What Are Food That Are Rich in Food but No Cholesterol ?
Question by me &mikzilla in the closet 4ever: What are food that are rich in food but no cholesterol ?
I mean not food, rich in protein
Best answer:
Answer by Kodamagril
fruits, veggies, grains. Check out some vegetarian foods.
Answer by Cindy in Texas
Dietary cholesterol has little effect on blood serum cholesterol. You don’t “get cholesterol” from eating cholesterol, any more than you would get brains from eating brains. Cholesterol is essential to good health & makes up every living cell. That is why animal products have cholesterol, because they are made up of cells.
Cholesterol is a component of every cell and is needed, it’s not something you want to eliminate. There are 3 types of cholesterol. HDL the “good” cholesterol – VLDL the “bad” cholesterol (which is created by carbs) & LDL which is neutral. They don’t breakdown the VLDL from the LDL in the “numbers” but if you have low triglycerides & high HDL then you have “good” cholesterol & the total numbers don’t really matter.
FINALLY they admit – no difference in the risk of heart disease even with highest intake of saturated fat & eggs are a superfood & have no effect on cholesterol
from this article –
“Eating cholesterol was believed to increase blood levels of cholesterol, thereby increasing the risk of heart disease.
But it turns out that dietary cholesterol plays a pretty small role in your own cholesterol profile. ”
VLDL is the “bad cholesterol” and is created by carb consumption. Cholesterol lab tests don’t break out the VLDL – most of LDL is neutral, HDL is health promoting. You can guess your VLDL by looking at your triglyceride numbers – if it’s high & HDL is low, your VLDL is too high & that can be dangerous, but the total cholesterol number has no bearing on health status.
Plaque build up in the arteries is more attributable to carb consumption than dietary fats, which seems to be the conclusion of the following study. Carb consumption raises triglycerides & VLDL (bad cholesterol). Fats raise the HDL (good cholesterol). High triglyceride levels & low HDL levels are an indicator of plaque & glycation – the precursors to a heart attack & heart disease.
study from the Oxford group examining the postprandial (after-eating) effects of a low-fat vs. low-carbohydrate diet. (Roberts R et al, 2008)
Postprandial lipoproteins, you’d think, would be plentiful after ingesting a large quantity of fat, since fat must be absorbed via chylomicrons into the bloodstream. But it’s carbohydrates that figure most prominently in determining the pattern and magnitude of postprandial triglycerides and lipoproteins. Much of this effect develops by way of de novo lipogenesis, the generation of new lipoproteins like VLDL after carbohydrate ingestion.
Gary Taubes who wrote “Good Calories, Bad Calories” spent 7 years going through all the studies over the last century & dividing up the real science from the faulty science & concluded that low carb was the best way to control insulin levels which balances out other hormones & allows the body to function properly.
His main points are:
1. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease or any other chronic disease.
2. The problem is refined carbs in diet, their effect on insulin secretion & the hormonal regulation of homeostasis.
3. Sugars – sucrose, high-fructose corn syrup specifically – are particularly harmful, the combination of fructose & glucose simultaneously elevates insulin levels & overload liver with carbs.
4. Through their direct effects on insulin & blood sugar, refined carbs, starches, sugars are the dietary cause of coronary heart disease & diabetes. They are likely dietary causes of cancer, Alzheimer’s & other diseases.
5. Obesity is a disorder of excess fat accumulation, not overeating.
6. Consuming excess calories does not cause us to grow fatter.
7. Fattening & obesity are caused by an imbalance in the hormonal regulation of adipose tissue & fat metabolism. Fat synthesis & storage exceed the mobilization of fat from adipose tissue & its subsequent oxidation.
8. Insulin is the primary regulator of fat storage. When insulin levels fall, we release fat from fat tissue.
9. By stimulating insulin secretion, carbs make us fat.
10. By driving fat accumulation, carbs also increase hunger & decrease the amount of energy we expend in metabolism & physical activity.
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