Tips for Reducing Fat and Cholesterol
Source of Recipe
Arlington United Methodist Church Cook Book
Choose leat meat, fish, poultry, dry beans and peas as your protein sources.
Moderate your use of eggs and organ meats (such as liver).
Limit your intake of butter, cream, hydrogenated margarines, shortenings and coconut oil. Also limit foods made from these products.
Trim visible fat off meats.
Broil, bake or boil rather than fry.
Read labels carefully to determine both amount and types of fat contained in foods.
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