Burn Fat Fast article: Put en end to the Cholesterol Part VIII

You can find the list of this one week menu in the previous article. Those recipes are very low in cholesterol and as you can see the fat from animal source is avoided. It is as well important to respect the way of cooking. You have to eat food low in cholesterol but the way of cooking plays as well a big role. Some way of cooking are completely prohibited like: stew cooking, braise cooking and fry cooking (good info about it within part III).

Monday:
White salad of cucumber:
Ingredients: 2 cucumbers, 100 G of soft white cheese with 0% fat, 1 spoon of grape pips oil, chive, salt and pepper.

Cut out peeled cucumbers in very fine plates. In a bowl, mix with the whip soft white cheese, the oil of grape pips, salt and pepper. Harmoniously lay out the discs of cucumbers in 4 cups. Add the sauce and strew with small chive sections.

Roasted (preserved) sweet peppers:
Ingredients: 2 large red peppers, 2 spoon of olive oil, salt and pepper.

Cook the peppers one hour in the oven. Let cool them. To peel and cut its in slices of 5 mm . Add the olive oil, the salt and the pepper. Keep it one hour in the fridge.

Stuffed tomatoes:
Ingredients: 2 beautiful turkey escallops, 2 section of bolled ham without fat, 2 spoon of grape pips oil, 2 shallots, salt and pepper.
In a pan, to make bleach chopped shallots in hot oil. Add chopped escallops and chopped ham. Cook it 10 minutes. Add salt and pepper. Garnish the tomatoes with this thin preparation.

Thursday:
Herrings potato salads:
Ingredients: 12 vacuum herring nets, 1 large carrot, 1 large white onion, 25Cl olive oil, 8 Roseval potatoes, crushed pepper.
Peel carrot, slice it in very fine pieces. Peel the onion and slice it as well in very fine pieces.
In a rectangular pot (capacity 1 liter), lay out in successive and repetitive layers the nets of herrings (three by layers), the carrot discs then the onion discs. Strew with crushed pepper and so on (4 layers). Cover with olive oil. Leave 48 hours in the fridge. Be used for the plate and accompany by peeled potato cooked with the vapour.

Farfalles (sort of pasta) with tuna and its small vegetables:
Ingredients: 250 gr. Farfalle pasta, 1 carrot, 1 zucchini, 2 tins of tuna with oil (160 gr.), 160 gr. Grated cheese gr. (Light and 25% fat), 50 gr. of capers, salt and pepper.

Prepare the carrot and the zucchini as Julienne (little sticks of vegetables). Cook 10 minutes the pasta and this Julienne of vegetables. Drain and pour it in a salad bowl. Incorporate therefore tuna, grated cheese and capers and mix it. Taste it and add salt and pepper.

Wednesday:
Salmon in curl paper:
Ingredients: 4 nice darnes of fresh salmon , 4 teaspoon of white wine, salt and pepper.
Preheat the oven, 200 degree C Put down each piece the salmon on a sheet of aluminum paper. Sprinkle each piece with a spoon of white wine. Strew with tarragon, add salt and pepper. Close hermetically while rolling the aluminum foil. Lay out in the dripping-pan. Cook it 15 minutes. Serve curl-paper in plate accompanied by a puree of spinach (frozen package of 400 gr.).

Calf chop:
The cooking of the chops is essential. It is done in an anti-adhesive pan and without fat content. Seize the meat on the two faces a few minutes, then let cook during 25 minutes, very soft while frequently turning the chop. Salt and pepper. At the end of the cooking the meat will be marrowy, well cooked and slightly caramelized on the surface. Server with it a vegetable puree.

N.B. for remind, the calf is low in cholesterol

Thursday:
Paella:
Ingredients: 250 gr burbot, 250 gr. calamari, 4 chicken legs, 250 gr. fresh pea, 250 gr. rice, 2 large onions, 2 red peppers, 4 cloves of garlic, 50 Cl of meat broth, 4 spoon of olive oil, curry, salt and pepper.

In a large paella pan, make bleach in the olive oil rice, cloves of garlic and chopped onions. Add the broth, the curry, the chicken legs, the pieces of burbot, the pieces of calamari, red peppers cut in fine slices, pieces of tomatoes and peas. Salt and pepper and let cook half an hour. Present in the pan.

