Things you need to know about CHOLESTEROL

WHAT IS CHOLESTEROL?

Food Intelligence In Practice – “Let thy food be thy medicine.” – (Hippocrates – 460-377BC)

The above quote by Hippocrates, the father of human medicine, is notable. You can become sicker or healthier through your food. As we said in Part 1 food intelligence is simple. It is not about the so-called 'balanced diet'. It is about variety, versatility, actual combination at a time, nutritive and
gastronomic value, quantity, form of delivery (or preparation), stomach acceptance, and intelligent discrimination. Think of preparation or form of delivery alone: cassava is cassava but it is not the same when presented as akpu (wet-fermented) or garri (fried-granulated) or alibo (dry-milled/flour) or abacha (fermented slices, wet or dried). The stomach acceptance or digestibility of each is different. Beans porridge is not the same as boiled beans with stew or even beans moi-moi: same beans but different after-effect in the stomach.

Every food product has something to offer: corn, guinea corn, millet, groundnut, beans of different types (cowpea – white, brown, black), pigeon pea, bambara nuts, yam, cassava, cocoyam, potato (sweet and Irish), wheat, rice, oats, breadfruit, meat, poultry, fish, eggs, bush meat, snail, fruits and vegetables of all sorts – pumpkins, spinach, tomato, onions, garlic, avocado, carrot, pawpaw, coconut, orange and co in citrus family, and so on. You have a wide choice when fuelling your body. Knowing which foods are which, preferred or limited, in terms of nutritional effects, will enable you to know what foods to eat heartily and which to eat in moderation or avoid completely.

Food intelligence demands that you read about different foods and practice versatility with sensible discrimination and selectivity. Armed with such knowledge you can actually eat all the foods you like. The limited fuel sources are foods high in fat, cholesterol, salt, sugar, and alcohol. They will make you fat, clog your arteries, and raise your blood pressure. The preferred fuel sources are foods low in fat, cholesterol, salt, sugar, and alcohol. These will improve your looks, benefit your health, and improve your mind. Try mixtures of fruits and edible leaves in form of squashed drinks or plain salad. The trouble is whether you can take the trouble to select and prepare regularly those foods that meet your budget and positive body chemistry and wellness. Don't 'knock' the engine of your body by what you eat; make it operate like the power-house it is. Individuality is important here. Find out what works for you.

There is no such a thing as an average person, we are all genetically and biologically unique, says late Professor Roger J. Williams, the 1931 discoverer of pantothenic acid (one of the B-complex vitamins known as Vitamin B5). Still, genes don't confer irreversible goodness or evil. Roger argues that bad genes do not necessarily cause disease by themselves, and nutrition and environment can alter the outcome. Well, sometime, by God's help, we shall publish the details of practical food intelligence by going into the big issues of calories, glycemic index, food types and substitutes, and even preparation,

Sources: Jones, Jeanne (1992). Eating Smart: The ABCs of the New Food Literacy, Macmillan, New York. Powter, Susan (1995). Food. New York: Simon & Schuster.

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WHAT IS CHOLESTEROL?
Every nutritionist talks about cholesterol. What is it really? Cholesterol is found in all foods of animal origin, and it is also produced by the body. A certain amount of it is necessary for good health. When it is too much in the body, it can build up on the interior walls of blood vessels (the arteries), narrowing and roughening the passage of blood and that can cause heart disease. There are two types of cholesterol: low-density lipoprotein cholesterol, LDL, which is bad, and high-density lipoprotein cholesterol, HDL, which is good. LDL accelerates the buildup of cholesterol inside the blood vessels, thus increasing the risk of heart disease.

Foods such as eggs, meats, organ meats, and many dairy products can increase the level of LDL. The good HDL actually helps to remove cholesterol from your bloodstream, thus reducing the risk of heart disease. This doesn't mean you can never eat eggs and other high-cholesterol foods again. Food intelligence entails that you limit them. If you ate two-egg omelette as breakfast, reason demands that you don't repeat it for dinner (or take something similar like liver).

 

 

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