Still avoiding red meat, eggs, etc. to protect yourself from the evils of cholesterol? If so, this article is for you.
- Limitations for cholesterol will likely be removed from the 2015 edition of Dietary Guidelines for Americans; overconsumption of dietary cholesterol is now cited as being of no concern
- A recent review of studies investigating the link between dietary fat and causes of death concluded that recommendations to reduce the amount of fat we eat every day should never have been made
- When fat was removed from processed foods, sugar was added in. This has led to a massive increase in obesity, diabetes, and non-alcoholic fatty liver disease, even among children.
One note of caution: frying most fats except coconut oil results in oxidation which does make the fat harmful. Don’t heat fats past the smoke point and avoid charred meat (e.g., grilled over high heat).
Here’s the Link
Yours in health,
Dr. Candice Cook, LPC, LMFT, CCN
Astaxanthin is a colorful antioxidant (red carotenoid) that gives shrimp and salmon their unique pink color. Animal studies have demonstrated a number of positive health benefits as an antioxidant, anti-cancer and anti-inflammatory agent. While mice and people are different species, many of our physiological systems are similar — that’s one of the reasons why so much research is done with mice. The studies with mice showed significant benefits in fat loss and physical endurance after receiving astaxanthin. Furthermore, research with humans has shown that a minimum does of 12 mg/day is effective in reducing blood triglyceride levels and increasing healthy blood HDL cholesterol.
The best natural sources for astaxanthin are seafood (wild salmon, shrimp and trout specifically) and organic chicken eggs. Avoid farm-raised fish and non-organic, commercially produced eggs. To supplement your diet, consider taking a supplement such as Krill Oil. 100mg/day is considered safe for humans. Note: Astaxanthin is fat soluble which means that you may want to use a lower dose if you intend to take the supplement over a long period of time.
Here is a link to a great article on plants from one of my favorite websites. Color enhanced photo of my garden (in warmer times) thanks to my dear friend Anne McLaughlin. Apologies for the formatting of the link, I’m still learning how to do this!