Salad of tagliatelli (sort of pasta):
Ad salt to the peeled cucumber. After a while clean the cucumber and cut in fine slices. Cut smoked salmon in little strips. Cook the tagliatelli 7 minutes. Incorporate all the ingredients together. Use the pepper of the mill.

Friday:
Sea-bream with lemon:
Ingredients: 1 sea-bream of 1 kg, 2 onions, 1 lemon, 1 clove of garlic, 2 spoon of olive oil, thyme, parsley, salt and pepper.

Hollow out, empty, wash and wipe sea-bream. Warm the oven, 210 degree C. Make a minced meat with onions, garlic and the parsley. Just make incisions on the back of the fish on each 2 cm and introduce a half-disc lemon. Place it in a big dish. Salt and pepper and have the sheets of thyme around fish. Just add olive oil et cook it an half hour.

The last recipes of this week menu with be given in the next article with as well the recipes about the desserts and the christmas eve. And there I will show you that it is possible to make a long and gastronomic menu with a very low level of cholesterol.

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Burn Fat Fast article: the end of this cholesterol one week menu + recipes of desserts

Just here the end of this cholesterol one week menu. In this desserts section, you will be perhaps surprised by the use of sugar. These recipes are recipes for a cholesterol diet not for a regular diet. The first source of the cholesterol comes from the animal fat. Therefore only lean meats are used in these recipes. Again about the sugar, you can replace it with a synthetic sugar which provides almost no calories. Other point, the sugar is a produced by the human being. But the honey is a natural product. Its sugar properties are 200% higher than a regular sugar and it provides as well the half of calories.

Saturday:
Braised endives (Braised chicory):
ingredients: 500 gr of endives, 30 gr of margarine enriched in sterols to cook, 1 small onion, 1 lemon, salt and pepper.

Clean endives. With a sharped knife dig and eliminate the interior of the feet (often bitter). Wash and wipe them. Color the endives in a pan with 30 gr margarine. When they are well colored, add chopped onion and lemon juice salt and pepper. Cover and leave stewing one hour with soft fire. Turn over from time to time.

Rabbit in “gibellotte” (a french term):
Ingredients: 1 rabbit cut of pieces, 50 gr of thin smoked ham, 8 small onions, 1 soup spoon of flour, 1 clove of garlic, 100 gr of mushrooms of Paris, 1 dry white wine glass, 1 furnished bouquet, 20 gr of margarine enriched in sterols to cook, salt and pepper.

Cut out ham in little block. In a pan color the whole onions and the ham. Reserve and leave only the juice in the pan. Color the pieces of rabbit. Powder with flour and mix. Add the white wine, the pieces of ham, onions and the furnished bouquet, salt and pepper. Let cook with soft fire 45 minutes. Add chopped mushrooms and let cook again 15 minutes. Serve this plate with boiled potato’s or pastas.

Sunday:
Carpaccio of Saint-Jacob:
Ingredients: 8 nuts of Saint-Jacob, 1 lemon, 4 teaspoons of olive oil, salt flower of “Guérande” (an island in France where the salt is produced) and pepper.

Cut the nuts of Saint-Jacob in very thin slices. Lay out them on 4 plates. Add the lemon juice, olive oil, pepper and some grains of salt flower. Reserve 20 minutes in a fresh place.

Lucculus escallop with green salad:
Ingredients: 4 thin veal escallops, 50 gr of vegetable margarine to cook, 2 soup spoons of flour, 4 thin smoked ham slices without the fat, 4 thin slices of Gruyere with 18% fat content, salt and pepper.

Add flower, salt and pepper to the escallops. In a large pan, color the meat with the margarine 4 minutes on each side. Put down on each escallop a ham slice and a Gruyere slice. Leave stewing until the cheese is melted. Serve with it pasta.

Desserts:
Pears with the wine:
Ingredients: 4 ripened pears, 25 cl red wine, 100 gr of sugar, 2 slices of lemon, 2 slices of orange, 1 teaspoon of cinnamon, 8 grains of pepper.

