Cholesterol is a fatty lipid, steroid and an alcohol found in the body tissues and blood plasma of vertebrates. It is the cardinal part of the outer membranes of human body cells and it circulates in the blood of humans. Cholesterol in the human body comes from two major sources - diet, and the liver, where it is produced internally.
High cholesterol in the blood is considered to be unhealthy. The cholesterol levels in the bloodstream can influence the pathogenesis of certain conditions, such as the development of atherosclerotic plaque and coronary artery disease. It gets collected on the walls of arteries and interferes with the flow of blood. This buildup of cholesterol in the blood vessels may constrict the passages considerably and inhibit the flow of blood to and from the heart.
Recent researches have revealed that the abundance of protein complexes, called lipoproteins are responsible for the cholesterol build-up in the blood vessels. Elevated levels of bad cholesterol (low density lipoprotein or LDL), are responsible for heart disease.
Cholesterol in your diet:
A high cholesterol diet is considered an unwholesome diet. Diets which are rich in animal fats, meat, poultry, fish, oils, egg yolks and dairy products, are a rich source of cholesterol. Organ meats, such as liver, are extremely rich in cholesterol. A diet high in cholesterol is fatal for the heart.
Healthy diets are considered effective to lower cholesterol. A low cholesterol diet contains extremely low or no cholesterol at all. Diets of plant origin are the best low cholesterol diets.
Fat is the major source of energy for the body, but excessive fat in the diet is dangerous. The excess fat raises blood cholesterol levels. It's bad for the circulatory system and causes heart attack or stroke. The amount of fat and cholesterol in a diet should just be according to the daily calories required by the body. Thus a perfectly balanced diet is considered a healthy diet.
A perfect low cholesterol diet has the following features:
• It's low in fat (especially saturated fat).
• It contains low cholesterol.
• It contains low sodium contents.
• It's rich in fiber and complex carbohydrates.
• It's usually a low calorie diet.
Besides taking low cholesterol diets, sugar and alcohol consumption should also be reduced, as they contribute to high cholesterol levels.
Avoid eating at fast food restaurants, because fast foods are usually high in fats and sodium.
Regular exercise can also reduce cholesterol levels.
Recent studies have revealed that certain deep-sea fish -- mackerel, salmon, herring, albacore tuna, and lake trout -- contain an oil called Omega-3 fatty acid that may help to lower blood cholesterol.
Showing posts with label low. Show all posts
Showing posts with label low. Show all posts
VIPmeals.com Now Ships Special Dietary Meals Low in Fats, Sugar and Sodium Direct to Consumer!
VIPmeals.com introduces the Greaseless Cooking System for those who have special dietary needs or simply want a great tasting healthy meal direct from their freezer. VIP meals are available as regular, low fat, low sodium and/or low sugar meals and can be ordered online at www.VIPmeals.com according to taste or special dietary needs. โ€œWe custom cook, pack, freeze and ship meals that taste wonderful and just so happen to be healthy,โ€ says Brian Des Lauriers, owner of VIP Meals Company.
โ€œWe have been testing our Greaseless Cooking System at World Cafรฉ in downtown Bellevue, Washington since May of this year,โ€ said Mr. Des Lauriers. โ€œThis is a process my wife, Lake developed in 1997 when she was hired to assist Mrs. Lind, an 81 year old lady, who has congestive heart failure, diabetes, high blood pressure and other health complications.โ€ Said Mr. Des Lauriers. Mrs. Lind's doctor suggested she find an adult care facility. Being very independent she turned to her son Rob, who then hired Lake to provide meals that would help his mother remain at home. Lake developed the Greaseless Cooking System to reduce the fats, sugar, sodium and cholesterol content of her meals. Meals were cooked, packed and frozen then placed in Mrs. Lind's freezer for her to access whenever she needed a good nutritious meal.
Her new diet, made it possible for Mrs. Lind to remain at home with extended care from visiting nurses. Her ankle swelling went down due to the low sodium meals. Her blood sugar levels improved from the reduced sugar, and the low fat cooking method allowed her cholesterol levels to stabilize.
โ€œMany customers at World Cafรฉ are hooked on this type of cooking and return on a daily basis for meals cooked without oils,โ€ claims Des Lauriers. โ€œOffice workers from our local high tech economy have tuned to our greaseless cooking concept and enjoy the fresh taste of greaseless cooking. They can work the rest of the afternoon without becoming tired or dragged down,โ€ said Mr. Des Lauriers.
Why do we eat what we do when we know better?
