Dr. Anton Brekin, a Russian nutritionist, stated that there are two types of cholesterol: “good” and “bad”. What is the difference between them and where is the “bad” cholesterol?
In an interview with the Izvestia newspaper, Brekin notes that cholesterol is a fat-soluble substance that is found in every cell of the human body and contributes to the construction of cell membranes and the synthesis of hormones, bile acids and vitamin D. About 80 percent of it is produced by the liver, and the rest a person receives from products that consume it.
“In everyday life, you can come across such concepts as “good” and “bad” cholesterol, he says.
“Good” cholesterol is found in high-density lipoproteins, he says, and its molecules are very small, so they easily pass through blood vessels, even trapping excess fat and transporting it to the liver for processing. As for the “harmful”, it is in packages with a low density, and its particles are large, so it “gets stuck” in damaged places inside the vessels and sticks to their walls. Over time, these accumulations turn into atherosclerotic plaques. This means that the higher the level of “bad” cholesterol in the blood, the higher the risk of cardiovascular disease.
According to him, there is a lot of “bad” cholesterol in butter, 100 grams of which contains 185 milligrams of cholesterol. And, of course, it is wrong to completely abstain from the use of butter. Because the oil is rich in vitamins A, E, K, D, C and B, as well as omega-3 and omega-6 polyunsaturated fatty acids. And to get these useful substances, it is enough to eat 10-20 grams of butter per day.
He adds: Egg yolks, brains, kidneys, liver and mayonnaise are rich in “bad” cholesterol. Therefore, those who suffer from high cholesterol levels are advised to refrain from taking these substances.
According to him, fatty cheese is another source of “bad” cholesterol, so it is recommended to eat low-fat cheeses.
The expert advises reducing blood cholesterol levels through exercise, physical activity and a healthy diet that contains a high percentage of dietary fiber and polyunsaturated fatty acids.
Source: Izvestia newspaper.
