Often we eat at our whim or out of habit because at this time we just have lunch. Less from actual hunger, which is a feeling he does not know about most people.

Do Not Just Eat According To The Pleasure Principle

Often we eat at our whim or out of habit because at this time we just have lunch. Less from actual hunger, which is a feeling he does not know about most people. And the crowd: Most of us eat as we were taught; For example, 200 g of meat per adult per lunch – and every day!

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Four Reasons Why We Should Eat Less Meat
  1. Meat is hard to digest but quickly perishable. Look for the next piece of meat on the piece that you swallow. Is it crushed to pulp or is it more like a lump? Surely you will find that meat can not dissolve one hundred percent. Even our stomach and intestine are not able to do this because they have neither the right teeth nor any other device for it. So it happens that meat is not completely digested and excreted but often remains in the pockets and folds of the intestine until it disintegrates. Colon cancer can be a result of it.
  2. For regular meat eaters, blood and tissues often have higher ammonia levels. The excess animal protein turns into nitrogen, which forms ammonia. Ammonia is one of the strongest toxic substances in the body. It deforms the cells and the DNA (deoxyribonucleic acid, main component of chromosomes and carriers of genetic information) and can cause cancer. Also, ammonia has a foul smell, which we excrete through the skin and the throat, which we perceive as body and halitosis.
  3. Animal foods contain arachidonic acid, a polyunsaturated fatty acid that forms pro-inflammatory eicosanoids in the human body. This favors rheumatic diseases. Arachidonic acid is found in meat, sausages, eggs and dairy products. However, two small portions of meat a week are irrelevant to the arachidonic acid level. Fish also contains arachidonic acid, but this is counteracted by the EPA (eicosapentaenoic acid) also contained in sea fish protein. So that more often (2-3 times a week) fish should be eaten from the sea, especially if there are already rheumatic complaints. This can be smoked fish, fried, steamed or z. B. the herring from the tin. Read here also our article “Hering does rheumatism well”.
  4. Fats (lipids) as in the meat increase the cholesterol level (LDL cholesterol) in the blood. He produces two grams of cholesterol, which our body needs every day. Cholesterol is a basic substance of the body and is produced in the liver. This vital fat-like substance is needed to build stable cell membranes, make bile acids, without which the digestion of certain foods does not work, produce vitamin D, which is needed to build up the bones, and sex hormones, eg. Testosterone and estrogens, as well as hormones of the adrenal cortex, such as cortisone to form. With the consumption of sausage, meat, fish, and poultry we take about 70 mg of additional cholesterol per 100 g (for milk, cheese, egg, fat, and oil the average is even 84 mg cholesterol per 100 g). If the body is unable to break down or excrete these fats, they will accumulate in the blood vessels just like lime. If this process is not stopped (eg with cholesterol-free diet), over time a vasoconstriction forms, the cause of stroke and heart attack.

 

 

Well Chewed, Is Half Digested

Thorough chewing plays an important role in good digestion. B. of meat. Each bite should be chewed 35 to 50 times. The more we chew, the more saliva forms, which is an important basis for digestion. Saliva contains the necessary enzymes that start the digestive process. Saliva is highly alkaline and is the antagonist to stomach acid. The alkaline porridge restores the balance in the acidic environment of the stomach and protects it from excess acid, which can attack the stomach lining and cause stomach discomfort or gastric ulcers.

It is also important not to drink at meals. The liquid would wash away the saliva without it being able to develop its beneficial effect. It depends on the composition of the food The balanced diet is a conscious, healthy, wholesome and varied compilation of food and drink. These should be largely chemically untreated and carefully prepared. This ensures that the body receives all vital nutrients such as protein, fat, carbohydrates, fiber, vitamins, trace elements and minerals in sufficient quantities. It depends on the right amount: Little meat, but more fish, fruits, vegetables and whole grains (like rice, bread, rolls, noodles)

 

For decades, the dispute has raged over whether butter or margarine is healthier.

