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| No more Mac 'n Cheese |
First Published March 10, 2010
Update: Still need to stay on this type of diet. It's for life, really. But now I'm on a diet for pre-diabetes. But only weigh about 105 lbs. So now, I have to follow a diet designed for weight loss, while trying to gain weight. Now that's Contemporary Cooking!
Thanks for reading. September, 2025
My husband is prone to high cholesterol and heart disease.
His triple bypass at age 48 was the catalyst for my learning how to cook all
over again, to cook “fat free”. No more beef stew with rich sauce, no more beef
and Yorkshire pudding, or chicken kiev with gravy. No more Indian fry bread. No
more biscuits slathered in gravy or mounds of mashed potatoes made with whole
milk and butter. No more pound cake, cookies, ice cream sundaes or sweet,
sugary cakes dressed in velvety frostings.
I worried about serving up boiled chicken and rabbit food.
But I wanted my husband to live, so I learned how to cook all over again.
But “fat free” in an inaccurate label. Your body still needs
certain fats. I don’t cook fat-free. I cook low-fat. My husband and I follow a
low-fat, low-sodium diet.
The point of controlling the fat in our diet is to manage
cholesterol, the culprit of heart disease. But, as my husband and I discovered,
when you lower your bad cholesterol, you may also lower your good cholesterol.
So I had to learn how to make the bad go down and the good go up.
Even if your cholesterol isn’t spiraling out of control, you
should control the fats in your diet. In the next few posts, I’ll include some
low-fat recipes that don’t taste like boiled chicken and rabbit food. I’ll show
you how to adjust your diet so you don’t sacrifice taste for good health.
