Good vs. Bad
Every good story has to have a good guy and a bad guy.  We like nice distinct lines so we know how to label things in our minds.  When dealing with the body and health it is not always that easy to cut a line between good and bad.  You can run into [...]

Nutrim Offers Hope
One pill that does it all.  Isn’t that what most Americans are looking for?  How about a powder that does a lot?  One research study showed that Nutrim powder might be as good as it gets without any crazy side effects. 
The Plan
The study was carried out in 38 middle aged, overweight males with high [...]

So you came back from the doctors office with a page full of numbers and you are trying to make some sense of them.  I am going to try to give a simple breakdown of the main components of the number on a cholesterol blood test.  Hopefully, by the end of this post you’re a [...]

Not All Fat is Bad!
One of the “good fats” is polyunsaturated fat.  This fat can be used a more health-conscious substitute for saturated fats.  It’s suggested that up to 10% of your caloric intake consists of polyunsaturated fats.  Research shows that a diet including moderation of polyunsaturated fats actually proves to be lower in LDL (or [...]

The Not-So-Bad-For-You Fat
The “best” fat out there is monounsaturated fat.  While it is still a fat and shouldn’t be overdone, it’s the only fatty acid that has proven to reduce LDL cholesterol without hurting a good HDL level.  Of the fats, this one is most important to your diet and should be the largest portion [...]

These are the levels that are set by the ATP III. They are based on the risk for heart disease found in various studies. Understanding these gives you a notable upper-hand in the fight against high cholesterol and heart disease.

(In mg/dL)

LDL Cholesterol
 HDL Cholesterol    
Total Cholesterol
Triglycerides

<100 Optimal
< 40 Low
< 200 Desirable
< 150 [...]

Cholesterol. The word itself envokes fear in the “heart” of Americans. There is some validity behind this fear considering cholesterol is believed to contribute to arteriosclerosis, e.g. hardening of the arteries.


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