Tag: Silvia Bürkle

Healthy Nutrition against Migraine Pain

For people affected, migraine is a nightmare. 10 to 15% of all adults are afflicted by a migraine attack at least once a year. In women, the phenomenon appears more often than in men. There are two main forms: Headache attacks without any sign and – in up to a third of those affected – those with an aura as a harbinger. In this case, symptoms such as impaired vision and speech or tingling or dizziness signal the approaching migraine about 30-60 minutes beforehand. More than 90% of these people are unable to work or go about their daily lives during a migraine onset that can last between four hours up to three days.

What are the symptoms of migraine?

Migraine is a neurological disease that is one of the most common causes of chronic pain, absenteeism from work and a reduced quality of life. In migraine, our brain reacts particularly sensitive. It is not uncommon for the throbbing and pounding headaches to escalate to extremes, tearing at our state of health. Additional accompanying symptoms of a migraine can be feeling of sickness, nausea or vomiting. Many sufferers also complain of great sensitivity to noise and light and therefore prefer darkened rooms during a migraine attack.

What triggers a migraine?

The causes that trigger migraine have not yet been clarified in detail. However, it is certain that there is a genetic predisposition to migraine. Furthermore, stress, hormonal fluctuations and diet are mentioned as triggers. An attack can also be triggered by a change in the sleep rhythm, i.e. too much or too little sleep.

A causal treatment and thus a cure for migraine is not yet possible today because of the many triggers. In addition, the exact mechanisms of its development have not yet been sufficiently clarified. However, changes in lifestyle and dietary behavior can keep migraine attacks at bay, so that they are less severe and do not occur as frequently.

Those affected should therefore pay attention to a regular daily routine. This applies to both eating and sleeping. Relaxation techniques such as Jacobsen’s Progressive Muscle Relaxation and sporting activities have also proved effective in coping with stress in everyday life.

Healthy Nutrition
against
Migraine Pain

What to eat with migraine?

Many sufferers are sensitive to foods that contain high levels of tyramine and histamine. Histamine is formed by fermentation processes from the amino acid histidine and tyramine from the amino acid tyrosine. Especially chocolate, well-ripened cheese, salami but also sauerkraut, canned fish and citrus fruits contain either tyramine or histamine. In addition, caffeine, certain proteins in dairy products, preservatives in convenience foods, or the flavor enhancer glutamate can also be linked to migraine attacks. The biogenic amines (tyramine, histamine and glutamine) are apparently trigger factors that promote the development of migraine. In combination with alcoholic beverages such as red wine, sparkling wine or beer, the effect of these biogenic amines is additionally intensified.

In order to prevent migraine attacks by nutrition, it is also primarily a matter of compensating for a lack of energy in the brain. A balanced diet with healthy fats, complex carbohydrates and sufficient proteins is therefore recommended. It is also important to eat regularly and not to skip a meal.

More sea fish and green vegetables

Studies have shown that a good supply of magnesium and omega-3 fatty acids is particularly beneficial, as these substances can have a positive effect on migraine. While magnesium is involved in all energy-generating enzyme reactions in the body and also plays an important role in the transmission of stimuli between muscles and nerves, omega-3 fatty acids inhibit inflammatory reactions, among other things.

In a study involving a total of 182 adults who suffered from frequent migraine attacks, the effectiveness of omega-3 fatty acids in connection with migraine was confirmed. The subjects were divided into three groups and received nutrition plans over a period of 16 weeks, which differed in the fact that one group of subjects received a high proportion of fatty fish and a low proportion of linoleic acid (omega-6 fatty acid). The second group, on the other hand, received meals that contained a high proportion of fatty fish and also a high proportion of linoleic acid. The third group received meals containing a high proportion of linoleic acid and a low proportion of omega-3 fatty acids.

At the beginning of the study, the participating subjects had an average of more than 16 headache days per month and more than five hours of migraine pain per headache day. In addition, they had initial values that showed severe impairment in quality of life despite taking multiple headache medications.

Evaluation of the study showed that the group of subjects with a high proportion of fatty fish and low linoleic acid content tended to reduce total headache days per month by 30 to 40 percent compared to the control groups.

Suitable foods rich in omega-3 fatty acids include fish as well as linseed, walnut and rapeseed oils. Abundant magnesium is found in nuts, legumes, green vegetables or cereal germs.

Metabolic Balance and Migraine

The dietary change according to Metabolic Balance in connection with migraine has often proved positive for sufferers in the past. This is because the nutritional concept brings about a metabolic change through the individual combination of foods and, through its rules, brings clear order back into the eating behavior of those affected, which, according to the results of a study, can have an extremely positive effect on their general well-being.

The advantages of the Metabolic Balance nutritional concept for migraine patients are obvious: A nutrition according to Metabolic Balance produces fewer stress hormones, the participants become more balanced and relaxed, which leads to a significant reduction in pain attacks.

In addition, the overall hormonal balance is improved, from which women with a menstrual migraine benefit in particular.

Histamine intolerance, a known trigger for migraine, can also be improved by a nutrition according to Metabolic Balance. The special selection of foods can correct any possible bacterial dyscolonization of the intestine by strengthening bacterial strains, such as Bifidobacterium infantis or Bifidobacterium longum, which are said to have a histamine-lowering effect. 

In addition, the nutritional concept brings a clear regularity and order back into eating behavior and life by recommending three meals a day with at least a five-hour break in between. Thanks to the new, clear rhythm in their lives, the participants unanimously feel more balanced and resilient.

Sources:

Christopher E Ramsden, Daisy Zamora, Keturah R Faurot, Beth MacIntosh, Mark Horowitz et al.: Dietary alteration of n-3 and n-6 fatty acids for headache reduction in adults with migraine: randomized controlled trial, in BMJ (veröffentlicht 01.07.2021), BMJ

NIH/National Institute on Aging: Consuming a diet with more fish fats, less vegetable oils can reduce migraine headaches (veröffentlicht 30.06.2021), NIH/National Institute on Aging

All Calories Are Not Created Equal

Many people follow the guideline if you “want to lose weight, [you] must ingest fewer calories”. In doing so, they trust the calorie specifications on the food label.

At first glance, this seems logical. The body needs a certain amount of energy to maintain, for example, heartbeat, respiration, digestion, and so on. If there is too little fuel to accomplish the tasks, the body falls back on its fat reserves.

A lower calorie intake should therefore melt away the pounds on your hips – but unfortunately it’s not quite that simple.