Almost six kilos of margarine has statistically eaten every German citizen last year. Since the first margarine of beef tallow and skimmed milk was blended together in 1869, margarine has become a tasty spread with health claims. Nowadays, margarine is usually made from vegetable oils which harden or harden at room temperature. Another chemical process to obtain solid fats from oils is transesterification.

Margarine is a fat blend of vegetable solid or hydrogenated fats, the proportion of which must be at least 80 percent. In addition, margarine contains water or skimmed milk. So that the fat connects with the water usually the emulsifier sojalecitin is added. The aroma is enhanced by acidulants, lactic acid, citric acid, sour whey or yogurt cultures. The yellowish color of margarine usually comes from the added beta-carotene. In the case of semi-fat margarine, sorbic acid is frequently used in addition as a preservative. The addition of fat-soluble vitamins A, D, and E are also widespread in order to achieve the nutritional value of butter.

Margarine contains only small amounts of saturated fatty acids, but possibly trans fatty acids. In a test by Stiftung Warentest in 2002, only 6 out of 40 margarines contained unwanted trans fatty acids. Through new manufacturing processes, the manufacturers have managed to prevent the emergence of this critical substance.

Depending on the composition of the oils used in the preparation, margarine may contain many monounsaturated fatty acids. In particular, the olive oil-containing products contain many monounsaturated fatty acids.

Margarine is a high-tech product. Usually natural or nature-identical aromas, often also lactic and citric acid, provide a butter-like or other pleasant taste. Neuform or Biomargarine is usually processed less. These types of margarine are usually based on palm kernel, palm or coconut fat, since when using these solid fats can be dispensed with a cure. These fats are very rich in saturated fat. All organic margarine received in the test of the Stiftung Warentest bad grades. The testers preferred conventional products. Organic margarine tasted satisfying at best.

Healthier-Where-is-Butter-or-Margarine

Margarine is usually quite rich in vitamins. Vitamin E occurs in many vegetable oils. Many margarine manufacturers artificially add vitamin A, D and vitamin E to their product. Vitamin A and D are contained in butter and are missing in pure margarine. The addition of these vitamins compensates for this disadvantage.

The values ​​for the polyunsaturated fatty acids varied greatly with margarine. At a high level, the proportion of more valuable monounsaturated fatty acids is lower.

Slimming with margarine

Vollfettmargarine is no better for losing weight than butter. Both contain at least 80 percent fat. Whether the fat comes from animals or plants does not affect the calorific value. 80 grams of fat always deliver 720 kilocalories. Semi-fatty margarine can save calories. But it is important that it is not twice as thick on the bread. From a health point of view speaks little against the butter. It is easily digestible and when used sparingly, the higher content of saturated fat and cholesterol, in a healthy person, does not matter. A problem with fat metabolism occurs only when the butter is abundantly used and the food additionally contains many fatty foods such as cheese, sausage, and cream sauces. With an already increased blood fat value, a change to margarine may be useful.

The nutritional benefits of margarine are mainly due to the oils used in its manufacture. Mostly sunflower, rapeseed, soy or corn germ oil. They contain monounsaturated and polyunsaturated fatty acids.

Margarines

Reform margarine:

Reform margarine must not contain hydrogenated fats. The transesterification to harden oils is prohibited. Nevertheless, to achieve a strike resistance solid vegetable fats such as coconut or palm fat are processed. Therefore, reformed margarine has a higher saturated fat content.

Diet margarine

Diet margarine may only be made from vegetable fats and oils. If the proportion of polyunsaturated fatty acids is at least 50 percent, a hypotensive effect may be noted.

Household margarine/table margarine

Household margarine or table margarine often contain a mixture of vegetable and animal fats. Due to the lower content of unsaturated fatty acids, this margarine also tolerates higher temperatures and is therefore suitable for baking and cooking.

Butter contains large amounts of saturated fat and cholesterol but no trans fat.

Butter is available in 3 commercial classes:

  • German brand butter (Austria: Teebutter)

German brand butter must be made from cream or cream.

