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Entries tagged as ‘Cholesterol’

7 out of 10 people over 45 have high cholesterol

29 April, 2009 · 3 Comments

All Cholesterol is not equal

Cholesterol cannot disolve but is carried around our blood stream by lipoproteins, it is these lipids which determine wheather the cholesterol is good or bad.  We know that not all cholesterol is equal, and to make it clear, in cholesterol terms LDL (low-density lipoprotein) is bad and HDL (high-density lipoprotein) is good cholesterol.  So if you are suffering from high cholesterol levels (Hypercholesterolemia) in your blood it is the LDL’s you want to reduce.

Lets look at the goodies first -  HDL. Just over a quarter of blood cholesterol is carried around our blood stream by high-density lipoprotein. High levels of HDL seem to protect against heart attack, whereas low levels of HDL (less than 40 mg/dL) also increase the risk of heart disease. Medical experts think that HDL tends to carry cholesterol away from the arteries and back to the liver, where it’s passed from the body. Some experts believe that HDL removes excess cholesterol from arterial plaque which in turn slows its buildup. I think we will all agree that that does sound good.

On the other hand -   LDL carries cholesterol in the blood, depositing it on the inner walls of the arteries that feed the heart and brain. Together with other substances, it can form plaque, a thick, hard deposit that can narrow the arteries and make them less flexible. This condition is known as atherosclerosis. If a clot forms and blocks a narrowed artery, heart attack or stroke can result.

So how can we reduce LDL?

What you eat can have a significant effect on your cholesterol levels.  There are 5 main food groups that have been identified as being able to help reduce LDL cholesterol.  These are Oatbran or other soluble fibre, walnuts and almonds, oily fish with omega-3’s and plant sterols.  The first 4 are often mentioned so I wanted to tell a little more about plant sterols.

Plant Sterols may lower bad cholesterol by as much as 9%

Phytosterols may lower LDL (“bad”) cholesterol by as much as 9%, according to a new study reported on by Dr Jane Hart.

Such plant sterols or phytosterols are naturally found in some vegetable oils, fruits, nuts, grains and vegetables, but in such small amounts that it would be difficult to get the sterols you need to reduce your LDL cholesterol just from a normal balanced diet. In fact it would take about 100 pounds of fruits, vegetables or nuts to get 2 grams of natural plant sterols. So some large margerine and dairy drinks manufacturers have added plant sterols to their wares.  This is commendable and does go some way to answering the problem but such foods containing at least 0.4 grams per serving of plant sterols would need to be eaten twice a day with meals for a daily total intake of at least 0.8 grams, as part of a diet low in saturated fat and cholesterol,and that may well reduce the risk of heart disease.

Another way to make sure you get enough phytosterols often enought and consistently enough to make a difference is to take them as a food supplement.

Lestrin

walnuts

walnuts

- a food supplement containg Beta-sitosteral a naturally cocurring plant substance.. Lestrin delivers plant sterols in a unique tablet form, meanig you do not have to uptake your diary intake to contribute to your sterols intake. Lestrin contains free sterols as opposed to chemically changed sterols and is suitable for vegetarians. Whereas most dairy products on offer with sterols contain  chemically changed sterols which have been shown to be less effective than ‘free’ sterols. Not only do plant sterols reduce LDL levels but also increase HDL levels and so bring relevant imporrovements in health.

Lestrin definitely offers an easier way to control cholesterol levels without having to uptake intake of certain food groups and maintain these changes long term.

By lowering chelesterol levels, improvements in health are attained and heart protecion offered for the future.

Read more about lowering cholesterol

Categories: Cholesterol · High Cholesterol · Uncategorized
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Quorn, the good food people

2 February, 2009 · 1 Comment

What’s in a name

The unique ingredient in all Quorn foods is Mycoprotein – a nutritious member of the fungi family. There are around 600,000 varieties of fungi to be found around the world. Many, like mushrooms, truffles and morels or those found in veined cheeses, are familiar and amongst the most desirable, but Quorn’s is one of the less well-known.

