It is quite possible to operate the level of the cholesterol in blood and it is even necessary, and not only by an exception of some products of the menu, but also addition of food which is capable to normalize amount of cholesterol. To avoid development of atherosclerosis and also to reduce risks of development of cardiovascular and other diseases it is recommended to use the products lowering cholesterol.
The "correct" fats in fight against cholesterol
Nutritionists know long ago that there are two types of fatty acids. Saturated lead to increase in cholesterol and contain in animal products. Polyunsaturated fatty acids (PNZhK) promote decrease in level of cholesterol, and they can be found in fish and vegetable oils (except for palm and coconut). Therefore mackerel, cod, halibut, herring, trout and other fish dishes should be prepared several times a week, and instead of mayonnaise and sour cream to use olive or linen oils for seasoning of salads. PNZhK are essentsialny substances, that is independently our organism cannot make them. Therefore the lack of a diet of fish and vegetable oils has an adverse effect on cholesterol level. It is important to know one nuance. In spite of the fact that cod-liver oil and fats vegetable – the products lowering "bad" cholesterol they should not be used at the same time as they contain different fatty acids (omeza-6 and an omega-3) which are together acquired badly
. Complex carbohydrates – rescue from a hypercholesterolemia
Complex indigestible carbohydrates are the products lowering cholesterol level. It is considered what to adsorb in intestines and cellulose and pectins are capable to remove excess fats. Fruit, berries and some vegetables are rich with these substances:
- blackcurrant;
- apples;
- plum;
- carrots;
- cabbage;
- oranges.
It is remarkable that pectins remain at heat treatment therefore, for example, baked apples are the useful and tasty products lowering cholesterol in an organism. However, and all other vegetables and fruit have such ability therefore it is necessary to use them as often as possible.
Water-soluble cellulose too perfectly fights many lipids in an organism. The "oat-flakes" containing it oat bran, flakes, oatmeal, dry peas and haricot – the products lowering cholesterol and sugar. Such carbohydrates are long split, gradually stimulating production of insulin and stabilizing, thus, blood sugar level that cannot be told about plain carbohydrates. By the way, the use of the last in a large number also influences increase in cholesterol, though indirectly.
Many researches which proved efficiency of soy fibers in fight against high cholesterol were conducted. Therefore if it is impossible to refuse meat even few times in a week, it can be replaced with a soy analog. Only it is necessary to cook such dish with use vegetable, but not butter or animal fat. The same concerns replacement of usual whole milk by soy.
Vitamins influence cholesterol
Somewhat leads a lack of vitamins to a giperlipidemiya. Therefore by the use of products, vitamin-rich, it is possible to contribute to normalization of level of cholesterol. Special attention should be paid to sufficient receipt of a niatsin or RR vitamin which contains in bread, pineapples, mushrooms, bean is the food lowering cholesterol too. niatsin regulates production of "bad" lipids in a liver, reducing their quantity and long without allowing to break up "good" lipoproteins.
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