Protein Foods

Why Eat High Protein Foods? Protein Foods Are Good For You

Executive Summary by Rosie Peters

high protein foods

High protein foods have managed to get themselves some bad press in some dieting and weight loss quarters. A high protein low fat diet is quite routinely dismissed as not suitable for weight loss and goal weight maintenance.

We tend to eat a lot of carbs, too much saturated fat and not enough lean protein. For lean protein, think low fat dairy food and low fat cuts of meat rather than lardy bacon and full fat cheese.

The key is in undertaking a high protein low fat diet, not a high protein low carb diet. The majority of carbs you eat in a high protein, moderate carb diet will not come from the enticing range of simple carbs. Your night time food should consist of a decent serve of high protein foods. These are essential for good health. The best thing of all about a high protein low fat diet is that these make you feel fuller longer, give you plenty of long term energy, boost your metabolism and combat food cravings.

When it comes to high-protein foods, tofu takes the cake

Executive Summary by Virgil Williams

TOFU, also known as bean curd, is curdled soy milk solids that are pressed into cakes. This cooked puree is then filtered to produce a milky liquid called soy milk. Silken” refers to tofu that has the smoothest texture (sometimes even similar to custard). Both regular and silken tofu may be labeled as soft, firm, or extra firm. In general, softer brands of tofu are more delicate and tend to crumble when handled.

Tofu usually comes vacuum-packed in water. Tofu that becomes slimy, pink, or foul-smelling should be discarded. All tofu should be drained before use.

Tofu is a superb source of vegetable protein. Reduced-fat brands of tofu are also available. It should be remembered that tofu is an excellent substitute for meat and eggs. Although almost 40 percent of the calories in tofu come from fat, it is the “good” polyunsaturated type (rather than the “bad” saturated fat found in meat and dairy products).

Silken and soft tofu are usually substituted for cream in soups, baked goods, dips, and smoothies. Firm tofu is ideal for use in dishes that are steamed, baked, broiled, or simmered.

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