Eminent mycologist, Malcom Clark, the man responsible for introducing Shiitake mushrooms to the West, talks bout the many medicinal benefits of fungi:

“There is a whole world of fungi that encompasses many health benefits and medicinal properties, yet it is often underestimated.

Fungi have been at the centre of medical breakthroughs over the last century.

Quorn foods are a fascinating example of the ‘taming of the ’shroom’. This type of fungi, as well as tasting great, provides many health benefits as it contains high quality protein, is rich in fibre and zinc and a source of magnesium as well as being low in fat.”

Our ingredient is produced by fermentation, in a similar process to beer-brewing or yoghurt making. The resulting paste has a similar structure to animal muscle fibres and when combined with the egg and other ingredients gives us a product that is meat-like in texture. This product is then combined with other ingredients to make the different foods in the Quorn range.

Food for thought

We’re faced with lots of conflicting information in our daily lives about what is nutritious, what is healthy and so on.

But some things are clear. The British Nutrition Foundation recommends that we all reduce the amount of saturated fat in our diet, increase the amount of fibre and eat more fruit and vegetables.

They also encourage us to enjoy our foods and to eat a variety of them.

And if you’re looking for an easy way to follow their advice, and you want to make the healthy choice, take a good look at Quorn foods.

Why eat Quorn foods? Well, they’re undeniably good for you. The British Nutrition Foundation recommends 5 food groups which combine to form a healthy diet – cereals, fruit and vegetables, dairy, meat and fish and foods containing fat. The Quorn ingredient can add positively to every one.

Quorn ingredient products, mince, pieces and fillets, are an excellent source of high quality protein, but unlike many others, they also contain fibre, helping to maintain a healthy digestive system.

The Quorn ingredient products are low in fat, especially saturated fat. Studies have indicated that a meal made with Quorn ingredient products, mince, pieces or fillets, can not only make you feel full up on fewer calories. They have also shown that if you have a Quorn meal at lunch time you will reduce hunger and calorie intake in the evening. Perfect for helping people who are managing their weight.

Studies have also shown that the unique ingredient in Quorn foods can help to maintain normal cholesterol levels by helping to reduce LDL cholesterol levels and increase HDL cholesterol levels when eaten as part of a balanced diet.

Too much LDL is considered to be ‘bad’ because it can build up on the walls of the arteries that feed the heart and brain. HDL cholesterol is considered ‘good’ because it seems to protect against heart attack. Experts think that it is responsible for moving cholesterol away from the arteries to the liver, where it is processed.

In addition Quorn ingredient products are a source of zinc, required for growth and tissue repair, and magnesium, both of which are essential for health. They contain no GM ingredients. But above all, they taste good – and everything else is a bonus.

The good food people

You may ask that angels preserve you from any company with a Mission. But we believe we’ve got something special with Quorn foods, and our aim is to spread the word to as many people as we can.

Quite simply, we see ourselves as The Good Food People. And that not only includes Looks Good and Tastes Good. It also includes Does You Good.

The Quorn range is a choice of everyday foods that everyone can enjoy and benefit from. You don’t need to be any sort of -arian, you don’t need to be on a particular diet, you don’t have to choose it specially because you’re eating healthily. You just have to like nice food that’s a bit better for you. And, let’s face it, that’s not hard.

But the values inherent in Quorn foods, and the way we produce them, are also the values of Marlow Foods itself. So you’ll find us professional and ethical, with integrity and our good reputation scoring higher than profit. We work hard at being open and honest in everything we do, we’ll tell it like it is. We encourage an ethos of success, strive to bring out the potential of our people, and celebrate when we succeed. We don’t operate on ‘might do’ or ‘could do’. We’re a ‘can do’ bunch of people and we always aim to do our best.

And finally, we concentrate above all on earning the respect and loyalty of our customers.

Full of Fresh ideas

There’s such a wide range of Quorn products opening up a host of delicious possibilities. You can buy Quorn products opening up a host of delicious possibilities. You can buy Quorn pieces, mince or fillets which you can grill, saute or bake and enjoy in a casserole or lavish your favourite sauce on. They’re convenient, especially good at complementing herbs and spices and they can be cooked from frozen.

