General information about Cholesterol

 

 Cholesterol - what is it and why it is important to maintain
a normal level of the cholesterol in the blood?
High cholesterol levels and their influence on the blood vessels constitute one of the major theories regarding the development of arterial sclerosis and other cardio-vesicular diseases. It is customary to discern between two types of the cholesterol: LDL - the "bad" one, and HDL - the "good" one. The LDL type cholesterol undergoes oxidation by free radicals, creating residues on the walls of the blood vessels and generates a chain of destructive processes, which eventually results in narrowing of the blood vessels. As opposed to the cholesterol denoted HDL operates in an opposite manner and prevents these damages. Thus obviously, it is desired that the HDL level in the blood shall be high.
The cholesterol gets to the blood from two sources: nutrition and self-production in the liver. It turns out that in the majority of cases, approximately 85%, the cause of excess the cholesterol in the blood is the lack of balance in its synthesis in the liver. Thus, low cholesterol diets would be beneficial to only 15% of the patients Researches indicate that most of the medications marketed for lowering the cholesterol level in the blood, do verily succeed in reducing its levels in the blood. But what they do not succeed in doing is - to prolong life expectancy of the person using them.

How to prevent rise of the cholesterol level ?
   1. Strict adherence to correct nutrition.
   2. Controlled exercising
   3. Consuming suitable nutritional additives

Nutritional Products that are Forbidden to Excess Cholesterol Patients
   ▪ Beef
   ▪ Meat's fat
    ▪ Fat rich cheese (over 5%)
    ▪ Products containing sugar
Nutritional Products that are Highly Recommended for Consumption
   ▪ Vegetables, particularly green ones
    ▪ Products rich in natural fibers
    ▪ Fruits - with restriction
    ▪ Care must be taken to drink at least twelve glasses of water daily.
 		  

 
 

 Additional Information

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