Perhaps it's hard for you to associate lean meat with fat, but in reality, 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 foods such as shiitake mushrooms, mushrooms, and black fungus. The stir-fried lean meat is not only delicious but also highly nutritious. Fungi foods are known as "the vegetarian's meat" and are excellent health foods. In particular, black fungus has the effect of reducing blood viscosity and is especially suitable for people with cardiovascular and cerebrovascular diseases. When choosing lean meat, it is best to select animal tenderloin, as it 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.