What is a calorie?

The calorie is a physical unit for energy, work and heat. More than 150 years ago, researchers determined the amount of energy contained in bread, meat, fish or fruit. To do so, they burnt a certain amount of the corresponding food in a steel cylinder (calorimeter bomb) surrounded by water. This combustion process generated heat which heated the surrounding water. This data was meticulously recorded and used to derive how high the energy or caloric value of the various foods was and this was defined as a calorie or kilocalorie.

“A calorie is consequently the amount of energy required to heat one gram of water by 1 °C” – or 1 kilocalorie (kcal) is exactly the amount of heat/energy density required to heat 1 kg of water by 1 °C (from 22 °C to 23 °C). If a slice of pizza has 245 kcal, this means that the energy stored in it is sufficient to heat 245 l of water by one degree Celsius.

Therefore, one might think that it doesn’t matter for body weight whether one consumes a whole apple or drinks the same amount as apple juice instead. However, while the daily consumption of apples is healthy and provides the body with plenty of vital and dietary fiber, the corresponding amount of apple juice contributes in the long run to the metabolism becoming unbalanced, since in particular the abundant sugar enters the blood quickly and unregulated, thus negatively affecting the insulin level.

Scientists are largely in agreement that it does make a difference where the calories come from, in what form, and probably even at what time of day they are ingested. This is because the type and processing of food determine how our digestive tract and the billions of microorganisms that make their home in it utilize the food.

Preparation and consistency influence calories

Scientists have discovered that food does not release its calories to us one to one. For example, the body has to expend a lot of energy to break down and digest raw vegetables or high-fiber foods. If, on the other hand, the vegetables or whole grain products are cooked, the fiber and complex carbohydrates contained are broken down in such a way that the digestive system does not have to expend as much energy. This implies cooked foods provide more calories than raw foods. The longer a food is cooked or processed, the more the structure of the food changes.

Cell walls break down, nutrients are broken down and are more quickly and easily available to the body.

Janet Novotny, a nutritionist at the U.S. Department of Agriculture, and her colleagues have also demonstrated this very impressively using almonds as an example. The usable calorie content of almonds eaten raw was 20 percent lower than that of the same amount of almond paste. When almond paste was consumed, the full calorie count came into play.

Just to save calories, however, you still shouldn’t switch to a raw food-only diet because it can lead to an undersupply of nutrients and digestive problems. A healthy mix of raw foods and gently prepared foods provides optimal nutrition for the body while still being low in calories.

How much the body absorbs from a food also depends on its consistency. A wholegrain bread with butter and a “Milchschnitte” (a cake based treat with a ‘milky’ filling) are both rated at around 300 kilocalories per 100 grams. The fact that more calories are nevertheless absorbed from the soft children’s snack and that its “caloric value” is ultimately higher can be explained by the fact that the body has to expend more energy when digesting the wholegrain bread with complex carbohydrates.

Japanese researchers have demonstrated this effect in an experiment with rats: for 22 weeks, they fed one group of the animals the usual grain diet. A second group of rats was fed food with the same number of calories but processed food that required significantly less chewing. The result was that the rats with the “soft food” were obese after the experimental period, while the others were not.

Calories – hunger and satiety

It’s one thing to meet your energy needs. But it’s quite another thing to feel full and satiated in the process. Calories are not nutrients. We can mathematically ingest the appropriate amount of energy, but still remain hungry because our food contains few nutrients.

Even carbohydrates and proteins, which both provide 4 kcal per gram, do not have an identical physiological effect on the body.

Short-chain carbohydrates such as glucose enter the blood quickly, causing blood sugar and insulin levels to skyrocket. The hormone insulin encourages the body’s cells to rapidly absorb sugar from the blood. Once this happens, insulin levels promptly drop – which in turn triggers hunger. While 100 kilocalories from a low-sugar apple are filling, the juice drinker quickly feels hungry again and the desire to eat something, despite the same amount of energy ingested, due to the higher sugar intake.

Protein, on the other hand, leads to long-lasting satiety. In the stomach, proteins are broken down into amino acids, which enter the small intestine and stimulate the hormone production of cholecystokinin, peptide YY and glucagon-like peptide1. These pass into the blood and transmit the signal of satiety to the brain. At the same time, insulin levels remain stable after the consumption of protein-rich meals and cravings are prevented. It is also interesting to note – as studies have confirmed – that almost one third of the calories consumed in the form of protein are burnt off again directly when the proteins are digested.

Metabolic Balance does not count calories!

Instead of paying attention to the number of calories, it makes more sense to look at the quality of the food. Metabolic Balance therefore recommends unprocessed foods that are as close as possible to there natural state. High-quality cold-pressed oils should not be avoided under any circumstances, despite their high energy content. After all, fat is not only an energy carrier, but also indispensable for many metabolic processes in the body. Fish, meat, vegetables, fruit, legumes, mushrooms, nuts or dairy products with a natural fat content provide not only energy but also plenty of fiber, complex carbohydrates and protein, which are jointly responsible for maintaining the body’s functions and have a high satiety value. Thus, they help maintain weight or facilitate weight loss without having to count calories.

Meals composed of fat, protein and fiber-rich vegetables – as recommended by the Metabolic Balance nutrition plans – have a positive effect on blood sugar levels.

At the same time, a nutrition according to Metabolic Balance ensures a balanced vitamin and mineral account so that all nutrients can be optimally metabolized. Now at the latest, “all calories are not created equal” – after all, it makes a clear difference to the body whether 300 kcal are consumed in the form of fruit, vegetables and nuts or 300 kcal from foods that are less rich in vital substances, such as potato chips and sweets, which provide hardly any vital substances and make it more difficult for the body to function.

Sources:

  1. Oka, K., Sakuarae, A., Fujise, T., Yoshimatsu, H.,Sakata T, et al. (2003). Food texture differences affect energy metabolism in rats. J Dent Res, 82: 491–494. doi: 10.1177/154405910308200617.
  2. Trivedi, Bijal (2009). The Calorie Delusion: Why food labels are wrong (darin u. a. Interview Geoffrey Livesey), New Scientist. (15 July 2009)
  3. Flores-Mateo, G., Rojas-Rueda, D., Basora, J., Ros, E. & Salas-Salvadó, J. (2013). Nut intake and adiposity: meta-analysis of clinical trials. Am J Clin Nutr, June 2013, 97: 1346-1355. First published online April 17, 2013. doi:10.3945/ajcn.111.031484.

