Benefit for tofu growers: Vegetable protein has a positive effect on blood pressure. Small consolation for steak lovers: animal protein obviously does not hurt at least.

Vegetarians usually have better blood pressure than lovers of Schnitzel & Co. The reasons for it were so far unclear. Does flesh drive up blood pressure – or do vegetables keep it in check? Paul Elliott of Imperial College London and his colleagues are on the trail of the causes. They evaluated the data of around 4,700 men and women aged between 40 and 59 from four countries.

Nutritional notes and blood pressure check

In four sessions each, physicians had measured twice the blood pressure of the study participants as part of the so-called Intermap study. In addition, the researchers noted what the subjects had eaten and drunk during the previous 24 hours. The researchers also evaluated urine samples taken by the volunteers in the first and third sessions.

The result: Participants who had eaten more vegetable protein – for example in the form of legumes, soy products or cabbage – showed on average significantly lower blood pressure than the other subjects. Conversely, high consumption of animal protein did not have the feared negative effect: A juicy steak does not push up blood pressure.



Amino acids in the sights

So far, Paul Elliott and his team have not been able to find out which part of the protein-rich plant diet is beneficial to blood pressure. However, the researchers found evidence that certain amino acids that make up proteins play a key role in this process. The effect may be enhanced by plant trace elements such as magnesium, the researchers said.

“Our findings support the current nutritional recommendations that recommend a high-vegetable diet,” write the study authors. However, more research is needed to decipher the exact mechanisms in which plant protein affects blood pressure. The research results appear in the current issue of the journal Archives of Internal Medicine.

Carbohydrates are the most important nutrients in humans besides fats and proteins. They are formed from the substances carbon, water, and oxygen, through photosynthesis, in the plants using solar energy and chlorophyll.

Carbohydrates can be divided into:

  • Simple sugars (monosaccharides):
  • Glucose, fructose, galactose
  • (Low molecular weight)
  • Double sugar (disaccharides):
  • Sucrose, lactose, maltose
  • (Low molecular weight)
  • Multiple sugars (polysaccharides):
  • Starch, glycogen, cellulose
  • (High molecular weight)

The various carbohydrates of food are converted into glucose in the body. From glucose, cells can also synthesize other sugars for specific tasks. The carbons are in the body in a constant assembly and disassembly.

Carbohydrates, The Most Important Nutrients

Tasks of carbohydrates in the body:

  • Carbohydrates are the main source of energy for the organism. 1 g of carbs provides 4.2 kcal of energy. Almost all cells use glucose as an energy source. The brain cells and the erythrocytes (red blood cells) rely solely on glucose as an energy source. With a surplus of energy from carbohydrates, the surplus is converted into fat and stored in the body. When storing carbohydrates as body fat, about 30% of the energy is lost.
  • Another important function of carbohydrates is that of a reserve substance. In the form of the body’s own glycogen, carbohydrates represent readily available reserve energy. A person weighing 70 kg has a glycogen reserve of about 350 – 400 g, which corresponds to about 1,500 kcal. The glycogen supply is about 1/3 stored in the liver and about 2/3 in the muscles.
  • The fiber is also carbohydrates. It used to be thought that they were not usable by the human body because human digestive juices contain no enzymes that can break these compounds. It has been overlooked that some of the dietary fiber is fermented by enzymes of the microorganisms of the large intestine. In addition to gases, short-chain fatty acids, which can be utilized by humans, are also produced. The energy gain from dietary fiber is negligible due to the small amounts supplied. The intake recommendation of the DGE of 30 g fiber per day is often not reached.

Feed recommendation for carbohydrates:

Since carbohydrates and fats can be widely represented as energy suppliers, there are no exact intake recommendations. For a normal fat metabolism daily 60 – 100 g carbohydrates are necessary. If too little energy is supplied in the form of carbohydrates and fats, protein is broken down instead of the energy carrier. One speaks therefore of the protein-saving effect of the carbohydrates.

The DGE recommends covering at least 50% of the energy needs of carbohydrates.

