So what about Cholesterol? How does this relate to what kind of fats we eat or cook with? And how does it affect our cholesterol blood levels?

In my opinion this is another area where culturally we have not been given the information to make an informed choice about what is good for us and what isn’t. To start out in this assessment lets take a look at what cholesterol does for us.

What does cholesterol do for our bodies?

Cholesterol is a high-molecular weight lipid that is manufactured in the liver and in most human cells. When our blood vessels and/or cells become damaged in any way our bodies natural healing substance is released to quickly repair the damage — that substance is cholesterol. Cholesterol pairs up with saturated fats in all of our cell membranes thereby giving the necessary and vitally important elasticity and stability within the entire cell. When our diets contain an excess of polyunsaturated fatty acids these replace the saturated fats in the cell membrane creating a weak and flaccid cell membrane. When this happens, cholesterol in the blood is directed into the cell walls to give them structural integrity. If there isn’t enough cholesterol in the blood to actually shore up the overall quality of the cell membrane then more cholesterol is synthesized and released by the liver to bolster the cells integrity.

Cholesterol acts as a precursor to vital corticosteroids and hormones that help us deal with stress and protect the body against heart disease and cancer.

Cholesterol is a precursor to vitamin D, a vital fat-soluble vitamin needed for healthy bones, a strong nervous system, proper growth, mineral metabolism, muscle tone, insulin production, reproduction and immune system functioning.

Bile salts are made from cholesterol. Bile which is stored in the gall bladder is vital for digestion and assimilation of all dietary fats.

Cholesterol (HDL specific) acts as an antioxidant protecting against heart disease and atherosclerosis. The antioxidant properties of HDL cholesterol are seen as similar to vitamin C, and vitamin E. As an antioxidant cholesterol protects us against free radical damage that leads to heart disease and cancer.

Cholesterol is needed for proper function of serotonin receptors in the brain. Serotonin is the bodies natural “feel good” chemical. Current research coming out of China is showing that people with low cholesterol levels are prone to depression, aggressive behavior and even suicidal tendencies.

Dietary cholesterol plays an important role in maintaining the health of the intestinal wall. This is why low-cholesterol vegan/vegetarian diets can lead to leaky gut syndrome and other intestinal disorders.

Where does cholesterol come from?

Cholesterol can come from 2 sources: dietary intake and that produced and transmuted in the liver. Dietary cholesterol comes mainly from meat, poultry, fish, and dairy products. After a meal, cholesterol is absorbed by the intestines into the blood circulation and is then packaged inside a protein coat. This cholesterol-protein coat complex is called a chylomicron. The liver is capable of removing cholesterol from the blood circulation as well as manufacturing cholesterol and secreting cholesterol into the blood circulation. After a meal, the liver removes chylomicrons from the blood circulation. In between meals, the liver manufactures and secretes cholesterol back into the blood circulation.

Cholesterol can’t dissolve in the blood on its own. It has to be transported to and from the cells by carriers called lipoproteins. There are two kinds of this type of protien: The High Density Lipid (HDL) which is often seen as the good guy, while the Low Density Lipid (LDL) always gets the shaft. In truth LDL cholesterol plays many important roles and is not bad—nor are high levels of LDL a marker for proneness to heart disease. Normally our genes produce a form of LDL that is described as “fluffy and light.” When the LDL produced is “small and dense,” this is a cause for concern because this form of LDL cholesterol is not normal, and can be associated with increased proneness to heart disease as this abnormal form of LDL can cause problematic blockages and plaque build up. These two types of lipids, along with triglycerides and Lp(a) cholesterol, make up your total cholesterol count.

OH NO…my blood test says I have high cholesterol! What should I do?

First, don’t panic :)

Second it is important to take a very close look at all of your tests and compare there inherent ratio’s. High numbers in certain categories are not indicators of any real danger. Most contemporary cholesterol panels provide us with at least 3 readings to look at. Total cholesterol, HDL, and LDL. Without question these are the most important in assessing overall risks. The important comparison to make is in the ratio between your total cholesterol and your HDL levels. A low risk ratio between these two readings is an enviable overall lipid panel. Point being don’t let someone, even your doctor, scare you into taking drugs just because your total cholesterol levels are 250 or above. Looking at your full lipid panel and comparing what the readings all look like together is the key to assessing any overall risks to your long-term health.

Ten Commandments for Avoiding Coronay Heart Disease

  1. Don’t smoke. If you find it impossible to quit, at least try to cut back and smoke only additive-free cigarettes. Smokers should avoid polyunsaturated oils at all costs. Saturated fats and vitamins A and D are particularly protective of the lungs.
  2. Exercise regularly but you needn’t overdo. A brisk daily walk, 10 minutes on the trampoline, swimming, and sports are all appropriate.
  3. Avoid being overweight by eating nutrient-dense foods and keeping sweets to a minimum, but avoid crash dieting.
  4. Don’t work too hard. Counteract stress by doing something that you love to do everyday. During periods of unavoidable hardship or loss, increase consumption of foods rich in protective nutrients.
  5. As much as possible, avoid exposure to fumes, chemicals, pollutants and pesticides.
  6. Avoid all processed foods labeled “lowfat” or that contain polyunsaturated vegetable oils, hydrogenated fats, white flour, refined sugar and additives.
  7. Consume high-quality animal products including a variety of seafood and milk, butter, cheese, eggs, meat, fats and organ meats from animals raised on green pasture. Unless your vegetarian :)
  8. Consume a variety of fresh vegetables and fruits, preferably organically grown.
  9. Ensure sufficient mineral intake by using whole dairy products; bone broths; and whole grains, legumes and nuts that have been properly prepared to reduce phytic acid and other factors that block mineral absorption.
  10. Supplement the diet with foods rich in protective factors including small amounts of cod liver oil (vitamins A and D); wheat germ oil (vitamin E); flax oil (omega-3 fatty acids); kelp (iodine); brewers yeast (B vitamins); desiccated liver (vitamin B12); rose hip or acerola powder (vitamin C); and coconut oil (antimicrobial fatty acids).

— Ten Commandments from westonaprice.org

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