Low Fat Cooking Methods
Avoid Foods that contain high fats as shown in the chart below
Polyunsaturated Fats
Monounsaturated Fats
Saturated Fats
Sunflower Seeds
Soybean Oil
Low-fat mayonnaise
Salad dressings
Cottonseed Oil
Corn Oil
Canola Oil
Canola Seeds
Avocado Oil
Peanut Oil
Peanut Butter
Salad dressings
Cashew nuts
Palm Oil
Palm Kernel Oil
Cocoa Butter
Hydrogenated Fat
Whole milk
Deep-fried foods
Most commercial
baked goods
*  Grilling

*  Baking in a bag

*  Back on a rack and baste with stock or water

*  Roasting/baking in MCT oil

*  Casseroles or stews - use trimmed meat and
chicken.  Also use a non-stick pan or lightly  
fry in MCT oil if browning meat or chicken first.

*  Frying in MCT oil

*  Broiling, steaming and microwave
Tips for MCT or Medium Chain Tryclicerides:

Mixing MCT oil with Butter Buds (available in most
grocery stores) makes a good substitute for butter
or margarine.

They sat that anyone beginning to use MCT oil
should begin with small quantities and gradually
work up to not more than about four ounces a
day. It is always prudent not to suddenly make
large changes in one's diet. Some individuals who
abruptly switch from conventional fats to relatively
large MCT usage report some digestive upset and
diarrhea. Some of this is caused by the
anti-bacterial action of MCTs which can kill off
friendly intestinal bacteria. These problems usually
go away when the body becomes accustomed to
the new substance.

The major adverse effect that is noted by
beginning users of MCTs is nausea and gastric
discomfort. This can be minimized or eliminated by
starting with very small doses (i.e., about 1/4
teaspoon several times daily), and increasing the
dose as tolerated. Before long, MCT can be taken
by the tablespoonful. MCT oil can be used as a
salad dressing, and as a cooking oil. However,
MCT should not be heated to temperatures above
375 F or 150 - 160 C because it will oxidize and
breakdown, adversely affecting the taste.
Meat and alternatives such as chicken, fish, seafood and eggs
are excellent sources of protein and iron.  They also contain fat.  
By choosing carefully you can provide an adequate amount of
protein, whilst minimising fat intake.

Choose cuts of meat that have the least amount of fat (ie: lean
or trim).  Avoid food that has fat running through the middle of it
(marbling), as it is difficult to remove.  Trim off any fat you see
before cooking, including the skin on chicken.
If you must eat out
The majority of fast food restaurants will have a Nutrition guide
of their products.  This will give you the fat count on their
products.  Just ask for one.   Also a lot of restaurants will have a
light menu or can specially prepare a dish for you if you ask.
It is also good to stay away from foods that are over processed.
These foods tend to have the worst types of fats added to
them.  It is always best to eat a lot of fruits and vegetables as
these are often missed in todays diet.  Also make sure to eat
enough fiber in your diet.
Little Leakers
Food Guidelines

Standard dosage                 15 cm (1 tbs) orally three times daily. It may be mixed with other foods

Contraindications                 Hepatic encephalopathy

Main drug interactions          None known

Main side effects                   Nausea, vomiting, diarrhea

Special points                       Use caution in patients with cirrhosis or steatosis.  Monitor for deficiency of essential
                                        fatty acids

Primary Intestinal Lymphangiectasia  Charles M. Bliss, MD and Paul C. Schroy III, MD, MPH
High Protein Foods Are Important