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A year's supply costs about $20. Lecithin is a highly tonic and inexpensive food supplement that is underutilized by many people even though it is easily obtainable in healthfood stores. It is an emulsifier, breaking fats down into small separate particles, keeping blood cholesterol emulsified to prevent arterial deposits.
Monosaturated fats also have far less tendency to go rancid than any other type. Vegetable oils with high proportions of unsaturated fats, the kind that all the authorities push because they contain no cholesterol, go rancid rapidly upon very brief exposure to air. The danger here is that rancidity in vegetable oil is virtually unnoticeable. Rancid animal fat on the other hand, smells "off."
Recently, enormous propaganda has been generated against eating butter. Its been smeared in the health magazines as a saturated animal fat, one containing that evil substance, cholesterol. Many people are now avoiding it and instead, using margarine. Composition of Oils
Few people these days have ever eaten a real egg. Surprisingly, for those of you who fear cholesterol, the healthy way to eat eggs is use just the raw yolk from fertile eggs. It is enjoyed by many people in a smoothie fresh fruit blended up with water or milk. Eggs contain lecithin, a nutrient that naturally prevents the body from forming harmful fatty deposits in the arteries.
"What's the normal range of serum cholesterol in a vegetarian race with Terran environment? How would you run a Wenberg electrophoresis? How do you determine individual radiation tolerance? How would you prepare a heart culture for cardiac transplant on board this ship?" The questions went on until Tiger and Dal were breathless, as count-down time grew closer and closer.
Taken persistently, lecithin partially and slowly eliminates existing cholesterol deposits from the circulatory system. In our cholesterol-frightened society lecithin should be a far more popular supplement than it currently is. It is easy to take either as a food in the granular form or when encapsulated.
This natural greasy matter is termed "yolk" or "suint"; and it ought never to be thrown away, as it sometimes is by the wool-scourers in this country, for it contains a substance resembling a fat named cholesterin or cholesterol, which is of great therapeutical value. Water alone will wash out a considerable amount of this greasy matter, forming a kind of lather with it, but not all.
Mushrooms have medicinal properties and are known to reduce heart, liver and blood diseases including cholesterol and stomach cancer. Mushrooms can be profitably grown using little investment. However one has to master the techniques and follow all the procedures and requirements very carefully.
Ethnic groups like the Danes, who eat enormous quantities of cholesterol-containing foods, have little circulatory disease. Actually, the liver itself produces cholesterol; it's presence in the blood is an important part of the body chemistry.
Cholesterol only becomes a problem because of deranged body chemistry due to the kind of overall malnutrition Americans usually experience on their junk food diets. But high quality butter is almost unobtainable. First of all, it has to be raw, made from unpasteurized cream. Second, butter can contain very high levels of fat-soluble vitamins, but doesn't have to.
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