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.
Menudo, a stew of tripe and hominy, is also an authentic dish. Cheese is also used in Mexican cooking, but usually not the processed cheese food often used in the U.S. Manchego, for instance, is a very popular cheese in Mexico.A variety of sweets, often flavored with honey or cocoa, are also included in Mexican cuisine.arlic is often used in Mexican foods. A plate of enchiladas topped with salsa verde and a side of Mexican rice contain many of the typical ingredients found in Mexican dishes. Mexican food is a mix of the Spanish cuisine brought by the conquistadors and native dishes of the Mayans and Aztecs.