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I recently took blood test/physical, and have high cholesterol.
Dietician told me to stop using soybean/canola oil, and butter. Use corn oil or safflower oil. But that is where it gets confusing. On my veg oil bottle, it says ZERO CHOLESTEROL, 0 trans fats. It has polysaturated fats though. The corn oil bottles at the super market.
So is cholesterol just trans fats? But if so, then soybean oil, and Canola have zero trans fats and cholesterol. Are they therefore not safe to use or is safe to use? Dietician tells me otherwise though.
Are fats on pork and steak, trans fats then? Also I was told carbohydrates make people fat, but it is a sugar, and my sugar is levels are fine. They are below pre-diabetes level. So I must just be eating too much trans fats.
Eat a big green salad 5 days a week. I dropped mine by doing just this.
I can't remember the numbers but enough my doctor isn't bugging me about taking meds anymore.
I dont eat much cold cuts anymore unless it is the occasional corn beef. The rest of the meats suck. They are too salty. I dont even like bacon. I do eat foods with egg batter like breaded chicken but I dont eat that too much. I like shrimp but I probably eat more whole fish.
Eat a big green salad 5 days a week. I dropped mine by doing just this.
I can't remember the numbers but enough my doctor isn't bugging me about taking meds anymore.
I eat a lot of cruciferous veggies. But often it is sauteed in some kind of oil.
I eat at Italian and Greek restaurants often. I try to make Italian at home except I dont always just use olive oil. I dont see how any restaurant can either. Olive oil cant handle high heat.
But I also eat at lots of French places, and try to mimic recipes at home. French use lots of butter and cream.
The point is to reduce your intake of foods that can spike YOUR cholesterol - regardless of how much the cholesterol of the food has.
An egg has a higher amount of cholesterol than other foods. But it won't spike YOUR cholesterol if you eat it. That's why it's okay to have an egg if you have high cholesterol.
Saturated fatty acids are your enemy here, more than anything else.
The point is to reduce your intake of foods that can spike YOUR cholesterol - regardless of how much the cholesterol of the food has.
An egg has a higher amount of cholesterol than other foods. But it won't spike YOUR cholesterol if you eat it. That's why it's okay to have an egg if you have high cholesterol.
Saturated fatty acids are your enemy here, more than anything else.
How can it not spike something if it contains lots of the same thing?
How can it not spike something if it contains lots of the same thing?
For the same reason that eating an onion won't turn your blood into onion juice. Cholesterol is in your blood, not in your stomach. The digestion process determines how much of what ends up in your bloodstream, not the volume of nutrients in the food. It's biochemistry.
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