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Jan 12th 2016, 07:02
Howdy Kfbers? Today on know your own health, we are talking about cholesterol, written by:
For the newbies, KFB know your own health is a weekly segment where we talk about issues that affect our bodies. Chicken is unarguably the official protein provider of the Christmas-New Year festivity and it has been that way since chickens walk on two legs.
White meats, with chicken and turkey inclusive are mostly recommended as a healthy source of protein without the fear of cholesterol, which could have a long time effect on the heart. But the question is, is chicken really better than other meat source all because it is white?
According to Mrs Yemisi Solanke-Lawal, nutritionist and CEO, Evergreen Health and Social Care International Limited, Lagos State, chicken in itself has numerous health benefits but to enjoy the best of chicken, it must be de-skinned.
Chicken has some very interesting health benefits; lean organic chicken is a very good source of high density, low fat protein, and a good source of selenium, zinc, niacin, Vitamin E, beta-carotene, and Vitamins B6 and B12.
Experts have explained that the protein in chicken lends itself to muscle growth and development and help support a healthy body weight and aid weight loss.
Chicken, like its brother fowl, turkey, is high in an amino acid called tryptophan, which gives you that comforting feeling after consuming a big bowl of mom's chicken soup. In fact, if you're feeling depressed, eating some poultry will increase the serotonin levels in your brain, enhance your mood, blasting stress, and lulling you to sleep.
Chicken is also found worthy of preventing bone related ailments like osteoporosis and arthritis. Every good source of protein is capable of enriching the work rate of the heart and chicken is not left out.
Enough said about the benefits of chicken, the worrisome aspect is the fact that the part where we find more delicious is the part experts have warned us against and that is the skin.
Mrs Solanke-Lawal hinted that eating the skin of chicken should be discouraged because chicken skin is high in Low-density lipoproteins (LDL) commonly known as 'bad' cholesterol, which has been proven to cause a number of health problems.
The extent of 'bad' in the cholesterol is more than meet the eye. As LDL starts building up, it actually clings to the insides of arteries. This plaque formation makes arteries incredibly narrow and hard, which is a condition called atherosclerosis. Because of the constriction, blood doesn't flow as freely. Blood cells could get stuck or, as the blood passes through, part of the plaque could break off. A clot could occur, stopping or dramatically slowing blood flow. If a blood clot does occur, it could cut off blood circulation to your heart or brain, which causes a heart attack or stroke, respectively.
Furthermore, experts revealed that cholesterol doesn't dissolve in the blood. Instead, it bonds to carriers called lipoproteins, which transport it between cells. Lipoproteins are made up of fat on the inside and protein on the outside.
There are two main types of cholesterol that are carried by different types of lipoproteins. Low-density lipoproteins (LDL) are sometimes called "bad" cholesterol. High levels of LDL cholesterol can build up in your arteries, causing heart disease. High-density lipoproteins (HDL) are referred to as "good" cholesterol. HDL cholesterol carries cholesterol from other parts of your body back to the liver. Your liver then processes the cholesterol out of your body. It is important to have healthy levels of both types of cholesterol.
People with high cholesterol have twice the risk of heart disease as people with healthy levels of cholesterol. Statins, the most common medication that treats high cholesterol, are the most widely-used drugs in all of human history.
Some questions have been raised as to whether chicken should be de-skinned before cooking or after cooking.
Nutritionists have not been able to agree on whether the skin should be cooked along or not.
Some argued that cooking the skin with the body injects good flavour in the chicken and lowers the fat calories.
Mrs Solanke-Lawal however answered that de-skinning the chicken before cooking is more ideal. She added that "although some argue that the skin provides its own flavour, which adds to the taste of the cooked chicken, the fact is that even if that were so, when it comes to healthy eating, we should be more focused on good health than the flavour."
White meats, with chicken and turkey inclusive are mostly recommended as a healthy source of protein without the fear of cholesterol, which could have a long time effect on the heart. But the question is, is chicken really better than other meat source all because it is white?
According to Mrs Yemisi Solanke-Lawal, nutritionist and CEO, Evergreen Health and Social Care International Limited, Lagos State, chicken in itself has numerous health benefits but to enjoy the best of chicken, it must be de-skinned.
Chicken has some very interesting health benefits; lean organic chicken is a very good source of high density, low fat protein, and a good source of selenium, zinc, niacin, Vitamin E, beta-carotene, and Vitamins B6 and B12.
Experts have explained that the protein in chicken lends itself to muscle growth and development and help support a healthy body weight and aid weight loss.
Chicken, like its brother fowl, turkey, is high in an amino acid called tryptophan, which gives you that comforting feeling after consuming a big bowl of mom's chicken soup. In fact, if you're feeling depressed, eating some poultry will increase the serotonin levels in your brain, enhance your mood, blasting stress, and lulling you to sleep.
