Forbidden No More “Bad” Foods Gone Good (NAPSA)— Once in a while, a food that has been pooh-poohed for how it affects health is given a reprieve. So it goes for three foods as of late: chocolate, nuts and eggs. Recent research suggests these foods are not harmful to health and may in fact have some redeeming values. Other Foods to Reconsider Food Vegetableoil (olive and canola) Shrimp The New Thinking Both are rich in monounsaturated fats, which is easy on cholesterollevels. Thoughhigh in cholesterol, shrimpis low in fat and can be part of a healthfuldiet. Shrimp is a goodsourceofprotein, colcium, iron and vitamin D. Margarine-type spreads Take a look. Chocolate—Chocolate and cocoa contain antioxidants called flavonoids (also found in soy, red wine and tea). Some studies sug- gest that foods high in antioxi- dants and flavonoids may slow blood clotting and plaque build-up inside artery walls—a benefit to heart health. The type of fat in chocolate, stearic acid, is considered somewhathealthful, too. It is converted to the same type of monounsaturated fat found in olive oil, which appears to have a somewhat neutral effect on artery-clogging LDL cholesterol levels and may raise plaque- removing HDLcholesterol levels. The type of chocolate, however, is important. Varieties that contain higher percentages of cocoa (where the flavonoids are found) and lower percentages of sugar and saturated vegetable fats are best. Dark chocolate, in particular, tends to contain more cocoa and less saturatedfat. Nuts—Once considered a high- fat snack that adds on the pounds, nuts are now applauded for their nutrition. They contain protein, fiber, B vitamins, including folic acid, and several minerals. Nuts contain monounsaturated fat, which may lower LDL cholesterol and may raise HDL cholesterol. Nuts also contain plant sterols that help the body to absorb less cholesterol. Nuts provide antioxi- Some new margarinescontain plant sterols that have been shownto help lower cholesterol by as much as 10 percent when part of a low-fat diet. @ dants such as vitamin E plus phy- tochemicals, which are good for heart health and may reduce the risk of some cancers. Eggs—Eggs often have been eliminated from heart-healthy diets because of their cholesterol content. A numberof clinical studies, however, have found that peo- ple with normal blood cholesterol levels (less than 200mg/d1) who ate one or even two eggs each day did not experience an increase in their cholesterol, nor an increased risk for heart attack or stroke. (Note: About 15 to 20 percent of the population is sensitive to the amountof cholesterol they eat. For these individuals, even a modest amount can affect blood cholesterol levels.) For most people, the amount of saturated fat they eat has a greater impact on their cholesterol level. Eggs are rich in protein, B vitamins, iron and other minerals that promote good health. A Great Start Toward Total Nutrition—Thequalifiers in all this good news are moderation and an overall healthful diet. In order to enjoy the taste and healthful ingredients of chocolate, nuts and eggs, a diet must be low in fat andfilled with fruits, veg- etables and whole grains. Brought to you by Total cereals, breakfast cereals with 100% of the Daily Value of at least 11 vitamins and minerals. Note to Editors: This is Series IIJ—17 of26.
