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I. FOODS TO AVOID

For Low-Cholesterol

Low-Triglyceride Diet

NOTE: Consult your physician/doctor before attempting this diet.

MEAT/FISH:

Avoid Pork, bacon, sausage and other pork products. Fatty fowl [duck, goose]. Skin and fat of turkey and chicken. Processed meats, luncheon meats [salami, bologna] frankfurters and fast foods hamburgers. Organ meats [kidneys and liver], canned fish packed in oil. Shellfish [lobster, shrimp, crab, oysters] should be used sparingly.

EGGS:

Avoid egg yolks.

FRUITS:

Avoid coconuts.

BEANS:

Avoid commercially baked beans with sugar and/or pork fat.

BREADS/GRAINS:

Avoid any baked goods with shortening and/or sugar. Commercial mixes with dried eggs and whole milk. Avoid sweet rolls, doughnuts and breakfast pastries.

MILK PRODUCTS:

Avoid whole milk and whole milk packages goods, cream, ice cream, whole milk puddings, yogurts or cheeses, nondairy cream substitutes.

FATS/OILS:

Avoid Butter, saturated fats [olive, peanut and coconut oil], lard, solid margarine, commercial salad dressings, gravies, bacon drippings, cream sauces.

DESSERTS/SNACKS:

Avoid fried snacks foods like potato chips, chocolate, candies in general, jams, jellies, syrups, whole milk puddings, ice cream and milk sherbets. Hydrogenated peanut butter.

BEVERAGES:

Avoid sugared fruit juices and soft drinks, cocoa made with whole milk and or sugar. Alcohol.

II. FOODS TO USE

For Low-Cholesterol

Low-Triglyceride Diet

NOTE: Consult your physician/doctor before attempting this diet.

MEAT/FISH:

Choose lean meats [ chicken, turkey, veal]. One serving = 3 oz. of cooked meat. Also, fresh or frozen fish and canned fish packed in water. Meat and fish should be broiled [pan Or oven] or baked on a rack.

EGGS:

Egg whites can be used.

VEGETABLES:

Most vegetables are not limited. One dark green [string Beans, escarole] or one deep yellow[squash] vegetables is recommended daily. Vegetables may be boiled, steamed, strained or braised.

FRUITS:

Eat three servings of fresh fruits per day – 1 serving = ½ cup. Be sure to have at least one citrus fruit daily (if you do not have any reflux issues). Frozen or canned fruit with no sugar or syrup added may be used.

NUTS:

Pecan, walnuts and peanuts may be used sparingly.

1 serving = 1 tablespoon.

BREAD/GRAINS:

One roll or one slice of whole-grain or enriched bread may be used or 3 soda crackers or 4 pieces of melba toast as a substitute. Spaghetti, rice or noodles [1/2 cup] Or ½ large ear of corn may be used as a bread substitute. In preparing these foods, do not use butter or shortening, soft margarine can be used. Also use egg and sugar substitutes.

CEREALS:

Use ½ Cup of hot cereal or ¾ cup of cold cereal per day.

Add sugar substitute if desired.

MILK PRODUCTS:

Can use skim milk or skim milk products such as low-fat cheeses [farmer’s uncreamed cottage, mozzarella] low fat yogurt or powdered skim milk.

FATS/OILS:

Soft margarine or polyunsaturated vegetable oils derived from safflower, soybean, sunflower, corn or sesame seeds.

DESSERTS/SNACKS:

Limit to 2 servings per day, substitute each serving for a bread/cereal serving: ice milk, water sherbet [1/4 cup], unflavored gelatin or gelatin flavored with sugar substitute [1/3 cup], pudding prepared with skim milk [1/2 cup], egg white souffles, unbuttered popcorn [1 ½ cup].

BEVERAGES:

Fresh fruit juices [limit 4 oz. servings per day], black coffee, plain or herbal teas, soft drinks with sugar substitutes, club soda – preferable salt free – cocoa made with skim milk or nonfat dried milk and water [sugar substitute added if desired], clear broth.

MISCELLANEOUS:

You may use the following freely: vinegar, spices, Herbs, nonfat bouillon, mustard, Worcestershire sauce, soy sauce or flavoring essence.

III. Special Notes

Remember that even non-limited foods should be used in moderation.

While on cholesterol-lowering diet, be sure to avoid animal fats and marbled meats.

While on triglyceride-lowing diet, be sure to avoid sweets and to control amount of carbohydrate you eat [starchy foods such as flour, bread and potatoes].