And you can also buy ready-prepared Quorn products or ready meals from the chiller or freezer which are simplicity itself to prepare.

And now you know everything there is to know about Quorn foods, there’s only one thing left to do. Try some!

Categories: General Food
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Paterson’s OatCakes – Delicious and Versatile!

28 January, 2009 · Leave a Comment

The versatility and great taste of OatCakes ahs helped to dramatically widen their usage – with new consumers proving especially adventurous in their choice of both toppings and eating occasions. Whether sliced apple and brie or mozzarella and roasted peppers, OatCakes are now being enjoyed with a wide variety of toppings throughout the day.

Delicious and Versatile!

Breakfast
Try paterson’s OatCakes with a light topping of marmalade or cottage cheese
Lunch
One or two Paterson’s OatCakes with a bowl of soup gives a more satisfying eat.
Dinner
Paterson’s OatCakes make an ideal replacement for bread alongside a main meal.
Entertaining
OatCakes make an ideal carrier for both sweet and savoury toppings and are a ‘different and enjoyable alternative to cream crackers.
Lunch Box
Each Paterson’s OatCakes carton contains 4 freshness packs – one of which makes an ideal snack or lunch with a suitable topping or spread.

Healthy!

More and more people are beginning to realise the healthy properties of OatCakes. However, OatCakes aren’t all the same and ONLY Paterson’s OatCakes offer ALL of the following:

Less than 3% Saturated Fat
Saturated fat is the type of fat found in biscuits, cakes, cheese, butter and whole milk. Nutritionists caution us to monitor and control our intake of saturated fat as the liver uses the saturated fat in food to produce cholesterol. Mono and poly-unsaturated fats are the healthier fats found in vegetable oils, oily fish and soft margarine.
The entire Paterson’s OatCake range has less than 3% saturated fat levels and is approved by Scottish Slimmers as part of their Positive Eating Program.

A Low-Sugar Food
Consumers have become increasingly concerned about their level of sugar intake recently – the entire range of Paterson’s OatCakes is low in sugar.

Slow Release Energy
Oats are rich in complex carbohydrates which release their energy more slowly than sugars – therefore providing sustained energy and delaying hunger pangs longer.

A High-Fibre Food
Fibre is an essential nutrient for the body. Roughage greatly helps digestion and general ‘gut-health’ while evidence suggests that eating a high fibrediet may also help reduce cholesterol levels in the bloodstream. All Paterson’s OatCakes are high in fibre.

Contains Olive Oil
Olive oil is often cited as one of the reasons the Mediterranean diet is healthier than our own. Paterson’s OatCakes use only olive oil rather than highly saturated palm fruit oil.

Wheat-Free Recipe
It is difficult to quantify exactly how many people in the UK have intolerance to wheat but estimates vary from 1 in 200 to 1 in 500. Paterson’s OatCakes are made from a 100% wheat-free recipe.

Cholesterol-Lowering Properties of Oats
Oats are widely accepted as helping to reduce cholesterol levels in the body. Cholesterol is the fatty substance produced by the liver and various cells, that when deposited around body tissue leads to build-up and blockages in the arteries. Oat Soluble Fibre (beta glucan) helps control blood cholesterol levels by acting as a sponge and soaking up cholesterol. This allows the body to remove harmful cholesterol naturally, therefore reducing ts occurrence in the body.

Categories: General Food
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How good is soya?

27 January, 2009 · 1 Comment

Soya is a versatile, nutritious food that offers a wide range of health benefits and does not contain saturated animal fat, animal protein, cholesterol, animal hormones or growth factors which have all been linked to many illnesses and diseases.

It contains all eight essential amino acids and is a good source of polyunsaturated fatty acids including omega 3, disease-busting antioxidants, B vitamins (including folate), iron and is free from cholesterol. Calcium-fortified soya milk and tofu provide a valuable source of this important mineral.

Many soya foods also contain fibre which is important for good bowel health and can lower cholesterol.

