The National Cholesterol Education Program sets guidelines for triglyceride levels: Normal triglycerides means there are less than 150 milligrams per deciliter (mg/dL). Borderline high triglycerides = 150 to 199 mg/dL. High triglycerides = 200 to 499 mg/dL.Very high triglycerides = 500 mg/dL or higher. High triglyceride levels may lead to heart disease, especially in people with low levels of good cholesterol and high levels of bad cholesterol, and in people with type 2 diabetes.Experts disagree, though, on just how bad of an effect high triglyceride levels by themselves have on the heart.igh triglyceride levels may lead to heart disease, especially in people with low levels of good cholesterol and high levels of bad cholesterol, and in people with type 2 diabetes. Experts disagree, though, on just how bad of an effect high triglyceride levels by themselves have on the heart.
Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples are native foods such as corn, beans and chili peppers.exican cooking was of course still practiced in what is now the Southwest United States after the MexicanâAmerican War, but Diana Kennedy, in her book The Cuisines of Mexico (published in 1972), drew a sharp distinction between Mexican food and Tex-Mex.
Cheese and eggs round out the diet. Seafood is most common in coastal dishes. Though Mexican cuisine is a blend of indigenous (Indian) and Spanish influences, most Mexicans continue to eat more native foods, such as corn, beans, and peppers. Such foods are cheap and widely available. HISTORY AND FOOD. When the Europeans arrived in Mexico in 1517, Mexico's indigenous (native) peoples included the Aztecs of the central interior, the Maya in the Yucatan Peninsula, and the Zapotec in the south. Their diet consisted mainly of corn, beans, peppers, tomatoes, sweet potatoes, squash, and herbs.