Diet to Lower Triglycerides: What Your Doctor May Not Tell You



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).
"Recent [2011] estimates show 49 million Americans make food decisions based on cost." ~ Hilary Seligman, assistant professor of medicine at the University of California, San Francisco.

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.

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


The amount of food you should be eating is about the size of your fist per meal.
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:

    High Triglycerides: Sugars Increase Triglyceride Levels 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, carbonated pop, colas, aid drinks, smoothies, sports drinks, sweetened coffee drinks, mocha, and chocolate drinks
    • Triglyceride Reducing Diet: Avoid high-fructose fruit - dates, raisins, figs, prunes, grapes, pears, cherries, apples, persimmons, blueberries, bananas, kiwi fruit, watermelon, plums, honeydew melon, grapefruit, orange and pineapple high-fructose, sweet fruits (both fresh or dried): especially dates, 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

    Triglycerides Lowering Diet: Avoid or Limit Alcohol Alcohol such as

    • Triglycerides Lowering Diet: Avoid or Limit Beer beer
    • Triglycerides Lowering Diet: Avoid or Limit Wine wine
    • hard 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:

    • Triglyceride reducing diet: Limit low-fructose fruit: apricot, nectarines, peaches, cantaloupe, raspberries, blackberries, strawberries low-fructose fruits, such as apricots, nectarines, peaches, cantaloupes, raspberries, blackberries, strawberries
    • Limit Commercially Raised Beef - The Dangers Posed to Our Health 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

    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


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):

    • High Triglycerides: Sugars Increase Triglyceride Levels Sugar in ALL forms - once again, limiting sugars is CRITICAL to lipid health.
    • New window: High Blood Triglycerides - Trans Fats Increase Triglyceride Levels Trans fatty acids (all fried foods and margarine, and many 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

Lowering High Triglycerides With Diet 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.

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?"

Lower LDL-'Bad' Cholesterol Levels Continue reading this article...


Why No Sugar and Alcohol?


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.
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 for… 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 drinks may contain fruit, syrups, or other additives that increase their carbohydrate count, thus, triglyceride levels).


Alcohol Is Worse Than Sugar!


Even light drinking (two to four ounces of wine a week) can raise blood triglycerides, even greater 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.

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?

Reduce Triglycerides.com: Drinking Red Wine Good or Bad

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 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.


Recommendations to consume moderate amounts of wine are limited only to individuals with a clean bill of health.

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. (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.


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 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.

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 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)

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 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)?

A molecule of triglyceride composed of a backbone of the alcohol glycerol to which three fatty acids (tri) are bound. Definition of courtesy of  Full of Health Inc. - a formulator of Triglyceride Reduction TGs Formula
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 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 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?


By far the biggest source of sugar in the average American's diet are soft drinks ("liquid candy").
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 the United States, sugar consumption in 1999 was 158 pounds per person - equivalent to about 50 teaspoons per day

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.

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.

Triglycerides-Lowering Diet: How Much Sugar Are You Getting Continue reading this article...


How About Going Low-Fat?


A diet extremely low in fat has been linked to an increase in cancer and strokes, primarily through the free radical pathology pathway.
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 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.


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


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 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


Resorting to a low-fat diet should not be the goal, as it has no significant bearing on the overall cardiovascular health.
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 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.

The Risks of Fish Contamination Continue reading this article...


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...


One of the simplest and most profound health improvements you can make is to eliminate soft drinks (soda, pop) from your diet.
2. Soda (both Regular and "Diet"):

  • high in sugar (one can of soda has about 10 teaspoons of sugar - 150 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.


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.

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.

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, often served with butter.

Samosa: a deep-fried Indian pyramid-shaped pastry pocket (patty) stuffed with 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


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.


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:
    • 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. (…)

    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

      * 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.


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.

    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

      * 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.


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A How-To Guide to High Triglycerides


Andrew Mierzejewski, MA, RHN: Bring Your Triglycerides Down Naturally: Expanded Second Edition (2006, 182 pp.); ISBN 0-9736799-1-3
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We are so proud to be offering an expanded second edition of this comprehensive source of practical information which answers all questions and concerns you might have about the role triglycerides play in our health and the natural means of controlling them.

Some of the important insights on lowering triglycerides you'll learn from this book include:

  • Health risks marked by high blood triglycerides

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© 2001-2010 Reduce Triglycerides.com: Lowering High Triglycerides Naturally. Triglyceride Reduction TGs Formula - A Drug-Free Approach to Elevated Blood Triglycerides. All rights reserved worldwide. This document may not be copied in part or full without express written permission from the publisher. The information on high triglycerides and nutrition 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 or omissions, or for damages resulting from use of the high triglyceride information herein.