For years we noticed that a low-fat, low-cholesterol diet would keep us healthy and help us lose weight. And many folks jumped on the bandwagon, removing high-cholesterol and excess fat foods from our diets. Well, unfortunately, it had been done by people wrong. Of eliminating fat completely Instead, we should have been eliminating the “bad fats,” the fats associated with heart and obesity disease and eating the “good fats”, the fats that actually assist in improving blood cholesterol levels. Before we examine the good fats and bad fats, let’s talk about cholesterol.
Cholesterol – It’s been ingrained into our brains that cholesterol causes cardiovascular disease and that people should limit our intake of foods which contain it, but dietary cholesterol is different than blood cholesterol. Cholesterol originates from two places-first, from food such as meats, eggs, and sea food, and second, from our body.
Our liver organ makes this waxy product and links it to carrier proteins called lipoproteins. These lipoproteins dissolve the cholesterol in bloodstream and make it to all elements of your body. You may have heard of “good” and “bad” cholesterol. Well, high-density lipoproteins (HDL) carry cholesterol from the bloodstream to the liver.
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The liver processes the cholesterol for elimination from the body. If there’s HDL in the blood, less cholesterol will be deposited in the coronary arteries then. That’s why it’s called “good” cholesterol. Low-density lipoproteins (LDL), carry cholesterol from the liver to all of those other physical body. When there is certainly too much in the body, it is deposited in the coronary arteries. This is not good. A build-up of cholesterol inside our arteries could prevent blood from getting to parts of our heart. That means that our heart won’t get the nutrients and air it needs, which could lead to heart attack, stroke, or sudden death.
So, if your LDL is greater than your HDL, you’re at a greater risk for developing cardiovascular disease. It might come as a shock, but recent studies have shown that the amount of cholesterol in our food is not highly linked to our blood cholesterol levels. It’s the types of fatty acids you take in that influence your bloodstream cholesterol levels.
There are two fats that you should limit your intake of-saturated and trans excess fat. Fats are mainly animal fats. You find them in meat, whole-milk products, poultry skin, and egg yolks. Coconut essential oil has a high amount of saturated fat also. Saturated fats raise both bad and the good blood cholesterol.
Trans fats are produced through hydrogenation-heating natural oils in the presence of oxygen. Many products contain trans extra fat because the fatty acids help them maintain an extended shelf life. Margarine consists of a high amount of trans body fat also. Trans fats are dangerous because they lower the good cholesterol especially, HDL and improve the bad cholesterol, LDL. Unfortunately, most products do not let you know how much trans unwanted fat it contains, however, you will get out if it’s in a product by looking at the ingredient list. If the substances contain partially-hydrogenated or hydrogenated oils, it includes trans excess fat then.