I'd suggest you do more research.
More and more, high triglyceride levels appear to cause more damage.
Guess what causes them to be high?
It's not fat...
Mine used to run around 600 mg/dl. when I was in college.
Now they run around 80 mg/dl.
Fat was not what I gave up to do that.
Oddly enough, my endocrinologist knows this and congratulates me for
giving up sugar and starch for the most part when she sees my blood
Don't buy soft drinks or donuts, or bread.
To add to above, I wonder sometimes if it is from an over-indulgence of
alcohol and/or genetics.
I have chocolate practically every day (albeit dark) and have a glass of
wine or port, eat lots of bread and never think about whether I'm eating
carbs or starch and my trigl. are (almost) always below 100 -- in my younger
years, they were much higher, but I ate less fruits and veggies. - I just
looked and my last reading in July was 94.
I have no doubt that there is a genetic factor.
I can eat some of that stuff as treats but if it's the main part of my
diet, all bets are off.
My dad's used to run pretty high too so I probably inherited it from him.
His were up around 800 at one point. Now with our diet overhaul, his
stay under 150 most of the time. Mine are lower as I try a little
The thing is, if you trend towards hyperlipidemia, a dietary overhaul is
certainly in order.
But don't just look at saturated fats as the cause...
I've known more than one person that tried cutting fat and still drank
soda and ate "fat free" cookies by the box full.
They ended up on Statins.
I just can't eat 'fat free' desserts. If the sugar is aspartame -- forget
it for darned sure.
I cringe whenever I see f-i-l drinking diet sodas with meals. But it's his
life, we don't say anything.
Nice anecdotal story but no mention of saturated fats and serum
cholesterol. I don't drink soft drinks, I certainly don't eat donuts,
and only a minimal amount of bread. My serum cholesterol is barely OK as
long as I don't abuse saturated fats (red meat, ham, and butter are my
only sources). For me, to load up a healthy food like purslane with
sandoux or pork belly is totally nuts. I'm glad that you found a path
but it isn't mine.
In Armenia, purslane is widely used raw or blanched in salads with hot
seasonings and also as a herb, like parsley. In salads, it is typically
blanched in salted water, removed with a slotted spoon and allowed to
cool. It is then tossed with finely minced garlic, cilantro and parsley
and served with vinegary dressing (or just vinegar).
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