Good cholesterol, fats, carbs and balancing hormones
Good cholesterol or Bad is a Myth
Ron Rosedale, MD, who is widely considered to be the leading anti-aging doctor in the United States, does an excellent job of explaining the misconception of Good Cholesterol vs Bad.
He is quoted as such, “Now that we’ve defined good and bad cholesterol, it has to be said; there is actually only one type of cholesterol.”
“Notice please that LDL and HDL are lipoproteins !! Fats combined with proteins”.
There is only one cholesterol.
There is no such thing as ‘good’ or ‘bad’ cholesterol.
Cholesterol is just Cholesterol.
It combines with other fats and proteins to be carried through the bloodstream, since fat and our watery blood; do not mix well at all. Fatty substances therefore, must be shuttled to and from our tissues and cells using proteins.
LDL and HDL are forms of proteins and are far from being just cholesterol.
As the author of www.healthier.tips , I have argued forever and a day!! ”
Eggs do not contain harmful Cholesterol levels. Eggs are a complete and safe meal !! Two poached eggs (150 Calories) on a slice of wholegrain toast are cholesterol safe, because of the safeguard provided by nature, which is Lecithin !
Please refer to http://www.healthier.tips/get-the-facts-of-the-benefits-in-eggs
Most nutrient-rich complex carbohydrates like potatoes have a welcome role in a healthy diet and as later scientific evidence from complex trials show, that the Antioxidant properties of a steamed jacket potato; has been SEVERELY Underated.
Eggs and steamed potatoes are Essential ingredients to a healthy meal.
The amount of total carbohydrates includes all of the sugar, starch and fiber found in a potato. The total carbohydrates in a medium-sized potato range from 27 grams in red and white potatoes to 34 grams in sweet potatoes and 36.5 grams in russet potatoes. Adults should consume 130 grams of total carbohydrates daily, so eating one potato supplies 21 to 28 percent of your entire day’s carbohydrates.
Sugar and Starch
Russet, red and white potatoes share similar sugar and starch profiles. One medium potato has 2 grams of sugar and 23 to 30 grams of starch. Sweet potatoes have more sugar, 8 or 9 grams. When they’re digested, both carbohydrates are broken down into the simple sugar glucose. Starches usually take longer to digest, so in most complex carbohydrates they don’t cause a boost in blood sugar. The starch in potatoes is easier to break down and digest than many other starches, according to the Harvard School of Public Health.
On the positive side, potatoes are good sources of dietary fiber. One whole medium russet, white or red potato has 3 to 4 grams and a sweet potato has 5 grams of fiber.
Men should consume 38 grams and women need 25 grams of fiber daily. A whole medium potato with 4 grams of fiber supplies 11 percent of men’s and 16 percent of women’s recommended intake.
Like most vegetables, potatoes contain both types of fiber, soluble and insoluble. Insoluble fiber prevents constipation by adding bulk to stool.
Soluble fiber helps lower cholesterol and becomes gel-like in your stomach, which fills you up and helps you feel satiated for a longer period after eating.
The glycaemic index rates carbohydrates according to how quickly they raise blood sugar. Any score over 70 is high, indicating the food causes a rapid spike in blood sugar. A baked potato has a glycemic score of over a 100. Boiled or steamed jacket potatoes are rated 68 and sweet potatoes have a score a little over 70.