Avoid every kind of excess to the table will help, since triglycerides are the main tool that our b

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Receiving a diagnosis chronic obstructive pulmonary disease of high cholesterol becomes the target of great concern to many people. The same is not always the case with those who have discovered high levels chronic obstructive pulmonary disease of triglycerides - or triglycerides - blood. Less aggressive, triglycerides are often ignored by many, but they are also dangerous if not controlled: they increase the risk of coronary chronic obstructive pulmonary disease heart disease and even diabetes. Triglycerides are a type of fat from the intake of carbohydrates chronic obstructive pulmonary disease and fat itself. Thus, it is present in approximately 90% of our food, while cholesterol can be found in only 10% of ingested food. Still, the best ways to lower the level of triglycerides are not restricted chronic obstructive pulmonary disease to food.
Triglycerides are derived in two ways: by eating foods high in fat or carbohydrate synthesis by the liver. Thus, one of the first dietary recommendations to lower the level of triglycerides is following a balanced diet and of course, low in carbohydrates. This includes pasta, fruits and tubers such as potatoes.
Overweight is the main cause of increase of blood triglycerides. So combine a balanced diet with physical exercise, preferably aerobic, is the best way to combat the high level of triglycerides, since it increases the burning of body fat.
And vegetables also can not miss on the menu. Some of them even have a considerable percentage of carbohydrates, but still will always chronic obstructive pulmonary disease be more welcome than processed foods such as breads and pastas.
Alcoholic chronic obstructive pulmonary disease drinks are high-calorie, stimulating the production of triglycerides and therefore should be avoided. A can of beer, for example, has 147 calories, a glass of dry red wine, 107 and a single shot of whiskey, 240 calories.
Fish such as salmon and tuna, are foods rich in omega 3 fatty acid, an unsaturated fat, which reduces the level of triglycerides in the blood. Thus, its consumption should always be prioritized chronic obstructive pulmonary disease when the other option is a meat red. Remember, just to prepare the fish so that it is low in fat, and the best alternative grill it.
Another chronic obstructive pulmonary disease food that should be controlled are the sweet, since sugar is a type of carbohydrate. In the body, it is broken down and transformed into smaller particles that will be absorbed. The problem is that this absorption stimulates the production of triglycerides in the liver. Furthermore, there is a deposit of fat in the pancreas which disrupts cell function of insulin, causing the blood glucose level also increases.
Cigarette smoking increases the risk of cardiovascular chronic obstructive pulmonary disease disease and diabetes, being a harmful chronic obstructive pulmonary disease habit that enhances the damage caused by the high rate of triglycerides in the blood. Like sugar, it causes insulin resistance due to accumulation of fat in the abdomen.
Avoid every kind of excess to the table will help, since triglycerides are the main tool that our body uses to store fat in adipose chronic obstructive pulmonary disease tissue, in an attempt to supply our energy reserves. Cut bad fats and replace them with the good, as in the case of high cholesterol, it is also critical.
Salmon, white bean flour, lemon, eggplant and walnuts. Why do well: salmon, source of omega-3 reduces triglyceride chronic obstructive pulmonary disease levels. Already bean flour contains a protein (phaseolamine) can decrease the absorption of triglycerides. The lemon polyphenol full facilitates the metabolism of fats by decreasing the production of triglycerides in the liver. Eggplant is astringent and nuts are anti-inflammatory and antioxidant.
For the record, sardines in W3 is richer than the others, and the salmon chronic obstructive pulmonary disease we eat is raised in captivity, no longer presents the properties of native fish, their color is due to dyes in the diet and not the presence of nutrients
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Maria Candida Junqueira Zacharias - Clinical and Sports Nutritionist