  • Dairy butter (Austria: Tafelbutter)

Dairy butter may also consist of milk and whey cream.

  • Cook butter: Only for industrial processing, not available in food retail.

Butter must be at least 82% milk fat.

Halbfettbutter: Semi-fat butter contains only 39 to 41 percent milk fat. Often, gelatin is used to bind the water.

Mixed products: For mixed products butter is mixed with vegetable oils. This makes the butter more spreadable and reduces the proportion of saturated fatty acids in favor of the unsaturated ones.

We know that the food we eat can have an effect on our cholesterol level, but did you know that alcohol can also play a role? It is generally suggested that a glass of red wine per day can actually benefit cholesterol and heart health, but there are still many side effects associated with alcohol consumption.

Numerous studies have suggested that consuming alcohol, preferably red wine, in moderation can help promote heart health and even longevity. On the other hand, excessive alcohol consumption can actually increase the risk of heart disease and stroke, increase blood pressure, contribute to obesity and increase blood triglycerides.

Heavy alcohol consumption was also associated with liver disease, heart weakened muscles and even congestive heart failure. The American Heart Association does not recommend adding alcohol to your daily diet to support a healthy heart. Instead, they recommend eating well, maintaining a healthy weight and exercising regularly.

If you are already in a state of health, you should always discuss with your doctor if the alcohol intake is really safe for you. Alcohol can aggravate certain health conditions and can lead to negative side effects when dealing with medication.

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Cholesterol And Alcohol Link

Your diet can definitely raise or lower your cholesterol level. Even if you think you are playing it safe because there is no cholesterol in alcohol, there are other ways in which alcohol can negatively affect your heart rate. For example, beer contains carbohydrates and alcohol that can increase your triglyceride count. Increased triglyceride levels can contribute to heart disease.

Beer also contains plant sterols that bind to cholesterol and transport it out of the body. That may sound promising, but researchers have found that beer does not have enough of plant sterols that significantly affect cholesterol levels.

Alcoholic spirits, such as whiskey and vodka, also contain no cholesterol, but when These drinks, which are served in premixed cocktails, contain high levels of sugar, which can affect cholesterol and triglyceride levels.

 

How Much Alcohol Should You Drink?

Moderate drinking is defined as one drink per day for men and women two drinks per day for men. Studies that have shown the benefits of moderate drinking for cholesterol and heart health use this definition. Drinking more than the recommended amount has been associated with adverse health effects.

It really is hard to say what to drink and how much to drink In relation to heart health and cholesterol. Generally, if you want to improve your heart rates, it is best to stick with healthy lifestyle choices. Since alcohol can affect many different aspects of your health, it is probably safer to avoid it to reduce other related complications such as liver disease. Not to say that you can not enjoy the occasional drink, but making alcohol part of your daily diet may not be worth it.

High triglyceride levels can increase the risk of heart disease. Triglycerides are the fat in our blood and work to energize the body. Extra triglycerides are stored for a future date, if needed. Numerous studies suggest that high triglyceride levels increase the risk of heart disease.

Triglycerides form from the end product of digestion and come from the fat and carbohydrates we consume into energy for the body. Triglyceride levels are tested with a lipid panel, which is a similar test to how the cholesterol level is checked.

The Centers for Disease Control and Prevention estimate that high triglyceride levels pose a problem for nearly one-third of Americans. An increase in triglyceride levels has been observed over the last 30 years and yet only 1.3 percent of those with high levels take medication to lower it. This shows that more attention must be given to triglycerides, as high levels can have serious consequences and more should be done to reduce them, especially for those at high risk for heart disease.

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Previous Study Shows Triglycerides Role In Coronary Heart Disease

Coronary artery disease is a common form of heart disease, and high levels of triglycerides can help. Studies by the Broad Institute show that reducing triglycerides can be an effective way to reduce the risk of coronary heart disease.

