Reduce High TRIGLYCERIDES_ Low-Grain, Low-Sugar Eating Plan - Full of Health Inc

Over 30 percent of

Americans say they eat

on-the-go several times a

week, and just 9 percent

make an effort to choose

foods which are nutritious

(A 2002 Survey).

Diet to Lower Triglycerides: What Your Doctor May Not Tell

You

The purpose of this website is to present, to all who want the knowledge, a safe

and dependable method through which individuals can lower their elevated blood

triglyceride levels. When it comes to health care, you need to stay alert, ask

questions, and ultimately rely on yourself for important health care decisions. By

applying these guidelines, you will be able to take control of your health care, just

as we all should do. You can achieve astonishing results - if you put your mind to

it. By having the whole page printed, you can read it in a nice easy chair, away

from that glaring monitor.

No miracle cure is needed to reduce

triglycerides. Unlike lowering cholesterol - 80

percent of cholesterol is manufactured by the

body - for most people, lowering blood

triglycerides is as simple as

cutting back on sweets and

getting off the couch.

Excessive sugar intake is no longer about

expanding waistlines and tooth decay only. It

is a common way to boost blood triglyceride levels.

So it comes back to that old litany - a healthful lifestyle consisting of a good

balance of:

dietary low-sugar intake

exercise to maintain an optimal body weight

no smoking, and

moderation of alcohol intake.

It is the same standard treatment recommended at doctor's office for

individuals with high cholesterol, high blood pressure and other health

concerns. However, the majority of people still remain confused about the

most effective way to normalize blood lipid levels.

As a matter of fact, we can't seem to adapt ourselves to all those "dietary

and lifestyle plans" for the long haul. We all seem to wait for the Holy Grail of

diet and lifestyle to be found.

Definitely, when it comes to triglycerides, foods have a direct impact on their

blood levels. What we eat does affect our serum lipids. We don't need new

triglyceride-lowering drugs.

Reduce High TRIGLYCERIDES: Low-Grain, Low-Sugar Eating Plan - F... http://www.reducetriglycerides.com/triglycerides_lowering_diet_print.htm

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The amount of food you

should be eating is about

the size of your fist per

meal.

For the majority of people, the first line of any treatment for high triglycerides

should be a change in diet and, eventually, in lifestyle. But deciding which

"diet" to choose is not an easy task, especially for those who have little time

for meals. Since triglycerides are circulating forms of fat in the blood, you

might think that

a high-fat diet will raise your triglycerides and

a low-fat diet would lower your triglycerides.

This belief turned out not to be true. According to the recent evidence, the

most important dietary predictor of triglycerides appears to be

carbohydrates, namely,

sugars

starches and

refined (processed) grains.

In other words, what leads to increase in blood triglycerides are mainly diets

high in carbohydrates, especially sugar (American Association for Clinical

Chemistry).

In fact, the effects of high carbohydrate diet on the triglyceride synthesis by

the liver - the major source of blood triglycerides exclusive of chylomicrons -

have been known for a long time (J Clin Invest. 1968 April; 47 (4): 712–719).

Avoid Triglyceride Blasters I: Basic Eating Plan

Within the diet itself, sugar and alcohol have

the greatest influence on triglycerides.

Therefore, when it comes to lowering your

blood triglycerides, you should:

ELIMINATE or AVOID:

ALL sugars such as:

concentrated sweets: table sugar (sucrose), cane sugar, brown

sugar, Turbinado sugar, Demerara sugar, powdered sugar,

honey, syrups (especially high fructose corn syrup as a

substitute sweetener for sucrose-table sugar added to fruit juices,

sodas, and other beverages), preserves, molasses, jams, jellies,

and candies

desserts-baked goods: pies, cakes, cookies, crackers, frosting,

pastries, doughnuts, ice cream, frozen yogurt, and regular or

sweetened gelatin

beverages: fruit juices, fruit drinks, fruit punches, regular sodas,


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carbonated pop, colas, aid drinks, smoothies, sports drinks,

sweetened coffee drinks, mocha, and chocolate drinks

high-fructose, sweet fruits (both fresh or dried): especiallydates, raisins, figs, prunes, grapes (red and green), pears,

cherries, apples, persimmons, blueberries, bananas, kiwi fruits,

watermelons, plums, honeydew melons, grapefruits, oranges and

pineapples

other foods: sweetened cereals, flavored yogurts, and sports or

energy bars

Alcohol such as

beer

winehard liquor

liqueurs (usually sweetened alcoholic liquors) and cordials.

PLEASE NOTE: A reduction of alcohol intake is crucial in keeping

triglycerides in check - just one drink can increase triglycerides in

susceptible people. If you have elevated triglycerides and consume

alcohol - a reduced intake or not drinking alcohol at all is strongly

advised.

LIMIT:

low-fructose fruits, such as apricots, nectarines, peaches,cantaloupes, raspberries, blackberries, strawberries

commercially raised red meat, especially fried,charbroiled and barbecued, and changing it to broiled or roasted

poultry (turkey, chicken), preferably free-range.

ADD:

dark green leafy and cruciferous vegetables.

By all means, this is NOT another deprivation diet! Although the food

"restrictions" advised to help you lower triglycerides may seem hard, it is

heartening to realize you can achieve astonishing results without the risky

drugs most conventional doctors recommend - if you put your mind to it.

However, after your triglyceride level goes back to normal, you should follow

a modified sugar and alcohol diet for the rest of your life.

"Thanks for the Website Program Diet"

Tuesday, July 1, 2003


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I wanted to let you know about my success story in lowering my

triglycerides by following your diet that you have on your web site.

I am an active male of 39 years of age. I work out five days a week,

three of those days consist of a tough cardio workout, the other two

days consist of weight lifting. I ate a very low fat and low cholesterol

diet.

I had a lipitor blood screening done 10 weeks ago at the urging of a

friend of mine. I got the results back and was shocked to find out that

my triglycerides were 400 and my cholesterol was 221.

I found your website on lowering triglycerides without drugs and

decided to give it a try. After reading about the possible causes of high

levels of tri's, I realized that I needed to cut out all alcohol drinking

and limit my sugar intake.

I was drinking moderate amount of beer and mixed drinks every Friday

and Saturday evenings and during the week, was unknowingly,

consuming massive amounts of sugar with my fruit juices, low fat pop

tarts and raisin bran cereal.

For ten weeks:

I drank nothing but water during and in-between my meals.

