• kittyg29

    "Eat fish at least twice a week. Recent research shows that eating oily fish containing omega-3 fatty acids (for example, salmon, trout, and herring) may help lower your risk of death from coronary artery disease. "

    "Omega-3 fats and monounsaturated fats: There was a time when heart researchers slapped the same label — “bad” — on every kind of fat. Now, we know that trans fats and saturated fats are amazingly dangerous for cardiovascular health, but omega-3 fats and monounsaturated fats are actually good for your heart.

    Heart-healthy fish oils are especially rich in omega-3 fatty acids. In multiple studies over the past 15 years, people who ate diets high in omega-3s had 30 to 40 percent reductions in heart disease, and fewer cases of sudden death from arrhythmia. Although we don’t yet know why fish oil works so well, there are several possibilities. Omega-3s seem to reduce inflammation, reduce high blood pressure, decrease triglycerides, help to make blood thinner and less sticky so it is less likely to clot … PLUS raise HDL cholesterol! So omega-3s affect nearly every risk factor for heart disease. I recommend eating at least three servings (4-ounce portions) of one of the omega-3-rich fish every week — fish like wild salmon, sardines, anchovies and mackerel (not king). If you cannot manage to eat that much fatty fish, incorporate omega 3 fortified eggs and additional plant based sources like walnuts, soybeans and ground flax. Also, consider taking fish oil capsules.

    Scientists discovered the benefits of monounsaturated fats, mainly found in olive oil by observing Mediterranean populations. They use olive oil more than any other form of fat and typically have low rates of coronary artery disease. Research shows it doesn’t help to just add monounsaturated fats to your diet — you need to replace some of the unhealthy fats that are already in your diet (all those saturated and trans fats mentioned earlier) with better choices. There is evidence that substituting olive oil for saturated fat and low-quality refined carbohydrates can lower LDL-cholesterol and increase HDL-Cholesterol."

    "You can call them foods that cause high cholesterol, or high cholesterol foods, but in reality it is not the cholesterol content that makes them harmful. It is the fat, or better the saturated fats (which come mainly from meats, nuts and dairy foods), which causes the liver to produce more harmful cholesterol.

    The liver produces 4 times the amount of cholesterol from our diets. This makes saturated fat much more harmful than dietary cholesterol and renders dietary cholesterol as quite as negligible factor for your high cholesterol levels, or cardiovascular disease risk factor. For example, coconut oil may be cholesterol free, but is highly saturated and more dangerous than seafood, as it causes the liver to produce more harmful cholesterol. Saturated fat also raises triglyceride levels and thickens the blood.

    Seafood, on the other hand, contains cholesterol, but also the protective polyunsaturated fats that cause the liver to produce less harmful cholesterol and more protective HDL cholesterol.

    That’s why, rather than worry about high cholesterol foods, you should pay attention to foods high in saturated fats. "

  • health_avenger


    Some kinds of seafood, such as shrimp, contain high cholesterol. However, dietary cholesterol, despite what the drug ads tell you, doesn’t cause heart disease. Neither does high total cholesterol.

    If you’re concerned about heart attacks and want to go beyond the accepted "wisdom" on cholesterol, there are many sites on the web where you can get a more accurate picture.

    Here are a few to start you off:

  • Christina

    High cholesterol is often not caused by a seafood diet. Those that live in the mediterranean don’t have high cholesterol. High cholesterol is often due to bad diet, cellular damage, or a variety of other disorders. Some of these disorders can be genetic.

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