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Dietetic Meat & Fish

Is there a food that is nourishing, healthy, satisfying, low in calories and, moreover, also tastes good? That is exactly what we’re looking for when we decide to go on a weight-loss diet. But in reality it works differently, doesn’t it? What is tasty isn’t healthy, what is satisfying isn’t nourishing . . . and what is low in calories isn’t delicious. That’s the point. In fact, the opposite is true.

Welcome to the world of meat and fish. It is worthwhile and important for these to be part of your menu when you want to lose weight but not to go around feeling hungry; when you want to enjoy what you have on the plate without ‘paying the price’.
When someone mentions beef we imagine a 400 gr. steak that is rich and dripping with fat. That’s the mistake. Beef has much less fat and cholesterol than we think. There are even cuts that only have 5% fat, once the visible fat has been removed
(cuts No. 4, 5, 6).
Even entrecote steak can be part of a weight-loss diet. After removing the visible fat, a 200 gr. portion of steak, together with carbohydrates and vegetables, can certainly be a completely legitimate part of the weight-loss process.
One of the main advantages of meat, in this instance, is the sense of fullness that it provides over a long time. Therefore, the craving to find something to snack on fades for several hours after you eat. The truth is that we are already aware of this with regard to fish . . . we know that fish is healthy, we know that fish is low in calories and fat, we know that it’s quick to prepare and easy to digest . . . are we also aware of the fact that fish is the leader when it comes to providing a feeling of fullness?

When dieting - it is important to feel sated
The mechanism of hunger and satiation is one of the more developed and complex mechanisms in the human body. At one time people believed that satiation derived only from the stomach being full. After eating, the stomach becomes full and this is “transmitted” to the brain. The message reaches the ‘hunger and satiety center’ in the brain, which in turn transmits the order to stop eating.
Indeed, it is important to fill the stomach but, as it seems clear, the satiety mechanism is complex and developed, and involves materials that are created in the brain and in a large number of hormones . . .
The hormones responsible for the feeling of satiation are secreted from the digestive system at different stages after eating. The stimulation of this secretion is dependent not only on the food itself, but also the type of food, and its composition. Proteins? carbohydrates? fats? what most stimulates the secretion of the hormones?

What food fills the stomach the fastest, and empties it the slowest?
The longer the stomach remains full, the sensation of fullness will remain, and it is this feeling that is responsible for the secretion of hormones that transmit the message to the brain which says “I’m full. Stop eating”. The immediate sense of fullness (if this is not ignored!) permits smaller quantities to be eaten during the meal itself. Just like our mothers and grandmothers used to tell us, you have to stop eating before you’re full!

What causes the stomach to empty more slowly?
proteins! Proteins - the various types of meat (beef, fish, poultry), eggs and milk products - these are the foods that are primarily rich in protein. They are digested in the stomach, and contribute to the sense of satiety because they remain in the stomach.

Proteins in the Diet - not just a sense of fullness
When we lose weight we lose fatty tissue. However, unfortunately, together with the fat we also lose water (and not just during the initial period) and also - muscle tissue. It is true that if we exercise during the diet we lose less muscle, but there is also a certain degree of loss.

How is this associated with fish and meat?
Adequate consumption of protein with high nutritional quality will help to reduce the breakdown of muscle during dieting. Therefore, it is very important to eat not only bread and vegetables . . . but also meat and fish. Since we have already learned that these contribute to a sense of fullness, and that most of the fish and also some of the cuts of meat are low in fats and calories, we have some very compelling reasons to ensure that these will be part of our weight-loss diet.

It is possible to remove the visible fat from all cuts of meat and all the of the fish, and this very significantly reduces the fat content and the calories.
Low fat cuts of meat - Shoulder (4), Roast Shoulder (5), Faux Fillet / Mock
Tender (6). Low fat fish - St. Peter’s Fish (Musht), Cod, Hake, Halibut, Locus and Redfish

 

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