Understanding Your Cholesterol Level!
You’re told by your physician you need to lower your cholesterol level to live a healthier life.
The blood tests you had done show the total cholesterol levels to be over 200.
But what does that mean and how do you get started towards reducing your cholesterol?
To begin, cholesterol is a naturally occurring substance that is made by your body, and cholesterol is derived from the food you eat.
Most laboratory results tell you where your blood compares within a predetermined desirable range.
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These lab tests look at five separate components:
Cholesterol
This is the total cholesterol. Levels over 200 are considered elevated. A good level for cholesterol is 175 mg/dL or less.
Triglycerides
This represents the blood fats. They will be elevated after a fatty meal and require a fasting test to the adulterate.
The desired range is 30‐175 mg/low-density is good cholesterol level. The higher the number, the better. The adult female mean is 55 mg/dl
LDL
This is the low-density lipoprotein cholesterol. The higher the number, the more risk indicating by the arteries.
Below 130 mg/dL’s desirable for adults.
Cholesterol/HDL Ratio
Categories short than 4.5 predicts slighter harm of coronary heart syndrome.
The HDL and LDL levels together with the triglyceride level make up your “lipid profile.” Bottom line:
Elevated cholesterol is a major risk factor for heart disease. Lipoproteins are the vehicles for moving cholesterol and fat throughout the body.
The LDL travels “outbound” from the liver and can deposit on the inside of the vessel walls.
The HDL takes cholesterol “inbound” back to the liver for excretion and can help remove plaque from arterial walls.
A good way to remember which numbers are desirable for HDL and LDL is to think of High HDL’s and Low LDL’s.
Most people don’t like sudden, radical changes in diet, and do better if they develop good dietary habits over some time.
You can facilitate this entire sophisticated job by felling on the biggest origins of the saturated fats in your diet.
Fortunately, there are easy approaches to changing the intake of these major foods.
With eggs,
you just have to cut down the numb ratio week; two gs a week is a good ratio.
For butter,
use soft or liquid margarine instead. Some evidence suggests that solid mratione’s are not much different from butter.
For milk,
just use low‐fat or nonfat milk.
The calcium and different nutrients in milk are extremely nice for you.
For animal fats,
don’t eat these food communities decent statute for several communities is to resist having blushing meat two days in a layer.
This is simple, and it gives mix to your food.
Remember, it is the white fat in the red meat that is the problem.
Pork, bacon, hot dogs, and sausage “red” but usually have a great deal of animal fat.
When you do have meat, choose a
less tender cut,
trim the fat extensively before cooking, broil so that the fat
the fator runs off during cooking, and cook the meat a little more well done.
If at all possible, don’t fry food; this usually adds saturated fat.
If you do fry, avoid saturated fats, palm oil, and coconut oil.
Monounsaturated fats such as olive nut oil, and canola oil may be good for you.