I did have 1% milk with my cheerios in the morning. The cheerios

took the place of the raisin bran cereal.

I cut out all alcohol consumption as well.

I had a water with a lemon wedge when I went out on the

weekends.

I cut out all pastas and went to ground turkey & salmon for

dinners.

I had my blood drawn again last week and got my results today [July 1,

03]. My triglycerides went from 400 to 83 in ten weeks and my

cholesterol went from 221 to 173.

Thanks for the website program diet! It really works if you stay with it. I

now have a new perspective on eating properly thanks to you.

Alan O.

* The testimonial above has been presented as a true story.

However, it has not been reviewed by Full of Health and is the

opinion of the listed individual.

Avoid Triglyceride Blasters II: Advanced Eating Plan


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The amount of food you

should be eating is about

the size of your fist per

meal.

It is necessary to change your food habits

and preferences by paying more attention to

the type, amount, and quality of the foods

you eat.

Re-educating your taste buds and

re-programming your dietary patterns is not

actually hard to do - if you do it right. One good way to do that - although this

may require some preplanning - is to make

your new food preferences delicious, and

the experience fun.

Here are the optimal dietary guidelines that you should give serious

consideration. At first, they seem hard to follow. However, you do not have to

make yourself a social outcast with most of your family and friends, by

following all recommendations to the letter.

AVOID (as much as possible):

Sugar in ALL forms - once again, limiting sugars is CRITICAL

to lipid health.

Trans fatty acids (all fried foods and margarine, andmany other "trans-fat" foods)

Artificial sweeteners, also called sugar substitutes, such as

aspartame * (NutraSweet or Equal) and sucralose ** (Splenda) -

stimulate the appetite and lead to sugar cravings or addictions

MSG - artificial chemical (it may not be listed in ingredients) - for

general health

All artificial preservatives and chemicals, if possible - for general

health

Continue reading this article...

Our Cookbook: "The Low-Grain, Low-Added Sugar Delight"

There is no question that healthier food choices will work for you. However,

following any dietary recommendations is a challenge.

Most probably, you don't have the time to:

go to a library or a bookstore and pick up a few cookbooks, so you

could start the program, or

compile the recipes (if any) to implement the food recommendations.

Therefore, as a result, you may not be able to successfully carry out

recommended dietary changes.


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If you strictly follow a

sugar-free, alcohol-free

diet, a significant drop in

your blood triglyceride

level should occur in four

to six (4 - 6) weeks.

However, if you really want to eat right for high triglycerides, here's great

news... The ANSWER to your question: "What am I supposed to eat?"


Why No Sugar and Alcohol?

Sugar is harmful to human health!

Unfortunately, many people are actually

addicted to sugar, and this includes grains,

which are rapidly broken down into sugar in

your body.

In order to free yourself of the physical

addiction, complete avoidance of all sugar

and grains is necessary. Complete

abstinence resolves the biochemical

addiction, however, it will be very important to eat every two hours during

this transition to avoid symptoms of hypoglycemia - a "catch-22" disease

where insulin over-counteracts high blood sugar/blood glucose levels,

leading to low blood sugar/blood glucose, leading to a craving forH more

sugar.

If you do not eat every 2-3 hours your blood sugar may "crash" and you'll

feel horrible. This is usually necessary for several days to several weeks.

Both sugar and alcohol are a source of excess calories which are being

turned into fat - usually, triglycerides, so the fat levels in your blood go up.

But that is only part of the story.

Researchers have found that apart from adding calories to the diet, alcohol

significantly reduces the body’s ability to burn fat and increases the

body’s tendency to store fat.

According to a Swiss study reported in the Journal of the American Medical

Association, booze in the bloodstream can slow down fat metabolism more

than 30 percent. Plus, alcohol drinkers don’t just drink alcohol – usually, they

have it with chips or peanuts.

When alcohol (ethanol) is present in the blood, the liver prioritizes removing

alcohol from the blood over other metabolic processes.

The liver can detoxify about one ounce of alcohol (distilled spirits) per hour,

which is about 1 serving of an alcoholic beverage (equivalent to 12 ounces

of beer or 4 ounces of wine). In the meantime, however, glucose tends to be

further processed into triglycerides which raises their blood levels (some


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Even light drinking (two to

four ounces of wine a

week) can raise blood

triglycerides, even greater

than sugar.

drinks may contain fruit, syrups, or other additives that increase their

carbohydrate count, thus, triglyceride levels).

Alcohol Is Worse Than Sugar!

Although there are many health experts that

feel drinking alcohol is fine in moderation, this

hypothesis needs to be verified and

thoroughly tested.

Alcohol has a very narrow therapeutic

window and too much leads to hypertension

and stroke, damages the liver, having an

adverse overall effect.

The alcohol itself is actually a neurotoxin having many directly negative

neurological complications. In other words, it can poison your brain.

Additionally, alcohol has the strong potential to seriously disrupt your

delicate hormone balance. Therefore, drinking alcohol, especially hard

liquor, liqueurs and beer, shouldn't even be an issue.

Alcohol reduces the amount of the enzyme that breaks down triglycerides

and spurs the liver to make more triglycerides.

Some people have increased susceptibility to developing raised triglycerides

in response to alcohol. So if you do not require insulin, or are not diabetic,

and consume alcohol regularly, you may be able to lower your elevated

triglycerides just by avoiding alcohol.

By taxing the liver and reducing the ability to detoxify blood, alcohol causes

more harm to blood vessels. When the liver is busy processing alcohol, it is

less able to process cholesterol. As a result, LDL-"bad" cholesterol levels go

up.

In addition, alcohol will potentiate the toxicity of cholesterol-lowering

medications much more than the drugs would do alone. Actually, this is the

major problem with the statins.

By drinking alcohol daily, you may increase your chances of serious statin

side effects, especially liver problems. Therefore, to protect your liver, you

should go easy on alcohol or avoid it completely while taking a statin.

It brings up two general misconceptions about beer drinking:

First, that beer is harmless, because it is only 5 percent alcohol,

compared to 40 percent for hard liquor, such as whiskey.


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Not quite so. Keep in mind, there is more alcohol (0.6 ounce) in a 12-ounce

bottle of beer than in a 1.5-ounce shot of whiskey (0.5 ounce of alcohol).

Additionally, regular beer contains both alcohol and carbohydrates.

Second misconception states that consuming the beer over a long

period of time will have little effect on your sobriety.