Health benefits associated with soya are thought to be caused by the action of soya isoflavones which are a type of phytoestrogen or plant hormone. Many studies show that soya foods can reduce the frequency and severity of hot flushes and other menopausal symptoms. Because the Japanese diet is rich in soya the women suffer less from menopausal symptoms which suggests it may be an alternative to hormone replacement therapy. Post-menopausal women with the highest intake of soya foods also have the highest bone mineral density. Human trials in other parts of the world have shown that soya protein may reduce the risk of osteoporosis.

The UK government’s ‘Joint Health Claims Initiative’ has approved the health claim that ‘the inclusion of at least 25 grams soya protein per day as part of a diet low in saturated fat can help reduce blood cholesterol’.

Studies from China (and of Asian-American women) indicate that having a high soya intake can reduce the risk of breast cancer. Similarly, a large scale study in 59 countries found that overall soya products did protect against prostate cancer. Evidence suggests that a moderate amount of soya is much more likely to be of benefit to health rather than harmful, both in terms of breast and prostate cancer risk and other chronic diseases.

A great many people ask if it safe to give soya-based infant formulas to babies. Studies on adults raised on soya showed no detrimental effects to their health. A publication in the Nutrition Review found that growth, sexual development and reproductive ability was normal in people who consumed soya formula as infants and concluded that it continued to be a safe, nutritionally complete feeding option for most infants.

Another fantastic bonus is that several studies indicate that soya isoflavones may improve both short- and long-term memory, mental flexibility and planning. This benefit may be restricted to those under the age of 65.

Faye Axford © GoodnessDirect 2007

Categories: General Food
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The Big Question: Are statins really a wonder drug, and should we all be taking them?

11 November, 2008 · Leave a Comment

Telegraph:

Why are we asking this now?

Statins, the cholesterol-lowering drugs, are known to cut the risk of heart disease and are already prescribed to millions of people at high risk. This week a trial of rosuvastatin, whose brand name is Crestor made by AstraZeneca, was shown to dramatically reduce the risk even in people whose cholesterol level was normal or low.

Researchers had expected a reduction of around 25 per cent but the actual decline in risk among the treated group was almost twice that (47 per cent). The results, published in the New England Journal of Medicine, were so clear that the trial of 18,000 patients in 26 countries was stopped early so that all those on placebo could be offered the drug.

Categories: Cholesterol
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Flaxseed – the benefits

5 November, 2008 · Leave a Comment

Flaxseed has hit the newspapers, TV and Hollywood. It is credited with improving hair, skin and nail quality, aiding weight loss and preventing conditions such as arthritis, high cholesterol and high blood pressure. With such claims as these in the media one might expect to pay exorbitant prices, but that’s not the case!!

Other items of interest

The Healing Power of Flax

Dr Herb Joiner is a Naturopath and the world’s leading expert on Flaxseed. The fifty year-old from Seattle has been studying the seed for the past thirty-three years and has recently written a book on the subject called “The Healing Power of Flax.” Dr Herb teaches at the University of Boston where his specialist areas are nutrition and Western herbal medicine. He has lectured here in the UK on the benefits of Omega 3s.

Omega 3

Omega 3s are the essential fatty acids found in fish oils. However, the richest source of Omega 3s is the flax plant, and in particular flaxseed oil. We are told to eat oily fish three times a week, but most people don’t meet this quota and therefore need to get Omega 3 from other sources.

What is Flaxseed?

Flaxseed is claimed to benefit every molecule in the body! It improves the quality of hair, nails, and skin, as well as helping to regulate bodyweight, lower cholesterol and blood pressure and prevent arthritis and cancers.

The flax plant, an ancient crop, yields the fibre from which linen is woven, as well as seeds (linseed or flaxseed) and oil. The oil, also called linseed oil, has many industrial uses – it is an important ingredient in paints, varnishes and linoleum for example.

Like olive, canola, and most other plant oils, flax seed oil is highly unsaturated and heart-healthy. Lignans and other flax seed components may also have antioxidant properties, which means they may reduce the activity of cell-damaging free radicals.

How can I take Flaxseed?

