Perhaps it's hard for you to associate lean meat with fat, but in fact, even in "lean meat", invisible hidden fat accounts for 28%.
Moreover, the fatty acids in meat are mostly saturated fatty acids, which are more likely to lead to cholesterol deposition. Therefore, patients with cardiovascular diseases and hyperlipidemia must not think that eating "lean meat" is safe. Professor Qiao Chuanhu, Chief Physician of the Department of Gastroenterology at the First People's Hospital of Xiangfan City, Hubei Province, pointed out that stir-frying lean meat is healthier.
Stir-frying can not only preserve nutrients but also burn off excess fat, making it easier to digest and absorb than boiling or stewing.
When stir-frying, it is best to pair it with a certain proportion of fungi such as shiitake mushrooms, mushrooms, and black fungus. The lean meat stir-fried this way is not only delicious but also more nutritious. Fungus foods are known as "the vegetarian's meat" and are good for health and wellness. In particular, black fungus has the effect of reducing blood viscosity and is especially suitable for people with cardiovascular and cerebrovascular diseases. When selecting lean meat, it is best to choose animal tenderloin, which contains less fat.
Professor Qiao Chuanhu reminds that the fat content varies among different types of meat. Generally, pork, beef, and mutton contain higher levels of saturated fat, while poultry, chicken, and rabbit meat contain less. Rabbit meat, in particular, is a typical high-protein, low-fat meat that is very suitable for the elderly and patients with coronary heart disease.