Boil the wine with the different ingredients in a large pan. Peel pears without taking out the tails. Cook the pears in the wine during 20 minutes. Serve a pear and its sauce in an individual cup.

Peach in grapefruit jelly:
Ingredients: 4 fresh peaches or a tin of peaches in syrup, 25 cl of pink grapefruit juice, 4 sheets of gelatin, 2 sugar spoons.

Add cold water on the gelatin leave. Cut the peaches in thin slices. Distribute the slices in 4 cups (ramequin in French). Boil the grapefruit juice with the sugar. Take the leave of gelatin in hand, extract the water and add it to the preparation. Pour the liquid on the peaches. Leave 2 hours in the refrigerator. Unmould and serve it in plate.

Charlotte with pears:
Ingredients: 4 half-pears with syrup, 4 spoonful of caster sugar, 2 spoonful of brandy of pear, 1 lemon, 20 lady fingers (sponge biscuits), 4 sheets of gelatin, 250 gr of soft white cheese (fresh cheese) with 0% fat content.

Soak the biscuits in the mixture of water and brandy of pear. Spread the cavity walls and bottom of a Charlotte with slightly soaked biscuits. Dissolve the gelatin (beforehand in cold water) in the hot lemon juice the gelatin sheets. Mix this preparation with the soft white cheese. Incorporate the pieces of pears cut in small dices of 1 cm. Fill the mould with this preparation. Leave one night with fridge. Unmould right before the service.

Apples in curl paper:
Ingredients: 4 beautiful golden apples, 1 lemon juice, 4 pieces of sugar, cinnamon powder, 4 full spoons of raspberry jelly.

Peel the apples, dig their center and eliminate it. Put down there a piece of sugar. Place the fruits on an aluminum foil, add lemon juice, cinnamon powder and close them hermetically in curl paper. Cook in the oven thermostat 7 (175 degree) during 25 minutes. At the time to be served, furnish the center of the apples with jelly raspberry.

The other desserts recipes will be covered in the next article with as well the Christmas eve recipes: a Long and gastronomical menu with of course no bad constituents for your cholesterol.

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Burn Fat Fast article: the end of this dessert recipes and the Christmas eve recipes against the cholesterol

You will see here that it is possible to make a gastronomic menu with a low level of cholesterol. You have to privilege the fish against the fat meat.

Flambe bananas:
Ingredients: 4 bananas not too ripe, 40 gr of margarine enriched in sterols to cook, 4 caster sugar spoons, 1 glass of agricultural rum.

Peel the bananas, divide them in 2 parts along the length. Melt the margarine in a large pan. Cook the bananas 4 minutes on each side of each with soft fire. Put down the bananas in a hot dish add sugar on it. Warm the rum till the boiling, ignite it and pour it on the bananas while bringing it to table.

Black currant mousse:
Ingredients: 400 gr of pulp of blackcurrant (a ready-made mousse bought in a store), 60 gr of caster sugar, 1 sheet of gelatin, 200 gr of soft white cheese (fresh cheese) with 0% fat content, 5 gr of vanilla sugar.

Soften the gelatin with fresh water and reserve. Warm the glass of blackcurrant pulp and incorporate the gelatin. Mix the rest of pulp with 40 gr of caster sugar. Whip the soft white cheese. Add the rest of sugar and the vanilla sugar. Mix delicately the pulp, whipped soft white cheese and the gelatin. Distribute in 4 glasses. Leave in the refrigerator 1 hour.

Soup of peaches with pink pepper:
Ingredients: 4 white peaches, 25 cl of sweet white wine, 70 gr of sugar, 1 full spoon of pink pepper, 8 raspberries.

Peel the peaches. Pour the wine and the sugar in a pan. Let melt the sugar. When the wine boils, add the peaches and the pink pepper. Let cook 10 minutes with soft fire. Pour in a fruit dish. Leave 12 hours in the refrigerator. Lay out raspberries and served fresh.

Melted of fruit:
Ingredients: 750 gr of varied fruits of season, 400 gr of apricot jam, 1.5 dl water, 0.5 dl of “Grand-Marnier”.

