Cut the fat!—for your Lifetime

Health professionals urge us to avoid the use of high cholesterol fats and cooking oils which add fat and calories to our foods. Food preparation processes like peeling, cooking with excessive heat, adding fats and oils, boiling, oxidation and draining can significantly deteriorate food values, in some cases as much as nearly 50%.

Avoid the Fats!

The American Diabetes Association, The American Dietetic Association, The American Heart Association, The National Cancer Institute, National Cholesterol Education Program and the Surgeon General are some of the health professionals saying to reduce the fat! Butter, margarine, cooking oils, and shortening are 100% fat. Eating too much food with unhealthy saturated fats could have adverse health effects.

  • Weight control
  • Stroke
  • Cancer
  • Cholesterol
  • Heart disease
  • Diabetes
  • Obesity

The USDA recommends reducing your total daily fat intake to as low as 20% calories from fat.

Think before you Peel!

Because much of the insoluble fiber and antioxidants are often found in the skin of many fruits and vegetables, peeling your foods can cause the loss of valuable vitamins and minerals. For example, much of the potassium, fiber, and B vitamins in potatoes are found in their skin.

Stop Boiling!

Drowning foods can cause them to lose flavor and nutrients. Boiling and other high heat cooking methods can cause food to lose both flavor and valuable water-soluble vitamins and minerals.

Lifetime—you’ll taste the difference!

With the Lifetime Minimum Moisture / Waterless Method you cook to preserve important nutrients and flavor!


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