Trim off the fat you can see before cooking meat and poultry. Drain off all fat after browning. Chill soups and stews after cooking so you can remove the hardened fat from the top. Limit your average total daily cholesterol intake to less than 300 mg. Eggs and shellfish can be a major source of dietary cholesterol, but they're fairly low in saturated fat and total fat.
Egg whites have no fat and no cholesterol.
Limit organ meats such as liver, brains, chitterlings, kidney, heart, gizzard and sweetbreads. Eat 6 or more servings each day of breads, cereals or grains, pasta, dried beans or starchy vegetables. Inc. All rights reserved. Unauthorized use prohibited.