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Watching the amount of arachidonic acid you ingest is important only if you are overly sensitive to large amounts. Signs of AA sensitivity include britde hair and nails; dry, flaking skin; and minor rashes. If you are reduc- ing excess insulin and producing more glucagon and are not experiencing these symptoms, you probably don't have a problem with AA. 3. Eat foods rich in eicosapentanoic acid (EPA). EPA is an essential fatty acid found in fish oil that slows the production of bad eicosanoids. Good sources of EPA include salmon, tuna, herring, and fish oil capsules. HEART HEALTH Understanding Your Blood Test Coronary Heart Disease Risk Ratio Earlier we discussed the fact that fat is not the major culprit in clogging your arteries, leading to heart disease. Although we don't want to disregard the fat content of our food choices, the main cause of excess blood fats is eating too many high-glycemic carbohydrates, such as bread, pasta, rice, and potatoes. These types of carbohydrates cause a rapid rise in blood sugars, creating an increased insulin response that many times leads to hyperinsulemia (too much insulin). Too much insulin in the blood causes our liver cells to pro- duce excess cholesterol. Many studies on fat have been financed by the food industry. Unfortu- nately this can lead to special interests on the part of the companies financ- ing the studies, potentially creating a bias in regard to the results they hope to achieve. Most studies over the years have used two groups of people-one group who ate a high-fat diet and another who ate a low-fat diet. The high-fat diet group had higher cholesterol levels, but both groups had about the same risk of potential heart disease. The question you're probably asking is "why?" The answer lies in look- ing at the whole picture and what to look for in a blood test. We've been taught to focus mainly on our total cholesterol level, but actually the most important factor is our coronary heart disease (CHD) risk ratio. To better demonstrate what we're talking about, let's take a look at a few terms and definitions associated with blood fats on a standard lipid profile blood test. • Cholesterol is a fatlike substance made in the liver and found in the blood, brain, liver, and bile. It is essential to the production of sex hormones and can also be found in animal-source foods. The nor- mal total cholesterol level should be less than 200 mg • LDL cholesterol is low-density-lipoprotein cholesterol. It provides cholesterol for necessary body functions, but in excessive amounts it tends to accumulate in artery walls. That's why it's called "bad" cho- lesterol. The normal LDL cholesterol level is less than 160 mg • HDL cholesterol is high-density-lipoprotein cholesterol. It's a type of cholesterol thought to help guard against atherosclerosis (clogged arteries). That's why it's called "good" cholesterol. The normal HDL cholesterol level is 50 mg or higher. • Triglycerides are combinations of glycerol with three of five different fatty acids.