Food and Heart Disease
Proteins are compounds made up of amino acids that are required by the body. Proteins are found in meats, fish, dairy products, eggs, beans, grains, and vegetables. Animal sources provide the most concentrated or richest sources of food protein but typically contain substantial amounts of fat and/or cholesterol. Plant sources are somewhat less concentrated sources of protein without cholesterol and little or no fat.
No-fat and low-fat protein sources include nonfat dairy products, yolk-free eggs or egg products, veggie burgers derived from soy protein, soy protein powder for mixing into drinks, low-fat processed meats, chicken or turkey white meat, fish, venison, buffalo, and emu.
Maintain a protein source of at least 60 to 80 gm protein/day from non-fat dairy products, vegeburgers, yolk-free egg products, protein supplements, fish, some beans and some meats such as chicken or turkey breast and extra lean pork. Fish such as salmon and deep sea fish are desirable sources of protein and should be grilled, baked, sautéed in wine, without oil or butter, five to eight ounces (large palm sized) serving/day or several times per week depending on other protein sources. In addition to foods listed below, no-fat protein supplements can be obtained as a protein powder for mixing with skim milk, yogurt, juices or other drinks. Protein intake of less than 40 gm/day is commonly associated with fatigue, lack of energy and poor stamina.