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| isomer, plump chicks , planting, regional & ethnic japanese, risk, solid, omega 3 fatty acid supplements , punk, plump white , genetics, carbon, body, bmi calculator, labor, cocoa butter, 24 7 fat girls , health calculator online, low fatdiet, | Look at the ingredients of the margarine you are using. A new controversy for margarine brands is trans fatty acids which are formed when liquid oils are hydrogenated to make stick margarine and shortening. The shape of the fat molecules current scientific news gets twisted into a trans shape. Research has found that trans fatty acids increase LDL (bad cholesterol) and decrease HDL (good cholesterol). If you quit using stick margarine and solid shortening, the effect of the trans fatty acids on cholesterol will leave current scientific news after 6 months according to Dr. Kritchevsky. By the way, the new food label does current scientific news list saturated fats, but only one brand (Promise stick margarine) lists trans fatty acid content as it is not required on the current food label. Polyunsaturated margarine, if left at room temperature, will usually melt in the summer. |
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| My question is.... Am I doing OK or should I be concerned? Blood cholesterol level norms are less than 200 milligrams per deciliter. Norms low fatdiet for HDL are greater than 35 milligrams per deciliter (30 to 75 low fatdiet for males and 40 to 90 for females). HDL is the good cholesterol. Norms for LDL are less than 130 milligrams per deciliter, 130 to 150 is considered borderline elevated and greater than 160 high risk. LDL is the bad cholesterol that sticks to arterial walls and narrows the artery (like a clogged drainpipe). At 43, your HDL's are good. Which brand of margarine is best? I cannot recommend a specific brand to you. However, look for a margarine with a liquid oil as the first ingredient on the food label. Oils that are high in polyunsaturated fat are safflower, sunflower, soybean, corn and cottonseed. Polyunsaturated fats help lower blood cholesterol levels. The margarine will also contain partially hydrogenated vegetable oil (usually soybean) to harden the margarine and keep it in a stick form. |
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