Starchy, high molecular weight carbohydrates should be preferred. Consumption of low molecular weight carbohydrates should be reduced.

Carbohydrates in food:

1.) Simple sugars (monosaccharides)

Glucose (glucose)

  • fruit
  • vegetables

Fructose (fructose)

  • fruit
  • honey

Galactose (mucus sugar)

  • milk

2.) Double sugar (disaccharides)

Sucrose (beet and cane sugar)

  • sugar beet
  • sugarcane
  • Table sugar, candy

Lactose (milk sugar)

  • milk
  • Dairy products

Maltose (malt sugar)

  • barley
  • beer
  • malt extract

3.) Multiple sugars (polysaccharides)


  • Grain
  • potatoes
  • legumes


  • liver
  • muscles


  • all plants

For many, avocados are still exceptional, although it can be found in every market or specialty store. But its excellent taste and numerous useful properties are worth every bit of attention and if you are not yet familiar with the taste of this wonderful fruit and do not know how to choose it correctly, we recommend that you read the information below and fill in the gap.

How do I choose the right avocado?

On the shelves, you can meet avocado Different varieties. Mostly these are green fruits, with smooth or narrow skin. The latter is preferable for purchase and consumption because they have a smaller bone size and the bark of the ripe fruit can be easily cleaned by beating them with a slightly sharp knife without touching the meat.

Smooth fruits of the avocado have a lighter color, the bone is larger and takes up more volume, and the shell is cleared only with the help of a knife along with a portion of the inner pulp. The taste of such an avocado is in no way worse, which surpasses them only in terms of benefits and in more pure pulp.


How to choose the good fruit in the store avocado?

When choosing an avocado, at the first turn, we pay attention to the softness of the fetus. If you squeeze it, the meat should bend slightly and immediately return to its original appearance. If the dent remains, then it is not worth buying such an avocado – most likely it is already overripe and is more likely to rot inside.

If the avocado is too hard you can buy it, but in this case, it will be necessary for you to leave your home in room conditions in a paper bag for two to five days to allow the fruit to ripen.

and also pay attention to the color of the fruit. The darker it is, the softer the meat is and the avocado will be ripe. In a well-seasoned avocado, when you shave it, you can hear a beating bone inside. If there is no knock – the avocado is still green and it will take time to ripen.

How to choose avocado for salad?

If you prepare an avocado for a salad, then you should stop the selection on a specimen with still cracking bone, but a little soft structure, which can be judged correctly when pressing on the skin. There should be little pressure and spring immediately. If you choose a fruit that is too ripe, its pulp is oily and soft. This avocado can be used to make sauces, smoothies, desserts, or just eat so, smeared on a slice of toast or bread. For a salad, the pulp should be slightly denser.

For decades, the dispute has raged over whether butter or margarine is healthier.

Almost six kilos of margarine has statistically eaten every German citizen last year. Since the first margarine of beef tallow and skimmed milk was blended together in 1869, margarine has become a tasty spread with health claims. Nowadays, margarine is usually made from vegetable oils which harden or harden at room temperature. Another chemical process to obtain solid fats from oils is transesterification.

Margarine is a fat blend of vegetable solid or hydrogenated fats, the proportion of which must be at least 80 percent. In addition, margarine contains water or skimmed milk. So that the fat connects with the water usually the emulsifier sojalecitin is added. The aroma is enhanced by acidulants, lactic acid, citric acid, sour whey or yogurt cultures. The yellowish color of margarine usually comes from the added beta-carotene. In the case of semi-fat margarine, sorbic acid is frequently used in addition as a preservative. The addition of fat-soluble vitamins A, D, and E are also widespread in order to achieve the nutritional value of butter.

Margarine contains only small amounts of saturated fatty acids, but possibly trans fatty acids. In a test by Stiftung Warentest in 2002, only 6 out of 40 margarines contained unwanted trans fatty acids. Through new manufacturing processes, the manufacturers have managed to prevent the emergence of this critical substance.

Depending on the composition of the oils used in the preparation, margarine may contain many monounsaturated fatty acids. In particular, the olive oil-containing products contain many monounsaturated fatty acids.

