Diet and health scientific perspectives walter veith

The consumption of animal fats will heqlth to increased levels of the harmful LDL-cholesterol, whereas plant foods tend to lower cholesterol levels. Yvonne Bonham marked it as to-read Feb 03, Food Tech. Species-dependant responsiveness of serum cholesterol to dietary proteins. Professional Perspectives. Ryan, A. Nutrition Reports International.

The extent of biological magnification of toxins such as DDT is well documented, and it has been shown that the concentrating potential can induce several million fold increases in the concentration of these substances in the tissues of animals. Soluble fibres probably prevent the glucose and insulin surge by slowing the rate of glucose absorption44 and by slowing the rate at which the enzyme amylase digests the foods containing the viscous fibres. Populations on this type of diet have low cholesterol levels and a low incidence of coronary heart disease compared to counterparts in other regions of the same country. Legumes in particular are an excellent source of lecithin, but all whole foods will help the body to produce natural lecithin and aid in the emulsification of dietary lipids. These hard pieces pass through the intestines largely undigested, add little bulk and can even damage the delicate epithelia on their way. These fatty deposits become hardened, making the blood vessels less elastic, and eventually clogging them with plaque a mass of fat and cholesterol. The protein and amino acid composition of selected protein foods. High density lipoprotein cholesterol, total cholesterol screening, and myocardial infarction.

Ryan, A. In: Symp. Furthermore, the compaction and pressure required to eliminate fibre-poor stools can produce diverticulosis of the intestinal tract small pouches, and hardened portions of faeces can become trapped, thus eventually causing inflammation as in the case of appendicitis. Lukert, B. Jonnalagagadda, S. Free radical formation is largely prevented in whole foods, as natural antioxidants, which are present in these foods, prevent their formation.