Sekar Kathiresan, study leader, said, “The key question about these biomarkers over the years Who caused coronary artery disease and which are just an expression of the disease process? The reason this question is important is not the prediction, because biomarkers are useful to predict diseases, whether they are causal or not, the reason why we want to distinguish between these factors is the treatment, we really just want to attack the causes of the disease. ”

LDL cholesterol (bad cholesterol) has been a well-known factor in heart disease and has been shown to reduce a person’s risk of developing heart disease by supporting statins. HDL, on the other hand, has always been thought of as a factor in reducing heart disease, but no link was found on how HDL can help improve CAD.

The research team has shown 185 variations in genetic coding to be associated with blood lipid traits. Single nucleotide polymorphisms or “SNPs” are inherited from one or both parents.

The researchers then investigated whether SNPs affected the LDL, HDL, triglyceride levels and CAD risk relationship between triglyceride levels and CAD similar to that of LDL and CAD. LDL cholesterol forms plaque along the arterial walls and so the researchers believe triglycerides can work similarly by depositing fat along the arteries.

Kathiresan concluded: “Clinically speaking, one of the ways to prevent a first heart attack or reduce the risk of a second heart attack in someone who already has heart disease to treat patients with drugs that lower levels of triglyceride-rich lipoproteins. Some drugs targeting triglycerides are already being tested, and now it’s time to find the right triglyceride lowering mechanism that effectively reduces the risk of disease. ”

 

Guidelines For Triglyceride Levels

The National Cholesterol Education Program has established guidelines for normal triglyceride levels as follows:

Normal triglyceride levels: below 150 mg/dl

  • Borderline high triglyceride ranges : 150 – 199 mg/dl
  • High triglyceride ranges: 200 – 499 mg/dl
  • Very high triglyceride ranges: 500 mg/dl or higher
  • Although cholesterol and fat are vital to the body, it is important to maintain a normal level, as high levels increase the risk of serious health problems, especially of the heart.

Diet cholesterol and triglycerides come from the consumption of red meat and dairy products. When consumed these foods are absorbed through the intestine and distributed through the bloodstream to reach the liver where they are processed. Thus, the liver can develop a non-alcoholic fatty liver disease, as a high-fat and high-cholesterol diet makes the liver greasy.

It is the job of the liver to deliver up to 75 percent of cholesterol and triglycerides to the body of cholesterol found in the body.

 

Difference Between Triglycerides And Cholesterol

Although triglycerides and cholesterol are similar in the sense that they are fatty species, they have differences. A single significant difference between cholesterol and triglycerides is the fact that cholesterol is used to create cells and particular hormones in which triglycerides store unused calories and energize the human body.

Another difference is that cholesterol is strongly influenced by the fat that is consumed by diet where triglycerides are affected by total calories. Excess calories are converted to triglycerides and stored when the body needs energy. Things like alcohol and sugary foods can have a bigger impact on the triglycerides.

 

Tips For Lowering Triglycerides And Increasing Hdl Cholesterol Levels

High LDL cholesterol and triglycerides can trigger serious health concerns and so it is important to raise HDL and lower triglyceride levels to maintain good health. Here are some tips to increase HDL levels and lower triglycerides.

Lose weight

  • Cutting Sugar – The American Heart Association (AHA) recommends only five percent of your daily calories come from added sugar
  • Increase your fiber intake
  • Border Fructose – Fructose is a type of sugar that can contribute to high triglyceride levels
  • A Moderately Low-Fat Diet – A moderately low-fat diet has proven to be effective in lowering triglyceride levels as opposed to a strict low-fat diet.
  • Pay attention to the fat you eat – there are good fats and bad fats. Avoid saturated and trans-fat fats and consume more monounsaturated or polyunsaturated fatty acids such as
  • Increase your fish consumption – try sardines and salmon
  • exercise
  • Restrict alcohol
  • If necessary, take triglyceride-lowering medication and recommended by your doctor
  • Quit smoking
  • Control diabetes if you have it

By following these tips and working closely with your doctor, you can lower your triglyceride levels and protect your heart.