Sugar vs. Low-calorie Alternatives

A calorie-conscious diet is important to many people today. Especially sugar is a red rag for many and so you can find more and more sugar substitutes and sweeteners such as aspartame, saccharin, succralose, mannitol, sorbitol and many more in various foods.

These artificial sugar alternatives are not only used in confectionery. They are also contained in many processed products, beverages and so-called ‘light’ products. Sweeteners usually have a very low or even no calorie content, whereas sugar substitutes, with about 40% of the calorie count, are only reduced in calories compared to household sugar.

Consumers are often easily misled on this topic. Reduced-calorie products are usually understood as “healthy” and are therefore preferentially purchased and consumed. However, the consequences of excessive consumption of the sweeteners or sugar substitutes contained in them can be devastating for the body.

1. Food Cravings

Research has shown that sweeteners like saccharin lead to constant feelings of hunger. This is because when saccharin is ingested, the body believes it needs to metabolize sugar. But since there is no real sugar to metabolize for energy, the organism reacts with feelings of hunger.

In stock-breeding, saccharin is used as an appetite-stimulating fattening agent. In the human organism, its intake has a similar effect.[1]

The consequence of sweetener consumption can lead to eating more and the body is supplied with more energy than it needs. Thus, by consuming light products, more calories are often absorbed than would be the case if the same product containing conventional sugar were consumed.

2. Disturbance of the Intestinal Flora

Products sweetened with sweeteners often contain the statement that “excessive consumption may have a laxative effect”. One of the reasons for this is that the artificial substances can disturb the intestinal flora. Studies published by the German Medical Journal confirm that sweeteners negatively change the intestinal flora.[2] The intake of sweeteners causes bacteria to multiply, which can metabolize more dietary fiber. This produces short-chain fatty acids, which enter the bloodstream via the intestinal cells and – when there is no energy demand – are stored in fat cells.

Artificially produced sweeteners cannot be metabolized by the human organism. Their consumption contributes to the fact that the composition of the intestinal flora is changed. In the long run, this unbalances the metabolism. Weight gain, high blood pressure and other ailments can be promoted.

Metabolic Balance deliberately avoids the use of sugar and any kind of sugar substitutes. The body can cover its sugar requirements with fruit and vegetables. Sugar substitutes and sweeteners, which are produced with high technological input or exclusively artificially in the laboratory, have no place in a healthy and balanced diet, which consists mainly of unprocessed and natural foods.

The clear recommendation is to stay clear of light products and all foods enriched with sugar substitutes.

It is best to reduce sugar altogether. However, if you don’t want to give up cakes or desserts completely, you should definitely prepare them from scratch. By doing so the sugar content can be significantly reduced or the natural sweetness of fruits (e. g. dates) can be used.

[1] Bürkle, Silvia et al. (2015): „Ernährung macht’s möglich – Stress ade“, p. 59

[2] Süßstoffe: Studie belegt Störung von Darmflora und Glukosestoffwechsel https://www.aerzteblatt.de/nachrichten/60139/Suessstoffe-Studie-belegt-Stoerung-von-Darmflora-und-Glukosestoffwechsel

Protein – not only for Building Muscle

http://www.metabolic-balance.com

Protein is “THE” building block in the body. It consists of up to 50,000 protein compounds with vital functions. From muscles, skin, connective tissue, blood vessels, internal organs to hormones and enzymes – proteins are needed everywhere. Vital protein compounds are also needed for many biologically active substances, which provide, e.g., for the transport of iron or oxygen in the blood, for the immune system or bone metabolism. Protein makes up the largest proportion of human body mass in adults, at about 10 kg (about 22 lbs). The dry weight of many body cells consists of more than 50% protein.

Although protein is one of the energy-providing macronutrients along with fats and carbohydrates, it occupies a special position because it is never primarily stored in the body as energy. Unlike fats, which are stored in adipose tissue, and carbohydrates, which are stored as glycogen in the liver and muscle, proteins always have a specific function.

That is why protein is also an indispensable part of our nutrition. Whether vegetable or animal protein – in the stomach and intestines, the digestive juices break down the food protein into its smallest components, the amino acids.

To keep all vital processes running, amino acids must be available in sufficient quantities at all times. This is because thousands of repair processes take place in every cell every day, during which complex proteins are broken down into their individual components and are renewed.

Recommended daily protein requirement

If protein is lacking, it quickly becomes noticeable. Nails, hair and skin suffer, they become brittle, dull and wrinkled. Physical strength is also diminishing. We get tired quickly and are often exhausted for no reason.

How much protein is healthy for the individual cannot be answered in general terms. The German Nutrition Society (DGE) as well as the WHO recommend eating at least 0.8 g of protein per kg of body weight daily (0.36 grams per lbs).

A “high-protein” nutrition is considered to be, when 30 percent of food energy is absorbed in the form of protein. According to scientific studies, a nutrition rich in proteins can prevent some diseases of civilization. For example, studies have concluded that high-protein food can improve the metabolic condition of type 2 diabetes mellitus, lower liver fat, reduce inflammatory processes and improve the overall lipid profile in the blood.

Although we actually consume plenty of protein-rich foods, the positive effect is lost. Scientific research brings it to light: it is primarily due to the combination of “a lot of protein paired with unhealthy nutrients.”. Our nutrition usually looks like this: lots of meat and sausages with plenty of additives. We neglect vegetables and fruits and absorb too little fiber and polyunsaturated fatty acids. This increases the risk of lipometabolic disorders, diabetes or cardiovascular diseases, despite a high-protein nutrition.

Protein quality – Biological Value

In addition to the appropriate protein intake, the quality of the protein is particularly important. The quality of the protein is defined by the eight essential amino acids. The dietary proteins have a different composition and the quality of the dietary proteins is calculated on the basis of the limiting essential amino acid in each case. In this case, it is not the highest possible protein content of the food that is decisive for the quality of the protein, but how much of this protein content can be converted into the body’s own protein.

In general, plant proteins have a lower value than animal proteins, which are more similar in composition to the human amino acid profile.

Higher biological values can be achieved by clever combinations of foods. If a food contains smaller amounts of certain amino acids, it can be supplemented with another food that has an excess of these amino acids. In general, it is recommended to combine animal with plant protein sources in order to achieve a higher biological value. However, it must always be taken into account that the individual protein components must be consumed in a certain proportion in order to utilize the optimum effect. For example, 35% potatoes combined with 65% cottage cheese results in a biological value of approx. 136, or 22% potatoes and 78% beef have a biological value of 114.

