Drug Medical Information

HEALTHY FOOD: SHIFT THE SPOTLIGHT OF YOUR EVENING MEALS AWAY FROM FISH, POULTRY, OR MEAT.

Making meat the focus of our meals is simply habit - an unhealthy one. But there are so many inventive ways to use fish, chicken, turkey, or lean red meat to enhance or liven up vegetable ' dishes or soups made with a variety of grains or legumes. For example, put small amounts of meat or poultry in stir-"fries," but use plenty of vegetables; serve over rice, as in Chinese or Indian cuisine. Or make the high-fat, high-cholesterol protein foods just a small part of hearty stews and chowders rich in complex carbohydrates.
And defatted meat stocks are terrific: Since cholesterol is only present in animal tissues and fats, you can use as much as you want of these defatted stocks to give all-vegetable dishes a hearty, meaty taste. Make your own stock (be sure to skim off all the fat before you cook with it. You can even use stock to "saute" meat or vegetables; you don't need fat. Using 1/4 cup of liquid for every cup of cut vegetables, boil the liquid alone first, then switch to a medium flame and add the vegetables, stir-"frying" until tender-crisp. You can steam with stock, too; bring it to a full boil under the steamer basket, then add the vegetables and cook, covered, for just a few minutes. The liquid, enriched by the vegetables, can become the basis of a full-bodied sauce or soup on another day. Stock stores well in a jar or plastic container and can certainly be frozen - try freezing it in an ice cube tray so you'll have small amounts ready for "sauteing."
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