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Misconceptions about cholesterol

Tuesday, April 2, 2013

Cocoa is rich in flavanol, naturally occurring chemical compounds, for which there is evidence to suggest that these compounds have a positive effect on the concentration of fat (lipid) levels: triglycerides, LDL cholesterol and HDL cholesterol (the good cholesterol).

Experts suggest that maintaining normal blood lipid levels in preventing cardiovascular disease, according to portal "Vitamins".

The positive effect of dark chocolate and other cocoa products containing the cholesterol in the blood is important in patients with a higher risk of developing cardiovascular disease.

However, doctors say further studies to determine the optimal daily dose of flavanols, which would be applicable to every day.

For many years now, from all the information that we are bombarded with cholesterol our body causing serious damage repairable.

Accordingly, if we want to stay healthy, we need to drastically reduce the intake of animal fat, such as milk, butter, cheese, cream and other dairy products.

But is it indeed so? Apparently not, as more and more doctors and scientists claim that this is a delusion of mythological proportions.

First things first, and to begin to mention undoubtedly the biggest ever survey conducted by the World Health Organization, that is, their MONICA Project (multinational monitoring of trends and determinants in cardiovascular disease - the multinational monitoring of key factors for cardiovascular disease).

That study, among other things, was aimed to investigate the relationship between cholesterol and cardiovascular disease.

The link has never been established, although the study noted, for more than 10 years spent in 21 countries around the world, the largest sample ever possible, and to 10 million women and men.

Although the results of this long-term and extremely expensive research were perfectly clear, lightning swept under the rug because - you guessed it - they were not in line with what the World Health Organization is expected to get as a result.

So, it remains to conclude that the truth has long been known, but zatajuje in favor of some other, apparently, much more cost-effective 'true'.

Like the truth that at that time, more than 20 years, the cholesterol-lowering drugs already in use, and so it should remain.

Since cholesterol is declared unfair main cause of diseases of the heart and blood vessels, the medical profession has started to recommend animal fat out of the diet.

Instead, the bulk began recommending the use of industrially processed vegetable oils.

Butter was replaced by margarine popular, and even today is widely advised that the consumption of foods such as cheese and cream, reduce to a minimum.

The real cause of heart disease is cholesterol

Above-mentioned results of the WHO MONICA study on the impossibility of linking cardiovascular disease with cholesterol, confirmed by others. Dwight Lundell, a prominent heart surgeon who for 25 years performed more than 5000 operations.

Drawing on scientific research conducted last few years, as well as extensive personal experience, etc..Lundell argues that a major cause of heart disease and blood vessel inflammation that occurs in the arteries as a result of diet with little saturated fat.

In other words, what really causes a lot of damage to our blood vessels, are vegetable oils with a large proportion of omega-6 fatty acids, such as sunflower, soybean and corn, and excessive consumption of products with a large proportion of flour and sugar.

Because, according to dr. Lundell, the medical system has made a terrible mistake when it advised people to avoid saturated fats, and instead use polyunsaturated oils.

These, long-established dietary recommendations have led to an epidemic of obesity and diabetes, which are mortality, human suffering and material costs, surpassed every other plague in human history.

Although atherosclerotic plaque (fatty deposits in the connective-artery wall), contains a very small amount of cholesterol, and despite the fact that these deposits consist mainly of polyunsaturated fat, the propaganda machine has successfully accomplished its task.

Most people today blindly follow officially recommended diet that is low in saturated fat and rich in polyunsaturated fats and carbohydrates, not knowing that the food is just very damaging to our blood vessels.

This ignorance is not surprising, if we consider that the society in which we live, primarily driven by a desire for lucrative profits. It is sad but true, the drug industry is a healthy man najneunosniji, and statins, cholesterol-lowering drugs, belong to the group of the best selling in the world.

Accordingly, it is not difficult to see the connection between the food and drug industry. Production of "health food" that ultimately makes people sick, it is perfectly feasible to both.

Proper role of cholesterol

Waltre Hartenbach, author of'' Lie About Cholesterol ", published in our country, we raise awareness of the true nature of cholesterol and its role in the body.

