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Pletal (Cilostazol)

Fish, poultry and meat are excellent foods, providing protein, vitamins and minerals. But you need to choose the kinds which contain these essential foodstuffs without a large amount of saturated fat. A simple rule is to eat more fish and chicken, and less fatty meat. (Much of the fat in chicken is in the skin.) Among red meats, veal is the least fatty. Other meats which are quite low in fat are rabbit and hare, venison, pheasant, grouse and other game. Mutton, duck and goose contain saturated fat in large amounts. Restrict the amount of meats such as beef, turkey, pork, ham, bacon and lamb to f lb, 350 g (raw weight excluding bone) per week. This gives three servings.
The method of cooking affects the amount of fat you eat. Grilling and barbecuing greatly reduces the fat content of meat and poultry; but avoid over-cooking. If you roast or bake a joint, place it on a wire rack so that the fat can drip away into the roasting dish. Frying and ordinary roasting do not remove fat in this way. At the table trim away the visible fat on meat and discard it. Do not buy pre-prepared minced meat, which may contain a large amount of fat; buy a portion of very lean beef (chuck steak or stewing beef) and ask the butcher to mince it for you. Much of the fat in meat is visible: look for the tell-tale white or yellow-white streaks. Always select the leanest cuts and encourage your butcher to stock them. They are often the least expensive and you are not wasting your money by buying fat.
To remove most of the fat in gravies, soups and stews, prepare them the day before you serve them. Place them in the refrigerator overnight. The fat will float to the top and harden. Remove it before reheating the dish.
To reduce the fat in minced meat and sausages still further, fry them ‘dry* in a non-stick pan, or use very little frying oil. After frying discard the fat and drain the hamburgers, rissoles or sausages on absorbent paper before serving.
Most sausages contain a lot of fat; so do pate and luncheon meats. Mutton, goose and duck have a high fat content. Among the foods which are rich in cholesterol are brains, liver, kidneys, heart, sweetbreads, tongue, fish roe (including caviar) and shrimps. Eat these foods only occasionally. Soups made from fat-free stock are, of course, permitted; lentil and pea soups are good sources of protein.
The health-promoting properties of red meat are pure mythology. Fish, poultry or veal are as good or better, whether you are an athlete in training or a suburban commuter. When you eat a roast joint, a fried steak or a hamburger you are getting more calories from fat than from protein. You can reduce these fat calories by half if you ensure that red meat is rack-roasted or grilled and if you carefully trim away all visible fat. Ironically, if you are fond of hamburgers, you may be better off with the cheapest kind which, in some countries, contains a good proportion of soybean protein.
Have more fish meals. Some fish contain little fat; others are fatty, but the fat is not of the saturated, cholesterol-raising kind. Fish protein is highly digestible and very nutritious. But if you use tinned fish, drain off the surplus oil in which it is packed. The only word of caution concerns pre-prepared or pre-cooked fish; it may have been fried in unsuitable oil and the batter may have been made with eggs.

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