Not so. It takes hours for the body to eliminate even small amounts of

alcohol. So, if you are a six-pack-a-day person - an equivalent to a 30-ounce

bottle of wine (12% alcohol) - by the time you pop the last can at the end of

the day, your blood alcohol level may be dangerously high.

However, you must consider the calories added to the diet by regular

alcohol use. For example, in one study, half a bottle of white wine (39 g

ethyl alcohol) consumed daily for 42 days represented the equivalent of 3

lbs. of additional weight over 6 weeks, or approximately 27 lbs per year!

(Lancet. 1983; ii: 819-82).

What About Red Wine?

Research has indicated that moderate intake of red wine can

be beneficial to the heart health. The cardioprotective effect has

been attributed to antioxidants present in the skin and seeds of

red grapes.

It is believed the antioxidants, called flavonoids, reduce the risk

of coronary heart disease in three ways by:

reducing production of low density lipoprotein (LDL)

cholesterol (also know as the "bad" cholesterol)

boosting high density lipoprotein (HDL) cholesterol (the "good"

cholesterol), and

reducing blood clotting.

It has been well documented that moderate amounts of alcohol can raise

HDL-"good" cholesterol and thin the blood. This is thought to be one of the

primary cardiovascular benefits from wine (red and white). Therefore,

consuming one drink (defined as a 5-ounce a glass of wine) along with a

meal may favorably influence your blood lipid profiles following that meal.

But if you drink more than that, the possible health benefits will be lost and

your health risks will go up. What matters with wine is the amount of wine

you have.

Which wines should you consume to reap the most benefits?

Researchers at the University of California, at Davis have found the highest

concentrations of flavonoids in Cabernet Sauvignon, followed closely by


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Recommendations to

consume moderate

amounts of wine are

limited only to individuals

with a clean bill of health.

Petit Syrah and Pinot Noir.

White wine had significantly smaller amounts than the red wine varieties.

The bottom line is the sweeter the wine, the fewer the flavonoids.

Dryer red wines are your best bet for a flavonoid boost.

How much red wine should I drink?

A four-ounce glass of wine is equivalent to one serving of liquor. Men may

benefit from consuming one to two servings every other day. Women may

benefit from one serving every other day.

This is not to say that you should start drinking alcohol if you presently do

not!

However, for some people, 1 drink may be plenty, 2 may be too many, and,

unfortunately, 3 may be not half enough. (There are people who over-indulge

on red wine having a half to full bottle a day!).

If you cannot restrict, for whatever reason, your drinking to light to moderate

levels, you should not have alcohol at all.

Is wine good for you? Yes, but in moderation

and as part of an overall healthy diet only.

And these recommendations are limited to

individuals with a clean bill of health. It is also

clear that people with health problems,

medical and social conditions worsened by

alcohol should not consume any alcohol at

all.

Hypertriglyceridemia (high blood triglyceride levels), pancreatitis, liver

disease, diabetes, uncontrolled hypertension, depression and congestive

heart failure (CHF), or heart failure, are diseases that are worsened by

alcohol.

However, if you insist on drinking red wine you also need to check on the

growing conditions of the grapes and how the wine is made.

The wine should be made with organic grapes - free of toxic agricultural

chemicals, synthetic herbicides, pesticides, fungicides or fertilizers.

If it is NOT made from organically grown grapes - and with as little sulfur,

synthetic stabilizers, colorings, etc. as possible - the wine may have few, if

any, health benefits.

For example, it may contain little antioxidants and/or no resveratrol at all.


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Resveratrol content in

different food and

beverages: (uG 100 G),

OyG/125 ML) Grapes

1,500, Red wine 625,

Peanuts 150, White wine

38, Peanut butter 50, Grape

(Resveratrol is a prostate cancer-fighting compound found in red grapes

from which red wine is being made).

You also need to be aware that consuming large amounts of red wine or just

grapes - which have a much lower concentration of antioxidants than wine -

will increase your insulin levels and eventually have a negative impact on

your lipid health due to their high fructose (sugar) content.

However, the debate continues on whether it is the components of the wine,

the way the wine is consumed, or the lifestyle traits that is the most

responsible for the healthy lives of many wine drinkers.

What About Resveratrol?

Resveratrol (pronounced rez-VER-a-trawl), first isolated in 1940, has since

been found in various plants, including grapes. Extensive research from all

over the globe suggests that this red wine constituent has many properties,

including potential anti-cancer and anti-aging activity.

Resveratrol (trans-3,5,4'-trihydroxystilbene) is a protective compound

produced by grapes and other plants in response to environmental stress.

Studies have shown that it has potent antioxidant activity and the ability to

inhibit platelet aggregation producing potent anti-thrombotic agents. These

actions may help prevent free radical damage throughout the body and

provide protective support to the cardiovascular system. Red wine also

contains tannins, substances that act as antioxidants, which mop up free

radicals - particles harmful to cells.

Unfortunately, there is a great deal of misinformation about resveratrol, so

you need to keep the following in mind when reviewing articles and

marketing information about related products.

Red wine is a rich source of resveratrol. On average, there is 1.5 to 3

milligrams of resveratrol per liter (a liter is almost 34 ounces). For this

reason, many sources reference resveratrol as "red wine polyphenols,"

"red-wine extract," etc. Actually, some studies focused on its health benefits

used much greater dosages of resveratrol than the dosages actually found

in an average glass of wine.

As resveratrol is found in the skins of grapes,

red wine provides several times more

resveratrol than white wine. That is because

the longer the skin is kept on the grape

during the wine making process, the greater

the concentration of resveratrol in the wine.

In the case of white wine production, the skin


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juice 65, Blueberries 3,

Cranberry juice 65, Raisins

0.01.

Resveratrol concentration

in red wine varies greatly

from one grape variety to

another and from one

region to another, with

values ranging from 1 to 13

mg/L.

is removed before fermentation, giving white

wines a lower concentration in resveratrol

compared to red wines.

Also, as resveratrol is produced within the

grape skin in response to attack by specific

molds, grapes and wine produced in moist,

northern climates (where these fungi are

more prevalent) yield more resveratrol.

Resveratrol is vulnerable to rapid destruction

by light and oxygen. Although storing wine in airtight, cool conditions away

from sunlight protects its resveratrol content, the maximum resveratrol

potency is available only immediately after a bottle of wine is opened.

Unfortunately, making wine also involves the potential damage from alcohol

and preservatives; therefore, many people prefer a dietary supplement

source for resveratrol.