A supply of dietary proteins with a high biological value also has a positive overall effect on the acid-base balance, because most of the amino acids supplied can be utilized by the body. When eating foods with a low biological value, on the other hand, an excess of amino acids accumulates that are not needed by the body in the first place and have to be buffered or neutralized and excreted accordingly, which overtaxes the body and metabolism in the long run. An accumulation of acids blocks the metabolism. This has an effect on the well-being. Fatigue and lack of concentration can be acompanying symptoms. Inflammation, muscle and joint complaints often occur, and weight loss is also delayed.

Protein powder – Sense or nonsense?

Protein powders or protein shakes are no longer only popular among bodybuilders – recreational athletes are also increasingly using the diverse range of protein powders and ready-to-drinks (RTD) to build up muscles or lose weight. Nevertheless, there are always critics who refer to these additional protein portions as superfluous or even unhealthy.

Protein powders are available in concentrates, isolates or hydrolyzates. The first two forms differ only in their protein content (concentrate 80%, isolate 90%). In the hydrolyzate, the proteins have already been broken down into smaller amino acid chains and thus enter the blood more quickly. However, this leads to the fact that the amino acid concentration in the blood increases faster, with the consequence that the amino acids are increasingly used for energy production instead of protein synthesis, which are actually important for muscle building.

Protein shakes are also often used for weight reduction. Over a short period of time, this can be a useful meal replacement, especially if the shake replaces the evening meal. This additionally boosts the metabolism and at the same time achieves a long-lasting feeling of satiety. However, when choosing protein powders, the composition should be closely scrutinized. Often, the various protein shakes contain, in addition to high-quality protein, a variety of additives and also sugar, which block the metabolism and have a negative impact on weight loss.

Metabolic Balance and the macronutrient Protein

At Metabolic Balance, the macronutrient protein is also an important component in our nutrition plans. The targeted selection of high-quality animal and plant protein-rich foods, which are combined with vegetables and fruits, creates the basis for a balanced metabolism. The body is supplied with all the valuable protein building blocks and at the same time, excess acids produced during metabolism can be neutralized more easily by the vitamins and minerals from vegetables and fruit.

For a healthy nutrition, it also makes sense to consume different protein sources (e.g. fish, meat, eggs, cheese, sprouts, legumes, mushrooms, seeds or nuts) in a certain proportion throughout the day. In addition, it has proven to be particularly advantageous that only one type of protein per meal contributes to a rapid balancing of the acid-base balance, as hyperacidity can be largely avoided and at the same time the de-acidification of the body is supported.

In addition to the quality of the protein and the frequency of its consumption, the arrangement of the meals with protein is also an important pillar for Metabolic Balance. That means if you want to gently balance your metabolism and relieve the digestive organs, you always start your meal with one or two bites of the protein component. This way, the pancreas first produces the hormone glucagon, which is necessary for protein digestion, and the production of insulin is reduced. This, in combination with complex carbohydrates (vegetables, whole grains), forms a long-lasting fullness and the absence of cravings.

Sources:

  1. http://www.deutsche-apotheker-zeitung.de/news/artikel/
  2. Bill Campbell, Richard B Kreider et.al: International Society of sports Nutrition position stand: protein and exercise; Journal of the International Society of Sports Nutrition (2007)
  3. Mag.rer.nat. Eddie Semler: Eiweiß unter Verdacht; UGB-Forum 3/2003, S.122-124
  4. Jiaqi Huang, Linda M Liao et.al.: Association Between Plant and Animal Protein Intake and Overall and Cause – Specific Mortality; JAMA Intern Med. 2020 Sep 1; 180(9) DOI: 10.1001/jamainternmed.2020.2790

The Skin – Gut – Connection

www.metabolic-balance.com

No other organ receives as much attention as the skin. The market of cosmetics and dietary supplements for beautiful skin is booming. Germans spend several billion euros a year to improve the appearance of their skin and keep it elastic and smooth. To maintain immaculate skin, radiant complexion and youthful appearance, we are susceptible to all sorts of creams, lotions and face masks that reduce our wrinkles, even out imperfections and retouch impurities. The first impression is crucial and, therefore, our skin is so to speak our business card.

At the same time, a lot is demanded of the skin. It is our largest body organ, which has the closest contact with the outside world and performs a variety of vital functions. It protects the body from too much sun, cold and radiation, as well as from drying out and overheating. It is both a respiratory and excretory organ, and it detects and destroys harmful microorganisms that try to enter the body.

The skin – the defense bastion

To cope with all these tasks, a strong defense system is needed. Therefore, the skin is composed of three interconnected layers: the outer layer or epidermis, which shields from the environment, the dermis, which supplies the skin with nutrients through blood and lymph vessels, and the subdermis, a loose layer of connective tissue that acts as heat and energy storage. In addition, the skin is surrounded by a protective acid mantle. The protective acid mantle is formed by the body’s own acidic substances such as sweat, sebum and horny cells. An intact protective acid mantle can ward off microorganisms as well as negative environmental influences from the skin. It remains protected from infections, allergies, irritation and dehydration. Therefore, the slightly acidic pH value of approx. 5.5 to 5.7 must be kept constant on the skin. With various skin care products people want to support the skin and contribute to a fresh, radiant complexion. But unfortunately, many skin care products contain chemical substances such as preservatives and fragrances or even softeners that irritate the skin and harm rather than support the natural protective acid mantle.

True beauty comes from within

Our lifestyle – little sleep, stress and unhealthy food – leaves traces on the skin. The importance of nutrition for skin health and aging has long been underestimated. Furthermore, the crucial impact of the intestine on skin health was also underestimated.

The skin and intestine, although quite different organs at first glance, are nevertheless very closely connected. The skin maintains very close contact with all the mucous membranes of the body, including the digestive tract, through the blood and lymphatic systems. Therefore, often the problems of the intestine are reflected in the skin and make the skin look sallow and pale or even manifest themselves in various inflammations. If you want to successfully keep your skin healthy, you should pay as much attention to your intestine as to your skin.

