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The Keys to Conquering Cholesterol

Do's and Don'ts for a Healthy Heart


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  • "As recently as 2010, US dietary guidelines described cholesterol-rich foods as "foods and food components to reduce."1 They advised people to eat less than 300 milligrams (mg) per day, despite mounting evidence that dietary cholesterol has very little to do with cholesterol levels in your body.

    Now, the Dietary Guidelines Advisory Committee (DGAC) has done a complete about-face. They are finally acknowledging what the science shows, which is that "cholesterol is not considered a nutrient of concern for overconsumption."2

    This latter statement, which came from a DGAC meeting, is expected to change the books, so to speak, when it comes to dietary cholesterol recommendations in the soon-to-be-released 2015 Dietary Guidelines for Americans".
  • CLAY10237
    Yup. This article needs some crucial updating. Apparently Spark management isn't reading comments.
    I am genetically predisposed to very high cholesterol. Started taking statins in my early 40s when I weighed 120. Having taken different ones over the years but, because my numbers won't go down as far the doctor wants, I was put on Lipitor, again. It does a great job bringing blood levels down. BUT, at 66, the side effects (muscle pain) were nearly totally immobilizing . Stopped taking it, within 3 days I felt 100% better. I'm thinking I not taking anymore statins, ever.
    For me, the best cholesterol lowering strategy is consistent exercise, attention to my diet and a doctor that understands the dynamics of cholesterol, LDL, HDL, statins, and genetics.
    Good luck to us.
  • I wish sites like this would keep up with the times and scientific evidence. Fat in the diet does not affect cholesterol. It's the high carb and sugar that causes inflammation in the body including the walls of the arteries. When this happens cholesterol is released to try to repair the damage the the cholesterol numbers rise. Statins are horrendous on the liver and can cause all sorts of other maladies. The FDA food pyramid is a killer for people with diabetes and high cholesterol. No one should be eating 50%-60% carbs or more in their diet. Avocados, olive oil, (which are fats) are great for cholesterol. Also a SOLUBLE fiber that soaks up cholesterol in the gut. It's next to impossible to get all the soluble fiber from food. There's a huge difference between soluble and insoluble fiber and most people do not know the difference.
    Diagnosed with very high cholesterol yesterday. Doctor was willing to give me 90 days to see if lifestyle changes can lower. Already a vegetarian, almost vegan, so not too much opptortunity there.

    I don't eat fish so added omega 3 caps. May consider eating fish if necessary.

    Has anyone on here been successful with lowering their cholesterol by increasing oats, barley, apples, spinach and other nutrient dense veggies, citrus, avocados, nuts, etc. ?
  • This article needs an update badly. According to the 2015 U.S. Dietary Guidlines cholesterol in foods does not raise blood cholesterol.
    This best about The Keys to Conquering Cholesterol and what Supplements To Lower Cholesterol

    please visit :
    Btw, I took a statin for years, as my cholesterol was very high and my numbers were not in a healthy ratio. It drastically brought my total cholesterol down, and I had no ill effects. As I was taking the lowest available dosage of the drug (10mg), I asked my MD if I could come off the meds for a while to see if I could control things with an improved diet and weight loss. I personally would take the statin again if the need arose.
    I didn't read all the responses, but agreed with most I did read -- fat is not the main problem, simple carbs are. The SAD is replete with an overabundance of sugar, and sugar seems to be the major culprit in a myriad of diseases. Cholesterol is necessary for us to properly function; it's a problem only when it's deposited on the artery walls, inhibiting blood flow, and current science attributes that to particular types of cholesterol. Keep your HDL high and your LDL low. I'm disappointed in the information presented in the article.
  • As many others have pointed out, there is so much misinformation in this article. I suggest anyone with high cholesterol talk to more than one doctor and do some research. Many doctors are not up on the latest research and are going on what they learned in med school 20-30 years ago.
  • MSHERER1622
    This article hits a nerve for me, and it's difficult to articulate why, but I'd say it is representative of a nutritional paradigm that gave us the low fat, high carb diet that has created a nation of overweight people, precipitated a diabetes epidemic and done nothing to reduce heart disease. And it represents a medical paradigm that treats symptoms rather than root causes, that treats biomarkers like diseases, and trusts pharmaceuticals to solve chronic health issues.

