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MORE LIGHT MEAT


LOMO DE CERDO-
Al contrario de lo que se suele pensar, el lomo de cerdo es tan magro como la pechuga de pollo sin piel, que es la parte menos grasa de esta ave. Así pues, esta carne no solamente resulta ser muy sabrosa sino que también puede considerarse ligera y saludable.

TERNERA-
En este caso, tal como ocurre con el cerdo, el lomo es el corte más magro y con menor cantidad de grasa animal. Además esta es más rica en proteínas y hierro. Otras partes como la falda, la paletilla y la aguja también son recomendables.

CARNES CRASAS-
La OMS recomienda limitar el consumo de las carnes que tienen más de un 10% de grasa a una o dos veces al mes. Dentro This group includes meat such as beef, lamb or pork (except for his loin), which can have up to 25% fat. In the calf this amount reaches only 12% and that of all meat fat is the most recommended. LEAN-MEAT


When choosing the best alternative because they have less than 10% fat. For example, the chicken housed in a 4% and the pork has a 3% However, how healthy would limit their intake to about 3 or 4 times a week, alternating chicken, turkey, rabbit or pork loin.

NEGATIVE ASPECTS OF MEAT-
Especially in the case of red meat, which is richer in cholesterol and saturated fats lean meat. It also provides more calories and is rich in purines, which affect the level of uric acid.


BUT POSITIVE-fat meat often contains more iron than lean and, therefore, recommended in cases of anemia. Besides red meat also tends to be richer in B vitamins (especially vitamin B12), important for metabolism because it helps the formation of red blood cells and maintenance of the central nervous system. Keep in mind that meat is one of the best sources of protein quality calls with other foods such as eggs, dairy or fish.

Fireplace Shelves Ottawa

lemon liqueur parfait TURRÓN

3 lemons with thick skins and preferably not have been treated - 1 / 2 liter of spirits or grape marc - 1 / 2 liters of water - 500g of sugar. Peel the lemons

removing only the yellow, white, is inadequate for the preparation because it is bitter, insert the shells in a 1.5-liter jar with sealing capacity, pour the alcohol, seal and marinate for 20 days, stirring once a day.
Heat water, add sugar and stir until completely dissolved. Allow the syrup to cool, add it to alcohol and let stand for 10 days.
Filter to remove lemon liqueur skins, insert it into two bottles and cover well. Are perfectly preserved about 12 months.

NOT ONLY TO DRINK:
lemon liqueur is ideal for serving cold at the end of the meal. It also can be diluted with tonic water or pour a few drops on shrimp during cooking in the pan, to give the dish a very special aroma.