Cooking fats including lard, dripping and vegetable oils. Butter, margarine and other spreads. Cream, ice cream, artificial creams, sweet yoghurts. Thick and creamy soups. Rich sauces and gravies, mayonnaise and salad cream.
Cheese choose medium and low fat varieties and use as an alternative to meat at a meal.
Eggs use a maximum of 4 to 6 a week. White bread and other white flour products. Sugar, preserves, soft drinks and sweet foods generally. Foods which contain the above as ingredients e.g. pastries, cakes, rich biscuits, chocolate, toffees, rich sweets.