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It is undoubtedly the association of these factors, elements which demystifies this scarcity of passion for the fishery products. And yet, the fish possesses an exceptional nutrition value, being as rich in proteins as the meat but containing only fats of first-class quality.
If the thin fishes are of course very good for your treatment, it is completely analogous for fatty fishes however more strongly caloric.
Besides that we realize for ages that the Inuits, large-scale consumers of fish fats (representing most obviously of their nutrition), presents very few cardiovascular illnesses!
Is this contradictory? Of course not! It is valuable to remind you the protectively role of highly unsaturated fats. It is the case of fish fat. It is high time to give again with the fishing products their letters of nobility.
We very advise you to consume three times per week at the least of them. And much more if you love it!
Of course, certain gourmets will advance that it is the sauce which causes eating fish!. It is undoubtedly exact. But there are well several light sauce receipts being able to accompany fish.
Sea food: Watch out, if all the fish are your friends, it is not of same for one sea foods extremely rich in cholesterol, and thus to prevent if you suffer from this lipid excesses. They are bit then again altogether recommended for a diet.
Here is a list showing to you the merchandises of the sea richest in cholesterol (cholesterol percentage for 100 grams of pulp): fish eggs: 300mg, oysters: 110 till 330 mg depending (in accordance with the season), lobster: 200 mg, crabs: 150 mg, mussels: 150 mg, shrimps: 140 mg.
Meat and fat substance:
They are the musculature of the beast which one eat up. One perceive the white meats (poultry, veal, pig) and the red meats (lamb, bullock).
The quantity| of fat embraced in the meat depends on the species. The white meats are slight and the red meats are fatty.
An exception relates to the pig, white meat considered fatty, but whose mode of breeding is relevant. If the animal is feed with corn, the fat content will be of better amount.
Certain meat fats can be eliminated easily after cooking. To remove the fat on the surface, it is enough to take off the pelt.
If the meat holds slab of bacon, people must also exclude the flux of fat distributed in and around the piece.
On the other hand, the fat of a spotted meat cannot be removed. Therefore, you cannot consume any.
Among the red meats, the lamb is fattiest.
This list indicates the proportion of fat and cholesterol of the principal meats (in order: Meat, Fats in % and cholesterol in mg/100g): Horse: 2 and 0, Poultry: 10 and 90, Calf: 10 and 65, Bullock: 20 and 100, Lamb: 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 fit for human consumption, with pleasure offer to the children, we now notice 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, namely that of a food of excellent value, very rich in proteins, almost deprived of fat, then altogether recommended formerly of a diet against the cholesterol.
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