I wrote in my Jan 13 blog that I would be changing my diet to "near vegetarian." I have since learned that there is a term for that: flexitarian. In that time, I've learned to cook dry beans with help from The Buzz -
thanks to you all for your patient answering of my questions. I discovered that there are more choices of beans than selections of meat at my grocery store. I've made bean burgers from scratch, and bought pre-made Morning Star prime grillers. I drink milk
daily, but switched from low fat to skim, and started putting vanilla soy milk in my coffee instead, and I started eating Alvarado St. Sprouted Soy Bread. I have eaten Rice Dream ice cream, and will try the coconut milk ice cream next.
I also track my food on MyFitnessPal. I re-arranged my "diary" to organize by food groups rather than meals. True, the data entry has been a little more cumbersome because I couldn't just log "naked burrito." I had
to divide the ingredients into their groups. But this has been beneficial and well worth the small amount of extra effort. I can see much more clearly where my calories are coming from, what I'm eating, and what I'm short on in a day. Now I can make better
Also, I am very active, always have been. I run, swim, bike, ski, hike, play tennis, and do aerobics of various sorts. Lack of activity is not the source of MY cholesterol. I have confirmed that it's what I eat, or
how my body processes it. So without further ado, here are the results:
Dec 19: Total 214, HDL 79, LDL 108, VLDL 27, Trig 134
Jan 9 - started flexitarian (mostly vegetarian)
Mar 6: Total 181, HDL 72, LDL 95, VLDL 14, Trig 72
If you or someone you love and cook for are struggling with cholesterol management, I encourage you to try new foods, new preparations, even if you think you won't like them.