Consequently, instead of drinking a 5-ounce a glass of red wine a few times

a week, you can take a quality resveratrol supplement a few times a

week. Mind you, there is only 1.5 to 3 milligrams of resveratrol per liter of red

wine (a liter is almost 34 ounces, that is almost seven drinks).

Bad Health News About Wine (Research)

Although there are many studies telling us all how great wine is for our

health, for the first time in a long while, there's news that drinking too much

wine may not be the best thing for you. Apparently wine, just like beer, tends

to raise blood pressure on the whole.

Both beer and red wine raise blood pressure

It's well known that alcohol can raise blood pressure, but it's been unclear if

different types of alcohol have the same effect, say researchers.

The researchers wanted to see if the antioxidant chemicals in red winered

wine could offset some of the blood pressure effects of alcohol. So they

compared it with beer.

They divided 24 healthy men into four different groups for four weeks:

Some men drank no wine or beer and served as a comparison group

Some men drank 13 ounces of red wine daily

Some men drank 13 ounces of red wine with the alcohol removed to

see if the alcohol accounted for any blood pressure effect

Some men drank 38 ounces of beer daily (just over three beers)


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The men made no other changes in their lifestyle other than limiting tea to

less than 2 cups a day (since tea can also raise blood pressure) and

avoiding antioxidants (to avoid any potential effect on blood vessels).

The men wore blood pressure and heart rate monitors 24 hours a day.

Blood pressure and heart rate climb

Compared with the men who did not drink any alcohol, the red wine drinkers

had a nearly a 2.5 point jump in their systolic blood pressure. Beer drinkers'

blood pressure rose nearly two points.

Systolic blood pressure is the top number of a blood pressure reading. It

measures the pressure in blood vessels when the heart pumps.

While this doesn't sound like much, even a few points can make a difference

in people who have borderline or high blood pressure. Ideally, blood

pressure should be less than 120/80. Blood pressure between 120/80 and

140/90 is called prehypertension.prehypertension.

Heart rate also rose. The researchers tested heart rate during sleep to rule

out any effect of activity. Red wine drinkers' heart rate climbed five points for

eight to 10 hours after drinking. Beer drinkers' heart rate rose four points.

Removing alcohol from the red wine did not lower the blood pressure.

The researchers say that the blood pressure effects of red wine and beer

appear to be similar.

Since the men in the study did not have high blood pressure, it's unclear

how these findings apply to people who do.

SOURCE: Zilkens, R. Hypertension: Journal of the American Heart

Association, May 2005; vol 45: pp 1-6.

High-Fructose Corn Syrup

Although it is possible to stay close to a diet free of simple carbohydrates,

high fructose corn syrup, and refined sugars - most of us slip a little here and

there.

We go out for an ice cream on a summer evening. We order something in a

restaurant that we're pretty sure is high in sugar. Or someone offers us a soft

drink and we accept.

By and large, a dietary slip now and then won't hurt most of us. The problem

comes when a transgression from a healthy diet turns into daily


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transgressions.

These days it's hard to avoid fructose because it's used as a sweetener in a

wide variety of processed foods, especially in sodas and other types of soft

drinks.

However, a new study in a recent issue of The Journal of Clinical

Endocrinology and Metabolism (2004:Vol. 89, No. 6) reveals how even

moderate consumption of soft drinks causes “a rapid and prolonged

elevation of plasma (blood) triglycerides,” also having a profound impact

on hormonal balance, hunger, calorie intake, obesity and the risk of

developing type 2 diabetes.

If you are a "popacholic," or if you are in the habit of drinking soft

drinks, you jeopardize your health. A soda every now and then that turns

into a 7-Eleven's 32-ounce Big Gulp every day or a soda every few hours, is

a trend no one can afford to follow.

And even if you're not in the habit of drinking soft drinks, check the labels of

other foods you eat daily to make sure you're not getting a hidden intake of

fructose.

What About Glycerine (Glycerol)?

Glycerol, also known as glycerine, is a trihydric alcohol - the

backbone of triglycerides in the body. It is the main source of

carbohydrates in such popular foods as protein bars. Since

glycerol is very good at drawing moisture, it is used in bars to

help keep them soft and moist. It also helps sweeten the protein bar.

Although many companies do not list this as a source of carbohydrates, the

FDA defines it as a carbohydrate. Glycerol has a very low glycemic index so

it does not impact blood sugar levels greatly.

Interestingly enough, there are ergogenic, athletic performance enhancing

benefits associated with ingesting glycerol such as

increasing the amount of water retained in the body and

enhancing hydration (maybe even enhancing vascularity).

However, in some people, protein bars loaded with glycerol may cause

stomach discomfort so unless you want to hit the porcelain throne

throughout the day, drink plenty of water with these protein bars.

Other, much less desirable carbohydrate sources in protein bars include

corn syrup, high fructose corn syrup (dextrose), rice syrup, maltitol, honey

(invert sugar), turbinado sugar, sucrose (which is a combination of glucose


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and fructose), crisp rice, and fructose.

Fructose (fruit sugar) is added to bars not only to provide a source of

carbohydrates but also to sweeten the product as it has a very sweet taste.

Fructose is mainly metabolized in the liver and therefore has a lower

glycemic index.

However, consumption of high amounts of fructose can lower metabolic

rate and cause de-novo lipogenesis (the conversion of sugar into fat)

since the liver can only metabolize limited amounts of fructose.

Sugar-Cancer Association

Nutritionally oriented doctors have known about the refined sugar-cancer

association for decades. More than 70 years ago, Dr. Warburg won the

Nobel Prize in medicine when he discovered that cancer cells require

glucose (sugar) for growth; they consume as much as 4 to 5 times more

glucose than normal, healthy cells. In fact, cancer cells are unable to

multiply rapidly without sugar.

The cells that are dividing (multiplying) the fastest have the highest

requirement for energy (to sustain such accelerated growth). Therefore,

cutting out the source (sugar) is similar to cutting off the blood supply -

though not quite as drastic, it's certainly a step worth taking.

It is simply astonishing that this simple knowledge - sugar feeds cancer -

hasn't become the basis for Rule One in any cancer fight: Stop eating sugar

immediately.

Obviously giving up sugar is not the cure for cancer. But this tactic should be

recommended STRONGLY to anyone with cancer or, actually, ANY other

illness or disorder.

What about the alternate sweeteners?

You wonder if one of the alternate sweeteners, such as stevia or xylitol,

might also feed the cancer cells in the same way sugar does.