Take out the tail, peel, wash and cut the fruits in dices. Place them in a large tureen and sprinkle them with the “Grand-Marnier”. Let macerate 1 hour. Passes the jam to the “moulinette”, add water. Pour the mixture in a sauce pan for fondue. Make boil 3 minutes. Place it in the center of the table on the stove. Lay out the pieces of fruits in the cups use wood sticks to soak the fruits in the sauce.

Covered pineapple:
Ingredients: 1 pineapple of 1 kg, 200 gr of frozen blackcurrant, 4 cl of blackcurrant liquor, 2 white eggs, 1 salt pinch.

Peel the pineapple, cut in 8 slices. Place them in a plate, sprinkle with blackcurrant liquor. Let macerate several hours while turning over the slices every hour. Reserve the juice. At the time of being useful, lay out the slices of pineapple on a plate in the oven. Salt the egg white, beat the eggs in snow. Distribute them on the pineapple slices and introduce the plate in the oven. Let cook thermostat 4 during 15 minutes. Lay out 2 slices on each plate and add on it the reserved juice.

The Christmas eve menu:
(For 8 people)

Salmon Gravelax:
Ingredients: 1 salmon trout or 1 small salmon of 1 kg, 3 spoonful of salt, 1.5 spoonful of caster sugar, 1 half teaspoon of black pepper (roughly crushed), 1 or 2 boots of dill.

Empty the fish and open the fish as a wallet. Eliminate the fish bone. With a tweezers, withdraw minutely the little fish bones on the surface. Spread the interior of the fish with the salt-sugar-pepper mixture and the half of dill. Close again the fish and lock up hermetically in an aluminum foil. Leave it 48 hours in the refrigerator. Take the fish out of the fridge, carefully scrape its flesh to eliminate dill and pepper. Cut out in very thin slices without reaching the skin (like a smoked salmon). Add on the slices a little bit of olive oil. Strew with dill finely chiseled. Present it in the dish of service. Garnish with half-sections of lemon. Accompany with fine roasted farmhouse bread sections.

Stuffed turkey:
Ingredients: 1 turkey of 2,5 kg, 500 gr of stuffing, salt and pepper.

Recipe of this light stuffing:
Ingredients: 2 beautiful turkey escallops, 2 section of bolled ham without fat, 2 spoon of grape pips oil, 2 shallots, salt and pepper.
In a pan, bleach chopped shallots in hot oil. Add chopped escallops and chopped ham. Cook it 10 minutes. Add salt and pepper.

Stuff the turkey copiously. Cook it in the furnace thermostat 7 (175 degree Celsius) during 3 hours minimum by taking care well to sprinkle turkey with its juice of cooking every half-hour. Accompany by a chestnut puree.

Pineapple in jelly:
Ingredients: 2 fresh pineapples, 8 gelatin sheets, 1 fresh pineapple juice bottle, 4 spoon of caster sugar.

Peel and cut 2 pineapples in slices. Put down the slices in small cups. Weaken the sheets of gelatin, boil it in one half-bottle of pineapple juice. Add sugar and mix with the rest of the fruit juice. Pour in the cups, place its a few hours in the refrigerator. Unmould under hot water.

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Burn Fat Fast article: What are the characteristics of a good method to lose weight?

To lose weight durably, it is also necessary to modify durably certain aspects of its way of life.

Each day of its life, each one must nourish and consume sufficient nutritive elements to meet its needs. The appearance of a ponderal overload reveals that, for one more or less long period, one consumed more than his needs, so that the energy reserves could be constituted in the form of body fat. Either the contributions are excessive, or the requirements in energy are too weak. Today, it should unfortunately be noted that the food requests are numerous while the occasions to be spent physically are rarer. We are in the ideal situation to eat more than necessary and thus to become gradually larger and perhaps obese. It is what indicate to us the French statistics which show that between 20 and 60 years Frenchmen takes on average 12 kg whereas the Frenchwomen gain 8 of them.

