YOGA, AVOID TRANS FATS

Bob Crowther shares information about changing perceptions of trans fats and why this is important to our national health.  

***

In an earlier post about cholesterol (November 2, 2013), I briefly mentioned trans fats were currently designated as a bad fat - a major change from their initial perception.

Trans fats were thought at one time as an way to avoid the risks attributed to saturated fats - criticized and thought to contribute to heart disease.

For years, trans fats (think Crisco, margarine) were considered as healthy alternatives that improved food shelf life and cooking.  

However, from the 1970's to 1990's, compelling clinical research evidence led medical professionals and nutritionists to issue warnings about the negative impact of trans fats including clogged arteries.

New rules about trans fats likely to be adopted

Among the organizations sounding alarms over trans fats were The Center for Science in the Public Interest and the Harvard School of Public Health.

Read 

 2001 Book

 Eat, Drink, and be Healthy

BY

Walter C. Willett

Foods containing trans fats have been linked to increased levels of low density lipoproteins (LDL) - referred to as the 'bad cholesterol' -  which increases the risks of cardiovascular disease while reducing the good cholesterol (HDL) and adversely impacting triglycerides and increasing inflammation.

*

Recently the Food and Drug Administration (FDA) announcement proposed new rules to limit trans fats from foods: good news to the American Medical Association and the Centers for Disease Control. 

The FDA would have trans fats designated as a food additive that is not "generally regarded as safe".

Comments will be sought for a 60 day duration before a final decision is made during early 2014. 

Trans fats are created from partially hydrogenated vegetable oils - a manufacturing process that changes the consistency of oils from a liquid to a solid using hydrogen gas. 

Foods affected include baked goods, vegetable shortening, margarine, crackers, cereals, cookies, chips, fats, fried foods and snack foods.

 (see WebMD Website) 

Foods that contain small amounts of natural trans fats include milk, butter, cheese, beef, pork, and lamb will not be affected by the new proposals. 

Under existing legislation, the food industry has not been required to label the presence of trans fats if there is less than 0.5 grams. 

This practice would change with adaption of the new rules. 

We all should be monitoring our food sources and make more informed and healthy nutrition choices.

MORE INFORMATION

*Readers are encouraged to examine Corby Kummer articles (during 2005, 2007) about selective cases of restrictions imposed on trans fats in some U.S. cities and the response of the food industry.

BOB CROWTHER - NUTRITION - YOGA

YOGA, CHOLESTEROL OVERVIEW

Bob Crowther has organized some current perceptions, online resources about cholesterol. 

The American Medical Association (AMA) warns against high blood cholesterol levels and has provided guidelines to the general public for identifying risks leading to atherosclerosis, a heart attack, angina and stroke. 

***

Learn More About Cholesterol And Nutrition Options

Cholesterol is a fat soluble alcohol (a sterol) that is produced mainly in the liver and is important for normal body functions. 

How much endogenous cholesterol is synthesized reflects individual genetics/family histories. 

Age, sex and ethnicity also may be important risk factors for expressing deadly diseases. 

Biological functions of cholesterol include the following: 

•  important component of cell membranes    
•  involved in cell permeability   
•  precursor to adrenal and sex hormones    
•  bile synthesis   
•  associated with metabolism of the fat soluble vitamins (A, D, E, K)

As cholesterol is naturally made, dietary cholesterol consumption is not required.

Blood cholesterol is carried, among others including triglycerides, by two types of lipoproteins commonly abbreviated as:

1.  LDL (low-density lipoprotein) 
2.  HDL (high-density lipoprotein) 

A blood test can measure total cholesterol  and individual components (LDL, HDL and triglycerides). 

A total cholesterol value below 200 mg/dL is encouraged by the medical community (see NIH Blood, Heart and Lung Institute website).

SO CALLED BAD & GOOD CHOLESTEROL

LDL is the most prevalent form and considered the bad cholesterol - it transfers cholesterol to cells from the liver. 

A blood value less than 100 mg/dL is recommended by the AMA; higher numbers increase the risk of arterial disease.

HDL transfers cholesterol from cells to the liver for removal from the body and is referred to as the good cholesterol - a blood value of 60 mg/dL and above is desired.

Triglycerides associated with cholesterol form the blood fat - blood values under 150 mg/dL are suggested.

Medications including statins that lower LDL levels are an option for many individuals.

Other factors having a negative health impact by contributing to high cholesterol numbers include:

• poor food choices
• sedentary lifestyle
• being overweight/obese 
• smoking 
• alcohol 

Foods with high saturated fats and trans fats should be avoided - both are metabolized to increase LDL levels and can over time contribute to cardiovascular disease.

The Mayo Clinic identifies food choices that can lower cholesterol levels.

Consumption of plant sterols have been promoted to decrease LDL levels - these compounds are found in certain plant products (wheat germ; some vegetables and fruits) 

[see Cleveland Clinic and Joslin Diabetes Center Websites].

NOTE

Cholesterol Greek word origins were obtained from Wikipedia. 

BOB CROWTHER - NUTRITION - YOGA