Stevia won't, because it is zero-calorie.

Xylitol could be more of a quandary. It does contain calories (about 40% less

than sugar), and it is labeled a 'sugar-alcohol.' Apparently that status causes

a slower release into the body and less absorption. For that reason, it would

be less of a problem as it is not as strong as refined carbohydrates. How

much less would be controversial, since the sugar-cancer cell growth issue

itself is a tough one.

However, keep in mind that the body also breaks down carbohydrates


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By far the biggest source

of sugar in the average

American's diet are soft

drinks ("liquid candy").

into glucose, so a diet that is heavy with high carbohydrate foods can also

fuel cancer cell growth as well as other health problems that are known to be

linked to excess blood glucose, including: obesity, diabetes, heart disease,

an overgrowth of pathogenic intestinal flora, gout, panic attacks,

hyperactivity, and depression.

How Much Sugar Are You Getting Daily?

A wide variety of sugars with different names

are used today in the food preparation

process. Table sugar and maple syrup are no

longer the only sweeteners in our diet.

We all know some of the guises of sugar

such as sucrose, fructose, maple syrup,

molasses. But what about dextrose, turbinado, amazake, sorbitol, carob

powder, and high fructose corn syrup?

As a result of all sorts of sugars poured into more products every year by the

makers of processed foods, Canadians - for example - eat about 23

teaspoons of added sugar every day.

But that only includes refined, processed sugars, honey and maple syrup.

What those 23 teaspoons, translated into 92 grams of sugar, do not include

are all the other added sugars we're getting daily from:

corn sweeteners - the main ingredient in pop (soda), and

fruit juices.

Add up all those sugars and some people are eating more than half their

body weight in sugars every year.

It’s a serious concern around the world.

The WHO's Recommendation

In 1999 Americans ate more sugar than ever before. According to U.S.

Department of Agriculture (USDA) data, sugar consumption in 1999 was 158

pounds per person (equivalent to about 50 teaspoons per day!)— 30 percent

higher than in 1983.

Consumption has risen every year but one since 1983. The average

American consumes 20 teaspoons per day of sugar. The food industry,

however, contends that the huge increase in sugar consumption has had no

impact on health.


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A diet extremely low in fat

has been linked to an

increase in cancer and

strokes, primarily through

the free radical pathology

pathway.

In a paper published in 1999, USDA

researcher Shanthy A. Bowman, of

the Agricultural Research Service,

reported that heavier consumers of

refined sugars (more than 18 percent

of calories from added sugars)

typically consume more calories but

less of 15 different nutrients than do

lighter consumers (under 12 percent

of calories).

The high consumers consumed 15 times more soft drinks and fruit “ades”

per day than the lower consumers.

The 158-pound figure, however, represents the amount of sugar that is

available in wholesale channels. The actual amount consumed is

considerably less. USDA surveys indicate that

the average teenage boy eats at least 109 pounds per year, while

the average American eats upwards of 64 pounds.

Because of the sharp increase in sugar consumption — paralleled by a

doubling in the rate of overweight and obesity in children and adolescents in

the past 20 years - health groups petitioned the Food and Drug

Administration in 1999 to set a “Daily Value” for sugar intake and list on food

labels the amount of added sugars and the “% Daily Value” in a serving. The

recommended Daily Value (the daily limit) should be 40 grams, or 10

teaspoons, the figure recommended by USDA.

The FDA has not responded to the petition. Interestingly, in 1986 it predicted

that sugar consumption would level off and then decline in the next few

years.


How About Going Low-Fat?

The hypothesis that consuming a great

amount of fat in diet will lead to

cardiovascular disease is outdated and

needs further understanding.

While some fats are essential for good

health, other fats - such as trans fat found in

margarine and many commercial baked

goods -- are harmful to the body. Therefore, it


16 of 31 7/2/2011 5:21 PM

is the type of dietary fat that matters and not the total amount of fat

consumed that decides the cardiovascular disease risk.

While some people restrict fat to 20 percent, there are other enthusiasts who

even consider reducing fat intake to 10 percent or less of caloric intake.

However, extreme low fat intake level is difficult to achieve without

compromising food and appetizing choices.

It should be noted that up to 30 percent of the U.S. adult population should

not be on a low-fat, high-carbohydrate diet becasue they suffer from insulin

resistance (this condition, also known as metabolic syndrome or Syndrome

X, is caused by over conconsumption of carbohydrate over a long period of

time, and it is linked to a high risk of cardiovascular disease).

Instead, they should be on:

a high-fat (45 percent, comprising mostly of mono-unsaturated and,

partially, poly-unsaturated fat)

low protein (15 percent), and

moderate complex carohydrate (40 percent) diet.

Once again, the proper choice of type of fat in the diet is more important

than the absolute amount. And the general delusion that the low-fat diet

causes low cardiovascular risk without considering the kind of fat taken in

must be dismissed.

Sad to say, most people when they reduce their fat intake, replace fat mostly

with carbohydrates -- such as pasta, rice, cereal, and potato.

This is actually worse because a high-carbohydrate diet:

increases insulin levels (a common problem in the United States)

increases blood triglyceride levels, and

reduces HDL-"good" cholesterol.

In the United States, the popular notion of a high-carbohydrate diet of the

last 30 years has produced:

an obese population never seen before in human history and

an epidemic of adult onset diabetes.

Therefore, knowing the details on what to eat is critical.

Fat Recommendations

A well-balanced proportion of fat is the key to healthy eating. A diet too low

in fat may actually harm the body.


17 of 31 7/2/2011 5:21 PM

The overall fat intake as a

percentage of dietary

calories should not fall

below 30 percent.

The correct way is to discern the right (good)

type of fats to take and those (bad) to avoid.

Out of that 30-percent amount of daily fat

intake:

less than one third (<1/3) should be saturated fat

the rest (>2/3), or as much as possible, should come from

mono-unsaturated fat.

Plenty of "good" mono-unsaturated fat can be found in olive oil, seeds, nuts,

and cold-water fish.

It should be noted that saturated fat - both from animal and plant sources - is

necessary for good health. If animal source is desired, choose the following:

free-range poultry, preferably organic

free-range beef, preferably organic and grass-fed

ree-range organic eggs, and

deep-water fatty fish such as wild Alaskan salmon, preferably not

farm-raised.

It is very important, however, to avoid "bad" trans fat, like margarine and

fried foods.

