Q. Could you also let me know
1. HOW and WHERE they are removed from the bloodstream and
2. Dietary and lifestyle factors that may increase or decrease the amount in the blood (please explain).
I have been researching but I didn't find much.
1. HOW and WHERE they are removed from the bloodstream and
2. Dietary and lifestyle factors that may increase or decrease the amount in the blood (please explain).
I have been researching but I didn't find much.
A. Mostly the liver makes LDL and HDL which are fats/cholesterol..
You can stop eating cholesterol for the rest of your life and still have high levels. How can this be? For starters, all of your cells can create cholesterol. This is good because every cell in your body needs it to form protective membranes. Your body actually monitors your cells, and if it senses that a cell doesn't have enough cholesterol, it will produce more. Cholesterol also is an essential building block for naturally produced vitamin D and other good stuff, like estrogen and testosterone. But even though every cell can make its own cholesterol, some cells need extra help with their supply. This is where your liver comes in.
Your body, mainly your liver, produces 75 percent of your cholesterol; your small intestine also aids in both the creation and absorption of cholesterol [source: AHA]. The average diet adds another 300 to 500 mg of cholesterol [source: Schafer]. This external cholesterol comes from animal and dairy products. But even if you eat foods without cholesterol, the carbs, fats and proteins all break down eventually and release carbon, which your liver turns into cholesterol.
You can stop eating cholesterol for the rest of your life and still have high levels. How can this be? For starters, all of your cells can create cholesterol. This is good because every cell in your body needs it to form protective membranes. Your body actually monitors your cells, and if it senses that a cell doesn't have enough cholesterol, it will produce more. Cholesterol also is an essential building block for naturally produced vitamin D and other good stuff, like estrogen and testosterone. But even though every cell can make its own cholesterol, some cells need extra help with their supply. This is where your liver comes in.
Your body, mainly your liver, produces 75 percent of your cholesterol; your small intestine also aids in both the creation and absorption of cholesterol [source: AHA]. The average diet adds another 300 to 500 mg of cholesterol [source: Schafer]. This external cholesterol comes from animal and dairy products. But even if you eat foods without cholesterol, the carbs, fats and proteins all break down eventually and release carbon, which your liver turns into cholesterol.
where is Low density lipoprotein (LDL) & High density lipoprotein (HDL) synthesized?
Q. Could you also let me know
1. HOW and WHERE they are removed from the bloodstream and
2. Dietary and lifestyle factors that may increase or decrease the amount in the blood (please explain).
I have been researching but I didn't find much.
1. HOW and WHERE they are removed from the bloodstream and
2. Dietary and lifestyle factors that may increase or decrease the amount in the blood (please explain).
I have been researching but I didn't find much.
A. HDL cholesterol "scavenges" your bad cholesterol and helps to eliminate LDL from the body. The only nonpharmacologic way to increase your HDL is to exercise.
Ingesting more soluble fiber lowers your LDL cholesterol because soluble fiber binds bile in the GI tract and it gets eliminated. Bile is synthesized using LDL, so that's why you sometimes see advertising on the side of quaker oats that they can lower your cholesterol. I believe the recommendation is to get 20-30 g of fiber / day.
Ingesting more soluble fiber lowers your LDL cholesterol because soluble fiber binds bile in the GI tract and it gets eliminated. Bile is synthesized using LDL, so that's why you sometimes see advertising on the side of quaker oats that they can lower your cholesterol. I believe the recommendation is to get 20-30 g of fiber / day.
Would it be better to fry a high fat food in Olive oil? cnsidring olive oil is a High-Density Lipoprotein.....
Q.
A. It can be used successfully for frying but be aware that the strong flavor of olive oil will still transfer to whatever you are cooking. If the food you are preparing is already high in fat, it won't make much of a nutritional difference at all. When you fry something at the correct temperature, very little of the oil should still be left on the food after cooking. It actually uses the moisture aleady present in the food to cook it. That is why you see the bubbles coming up. If the oil is too cool, it will soak into the food and make it greasy. Don't get me wrong, frying still adds a lot of fat and calories.
Check out this website which will tell you everythig you need to know about cooking with, storing, buying, and using olive oil. It's a great resource.
http://www.oliveoilsource.com/cooking_olive_oil.htm
Check out this website which will tell you everythig you need to know about cooking with, storing, buying, and using olive oil. It's a great resource.
http://www.oliveoilsource.com/cooking_olive_oil.htm
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