In "An Essay on Man" Alexander Pope (1688 1718) wrote:
"Know then thyself.. " This might be paraphrased today to read
"know then thy cholesterol." There is ample justification tot this
advice, since a high level of cholesterol in the blood is a well
recognized risk factor tot atherosclerosis, especially for coronary
heart disease. Although genetic factors are clearly involved in pre-
disposition to heart attacks, the good news is that blood cholesterol
can be reduced by dietary modification, and furthermore, that a 1
percent reduction in blood cholesterol results in a 2 percent
reduction in your risk of a heart attack. For these reasons the
American Heart Association is recommending that individuals learn
what their cholesterol level is--either through regular physician
visits or various screening programs.
This book has been prepared to put the lessons of clinical
medicine and nutrition science to practical use lot those who wish
to change their own diet and contribute to their own cholesterol-
lowering program. This is consistent with the current trend of
health-conscious individuals assuming greater responsibility for a
share of their own health maintenance. However, past experience
has revealed the futility of advising someone to "cut down on this
or that food item. Confusion as to how, how much, and what, has
all too often led to frustration and total failure. The present recipes
have been developed to alleviate this confusion, using basic
knowledge of dietetics, food science, and nutrition. All share the
common goal of being useful in programs to lower cholesterol. Most
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