Creams and lotions can do little for the care of the gut – therefore, a healthy, varied nutrition is the optimal care. There are a variety of different bacteria in the healthy gut. Good and beneficial as well as pathogenic bacterial strains live in a finely tuned relationship to each other. To keep it that way, a nutrition healthy for the gut is needed, i.e. a nutrition rich in fiber that also provides plenty of secondary plan substances and anti-inflammatory omega-3 fatty acids. Current studies clearly reveal that dietary fiber in particular, which is abundant in whole grain, vegetables or legumes, is the ideal “food” for intestinal bacteria due to its resistant starch. Intestinal bacteria love dietary fiber and, when metabolizing it, produce valuable short-chain fatty acids – butyric acid and propionic acid – which serve as an energy source for intestinal cells and exert anti-inflammatory effects from which the skin can also benefit. In addition to short-chain fatty acids, intestinal bacteria also produce vitamins, enzymes and messenger substances that can counteract aging processes. But also secondary plant substances, such as polyphenols, can only be utilized by our body with the help of the gut bacteria. This is especially important for the skin, as polyphenols have strong antioxidant effects and can scavenge and render harmless free radicals that are produced in the body and also contribute to skin aging.

The broadest possible bacterial colonization in the gut is therefore more than desirable. This ensures that the gut is well supplied and the intestinal cells are optimally nourished, and thus the gut can fulfill its task of absorbing valuable nutrients, such as protein, zinc, silicic acid and B vitamins, which are essential for healthy, radiant skin.

Skin and intestinal care from the inside

Secondary plant substances, which are abundant in fresh fruits, vegetables, herbs and legumes, ensure that health-promoting gut bacteria prosper, multiply and keep the intestinal mucosa healthy, thus enabling smooth nutrient absorption. The secondary plant substances in particular must be processed by the gut bacteria so that they can enter the bloodstream via the intestinal cells. According to studies, once they reach the bloodstream, they protect the skin from oxidative stress, i.e. from free radicals formed by environmental pollution, nicotine, metabolic processes or by too intense UV rays.

Therefore, eating vegetables and legumes regularly, like the Metabolic Balance Nutrition Plan advocates, are optimal to build a certain inner protection and also to stimulate vitamin D formation at the same time.

In addition, beautiful skin and a healthy gut also need high-quality protein, B vitamins, vitamin C, vitamin A and zinc to build mucous membranes, connective tissue and collagen, as well as to regenerate them. These individual building blocks are found in a wide variety of natural foods. However, in the past the real beauty booster have proven to be legumes. Often spurned and labeled as poor people’s food, they provide almost all nutrients from which the skin and gut can benefit.

Conclusion:

Anyone who wants to do something for their skin and also for their gut, whether due to illness or purely for cosmetic reasons, should be prepared that a change through nutrition does not happen overnight. This is an ongoing project that will only be rewarded with a little patience.

A balanced nutrition, as practiced in the Metabolic Balance nutrition program, which is rich in selected skin boosters, such as sufficient vegetables, legumes, fruit, as well as sufficient liquid in the form of water, forms the basis for optimal care of the skin and gut. Furthermore, under no circumstances should you skimp on fat and pay no attention to the rumor that a nutrition too rich in fat leads to blemished skin. Foods rich in polyunsaturated fatty acids, such as high-quality vegetable oils, nuts and seeds, or fatty fish, provide flexible and pliable cell walls that can more easily absorb nutrients and also release metabolic waste products. In addition, the omega-3 fatty acids have an anti-inflammatory effect, which benefits both the gut and the skin. With a nutrition according to Metabolic Balance you can once again kill several birds with one stone and that full of pleasure!

Sources:

1. Cosgrove, M.C. et al.: „Dietary intakes and skin-aging appearance among middle-aged American women“. American Journal of Clinical Nutrition, Vol 86, Nr. 4, 1225-1231, October 2007

2. Miyake,Y. et al.: Consumption of vegetables, fruit, and antioxidants during pregnancy and wheeze and eczema in infants”.

3. Wolters, M.: Diet and Psoriasis: Experimental data and clinical relevance. Br J Dermatol 153: 706-14, 2005

4. Papanga, G., Miller, N., Rice-Evans, C.A.: The polyphenolic content of fruit and vegetable and their antioxidant activity. What does a serving constitute? Free Radic. Res, 30, S.152-163, 1999

Hypertension under Control

According to studies, 55% of all 35-64-year-old Germans suffer from arterial hypertension (high blood pressure). From the age of 65, the figure is as high as 60-80%. The number of unreported cases is estimated to be much higher, as about 50% of those affected have no knowledge of their disease.

High blood pressure does not initially cause pain or other symptoms and thus remains undetected for a long time. This is problematic because undetected high blood pressure can cause damage to organs such as the kidneys, eyes or heart over a period of years.

How blood pressure develops

In order for blood to flow through the blood vessels to all organs and tissues, force and pressure are required. The pumping of the heart and the elasticity of the vessel walls ensure that this pressure is created. With each beat, the heart powerfully pumps blood into the blood vessels. The blood transported in this way exerts pressure on the vessel walls, which resist this pressure. Together, these two factors account for the level of blood pressure.

When do we talk about hight blood pressure?

Blood pressure is considered to be increased if the first, systolic value exceeds 140 mmHg (millimeters of mercury) or the second diastolic value exceeds 90 mmHg – or both values are higher. Based on these reference values, specialists classify high blood pressure into different degrees of severity:

  • mild hypertension: 140-159 / 90-99 mmHg
  • moderately increased: 160-179 / 100-109 mmHg
  • severe: more than 180 / more than 110 mmHg

Risk of high blood pressure

In medicine, a distinction is made between two forms of hypertension – essential or primary hypertension and secondary hypertension.

Primary hypertension is present in 90% of hypertensive patients. Several factors can affect the regulation of blood pressure. In addition to age and hereditary predisposition, the main factors that increase blood pressure are obesity, a nutrition with too much salt, alcohol consumption, smoking, lack of exercise, stress or even medication.

In secondary hypertension, an underlying disease such as a circulatory disorder of the kidneys, narrowing of the renal artery, hormonal disorders or the so-called sleep apnea syndrome is the cause of the elevated blood pressure.

Permanently elevated blood pressure can damage blood vessels and cause hardening of the vessel walls. If, in addition, the cholesterol in the blood is elevated, this can lead to deposits and a narrowing of the vessels, which causes the blood pressure to rise further. High blood pressure always damages the kidneys. Due to the high pressure, the tiny filtering devices in the kidney die off. As a result, the kidneys are severely impaired in their filtering functions and the metabolic end products are not excreted by the organism at all or only insufficiently.

