Cholesterol is one of those key health indicators we are supposed to REALLY care about as we age. But conflicting conclusions by health and research experts -- the latest about the effectiveness of Statins -- leaves me feeling confused and skeptical.
Healthnotes Newswire (August 30, 2007)—The Mediterranean diet has been widely acclaimed—and for good reason. New research shows that people who eat a Mediterranean diet are less likely to die from heart disease, especially if they have diabetes.
Healthnotes Newswire (July 5, 2007)—Women with high blood pressure (hypertension) were able to lower their blood pressure and cholesterol but substituting soy nuts for nonsoy protein in a heart-healthy diet, a new study has found.
Healthnotes Newswire (May 17, 2007)—Tuna oil rich in the essential fatty acid DHA (docosahexaenoic acid) can lower triglycerides and possibly enhance the cholesterol-lowering effects of statin drugs, according to a new study.
“We wanted to know the effects of DHA on people whose triglycerides were elevated in addition to their cholesterol,” said Barbara J. Meyer, PhD, associate professor at the School of Health Sciences, University of Wollongong in Australia, and lead author of the new study. “A high proportion of statin-treated patients still have elevated triglycerides.”
Dr. Elson Haas and Liz Baughman recommend the following books on juice cleansing:
Healthnotes Newswire (March 22, 2007)—Trans fats are linked to an increased risk of heart disease and possibly diabetes; now it appears that they also impair fertility, according to a study in the American Journal of Clinical Nutrition.
Trans fat is formed when hydrogen is added to a liquid fat, making it solid at room temperature. Small amounts of trans fats are found naturally in some animal foods like butter and meat, but most trans fat in the diet comes from partially hydrogenated vegetable oils like margarine or shortening. Because these fats have a longer shelf life and can be heated to high temperatures, they’re commonly used in processed foods like crackers, candies, cookies, fried foods, and baked goods.
Fats have gotten a bad rap. Cruise any supermarket aisle, and the promises of “fat free” and “no trans fats” leap from the shelf. Confused consumers trying to eat well mistakenly eschew any kind of fat - and think they’re doing their body a favor. The fact is there are good fats and bad fats and it is important to know the difference.
Here is something to chew on: eating the right kind of fat isn’t just delicious, but it is necessary for optimum health. Some fats are so important that they are called essential fatty acids, and are essential for proper cell function, brain functioning (especially in children), hormonal balance, for calming inflammation, and for maintaining healthy skin and hair.
