healingways
in the liver as the body’s response to a diet high in simple sugars or carbohy- drates—especially hydrogenated oils and trans-fats.
How Triglycerides Take a Toll
Beyond Cholesterol by James Occhiogrosso F
or many adults, an annual physi- cal involves routine blood tests, followed by a discussion of cho- lesterol and blood pressure numbers, along with prescribed treatment ranging from improved nutrition and exercise to drugs. Triglycerides tend to be relegated to a minor mention—if they are dis- cussed at all—yet regulating triglyceride levels can improve health.
Why Triglycerides Count “High triglyceride levels usually ac- company low HDL (good) cholesterol levels and often accompany tendencies toward high blood pressure and central (abdominal) obesity. These are the mark- ers of metabolic syndrome and insulin resistance, very common disorders underlying obesity and increased risks of heart disease and Type 2 diabetes,” explains Dr. Andrew Weil on his web- site,
DrWeil.com.
While high triglyceride levels are
not conclusively linked to the develop- ment of any specific disease, they are associated with the narrowing of arteries and impaired blood flow associated with
cardiovascular disease. (Impaired blood flow also effects male erectile function.) Several recent studies, including one in the Annals of Internal Medicine, also sug- gest these could instigate the metabolic syndrome associated with the onset of diabetes and atherosclerosis, which can lead to stroke and cardiovascular disease.
What Creates Triglycerides? Triglycerides, a normal component of blood, are introduced into the body by the fat in foods. Some are produced
Evidence reported by the National Heart, Lung and Blood Institute sug- gests that very high intakes of carbo- hydrates are accompanied by a rise in triglycerides, noting that, “Carbohydrate intakes should be limited to 60 percent of total calories.” Many research scientists agree that the main cause for high triglyceride levels is the Standard American Diet, notoriously high in sugars and simple carbohydrates, trans-fats and saturated animal fats, and far too low in complex carbohydrates, vitamins and minerals; specifically, vitamins A, B, C, D and es- pecially E, plus the minerals selenium, magnesium, silicon and chromium. Sugars added to soft drinks and food products, especially those containing high-fructose corn syrup, also raise triglyceride levels significantly. Dr. Jacob Teitelbaum, author of
From Fatigued to Fantastic! and na- tional medical director of the Fibromy- algia and Fatigue Centers, observes, “The average American gets about 150 pounds of sugar added to his/her diet each year from processed food, causing fatigue, metabolic syndrome, diabetes and a host of other problems.” Animal fats, like those in farm-raised red meats, typically contain a skewed ratio of the fats known as omega-3 and omega-6, with the latter dominating by nearly 20:1; a ratio also found in com- mercial packaged foods and baked goods. Many studies show such a high omega-6/omega-3 ratio tends to promote disease. Eating oily fish and healthy plant oils such as cold-pressed virgin olive and
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