Hypertension and overweight

A major cause of high blood pressure is obesity. From an excess weight of about 10 kg, the blood pressure increases by about 2.3 mmHg diastolic and leads to a strain on the heart and the circulation, since a larger body mass must be supplied with blood. In addition, the abdominal fatty tissue produces increased angiotensinogen in the body. Angiotensinogen is a tissue hormone that docks to the receptors of the vascular muscles, stimulating the contraction of the vascular muscles, thus contributing to a narrowing of the blood vessels and increasing blood pressure.

In addition, overweight people often also produce too much insulin. Insulin not only regulates blood sugar levels alone, but also influences a special protein, ANP (atrial natriuretic peptide), which helps regulate blood pressure in the body by stimulating increased excretion of fluid via the kidneys when there is high pressure in the vessels. Scientists have found that insulin promotes the breakdown of ANP in adipose tissue, and as a result, overweight people have low levels of ANP, and so this pathway to blood pressure regulation is absent in them.

Hypertension and salt consumption

Sustained high salt consumption can lead to high blood pressure. This also increases the risk of developing cardiovascular diseases. The intake recommendations for table salt range from 3.75 g (American Heart Association) to 5 g/day (WHO) and 6 g/day (Deutsche Hochdruckliga – German Hypertension League) to 6.25 g/day (European Society of Cardiology). In fact, according to a DEGS study (Study on the Health of Adults in Germany), the daily intake of table salt in Germany is 8.4 g/day for women and 10 g/day for men.

Sodium chloride, the main component of salt, is essential for life and performs numerous tasks in the body. For example, it controls the water balance and coordinates the transmission of stimuli to muscle and nerve cells, participates in bone building and activates metabolic processes. In addition, chloride is an important component of gastric acid and therefore necessary for the digestion of protein in the stomach.

Every single cell in the body needs sodium and chloride to allow nutrients to enter the cells. This is because these two substances ensure a permanent exchange of water and nutrients at the cell membranes. The salt concentration before and in the cell is decisive for this. If there is a higher salt concentration outside the cell than inside the cell, water flows out of the cell to compensate for the difference. Conversely, water from the environment flows into the cell as soon as the salt concentration outside is lower than inside.

According to the same principle, sodium chloride can also have an effect on blood pressure: The more salt is absorbed through food and gets into the blood, the higher the fluid content must be there. Therefore, if a lot of salt is eaten, more water is extracted from the cells and incorporated into the blood – the blood volume increases. If the salt intake and thus also the blood volume are increased in the long term, the blood vessels subsequently react by contracting, i.e. they become narrower and the blood pressure rises.

However, how sensitively blood pressure responds to an increase in salt concentration seems to depend on various factors such as genetic predisposition, body weight and age, and is not the same for everyone. This is referred to as salt sensitivity.

The majority of the salt intake is generally through processed foods. However, these are not always just the classic ready-made products. Important sources of salt are primarily bread and bakery products, meat and sausage, dairy and salty snacks.

Metabolic Balance – Regulating hypertension without medication

With the Metabolic Balance nutrition program, we have a tool at hand with which we can have a positive influence on high blood pressure in a very short time and possibly even reduce blood pressure medication. Therefore, regular monitoring of blood pressure is urgently needed in hypertensive clients, especially in the first phase of the nutrition program. This is because during the preparation phase we at Metabolic Balance already start a detoxification program for the body by preparing it for the upcoming dietary change with light food based on vegetables, fruit, potatoes or whole grain rice and with sufficient fluid intake. At the beginning, plenty of water is washed out, which relieves the organs and blood pressure.

In the further course of the Metabolic Balance program, a moderate blood sugar and insulin level is achieved through the selection of foods, i.e. the ANP level in the body also gradually rises again, thus fulfilling its task of helping to regulate blood pressure. At the same time, fat cells produce less angiotensinogen with increasing weight loss.

Studies have shown that blood pressure can be reduced by about 2 mmHg per kilogram (about 2 lbs) of weight loss.

Similarly, salt consumption is greatly reduced in the Metabolic Balance nutrition program. This is not because Metabolic Balance explicitly recommends using less salt, but because there are no processed food products and foods with a high salt content on the menu. The salt from the typical household salt we add to our food ourselves is usually only a fraction of the amount we consume daily through processed foods.

Sources:

  1. Thomas Semlitsch, et.al.: “Long-term effects of weight-reducing diets in people with hypertension” -02/März/2016 https://pubmed.ncbi.nlm.nih.gov/26934541/
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The Intestine and its Inhabitants

The intestine is an important part of the digestive system – it transports the food bolus, absorbs nutrients and water, produces vitamins and short-chain fatty acids, and removes indigestible food components. With a length of about eight meters, a surface area of up to 400 square meters and a diameter of only a few centimeters, it is the main transport artery from the food supply in the supermarket to the bloodstream.

With our food, we not only absorb vital nutrients that enter the bloodstream via the intestine, but also many foreign substances and pathogens. A healthy intestine that is equipped with a good intestinal flora and whose intestinal wall barrier is intact can catch, destroy and excrete toxins and pathogenic germs in advance, so that they no longer pose a risk to the body.

Unfortunately, the “interior equipment” of the intestine is massively disturbed by today’s modern nutrition and lifestyle. Often the intestinal mucosa is damaged, e. g. by nutrition low in fiber and too much sugar or by abundant additives that are added in large quantities to many processed foods. It is estimated that about 8 kilograms (17.6 lbs) of preservatives pass through the intestine over the course of an adult life. This is unfavorable, since the preservatives do their job in the intestine just as they do as an additive in food: They destroy bacteria and do not distinguish between disease-causing or health-promoting intestinal bacteria.

The intestinal mucosa as a border post

Nutrients and water are supposed to reach the body from the intestine. However, this does not apply to undigested food components, toxins and pollutants. Therefore, the intestinal mucosa must form an effective barrier. Normally, the cells in the intestine are located close together and the intercellular spaces are sealed with a kind of “Velcro” tape, i. e. membrane protein complexes, the so-called „tight junctions“. In addition, the intestinal mucosa is supported by a variety of different intestinal bacteria, which settle on the intestinal mucosa like a “thick fluffy carpet”, creating an impermeable barrier to blood circulation.

The tight junctions can be opened to allow larger molecules and larger quantities of water to pass through.