    To fix the article, you'd need to change the title, which implies that Cholesterol causes heart disease and is perhaps the sole or primary cause (the truth is vastly more complex). Then you'd need to add a line noting that consumption of sugar and processed carbs raises triglyceride levels, which has been shown to make cholesterol more atherogenic and contribute to metabolic syndrome. And you'd need to acknowledge that statins can increase insulin resistance, cause memory, muscle problems and cataracts in some people, and have a minor impact on all cause mortality. You'd need to at least acknowledge the role of systemic inflammation in chronic disease and note that sugar, processed carbs and grain oils are inflammatory, as is your own visceral fat. You'd need to acknowledge there is considerable interest among researchers in the role of the gut microbiota in metabolic diseases and caution people about unnecessary antibiotic use, artificial sweeteners, and other behaviors that affect gut health, And for people who have serious heart disease, you'd note that a vegan, nutrient dense diet can reverse heart disease. There, I feel much better.
  • Just getting started with some seriousness. I'm a 45 year old female just released from an overnight stay at the hospital for fear of a heart attack! CONCLUSION...My Cholesterol needs to come down drastically. Please forgive me for not knowing all the right language..but my triclycerides(??) is 275 should be 150..and something else is 215 and should be 200. I've talked my Dr into giving me 3 months to begin a healthier diet and exercise to bring the levels drastically down. Otherwise in three months I will need to put on medication. This is something I want to avoid if I can. I want to have the opportunity to try to decrease the levels myself before I have to resort to the medication. So I need ALL the assistance with this I can get. Any suggestions is greatly appreciated!
  • Weight gain is also caused by over consumption of simple carbohydrates NOT fat.
  • #1 high dietary cholesterol does not equal high serum cholesterol
    #2 eating saturated fat DOES NOT equal poor lipid profiles
    # Lipitor, Crestor, all statins etc are dangerous to your health and only lower cholesterol in about 2% of people
    #3 POOR lipid profiles are caused by over consumption of simple carbohydrates.
  • NJ_HOU
    Using olive oil to pan fry is a bad idea, most cooks go over 400 when frying so unless you are checking the temperature ... just use a high heat oil do yourself a favor.
    Below are 2 rather lengthy explanations and the issue is related to Smoke Point
    the first is from livestrong dot com and the second from internationaloliveoil dot org:
    The biggest health risk when frying with olive oil occurs when it is heated beyond its smoke point. The smoke point of an oil is the temperature at which the oil begins to give off smoke. That smoke contains compounds harmful to human health. Some of these compounds are harmful when breathed in along with the smoke. Others, free radicals, have been implicated in degenerative diseases like cancer.
    Varieties of Olive Oil
    Olive oil has a wide range of smoke points. Extra virgin olive oil smokes at 320 degrees Fahrenheit. A high-quality low-acidity extra virgin oil smokes at 405 degrees. Virgin olive oil smokes at 420 degrees and extra light olive oil smokes at 468 degrees. Foods are typically fried at 350 to 375 degrees. Practically, that means that some olive oils are fine for frying; others will smoke before getting hot enough to fry well. Choosing a low-acid, light oil will minimize the health hazards of frying in olive oil. livestrong dot com and internationaloliveoil dot org says
    Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210ºC/aka 410 F) is substantially higher than the ideal temperature for frying food (180ºC/aka c.350 F). Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products.
    thanks good to know. Mine is climbing on a statin drug as of yesterday doc said if I lose about 20lbs she will take me off of it.

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