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Don't get burned in barbecue heaven.


Summer is just around the corner, and, for many of us, that means lots of outdoor barbecuing. Unfortunately, common barbecue fare is often high in fat, sodium and cholesterol. From corn on the cob dripping in butter to sodium-rich sauces, the family barbecue has many hidden nutritional pitfalls, but if one is careful and observes the following tips, one need not totally sacrifice fun and flavor for good nutrition:

* Butter, for instance, contains high levels of fat and cholesterol. In controlled portions, butter is fine, but margarine is preferable. Better yet, use butter substitute sprinkles. Steaming hot corn is perfect for butter sprinkles, and you can cut calories by as much as 96 percent and fat and cholesterol to zero.

* Ketchup, barbecue and steak sauces can be hidden sources of sodium and sugar. But some food manufacturers, like Estee Corporation, offer low-sugar and low-sodium versions of the same delicious condiments, available in the diet section of your supermarket.

* Cut saturated fat and calories by trimming visible fat from steaks, using lean hamburger meat and removing skin from chicken before barbecuing.

* Low-calorie buns and cheese slices, reduced in calories and fat, make for a healthier cheeseburger.
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Title Annotation:tips on cutting fat, sodium and cholesterol
Publication:Medical Update
Date:Jun 1, 1990
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