Basic Guide to Cholesterol

What is cholesterol?

  • Lipids are a group of naturally occurring compounds.
  • Lipids you may have heard of are fats, sterols, and fat-soluble vitamins such as vitamin A.
  • Lipids are responsible for energy storage, and the structure of cell membranes, among other things.
  • Cholesterol is one of the compounds called sterols and is a fatty substance found in the blood.

What does cholesterol do?

  • Cholesterol is a major component of every cell wall in the body, and helps to stiffen the cell membrane.
  • It is also required for the production of some hormones, such as oestrogen and testosterone.
  • It also helps produce bile acid which helps you to digest food.
  • Finally, it is used in the manufacture of vitamin D in the skin from sunlight.

How does cholesterol get around the body?

  • Cholesterol is made primarily by the body’s liver.
  • It circulates in the blood attached to proteins, creating compounds known as lipoproteins.
  • There are two types of lipoproteins : Low-density lipoproteins (LDL), and High-density lipoproteins (HDL).
  • LDL carries cholesterol to the tissues and organs.
  • HDL carries cholesterol away from the tissues and back to the liver.

In what foods is cholesterol found?

  • Egg yolks
  • Prawns (shrimp)
  • Offal such as liver and kidneys
  • All animal products have a small amount

What happens if we have excess cholesterol in the blood?

  • The body uses cholesterol from both food sources and that manufactured by the body.
  • Roughly 15% of cholesterol used is from food, and 85% is made by the body.
  • The amount of cholesterol produced by the body can be genetic, so a person with high blood cholesterol does not necessarily eat a lot of cholesterol rich foods.
  • LDL cholesterol is considered to be “bad” cholesterol, and is thought to cause narrowing of the arteries, by leaving fatty deposits behind, leading to heart disease.
  • HDL cholesterol is considered to be “good” cholesterol as it appears to keep levels of LDL under control.
  • So high LDL levels increase the risk of heart disease, and high HDL levels decrease the risk.

Can we do anything to raise HDL levels and lower LDL levels?

  • Exercise regularly
  • Eat more fibre
  • Eat more fish, which contains omega-3 fatty acids
  • Eat less trans-fats (look for “partially/hydrogenated fat/oil”)
  • Drink green tea
  • Quit smoking
  • Take statins (a type of drug)

Other points about cholesterol levels:

  • Increasing or decreasing intake of cholesterol-rich foods little effect on cholesterol levels as a relatively small proportion of cholesterol used is from food.
  • When reviewing whether the reduction of saturated fats in the diet reduces cholesterol levels or not I have to say the jury is out at the moment. Some people say yes, others go on to discount the various studies made on the correlation between dietary fat and cholesterol. All I would say here, is don’t cut out fat and replace it with sugar in your diet – ensure the alternatives to fat eaten are healthy choices such as fruit and vegetables.
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Help, my sauce is too thin!

Ever tried a recipe and had it come out with a watery sauce? This happens to me quite frequently and I’ve devised a number of methods to both rectify this on the spot and to improve the recipe next time.

Rectification

  • Add cornflour (cornstarch). Make sure you dissolve it in cold water before adding it. It will go lumpy if you tip it straight in the pan. Don’t overdo it or the sauce will taste floury.
  • Take the lid off, turn the heat up, and cook for a bit longer to try and reduce the sauce. Keep an eye on it and stir frequently so it doesn’t stick to the bottom of the pan.
  • Eat it tomorrow instead. A night in the fridge helps solidify things, and they often have less liquid when reheating the next day.

Next time

  • If you are browning the meat at the start of the recipe, a couple of minutes before you add any liquid, sprinkle up to a tablespoon of plain flour on top of the meat and cook whilst stirring, .
  • Cook in a frying pan instead of a saucepan. The sauce will reduce down more quickly.
  • Cooking a tomato based dish? Add some tomato purée.
  • Cooking a meat based dish? Add some gravy granules.
  • Again, add some cornflour, as above, about half an hour before the end of the cooking time.

What are your top tips for getting a dish to the right consistency?

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Strawberry Delight

I’ve been experimenting with low sugar jelly at the moment (“jello” to my friends over the pond!). It makes a great low calorie pudding. It’s nice on its own, and it’s nicer still with fruit set into it. Make sure you don’t try to put kiwi, pineapple or papaya into a jelly though, as there is something in these fruits which means the jelly doesn’t set.

