Diet is an important factor in the cause and cure of many ills. Eat a bad diet and heart disease is inevitable. Knowing what food to eat and what to avoid to maintain a well-balanced diet not only can control your weight, but also save you from heart and blood vessel disease, therefore to prolong your life.

There are certain foods we should avoid in different foods group which may destroy our health and our heart. By eliminating certain foods from your diet, including others in the right amounts, you can achieve at least a 50 per cent protection against heart attack.

Soups - The high in fat content soup is creamed soups. The commercially prepared ones are particularly fat-heavy, and since the fat cannot be readily removed from them, they should not be used. It is always a good idea to read the label carefully on any packaged product from which soup is being made. The law pertaining to the labelling of foods requires a in the product, so undesirable sources of fat can be avoided.

Meats - Meats are basic ingredients in the low-fat diet, since their protein content is most desirable for energy and palatability. Among meats pork, bacon, and ham are highest in fat and cholesterol content. They should not be eaten on the low-fat diet other than occasionally. So are the glandular organs such as sweetbreads, brains, kidneys, caviar, fish roe, and giblets, except liver.

Fish - Certain fish are high in fat content and are best avoided. These are: bass, bluefish, butterfish, deviled crab, eel, herring, mackerel, scalloped or fried oysters, pompano, salmon, sardines, shad, and trout.

Poultry - Because duck and goose have a layer of fat just beneath their skin, so they are always considered a fatty meat which should be avoided.

Dairy Products - Whole milk, cream, butter, and cheeses such as American cheddar, Swiss, cream, creamed cottage, cheese spreads, Gruyere, Edam, Limberger, Liederkranz, Parmesan, Roquefort, and Yogurt made from whole milk are all high in fats and should be eliminated from your diet.

Eggs - Egg yolks are exceptionally high in cholesterol and fat content. They are often used by medical investigators and researchers to produce atherosclerosis and "hardening of the arteries" in experimental animals.

Breads - Hot breads, pancakes, waffles, coffee cakes, muffins, buns, doughnuts, Danish pastry, sweet rolls all contain some appreciable amount of lard, butter, or egg yolk. Those especially interested in home baking can find recipes for these fat-free breads and pastries in low-fat cook books, if desired.

Desserts - All those made with butter, egg-yolks, or cream should not be consumed, such as pies, cakes, pastries, cookies, custards, eclairs, gingerbread, shortcake, and puddings. Notoriously high in fat and cholesterol are ice-cream, parfaits, and frozen creams.

Others - Other Foods should be avoided including avocados, coconuts, nuts, chocolate, cocoa, fat contained in the usual salad dressings, gravies, and sauces which are all very fatty. Animal fats, such as lard and suet, should particularly be avoided in cooking.

Frying foods is a very unhealthy way to interfere with the normal digestion of foods and essential nutriments and vitamins. Frying should be completely eliminated in the preparation of foods, not only because of its high fat production, but also because the irritating character and effect on the digestive tract of the fried fats, and the destruction of vitamins and essential food stuffs in the food that is fried. Even vegetable fats are best not used. Despite of that, vegetable oils such as soya oil, corn seed oil, and cottonseed oils are exceptions.

The dictates of common sense and self-control of drinking alcohol is required particularly where our health is concerned, although there are no restrictions on its use, because it has no fat content.

Research found that a significant loss of weight was followed by an average 35 per cent reduction in the work the heart has to do. The low fat,low-cholesterol diet has been proved to be effective in reducing weight and promoting general good health.



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