According to a May 31st article in USA Today titled โ€˜Feds Chew on Poor Nutrition Choices.' โ€œOnly 12% of the American people have a good diet. Our environment promotes a bad diet and inactivity.โ€ The article goes on to say, โ€œIt's very difficult to eat a healthy diet because there is so much encouragement and opportunity to eat a diet that's loaded with calories, fat and sugar. And the problem is getting worse. We have a whole generation of kids who are going to be obese adults.โ€
American Heart Association dietary recommendations dish out a more individualized approach
The new American Heart Association Dietary Guidelines 2000 have been expanded to include specific recommendations tailored to an individual's risk of heart disease and stroke. For the first time, the guidelines stress the importance of preventing obesity and are easier to use because they stress overall eating patterns, rather than a percentage of dietary fat or other nutrients. The report just released on October 31st, claims that American's need to focus on getting their daily intake of nutriments, vitamins and minerals from the main food groups and not from supplements and junk food that is labeled โ€˜low fat' as so many are doing.
In today's fast paced world trying to find good tasting meals that are healthy is like the oil and water theory. Fast food and healthy food just don't mix. VIP Meals has made it work by cooking with water, steam and dry heat instead of oils, fats, lards or grease. We call it our โ€˜Greaseless Cooking System' and the food taste wonderful and fresh according to our customers
Most frozen and fast foods contain far too much fats, sugar, sodium and/or chemicals to be healthy. One of the main reasons for so many health challenges as we age comes from the foods we eat. If they are full of empty calories, chemicals, fats, sugars and sodium, we invariably will suffer from health problems.
VIP Meals focus mainly on Thai and Asian foods. They offer a wide variety of herbs and spices that have such great taste possibilities. โ€œOur most important product is taste,โ€ says Mr. Des Lauriers. โ€œIt is taste that will keep people coming back for more. If you are diabetic and have a choice of eating a meal that has limited taste, but low in sugar, or a great tasting meal that makes you feel full, yet allows you to work the rest of the day without hunger pangs or that blotted feeling, is also low in sugar, plus low in fat, which one will you choose?โ€ asks Des Lauriers.
For more information on VIP Meals or World Cafรฉ please contact Brian Des Lauriers at 425-417-1617 or visit us online at http://www.vipmeals.com/, or for a copy of the new AHA Guidelines please go to http://americanheart.org/dietaryguidelines/index.html.
XXX
โ€œWe have been testing our Greaseless Cooking System at World Cafรฉ in downtown Bellevue, Washington since May of this year,โ€ said Mr. Des Lauriers. โ€œThis is a process my wife, Lake developed in 1997 when she was hired to assist Mrs. Lind, an 81 year old lady, who has congestive heart failure, diabetes, high blood pressure and other health complications.โ€ Said Mr. Des Lauriers. Mrs. Lind's doctor suggested she find an adult care facility. Being very independent she turned to her son Rob, who then hired Lake to provide meals that would help his mother remain at home. Lake developed the Greaseless Cooking System to reduce the fats, sugar, sodium and cholesterol content of her meals. Meals were cooked, packed and frozen then placed in Mrs. Lind's freezer for her to access whenever she needed a good nutritious meal.
Her new diet, made it possible for Mrs. Lind to remain at home with extended care from visiting nurses. Her ankle swelling went down due to the low sodium meals. Her blood sugar levels improved from the reduced sugar, and the low fat cooking method allowed her cholesterol levels to stabilize.
โ€œMany customers at World Cafรฉ are hooked on this type of cooking and return on a daily basis for meals cooked without oils,โ€ claims Des Lauriers. โ€œOffice workers from our local high tech economy have tuned to our greaseless cooking concept and enjoy the fresh taste of greaseless cooking. They can work the rest of the afternoon without becoming tired or dragged down,โ€ said Mr. Des Lauriers.
Why do we eat what we do when we know better?
According to a May 31st article in USA Today titled โ€˜Feds Chew on Poor Nutrition Choices.' โ€œOnly 12% of the American people have a good diet. Our environment promotes a bad diet and inactivity.โ€ The article goes on to say, โ€œIt's very difficult to eat a healthy diet because there is so much encouragement and opportunity to eat a diet that's loaded with calories, fat and sugar. And the problem is getting worse. We have a whole generation of kids who are going to be obese adults.โ€
American Heart Association dietary recommendations dish out a more individualized approach
The new American Heart Association Dietary Guidelines 2000 have been expanded to include specific recommendations tailored to an individual's risk of heart disease and stroke. For the first time, the guidelines stress the importance of preventing obesity and are easier to use because they stress overall eating patterns, rather than a percentage of dietary fat or other nutrients. The report just released on October 31st, claims that American's need to focus on getting their daily intake of nutriments, vitamins and minerals from the main food groups and not from supplements and junk food that is labeled โ€˜low fat' as so many are doing.