Moreover, the use of processed polyunsaturated fats -- such as corn oil,

safflower oil, sunflower oil, or canola oil -- should be restricted.

Here are some practical tips:

Trim visible fat from all cuts of meat.

Include at least two fish meals a week.

Don't batter or fry fish in animal or hydrogenated vegetable fats

(margarine); pan-frying and deep-frying can decrease the omega-3

content of the fish.

Instead of frying foods, try steaming, stir-frying, or baking.

Limit take-out foods, potato chips, biscuits and cake, and other

processed food containing vegetable shortening (trans fat).

Choose fat from unrefined sources - for example, oily fish, nuts, soy,

avocado, and virgin/cold pressed oils.

Use an extra virgin olive oil and/or oure coconut oil, if available.

Use non-stick cooking pans to cut back on the amount of fats that are

used solely to stop the food from sticking.

The Worst Kind of Fat


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Trans fats should be

avoided as much as

possible in our diet.

Poly-unsaturated vegetable oils - liquid at

room temperature - are being "hydrogenated"

by food processors in order to make them

solid.

This processing improves their resistance to

oxidative damage, extends shelf life and increases their commercial value;

however, it also results in a trans fat from which margarine and shortenings

have been made.

Trans fat is commonly used in cakes, donuts, fast foods, and fried foods.

According to a 1999 study, it is estimated that in the United States about 5

grams of trans fat is being consumed per day (The Journal of the American

Dietetic Association).

While trans fatty acids may be classified as hydrogenated polyunsaturated

fats due to their chemical structure, they generally are like saturated fats in

terms of their effects on cardiovascular health.

Without a doubt, trans fat is the worse kind of fat! During the

hydrogenation process, the chemical structure of the natural fatty acid is

changed from their original cis- configuration to unnatural trans-

configuration.

Trans-isomerization alters the 3 dimensional configuration of dietary fatty

acid, causing damage to the cell membranes and altering the function of

phospholipid-dependent enzymes contained in these membranes. This

altered fluidity increase cell membrane permeability.

As a result, the active transport enzymes for sodium, potassium, calcium,

and magnesium are impaired. Such cell membrane is also subject to free

radical attack and damage.

Therefore, a high intake of trans fat has been linked to a variety of free

radical and degenerative conditions such as:

cancer

arthritis, and

cardiovascular disease.

Trans fat also:

increases blood levels of triglycerides

increases LDL-"bad"cholesterol, and, more significantly

reduces the level of "good" HDL-"good"cholesterol (that has been often

related to the lower risk of cardiovascular disease).

Trans fat has been linked to a 93 percent rise in the risk of


19 of 31 7/2/2011 5:21 PM

Resorting to a low-fat diet

should not be the goal, as

it has no significant

bearing on the overall

cardiovascular health.

cardiovascular disease (The New England Journal of Medicine).

The research also revealed that a replacement of trans fat with

monounsaturated fat (like nuts, olive oil and flaxseed oil) could reduce heart

disease risk by over 50 percent.

During the frying process, trans fats are exposed to heat and oxygen

resulting in the worse possible combination of unhealthy fatty acids. Also,

salad oils used in producing salad dressing like mayonnaise have excessive

amount of lipid peroxides.

Studies have shown that the average woman age 19-50 got more trans fat

from commercial salad dressing than from any other food!

Naturally occurring trans fat is quite rare, being limiting to a small amount in

raw milk as a consequence of gut bacteria in dairy cows. Defnitely, this is not

the kind of fat nature intended us to have in the body.

Unfortunately, we, consumers as a whole are quite ignorant of the negative

effect of trans fat. In order to disclose its presence on food lables, you need

to look for the term "partially hydrogenated."

However, it is difficult to assess the amount of trans fat in the food, because

the Food and Drug Administration (FDA) does not require manufacturers to

specify the amount of trans fat on the food label.

Margarine, for example, providing 3 grams of saturated fat per tablespoon, is

very high in trans fat, with as much as 3 additional grams per tablespoon.

Chocolate chips cookies, containing 2 grams of saturated fat, may contain

double that amount of trans fat, though this is not seen on the label.

Anytime you see the word "hydrogenated fat" on the label, you are looking at

trans fat. The easiest way to calculate is to look at the total fat at the label

and subtract the amount of mono-unsaturated, poly-unsaturated, and

saturated fat.

Low-Fat Diet: Final Notes

Without any doubt fat is a macronutrient

necessary for optimum health. The key lies in

selecting the right source of fat, followed by

the proper preparation. Blind dietary fat

reduction can be harmfull to our body.

Those who are vegetarians will not have

much difficulty as fat in its natural state is


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found in abundance in seeds and nuts.

Those who cannot do without meat face a more challenging task. The

reason is because during the commercialization process, the chemical

structure of the macronutrients within the meat is altered significantly.

It is impractical to eat only the "good " and avoid all the "bad" fat, since most

food comes with a combination of both. Balance is the key.

Concentrate your diet on mono-unsaturated fats such as olive oil and

saturated fats derived from free-range animals. (Mono-unsaturated fats are

relatively neutral with a small tendency to raise HDL-"good" cholesterol and

lower LDL-"bad" cholesterol).

Bad fat such as processed polyunsaturated fat or trans fat by all means

should be avoided.

Many people think chicken and fish are healthier than red meat. Red meats

can be low in fat and included in a healthy-heart diet -- if properly selected

and cooked (without frying in processed oil).

Remember, chicken and fish, which often are low-fat choices, can be

prepared (such as deep frying) so they are higher in fat than lean beef.

Dark meat poultry has more fat than white meat. Keeping the skin on

chicken or frying it adds more fat.

Once again, what you buy at the supermarket and how you cook the food

makes the difference. If possible, always buy free-range beef and poultry,

preferably organic.

What About Eating Fish? The Beneficial Omega-3 Oils

Fish, especially fatty fish, such as mackerel, lake trout, herring, sardines,

albacore tuna and wild (not: farm-raised!) Pacific salmon, are the main

predominant source of omega-3 oils - the essential fatty acids, so named

because without them we die.

More recent research has established that the most beneficial and active of

omega-3 fatty acids found in fish are

DHA - short for docosahexaenoic (DOE-coe-suh-hex-uh-noy-ick) acid,

and

EPA - short for eicosapentaenoic (EE-coe-suh-pent-uh-noy-ick) acid.

Unfortunately, it is estimated that over 85 per cent of people in the Western

world are... deficient in beneficial omega-3 oils.