To lose weight, and especially to remain thin, this tendency should be reversed. One can follow a diet, one can increase his physical activity, one can make both at the same time. If it is wanted that the benefit last, it is necessary to agree to make a life style of it. In spite of the difficulties of such initiative, those which succeeded in overcoming obesity prove that success is with the range of all. Very restrictive diets can certainly cause a fast lose of weight at the price of great sacrifices. From their excessive nature, these diets cannot be followed very a long time. The lost weight is reinstalled as of the stop of the diet because the conditions which led to the ponderal overload are again in place. This type of diet can moreover induce nutritional imbalances and psychological disturbances. Its abandonment involves a feeling of failure which is confirmed soon by the return of the kilos. In certain cases, these excessive diets are followed by periods of loss of control where food consumption is irrepressible. It is the “yo-yo syndrome” which touches those which alternate strict diets and losses of control and undergo often considerable fluctuations of weight. It goes without saying that this syndrome is extremely prejudicial, as well to psychic balance as with nutritional balance.

A good diet is that which one can follow a long time and who can become integral part of your way of life.

It must be complete on the nutritional level, and thus varied;
it must limit the feelings of hunger;
it must be able to be carried out within the framework of the life activates of today;
it must take into account the pleasure of eating.

Except in very particular cases which require a fast diet (a surgical operation for example), a reasonable diet must allow a loss of weights of 500 gr. per week. When the ponderal objective is achieved, the same diet must be able to be followed in its principles (variety, balance, pleasure), by increasing the ration of such kind that the weight loss stops and that the desired weight can be maintained. When for the physical exercise, it is necessary to be conscious that only a vigorous and constant practice of sport can have, in the absence of diet, a slimming effect. However, it is completely recommended, for that or that which wants to lose, to increase its daily physical activity. On the one hand, the exercise will contribute to maintain the energetic expenditure (and thus, needs) on a good level in spite owing to the fact that, at certain person with the diet, the organism has tendency to reduce its expenditure thanks to various biological adaptive mechanisms. In addition, by making exercise, one preserves his muscular mass. Because, when one loses weight, the thin muscular mass tends to decrease parallel to loss of fat. To minimize this effect, it is important to make work its muscular capital for the period of the diet.

Once the diet is finished, the maintenance of a good muscular mass will prevent also the return of the kilos. Indeed, more the muscular mass is important, more the requirements in energy are large. Consequently, a person who loses weight while preserving his muscular mass will have, once achieved his ponderal goal, larger energy needs (what will enable him to eat a little more) that if it had lost by losing at the same time fat and muscular mass.

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Burn Fat Fast article: What are the characteristics of a good method to lose weight?

Benefit of the slimming

The benefit of the slimming are multiple and indisputable. Many wants to lose by hoping for an esthetic advantage.

Without falling into excesses, it should be recognized that this motivation legitimates to get back more harmonious body proportions is often very powerful. Channeled well, it can contribute to support the efforts necessary to the success of the mode.

The slimming is also accompanied by physical benefit important for health. Those appear even if the slimming is relatively modest. and well before the person did not reach a weight which one could considerer like normal. One has indeed known for a few years that the loss of 10 % of its initial weight makes it possible to a person in ponderal overload to enormously improve several indicators of its health:
The blood pressure decreases appreciably;
the sugar rate present in blood decreases by 50%; fat present in blood are also affected: total cholesterol decreases, just as bad cholesterol (LDL cholesterol);
improvement of the respiratory function, in particular during the sleep;
reduction in the risk of diabetes and high blood pressure (hypertension).
The quality of life in general, the regard of oneself and the psychological state improve.

The overweight or obesity can constitute serious obstacles with the social integration, in particular with the children and the teenagers. In the adult as, obesity returns the life in the society more difficult, as it is a question of obtaining an employment or simply of taking public transport.

Discriminations against the people in ponderal overload are obviously reprehensive. Their disappearance, so desirable is it, is perhaps still distant. While waiting, it is necessary to count with the number of the benefit of a slimming the improvement of the interpersonal relations in the society.

Importance of the pleasure

The pleasure is one of the great forces of nature. The satisfaction of the hunger and thirst is accompanied by pleasure. The pleasure of eating is one of the great joys of the life.

Certain experts of sciences of nature believe that the experiment of the pleasure is one of the essential factors which allowed certain species, like our, to survive during centuries and to develop.

When one wants to lose and engage in a long-term process which will require supported efforts, it is very important to facilitate the life and to agree all the possible pleasure. The pleasure must come in particular from food and the menus which one chooses. During a diet, the pleasure must also form part of a healthy food.

