0, Fowl: 10 and 90, veal: 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 eatable, with pleasure offer to the children, we now observe all but the disappearance of the horse meat butcher's.

It is time to give again with the equine meat the place which deserves to him, that is to say that of a food of excellent value, very rich in proteins, almost deprived of fat, so altogether adviced formerly of a diet against the cholesterol.