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- From: solar@fsrg.fsrg.bear.com (William del Solar)
- Newsgroups: sci.med.nutrition
- Subject: Content of fat in different kinds of meats
- Summary: How much fat is there in different kinds of meats?
- Keywords: cholesterol
- Message-ID: <29805@ursa.bear.com>
- Date: 22 Dec 92 16:35:19 GMT
- Sender: news@bear.com
- Distribution: usa
- Organization: Bear Stearns & Company, New York, NY
- Lines: 33
-
-
- Does anybody know the relative or absolute fat content of fat in different
- kinds of meats both domestic and game.
-
- Because my wife has a cholesterol problem, for the last four years or so,
- I have served meals constituted only of fruits, grains, vegetables, tubers,
- legumes, and skim milk. About once a week I serve fish or chicken.
- I do not serve turkey because we do not like it. Mostly I steam although
- sometimes I braise. I use olive oil sparingly, and I never use any animal
- fats: butter, cheese, egg yolks, lard.
-
- I have prepared many creative, tasty meals using only those ingredients,
- but I know that she is growing tired of that particular mixture of foods,
- and that she would like more variety.
-
- I have read that rabbit flesh has a low fat content, and I have seen
- a note in the NYT Sunday magazine that venison is particularly low in
- fat. Is that true? I am particularly interested in learning if cooked
- octopus, squid, pheasant, rabbit, and venison have as little fat as
- chicken cooked without its skin.
-
- Is there information about the different kinds of game meats as well as
- domestic meats and their fat content? If there is, where is it available?
-
- Please send replies to me at solar@bear.com, and I will post a summary of
- replies.
-
- Thanks in advance.
-
-
- Wm del Solar
- ________________________________________________________
- My opinions are my own: I do not speak for my employer.
-