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(13) Importance of Low Blood Cholesterol Levels

Understanding Cholesterol


Every nation that lives on a modern commercial diet is eating its way into the high cholesterol danger zone of heart attacks. Evidence from studies conducted by the greatest medical authorities around the world indicates the shocking dangers of high blood cholesterol levels, see chart on inside front cover.


The U.S. has the highest known average blood cholesterol level in the world, and is generally credited with the dubious honor of being the birthplace of the coronary epidemic! In fact, 1 out of every 2 men in the U. S. will die from a heart attack long before his normal life expectancy. This is a serious reason for Americans (especially men) to take action right away!

Americans Love High Cholesterol Foods

American men love all these cholesterol disasters: steaks, big slices of roast beef, thick slices of ham, ribs, pork chops, fried chicken, roasts, bacon and luncheon meats, as well as cheese, ice cream, whipped cream, cream, sour cream, milk, butter, eggs, commercial pies and pastries, candy, French fries, meat gravies, potato chips and commercial salad dressings made with saturated oils.


All these favorite American foods have a lot of hard or saturated fats, primarily of animal origin. These saturated fats are high in cholesterol. Consequently, the average blood cholesterol index in the United States today is between 230 and 260 - far above the safety level. High blood cholesterol levels have definitely been established as the forerunners of most heart attacks.

It is perfectly normal to have a certain amount of fat and cholesterol in your bloodstream. Called lipoproteins, they are necessary for the upkeep of the body. However, trouble begins when you have an excess of fat clogging your body’s pipes.

Some Blood Cholesterol is Normal

Every cell in the body needs some cholesterol to function properly. Produced in the liver, cholesterol is delivered through the bloodstream to all the various cells of the body. However, the cells take only what cholesterol they need; any excess remains in the bloodstream. The unused cholesterol eventually collects in the circulatory system as plaque deposits that clog artery walls.


Good news - the liver rarely produces more cholesterol than the body needs. The bad news is that it can enter the body by more ways than the liver’s activity. What you eat also greatly influences your cholesterol levels!

Let Mother Nature wisely help you keep the doctor away. Researchers in the Netherlands have found that people who lovingly tend to houseplants or a small flower or vegetable garden have significantly fewer heart attacks than people who don’t. Gardening was also found to lower blood pressure. So plant an organic veggie garden today for more blessings of health and happiness.

– Patricia Bragg, an ardent organic gardener and fan of organic foods!

This fatty substance, cholesterol, is found in the liver, brain, nerves, bile, and blood of all humans and mammals. Eating meat and dairy products can adversely raise your cholesterol levels. Because when this is beyond the amount your body needs, the excess remains in the bloodstream and collects along arterial passages.

Warning: this arterial cholesterol buildup may cause serious cardiovascular blockage and even death Two Types of Cholesterol - HDLs & LDLs


FIRST are the high-density lipoproteins (HDLs), known as good cholesterol. High HDL levels are linked to a lower risk of heart disease and heart attack. Researchers believe that HDLs travel through the bloodstream collecting bad cholesterol. But the exact benefits of HDLs are difficult to estimate, because after the HDLs have traveled through the bloodstream they may return to the liver and be turned into bad cholesterol!

SECOND are the low-density lipoproteins (LDLs), often referred to as the bad cholesterol? When LDLs occur in excess in the body, they dangerously coat and clog arterial walls. LDL cholesterol is also very dangerous in another way: when exposed to heat and oxygen, these cholesterol molecules slowly change. When it occurs in fats, we call this process going rancid. When fats go rancid, their LDLs become infested with harmful free radicals.



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