Flaxseed or Linseed has a pleasant, nutty flavour and can be sprinkled on cereals, yoghurts and smoothies. Alternatively, it can be taken as a supplement in capsule or as flaxseed oil. It can be used in cooking and has a much richer flavour than other cooking oils.

Flax tips

  • Grind the seeds or else chew them very well to get the most benefit – whole seeds simply pass through the body. Grinding the seeds just before using them best preserves flavour and nutrition, but pre-ground seeds are more convenient.
  • Keep them refrigerated
  • There are no nutritional differences between brown and yellow seeds
  • Combine flaxseed flour with wheat flour for breads and pancakes
  • The oil can degenerate quickly; keep refrigerated or in a dark place. It usually comes in dark bottles to extend its shelf life
  • Flaxseed oil cannot be used for frying or sauteing.
  • Pregnant or lactating women should not eat lots of flax

Categories: General
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Experience the Incredible Health & Weight Loss Benefits of the Premier Coconut Oil

5 November, 2008 · Leave a Comment

Why should you be using coconut oil versus any other type of oil? Because it can:

Other items of interest

Help you lose weight, or maintain your already good weight

  • Reduce the risk of heart disease
  • Lower your cholesterol
  • Improve conditions in those with diabetes and chronic fatigue
  • Improve Crohn’s, IBS, and other digestive disorders
  • Prevent other disease and routine illness with its powerful antibacterial, antiviral and antifungal agents
  • Increase metabolism and promotes healthy thyroid function
  • Boost your daily energy
  • Rejuvenate your skin and prevent wrinkles

In short, after unjustly getting lumped in the “no-fat” craze of past decades, coconut oil is now starting to get the respect it deserves as not only the healthiest oil you can consume, even superior to olive oil which contains trans-fat, but as one of the most nutritious of all foods.

Coconut oil’s benefits have been covered extensively on [www.Mercola.com, but now it’s benefits are finally reaching the mainstream. For example, the May 20, 2003 edition of Women’s World, a very popular and wide-reaching magazine, called coconut oil a “miracle food” and particularly touted its ability help the body burn unwanted fat, triple your energy, and greatly help those with thyroid problems.

You should be absolutely certain, however, of the quality and effectiveness of whatever coconut oil brand you choose. There is a very wide variance in terms of the types of coconuts, the manufacturing processes used to make the oil, and more, which will have a major impact on the healthiness and effectiveness your coconut oil.

Dr Joseph Mercola © Dr Joseph Mercola

Categories: General
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Good fats, bad fats and trans fats

28 October, 2008 · Leave a Comment

Our bodies need some fat, but which fat is a good fat? Our body’s cells need some fats to function, but the type of fat we consume makes all the difference. Trans fats are the baddies, now renowned for their contribution to poor heart health and high cholesterol.

In brief, trans fat is the common name for a type of unsaturated fat with trans-isomer fatty acids. Trans fats may be mono-unsaturated or poly-unsaturated. In general they are created by the hydrogenation of plant oils. We hydrogenate oils to make margarine and other soft spreads, or to get a creamy texture in processed food, or to increase a food’s shelf life. However trans fats are best avoided if you want to look after your arteries.

Don’t be daunted, avoiding trans fats is as simple as focusing on simple food.

For example, choose whole foods. The closer a food is to its natural form, or what it looks like when it comes out of the ground or off the tree or vine, the less likely it is to contain harmful fats. Avoid foods that contain the words “partially hydrogenated” in the ingredient list. Trans fat intake should not exceed 1 percent of total calories each day. For a 2,000 calorie diet, this means eating no more than 2.2 grams of trans fats per day.

Generally speaking, healthier fats – specifically the mono- and poly-unsaturated types – are often liquid at room temperature. By comparison, the less healthy trans and saturated fats are typically solid at room temperature. To get more good fats in your diet, cook with oils, such as olive oil, and choose foods such as nuts, avocados, and fatty fish over well-done red meats. For spreadables, select non-hydrogenated margarines or fully saturated fats like butter.

It is thought that people at risk from obesity, heart disease, diabetes, and cancer should consume no more than 30% total calories from fat. For a 2,000 calorie diet, this means eating no more than 67 grams of total fat per day. Though this may vary from person to person, it is a good basic guide.

