Wars

Cholesterol comes in two sizable forms and it is essential to not only conceive the divergence between the two forms, but also cognize the types of foods that swell “positive” cholesterol while lowering “bad” cholesterol. Only through such discernment can you choose a diet that can lower your risk of developing coronary heart sickness and help counter a heart attack or stroke.

HDL versus LDL Cholesterol

Cholesterol does not dissolve in the blood, it must be transported by lipoproteins to and from the cells within the body. HDL, or “agreeable” cholesterol is high-priced density lipoprotein and it carries up to 1/3 of the blood cholesterol throughout the body. HDL is considered “valuable” cholesterol because excessive levels of HDL have been shown to guard against heart affliction and heart attack. LDL, on the other hand, is considered to be “bad” cholesterol. When indulgent amounts of low density lipoprotein are in the blood, it can aggregate within the inner walls of the arteries over time and form plaque that can restrict blood flow through the arteries.

What Are The Sources of Cholesterol?

The cholesterol in your bloodstream comes from both the food you eat as well as naturally from your own body. Nearly 75 percent of the cholesterol located in your blood is produced by your liver and other cells within your body while the other 25 percent comes from the food you eat. LDL, or “bad” cholesterol, is produced naturally by the body, but hereditary elements may determinent your body to produce too much of the cholesterol. This is why it is relevant to make nourishing dietary choices to greater regulate the 25 percent of cholesterol production that comes from food.

What Foods Can We Avoid?

Food expensive in saturated and trans fats: Avoid eating food stiff in saturated and trans fats. Read food labels to ascertain the quantity of saturated and trans fats they comprise. These

labels will a remedy you avoid foods steep in fat and allow you to choose more nourishing alternatives. Also look for foods with the heart-check dwight symbol on their label. This label indicates that

the food is approved by the American Heart Association as part of a energy-giving diet.

(NO! Not the ice cream!!) Whole fat dairy products: Avoid whole fat dairy products such as whole milk, butter, full-fat cheese and yogurt. If possible, substitute them with fat-free, reduced-fat or low-fat dairy products.

Foods stiff in dietary cholesterol: Avoid foods exorbitant in dietary cholesterol including whole eggs, shellfish, and organ meats. Compensate whole eggs with egg whites and organ meats with lean meats. As a goal, try to limit your intake of cholesterol to secondary than 300 mg a day.

Which Foods Lower “Bad” Cholesterol?

Almonds and walnuts: Almonds and walnuts have been shown to lower LDL, or “bad” cholesterol. Just about a handful of almonds or walnuts a days can significantly lower your cholesterol levels

while improving the health of your blood vessels.

Foods with soluble fiber: Oatmeal encompasses soluble fiber that can lower LDL, or “bad” cholesterol, while keeping HDL, or “agreeable”

cholesterol, equable. Additional foods containing soluble fiber include apples, pears, barley and rice.

Foods with omega 3 fatty acids: Fish takes in omega 3 fatty acids which have been shown to lower LDL while raising HDL cholesterol.

Recommended fish with omega 3 fatty acids include salmon, sardines, albacore tuna and mackerel. Food other than fish containing omega 3 fatty acids include canola oil, flaxseed and soybean oil.

How Can I Prepare My Befitting Diet?

Begin by determining your dietary goals. Do you need to lower your cholesterol considerably or only slightly? Do you yearn to lose weight at the same time as you lower your cholesterol? Will

this be a short-term dietary change or a replete standing change?

Only once you know your goals can you properly plan your new diet plan and begin to lower your bad cholesterol and dwindle your risk of heart disease.

Read more

Cholesterol comes in two sizable forms and it is essential to not only conceive the divergence between the two forms, but also cognize the types of foods that swell “positive” cholesterol while lowering “bad” cholesterol. Only through such discernment can you choose a diet that can lower your risk of developing coronary heart sickness and help counter a heart attack or stroke.

HDL versus LDL Cholesterol

Cholesterol does not dissolve in the blood, it must be transported by lipoproteins to and from the cells within the body. HDL, or “agreeable” cholesterol is high-priced density lipoprotein and it carries up to 1/3 of the blood cholesterol throughout the body. HDL is considered “valuable” cholesterol because excessive levels of HDL have been shown to guard against heart affliction and heart attack. LDL, on the other hand, is considered to be “bad” cholesterol. When indulgent amounts of low density lipoprotein are in the blood, it can aggregate within the inner walls of the arteries over time and form plaque that can restrict blood flow through the arteries.

What Are The Sources of Cholesterol?

The cholesterol in your bloodstream comes from both the food you eat as well as naturally from your own body. Nearly 75 percent of the cholesterol located in your blood is produced by your liver and other cells within your body while the other 25 percent comes from the food you eat. LDL, or “bad” cholesterol, is produced naturally by the body, but hereditary elements may determinent your body to produce too much of the cholesterol. This is why it is relevant to make nourishing dietary choices to greater regulate the 25 percent of cholesterol production that comes from food.