Margarine is a high-tech product. Usually natural or nature-identical aromas, often also lactic and citric acid, provide a butter-like or other pleasant taste. Neuform or Biomargarine is usually processed less. These types of margarine are usually based on palm kernel, palm or coconut fat, since when using these solid fats can be dispensed with a cure. These fats are very rich in saturated fat. All organic margarine received in the test of the Stiftung Warentest bad grades. The testers preferred conventional products. Organic margarine tasted satisfying at best.


Margarine is usually quite rich in vitamins. Vitamin E occurs in many vegetable oils. Many margarine manufacturers artificially add vitamin A, D and vitamin E to their product. Vitamin A and D are contained in butter and are missing in pure margarine. The addition of these vitamins compensates for this disadvantage.

The values ​​for the polyunsaturated fatty acids varied greatly with margarine. At a high level, the proportion of more valuable monounsaturated fatty acids is lower.

Slimming with margarine

Vollfettmargarine is no better for losing weight than butter. Both contain at least 80 percent fat. Whether the fat comes from animals or plants does not affect the calorific value. 80 grams of fat always deliver 720 kilocalories. Semi-fatty margarine can save calories. But it is important that it is not twice as thick on the bread. From a health point of view speaks little against the butter. It is easily digestible and when used sparingly, the higher content of saturated fat and cholesterol, in a healthy person, does not matter. A problem with fat metabolism occurs only when the butter is abundantly used and the food additionally contains many fatty foods such as cheese, sausage, and cream sauces. With an already increased blood fat value, a change to margarine may be useful.

The nutritional benefits of margarine are mainly due to the oils used in its manufacture. Mostly sunflower, rapeseed, soy or corn germ oil. They contain monounsaturated and polyunsaturated fatty acids.


Reform margarine:

Reform margarine must not contain hydrogenated fats. The transesterification to harden oils is prohibited. Nevertheless, to achieve a strike resistance solid vegetable fats such as coconut or palm fat are processed. Therefore, reformed margarine has a higher saturated fat content.

Diet margarine

Diet margarine may only be made from vegetable fats and oils. If the proportion of polyunsaturated fatty acids is at least 50 percent, a hypotensive effect may be noted.

Household margarine/table margarine

Household margarine or table margarine often contain a mixture of vegetable and animal fats. Due to the lower content of unsaturated fatty acids, this margarine also tolerates higher temperatures and is therefore suitable for baking and cooking.

Butter contains large amounts of saturated fat and cholesterol but no trans fat.

Butter is available in 3 commercial classes:

  • German brand butter (Austria: Teebutter)

German brand butter must be made from cream or cream.

  • Dairy butter (Austria: Tafelbutter)

Dairy butter may also consist of milk and whey cream.

  • Cook butter: Only for industrial processing, not available in food retail.

Butter must be at least 82% milk fat.

Halbfettbutter: Semi-fat butter contains only 39 to 41 percent milk fat. Often, gelatin is used to bind the water.

Mixed products: For mixed products butter is mixed with vegetable oils. This makes the butter more spreadable and reduces the proportion of saturated fatty acids in favor of the unsaturated ones.

The amount of energy a person spends during the day depends on the processes of glucose oxidation in the body. The normal adult content varies between 3.2 and 5.5 mmol/l. Highly elevated blood glucose levels indicate serious disturbances in metabolic processes, possible onset of development of endocrine diseases, pathologies of the digestive system.

The causes of permanently and temporarily elevated blood glucose levels

The main factor causes an increase in sugar concentration in the body – malnutrition. Excessive consumption of carbohydrates, presence in the products of harmful chemical additives and addiction to “heavy” foods lead to the development of comorbidities:

  • Diabetes mellitus;
  • acute and chronic pancreatitis;
  • Pathology of the kidneys, liver;
  • Thyroid disease;
  • Disorders of the endocrine system.

Also, a temporary increase in glucose concentration can trigger certain medications, stress, alcohol and other toxic substances.



