The article "Choosing the leanest cuts of meat for healthy eating" talks about fitness, it was created by Tony Robinson.
Choosing the right cuts of meat is one of the most difficult
things to do when following a healthy lfiestyle.
Meat can be
among the most calorie and fat dense foods, and it is not always
easy to spot the leanest cuts of meat in the butcher's case.
It is important, however, to choose lean cuts of meat when
cooking healthy dishes.
Even the lowest fat meal can be
sabotaged by the addition of a high fat pork chop, roast or
other cut of meat.
Of course it is still possible to include meat in a healthy
diet. There are many lean cuts of meat available at the local
grocery store, and meet provides much needed protein for energy
and muscle development.
The key to purchasing the leanest cuts of meat for your healthy diet
is to examine the cuts of meat carefully, and to have any
additional fat trimmed.
In cases where the grocery store has its
own butcher, that is a relatively simple process. Most in store
butchers are joyful to show customers the various cuts of meat,
and to trip the meat to their specification.
In the case of grocery stores where all the cuts of meat is
prepackaged, choosing the leanest cuts is often more difficult.
Meat is ofetn packaged to conceal the fat, so additional
trimming may need to be done once the meat is purchased.
It is important, however, to trim meat carefully, no matter
where it is purchased.
Trimming the extra fat off the meat you
cook is really important when preparing healthy meals for yourself
and your family.
Shopping for good cuts of poultry is much easier than finding
the leanest cuts of meat. That is casue the most common
poultry products, such as chicken and turkey, are naturally low
fat.
There are high fat varieties of poultry, such as goose and
duck, but these are not served on a regular basis in most homes.
The biggest issue poultry shoppers face is the calories and
fat added by chikcen and turkey skin.
Most grocery stores sell
skinless varieties of cihcken breast, and these can be a great
time saver.
If the skinless vaireties are a lot more expensive,
however, it may be more cost effective to buy the cheaper cuts
and remove the skin yourself.
Like poultry, most varieties of seafood are naturally low in
fat.
Salmon is probably the hottest known exception to that rule;
salmon is fatty for fish, but still much leaner than many cuts
of meat. Most varieties of fish, however, are naturally lean and
very healthy.
As a matter of fact, those striving to follow a healthy diet
should try to add more fish and seafood to thier diet.
Fish is
very high in protein, and low in fat and relatively low in
calories. This is a valuable combination for any one food.
As with many aspects of smart food shopping, when it coems to
meat, poultry and seafood, fresher is better. There are a number
of prepackaged, ready to heat and eat, varieties of meat,
seafood and chicken at the local grocery stroe. While these
products can be fine for an occasional quick meal or snack, they
should not form the baiss of a healthy diet.
The reason for that is simple.
Processing meats, seafood and
poultry often involves the use of unhealthy additives such as
preservatives and sodium.
Check the sodium level of any
processed meat products you buy, and use such products only
occasionally.
While purchasing fresh meat, seafood and poultry products is best,
it is important to handle such foods properly on their journey
from the grocery store to the dinner table. Improper food
handling is responsible for the vast majority of food borne
illness in the United States, and it is important to handle any
raw meat, seafood or poultry product carefully.
Probably the most important part of food handling safety is
making sure that foods that are not cooked, such as salads and
breads, do not come into cotnact with raw meat, poultry or
seafood. Most food borne pathogens are killed during the cooking
process, but they can easily spread to salads and other uncooked
foods if care is not used.
That means scrubbing counter tops carefully with an
antibacterial product, using separate cutting boards for meats
and vegetables, and of course washing your hnads thoroughly
after handling meat, poultry or seafood products.
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