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What foods are cholesterol-free?

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I cholesterol-free foods they are varied and belong to various food categories, including: cereals, legumes, vegetables, fruit, mushrooms, vegetable seasoning oils, alcoholic and non-alcoholic drinks (excluding milk).

Cholesterol is a white steroid essential for animal life; on the contrary, plants are living beings that do not contain them, but exploit other structurally similar lipids called phytosterols (widely used in hypocholesterolemic therapy).

Consume mainly cholesterol-free foods it can be a good habit, especially in the presence of alterations in lipidemia or significantly high cardiovascular risk.

Circulating cholesterol is transported by lipoproteins; total cholesterol levels and the ratio between HDL/LDL lipoproteins contribute to increasing or decreasing cardiovascular risk.

The human liver synthesizes approximately 70% of circulating cholesterol, while nutrition increases levels by approximately 30%. Cholesterol-free foods have a more or less significant impact on blood lipoprotein values ​​in relation to other variables. Among these, the most relevant are undoubtedly:

Cholesterol-Free Foods

I cholesterol-free foods they belong to different food groups: cereals, legumes, vegetables, fruit, mushrooms, vegetable seasoning oils, alcoholic and non-alcoholic drinks (with the exception of milk). Foods that lack it and that, at the same time, provide it phytosterols, fiber, LECITHIN, polyphenols ed polyunsaturated fatty acids contribute significantly to reduction of total cholesterol ed all’optimization of the HDL/LDL ratio.

However, although the vast majority of these foods do not contain cholesterol, some foods of plant origin can still negatively impact the balance of this lipid. Many vegetable oils used as frying fats contain very high levels of saturated fatty acids, such as bifractionated palm oil, frustrating the choice of cholesterol-free foods rather than animal ones. As if that wasn't enough, some predominantly unsaturated vegetable oils undergo a chemical hydrogenation process in order to increase their consistency and resistance to the smoke point. Through this processing, unsaturated vegetable oils take on the same metabolic characteristics as saturated fats of animal origin. They negatively affect the hepatic receptor uptake of LDL, favoring its accumulation in the circulation.

Unfortunately, in hypocholesterolemic therapy it is not enough to prefer cholesterol-free foods, but it is also essential to be careful not to introduce hydrogenated saturated or unsaturated fatty acids contained especially in fried foods and industrial confectionery or baked goods.

Correct diet to lower cholesterol

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