You can't see it. You won't even feel it. But there's no
doubt that it's there. It's that unseen, plaque-like silent
killer — a waxy, yellow substance called
cholesterol.
The atherosclerotic plaque which clogs arteries doesn't
develop overnight. Dietary cholesterol is to blame for the
great majority of cases.
Diet is not the only factor which influences a person's risk
of developing heart disease. Heredity also plays a large
role. But the best way for an individual to control the risk
of developing hardening of the arteries and heart attack is
to control the intake of cholesterol.
Before deciding to eat anything, it's wise to find out if
anyone in your family ever had heart disease and what your
cholesterol level is. That will give a good measure of the
risk.
Cholesterol is measured by a blood test taken at least three
hours after eating. In addition to the total level, it can
measure the types of cholesterol — high density, known
as HDL (the good guy), or low-density LDL (the bad guy).
There is now compelling evidence that dietary cholesterol is
a major cause of heart disease. Lowering the cholesterol
level will reduce the chances of developing heart disease.
Dietary cholesterol comes from animal foods: meat, eggs, milk
and milk products. A safe amount of cholesterol for dietary
intake is between 250 and 300 milligrams a day. The typical
diet includes too much cholesterol.
Because we are accustomed to them, high-cholesterol foods may
taste better than plain, high-energy complex carbohydrates.
But fruit, vegetables, salads, seeds, grains, beans &
legumes, and cereals are both good and good for us. And don't
forget wholemeal pasta!
2006 Dr. Reuven Bruner. All Rights Reserved.
Contact him at: POB 1903, Jerusalem, 91314, Israel; Tel: (02)
652- 7684; Mobile: 052 2865-821; Fax: (02) 652-7227; Email:
FitnessDoctor@Bezeqint.net
