In a message dated 10/7/02 4:51:36 PM, [log in to unmask] writes:

>All meats and poultry should be "trimmed of visible fat."
>
>
>Page 103:  "Also, wild bird eggs are nutritionally different from
>domesticated chicken eggs; they have higher levels of beneficial omega-3
>fat
>and lower levels of artery-clogging saturated fat.  THis means that you
>should limit consumption of eggs to six a week.  You should also buy eggs
>enriched with omega 3 fats."
>

Sounds like a fat phobe in 'sheeps' clothing -- fat is good for you, BUT....
types! They extoll the virtues of fat in their book -- but only the so-called
Good-fats (usually the 'safe' ones the medical establishments and ADA have
'begrudgingly' decided are ok) and then when you actually get to their
recipes one finds simply more low fat stuff dressed with a little so called
good oil.  Read some 19th century cookbooks (before we had new fangled man
made foods including vegetable oils and before heart disease, cancer and
obesity epidemics) -- the recipes are generous in their use of cream, butter,
beef tallow, chicken fat, lard, etc. They didn't tell you to trim the fat --
in fact, one book I have says to pick meat 'well-marbled' and a good chicken
was one that had great amounts of yellow fat. BTW - both chicken fat and lard
are mainly mono-unsaturated fat.

Namaste, Liz
<A HREF="http://www.csun.edu/~ecm59556/Healthycarb/index.html">
http://www.csun.edu/~ecm59556/Healthycarb/index.html</A>