In today's fast paced world trying to find good tasting meals that are healthy is like the oil and water theory. Fast food and healthy food just don't mix. VIP Meals has made it work by cooking with water, steam and dry heat instead of oils, fats, lards or grease. We call it our โ€˜Greaseless Cooking System' and the food taste wonderful and fresh according to our customers
Most frozen and fast foods contain far too much fats, sugar, sodium and/or chemicals to be healthy. One of the main reasons for so many health challenges as we age comes from the foods we eat. If they are full of empty calories, chemicals, fats, sugars and sodium, we invariably will suffer from health problems.
VIP Meals focus mainly on Thai and Asian foods. They offer a wide variety of herbs and spices that have such great taste possibilities. โ€œOur most important product is taste,โ€ says Mr. Des Lauriers. โ€œIt is taste that will keep people coming back for more. If you are diabetic and have a choice of eating a meal that has limited taste, but low in sugar, or a great tasting meal that makes you feel full, yet allows you to work the rest of the day without hunger pangs or that blotted feeling, is also low in sugar, plus low in fat, which one will you choose?โ€ asks Des Lauriers.
For more information on VIP Meals or World Cafรฉ please contact Brian Des Lauriers at 425-417-1617 or visit us online at http://www.vipmeals.com/, or for a copy of the new AHA Guidelines please go to http://americanheart.org/dietaryguidelines/index.html.
XXX
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Low Sodium Diet Tips
If you are on a salt free or low salt diet you have discovered how difficult grocery shopping and meal preparation can be. Your doctor told you to reduce or eliminate salt in your diet. Your initial thought is you could simply stop using the salt shaker, but soon discover that salt is really called sodium. You start reading the nutrition facts labels on food packages and wonder how you are going to cut salt out of your diet when it's in everything you eat. Here is what you need to know about sodium in food.
Sodium (aka Salt) Facts
Salt is the common name for sodium chloride. The nutrition facts panels on packaged foods use the word sodium so you may not have been aware that salt is actually listed as sodium. Dietary sodium is measured in milligrams (mg). One teaspoon of salt contains 2,400 mg of sodium. Don't be fooled. Sea salt, Kosher salt, and other designer salts contain the same amount of sodium as ordinary table salt. Count the milligrams of sodium in everything you eat including condiments and write it all down. Your doctor probably gave you a target maximum number of milligrams you should consume per day. If not, the U.S. government's Dietary Guidelines Advisory Committee recommends consumption of no more than 2,300 mg of sodium per day. The National Academy of Science's Institute of Medicine, which advises the U.S. government about recommended levels of nutrients, is more conservative and offers this guideline as an adequate intake of sodium per day: Ages 19-50: 1,500 mg per day. Ages 51-70: 1,300 mg per day. Ages 70+: 1,200 mg per day. Packaged foods are required to have a nutrition panel on the label. Always read food labels and do the math. The sodium content on the nutrition panel is based on the number of servings the package states. Example: a can of soup may say 770 mg of sodium but bases that number on 2.5 servings. 770 x 2.5 = 1,925 mg of sodium in that can of soup. Read the list of ingredients on packaged foods, not just the nutrition panel, for sodium-containing compounds such as sodium bicarbonate (baking soda). Look for sodium in words, such as monoSODIUM glutamate (MSG). Sodium is prevalent in most processed foods. Health experts claim at least 75% of the salt we eat is hidden in packaged food. Simply claiming you don't use salt, meaning you don't sprinkle it on your food, is living in denial.
