What about Cholesterol?

by Mariana Bozesan

Cholesterol is a waxy fat that is present in all human beings. Two sources contribute to the amount of cholesterol in the human body:

• First, the liver manufactures about 80 percent of it.


• Second, people consume it by eating animal products such as meat, eggs and dairy products.

To lose weight reduce significantly the intake of cholesterol form animal sources because they are acid-producing and prevent you from losing weight because the body has to hold on to the fat to neutralize the acid in the body.


Therefore, to lose weight:

1. Increase the intake of essential fatty acids (Omega 3 and Omega 6) which the body cannot manufacture but it needs to survive. Thus, consume more avocados as well as soaked nuts and seeds. The process of soaking over more than eight hours takes out the natural enzyme inhibitors from the nuts or seeds and makes essential enzymes available to our body. The enzymes inhibitors have the responsibility of preventing the nuts and seeds from growing into a plant. We want and need those enzymes to help us digest the nuts which otherwise would be very difficult to digest. Consuming nuts and seeds, such as almonds and flax seeds, provide your body with essential fats to lose weight by neutralizing the acids whereby the body can now let go of stored fats. In addition, essential fats help build cell membrane, support the production of vital hormones, neutralize acids in the body and raise the body metabolism which, of course helps lose weight.


2. Reduce significantly the consumption of processed fats and processed oils (cheese, milk, butter, margarine, meats as well as all processed non-cold-pressed oils) Such fats cause inflammation and create an overly acidic environment in the body, leading to overweight and obesity, coronary heart disease, high blood pressure and poor blood circulation.

Cholesterol is carried through the bloodstream by certain proteins. There are four kinds of cholesterol but we are focusing only on three in this context: HDL, high-density lipoprotein, LDL, low-density lipoprotein and triglycerides. Total cholesterol measures the combination of HDL and LDL, along with several other factors. The levels of "fats" in the blood-total cholesterol, HDL (a subset called "good cholesterol") LDL ("bad cholesterol") and triglycerides have been used for years to predict the risk of heart disease. Higher LDL, triglycerides, and/or low HDL all are associated with increased risk of heart disease.

Thus our intention is to have higher levels of HDL and lower levels of LDL.

Total cholesterol levels less than 200 are desirable. Total cholesterol levels between 200 and 239 are borderline-high. HDL levels should be 40 or above and LDL levels should optimally be less than 100. Levels greater than 129 are considered borderline-high, and levels greater than 159 are considered high.