Reduce Your Cholesterol

January 16, 2012 By

WHAT you eat and how you consume the food contributes to your body’s cholesterol level – it can increase or decrease the levels.

Cholesterol is a fat (lipid) which is produced by the liver and is crucial for normal body functioning. Diet plays an important role in lowering or increasing the cholesterol. The saturated fats from the processed foods you usually consumed were converted into cholesterol which causes problems on exceeded limit.

LDL (low density lipoprotein) cholesterol is called “bad” cholesterol, because elevated levels of LDL cholesterol are associated with an increased risk of coronary heart disease. HDL (high density lipoprotein) cholesterol is called the “good cholesterol” because HDL cholesterol particles prevent atherosclerosis by extracting cholesterol from artery walls and disposing of them through liver metabolism. [Read more...]

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The Importance Of Protein

January 15, 2012 By

Protein is once again in the news as an important player in weight management.

When you’re trying to lose weight, reducing the amount of fat on your body is very important. The pounds on the scale certainly tell a story, but its where those excess pounds come from that matters.

There are lots of theories that look at proteins vs fats vs carbohydrates and which are most likely to contribute to weight issues, but a recent study in the Journal of the American Medical Association suggests that it’s extra calories that contribute to an increase in body fat — where those calories come from may not make that much difference. [Read more...]

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Love Fatty Foods? Blame Your Taste Buds

January 14, 2012 By

Our taste buds can recognize fat and some people may even have a preference for it due to variation in genes that can make certain persons more or less receptive to the taste of fat in foods.

These findings were made in a study by researchers at the Washington University School of Medicine in St. Louis.

Investigators found that people with a particular variant of the CD36 gene are far more sensitive to the presence of fat than others.

The researchers studied 21 people with a body mass index (BMI) of 30 or more, which is considered to be obese. Some participants had a genetic variant that led to the production of more CD36 protein. Others made much less. And some were in between. [Read more...]

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A Muffin Makeover: Dispelling The Low-Fat-Is-Healthy Myth

January 13, 2012 By

Dozens of studies, many from Harvard School of Public Health (HSPH) researchers, have shown that low-fat diets are no better for health than moderate- or high-fat diets—and for many people, may be worse.

To combat this “low fat is best” myth, nutrition experts at HSPH and chefs and registered dietitians at The Culinary Institute of America (CIA) have developed five new muffin recipes that incorporate healthy fats and whole grains, and use a lighter hand on the salt and sugar. Their goal? To “make over” the ubiquitous low-fat muffin, touted as a “better-for-you” choice when in fact low-fat muffins often have reduced amounts of heart-healthy fats, such as liquid plant oils, but boast plenty of harmful carbohydrates in the form of white flour and sugar. [Read more...]

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Your Ideal Home Theater System

January 12, 2012 By

With different models of high and low-end brands of home theater system now available in the market, many consumers rely on salesclerk to lead them in the right purchase. And for some consumers who only have a limited budget will undoubtedly flock to the cheapest option available to possibly suit their needs. However, it is sad to note that in most cases, it always result in a less than ideal home theater system. Remember that a good home theater system helps take a movie from interesting to absorbing. Thus, it is therefore a good idea to educate one’s self on the best brands and specifications from your source that will fit your home’s needs before making a choice.

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Baked or broiled fish for dinner?

January 11, 2012 By

Here’s another study to make you want to have a serving of baked or broiled fish. The new study finds that people who eat baked or broiled fish on a weekly basis may be improving their brain health and reducing their risk of developing Alzheimer’s disease.

The study, presented recently at the annual meeting of the Radiological Society of North America, looked at 260 normal individuals from the Cardiovascular Health Study. Information on fish consumption was gathered using the National Cancer Institute Food Frequency Questionnaire.

Some 163 patients consumed fish on a weekly basis, the majority of whom ate fish one to four times per week. [Read more...]

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Study: High-Fat Foods Cause Brain Scarring

January 9, 2012 By

Keeping pounds off long-term is difficult for even the most successful dieter, and scientists may now be on the path to determining why.

A study published recently in The Journal of Clinical Investigation shows that high-fat foods cause damage to the hypothalamus – an area in the brain responsible for hunger, thirst and the body’s natural rhythms and cycles – in rodents.

“These are really important papers that begin to push the idea out that we’re not in control as much as we think we are,” says Dr. Steven R. Smith, co-director for the Sanford-Burnham Diabetes and Obesity Research Center, who wasn’t involved with the study. [Read more...]

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