Signs of high blood sugar levels

Characteristic symptoms of the described condition:

  • Dry mouth;
  • frequent and abundant urination;
  • Worsening the ability of the skin to heal;
  • frequent headache;
  • Reduction of visual acuity;
  • Itching;
  • Increased fatigue;
  • Presence of boils, purulent pimples;
  • insufficient activity of the immune system

If at least 1-2 of these symptoms appear, you should see a doctor.

What to do if blood sugar is increased?

General recommendations for high sugar levels are the proper organization of a diet with restriction of carbohydrate consumption, refusal of bad habits, time allocation for physical activity.

If it has been discovered diseases, accompanied by an increase in the amount of glucose in the blood, you should treat them.

Thyroid – an indispensable organ of the endocrine system that produces substances that are responsible for many important processes. That is, it is responsible for the activity of the brain, heart activity, muscle tone, metabolic processes. Therefore, any thyroid problems will sooner or later be reflected in other organs and systems.

It is noted that thyroid disease develops much more often in women than in the stronger sex, and one of the common pathologies is the increase in this organ. Often, this is due to a lack of iodine intake, poor environmental conditions, constant stress, chronic infectious diseases, bad habits. We will find out what are the symptoms of diffuse enlargement of the thyroid gland and the methods of treatment for this diagnosis.

Symptoms of an increase in the thyroid gland

Symptoms of an increase in the thyroid and its hormones are not immediately apparent and depend on the stage of pathology. It is possible to observe changes only with palpation examination, ultrasound or X-ray examination. There are 5 stages of enlargement of the thyroid with such signs:

  1. In the first phase, when the palpation is increased, the gland is not diagnosed, but during swallowing of saliva and food, the patient may feel some discomfort.
  2. In the second stage, the enlarged lobes of the gland are already examined, and their increased isthmus is noticeable.
  3. The third stage is characterized by a visually appreciable size of the organ, which thickened the neck, changing its contours.
  4. The thyroid with the rise in the fourth degree starts not only to move forward, but also to the sides. Swallowing functions are considerably hampered.
  5. The hardest stage leads to disfigurement. The trachea and esophagus are traumatized, hindering the swallowing and breathing processes, the voice changes, and the patient feels considerable pain and discomfort.

Thyroid-Enlargement-Symptoms And-Treatment

The increase in the thyroid can be substantiated by such manifestations as follows:

  • Decrease or weight gain without obvious reasons;
  • Palpitations;
  • Fatigue, tiredness;
  • Irritability;
  • Problems with sleep;
  • Loss and dullness of the hair;
  • Sweat;
  • Irregular menstruation;
  • visual impairment;
  • Trembling of the hands;
  • inexplicable cough;
  • Stool diseases etc.

Treatment with an increase in the thyroid gland

To properly treat this pathology, the necessary diagnostic measures must first be performed, including:

  • a blood test for hormones;
  • Ultrasound;
  • Computer-assisted axial tomography
  • Core scans, etc.

The treatment methods depend on the reasons for the increase in thyroid gland, stages of the pathological process, comorbidities. It is easy to guess that the most easily treatable enlargement of the thyroid gland is 1 degree, so it is very important to early detection of the pathology. In neglected cases usually fail without surgical treatment.

In most cases, substitution therapy – taking hormone preparations. Also drugs that inhibit the functioning of the gland can recommend a special diet. One of the modern methods of treatment is radioiodine therapy – the use of radioactive iodine preparations to destroy glandular tissue.

Treatment of thyroid enlargement by FolkMittel can be performed only after diagnosis and with the permission of the doctor. The most effective folk method for the treatment of thyroid disease is the use of an alcohol tincture of cinquefoil white.

After the sport one likes to refresh oneself with a soft drink. Not a good idea, as a New York study showed, because the drinks have been proven to damage the kidneys and lead to prolonged dehydration.

Soft drinks bad for the kidneys

Soft drinks are far from healthy. Often they contain caffeine, flavors as well as sugar, fructose-glucose syrup or sweeteners. Meanwhile, they are co-responsible for the worldwide rising numbers of overweight and diabetics.

