European Stars and Stripes (Newspaper) - February 2, 1990, Darmstadt, Hesse                                Magazine s4s Peter Jao gof turning to Turkey for healthier diets by Toni Tipton los Angeles times the american penchant Tor foods with a perceived health Benefit has elevated Many items from chef Humble and traditional uses to new Heights Turkey 15 one of them knee relegated to a it obligatory appearance on Holiday Bullet tables Turkey. M its various Lorms a Cut up parts Delicatessen meats Imsho and smoked sausage Kielbasa ground meat and soon to be released Bacon Type breakfast str is is showing up m All sorts of places american per Cap la consumption is up from \ i 4 pounds in 1984 to 16 6 pounds m 1968 Accord no to the National Turkey federation most of the  of tue a in recent years is its Tower Ini Content and mild flavor a which makes is adaptable to a variety of seasonings and a lands its compatibility with traditional and unusual ingredients alike Bui Juji How much re lotion is there in Turkey ounce for ounce Turkey compares favourably with beet and pork m terms of the amount of Lal d Conta it is. Although dark meat tends to be slightly higher m lat than while a 3-ounce serving of cooked skinless Turkey breast has Al least Ball the calories of lean Bee or pork a about 129 calories a and a reaction of Tho local fat the same portion of Bee or perk depending upon the Cut can offer upwards of 12 Grams of fat while the Turkey breast has Only 2.6 Grams total Fai Chate Steral Content a thought to be of less concern to those monitoring heart health than other risk factors including local fat intake family history and body mass Index a is about the same Tor All Lorms of meat whether lean Rod or poultry. Cholesterol figures for lean red meat and other poultry Are 65 to 95 milligrams per 3v 0uncc serving and 69 to 89 milligrams for the same amount of Lurkey still Turkey is considered an excellent Choice for fat watchers provided that some caution is exercised says Evelyn Tribole. A registered dietitian who explained the importance of Reading labels and comparing products Lor Lal and cholesterol instead of choosing foods for their Quot Halo effect Quot Quot when people Start eating foods that have a to ally reputation they can gel too much. A said Tab old. Media spokeswoman for the american dietetic association a portion control is the  Tribolt pointed out that some people attach healthful qualities to certain foods a particularly those int appear Lobo inherently Low in fat a then tend to overindulge on the items. She explained for example. Ihal even though lean Turkey breast meat is lower in fat than any other processed by products irom other parts of the Bird a Finch As frankfurters Bologna and Salami a can be comparable to Becl and pork cold cuts containing up to to percent la calories depending upon the manufacturer the use of various parts of the Bird including the skin and muscle Are common practices says Tho California Turkey Industry Board which reports that Turkey muscle Moat 15 slightly higher in cholesterol Content thai is Why Turkey and re meat luncheon meats Are similar Ltd it the amount of Choles Leniol they contain to avoid an excessive fat intake from these products. Tobole olfers some advice to fat conscious Consumers she encourages Consumers to read labels carefully and a ignore the stuff that says Tal free a look instead she said for labels that display the Grams of Tat the product contains and Check to see what part of the animal the Ilem is made from a when s Label says 85 percent fat free it is relearn no to the weight of fat m a food nol the  Tribole cautioned to visualize this she suggested that Consumers keep in mind that fal is Light and floats on water although it still has twice the calories. In general she said those looking for an Overall diet Hal keeps with the 30 percent goal recommended by a catch organizations  Grams of fat to 3 per every 100 calories eaten each Day that will be the equivalent of about 27 percent Lal As calories Range which is Good she said Quot it s eating Turkey and Turkey products a step in the fight direction but n s not an end All sausages still have fal. So watch  one Way to safeguard Aga not abuse is to use products Cut rom Turkey breast meat such As steaks Dees and tenderloins whole breasts and breast portions Hickory or Honey smoked Turkey breast lunch Moats and oven roasted Lurkey breast other items such As Lurkey Ham. Pastrami or frankfurters and othe sausages Are minimally fat foods compared with the pork and beef counterparts hut they do contain Soma Lal again Codon control and balance arc important. Tribole said a 3 2 ounce serving of Lurkey pastrami Tor example continued on Page ?4jfoodv.v.toi Friday. February 2, 1990 the stars and stripes a Page 13