Go for a finer grind: When buying ground turkey or chicken, look for ground breast meat. Other cuts are higher in fat.
Watch out for porky: Be suspicious of bacon that calls itself lean. Even turkey bacon is only slightly less fatty than regular pork bacon.
How low can you go: Can't quite make the leap to skim milk? Try moving to 1% low-fat milk. Many people don't notice a difference in taste between 1% and 2%. The 2% milk still derives more than 25% of its calories from fat.
Stack the deck in your favor: A 4-ounce piece of raw meat cooks down to around 3 ounces, about the size of a deck of cards. To minimize fat content, trim off all visible fat before cooking.
Go skinny dipping: Next time you're topping off at the salad bar, keep in mind that most salad-bar dippers hold 2 tablespoons of dressing.
—Prevention's Guide to Low-Fat Living, October 1997
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