Researchers from New York University at Buffalo showed in January 2019 that sweet drinks can also affect kidney health when taken during or after exercise. The study appeared in the American Journal of Physiology.


Soft drinks dehydrate

Previous studies from the 1990s have already shown that exercise – when practiced at high temperatures in summer – increases those blood levels that normally only increase when the kidneys have a problem.

At the same time there were studies (eg from July 2016) in which rats showed that soft drinks with a high fructose content increase the risk of kidney damage if the animals were very thirsty, ie already dehydrated.

The New York researchers now linked these two theses in their study. They wanted to find out how soft drinks – compared to water – changed the renal values ​​of dehydrated athletes during summer training.

Study: How do soft drinks affect sports?

The participants were 12 healthy and athletic adults with a median age of 24 years. They completed a 30-minute treadmill exercise and then did exercises that simulated physical work in agriculture for 15 minutes.

After a 45-minute workout, participants rested for 15 minutes and either received a popular caffeinated and flavored high fructose soft drink or water during that time. All in all, they repeated this one-hour procedure four times, so the participants exercised four times for 45 minutes each and then rested for 15 minutes each. At break there was always the corresponding drink.

A week later the same event took place again, but this time the groups were exchanged. Those athletes who had previously received the soft drink now drank water and vice versa.

Kidney values ​​worsen after soft drink consumption

On the training days, of course, blood samples were taken regularly – in each case before the training, immediately thereafter and also 24 hours later. The creatinine levels and the glomerular filtration rate were tested – both are markers that can detect kidney damage. Heart rate, body temperature, body weight and blood pressure were also checked.

As expected, both kidney-relevant blood levels in the soft drink groups increased. In addition, soft drink users were slightly dehydrated and had higher levels of vasopressin. Vasopression is a hormone that increases blood pressure while ensuring that the body releases as little water as possible from the urine, so that increased vasopressin levels also point to dehydration.

Never drink soft drinks while doing sports or doing physical work!

So, if you think after the summer training that you can supply yourself with soft drinks with liquid, you were wrong. Soft drinks do not rehydrate completely, on the contrary, they leave the body in a dehydrated state.

Of course, these results are not only for athletes who train in the heat, but also for people who (have to) do physical work at high temperatures.

Basically, you should quench your thirst – no matter which group of people you choose – with water. However, especially in the summer or when you sweat a lot, practice a lot or even compete and sometimes drink a lot of water, you should avoid low-mineral water and enrich the water instead with minerals or some sea or rock salt. Occasionally coconut water can also be used as a high quality isotonic thirst quencher.

For the time being it is certain that the table you have a bowl of natural honey can only be made if the bee product is produced on its own apiary. Otherwise, even those who are busy in beekeeping and selling honey on an industrial scale are not always honest with buyers and often dilute the product with various surrogates, close to the taste for natural honeybees, to increase profits. In addition, beekeepers feed the bees with sugar syrup for the same purpose, adversely affecting the beneficial properties of the product and significantly reducing its value. How can a simple resident distinguish natural honey from artificial honey and avoid buying a bad product? Let’s look at how the natural honey should be in color, taste, and texture to easily distinguish it from a counterfeit.

How do I differentiate the natural honey from the fake?

The first thing you need to keep in mind when buying honey is its density and density. The natural product flows slowly from the spoon, snakes in the glass, forming a film that spreads not immediately, but gradually. If you try to spin a spoon during the flow of honey, the product winds around it rather than continuing to drain. Of course, the taste and smell of the bee product are not of minor importance. The latter should be soft, pleasant, flowery and not caramel, be sharp, intrusive or not at all.

If you like the taste of natural bee honey then you should feel a slight bitterness, a slight bitterness, and you should definitely feel a slight sore throat.

Be sure to pay attention to the color of natural floral honey. It can range from light brown and yellow to dark brown, but not overly light. If you have a transparent light in front of you, then the bees are beyond all doubt just fed sugar syrup. Such a product will not hurt, but it will not be useful.

