Yogurt And Cholesterol

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read this article about  Yogurt and Cholesterol.

Cholesterol is a fat-like substance, called a lipid, that is produced in your liver. Animals also produce cholesterol, which means animal products such as meat, eggs and dairy contain cholesterol. Too much cholesterol in your blood can lead to health problems, such as clogged arteries and an increased risk of heart attack and stroke. Yogurt contains cholesterol and saturated fat, which can increase your cholesterol level. However, there is also evidence showing that yogurt can help lower cholesterol.
Identification

Yogurt is formed through fermentation of milk by a culture of lactobacteria and sometimes other bacteria such as streptococcus and bifidis. The bacteria digest the lactose in the milk, producing lactic acid. The lactic acid acts as a preservative, inhibiting the growth of pathogenic bacteria and making the yogurt safe to eat.

Significance

Because it’s made from milk, yogurt contains fat and cholesterol. According to the University of California, San Francisco Medical Center, 1 cup of whole yogurt has 29 mg of cholesterol and 7 g of fat, 5 g of which are saturated fat. While the cholesterol content is not that significant — less than 10 percent of the recommended daily allowance, or RDA, of cholesterol — the saturated fat content is. Five grams of saturated fat is about 25 percent of the RDA. According to the American Heart Association, saturated fat — not cholesterol — is the main dietary culprit in high cholesterol.

Alternatives

To make your yogurt intake more heart healthy, opt for low-fat or no-fat yogurt. No-fat yogurt has no fat or saturated fat, and only 10 mg of cholesterol — two-thirds less than whole yogurt — according to the University of California, San Francisco Medical Center. Medical experts often recommend low-fat or nonfat yogurt as a healthy breakfast or snack option. For example, the Cleveland Clinic’s Miller Family Heart & Vascular Institute lists nonfat or 1 percent milk fat yogurt as a heart-healthy breakfast item.

Benefits

There is research that suggests yogurt may have cholesterol-lowering effects. A Canadian study published in the March 2000 issue of the “American Journal of Clinical Nutrition” showed that fermented dairy products such as yogurt may help to lower cholesterol levels.

Expert Insight

The explanations behind yogurt’s ability to lower cholesterol are explored in “10 Reasons Yogurt is a Top Health Food” at Ask Dr. Sears. The article speculates that the live cultures in yogurt may be able to absorb the cholesterol or that the yogurt binds bile acids, which help to moderate cholesterol levels. The article also says the lactobacteria in yogurt helps regulate levels of cholesterol and triglycerides, a type of fat that circulates in your blood.

Source: livestrong.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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