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Manage your blood Cholesterol
By Michael Sanford
Cholesterol can be both good and bad, so it's important to learn what is, how it affects your health and how to manage your blood levels.
Understanding the facts about will help you take better care of your heart and live a healthier life, reducing your risk for heart attack and stroke.
To control your cholesterol, get a screening, eat foods low in saturated fat and cholesterol, maintain a healthy weight, exercise regularly and follow all your healthcare professional's recommendations.
Cholesterol is a fatty substance (lipid) found in animal tissue and fat. It is a Substance manufactured by the liver and other organs and consumed via animal fat. High-fat diets increase the amount made. It is believed that high levels lead to collection of in the arteries, possibly leading to serious health risks. It is a soft, waxy substance. The body makes enough to meet its needs. is used in the manufacture of hormones, bile acid, and vitamin D. It is present in all parts of the body, including the nervous system, muscle, skin, liver, intestines, and heart.
Cholesterol is a peculiar molecule. However, the chemical term for a molecule such as is alcohol, although it doesn't behave like alcohol. Its numerous carbon and hydrogen atoms are put together in an intricate three dimensional network, impossible to dissolve in water. All living creatures use this indissolvability cleverly, incorporating into their cell walls to make cells waterproof. This means that cells of living creatures can regulate their internal environment undisturbed by changes in their surroundings, a mechanism vital for proper function. The fact that cells are waterproof is especially critical for the normal functioning of nerves and nerve cells. Thus, the highest concentration of in the body is found in the brain and other parts of the nervous system.
Because is insoluble in water and thus also in blood, it is transported in our blood inside spheric particles composed of fats (lipids) and proteins, the so-called lipoproteins. Lipoproteins are easily dissolved in water because their outside is composed mainly of water-soluble proteins. The inside of the lipoproteins is composed of lipids, and here are room for water-insoluble molecules such as cholesterol. Like submarines, lipoproteins carry from one place in the body to another.
A high blood is said to promote atherosclerosis and thus also coronary heart disease. But many studies have shown that people whose blood is low become just as atherosclerotic as people whose is high.
Your body produces three to four times
more than you eat. The production of increases when you eat little and decreases when you eat much. This explains why the ”prudent” diet cannot lower more than on average a few per cent.
There is no evidence that too much animal fat and in the diet promotes atherosclerosis or heart attacks. For instance, more than twenty studies have shown that people who have had a heart attack haven't eaten more fat of any kind than other people, and degree of atherosclerosis at autopsy is unrelated with the diet.
People with high live the longest. This statement seems so incredible that it takes a long time to clear one´s brainwashed mind to fully understand its importance. Yet the fact that people with high live the longest emerges clearly from many scientific papers. Consider the finding of Dr. Harlan Krumholz of the Department of Cardiovascular Medicine at Yale University, who reported in 1994 that old people with low died twice as often from a heart attack as did old people with a high cholesterol.1 Supporters of the campaign consistently ignore his observation, or consider it as a rare exception, produced by chance among a huge number of studies finding the opposite.
High Protects Against Infection
Many studies have found that low is in certain respects worse than high cholesterol. For instance, in 19 large studies of more than 68,000 deaths, reviewed by Professor David R. Jacobs and his co-workers from the Division of Epidemiology at the University of Minnesota, low predicted an increased risk of dying from gastrointestinal and respiratory diseases.3
Most gastrointestinal and respiratory diseases have an infectious origin. Therefore, a relevant question is whether it is the infection that lowers or the low that predisposes to infection? To answer this question Professor Jacobs and his group, together with Dr. Carlos Iribarren, followed more than 100,000 healthy individuals in the San Francisco area for fifteen years. At the end of the study those who had low at the start of the study had more often been admitted to the hospital because of an infectious disease.4,5 This finding cannot be explained away with the argument that the infection had caused to go down, because how could low cholesterol, recorded when these people were without any evidence of infection, be caused by a disease they had not yet encountered? Isn´t it more likely that low in some way made them more vulnerable to infection, or that high protected those who did not become infected? Much evidence exists to support that interpretatio
For more information on Cholesterol please visit the Cholesterol resource center.
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