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WEIGHT CONTROL: ‘CONVENIENCE’ FOODS AND SHELLFISH
Sausages, hot dogs and luncheon meats fall into the same group, as do thickened soups (tinned or packeted) and potato crisps. In their favour they save time in shopping and preparation. But this has to be paid for: the U.S. Department of Agriculture recently found that twenty-one out of twenty-five convenience meat-dishes cost more per helping than comparable dishes cooked at home. Their popularity stems partly from ease of preparation, but is partly due to advertising and promotion. As for nutrition, some convenience products are heavily covered in batter, so that the protein content is less than one would expect from the bulk of the helping.
The main problem with convenience foods is that many of them have a high fat content; also it is difficult to know what kind of fat has been used. In some sausages, hamburgers and luncheon meats, fat provides most of the Calories. Until such time as manufacturers label prepared foods with the amount and the kind of fat they use, be wary of including these foods in a prudent diet.
Shellfish are a good source of protein, and of their small fat content much is of the polyunsaturated kind. Many cholesterol-lowering diets forbid all shellfish. This is wrong, partly because they are for many of us luxury foods which are eaten infrequently. Shrimps contain quite a lot of cholesterol, and are often potted in butter. Shellfish have been tested by Dr R. M. Feeley in the U.S.A. and Professor Truswell in the U.K. – oysters and fresh scallops are low in cholesterol and so is crab meat (not ‘crab paste’). Lobster and scampi are moderate, while prawns, like shrimps, are somewhat higher in cholesterol. So enjoy shellfish, but be selective about them. Oysters, mussels and scallops have the least cholesterol, and crab on the shell is quite low too. Be a little more guarded about shrimps and prawns.
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