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HOUSTON HOME JOURNAL THURS., AUGUST 12, It7*.
Nutrition Corner
Understanding
Cholesterol
Q. A friend told me to stop
worrying about cholesterol
since my body manufactures
it all the time. If this is true,
why does it matter how much
1 eat?
A We get cholesterol in
many animal foods and, since
our bodies can manufacture it,
there is little danger of not
having enough
Generally, the body reg
ulgtes cholesterol well If we
eat less, the body supplies
the missing amounts. If we eat
more, the body makes less.
Extra cholesterol is destroyed
and excreted
But the bodies of many
people cannot cope with a lot
of Cholesterol rich foods, par
tieularly if these are in an av
erage American diet which is
rich in saturated fat (For this
reason, doctors often suggest
restricting fatty meats, but
ter, cheese and rich baked
goods and recommend using
polyunsaturated fats such as
Mazola corn oil and mar
garine )
When the cholesterol-regu
lating mechanism is faulty, the
level of cholesterol in the
blood can go up This often
leads 'to deposits of choles
terol in the artery walls, and
increases the risk of heart,
attack
As a rule, reducing the
intake of cholesterol tends to
lower blood cholesterol levels.
But each individual is dif
ferent! A few people have a
high blood cholesterol level
even on a restricted diet. In
others, the level is normal in
spile of what they eat Wo
men of child bearing age are
likely to have lower choles
terol levels than do men
But for most Americans,
nutritionists and heart special
ists suggest limiting (holes
terol intake to no more than
300 mg per day Remember
this no food of vegetable
ofigin contains cholesterol
It- is not found in fruits or
vegetables including potatoes,
grains! cereals, nuts or peanut
butter Other low cholesterol
foods are margarines, salad
and cooking oils, plain breads,
gelatin, egg while, fruit ices
and h.'ird candy
Some foods high in ( holes
lerijl are also high in saturated
fat Cheese, meal and milk
Sortie high cholesterol foods
have veil little fat such as
shrimp Highest in cholesterol
are the key organs of the am
miii Liver, for instance, is
much' higher in cholesterol
than steak Here is a list to
help guide \ our eating
Ovi'r '.’mi mg cholesterol.
3 1/2 (i/. liver, sweet breads or
brains; I egg or I egg yolk
.If/ In llll) mu 31 /2 o/..
lean beef, pork, ham, lamb,
veal, poultry, fish or most
shellfish; I o/, shrimp; 1 piece
custard pie, cakes or pastries
rich in egg yolk
HI U> IUI mg 2 tsp but
ter. 1 tbsp light cream, 1/2
cup vanilla ice cream, I cup
ice milk or yogurt, 2 slices
crisp bacon, I frankfurter,
3/1 cup cream soup. 1 serving
plaid cake or fruit pie, 2
eo flirt es, 1 muffin.
For a diet designed to help
lower blood cholesterol levels,
write for a free copy of "A
Diet for Today", Dept
D’lXlN, Box 307, Coventry,
t’T 06238
Water
Facts
If the earth's surface
were smooth, it would be
covered with water to a
depth of nearly 3 miles.
♦ »’ »
If only one polar ice cap
were to be melted, it alone
would feed all the world’s
rivers for 800 years,
♦ » *
The United States is the
world’s largest water con
sumer. Every day. on the
average, we use about 315
billion gallons.
»» * N
Drinking and cooking
water can be made to look,
smell, and taste better with
out costly bottled water or
treatment devices.
• » *
In 1975, the United
States government spent
[V -vH
Iwpi i
over five million dollars to
clean pollution from water.
» » •
Although doctors recom
mend you drink about eight
glasses of water a day, the
average adult drinks only
3.3.
French legend has it that
a red man appeared to Napo
leon and foretold his down
fall.
PAGE 6-B
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