Lab Results - my lab work results were profoundly disappointing. All of the key measures were much worse in comparison to where I started. Can someone help me understand?! I consumed very little dairy, virtually no deserts, I exercised 7 days a week for a minimum of 30 minutes - cardio and resisitance….What gives?

Results

Triglycerides 161mg/dl

Cholesterol (Total) = 178 mg/dl

HDL Cholesterol = 52 mg/dl

LDL Cholesterol = 94 mg/d

lInterpretation

1. Triglycerides

Triglycerides are a form of fat in the bloodstream. People with high triglycerides often have high total cholesterol, high LDL (bad) cholesterol and a low HDL (good) cholesterol level. Many people with heart disease also have high triglyceride levels. Several clinical studies have shown that people with above-normal triglyceride levels (greater than or equal to 200 mg/dL) have an increased risk of heart disease. People with diabetes or who are obese are also likely to have high triglycerides.

My Triglyceride level went from 160 to 178 mg/dl.

2. Cholesterol ratio: A total cholesterol to HDL cholesterol ratio is a number that is helpful in predicting an individual’s risk of developing atherosclerosis. The number is obtained by dividing the total cholesterol value by the value of the HDL cholesterol. (High ratios indicate higher risks of heart attacks, low ratios indicate lower risk). High total cholesterol and low HDL cholesterol increases the ratio, and is undesirable. Conversely, high HDL cholesterol and low total cholesterol lowers the ratio, and is desirable.

In my case the ratio rose from 2.8 to 3.4 (178/52). It got worse!

An average ratio would be about 4.5. Ideally we want to be better than average if we can. Thus the best ratio would be 2 or 3, or less than 4.

3. HDL: With HDL (good) cholesterol, higher levels are better. In the average man, HDL cholesterol levels range from 40 to 50 mg/dL. In the average woman, they range from 50 to 60 mg/dL. An HDL cholesterol of 60 mg/dL or higher gives some protection against heart disease.

My HDL went down from 57 to 52 mg/dl!

4. LDL The lower your LDL cholesterol, the lower your risk of heart attack and stroke. In fact, it’s a better gauge of risk than total blood cholesterol. In general, LDL levels fall into these categories:

LDL Cholesterol Levels
Less than 100 mg/dL Optimal
100 to 129 mg/dL Near Optimal/ Above Optimal
130 to 159 mg/dL Borderline High
160 to 189 mg/dL High
190 mg/dL and above Very High

My LDL level went up from 86 to 94 mg/dl!

Overall my blood results are very discouraging, in every measure my risk factors actually increased! Thoughts?!

My grandmother told me many years ago that time goes faster the older you are – I suppose that’s a British housewife’s version of the theory of relativity. She is proving to be a sage as this month has passed in a blink.

Our School’s graduation pledge contains reference to a commitment to lifelong learning. And over the last 32 days learn I did. The question now is just what do I do with my newfound knowledge on the subject of vegetarianism, ecology, and social responsibility? Public health professionals recognize that knowledge alone does not necessarily translate into health behavior change.

For my part, I have elected to remain vegetarian, punctuated by intermittent consumption of fish protein. I think these people are called pescatarians. To take it a step further, I aim to consume only wild caught fish.

The Challenge has resulted in me gaining a closer relationship with the participants, particularly those who attended the support group. I also made new friends and have newfound appreciation for others, who I barely knew before. I learned that the challenge also led to entire families adopting a vegetarian lifestyle.

This month has reaffirmed to me that one sincere individual can indeed positively influence a small part of the world.

That’s food for thought.

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Visit the blog site in a week or so – I will be posting my post-challenge blood test profile.

Thanks to Hans Diehl for environmental and nutritional literature, Pat Johnston for the cartoons, Brian Weed for technical support, Bill Collwell for securing University support for the blog (the 1st of its kind at LLU), and everyone who took time to submit an entry. Dr. Sabate, Dr.Snyder (SAHP) and Dr. Ask were instrumental in making the support group successful. I hope to see you at the Vegetarian Congress March 4-6, 2008 here at LLU.

Those who know me recognize that at my professional core I am an industrial hygienist not a philosopher. Nonetheless this last month has gently nudged to me to the inevitable. What does all this mean? If Jesus were alive today would he practice vegetarianism?