If the organoleptic method is to determine the authenticity of natural honey you do not get, or you still doubt the quality of the product you have purchased, then you can resort to more sophisticated tests.


How to determine natural honey at home?

The admixture in the honey of moisture or sugar syrup may be identified with a special chemical pencil. In that case, he will change the color. If you do not have one, you can use the usual blotting paper and drop one drop of the product. If honey is natural and quality, it will not get wet.

Another sure way to ensure the authenticity of honey It is necessary to put a little honey on a sheet of plain paper and set it on fire. Natural honey does not burn and does not change color, only paper will burn in this case, and honey stays. If the adulterer is in front of you, it will darken, it will smoke or you will smell the scorched sugar.

We know that the food we eat can have an effect on our cholesterol level, but did you know that alcohol can also play a role? It is generally suggested that a glass of red wine per day can actually benefit cholesterol and heart health, but there are still many side effects associated with alcohol consumption.

Numerous studies have suggested that consuming alcohol, preferably red wine, in moderation can help promote heart health and even longevity. On the other hand, excessive alcohol consumption can actually increase the risk of heart disease and stroke, increase blood pressure, contribute to obesity and increase blood triglycerides.

Heavy alcohol consumption was also associated with liver disease, heart weakened muscles and even congestive heart failure. The American Heart Association does not recommend adding alcohol to your daily diet to support a healthy heart. Instead, they recommend eating well, maintaining a healthy weight and exercising regularly.

If you are already in a state of health, you should always discuss with your doctor if the alcohol intake is really safe for you. Alcohol can aggravate certain health conditions and can lead to negative side effects when dealing with medication.


Cholesterol And Alcohol Link

Your diet can definitely raise or lower your cholesterol level. Even if you think you are playing it safe because there is no cholesterol in alcohol, there are other ways in which alcohol can negatively affect your heart rate. For example, beer contains carbohydrates and alcohol that can increase your triglyceride count. Increased triglyceride levels can contribute to heart disease.

Beer also contains plant sterols that bind to cholesterol and transport it out of the body. That may sound promising, but researchers have found that beer does not have enough of plant sterols that significantly affect cholesterol levels.

Alcoholic spirits, such as whiskey and vodka, also contain no cholesterol, but when These drinks, which are served in premixed cocktails, contain high levels of sugar, which can affect cholesterol and triglyceride levels.


How Much Alcohol Should You Drink?

Moderate drinking is defined as one drink per day for men and women two drinks per day for men. Studies that have shown the benefits of moderate drinking for cholesterol and heart health use this definition. Drinking more than the recommended amount has been associated with adverse health effects.

It really is hard to say what to drink and how much to drink In relation to heart health and cholesterol. Generally, if you want to improve your heart rates, it is best to stick with healthy lifestyle choices. Since alcohol can affect many different aspects of your health, it is probably safer to avoid it to reduce other related complications such as liver disease. Not to say that you can not enjoy the occasional drink, but making alcohol part of your daily diet may not be worth it.

High triglyceride levels can increase the risk of heart disease. Triglycerides are the fat in our blood and work to energize the body. Extra triglycerides are stored for a future date, if needed. Numerous studies suggest that high triglyceride levels increase the risk of heart disease.

Triglycerides form from the end product of digestion and come from the fat and carbohydrates we consume into energy for the body. Triglyceride levels are tested with a lipid panel, which is a similar test to how the cholesterol level is checked.

The Centers for Disease Control and Prevention estimate that high triglyceride levels pose a problem for nearly one-third of Americans. An increase in triglyceride levels has been observed over the last 30 years and yet only 1.3 percent of those with high levels take medication to lower it. This shows that more attention must be given to triglycerides, as high levels can have serious consequences and more should be done to reduce them, especially for those at high risk for heart disease.


Previous Study Shows Triglycerides Role In Coronary Heart Disease

Coronary artery disease is a common form of heart disease, and high levels of triglycerides can help. Studies by the Broad Institute show that reducing triglycerides can be an effective way to reduce the risk of coronary heart disease.