He explains that cholesterol - all of which are so afraid, keeping it a terrible substance that our body causing immense damage - in fact, the basic building material of cell membranes of all tissues, is necessary for normal functioning of the body.

Since cholesterol is involved in the formation of hormones, vitamins A, D and E, and bile acids, lowering its directly leads to the weakening of vitality and fertility disorders in building bones and muscles, and a serious disturbance in the level of electrolytes, which ultimately lead to serious heart and neurological complications.

Judging by the results of numerous studies, a diet that recommends reducing fat and cholesterol, has no effect on the heart and blood vessels.
Therefore, it would be really high time that the myth of cholesterol declare it what it is - one of the biggest fallacies of our time, and your eating habits finally reconcile with common sense.

If we want to be truly be healthy, we must return to traditional food, based on the intake of saturated fats.

Saturated fats enhance the immune system and prevent many diseases.
Their fatty acid in nature antifungal, antiviral and antimicrobial.

They help prevent osteoporosis, brain food, and ensure the proper functioning of the nervous and hormonal systems. Having said that, reliably reduce the risk of heart and blood vessels.

A diet rich in natural fats in no way harmful to health. On the contrary, such a diet is extremely healthy and particularly useful.

In any case, the reduction of carbohydrate intake and increased intake of natural fats such as those from local milk, cheese, butter and coconut oil long term will protect you from many diseases and doctors visits. 

Seven myths about cooking

Over the years they have become so integrated into the universal belief that the accepted almost without question. Amounts as fact and repeated in books on cooking shows and magazines, so that it seems almost impossible that it may not be accurate. Like other myths, some contain some truth in it, but most is not correct. 

See what the myths in question.

First You can deep-fry in olive oil - you say to people in Italy, Spain or Greece. Olive oil has a lower smoke point as opposed to others, such as sunflower or vegetable, which means they can become bitter, and what ingredients are fried take on an unpleasant taste. However, if you are careful and oil is heated to the right temperature, ideal for frying delicious dishes like potato chips.

Second Salt raises blood pressure - salt has become one of the main enemies of medicine, yet many are not aware of how much is needed in the diet. The myth dates back to the 1950s, of the tests carried out by British doctors, who in turn denied by later tests. As with other issues related to health, moderation is the best approach, but the reputation of the great dangers of salt as it seems a bit excessive.

3rd Fresh fruit is healthier than dried - add fruit into your diet is a good decision, but there's a myth that the fresher better than dried. While there can be some minor differences in the content of minerals and vitamins, the truth is that both versions contain similar amounts of sugar and fiber. Since most of the water is fresh fruit, the same amount of dried can bring more benefits than fresh version.

4th Adding oil to pasta water will not stick - oil actually has no effect on it. It will easily rise to the top.However, it helps that the water does not boil too. Occasional stirring while cooking pasta, bring even better results.

5th Mushrooms can not be washed - as the French manual "Larousse Gastronimique", in order to maintain the full aroma of mushrooms, the best were not peel or wash, just a pile of damp and dry. However, recent research shows that most fungi absorbs very little water if there is a short opera.

6th Alcohol evaporates during cooking - and cooking until the alcohol is added to sauces, soups or sauces at high temperature to reduce its effect, to be sure, you should cook it for almost three hours to completely evaporated.

7th Lobsters "screaming" when they are cooked - as crabs do not have the vocal capabilities, the ability to "screaming", even when they are put in hot water, remains in the realm of impossible. The sound most likely causes the air coming out of the shell after the lobster dipped in hot water. If you are sensitive, try to put the lobster in cold water and slowly heat up. 

What you need to know about organic food?

What you need to know about organic food?
Organic farming, as opposed to conventional, acceptable both for the environment and for human health.

For some it health problems, and for others the ethical decision, there are numerous reasons for choosing organic (ecological) grown ingredients. Organic food is grown under strictly controlled conditions, without synthetic pesticides and chemical fertilizers and genetic modification. These foods are minimally processed without artificial ingredients or added irradiation.

