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Sunday, November 27, 2011

Orange Glazed Marmalade Turkey and Cholesterol Levels What's Dangerous?


Normal cholesterol levels and can be determined by looking at the following cholesterol level charts. You also see whether you are at your optimal goal or your relative risk level. These charts are based upon the recommendations of the National Cholesterol Education Program and the American Heart Association in combination with Web MD.

LDL Cholesterol

LDL (low-density lipoprotein) is known as "bad cholesterol." When there is too much LDL in the blood, it builds up on the inside of the blood vessels walls, making it more difficult for blood to flow freely. This increases the risk of hear disease and stroke.



LDL (BAD) CHOLESTEROL
Less than 100 Optimal Goal
100 - 129 Close to Optimal
130 - 159 Borderline High
160 - 189 High
190 or higher Very High


HDL Cholesterol

HDL (high-density lipoprotein) is also known as "good cholesterol". HDL helps clear LDL away from blood vessels walls, decreasing the risk of heart disease and stroke.



HDL (GOOD) CHOLESTEROL
Less than 40High Risk
40 - 59 Close to Optimal
60 or Higher
Optimal


Triglycerides (TG) are not the same thing as cholesterol. They are another type of fat often found in the body. TG are tested at the same time as cholesterol. Triglycerides make the blood more likely to clot. This can increase the risk of heart attack and stroke. TG can also lower the levels of HDL.




TRIGLYCERIDES
Less than 150 Optimal Goal
150 - 199 Borderline High
200 - 499 High
500 or Higher Very High

Total Cholesterol

Total cholesterol (TC) refers to the total amount of LDL, HDL, and VLDL added together.
TOTAL CHOLESTEROL
Less than 200 Optimal Goal
200 - 239 Borderline High
240 or Higher

Healthy Foods that will lower Cholesterol:
Apples
Beans and Legumes
Blueberries
Brown Rice
Cinnamon
Cranberries
Garlic
Grapes
Oats
Pumpkin and Pumpkin Seeds
Salmon
Soy Products
Walnuts
Almonds
Avocado
Cholesterol-Lowering Margarines
Collard Greens
Dark Chocolate
Eggplant
Green Tea
Olives
Onions
Shitake Mushrooms
Tomato



Orange Glazed MarmaladeTurkey, Carrots and Potatoes with Herbs

1.5 to 1.75 pound boneless turkey breast roast, skin and fat removed
2 teaspoons mixed dried herbs (mix a combination of any/all – rosemary, basil, parsley, tarragon, chives, thyme, sage)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 tablespoons sugar-free orange marmalade
1 pound potatoes scrubbed and cut in to slices or cubes (can use any type of potatoes)
1 tablespoon extra virgin olive oil
4 medium carrots, peeled and cut in to 1 inch sections, (you can also add broccoli, green beans whatever you like)

Preheat oven to 375 degrees.Spray a 9x13 inch casserole dish with cooking spray. Place turkey in the dish.In a small bowl, mix dry ingredients (herbs, salt, pepper, garlic powder). Rub half of mixture over the turkey.Spread marmalade over turkey.Stir potatoes, carrots and oil in to remaining herb mixture. Place vegetables in dish around the turkey. Bake for 1 hour.Remove from oven and let sit 5-10 minutes to allow juices to saturate through the foods.