Process Food Yes, there are some foods that can cause high cholesterol and not in a good way. But there are also foods that you can eat to lower your bad cholesterol and increase your good cholesterol. You see your body already naturally creates cholesterol. So if you eat foods that are high in cholesterol you are putting too much into your body that can’t be processed. So let’s talk about the bad foods that cause high cholesterol eating Fat.
It is the other popular name of whippets or cream charger. Nitrous Oxide Chargers are used since centuries for commercial american diet. It is made in cylindrical shape. Each unit is about 1.8 cm wide and 6.3 cm long. It is made of food grade steel that is recyclable. The shelf life of these cream chargers is 24 months which is enough to buy the larger packs containing many units at much cheaper price. Whippets must be kept away from high temperature or flames area. This is fully safe equipment if the normally printed instructions are followed well. Even kids can easily use this kitchen wonder because there is no use of electricity or flame in this process.
An apple comes from a tree and an egg from a hen. But where do Fruit Loops come from? If your answer leads you to a Whole food Vitamin plant, I suggest you pass. Processing takes out nutrients such as antioxidants and fiber, and even though Kelloggs adds back some of them along with artificial colors, flavorings, and preservatives, nothing beats Mother Nature.
It’s not your fault… we’re all just struggling humans doing our best to get through life. But the buy food processing companies and fast food restaurants are selling us a bill of goods with their advertising, just like the tobacco companies they are pretty much only concerned with the bottom line and give lip service only, to the health issues of their products.
Perhaps it is more helpful for us to look at the particular dilemmas facing the scientists of the 1950’s. They knew, as we do, that people should eat less saturated fats and more unsaturated monounsaturated fats. However folks were very accustomed to lard and butter, just to mention two common products. Not only do these products have a particular taste, they are also in semi-solid form at room temperature. Unsaturated oils are usually in liquid form at room temperature. So the first problem facing scientists was how to convert unsaturated fats into substances that taste and act like the semi-solid products the populous already appreciated.