Definitions
Like most medical practices, we utilize medical terminology to explain disease processes, diagnosis', procedures, and testing, etc.
In order to better provide you with an understanding, we have added this section on definitions for your use. This will be updated frequently in response to the "Talk to Us" section and the questions we receive there.
Cholesterol
Cholesterol is a fat-like substance found in animal foods, i.e. eggs yolks, meat, poultry, fish, milk, organ meats, and milk products. Our body makes cholesterol, which is why it is important that we reduce the amount that we take in.
Fat
Fat is the most concentrated source of calories in the diet. We eat too much "fat". Fat can be saturated or unsaturated. Saturated fat is used by the liver to make cholesterol. That is why we consider it to be the most dangerous. It raises blood cholesterol levels, in particular the LDL or the "bad" cholesterol levels. Saturated fats include whole dairy products, solid shortenings, butter, margarine, lard, coconut oil, palm oil, and palm kernel oil, etc. Unsaturated fats - polyunsaturated (safflower, sunflower, corn, and soybean oils) and monounsaturated (olive, peanut and canola oils) help lower the blood cholesterol when they are substituted for saturated fat. Remember - all oils are high in calories.
Fiber
There are two types of fiber - soluble and insoluble. Soluble fiber has been linked to lowering of blood cholesterol levels. This type includes oat bran, dried beans, and oatmeal, etc. Insoluble fiber includes wheat bran. It helps with weight control, constipation; etc., but insoluble fiber doesn't lower cholesterol levels.
Sodium
Sodium is essential for nerve function, and to maintain body fluids. It occurs naturally in foods, but most comes from what we add from "the salt shaker". Too much can cause high blood pressure, which in turn puts you at a higher risk for coronary heart disease.