Disruptive factors such as stress, medications, alcohol, pathogenic germs and various additives can alter the intestinal flora and damage the intestinal mucosa. The pathogenic bacteria primarily benefit from a changed intestinal flora, because they can adapt very quickly to the changed environment and multiply accordingly quickly. As a result, inflammation of the intestinal mucosa may occur and the intestinal epithelium gradually becomes permeable (leaky gut syndrome) to allergens, pollutants and pathogens that harm the body. Allergies, diabetes mellitus type 2, skin diseases and fungal infections are also associated with a damaged and altered intestinal flora.

Food for the intestinal cells

Lactobacilli (lactic acid bacteria) and bifidobacteria, which settle sufficiently in the intestine, can protect and strengthen the intestinal mucosa. Studies have impressively demonstrated that lactobacilli can repair defects caused by harmful bacteria.

The broadest possible bacterial colonization in the intestine is therefore more than desirable. This ensures that the intestine is well supplied and the intestinal cells are optimally nourished. The intestinal cells receive all vital nutrients directly from the intestinal content. The intestinal content can be partially metabolized by some intestinal bacteria from the group of lactobacilli and bifidobacteria, forming short-chain fatty acids. Short-chain fatty acids provide energy, stimulate intestinal peristalsis and the circulation of the intestinal wall. Particular attention is paid to butyric acid, which promotes the metabolism of the intestinal mucosa and the growth of blood vessels in the intestinal wall. It also has anti-inflammatory and anticancerogenic effects.

Propionic acid and acetic acid play an important role in gluco- and lipogenesis. Furthermore, propionic acid supports the glucose balance in addition to building up the intestinal flora. It throttles the release of glucose and stimulates the pancreas to produce insulin. At the same time, the sensitivity of the body cells to insulin is increased.

It is therefore beneficial if sufficient lactobacilli and bifidobacteria colonize the intestine. With a nutrition rich in fiber, especially vegetables, legumes, whole grains and fruits, the bacterial population can be increased. But just as important are foods that provide probiotic bacterial strains, which are mainly found in fermented foods such as sauerkraut, yoghurt, kefir, buttermilk and many more.

Intestinal bacteria against obesity

Obesity is still mostly induced by high calorie food intake and lack of exercise. However, numerous studies have shown now that there is also a significant difference between normal and obese people with regard to the composition of the intestinal microbiome. Thus, the two bacterial strains Bacteroidetes and Firmicutes occur in different populations – in normal-weight individuals, in the majority, Bacteroidetes strains were detected, while Firmicutes predominated in overweight individuals. The higher the percentage of Bacteroidetes, the lower the body weight was.

Currently, scientists are increasingly interested in the significance of the bacterial species Prevotella and Bacteroides in connection with the clinical picture of obesity and the corresponding nutritional recommendations. In studies, subjects were divided into different enterotypes depending on which bacterial species dominated – Prevotella or Bacteroides. They were able to show that this classification had a decisive influence on dietary success. If Prevotella dominated, the subjects responded successfully to a nutrition characterized by abundant dietary fiber, especially fiber from whole grain products. If the bacterial strain Bacteroides had the upper hand, then this nutrition was less successful. Instead, a nutrition that promoted bifidobacteria, i.e. foods rich in inulin (parsnips, Jerusalem artichokes, leeks, salsify, and many others), was better able to positively influence metabolism and support weight loss.

Conclusion

Our intestine and its functionality has an immense influence on our health and well-being. For this reason, it is important to do everything possible to maintain intestinal health and take good care of the intestinal inhabitants. This is best achieved with a nutrition that is above all varied and rich in fiber and vital substances (vegetables, herbs, whole grains, legumes) and largely avoids processed foods and products. With a colorful mixture of these foods, as they are also compiled in the Metabolic Balance nutrition plan, the health-promoting intestinal bacteria receive plenty of nourishment and the opportunity to settle diligently in the intestine. In addition, high-quality fats (cold-pressed vegetable oils) and proteins (sea fish, nuts, dairy products, eggs) should not be missing. While fats support the energy production of intestinal cells, proteins (amino acids) are important components for building and repairing damaged intestinal cells.

The Metabolic Balance nutrition plan takes all these criteria into account. Nevertheless, it may well be that participants with long-standing intestinal problems need support at the beginning of the nutritional change due to a very weakened intestinal flora. In this case, pre- and probiotics can be very useful and good.  But – “Keep your eyes open when shopping” – many of these pre- and probiotics contain, in addition to a variety of bacterial strains, plenty of additives, which in turn cancel out the positive effect of the bacterial strains and have an unfavorable effect on the intestinal flora.

For example, Metabolic Basics Probiotics B.26 is recommended. With 26 bacterial strains (100 billion germs) and 24 herbal, spice and fruit extracts, it offers a high concentration and bacterial diversity. At the same time, the herbal and spice extracts have an anti-inflammatory effect on the intestine and facilitate the settlement of important intestinal bacteria in the intestine.

Source:

  1. Yu Q et al. Lactobacillus protects the integrity of intestinal epithelial barrier damaged by pathogenic bacteria. Front Cell Infect Mircobiol. 5:26.
    Doi: 103389/fcimb.2015.00026.
  2. Schumacher B. “Störungen im Darm machen krank“. Ärzte Zeitung 2014 Oct 10; 03:05.
  3. Wehkamp J, Götz M, Herrlinger K, Steurer W, Stange E „Chronisch entzündliche Darmerkrankungen“; Deutsches Ärzteblatt 2016 Feb 5; 113/5
  4. Fischer S. „Genom, Proteom und Mikrobiom – Ein mikrobiologischer Blick in den menschlichen Organismus. Die Naturheilkunde 5/2015
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Cholesterol under control!

Cholesterol is essential for human life. It is not only a necessary component of cell membranes, but also an important starting material for the production of sex hormones in the adrenal grands, ovaries and testicles. In addition, vitamin D, which is so important for our metabolism, is formed from cholesterol under the skin. Most cholesterol is needed for the production of bile acid in the liver. Due to the many functions of cholesterol in the body, it is also able to produce cholesterol itself. This means that 90% of the daily amount of cholesterol needed is produced by the liver. In contrast, only 10% of total cholesterol is absorbed with food.

Cholesterol is a fat-like substance and, like triglycerides and long-chain fatty acids, is insoluble in water, i. e. it cannot circulate freely in the blood (blood consists of 70% water). Therefore, the fats are transferred to a water-soluble form, the so-called lipoproteins.

The exogenous metabolic pathway
Dietary fats absorbed through the intestine – cholesterol, triglycerides and long-chain fatty acids – are packed in lipoprotein shells in the intestinal wall and thus enter the vascular system via the lymph channels. From there they are distributed throughout the body. With the help of enzymes, triglycerides and individual fatty acids are broken down, which are needed for energy production and various metabolic processes. The remaining residual particles are absorbed by the liver.