What Foods Can We Avoid?

Food expensive in saturated and trans fats: Avoid eating food stiff in saturated and trans fats. Read food labels to ascertain the quantity of saturated and trans fats they comprise. These

labels will a remedy you avoid foods steep in fat and allow you to choose more nourishing alternatives. Also look for foods with the heart-check dwight symbol on their label. This label indicates that

the food is approved by the American Heart Association as part of a energy-giving diet.

(NO! Not the ice cream!!) Whole fat dairy products: Avoid whole fat dairy products such as whole milk, butter, full-fat cheese and yogurt. If possible, substitute them with fat-free, reduced-fat or low-fat dairy products.

Foods stiff in dietary cholesterol: Avoid foods exorbitant in dietary cholesterol including whole eggs, shellfish, and organ meats. Compensate whole eggs with egg whites and organ meats with lean meats. As a goal, try to limit your intake of cholesterol to secondary than 300 mg a day.

Which Foods Lower “Bad” Cholesterol?

Almonds and walnuts: Almonds and walnuts have been shown to lower LDL, or “bad” cholesterol. Just about a handful of almonds or walnuts a days can significantly lower your cholesterol levels

while improving the health of your blood vessels.

Foods with soluble fiber: Oatmeal encompasses soluble fiber that can lower LDL, or “bad” cholesterol, while keeping HDL, or “agreeable”

cholesterol, equable. Additional foods containing soluble fiber include apples, pears, barley and rice.

Foods with omega 3 fatty acids: Fish takes in omega 3 fatty acids which have been shown to lower LDL while raising HDL cholesterol.

Recommended fish with omega 3 fatty acids include salmon, sardines, albacore tuna and mackerel. Food other than fish containing omega 3 fatty acids include canola oil, flaxseed and soybean oil.

How Can I Prepare My Befitting Diet?

Begin by determining your dietary goals. Do you need to lower your cholesterol considerably or only slightly? Do you yearn to lose weight at the same time as you lower your cholesterol? Will

this be a short-term dietary change or a replete standing change?

Only once you know your goals can you properly plan your new diet plan and begin to lower your bad cholesterol and dwindle your risk of heart disease.

Read more

Cholesterol comes in two sizable forms and it is essential to not only conceive the divergence between the two forms, but also cognize the types of foods that swell “positive” cholesterol while lowering “bad” cholesterol. Only through such discernment can you choose a diet that can lower your risk of developing coronary heart sickness and help counter a heart attack or stroke.

HDL versus LDL Cholesterol

Cholesterol does not dissolve in the blood, it must be transported by lipoproteins to and from the cells within the body. HDL, or “agreeable” cholesterol is high-priced density lipoprotein and it carries up to 1/3 of the blood cholesterol throughout the body. HDL is considered “valuable” cholesterol because excessive levels of HDL have been shown to guard against heart affliction and heart attack. LDL, on the other hand, is considered to be “bad” cholesterol. When indulgent amounts of low density lipoprotein are in the blood, it can aggregate within the inner walls of the arteries over time and form plaque that can restrict blood flow through the arteries.

What Are The Sources of Cholesterol?

The cholesterol in your bloodstream comes from both the food you eat as well as naturally from your own body. Nearly 75 percent of the cholesterol located in your blood is produced by your liver and other cells within your body while the other 25 percent comes from the food you eat. LDL, or “bad” cholesterol, is produced naturally by the body, but hereditary elements may determinent your body to produce too much of the cholesterol. This is why it is relevant to make nourishing dietary choices to greater regulate the 25 percent of cholesterol production that comes from food.

What Foods Can We Avoid?

Food expensive in saturated and trans fats: Avoid eating food stiff in saturated and trans fats. Read food labels to ascertain the quantity of saturated and trans fats they comprise. These

labels will a remedy you avoid foods steep in fat and allow you to choose more nourishing alternatives. Also look for foods with the heart-check dwight symbol on their label. This label indicates that

the food is approved by the American Heart Association as part of a energy-giving diet.

(NO! Not the ice cream!!) Whole fat dairy products: Avoid whole fat dairy products such as whole milk, butter, full-fat cheese and yogurt. If possible, substitute them with fat-free, reduced-fat or low-fat dairy products.

Foods stiff in dietary cholesterol: Avoid foods exorbitant in dietary cholesterol including whole eggs, shellfish, and organ meats. Compensate whole eggs with egg whites and organ meats with lean meats. As a goal, try to limit your intake of cholesterol to secondary than 300 mg a day.

Which Foods Lower “Bad” Cholesterol?