Sekar Kathiresan, study leader, said, “The key question about these biomarkers over the years Who caused coronary artery disease and which are just an expression of the disease process? The reason this question is important is not the prediction, because biomarkers are useful to predict diseases, whether they are causal or not, the reason why we want to distinguish between these factors is the treatment, we really just want to attack the causes of the disease. ”

LDL cholesterol (bad cholesterol) has been a well-known factor in heart disease and has been shown to reduce a person’s risk of developing heart disease by supporting statins. HDL, on the other hand, has always been thought of as a factor in reducing heart disease, but no link was found on how HDL can help improve CAD.

The research team has shown 185 variations in genetic coding to be associated with blood lipid traits. Single nucleotide polymorphisms or “SNPs” are inherited from one or both parents.

The researchers then investigated whether SNPs affected the LDL, HDL, triglyceride levels and CAD risk relationship between triglyceride levels and CAD similar to that of LDL and CAD. LDL cholesterol forms plaque along the arterial walls and so the researchers believe triglycerides can work similarly by depositing fat along the arteries.

Kathiresan concluded: “Clinically speaking, one of the ways to prevent a first heart attack or reduce the risk of a second heart attack in someone who already has heart disease to treat patients with drugs that lower levels of triglyceride-rich lipoproteins. Some drugs targeting triglycerides are already being tested, and now it’s time to find the right triglyceride lowering mechanism that effectively reduces the risk of disease. ”


Guidelines For Triglyceride Levels

The National Cholesterol Education Program has established guidelines for normal triglyceride levels as follows:

Normal triglyceride levels: below 150 mg/dl

  • Borderline high triglyceride ranges : 150 – 199 mg/dl
  • High triglyceride ranges: 200 – 499 mg/dl
  • Very high triglyceride ranges: 500 mg/dl or higher
  • Although cholesterol and fat are vital to the body, it is important to maintain a normal level, as high levels increase the risk of serious health problems, especially of the heart.

Diet cholesterol and triglycerides come from the consumption of red meat and dairy products. When consumed these foods are absorbed through the intestine and distributed through the bloodstream to reach the liver where they are processed. Thus, the liver can develop a non-alcoholic fatty liver disease, as a high-fat and high-cholesterol diet makes the liver greasy.

It is the job of the liver to deliver up to 75 percent of cholesterol and triglycerides to the body of cholesterol found in the body.


Difference Between Triglycerides And Cholesterol

Although triglycerides and cholesterol are similar in the sense that they are fatty species, they have differences. A single significant difference between cholesterol and triglycerides is the fact that cholesterol is used to create cells and particular hormones in which triglycerides store unused calories and energize the human body.

Another difference is that cholesterol is strongly influenced by the fat that is consumed by diet where triglycerides are affected by total calories. Excess calories are converted to triglycerides and stored when the body needs energy. Things like alcohol and sugary foods can have a bigger impact on the triglycerides.


Tips For Lowering Triglycerides And Increasing Hdl Cholesterol Levels

High LDL cholesterol and triglycerides can trigger serious health concerns and so it is important to raise HDL and lower triglyceride levels to maintain good health. Here are some tips to increase HDL levels and lower triglycerides.

Lose weight

  • Cutting Sugar – The American Heart Association (AHA) recommends only five percent of your daily calories come from added sugar
  • Increase your fiber intake
  • Border Fructose – Fructose is a type of sugar that can contribute to high triglyceride levels
  • A Moderately Low-Fat Diet – A moderately low-fat diet has proven to be effective in lowering triglyceride levels as opposed to a strict low-fat diet.
  • Pay attention to the fat you eat – there are good fats and bad fats. Avoid saturated and trans-fat fats and consume more monounsaturated or polyunsaturated fatty acids such as
  • Increase your fish consumption – try sardines and salmon
  • exercise
  • Restrict alcohol
  • If necessary, take triglyceride-lowering medication and recommended by your doctor
  • Quit smoking
  • Control diabetes if you have it

By following these tips and working closely with your doctor, you can lower your triglyceride levels and protect your heart.