A new look at bad Cholestorel
February 23, 2010
I read an interesting article last week about cholesterol. According to this article and other linked articles, we can enjoy butter, eggs, lard, beef, and more, in moderation – with a new understanding of cholesterol.
It’s a relief to read information that supports my healthy cooking theory – if God gave it to us, it can’t be all that bad. I smiled when I read the recommendation about eating an omelet every morning for breakfast to lower your cholesterol; it supported the theory about eggs and cholesterol that I first heard from Cletus about ten years ago.
Cletus was an old timer who looked like a mountain man, we met him at an organic gardening class and he made quite an impression on us. Cletus’s most memorable contribution to the class was his advice for lowering cholesterol; eat more eggs! According to Cletus, his cholesterol level had been elevated and his doctor had suggested that he restrict eggs from his diet. According to Cletus, he KNEW that the home-grown, free-range eggs laid by his own chickens were not the culprit as his doctor suggested. So he ate more home-grown, free-range eggs – like to the tune of three to six eggs EVERY DAY. And his cholesterol went down.
It seems about every 20 years the health specialists change their mind about what is good and what is bad for us to eat. I think I’ll keep on doing what I’ve been doing; growing what I can, cooking from scratch, and eating food as close to what nature intended. My idea of prepackaged food is an egg in a shell, and convenience food is a quart jar of spaghetti sauce that I canned last summer. I’m not sure how to classify those Chocolate Seven Layer bars I blogged about VERY recently, but I know they were made with real butter and real chocolate, so they can’t be all that bad.