Organic versus conventional production

Organic farming, as opposed to conventional, acceptable both for the environment and for human health.Many of the pesticides used today can cause a number of disorders, from a weakened immune system, asthma, hormone imbalances, infertility, to cancer. Particular caution is required in pregnant women (possible effects on fetal deformity) and breastfeeding and nutrition for young children. Studies show that pesticides can adversely affect especially the mental development of infants and children.

Today's food from conventional farming contain significantly fewer nutrients, such as vitamins, but they contain foods of our ancestors. Therefore, as we enter into the body sufficient nutrients needed to consume large amounts of fruits and vegetables. But the problem is that the increased consumption of these foods and increase the intake of pesticides and other harmful substances.

Proponents of organic food claim that it is, except it does not contain harmful substances, and contain significantly more nutrients, such as. 28% more vitamin C, 29% magnesium, 10% more calcium, 13% phosphorus, protein, antioxidants, etc.. Therefore, the selection of these foods easier to meet daily requirements for nutrients, which is one of the reasons for the economic justification of the selection of foods, despite its still a very high price.

Potentially riskiest foods

Almost every conventionally grown fruits and vegetables can be found certain pesticides. Their entry into the body it is possible to significantly reduce the consumption of those species that contain them in small quantities.

In the most polluted species, among others, include peaches, apples, strawberries, celery, spinach and peppers. Among the safest foods are onions, cabbage, eggplant, avocado, pineapple and mango. Also, peel of citrus fruit regularly treated with large quantities of pesticides and therefore should not be used for the preparation of cakes and desserts.

As a general rule, which applies to most fruits and vegetables, if the food does not have a thicker crust that you can peel off and is not thermally processed before consumption rather buy ecologically grown produce. Peeled, especially intensive heat treatment, such as cooking from 2-3 hours, removing much of the pesticides, but due to their extreme adversity and difficult degradability and accumulation in the body, there is no doubt safer option to avoid these foods.

If you are not sure whether certain fruit treated with pesticides, just in case you can use this simple method that can to some extent reduce the harmful effects of pesticides from surface (crust) foods. All you need is warm water and sea salt. The fruit is a necessary first washed with water, and then soak it up to 30 minutes in salted water (melt about 1 teaspoon of salt to two cups of water). Rinse thoroughly with clean water.

Until recently, limited only to specialty stores, is now a rich selection of organic food can be found in most supermarkets and is also present in all markets and in restaurants. By choosing these foods, and you make a significant contribution to your health and vitality.

Quick desserts with chocolate

When melting chocolate cake, with cream or milk, you can add dried fruit or nuts standstill, and if you just add butter frosting becomes great 

The rich taste of chocolate still enjoyed the ancient Mayans and Aztecs who prepared the potion chokolatl.In Europe, the chocolate came in 16th century, but only in the 19th century Dutch have discovered how to turn it into a bar of chocolate. And so they are the basis for countless desserts. Before their first prepare the chocolate should melt cautiously.

In melted chocolate, you can dip fresh or dried fruit and nuts and chill them. Add the butter to her, you can use it as a glaze jaffa cakes or as a fondue with fruit kebabs.

Melt chocolate, you can add the hot cream and whole milk to get a smooth cream, ganache, you should leave it in the refrigerator for about an hour, and then mixing with an electric mixer until the cream that you can use for stuffing chocolate biscuits. The most commonly used dark chocolate, which should be bright, not too dark, lightly simmer until it breaks and pleasant smell, and milk should contain at least 30 percent cocoa.

