Meat and poultry are valuable and for many people, it is the most popular sources of protein and other important nutrients. However they also can be high in saturated fat and cholesterol that can harm your health and put you at risk of so many diseases.
Selecting meat and poultry products to avoid illness:
• Look for key words-Certain words on packaging point out cuts that are lower in fat. Lean cuts of beef include chuck, round, sirloin or tenderloin. Lean pork or lamb includes tenderloin, loin chops otherwise leg. The leanest poultry is white meat coming from the breast with no skin.
• Check percentages- When buying ground beef, look for packages with the maximum percentage of lean meat which is 90 percent or higher.
• Check the ground- Ground poultry can contain as much fat as ground beef has, or more, because it often includes dark meat and skin. To make the leanest selection, choose ground breast meat, or look for low-fat ground chicken or turkey.
• Be selective- Prefer beef that is labeled "Choice" or "Select" instead of "Prime," which usually has more fat. If you can't oppose the higher-fat choices, use them as an occasional indulgence rather than a regular option.
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