In order not to face the dysfunction of the body and to take care of our health, one of the important precautions to take is to reduce cholesterol or at least prevent the risks.
How to lower cholesterol?
The first thing to do in this fight is to lower the rate of bad fats which circulate in the blood because in the long run, they can block the arteries. On the other hand, it is not all oily substances that are harmful, but particularly the saturated fats contained in fried foods, butters, donuts and cooking oils of animal origin.
Here some recommendations to help you reduce cholesterol:
- Do not take hyperglycemic foods (eggs, starches, pastries, cheese).
- Exclude foods high in sugar and alcoholic beverages.
Meat should be limited as much as possible fat like pork.
Avoid tobacco and foods that contain a significant amount of salt.
Be careful when choosing dairy products because some are not atherogenic.
Can we reduce cholesterol with food?
A good diet may cause real benefits on the diabetic field. Indeed, by choosing and studying intelligently what you swallow, you can stabilize the level of your cholesterol in the blood . You have to make the right choice in food and measure your nutritional intake. Our advice could surely be useful to you:
- Increase nutrients rich in antioxidants.
- Use more vegetable oils.
Favor fruits or citrus fruits (fresh and dried oilseeds), nuts, varieties of seeds, whole grains, seafood, fish and lean meats.
Eat more healthy foods and legumes .
Choose oily fish.
Bet on a vegetarian diet.
Adopt a healthy lifestyle.
Elements (nutritive and active) that fight cholesterolemia
Soluble fibres, carotenoids, vegetable proteins, vitamins (A, C, E), fatty acids (monounsaturated), Omega-3 and 6, polyphenols and phytosterols are useful for lowering cholesterol. The daily introduction of these substances in your diet can only be beneficial.
Reduce cholesterol: all foods that have virtues
All foods with a very low glycemic index are to be included in your dishes and your daily ratio : chickpeas, buckwheat, flax seeds, quinoa, lentils, broad beans, dried beans, apples, peaches, pears, grapes, bananas, oranges, figs, artichokes, chicory, asparagus, onions, garlic, broccoli, leeks, barley, flakes oats, rapeseed oil, olive oil, green tea, shellfish, sardines, trout, herring, anchovies, oysters, salmon, rabbits, poultry and veal.
Presse Santé strives to transmit health knowledge in a language accessible to all. In NO CASE, the information given can not replace the advice of a health professional.
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