White chocolate connoisseurs do not think chocolate because it contains no cocoa but only cocoa butter, milk and sugar, but because of the contrast with the dark chocolate is great for decorating cakes.
Chocolate fantasy

INGREDIENTS: 100 g dark chocolate, 100 g butter, 2-3 tablespoons of almond liqueur, a little grated orange peel, 100 g sugar, 2 eggs, 2 egg yolks, 100 g of flour, butter

Muffin tins with butter and sprinkle with cocoa. Melt the dark chocolate steamed with butter, add the almond liqueur and orange peel. Chill. In another bowl, Whisk eggs, egg yolks and sugar. Stir in sifted flour and melted chocolate. Mix well, put in molds and place uhladnjak in half an hour. Bake 10-12 minutes at 200 ° C, making sure not to overdo. Cookies are done, you will know when they are created on the surface crust, and biscuit break away from the mold. Garnish with grated chocolate.
Pitic sweet chocolate and caramel

Ingredients: 280 g flour 20 g cocoa 150 g butter, 50 g of brown sugar, 1/2 teaspoon salt, caramel: 225 g sugar, 120 g butter, 3 tablespoons cream, chocolate cream: 200 g chocolate 4 tablespoons cream 30 g of butter

Mix the flour, sugar, cocoa, butter and salt in a crumby structure. Add 50 ml of cold water and blend again.Stir and refrigerate 30 minutes to push the six molds for pies. Bake 10 minutes at 180 ° C. For the caramel-cream, dissolve the sugar in 60 ml of water over low heat. Raise heat and grijte until it assumes brownish color. Do not mix. Cool the two minutes and stir in butter, cool two minutes and stir in the cream. Beat the mixture shiny. Refrigerate them for 15 minutes. Melt chocolate with cream and butter. Mix with caramel and filled pies.
Stunning pieces of cocoa and chocolate

INGREDIENTS: 340 g chocolate with 70% cocoa, 60 g butter, 200 ml cream, 50 g sugar, 2 tablespoons cocoa powder, 2 tablespoons powdered sugar

Break up the chocolate, chop and place in a bowl with the melted butter. In pot heat the cream and sugar and remove from heat as soon as the boil. Pour the cream and butter over Ĩoklade so good pound. Chill for several hours until it is firm enough to be shaped. Mix the cocoa and powdered sugar. Time Sprinkle a baking sheet lined with parchment paper. It spread the chocolate mixture and place in the freezer to harden. With a sharp knife soaked in hot water cut in cubes. Of a mixture can be prepared and balls.
Beads made of chocolate, biscuits and almond

Ingredients: 150 g ground biscuits, 200 g sugar, 180 g ground almonds, 50 grams of cooking chocolate, honey, vanilla sugar; Glaze: 3 tablespoons butter, 2 tablespoons milk, 100 g of chocolate

Mix crackers, sugar, almonds, grated chocolate for cooking, honey and vanilla sugar so you get a mixture that is easy to shape. If it is too soft, add more as needed biscuits or ground almonds. Form a ball, and in the center of each can or want to impress hazelnut-candy. Prepare the glaze in a bowl over the steam melt the butter, finely chopped chocolate and milk. Pour warm glaze beads, allow the icing to harden and cool.Instead of pouring glaze can roll balls in chocolate powder or coconut flour.
Popcorn topped with chocolate

INGREDIENTS: tablespoon sunflower oil, 75 g of corn for popcorn, 300 g dark chocolate, 50 g white chocolate

Heat the oil in a pan, add the corn, cover and fry popcorn. Separately, melt both kinds of chocolate over a pot with hot water or in the microwave. Stir in popcorn, dark chocolate and stir until it is well padded.Arrange in a baking sheet lined with parchment paper. Pour the white chocolate over popcorn. Allow the chocolate squeezed.
Mousse with cherry liqueur

Ingredients: 4 eggs 7 tablespoons sugar, 2 tablespoons sour cherry liqueur, 3 ribs grated chocolate, 2 oz whipped cream

Mix egg yolks and sugar until you get a thick, light and frothy mixture. Particularly strong pound egg whites and yolks slowly merge with and you can beat it reaches twice. Finally fold in the whipped cream and chocolate liqueur. Pour into tall glasses and garnish with grated chocolate big. Keep refrigerated until serving.
Sweet raisins in chocolate

INGREDIENTS: 300 g dark chocolate (50 percent cacao), 600 g raisins, 300 g of milk chocolate

Four pan baking sheet with parchment paper. Melt the dark chocolate steaming, remove from heat and stir until smooth. Add half the raisins and mix well. Distribute the 24 piles on two sheets.

