Fats—the good kind, which means no trans fats and little saturated fats. Trans fats come hydrogenated vegetable oils and partially hydrogenated vegetable oils. Manufacturers use trans fats because they store easily. However, trans fats are even more dangerous than saturated fats from meats and dairy products because of their ability to clog arteries. Recently more and more manufacturers have announced they are no longer using trans fats, including Wal-Mart, Nabisco in some of its products, and some fast food outlets.
Good fats are vital to a healthy functioning body and brain. These kinds of fat are found in every cell in your body, and not in your arteries. In order to get an adequate amount of good fats, you can use 93% lean beef, pork tenderloin chops with fat removed, skinless turkey and chicken breasts, fat-free or low fat dairy products, and most vegetable oils, not including coconut oil.
I use a small pat of salt-free butter plus vegetable oil in a pan when I’m sautéing. Just a bit of butter adds to the rich taste of those foods and does not add significantly to the level of cholesterol in your total foods.
You can make a good meatloaf using the lean ground beef with ground turkey. Do use the ground turkey breast, though, because that will make the meatloaf too dry.
Continued with Fruits and Vegetables