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One of the simplest and

most profound health


Not All Fruits and Vegetables Created Equal

Most of us aren't eating fruits and vegetables that contain the most nutrients

offering the best health benefits. Quite frankly, we are often confused about

nutrition because we're given... conflicting information.

Unfortunately, the most popular fruits and vegetables -- corn, potatoes,

iceberg lettuce, apples and bananas -- are NOT as rich in nutrients as

other choices.

Here are color-coded suggestions for improving your nutritional intake from

fruits and vegetables:

White: Eat cauliflower more often than potatoes.

Green: Eat more dark lettuces, such as romaine and red leaf lettuce,

spinach, broccoli and Brussels sprouts instead of iceberg lettuce.

Yellow/orange: Instead of corn, grapes, or bananas, eat more yellow

peppers, winter squashes or sweet potatoes.

Red: Choose tomatoes, red peppers and strawberries over grapes and

apples.

Five Food Types to Absolutely Avoid

The following foods are so bad for your body that there is no any reason to

eat them. Not only do they have zero nutritional value, but they also give

your body quite a dose of toxins.

1. Doughnuts:

fried in vegetable oils, therefore, high in trans fat (store-bought

doughnuts contain 35-40 percent "trans fat"!)

high in sugar (an average doughnut contains about 200-300 calories,

mostly from sugar, and few other nutrients)

full of white flour (in most varieties).

Nutritionally speaking, eating a doughnut is one of the worst ways to start off

your day. It will throw off your blood sugar and won’t stay with you so you’ll

be hungry again soon. You are better off eating no breakfast at all...

2. Soda (both Regular and "Diet"):

high in sugar (one can of soda has

about 10 teaspoons of sugar - 150


22 of 31 7/2/2011 5:21 PM

improvements you can

make is to eliminate soft

drinks (soda, pop) from

your diet.

calories)

high in caffeine (30 to 55 mg of caffeine

per one can of soda)

loaded with artificial food colors and

sulphites

filled with harmful artificial sweeteners

like aspartame - NutraSweet, Equal (in the "diet" varieties).

Nutritionally speaking, drinking soda leads to nutrient deficiencies,

osteoporosis, obesity, tooth decay and heart disease; yet, the average

American drinks an estimated 56 gallons of soft drinks each year (!)

Especially threatening is the consumption of soft drinks among children.

Unfortunately, schools often make marketing deals with leading soft drink

companies in exchange for their students’ health (most school hallways are

lined with soda-filled vending machines!).

3. French Fries (and Nearly All Commercially Fried Foods)

high in "trans fat" (potatoes cooked at high temperatures in vegetable

oils)

high in free radicals harmful to the body

high in acrylamide (up to 82 mcg per serving), a potent cancer-causing

chemical formed as a result of unknown chemical reactions during

high-temperature frying or baking.

Nutritionally speaking, consuming foods that are fried in vegetable oils

contributes to aging, clotting, inflammation, cancer and weight gain.

One French fry is worse for your health than... one cigarette, so you may

want to consider this before you order your next ‘Biggie’ order.

4. Chips (Corn, Potato, Tortilla, etc.)

high in trans fat (present in most commercial chips)

high carcinogenic acrylamide (up to 25 mcg per serving).

5. Fried Non-Fish Seafood (Shrimp, Clams, Oysters, Lobsters, etc.)

high in trans fat

high in carcinogenic acrylamide

high in mercury

contaminated with parasites and resistant viruses (they may not even

be killed with high heat).

Eating these scavenger animals gives you with every bite a quadruple dose

of toxins.


23 of 31 7/2/2011 5:21 PM

Food Types to Favour

In your journey to a better health, there are quite a few food types to favour.

For beverages, drink mainly water. Among meats, fish is best, especially

"safe," or less contaminated, fish such as summer flounder, wild (not:

farm-raised!) Pacific salmon, croaker, sardines, haddock, and tilapia.

Then, dark green vegetables. Especially, the cruciferous vegetables

(broccoli, cauliflower, collard greens, kale, mustard greens, turnip greens,

Brussels sprouts) are foods to be favoured. The other, so-called "cooking

greens" - i.e. not cruciferous - include beet greens, dandelion greens,

spinach, and Swiss chard.

Are raw foods more nutritious than cooked foods? In general, yes,

moderately so, as far as vitamins are concerned. However, the distinction

between raw and cooked (but not "overcooked"!) foods is probably not worth

making.

The goal of this journey to a better health is to devise each day's food intake

so as to optimize nutrition and minimize calories from carbohydrates -

grains, legumes, starches and, of course, sugars.

There can be "off" days when you eat something from your old habits, but

these should gradually be decreased until only about every tenth day is an

"off" day at home.

What about Ethnic Cuisines?

Hispanic (read: Mexican) and Asian foods have made their way onto the

mainstream U.S. menu.

Consumers from many regions and ethnic backgrounds have developed a

craving for "el sabor Latino." As their palates become fluent in Spanish,

Americans are moving beyond Mexican to explore a host of Hispanic foods

and flavors.

And it’s not as if Hispanic food products are new to the American consumer:

tacos, salsa, burritos and nachos are staples of American dining-out and,

increasingly, in-home eating habits.

But what’s changed is the trend "Latinization" of what traditional "American"

foods - dulce de leche ice cream is the oft-cited example, and there are

plenty others.


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Clearly, the American consumer is "hot" for the cuisine of Latin America,

Mexican of course, but with an expanding eye on other Central American

kitchens, as well as opening the palate to the foods of South America and

the Caribbean.

And the food industry, with major mainstream marketers - such as Kraft and

Nestle - is responding with gusto.

On the other hand, Asian food is not just chow mein - the symbol of Chinese

cooking - anymore. A broad spectrum of food products from an increasingly

wide range of Asian cuisines is fast finding a place on the mainstream

American menu.

Not only the growing number of Asian-American consumers, but also

Americans of diverse backgrounds, have come to crave the products of

these diverse and flavorful cuisines.

Chinese, Japanese, Indian, and Thai foods have gained wide acceptance.

Vietnamese, Malaysian, and fusion cuisines are not far behind.

A quick tour around most supermarkets or a scan of menus at many

"American" restaurants reveals the growing presence and influence of Asian

cuisines on the American palate.

Of course, Chinese cuisine still predominates, but even with that, the

number of product options available to consumers is growing considerably.

And, increasingly, shoppers can choose from a wider variety of Pan-Asian

foods.