For more technical info on trans fats see the full transfats article.

In general, the same principles that support heart health support the health of your gut as well. If you stick to unprocessed items such as vegetables, fruit, nuts and seeds, whole grains, and beans (legumes) you probably won’t have to give trans fats a second thought.

Categories: Diet
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Edamame

22 July, 2005 · Leave a Comment

Ever heard of edamame? No, it’s not a cheese, but a type of baby green Soya bean. In Japan edamame (which, I’m reliably informed is pronounced ed-ah-MAH-may) is a popular snack eaten straight out of the pod and often accompanies beer! I can’t offer edamame in the pod (or beer for that matter), but we have just added 454g bags of frozen edamame to our range here at GoodnessDirect. The frozen edamame can be prepared in just the same way as frozen peas, ie boiled in water for 5 minutes.

As well as being an interesting alternative to peas or beans, edamame offers some excellent health benefits; it contains all nine essential amino acids, making it a complete protein source and because it’s a Soya product, it is full of isoflavones and can help to reduce cholesterol and thereby reduce the risk of heart disease.

Here is a recipe for glazed edamame to try. It is designed to be an original starter…Cook 300g edamame in boiling water for a couple of minutes, drain and keep warm. Combine 120ml vegetable stock, 1 tablespoon of soy sauce and 1 teaspoon of arrowroot. Bring to the boil and stir into the cooked beans.Dress it up with Balsamic Vinegar & Maple Dressing.

While I’m on recipes, here’s another easy-peasy one for a fabulous salad dressing with a difference; the maple syrup and balsamic vinegar impart a beautiful flavour. Mix together 250ml olive oil with 3 tablespoons of balsamic vinegar, 2 tablespoons of maple syrup, 1 tablespoon of lime juice, 1 teaspoon of mustard powder and 1 crushed garlic clove. Add salt and freshly milled black pepper and whisk it all together until well mixed.

I found this recipe while I was reading up about balsamic vinegar. I’ve always enjoyed that simplest of simple appetisers, chunks of warmed bread dipped in olive oil and balsamic vinegar. Never mind the meal, I could just carry on dipping bread until I’m full! Balsamic vinegar is named after the word balsam, meaning aromatic resin, simply because it’s thick (resin-like) and aromatic. The “aromatic-ness” (if that’s a word!) comes from the wooden barrels in which the vinegar is aged and each manufacturer will have its own unique progression of barrels to create a distinctive flavour. Ours, from Clearspring, is aged in barrels of bay, oak and larch. A true balsamic vinegar should be aged for at least twelve years. The best ones are aged for up to 100 years, producing a vinegar with such a sweet and mellow flavour that it can be used as a topping for ice cream!

Categories: General Food
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Fenugreek

24 June, 2005 · Leave a Comment

One of the Q&A’s that passed my desk today – quite interesting I thought? The surprising properties of herbs and spices – amazing.

Q: I have been taking fenugreek to help my hormones and to increase energy. Now I read that it also lowers blood pressure and cholesterol. How much do I need to take to gain these benefits? And is there anything else fenugreek is good for?

A: Fenugreek is a plant that is native to southeast Europe and west Asia. Its small seeds, which have a bitter taste, are often used in Middle Eastern or North African cooking. But generations of Egyptians, Greeks, and Romans have also used fenugreek for its many medicinal properties.

As you have learned, the spice can improve cholesterol levels. In a 24-week study where subjects were given 25 g a day, “good” HDL cholesterol rose by 10 percent, while “bad” LDL cholesterol steadily decreased.

Studies have also shown that fenugreek can help stabilize blood sugar in diabetics. It works so well that sometimes it can cause the blood sugar to dip too low, so be sure to talk to your doctor before trying it for this condition.

Fenugreek can also aid digestion. Occasionally it can cause diarrhoea, though. Decreasing your dose should alleviate this side effect. In addition to seeds and capsules, fenugreek also comes in powder and gum forms.

Categories: Complementary Health · Digestion · Heart and Blood
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