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Het Cholesterol Kookboek En Actieplan
Paperback
Cookbooks GeneralLow Cholesterol
Publisher Price: $43.99
ISBN13: 9781837625376
Publisher: Aimee Brouwer
Published: Oct 3 2022
Pages: 232
Weight: 0.70
Height: 0.49 Width: 6.00 Depth: 9.00
Language: Dutch
Tegenwoordig lijkt het alsof het onderwerp van het verlagen van je cholesterol op ieders lippen ligt. Je ziet er artikelen over in je lokale krant en advertenties voor medicijnen op tv, en het is een veelvoorkomend gespreksonderwerp geworden.
Misschien kijkt u naar dit boek omdat uw arts u heeft verteld dat uw cholesterol 'hoog' of 'borderline' was. Het lijkt erop dat termen als deze de hele tijd worden weggegooid. Misschien heeft u al andere hart- of vaatproblemen die kunnen worden verergerd door een verhoogd cholesterolgehalte. Of misschien probeert u gewoon een hart-gezond dieet te volgen.
- Zoals we hebben gezien, zijn er een aantal factoren die bijdragen aan uw cholesterol en de algehele gezondheid van uw hart. Over sommige, zoals genetica en leeftijd, hebben we geen controle. Maar anderen doen we. Als het erop aankomt, zijn er drie belangrijke dingen die we kunnen doen om het cholesterol te verlagen. Een daarvan is medicatie, en dat is iets om met uw arts te bespreken. Een andere is oefening. Studies hebben aangetoond dat regelmatige lichaamsbeweging cholesterol kan verlagen en het risico op hartaandoeningen en beroertes kan verminderen. Mijn cardioloog raadt aan om minimaal 30 minuten per dag te wandelen. Het is allemaal niet zo moeilijk, maar het vraagt wel een commitment.
- De laatste factor is voeding. En dat is de reden van dit boek. Er zijn een aantal dingen die we kunnen doen vanuit een
- voedingsoogpunt die kunnen helpen. Het eerste dat hand in hand gaat met lichaamsbeweging, is om uw juiste lichaamsgewicht te behouden. Overgewicht is een bekende risicofactor voor hart- en vaatziekten.
De tweede, zoals eerder vermeld, is om de hoeveelheid verzadigd vet in uw dieet te beperken. Het goede nieuws is dat voedingsetiketten nu verplicht zijn om de hoeveelheid verzadigd vet te vermelden, dus het is vrij eenvoudig bij te houden. Maar verzadigd vet is niet het enige slechte vet. Er zijn ook transvetzuren, of transvetten, die worden geproduceerd door vloeibaar vet te hydrogeneren om het bij kamertemperatuur vast te maken, zoals bij het maken van margarine. Transvetten worden nu ook vermeld op de voedingsetiketten van verpakte voedingsmiddelen, waardoor ze gemakkelijker te traceren zijn.
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