Recognize which foods are high in sodium and take control of what you eat. De-emphasize the use of processed foods where salt is used to excess. Convenience foods may be convenient, but are laden with sodium. By convenient I mean, if the food is packaged in a box or can and is easy to eat or quick to prepare, it's probably laden with salt. The same for frozen one step meals like frozen dinners, appetizers, and pizza. Fat Free actually means "Way Too Much Salt." Any label on a package that claims their food is fat free, in my opinion, should be required to state, "We took the fat out. Now our food has no taste, so we poured in extra salt to give it flavor!" The following foods have a lot of salt in them: canned soups, chili, salad dressings, pasta sauces, gravies, broths, sauces and marinades. Many brands of canned soup and chili have more sodium in each can than you should consume in an entire day. If you must eat them, compare different brands and choose the one with the lowest sodium content. Any packaged food that comes with a sauce, such as frozen vegetables in butter sauce, usually has too much sodium. Cut back on instant flavored rice or pasta. If you open the package and there is a seasoning packet inside, it is a good bet that the sodium content is very high. Pay attention to the sodium content of your favorite condiments, particularly meat tenderizer, steak sauce, soy sauce, salsa, and catsup. Avoid gravy and seasoning mixes in those foil lined pouches. Avoid ham, bacon, sausage, and lunch meat. Many varieties of cheese contain a high sodium content. Bread and baked goods have a high sodium content. Avoid salty snack foods such as pretzels, potato chips, salted nuts, olives, and pickles. These terms indicate high sodium content: pickled, smoked, marinated, teriyaki, soy sauce, broth, au jus. There are no good choices at fast food restaurants. Ordering a salad may appear to be the healthy choice, but most salad dressings contain an exorbitant amount of sodium.
Healthy Choices
We need sodium in our diet to be alive, but very little. Health experts claim 220 mg to 500 mg per day is sufficient. Cook from scratch. Know the sodium content in each of the ingredients used to prepare a meal or snack. Use a kitchen scale. Calculate the weight of food to determine the sodium count. As an example, a skinless chicken breast has approximately 20 mg of sodium per ounce. Your chicken breast weighs 3.5 ounces = 70 mg of sodium. You'll love having a scale. Throw away your salt shaker. Use sodium free AlsoSalt salt substitute at the table to season your food. You can have the flavor of salt without the harmful effects of sodium. Cook and bake with AlsoSalt using it wherever salt is called for in a recipe. Use fresh poultry, fish, and lean meat, rather than canned or processed types. Choose fresh, frozen, or canned vegetables without added salt. You can easily make your own chili, taco, and meat loaf mixes. Use a bread machine and make your own bread with low sodium and sodium free ingredients. Rinse canned foods, such as vegetables and tuna to remove some sodium. When available, buy low or reduced sodium, or no salt added versions of foods. These foods are generally quite bland, but you can add AlsoSalt to replace the salty flavor. Search for low sodium foods on the Internet. When you find products of interest, check to find where they are available in your area. Websites usually have a page that tells you which stores carry their products. Use the Internet as a tool to search for low sodium foods and make your grocery list. Write down the food product, the name of the manufacturer, and the sodium content of each item. This is so much easier and less frustrating than standing in the grocery aisle reading labels on hundreds of choices trying to determine which one has the lowest sodium content. Mainstream grocery stores are not yet convinced they need low sodium products on their shelves. Talk to your store manager and tell them you need more low sodium food choices. Snack on fresh fruits and vegetables, which are low in sodium. Worth Repeating: Cook from scratch! Food in its natural state has enough sodium to give you what your body requires.
Copyright 2005 Joan Watsabaugh
Joan Watsabaugh is the CEO of AlsoSalt, LLC. A true scientific breakthrough, AlsoSalt offers the taste of salt without the adverse health risks of sodium. It is completely sodium free without the bitter aftertaste other salt substitutes have. You can cook and bake with AlsoSalt or simply sprinkle it over food. Plus, it has the added dietary benefit of nutrients which are essential to good health. http://www.alsosalt.com/
Sodium (aka Salt) Facts
Salt is the common name for sodium chloride. The nutrition facts panels on packaged foods use the word sodium so you may not have been aware that salt is actually listed as sodium. Dietary sodium is measured in milligrams (mg). One teaspoon of salt contains 2,400 mg of sodium. Don't be fooled. Sea salt, Kosher salt, and other designer salts contain the same amount of sodium as ordinary table salt. Count the milligrams of sodium in everything you eat including condiments and write it all down. Your doctor probably gave you a target maximum number of milligrams you should consume per day. If not, the U.S. government's Dietary Guidelines Advisory Committee recommends consumption of no more than 2,300 mg of sodium per day. The National Academy of Science's Institute of Medicine, which advises the U.S. government about recommended levels of nutrients, is more conservative and offers this guideline as an adequate intake of sodium per day: Ages 19-50: 1,500 mg per day. Ages 51-70: 1,300 mg per day. Ages 70+: 1,200 mg per day. Packaged foods are required to have a nutrition panel on the label. Always read food labels and do the math. The sodium content on the nutrition panel is based on the number of servings the package states. Example: a can of soup may say 770 mg of sodium but bases that number on 2.5 servings. 770 x 2.5 = 1,925 mg of sodium in that can of soup. Read the list of ingredients on packaged foods, not just the nutrition panel, for sodium-containing compounds such as sodium bicarbonate (baking soda). Look for sodium in words, such as monoSODIUM glutamate (MSG). Sodium is prevalent in most processed foods. Health experts claim at least 75% of the salt we eat is hidden in packaged food. Simply claiming you don't use salt, meaning you don't sprinkle it on your food, is living in denial.