In my attempt to find more things to do with jelly I went on to the website of the people who make it, Hartleys, and I tried out the recipe for Strawberry Delight.

Ingredients:

1 packet of low sugar strawberry jelly
410g can of strawberries in light syrup
2 x 150g vanilla low fat yoghurt (I used Muller Lights)
Chocolate sprinkles and fruit to decorate

Method: 

  • Sprinkle the jelly powder over 1/2 pint of boiling water and stir until dissolved.
  • Add 50 ml cold water.
  • Drain off the juice from the can of strawberries and crush the fruit.
  • Stir the fruit and yoghurt through the jelly.
  • Divide the strawberry mixture between glasses. Chill until set.
  • Decorate with chocolate sprinkles and fruit.

Serves 4 – 6

Verdict:

This was a quick and easy and quite tasty midweek pudding. It was much more interesting than plain fruit, yoghurt or jelly. Using sugar free products does mean that the taste of artificial sweetener comes over – but of course one could use regular jelly and yoghurt, at the price of a more calorific pudding.


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Which diet plan should I choose?

If you have decided to lose weight you now face a choice – what diet are you going to follow? The choice can be so overwhelming that it’s enough to make you decide you won’t bother! I do think that you can choose any diet you want to start with, and lose weight on it. After all, all the commercial diets have success stories, and whilst the approaches differ, the majority of diets come down to the fact that you are taking in less calories than you are burning. Whether you can keep the weight off long term is another story – and may involve a different plan.

So I would say that initially the diet you need to choose is therefore the one you will find easiest to stick to. If you’ve failed before, and by that I mean that the weight has gone back on very quickly, why not try a completely new approach?

Here are a few guidelines directing you towards choosing a new diet, based around your attitudes to food.  I’ve included a one-liner about each diet, with a link so that you can find out more information if you are interested:

 

Do you hate feeling hungry?

Volumetrics
Focus on eating food with a low density i.e. low in calories but high in volume, so that it will keep you fuller for longer. For example,  fruit and vegetables, soup and salad.

Low GI
Focus on eating food with a low glycaemic index which keeps the blood sugar low and regulates food cravings. For example, wholegrain cereals, breads and pasta.

Primal Blueprint
A low carb diet which focuses on filling up with vegetables and satiating protein, as well as reducing processed foods, in particular refined sugars.

 

Do you hate being told you can’t eat a particular food?

Change one
A plan based around changing habits one a time. No food is off limits, the focus is on healthy choices and portion control

Calorie/portion control
Count calories, or simply reduce your portion sizes. No special knowledge needed – just cut back on your regular diet.

Intuitive eating
Learn to regulate what you eat using your body’s natural hunger signals. Your body will tell you what it needs, and nothing is off limits. For specific diets look out for Geneen Roth and Paul McKenna.

 

Are you short of time?

Jenny Craig
Personalised diet meals delivered to your door, for a price of course!

 

Are you bad at planning meals?

Rosemary Conley GI Jeans
A low glycaemic index diet book which comes with detailed menu ideas

Lighter life
A very low calorie diet, where meal packs are provided for each meal, with the full support of a nutritionist.

 

Are you short of money?

Portion control
Simply cut back on your current diet using the foods you can afford

Vegetarian
Meat is expensive, so why not cut it out. Learn to use vegetable proteins like beans and lentils, and eat lots of vegetables, fruit and nuts

 

Are you bad at cooking?

Jenny Craig
Personalised diet meals delivered to your door, for a price of course!

Weight Watchers

A plan based around counting points, where each food is worth so many points. Points are calculated using calories, fat grams and other nutrients. They produce many ready made diet products.

 

Do you have particular dietary requirements?

Low carb – Celiac
A low carb diet can be a good starting point for a celiac as many products they cannot eat are eliminated anyway – bread, pasta, and flour.

Paleo – allergic to dairy
Paleo is a low carb diet, a stricter version of the Primal diet, which involves filling up on meat, vegetables, seeds and nuts. Strict Paleo followers don’t eat dairy products, whereas some Primal followers do, if they find it agrees with them.

Low fat – Rosemary
Rosemary Conley was renowned for her low fat diet plans back in the 80s. In the 90s when opinion on fat changed her diet plans evolved to included good fats such as oily fish. However she still takes a general low fat approach in her diets. Even her Low GI diet mentioned above has low fat principles included.

 

Do you like eating meat?