Alternation between hunger and satiety forms part of the food experiment of each one, and contributes to the pleasure of the food activity. The experiment of a light feeling of hunger at the beginning of meal is very pleasant and makes it possible to eat with appetite. During the meal, sensorial stimulation ensures the pleasure; the development of feelings of satiation causes also pleasure. The satiety which is established after a meal acts like a physical, internal, food consumption reward.

During a diet, it is important to preserve all the sources of the pleasure to eat.

In particular, it is essential to satisfy the hunger well, and thus to be sufficiently nourished. A too strict diet, at the painful origin of feelings of hungers, cannot be followed a long time in our society with food abundance. Same manner, a dull food which is as well insipid, without color, without surprised cannot provide motivation for the diet.

Consequently, to succeed in losing weight, it is necessary to integrate the pleasure of eating within the daily framework of the died. It will not be therefore a died without effort, but the effort will find its reward and its motivation in the pleasure.

In conclusion

The modern life supports the catch of weight by a too great food request and an excessive reduction of the physical activity.
To reverse this situation to find, or simply to preserve, a weight compatible with health is not easy.

It is thus necessary to take the orders and to choose its life style.

This book proposes several pleasant solutions with the daily problem of a food adapted to the desire to lose or maintain a reasonable weight. The philosophy of the Weight Watchers program put on simplicity, flexibility and the pleasure. They are there crucial elements of the success in very durable slimming.

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Burn Fat Fast article: Put an end to the Cholesterol Part XI

I posed in this chapter (the patient) a certain number of questions to the doctor who answered me in a clear way.

All these questions correspond to the doubts and the various interrogations which were mine (the patient) during the first week of diet - without medicine - against cholesterol.
Question 1:
Is there risks on middle term or the short term with my current cholesterol? How can one can detect it?

Doctor answer: Of course, you run cardiovascular risks since your cholesterol tends to block your arteries. Unfortunately, there exists that few signs visible, in addition very inconstant, testifying to an excess of cholesterol, such of the yellow spots on the level of the eyelids or a pearly aspect of the circumference of the iris.
One can thus say that the only manner of discovering this anomaly is to undergo a blood analysis.

Question 2:
What is the difference between a diet to lose weight, say to lose approximately between six and ten kilos and the anti-cholesterol diet which I want to follow?

Doctor answer: At the beginning, the idea is the same. Should be avoided hidden fats. The difference between the two died is that if one wants to kill the cholesterol, it will be necessary to remove in more rich foods in cholesterol and first the egg yolk.
The hard-boiled egg, basic food of the reducing diets, very appreciated by mannequins IS FORMALLY PROHIBITED when one has cholesterol.
You will find a table in a previous article with the subject: the false friends of cholesterol indicating what paradoxically is fatal during an anti-cholesterol diet but without danger during a regular diet:
Put an end to the Cholesterol Part III
OR this table at:
False Friend of Cholesterol

Question 3:
When one is an active person, there is no risk of an important fall of its energy when one follows an anti-cholesterol diet?

Doctor answer: Not at all, because the essential energy for your activities is mainly provided by sugars. It is necessary to distinguish slow sugars (rice, potatoes, paste) essential with a normal physical activity and fast sugars (pieces of sugar, dry fruits, certain fruits) which one will use during an effort or a specific sports activity.
You can find very good information about the sugar in one of my previous article with the subject: An enemy not to be underestimated: sugar!:
Put an end to the Cholesterol Part IV

Question 4:
Wouldn’t my anti-cholesterol diet be not easier with a medical aid, i.e. by taking medicines?

Doctor answer: In any way, you are quite able-bodied. It thus should be prevented taking some medicines which cannot act that within the framework of a preliminary died.
Many people believe that the medicines replace the died. It is not true at all. It is a medical absurdity = nonsense! To give an example among others, it is not because you take some medicines that you have the right to take a ‘bearnaise sauce’ to accompany a nice steak!

For info, the ‘bearnaise sauce’ is in France a very popular sauce accompanying with taste a piece of meat. This is as well another version for the fish with the ‘hollandaise sauce’. But the bearnaise sauce is quite a nightmare for an anti-cholesterol diet. This is reduction of white wine with shallot, black pepper and tarragon where melted butter is added!

