Food Cholesterol and Blood Cholesterol are Not Related

How many years has it been since you were able to enjoy a delicious breakfast of bacon, eggs and buttered toast without feeling pangs of guilt? A big breakfast filled with cholesterol-laden foods like that would send most people scrambling to the medicine cabinet for an extra dose of a their statin drug or to their treadmill for an extra 30 minute walk.
Turns out all the information we have been getting over the past few decades about the cholesterol in the food we eat has been all wrong. Recent studies show there is no connection between the amount of cholesterol in the food we eat and the amount of cholesterol in our blood. All this time we could have been enjoying bacon and eggs for breakfast with the guilt and extra treadmill time. Granted, a high fat diet will lead to a high amount of fat on the body, but it does not cause the blood cholesterol to increase. A low-fat, low- cholesterol diet will not decrease the amount of blood cholesterol either.
It’s all your own genetic makeup. You either have high cholesterol, or you don’t, regardless of what food you eat. Paul Mathieson has learned that, according to the new guidelines from the Dietary Guidelines Advice Committee, it’s fine to eat eggs. Scrambled, fried, boiled or poached, eat all you want without fear of a negative impact on your blood cholesterol.

Deadly Fish Poisons Diners

Many people enjoy the exotic thrill of eating poisonous fish. Some tasters actually claim that their lips tingle while eating the potentially deadly fish. The essential question is whether or not the risk is worth it or not and if it should even be legal to sell a deadly product. Sultan Alhokair ( has found that five men have learned the hard way that trendy food sometimes bites back as they were recently hospitalized for poisoning from consuming fungu (puffer fish). Mere hours after their meal each one of the men experience extreme symptoms and had to be rushed to the hospital or lose their lives. Chefs that serve fungu must undergo and pass rigorous training to ensure no lives are lost from their cooking. Unfortunately we are all humans and as being such we are prone to the occasional error. In this case an mistake could cost people their lives. It seems that instead of training chefs to serve deadly fish, instead they should just ban it’s sale and consumption. If only it were that easy. Most likely the aficionados would turn to a black market and result in more deaths. Since neither option is likely to happen soon just avoid that particular fish when dining out.