Chicken is also found worthy of preventing bone related ailments like osteoporosis and arthritis. Every good source of protein is capable of enriching the work rate of the heart and chicken is not left out.
Enough said about the benefits of chicken, the worrisome aspect is the fact that the part where we find more delicious is the part experts have warned us against and that is the skin.
Mrs Solanke-Lawal hinted that eating the skin of chicken should be discouraged because chicken skin is high in Low-density lipoproteins (LDL) commonly known as 'bad' cholesterol, which has been proven to cause a number of health problems.
The extent of 'bad' in the cholesterol is more than meet the eye. As LDL starts building up, it actually clings to the insides of arteries. This plaque formation makes arteries incredibly narrow and hard, which is a condition called atherosclerosis. Because of the constriction, blood doesn't flow as freely. Blood cells could get stuck or, as the blood passes through, part of the plaque could break off. A clot could occur, stopping or dramatically slowing blood flow. If a blood clot does occur, it could cut off blood circulation to your heart or brain, which causes a heart attack or stroke, respectively.
Furthermore, experts revealed that cholesterol doesn't dissolve in the blood. Instead, it bonds to carriers called lipoproteins, which transport it between cells. Lipoproteins are made up of fat on the inside and protein on the outside.
There are two main types of cholesterol that are carried by different types of lipoproteins. Low-density lipoproteins (LDL) are sometimes called "bad" cholesterol. High levels of LDL cholesterol can build up in your arteries, causing heart disease. High-density lipoproteins (HDL) are referred to as "good" cholesterol. HDL cholesterol carries cholesterol from other parts of your body back to the liver. Your liver then processes the cholesterol out of your body. It is important to have healthy levels of both types of cholesterol.
People with high cholesterol have twice the risk of heart disease as people with healthy levels of cholesterol. Statins, the most common medication that treats high cholesterol, are the most widely-used drugs in all of human history.
Some questions have been raised as to whether chicken should be de-skinned before cooking or after cooking.
Nutritionists have not been able to agree on whether the skin should be cooked along or not.
Some argued that cooking the skin with the body injects good flavour in the chicken and lowers the fat calories.
Mrs Solanke-Lawal however answered that de-skinning the chicken before cooking is more ideal. She added that "although some argue that the skin provides its own flavour, which adds to the taste of the cooked chicken, the fact is that even if that were so, when it comes to healthy eating, we should be more focused on good health than the flavour."
Chicken is unarguably the official protein provider of the Christmas-New Year festivity and it has been that way since chickens walk on two legs.
White meats, with chicken and turkey inclusive are mostly recommended as a healthy source of protein without the fear of cholesterol, which could have a long time effect on the heart. But the question is, is chicken really better than other meat source all because it is white?
According to Mrs Yemisi Solanke-Lawal, nutritionist and CEO, Evergreen Health and Social Care International Limited, Lagos State, chicken in itself has numerous health benefits but to enjoy the best of chicken, it must be de-skinned.
Chicken has some very interesting health benefits; lean organic chicken is a very good source of high density, low fat protein, and a good source of selenium, zinc, niacin, Vitamin E, beta-carotene, and Vitamins B6 and B12.
Experts have explained that the protein in chicken lends itself to muscle growth and development and help support a healthy body weight and aid weight loss.
Chicken, like its brother fowl, turkey, is high in an amino acid called tryptophan, which gives you that comforting feeling after consuming a big bowl of mom's chicken soup. In fact, if you're feeling depressed, eating some poultry will increase the serotonin levels in your brain, enhance your mood, blasting stress, and lulling you to sleep.
Chicken is also found worthy of preventing bone related ailments like osteoporosis and arthritis. Every good source of protein is capable of enriching the work rate of the heart and chicken is not left out.
Enough said about the benefits of chicken, the worrisome aspect is the fact that the part where we find more delicious is the part experts have warned us against and that is the skin.
Mrs Solanke-Lawal hinted that eating the skin of chicken should be discouraged because chicken skin is high in Low-density lipoproteins (LDL) commonly known as 'bad' cholesterol, which has been proven to cause a number of health problems.
The extent of 'bad' in the cholesterol is more than meet the eye. As LDL starts building up, it actually clings to the insides of arteries. This plaque formation makes arteries incredibly narrow and hard, which is a condition called atherosclerosis. Because of the constriction, blood doesn't flow as freely. Blood cells could get stuck or, as the blood passes through, part of the plaque could break off. A clot could occur, stopping or dramatically slowing blood flow. If a blood clot does occur, it could cut off blood circulation to your heart or brain, which causes a heart attack or stroke, respectively.