While I could easily spend my time this evening discussing cruelty to animals, rehashing the deaths suffered each year by the 9 billion farm animals and 15 billion aquatic creatures to accommodate me and my fellow countrymen’s carnivorous habits, I prefer not to take that road. But does the Bible provide us any hints as to how we should live our lives?

In the first chapter of Genesis (1:29): “God said ‘See, I have given you every plant yielding seed that is upon the face of all the earth, and every tree with seed in its fruit; you shall have them for food.” Is this an incomplete thought or a lifestyle directive? I honestly don’t know, but I am struggling with what to do with Luke 12:6. “Are not five sparrows sold for two pennies?” Jesus later asks. “And yet not one of them is forgotten by God.”

I am at once disturbed and simultaneously reassured by the notion that God has his finger on the pulse of every living creature. If I really need to consume what was once a blinking, breathing animal to maintain my life, I think I could stand at Saint Peter’s Gate and make a case as to the necessity of meat eating. But for me, and many people in this country, it is a choice, not a necessity. The theologian Clement of Alexandria urged Christians to become vegetarians, saying, “It is far better to be happy than to have your bodies act as graveyards for animals.”

Happiness it is.

Tomorrow: The last day of the challenge.

My first month as vegetarian is rapidly coming to a close. My intent this evening was to craft a few thoughts about the merits and value of organic produce, when I encountered this content on a Mayo Clinic web site. It was much better than I could have written so I edited it and provided it below. (Citation provided at the bottom of the page).

Organic or not? Check the label
The U.S. Department of Agriculture (USDA) has established an organic certification program that requires all organic foods to meet strict government standards. These standards regulate how such foods are grown, handled and processed. Any farmer or food manufacturer who labels and sells a product as organic must be USDA certified as meeting these standards. Only producers who sell less than $5,000 a year in organic foods are exempt from this certification.

Products certified 95 percent or more organic display a USDA sticker.
If a food bears a USDA Organic label, it means it’s produced and processed according to the USDA standards and that at least 95 percent of the food’s ingredients are organically produced. The seal is voluntary, but many organic producers use it.
Products that are completely organic — such as fruits, vegetables, eggs or other single-ingredient foods — are labeled 100 percent organic and can carry a small USDA seal. Foods that have more than one ingredient, such as breakfast cereal, can use the USDA organic seal or the following wording on their package labels, depending on the number of organic ingredients:

 100 percent organic. Products that are completely organic or made of all organic ingredients.

 Organic. Products that are at least 95 percent organic.

 Made with organic ingredients. These are products that contain at least 70 percent organic ingredients. The organic seal can’t be used on these packages.

 Nutrition. No conclusive evidence shows that organic food is more nutritious than is conventionally grown food. And the USDA — even though it certifies organic food — doesn’t claim that these products are safer or more nutritious.

 Quality and appearance. Organic foods meet the same quality and safety standards as conventional foods. The difference lies in how the food is produced, processed and handled. You may find that organic fruits and vegetables spoil faster because they aren’t treated with waxes or preservatives. Also, expect less-than-perfect appearances in some organic produce — odd shapes, varying colors and perhaps smaller sizes. In most cases, however, organic foods look identical to their conventional counterparts.

 Pesticides. Conventional growers use pesticides to protect their crops from molds, insects and diseases. When farmers spray pesticides, this can leave residue on produce. Some people buy organic food to limit their exposure to these residues. Most experts agree, however, that the amount of pesticides found on fruits and vegetables poses a very small health risk.

 Environment. Some people buy organic food for environmental reasons. Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil.

Cost. Most organic food costs more than conventional food products. Higher prices are due to more expensive farming practices, tighter government regulations and lower crop yields. Because organic farmers don’t use herbicides or pesticides, many management tools that control weeds and pests are labor intensive. For example, organic growers may hand weed vegetables to control weeds, and you may end up paying more for these vegetables. (Dave’s Editorial Comment - 1 bag of baby organic greens uses 57 calories of fossil fuel to bring you 1 calorie of food energy)

The above is derived from: http://www.mayoclinic.com/health/organic-food/NU00255

Do any of our readers swear by Organics? I’d like to hear your perspective.

Tomorrow: Why do people keep tempting me to stray?