Primal/Paleo
As mentioned above, low carb Paleo style diets focus on getting nutrition from meat and vegetables.

Atkins
The Atkins diet is probably the most well known low carb diet. As opposed to Paleo and Primal, there is less of a focus on vegetables, and more on proteins and fats, especially in the early stages of the diet. Processed food options and alternatives to carbohydrates are also more of a focus on Atkins, whereas Paleo tries to keep foods natural.

 

Do you have a sweet tooth?

Weight Watchers
A plan based around counting points, where each food is worth so many points. Points are calculated using calories, fat and other nutrients. They produce many ready made diet products including biscuits, cookies, cakes and desserts.

Slimfast
A shake for breakfast, a shake for lunch – and a proper dinner. Slimfast produce many sweet shakes and meal bars which are used in this diet as meal replacements.

Intuitive eating
Learn to regulate what you eat using your body’s natural hunger signals. Your body will tell you what it needs, and nothing is off limits. For specific diets look out for Geneen Roth and Paul McKenna.

 

Do you have a big family to cook for?

Intuitive eating
Learn to regulate what you eat using your body’s natural hunger signals. Your body will tell you what it needs, and nothing is off limits. For specific diets look out for Geneen Roth and Paul McKenna.

Calorie/portion control
Count calories, or simply reduce your portion sizes. No special knowledge needed – just cut back on your regular diet.

 

Would you rather just not think about food?

Lighter life
A very low calorie diet, where meal packs are provided for each meal, with the full support of a nutritionist.

Cambridge diet
A very low calorie diet, where the provided products give the necessary nutrition.  A range of shakes, soup, bars and porridge.  Again with the full support of a trained consultant.

I would just add in a little disclaimer here – these type of plans do work and are well supervised – the problems start when you finish the diet and look at maintaining the weight loss if you haven’t learnt healthy habits and how to meal plan.

 

Do you like numbers and statistics?

Zone
The zone diet is based around certain ratios of proteins, carbohydrates and fats. Specifically its high protein and fairly low carb. The principal is that it reduces cellular inflammation which is a proponent of weight gain. It involves working out how may blocks of protein, carbohydrates and fat you can have, and then a block is equivalent to a certain amount of specific foods which must be weighed.

Weight Watchers
A plan based around counting points, where each food is worth so many points. Points are calculated using calories, fat and other nutrients.

Low GL
This is the Glycaemic Load diet.  Its similar to the Glycaemic Index diet but the GL diet also accounts for portion sizes. Each carbohydrate based food is assigned a GL and you have to keep within your points limit for the day. Its probably more useful than a GI diet, but more complicated to keep to.

Calorie counting
Count calories eaten. No particular plan is needed, just choose healthier foods and reduce your portion sizes. Work out how many calories you require in a day and eat 500 a day less to lose weight.

 

Do you eat out a lot?

Portion control
The only option really. Cut down on the number of courses, and don’t feel you have to finish everything that’s on your plate. Try and make healthy choices.

 

Do you need support from other people?

Weight Watchers
A plan based around counting points, where each food is worth so many points. Points are calculated using calories, fat and other nutrients. The Meetings plan encourages you to attend a weekly local meeting for support.

Slimming World
A plan based around red days and green days – one involves eating more carbohydrates, and the other more protein.  There are other varieties of plan as well.  Again you are encouraged to join a local meeting to get support from other people.

 

Don’t forget if you are very overweight it’s best to consult your doctor before starting a new eating plan!

 

 

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Quick tips: should I wash raw chicken prior to cooking?

Photo: Nadia Jasmine (nadmental)

The main reasons that people wash raw chicken (whole or pieces) are as follows:

  1. To remove dirt
  2. To remove debris like bone or feathers
  3. To remove blood
  4. To remove bacteria
  5. Because the recipe says so
  6. Because their Mum always washed the chicken

Are any of these worthwhile reasons for washing chicken?

No. 4 most definitely isn’t. Any bacteria or disease on chicken such as campylobacter or salmonella can only be killed by cooking. Moreover by washing the chicken you risk splattering any bacteria over the sink and work surfaces from running taps.

This alone is enough to discourage me from washing chicken – especially as its a pain to do anyway.

My conclusion is that one should not wash chicken for the sake of it, but if you wish to remove visible dirt, debris or blood, do so in a deep sink with the tap running low. Ensure the chicken touches as few surfaces as possible and thoroughly clean the sink and surrounding sides after you have finished.

 

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