Question 5:
How long will it be necessary for me to hope to find a normal cholesterol rate?

Doctor answer: In your case, you need at the minimum two till four months by following this diet in a good way and to check by a new blood test that your cholesterol is practically standardized.

Question 6:
Then no more need for a diet against the cholesterol?

Doctor answer: It would be the largest error which you can make, because very quickly with the stop of the died you will return very quickly to the starting box.
But I am not anxious because, after a few months, say 6 months, from this new feeding way you will feel in healthy form and you will have the proof that cholesterol for you is overcome. These elements will be a rather strong motivation so that you proceed in the good way.

You can find the rest of the Questions-Answer is the next article. I really hope you enjoy this information about the cholesterol.

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Burn Fat Fast Article: Put en End to the Cholesterol Part I

Fundamental rules:
Two types of foods have to be well known: the saturated fat and the foods rich in cholesterol. The saturated fat is your principal enemy. They relate to primarily animal fat (solid at ambient temperature) with an exclusion with the fish fat. But sea food has a huge level of cholesterol. Sea food is good for a diet but not for people affected by the cholesterol. What a paradox!

The practice:
Used fats are vegetables and are useful for cooking or accompanying foods (olive oil, grape pips oil, vegetable margarine).

The dairy products which you consume without restriction will be always with a very low fat level. The regular milk contains animal fats. Therefore, you only can consume skimmed milk. And the light cheeses have to be consumed with moderation.

Bread, pasta, rice, fruits and vegetables can be consumed without moderation.

White meats (with an exception with the pork) and fishes are the best friends.

A place of choice is reserved with the apple rich in pectin whose regular consumption cause a drop in cholesterol.

It is the same with the red wine. With moderated consumption (two daily glasses), it contributes to the reduction of the cholesterol.

Certain modes of cooking must be privileged (will be discussed in a future article).

A diet with your doctor must be checked and monitored, especially in the beginning. We advice you to meet your doctor at least once a month.

These regular visits have two essential goals. First of all, you have to control your results.

You must make sure that the objectives to reach were obtained. With the control of your weight, you have to use all the time the same balance and if possible at the same time. You have to make a blood test at the end of two, four and six months.

Secondly, you will be better informed. You can put to your doctor all the questions which will not fail to be binding on you and and thus to make preciser certain particular points in connection with your own personality.

In the event of insufficient results the doctor will ask you to fill a book or a notebook on which you will note each day the exact composition of all your meals. By reading this document, your doctor will be able to correct the large or small errors which you sometimes have done unconsciously.

Lightened butter and margarine:
The regular butter is very rich in cholesterol (250mg for 100 grams). In comparison, a fish contains ten times less cholesterol. Also lightened butters with 41% fat initially appeared and at present with only 25% fat. Thus, that contains four times less animal fat and cholesterol.

The margarine consists of a homogeneous mixture (blending) of fat and water. One calls that an emulsion. It is clear that the margarine’s manufactured from animal fat are contra-indicated in your diet. Their only interest is their attractive price. The vegetable margarine is much healthier, easy to spread out on a piece of bread but there are more expensive.

A little revolution: The recent arrival on the market in margarine’s enriched with vegetable sterols represents a considerable progress in the field of fight against cholesterol. Indeed, these sterols are supposed to reduce the rate of bad cholesterol, cholesterol LDL. The manufacturers announces a fall from 10 to 15% of the cholesterol LDL for a daily consumption of 20 grams of the product for one month within the framework of a well followed diet.

More info about how you can end up with your cholesterol will be presented in the next articles with these subjects: fishes and sea foods, meats and fat materials, is the wine your enemy, 3 lists (good fats and the bad fats, false friends of the cholesterol’s and the black list of the foods very rich in cholesterol), best modes of cooking, An enemy not to be underestimated: sugar, ten rules to follow, test your future level of cholesterol with a list of questions, the eight sauces accompanying the meats and fishes, medicine against cholesterol is not the ransom of glory, the sport: an essential complement with your sport), Breakfast, One week of menu, Desserts and Receipts of Christmas eve.

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