Furthermore, experts revealed that cholesterol doesn't dissolve in the blood. Instead, it bonds to carriers called lipoproteins, which transport it between cells. Lipoproteins are made up of fat on the inside and protein on the outside.
There are two main types of cholesterol that are carried by different types of lipoproteins. Low-density lipoproteins (LDL) are sometimes called "bad" cholesterol. High levels of LDL cholesterol can build up in your arteries, causing heart disease. High-density lipoproteins (HDL) are referred to as "good" cholesterol. HDL cholesterol carries cholesterol from other parts of your body back to the liver. Your liver then processes the cholesterol out of your body. It is important to have healthy levels of both types of cholesterol.
People with high cholesterol have twice the risk of heart disease as people with healthy levels of cholesterol. Statins, the most common medication that treats high cholesterol, are the most widely-used drugs in all of human history.
Some questions have been raised as to whether chicken should be de-skinned before cooking or after cooking.
Nutritionists have not been able to agree on whether the skin should be cooked along or not.
Some argued that cooking the skin with the body injects good flavour in the chicken and lowers the fat calories.
Mrs Solanke-Lawal however answered that de-skinning the chicken before cooking is more ideal. She added that "although some argue that the skin provides its own flavour, which adds to the taste of the cooked chicken, the fact is that even if that were so, when it comes to healthy eating, we should be more focused on good health than the flavour."
According to Mrs Yemisi Solanke-Lawal, nutritionist and CEO, Evergreen Health and Social Care International Limited, Lagos State, chicken in itself has numerous health benefits but to enjoy the best of chicken, it must be de-skinned.
Chicken has some very interesting health benefits; lean organic chicken is a very good source of high density, low fat protein, and a good source of selenium, zinc, niacin, Vitamin E, beta-carotene, and Vitamins B6 and B12.
Experts have explained that the protein in chicken lends itself to muscle growth and development and help support a healthy body weight and aid weight loss.
Chicken, like its brother fowl, turkey, is high in an amino acid called tryptophan, which gives you that comforting feeling after consuming a big bowl of mom's chicken soup. In fact, if you're feeling depressed, eating some poultry will increase the serotonin levels in your brain, enhance your mood, blasting stress, and lulling you to sleep.
Chicken is also found worthy of preventing bone related ailments like osteoporosis and arthritis. Every good source of protein is capable of enriching the work rate of the heart and chicken is not left out.
Enough said about the benefits of chicken, the worrisome aspect is the fact that the part where we find more delicious is the part experts have warned us against and that is the skin.
Mrs Solanke-Lawal hinted that eating the skin of chicken should be discouraged because chicken skin is high in Low-density lipoproteins (LDL) commonly known as 'bad' cholesterol, which has been proven to cause a number of health problems.
The extent of 'bad' in the cholesterol is more than meet the eye. As LDL starts building up, it actually clings to the insides of arteries. This plaque formation makes arteries incredibly narrow and hard, which is a condition called atherosclerosis. Because of the constriction, blood doesn't flow as freely. Blood cells could get stuck or, as the blood passes through, part of the plaque could break off. A clot could occur, stopping or dramatically slowing blood flow. If a blood clot does occur, it could cut off blood circulation to your heart or brain, which causes a heart attack or stroke, respectively.
Furthermore, experts revealed that cholesterol doesn't dissolve in the blood. Instead, it bonds to carriers called lipoproteins, which transport it between cells. Lipoproteins are made up of fat on the inside and protein on the outside.
There are two main types of cholesterol that are carried by different types of lipoproteins. Low-density lipoproteins (LDL) are sometimes called "bad" cholesterol. High levels of LDL cholesterol can build up in your arteries, causing heart disease. High-density lipoproteins (HDL) are referred to as "good" cholesterol. HDL cholesterol carries cholesterol from other parts of your body back to the liver. Your liver then processes the cholesterol out of your body. It is important to have healthy levels of both types of cholesterol.
People with high cholesterol have twice the risk of heart disease as people with healthy levels of cholesterol. Statins, the most common medication that treats high cholesterol, are the most widely-used drugs in all of human history.
Some questions have been raised as to whether chicken should be de-skinned before cooking or after cooking.
Nutritionists have not been able to agree on whether the skin should be cooked along or not.
Some argued that cooking the skin with the body injects good flavour in the chicken and lowers the fat calories.
Mrs Solanke-Lawal however answered that de-skinning the chicken before cooking is more ideal. She added that "although some argue that the skin provides its own flavour, which adds to the taste of the cooked chicken, the fact is that even if that were so, when it comes to healthy eating, we should be more focused on good health than the flavour."
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Source : http://www.coolnsmart.com/wise_quotes/
Source : http://www.coolnsmart.com/wise_quotes/
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