A Low Fat Cooking Success Story

I received a nice email from Penelope, one of my regular readers. She has to follow a low fat diet for medical reasons. Here’s what she wrote:

I have been an avid reader of your site for over a year now since I started my low fat diet. I was diagnosed with a fatty liver and was told that I had to cut all fat (or as much as possible) from my diet. I've been doing that and, in the process, have lost around 60 pounds. I went from a size 20 to a size 10/12. I'm 5'1" tall, so it makes quite a difference. First, I want to thank you for your site. It has helped me overcome a number of hurdles. Second, I've been experimenting with a lot of recipes. My husband is Polish and used to eating high fat foods, so it was hard to get him to change the way he eats. We used to fight over the skin of fried chicken. Not any more!

I cook quite a bit of Asian food. I use my wok at least 2 to 4 times a week. I use canola oil, and make sure the oil is extremely hot so that not much oil is soaked up. I stir-fry white meats and make sure it’s cut into small pieces. I drain it , then put it on a paper towel to soak up any excess fat.

Anyway, my fatty liver is now a thing of the past and my blood pressure is in check. Thanks for the help.

Thanks, Penelope, for your kind words, and for your great tips on lowering fat when you stir fry.

Share your stories with us either by emailing me or posting to the Low Fat Cooking Forum, where you can exchange tips, recipes and ideas on low fat cooking.