The endogenous metabolic pathway
The liver produces various lipoproteins from the residual particles, among other things LDL cholesterol. The LDL is absorbed into the cells via special LDL receptors found on almost all cell types and thus removed from the bloodstream. Unfortunately, the absorption of LDL cholesterol into cells is not unlimited. If the supply of cholesterol from the blood exceeds the needs of the cells, the LDL receptors on the cell surface are reduced and the cells absorb less and less LDL cholesterol from the blood.
As a result, a large part of the LDL cholesterol present in the blood oxidizes and is absorbed by the immune system’s scavenger cells (macrophages). So-called “foam cells” are formed, which contain large amounts of cholesterol. Over time, these cells die off and release cholesterol crystals, which promote the deposition of plaques in damaged vessels – arteriosclerosis develops.

HDL cholesterol is formed in the intestine and liver as well as in the blood while metabolizing other lipoproteins. These can – and this distinguishes them from other lipoproteins present in the blood – absorb oxidized LDL cholesterol and transport it back to the liver, where it is then used to produce bile acids.

Primary and secondary lipometabolic disorders
Approximately 30 percent of diagnosed hypercholesterolaemia are primary or familial hypercholesterolaemia. Primary or familial hypercholesterol anaemia is attributed to a gene defect. This gene defect causes fewer LDL receptors to be formed on the cells and thus reduces the absorption of cholesterol into the cells – with the result that the LDL concentration in the blood rises rapidly. 
Often, however, an elevated cholesterol level is secondary. The reason for this may be, for example, a nutrition that is too rich in fats, which in particular contains too many saturated fatty acids and trans fatty acids. But a nutrition high in carbohydrates and low in fiber also contributes to this. Diseases such as hypothyroidism, diabetes or renal dysfunction can also cause elevated cholesterol levels. Furthermore, medication such as cortisone, antihypertensives or beta-blockers are suspected of having a negative effect on cholesterol levels.

What role does nutrition play?
Dietary and lifestyle changes are core elements of prevention and treatment of dyslipidemia.
In general, a nutrition that is simply low in cholesterol is not recommended. The cholesterol in food usually has only a small effect on blood levels. It is much more important to have a balanced nutrition in which, besides high-quality vegetable omega-3 oils, sea fish, lots of fresh vegetables, herbs, fruits, as well as high-fiber foods are on the menu.

Influence of carbohydrates on cholesterol levels
A low-carbohydrate nutrition has a positive effect on blood lipid levels and cholesterol. This was observed by scientists in a study of nearly 180 overweight middle-aged men. In the subjects who only met their energy requirements with carbohydrates for a quarter instead of a half, the harmful triglyceride levels and unhealthy LDL cholesterol in the blood already showed a decrease after three weeks. This effect was also observed if the participants did not lose weight.
The explanation for this is provided by the metabolic intermediate product acetyl-CoA. It is produced during the breakdown of carbohydrates, fats and proteins, is needed for energy production and at the same time is also the starting substance for the body’s own cholesterol synthesis. With a high consumption of carbohydrates, especially those with a high glycemic load, more acetyl-CoA molecules are formed, which then stimulate cholesterol formation when no energy is needed, for example in the form of exercise and activity.

Vegetables – cholesterol-lowering
Fiber-rich foods, which are mainly rich in soluble fiber, such as apples, pulses and oats, have a positive influence on LDL levels. Their direct effectiveness is mainly based on their ability to bind bile acids in the intestine and excrete them. The more bile acids are bound and disposed of in the intestine by the soluble fiber, the less cholesterol is reabsorbed into the bloodstream. As a result, the liver removes more cholesterol from the bloodstream for the production of bile acid – the level of LDL cholesterol in the blood drops.

In addition to soluble fiber, plant foods also offer a special group of bioactive substances, the so-called plant sterols (phytosterols). These are particularly useful in reducing the absorption of cholesterol from the intestines into the bloodstream.
Plant sterols compete on the micelles in the small intestine with the absorption of cholesterol, so that cholesterol in the presence of plant sterols is increasingly excreted in the stool. This also means that less cholesterol is absorbed into the body, whether it is food cholesterol or the cholesterol that enters the intestines with bile acid. Plant sterols are found naturally in vegetable oils, pumpkin seeds, sunflower seeds or pine nuts and other nuts.

In addition to abundant fiber and phytosterols, vegetable foods also provide a high proportion of other secondary plant substances (carotenoids, polyphenols, sulfides, etc. ), which may protect LDL cholesterol from oxidation. The free radicals that accumulate in the body during the metabolic process or also due to stress are absorbed by the antioxidants and thus prevent them from joining with the cholesterol-containing fat particles.

Avoid hidden fats
The quality of dietary fats also has a major influence on the concentration of lipoproteins. Neither cholesterol nor fats are “dangerous” substances, but essential to life. The problem is usually that too many fats with an unfavorable fatty acid composition are consumed. A scientific study shows that on average 70 % of the daily amount of fat is absorbed as hidden fat (e. g. in sausage, cheese, chocolate, sweet pastries, snacks etc. ). However, it is now known that the fatty acid pattern in nutrition influences the composition, size and oxidation tendency of LDL cholesterol.
Therefore, the focus should be on monounsaturated and polyunsaturated fatty acids. A wide variety of studies have shown that replacing saturated fatty acids and trans fatty acids with omega-3 fatty acids (sea fish, cold-pressed vegetable oils, walnuts, seedlings) helps to activate the LDL receptors on the cells to absorb more LDL cholesterol.

Conclusion:
With a balanced nutrition rich in vital substances, as well as by avoiding industrially processed foods and a healthy lifestyle, which means integrating exercise into everyday life and reducing stress, a secondary lipometabolic disorder can be kept in check. At the same time, other risk factors for cardiovascular diseases such as high blood pressure or blood sugar as well as obesity can be reduced.
In the Metabolic Balance metabolic program, analysis of blood values can determine whether the problem is primary or secondary hypercholesterolemia. Not only values such as total cholesterol, HDL or LDL cholesterol are decisive, but also glucose and triglyceride values must be taken into account in order to be able to make the appropriate nutrition recommendations. Simply avoiding foods high in fat and cholesterol can only reduce elevated cholesterol levels to a limited extent.

Sources:

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