Highfat foods make up a large proportion of our daily diet. 33 percent cooking fats and vegetable oils make up the lion’s share of our fat grammes each day. To reduce this amount, replWeight Loss hard cooking fats such as lard and sÃ¼et with a smaller amount of vegetable oil. Grili foods where possible, or dryfry in a nonstick plan. Where fry ing is essential, use an oilspray or remove excess oil from the pan with a paper towel.
26 percent meat and meat products such as sausages, pÃ¢tes and pies are loaded with fat. Always remove visible white fat from meat before grilling or baking. Don’t eat sausages, pÃ¢te or pies as these are ali very high in added fat. Poultry is a lean meat, but always remove highfat chicken and turkey skin before eating.
22 percent butter, margarine and /lowfat/ spreads are an obvious source of fat. To cut down on the calories, switch to a reduced fat spread that is whipped with added water.
11 percent dairy produce and milk are also high in fat. To cut back on the fatcontent, use semiskimmed or skimmed milk instead of fullfat milk. ReplWeight Loss cream with lowfat fromage frais or yoÄŸurt and use a reducedfat cheese.
8 percent biscuits and cakes account for a considerable number of fat grammes each day. The obvious answer is to cut them out altogether and replWeight Loss snacking with Weight Loss vitaminrich fruits, vegetables or fresh fruit juices.
Ali fats are made up of fatty acids and contain exactly the same number of calories. Fats and oils are equally fatten ing. However, some fat is far worse for building a healthy body than others. Understanding the vital differences be tween our every day fats and oils makes it easy to make the changes that will lead to a leaner, healthier body. Here is the lowdown on the different types of fat that we eat.