Voyajer
Sun, Jul-28-02, 11:03
I have to apologize, because I spoke to a fellow low-carber yesterday, my chiropractor, and was telling her that saturated fats raise HDL the best when she asked what kind of fats were saturated fats. She did have to go to college to be a chiropractor and she is educated, and still she couldn't remember what the different kinds of fats were. That's when I realized that what I'm posting may not be intelligible to a lot of people who didn't take biology. Here are some words to keep in mind when reading the studies (it might be good to really learn these):
Saturated Fats: Also SFA (saturated fatty acid). All fats are usually ratios of part saturated fat and part unsaturated fat. Saturated fats are found in higher proportions normally in animal products (red meat, poultry including chicken although chicken has a lower proportion than other meats, dairy i.e. cheese, cream, milk, butter). However, they also occur in large volumes in tropical oils (palm oil, coconut oil).
Unsaturated Fats: Those that are not saturated fats.
Polyunsaturated Fats: Also PUFA (polyunsaturated fatty acids) A type of unsaturated fat found in higher proportions in vegetable oils and fish.
Monounsaturated Fats: Also MUFA (monounsaturated fatty acids) Found in higher proportion in olive oil, avocadoes and lard (more than half the fat in red meat is also monounsaturated).
Nuts and seeds have both polyunsaturated and monounsaturated fats.
Omega-3 and Omega-6 fats: Part of the polyunsaturated family of fats found in plants that are essential to life. Humans can make different kinds of fat in their bodies even if they only eat one kind of fat. But humans cannot make EFA (Essential Fatty Acid) and we would die without these in our diet. Omega-6 is found in common foods we eat everyday. Omega-3 is primarily found in fish, crustaceans i.e. lobster and crab and flaxseed oil with smaller amounts in nuts and green leafy vegetables. Most Western Nations eat too little of Omega-3.
Serum: Refers to levels of nutrients as measured in the blood.
Serum Cholesterol: Levels of cholesterol as measured in the blood.
Cholesterol: A steroid alcohol found in animal products. Cholesterol is essential to life as it is found in the membrane of every cell.
HDL, LDL, VLDL: These lipoproteins act to carry cholesterol and fat in the bloodstream.
HDL: GOOD CHOLESTEROL Raised high density lipoprotein levels have been correlated with a lower risk for heart disease. Less than 35 mg/dl is considered a positive risk factor for coronary artery disease, over 60 mg/dl is considered a negative risk factor (reduces your risk of heart disease).
LDL: BAD CHOLESTEROL High levels of low density lipoprotein are considered a positive risk factor for the development of coronary artery disease. Less than 130 mg/dl is desirable, 130 to 159 mg/dl is borderline high, over 160 is considered high.
Triglycerides: Storage fats of animal adipose tissue. Fat in the form that the body stores. These fats travel in the blood as well.
High or low triglycerides: Triglycerides that are found in the bloodstream with normal blood levels are between 10-150 milligrams per decilitre. Elevations of the triglyceride level (particularly in association with elevated LDL cholesterol and low HDL cholesterol) have been correlated with the development of atherosclerosis, the underlying cause of heart disease and stroke.
Adipose Tissue: fatty tissue i.e. the fat on our bodies we'd like to get rid of.
Post-prandial: After a meal.
Macronutrients: The three are: protein, fats, and carbohydrates
Micronutritents: Basically: minerals and vitamins.
Renal: Of, or relating to, the kidneys.
Hepatic: Of, or relating to, the liver.
Saturated Fats: Also SFA (saturated fatty acid). All fats are usually ratios of part saturated fat and part unsaturated fat. Saturated fats are found in higher proportions normally in animal products (red meat, poultry including chicken although chicken has a lower proportion than other meats, dairy i.e. cheese, cream, milk, butter). However, they also occur in large volumes in tropical oils (palm oil, coconut oil).
Unsaturated Fats: Those that are not saturated fats.
Polyunsaturated Fats: Also PUFA (polyunsaturated fatty acids) A type of unsaturated fat found in higher proportions in vegetable oils and fish.
Monounsaturated Fats: Also MUFA (monounsaturated fatty acids) Found in higher proportion in olive oil, avocadoes and lard (more than half the fat in red meat is also monounsaturated).
Nuts and seeds have both polyunsaturated and monounsaturated fats.
Omega-3 and Omega-6 fats: Part of the polyunsaturated family of fats found in plants that are essential to life. Humans can make different kinds of fat in their bodies even if they only eat one kind of fat. But humans cannot make EFA (Essential Fatty Acid) and we would die without these in our diet. Omega-6 is found in common foods we eat everyday. Omega-3 is primarily found in fish, crustaceans i.e. lobster and crab and flaxseed oil with smaller amounts in nuts and green leafy vegetables. Most Western Nations eat too little of Omega-3.
Serum: Refers to levels of nutrients as measured in the blood.
Serum Cholesterol: Levels of cholesterol as measured in the blood.
Cholesterol: A steroid alcohol found in animal products. Cholesterol is essential to life as it is found in the membrane of every cell.
HDL, LDL, VLDL: These lipoproteins act to carry cholesterol and fat in the bloodstream.
HDL: GOOD CHOLESTEROL Raised high density lipoprotein levels have been correlated with a lower risk for heart disease. Less than 35 mg/dl is considered a positive risk factor for coronary artery disease, over 60 mg/dl is considered a negative risk factor (reduces your risk of heart disease).
LDL: BAD CHOLESTEROL High levels of low density lipoprotein are considered a positive risk factor for the development of coronary artery disease. Less than 130 mg/dl is desirable, 130 to 159 mg/dl is borderline high, over 160 is considered high.
Triglycerides: Storage fats of animal adipose tissue. Fat in the form that the body stores. These fats travel in the blood as well.
High or low triglycerides: Triglycerides that are found in the bloodstream with normal blood levels are between 10-150 milligrams per decilitre. Elevations of the triglyceride level (particularly in association with elevated LDL cholesterol and low HDL cholesterol) have been correlated with the development of atherosclerosis, the underlying cause of heart disease and stroke.
Adipose Tissue: fatty tissue i.e. the fat on our bodies we'd like to get rid of.
Post-prandial: After a meal.
Macronutrients: The three are: protein, fats, and carbohydrates
Micronutritents: Basically: minerals and vitamins.
Renal: Of, or relating to, the kidneys.
Hepatic: Of, or relating to, the liver.