This dosing schedule is followed six days a week. Take one day o each week and one week off every two months. This week off is critical. Let's look at our new cast of characters. POLICOSANOL Policosanol, an extract of plant waxes, often sugar cane, is the most controversial element in the PAGG stack. I originally experimented with policosanol at low and high doses to increase HDL cholesterol and decrease LDL cholesterol. Used in combination with time-release niacin, one orange before bed, and chromium polynicotinate (not picolinate) during the four-week "Geek to Freak" project detailed in later chapters, I lowered my total cholesterol from 222 to 147 to Freak" project detailed in later chapters, I lowered my total cholesterol from 222 to 147 while almost doubling HDL. There was a pleasant side e ect: an unintended but signi cant reduction in bodyfat. I isolated the policosanol over several weeks of further testing. The research studies are far from
During cooking, positive: improved palatability, reduction of the muscle cells are broken, allowing high bacteria, and flavor development. However, molecular weight iron sources to be released cooking does have a negative impact on the (Morrissey et al. 1998). Denatured heme iron vitamin content of meat, especially water- from myoglobin is one possible candidate for soluble vitamins such as thiamine, riboflavin, catalysis, along with free iron (Fox and and niacin (Al-Khalifa et al. 1993; Lombardi- Benedict 1987). Boccia et al. 2005; Riccio et al. 2006). The stability of the lipids during cooking Reported retention of vitamins, however, is is affected by the fatty acid makeup of the much more variable, with retention of thiamin lipids and dietary compounds that can func- being reported as low as 39% (Al-Khalifa tion to reduce oxidation. Increasing the et al
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