Eat no more than 6 ounces (cooked) per day of lean meat, fish, and skinless poultry.
Try main dishes featuring pasta, rice, beans, and/or vegetables. Or create "low meat" dishes
by mixing these foods with small amounts of lean meat, poultry, or fish.
The approximately 5 to 8 teaspoon servings of fats and oils per day may be used for cooking
and baking, and in salad dressings and spreads.
Use cooking methods that require little or no fat: boil, broil, bake, roast, poach, steam, saute,
NOTE: DO NOT EAT FRENCH FRYS THAT ARE FULL OF THE WORST KIND OF FAT KNOWN TO MAN. ALSO DON'T EAT
THE CRAPEST ROLLS AND CHEESE THAT CAN BE FOUND ANYWHERE. MOST OF ALL STAY AWAY FROM FAST FOOD
HAMBURGERS THERE IS ALMOST NO FOOD VALUE IN THAT TYPE OF FOOD.
Trim off the fat you can see before cooking meat and poultry. Drain off all fat after browning.
Chill soups and stews after cooking so you can remove the hardened fat from the top.
The 3 to 4 egg yolks per week included in your eating plan may be used alone or in cooking
and baking (including store-bought products).
Limit your use of organ meats such as liver, brains, chitterlings, kidneys, heart, gizzard,
sweetbreads, and pork maws.
Choose skim or 1% fat milk and nonfat or lowfat yogurt and cheeses.To round out the rest of your eating plan:
Eat 5 or more servings of fruits or vegetables per day.
Eat 6 or more servings of breads, cereals, or grains per day.
None.