Besides changing demographics, also the popularity of celebrity chefs and

"Ameri-Asian" restaurants (Martin Chan, P.F. Chang’s) is making Asian

ingredients mainstream.

Asian food products can be easily and quickly prepared, playing right into

the desire that more and more consumers have expressed for faster, more

convenient meal preparations (the convenience factor).

Next to win the hearts and palates of significant numbers of American

consumers are the Caribbean and African cuisines, along with the cuisines

of Mediterranean countries beyond Italy, and kosher (proper) and halal

(lawful) foods, which are attracting consumers beyond their core Jewish and

Muslim markets.

Unfortunately, as far blood triglycerides are concerned, many popular ethnic

foods that have made their way onto the mainstream U.S. menu are not

quite “healthy;” and those who have high triglycerides should cut down their

intake.


25 of 31 7/2/2011 5:21 PM

Here are the examples of some Indian deep-fried and desert foods - high in

trans fats and sugar - which can affect your blood lipid profile and, therefore,

should be consumed in moderation:

Paratha: a deep-fried or baked Indian flatbread, resembling tortilla, oftenserved with butter.

Samosa: a deep-fried Indian pyramid-shaped pastry pocket (patty) stuffedwith ground meat or vegetables (potato, green peas, or carrots); this

traditional Indian snack is also popular in Eastern and South Africa.

Pakora: a deep-fried Indian chickpea pastry, usually stuffed with vegetables(potatoes, cauliflower, etc.), cheese, meat (ground beef, chicken), or

seafood (shellfish).

Carrot halva: a traditional Indian desert made of carrots, milk, sugar,whipping cream, cheese, vegetable oil and nuts. Halva (the name means

literally 'sweetmeat') is also a popular Turkish, Greek, Yiddish, and Arabic

desert; made from ground sesame seeds, often with dried fruits and flour, it

is high in sugar syrup or honey.

Should you know of any popular ethnic foods that should be included here,

we'd be grateful if you'd contact us.

When Eating Out

Eating out should not be a major problem - do as you like. No fancy

desserts, however, except, if you must, on the "off" day or when dining out.

In general, if you eat out often, you must be somewhat restrictive.

But when dining out, concentrate mainly on the quality of the diet. For

example, don't eat the white bread and butter most restaurant put on the

table for you to nibble while you await the main course. Either don't choose a

high-fat meat (roast duck, pork, or the like).

Look on the menu for items cooked without added fat: steamed, cooked in

own juice, broiled, roasted, or poached would be okay. Avoid items sauteed,

fried, braised, creamed, escalloped, pickled, or smoked.

In other words, concentrate on switching toward the highest possible quality

of food. You will find it far easier to limit your calories if the quality is high -

until you will become accustomed to a better quality diet.

Try your best to adapt to such a diet, or something like it. And don't give up

too easily.


26 of 31 7/2/2011 5:21 PM

Your Diet is Working

Thursday, November 3, 2005

I'm 53 years old.

On July 1, 2005 my triglycerides were at 190 (they had been as

high as 300), my LDL Cholesterol was about 150, my HDL Cholesterol

was 39 and my Cholesterol ratio was about 5:1. Blood pressure was

118/80 75 pulse (Total Cholesterol is unknown).

After 4 months on your diet with 30 minutes on the treadmill 5 days a

week (1,300 calories a day), 2-5 grams of omega 3 per day in fish

(salmon, albacore, sardines, trout, etc.) and fish oil capsules

I have lost down from 210 lbs to 186 lbs (5'-10" medium build). My goal

is 175 lbs.

Total Cholesterol = 192

LDL Cholesterol = 44

HDL Cholesterol = 135

Cholesterol ratio = 4.36:1

Blood Pressure 110/68 64 pulse

My triglycerides 81!!!!!!

What can I say but your diet is working, a new life style...

Thank You!

Mike Warriner

Arizona

* The testimonial above has been presented as a true story. However, it has not

been reviewed and is the sole opinion of the listed individual.

Mike W.: A 12-Month Update!

June 29, 2006

Almost 12 months on your diet now and I thought I should give an

update on my continued success.

I had my blood tested for my annual physical on June 23, 2006 with

the following results:


27 of 31 7/2/2011 5:21 PM

Total Cholesterol = 187

LDL Cholesterol = 50

HDL Cholesterol = 126

Cholesterol ratio = 3.74:1

** TRIGLYCERIDES = 64!!!! **

Liver enzymes = Normal (they had been slightly elevated for the

past 3 years)

Thyroid = Normal

Blood pressure 110/70, 68 pulse

Weight 177 lbs.

Having reached my goal weight, I continue to keep my daily “sugar”

intake to a minimum avoiding all candy and other sweets. Also, I

continue to keep potatoes, bread, rice, corn chips, etc. to a minimum.

(H)

I try to drink at least 3 quarts of water every day. Suffice it to say I am

continuing with your diet.

Thank you once again!

Mike W.

Arizona



There Was No Diet For My Needs!

Tuesday, January 28, 2003

I had a problem with high triglycerides: 570 last April, brought them

down to 240 by August. My doctor said, that's not good enough, we will

have to go on medication.

I then asked him what I needed to do instead of medication. He

informed me, that I would have to drop 20 pounds at least. This was

mid October 2002. There was no diet for my needs.

I went on the internet and found your nutritional triglyceride reduction

article. I printed it and read it several times and kept with it and the

suggestions that you gave.

On Jan. 8/03 I had my blood work. My Dr. called me on the phone and

asked what had happened everything was down well in the normal

range.


28 of 31 7/2/2011 5:21 PM

Triglyceride Reduction

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Support Healthy Blood Lipid Levels

HDL was the only one at the bottom end at 39 and should have been

somewhere in the high 40's, but he felt that given a little more time it

would also be okay.

Triglycerides dropped to 108 which was fantastic.

I'm now at 188 and hope to drop another 10 pounds.

Blood pressure has dropped to lower numbers but not enough yet to

cut back on medication.

Thank you for this study and its suggestions.

Sincerely,

Osmo S. L. (72 years)

Media, PA



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29 of 31 7/2/2011 5:21 PM

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30 of 31 7/2/2011 5:21 PM

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provided herein is a general overview on this topic and may not apply to everyone, therefore, it should not be used for

diagnosis or treatment of any medical condition on triglycerides. While reasonable effort has been made to ensure the

accuracy of the information on reducing elevated triglycerides diet, Full of Health, Inc. assumes no responsibility for errors

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