With high profile people refusing to release their medical records these days, it was tempting to follow suit when my cholesterol numbers came in a bit disappointing. But in the interest of honesty and full disclosure here is the report.
My cholesterol was up - 221. It has only been this high one other time (in 1995).
The rest of the numbers look ok. Triglycerides were 62, HDL was 99, LDL was 110. The good news was that my cholesterol/HDL ratio was 2.2, the lowest it has ever been.
Mike Staffieri did a performance review not long ago, and I've been intending to do the same. Just the brief review I've done since getting this report turns up one thing that may have contributed to the higher cholesterol reading. In the weeks prior to my previous test the main fat in my diet had been olive oil on vegetables and salads. In July I reworked a buttery spread recipe to be BTD neutral/beneficial with ghee & olive oil. For most of the summer I used the buttery spread sparingly. But for a couple of weeks prior to my recent blood donation I had a craving for it, and let myself overindulge. Overindulgence has now come to a screeching halt, and I'm getting myself back toward the recommended 5-8 Tablespoons per week.
The nice thing about getting a free cholesterol test when I donate blood is that I don't have to worry over this report for 6 months or a year. I'll donate again in December, if not before.
Here is the first principal I learned on the BTD:
For you some food acts like medicine, for you some food acts like poison, and for you some food acts like food.
So I eat as many beneficials as possible, regardless of what nutritionists are saying about them. For instance if I read an article about cholesterol and beef, I ignore it because beef is beneficial to me.
I avoid the avoids even if other nutritionists are raving about them. For instance, if I read an article promoting oranges, I ignore it because oranges are avoid for me.
What about neutrals? Here is where I pay attention to what other nutritionists are saying because neutrals are food for me, and what other nutritionists say about food value might be useful.
For example, I recently I read an article on antioxidants in beans.
"The darker the bean, the more antioxidant power it packs, say USDA scientists who compared the antioxidant activity in 12 different kinds of beans. Black came out on top, followed by red, brown, yellow and white. Half a cup of black beans has as many of these disease fighting nutrients as two glasses of red wine, says researcher Clifford Beninger. Beans are packed with protein, fiber and folate which can reduce the risk of heart disease. Enjoy the bounty of beans.
This was useful information to me in my mixed household. Black beans are beneficial for my As, and would seem to be the best of the neutrals for me.
I took five students to a yearbook workshop. I let them choose where we would eat during our lunch break and they chose Schlotzsky's Deli. We stood in line to order and when it was my turn, I tried to custom order a salad. I was quickly informed that all their salads are pre packaged in a refrigerator case. The line of customers waiting to order was almost out the door and there I was trying to find something close to a Type O salad.
Smoked turkey would not work, nitrites and shredded cheese everywhere. Chicken Caesar would not work; who knows what was in the dressing. I could feel people getting impatient when I saw a Greek salad. It contained several beneficials and only one avoid (black olives). It contained two neutrals that I've never tried radicchio and feta cheese. I picked one up. Was it my imagination or did everyone in the line breathe a sigh of relief? I asked if I could get a couple of slices of roast beef on the Greek salad. The server said it would cost 99 cents. No problem, I'll pay the 99 cents.
The only dressings were packaged. However there were sliced lemons in the beverage line, so I squeezed lemon over my salad. It was delightful. I'm going to buy some feta cheese. I often toss a lot of different leftover vegetables and meats together in a bowl for lunch. A little crumbled feta cheese will give it a whole new dimension.
For two summers I have stayed away from cantaloupe because it is listed as an avoid in Live Right 4 Your Type, the Type O Food & Beverage Guide, and TYPEbase here on the website. Sure I have missed them, but (sigh) I miss a lot of avoids.
According to the new TYPEbase4, cantaloupe (at least what they call cantaloupe in my part of the country) is neutral. If you haven't looked at TYPEbase4, it is worth it even if you don't like cantaloupe. Go to Dr. D'Adamo's WEBlog; scroll past today's entry to one called TYPEbase4. Click on the link to TYPEbase4 beta.
Go the fruit section and click on cantaloupe. What is pictured doesn't look anything like what my grocer markets as cantaloupe! The write-up says, "American â€˜cantaloupes' are actually muskmelons." Now go to muskmelon - does it look familiar? And it's neutral!
My grocer had cantaloupe/muskmelons on sale for 69 cents apiece today. I bought two. It will be our salad for dinner tonight. I'm just glad the season isn't over and it's not too late to enjoy cantaloupe.
I'm wondering what other surprises I will find as I explore the new information, pictures and recipes in TYPEbase4.
There were two Labor Day Weekend events more worthy of blogging than anything that happened yesterday.
It was the last weekend that our neighborhood pool would be open. I swam a full mile (1800 yards) on Friday. Saturday I was swam my usual Â¾ mile. Sunday I was late getting to the pool because our son called to talk. Hearing about his first week of class was more important than a long swim. I swam Â½ mile fairly fast (for me - which in the grand scheme of things is not fast at all!) then took the long route home on my bicycle. Now that the pool is closed I have to decide whether to join a gym this fall or swim at an indoor pool across town as I did last year.
In August I blogged several times about sushi nori seaweed papers. Suzanna sent a comment that she tried turkey, tomato, and arrugala wrapped in a sushi nori and thought it was too bland. We corresponded back and forth, and she wrote that she found a combination she really liked. She said, "I seared some fresh slices of tuna, made some fresh wasabi, added fresh spinach leaves and slices of avocado - sort of like a sushi wrap without rice. It was absolutely delicious! The wasabi gave it a little kick of flavor. I think it might have been nice with some toasted sesame seeds as well."
I had never heard of wasabi. Suzanna had to explain that it was a powdered mix of horseradish, mustard and wasabi. She added a little water and spread it on the seaweed paper like you would mayonnaise. Suddenly at the health food market before the Labor Day weekend, I spotted it. Saturday night I tried it with tuna in sushi nori for me and with turkey on sprouted bread for my husband. He thought it was a little hot. I really liked it and plan to make it a regular part of my repertoire