#healing New High Cholesterol photos

Check out these high cholesterol images:

Maltese plum – Japanese medlar- Loquat – 枇杷 – níspero
high cholesterol
Image by DeusXFlorida (10,211,658 views) – thanks guys!
Thanks to Thomas Lester – now i know what is it in a real ! Yes – its a loquat ( pipa, 芦橘, biwa, Japanese medlar, magnório, reed orange, nespola , níspero, lokaat , nèfle du Japon, Bashmala, Nor Ashkhar, mushmala, mespilia, Malta Eriği , Maltese plum )
From Wiki: "The Loquat is a fruit of Southeastern Chinese origin. It was introduced into Japan and became naturalised there in very early times, and has been cultivated there for over 1,000 years. … The Loquat was often mentioned in ancient Chinese literature, such as the poems of Li Bai.
Eaten in quantity, loquats have a noticeable but gentle sedative effect, with effects lasting up to 24 hours. "

"The loquat is low in Saturated Fat, Cholesterol and Sodium, and is high in Vitamin A, Dietary Fiber, Vitamin B6, Potassium and Manganese. The nutritional value and health benefits of loquat make them ideal for weight loss."

Nikon D60 + Nikkor H 85mm f1.8 . Florida.

Cholesterol Crunchies!
high cholesterol
Image by Peter Baer
Nearly as bad for you as eating brains. I must admit these are very tasty but since the cholesterol content is so high they are a very rare snack.

Roasting Cuy
high cholesterol
Image by Kevin Labianco
Cuy was being roasted all over the country, considered a delicacy. I was going to try the specialty food, but once I had a look at how it was prepared, and forewarned about its high fat content and low meat content, I decided against it….


Guinea pigs (called cuy, cuye, curí) were originally domesticated for their meat in the Andes. Traditionally, the animal was usually reserved for ceremonial meals by indigenous people in the Andean highlands, but since the 1960s it has become more socially acceptable for consumption by all people. It continues to be a major part of the diet in Peru and Bolivia, particularly in the Andes Mountains highlands; it is also eaten in some areas of Ecuador (mainly in the Sierra) and Colombia. Because guinea pigs require much less room than traditional livestock and reproduce extremely quickly, they are a more profitable source of food and income than many traditional stock animals, such as pigs and cows; moreover, they can be raised in an urban environment. Both rural and urban families raise guinea pigs for supplementary income, and the animals are commonly bought and sold at local markets and large-scale municipal fairs. Guinea pig meat is high in protein and low in fat and cholesterol, and is described as being similar to rabbit and the dark meat of chicken. The animal may be served fried (chactado or frito), broiled (asado), or roasted (al horno), and in urban restaurants may also be served in a casserole or a fricassee. Ecuadorians commonly consume sopa or locro de cuy, a soup dish. Pachamanca or huatia, a process similar to barbecueing, is also popular, and is usually served with corn beer (chicha) in traditional settings.

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