The increased cholesterol also ‘’increases’’ the body weight PART 1
Searching what could be so harmful in the diet cholesterol, Dr. Peng and Taylor in Albany, New York, found that by keeping, cholesterol from food combines with oxygen in the air and produce so toxic products that in less than 24 hours produces vascular endothelial necrosis. Toxic effects on blood vessels already occur when oxidized cholesterol represents only 0.5% of total cholesterol consumed. Dr. Peng and Taylor consider that the most harmful sources of oxidized cholesterol are eggs creams, parmesan cheese, pancakes, bacon and lard.
Oxidized cholesterol consume increases blood levels more than the unoxidized cholesterol intake. Studies carried out on humans confirms that oxidized cholesterol intake can increase the risk of coronary disease even if cholesterol is maintained normal.
It is known that atherosclerosis process begins in early years of life, when blood fat creeps into vascular endothelial cells. Guilty of that is the oxidized LDL, which causes cells intima to produce chemicals that attract white blood cells. Oxidized LDL does not seem to be recognized by receptors which, normally, removes cholesterol from the blood. Under the influence of oxidized LDL, monocytes adhere to endothelial cells becoming macrophages, accumulates cholesterol and converts into “sparkling” cell, the first sign of atherosclerosis.
At the same time, macrophages monocytes secret chemical messengers which stimulate the development of fibrous component of the atheroma plate.
Foods for infants and young children contain usually milk powder and egg yolk powder, which can not be obtained without the oxidation of a portion of the cholesterol content. And if we know that products with high sugar content are more likely to oxidation processes, then we understand the danger that infants and children and also adults are exposed to when consume milk creams, eggs, sugar, puddings, mayonnaise, parmesan cheese, and ice cream. The list is actually much longer.
In the journal Cardiovascular Research (2001; 49: 135-145) researchers from universities in Taiwan shows that, in addition to initiating the atherosclerotic process, oxidized LDL plays an important role in the advanced stages of atherosclerotic lesions too.
Oxidized LDL stimulates the production of reactive oxygen species, which in turn leads to the death of arteries muscle cells, contributing to the degeneration and rupture of plaque, which will produce the infarction.
We must know that in addition to oxidized LDL introduced into the body at the same time with food, this type of harmful cholesterol is formed in our body. Factors that favor the oxidation of low-density lipoprotein (LDL) are polyunsaturated fatty acids from cheap oils, saturated fatty acids from animal products, particularly arachidonic acid and iron if more meat is consumed. The factors that protect LDL from oxidation are monounsaturated fatty acids from olives, avocado, rapeseed oil, nuts, antioxidant vitamins from vegetables, grain and HDL, the “good” fraction of the cholesterol.
Ignoring the oxidized cholesterol means the neglect of one of the most important risk factors for atherosclerosis. As I have said, the human body does NOT need the exogenous cholesterol because the body cells synthesizes the necessary amount, starting from the central metabolite acetyl coenzyme A.
A cholesterol of 25 mg / 100dl is enough for the optimum supply of cells. Newborn have such a cholesterol – 25 mg, not 250 mg or more, values that we currently encounter and which many tend to consider normal.