Repeat with remaining milk chocolate and raisins. On this cold place to desserts can be held for a month.
Famous pots au chocolat

INGREDIENTS: 175 g chocolate, 3 tablespoons of strong black coffee, 15 g butter, 3 eggs, a few drops of vanilla extract

Chocolate chips into the pot and add the strong black coffee. Heat gently stirring until the chocolate has melted. Leave the mixture to cool a little, add the butter, vanilla extract and egg yolks. Stir. Whisk egg white snow. Add chocolate mixture and it gently but thoroughly. Pour into a bowl and leave to cool for about eight hours.
Hot drink with cinnamon

Ingredients: 400 ml of whole milk, 150 g cooking chocolate, 2 vanilla sugar, 2 tablespoons sugar, cinnamon stick

In milk, add vanilla sugar, brown sugar and cinnamon stick. Preheat to boil. Add chocolate fractured into pieces and stir over low heat until chocolate is melted. Remove from heat, after about ten minutes remove the spices, and warm chocolate milk back to boiling. If desired, add a sweet liqueur, garnish with whipped cream and grated chocolate.
Piles of chocolate flakes

INGREDIENTS: 100 g cooking chocolate, milk chocolate, 100 g, 100 g of corn flakes, Vanin sugar, a tablespoon hazelnut spreads, 50 g of butter

Butter, cooking chocolate, milk chocolate and vanilla sugar dissolve in pairs. The mixture add corn flakes and allow to cool to room temperature. After half an hour, add a spoonful of hazelnut spreads and form piles of two buckets. Place them on the foil in the refrigerator for several hours.
Fine cookies with walnuts

Ingredients: 3 eggs, 150 g sugar, 200 g chocolate powder, 250 g ground walnuts, 7 tablespoons flour, 1/2 baking powder

Eggs and sugar in a mixer whip the fastest speed in the frothy mixture. Gradually add the remaining ingredients except nuts, and they eventually spoon stir the mixture. Shape the balls into the oil soaked hands and arrange on a baking sheet so they are not touching each other. Bake for ten minutes at 180 degrees before serving and chill.
Quick homemade chocolate

INGREDIENTS: 200 g cocoa powder 250 g margarine, 1/2 kg of milk powder, vanilla sugar, kg of powdered sugar, 200 ml water

Ukuhavajte over moderate heat water and sugar. When the solution boil, add the butter while stirring. Mass quickly pour the mixture of milk powder, cocoa and vanilla sugar. Well-designed mass without lumps, still hot, put in a large, oiled sheet in a thin layer of thick chocolate. Keep in a cool to harden. While the mass of soft, knife Cut desired size cubes.
Expert in the preparation of chocolate decorations:

Melted chocolate is the basis of many desserts and decorations. A paper sleeve which is decorated cakes you can fill the melted chocolate and sweets ready to decorate it. Also, melted chocolate can coat the leaves of plants, cool to harden, and then peel them and get a chocolate flakes. Expert in the preparation of chocolate Briton Heston Blumenthal, who several times in a row named chef of the year.
Seven Commandments for Hestonovih superĨokoladu

First With chocolate there's no hurry - you must seduce. Gently otapajte money making sure that the bottom of the bowl does not touch the water and stir constantly to melt evenly.

Second In preparing the chocolate store water. Even the tiniest drop of water can ruin the melted chocolate - will be cured and become lumpy.

3rd To get a delicious, silky cream, stir in hot cream 50% to 50% of the melted chocolate on three occasions (each time adding one third of cream).

4th Chocolate does not like big changes in temperature and humidity, and keep the original wrapper, in a container that is not airtight, to avoid white spots on the surface.

5th Chocolate gets on well with unexpected flavors - ginger and nutmeg to chili, basil, rosemary and blue cheese. Do not be afraid to experiment.

6th Chocolate can crystallize by stirring in a pot with water and sugar to 60 degrees Celsius. Such crystals can sprinkle cookies.

7th Preparing the hot chocolate, it's good to add to it a pinch of salt. This will alleviate the bitter taste of dark chocolate with a high percentage of cocoa. 

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