Recognize which foods are high in sodium and take control of what you eat. De-emphasize the use of processed foods where salt is used to excess. Convenience foods may be convenient, but are laden with sodium. By convenient I mean, if the food is packaged in a box or can and is easy to eat or quick to prepare, it's probably laden with salt. The same for frozen one step meals like frozen dinners, appetizers, and pizza. Fat Free actually means "Way Too Much Salt." Any label on a package that claims their food is fat free, in my opinion, should be required to state, "We took the fat out. Now our food has no taste, so we poured in extra salt to give it flavor!" The following foods have a lot of salt in them: canned soups, chili, salad dressings, pasta sauces, gravies, broths, sauces and marinades. Many brands of canned soup and chili have more sodium in each can than you should consume in an entire day. If you must eat them, compare different brands and choose the one with the lowest sodium content. Any packaged food that comes with a sauce, such as frozen vegetables in butter sauce, usually has too much sodium. Cut back on instant flavored rice or pasta. If you open the package and there is a seasoning packet inside, it is a good bet that the sodium content is very high. Pay attention to the sodium content of your favorite condiments, particularly meat tenderizer, steak sauce, soy sauce, salsa, and catsup. Avoid gravy and seasoning mixes in those foil lined pouches. Avoid ham, bacon, sausage, and lunch meat. Many varieties of cheese contain a high sodium content. Bread and baked goods have a high sodium content. Avoid salty snack foods such as pretzels, potato chips, salted nuts, olives, and pickles. These terms indicate high sodium content: pickled, smoked, marinated, teriyaki, soy sauce, broth, au jus. There are no good choices at fast food restaurants. Ordering a salad may appear to be the healthy choice, but most salad dressings contain an exorbitant amount of sodium.
Healthy Choices
We need sodium in our diet to be alive, but very little. Health experts claim 220 mg to 500 mg per day is sufficient. Cook from scratch. Know the sodium content in each of the ingredients used to prepare a meal or snack. Use a kitchen scale. Calculate the weight of food to determine the sodium count. As an example, a skinless chicken breast has approximately 20 mg of sodium per ounce. Your chicken breast weighs 3.5 ounces = 70 mg of sodium. You'll love having a scale. Throw away your salt shaker. Use sodium free AlsoSalt salt substitute at the table to season your food. You can have the flavor of salt without the harmful effects of sodium. Cook and bake with AlsoSalt using it wherever salt is called for in a recipe. Use fresh poultry, fish, and lean meat, rather than canned or processed types. Choose fresh, frozen, or canned vegetables without added salt. You can easily make your own chili, taco, and meat loaf mixes. Use a bread machine and make your own bread with low sodium and sodium free ingredients. Rinse canned foods, such as vegetables and tuna to remove some sodium. When available, buy low or reduced sodium, or no salt added versions of foods. These foods are generally quite bland, but you can add AlsoSalt to replace the salty flavor. Search for low sodium foods on the Internet. When you find products of interest, check to find where they are available in your area. Websites usually have a page that tells you which stores carry their products. Use the Internet as a tool to search for low sodium foods and make your grocery list. Write down the food product, the name of the manufacturer, and the sodium content of each item. This is so much easier and less frustrating than standing in the grocery aisle reading labels on hundreds of choices trying to determine which one has the lowest sodium content. Mainstream grocery stores are not yet convinced they need low sodium products on their shelves. Talk to your store manager and tell them you need more low sodium food choices. Snack on fresh fruits and vegetables, which are low in sodium. Worth Repeating: Cook from scratch! Food in its natural state has enough sodium to give you what your body requires.
Copyright 2005 Joan Watsabaugh
Joan Watsabaugh is the CEO of AlsoSalt, LLC. A true scientific breakthrough, AlsoSalt offers the taste of salt without the adverse health risks of sodium. It is completely sodium free without the bitter aftertaste other salt substitutes have. You can cook and bake with AlsoSalt or simply sprinkle it over food. Plus, it has the added dietary benefit of nutrients which are essential to good health. http://www.alsosalt.com/
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