Meat, Fish, Poultry and Eggs
Label Reading Guidelines:
1. 90% lean or better
2. 2 grams fat or less per ounce
1 or 2 per day
2 egg yolks or less per week
Serving Size: 2 or 3 ounces
- One or two ounces of a low fat (5 grams or less per ounce) cheese may be substituted for a serving of meat, fish or poultry.
- One level tablespoon of freshly ground or natural peanut butter may be substituted for a serving of meat, fish or poultry.
- Eight to 10 peanuts, almonds or walnuts may be substituted for a serving of meat, fish or poultry.
- Bake, broil, roast, grill, microwave, or poach meat, fish or poultry, ideally on a rack.
- Lean beef, pork, lamb, veal, chicken, turkey or fish all have about the same amount of cholesterol. Choose the leanest cut available.
- Trim as much edge and center fat as possible before cooking.
- Chicken or turkey may be cooked with the skin, but do not eat the skin.
- Shellfish is allowed on a cholesterol-lowering diet.
- Stir-fry in a non-stick skillet sprayed with vegetable oil spray.
- Egg whites and fat-free egg substitutes are allowed.
- Make soup or gravy ahead of time and chill to harden the fat for easy removal.
- Cheese with 3 grams of fat or less per ounce is not recommended for use in sauces and casseroles. It will not blend well when cooked.