Almonds and walnuts: Almonds and walnuts have been shown to lower LDL, or “bad” cholesterol. Just about a handful of almonds or walnuts a days can significantly lower your cholesterol levels

while improving the health of your blood vessels.

Foods with soluble fiber: Oatmeal encompasses soluble fiber that can lower LDL, or “bad” cholesterol, while keeping HDL, or “agreeable”

cholesterol, equable. Additional foods containing soluble fiber include apples, pears, barley and rice.

Foods with omega 3 fatty acids: Fish takes in omega 3 fatty acids which have been shown to lower LDL while raising HDL cholesterol.

Recommended fish with omega 3 fatty acids include salmon, sardines, albacore tuna and mackerel. Food other than fish containing omega 3 fatty acids include canola oil, flaxseed and soybean oil.

How Can I Prepare My Befitting Diet?

Begin by determining your dietary goals. Do you need to lower your cholesterol considerably or only slightly? Do you yearn to lose weight at the same time as you lower your cholesterol? Will

this be a short-term dietary change or a replete standing change?

Only once you know your goals can you properly plan your new diet plan and begin to lower your bad cholesterol and dwindle your risk of heart disease.

Read more

The wars in Iraq and Afghanistan no longer dominate the evening news or the public’s consciousness. According to a recent poll, only 16 percent of Americans name the Iraq war as the story that first comes to mind when asked what has been in the news lately. But for the thousands of U.S. servicemen and servicewomen still serving in these war zones, the war remains a central part of their lives — and the lives of their families and loved ones. And for the thousands of veterans who return home with physical, their wounds can present particular challenges for years to come. However, many servicemen and servicewomen returning to the U.S. without noticeable or debilitating physical reminders of their service suffer from deep mental and emotional health issues.

Mental health is the second largest area of illness (after orthopedic problems) for which veterans of the wars in Iraq and Afghanistan seek treatment at Department of Veterans Affairs facilities. Veterans and their families face a wide range of mental health and addiction issues, including major depression, alcohol abuse (sometimes beginning in an effort to sleep), narcotic addiction (often beginning with pain medication for combat injuries), generalized anxiety disorder, job loss, family-dissolution, homelessness, violence toward self and others, and incarceration.

Nearly 1 in 5 soldiers who have served in Iraq or Afghanistan have posttraumatic stress disorder or depression — approximately 30,000 men and women. Only about half of that number actually have sought treatment.

Unusual circumstances of the wars in Iraq and Afghanistan add to the normal stresses of war, increasing the potential for traumatic stress–related disorders. For example, absence of a clear distinction between frontline and rear echelon reduces the ability to escape high-stress situations. Other unique issues presented by these “modern wars” include extended and multiple tours of duty and intense involvement of National Guard members and reservists, many of whom are drawn away from established careers and young families.

Approximately 19 percent of returning service members report that they experienced a possible traumatic brain injury while deployed, and 7 percent of service members report both a probable brain injury and current post traumatic stress disorder or major depression. Many service members said they do not seek treatment for psychological illnesses because they fear it will harm their careers. But even among those who do seek help for post traumatic stress disorder or major depression, only about half receive treatment that researchers consider “minimally adequate” for their illnesses.

While representing only 11 percent of the civilian population 18 years and older, veterans represent roughly 26 percent of homeless people in the U.S. — even though veterans are better educated, are more likely to be employed, and have a lower poverty rate than the general population. Forty-five percent of homeless veterans suffer from mental illness, including many who report high rates of post traumatic stress disorder. Approximately 70 percent of homeless veterans suffer from substance abuse problems.

Although these rates of mental illness and substance abuse are similar to those of other homeless men, some research suggests that alcohol dependence and abuse are more common among homeless veterans than among homeless nonveterans. People with substance abuse problems may have trouble maintaining employment and meeting their monthly housing costs.

A suicide prevention hotline started by the VA and the Substance Abuse and Mental Health Services Administration in July 2007 has served 22,000 veterans and prevented 1,221 veterans from taking their lives in the first year of operation.

In 2006, the Army reported the highest suicide rate — 17.3 per 100,000 soldiers — since it began recording such deaths in 1980. A VA study found that 53 percent of veterans returning from Iraq and Afghanistan who committed suicide between 2001 and 2005 were reservists or National Guardsmen, citizen soldiers who may be less able to navigate the bureaucracy to get help.

As mental health communities in the U.S. gear up to effectively meet the needs of returning veterans and their families, they are faced with a multitude of important questions. What do we need to know to effectively serve veterans returning from Operation Iraqi Freedom and Operation Enduring Freedom and their families? What does cultural competency mean with respect to those who have served in the military and their families? What are the unique characteristics of the conflicts in Iraq and Afghanistan that should inform treatment? What lessons can be learned from behavioral healthcare providers who already specialize in treating these veterans and family members? These questions must be addressed in order to give our servicemen and servicewomen the mental health care and service they deserve.

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