By Manny Noakes
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Additional resources for The CSIRO Total Wellbeing Diet (Book 2)
In South Japan, largely because of their diet, the average cholesterol level is very low. As a result, heart disease is rare even though smoking and high blood pressure are common. ) In this sense, raised cholesterol is the ‘essential’ risk factor; without this, a population is not plagued by heart disease even if other risk factors are present. When the Japanese migrate and eat Western diets, their cholesterols rise and they start getting heart disease. So bang goes the theory that it’s all down to genetics.
Put like that it sounds rather negative: cut down three tasty things and increase one boring one. It doesn’t help if your image of fibre is a bowl of bran. The reality of healthy eating is quite different. We can translate nutritional wisdom into everyday eating that is far more enjoyable and satisfying than the average British diet. First, we need to know more about what our food is made of. The nutrients in our food can be divided into these important categories: 1 2 3 4 protein; fat; carbohydrate; vitamins and minerals.
So the only practical course is to cut down on all foods with a high content of saturates. v A ‘low-fat spread’ containing 40% fat is still a very high-fat food v A healthy diet does not mean lots of sunflower margarine or spread v Too much polyunsaturated fat could be harmful; it may lead to damaging oxidation of LDL A fat lot of good To meet legal requirements, something labelled ‘butter’ or ‘margarine’ will contain a standard amount of fat (about 81 g/100 g) but there are important differences in the types of fat used.