Cholesterol

  Cholesterol is a necessary ingredient for building cell membranes and hormones and for producing vitamin D and bile. High cholesterol levels, however, can lead to the development of heart attacks and strokes.

  Because high-density lipoprotein (HDL) is capable of removing cholesterol from the blood to the liver and out through the bile, it is called “good” cholesterol. Low-density cholesterol (LDL), on the other hand, carries cholesterol to the cells, and it is here that it is more likely to contribute to the development of plaques and arteriosclerosis (narrowing of the arteries).

   Although, in most cases, elevations of blood cholesterol and/or triglyceride (another blood fat) levels are due to dietary and lifestyle factors, elevations can also be due to genetic factors. These conditions are referred to as Familial Hypercholesterol, Familial Combined Hyperlipidaemia and Familial Hypertriglyceridaemia. These disorders are among the most common inherited diseases, as they affect one in every five hundred people.

  Most of the cholesterol in our blood does not come from dietary sources; a diet aimed at eliminating cholesterol will reduce it by 10 per cent only. Most of the body’s cholesterol is produced by the body itself. In fact, a deficiency in cholesterol is associated with a higher risk of cancer and immune disorders. This is because the role of cholesterol is a protective one, binding toxic mycotoxins in the blood.

  Researchers at the World Health Organisation (WHO) have found that a diet of mostly refined carbohydrates (sugar, white flour, etc.) increases the presence of fungal mycotoxin blood levels, which in turn trigger the liver to increase its production of circulating cholesterol.

  Many health factors raise cholesterol levels: hyperthyroidism, smoking, a sedentary lifestyle, alcohol abuse and a diet low in fibre and high in processed, refined foods. The most important approach to lowering a high cholesterol level is a healthful diet and lifestyle. The dietary guidelines are straightforward.

• Eat less saturated and cholesterol by reducing or eliminating the amount of animal products in the diet.
• Eat more fibre-rich plant foods (fruits, vegetables, grains and legumes).
• Lose weight, if necessary. Get regular aerobic exercise. Don’t smoke. Reduce or eliminate consumption of coffee (both caffeine and decaffeinated).

  In many cases, dietary therapy alone is not sufficient to get fat levels into the desired ranges. Fortunately there are several natural compounds that can lower cholesterol levels.

  Vitamin B5 (pantothenic acid) will lower “bad” cholesterol (LDL) and increase “good” cholesterol by 10 to 15 per cent. Take 900 mg per day. Vitamin C directly promotes the breakdown of triglycerides. Take 1 to 3g per day.

  Lecithin will help in the proper breakdown and transport of fats. Take 4-6 tablespoons per day.

  Taking 1 tablespoon of flaxseed oil will help reduce cholesterol and triglyceride levels. 1-4 cloves of fresh garlic or 4,000 mg of allicin per day in tablet form will also help reduce cholesterol by 15 per cent.

David Foley

MNIMH, MRCHM

Medical Herbalist