Cholesterol: Know the Good, the Bad, and the Ugly

By  | 

We hate spam too, we'll never share your email address



Do you know what the number levels are that indicate good or bad cholesterol? In this country, with our Western medical practices, a reading of 240 or higher is considered high and a target for commercial medications or treatments, which are known to have numerous side effects.

If your levels are below that, especially below 200, then, aside from exacerbating habits, such as smoking and heavy drinking, which affect your heart, you are considered on the plus side.

Cholesterol: Good, Bad & Ugly

Photo: Flickr/Le Van Thao

There are some extremely effective, natural remedies to lower and maintain healthy cholesterol and triglyceride levels which you can try before agreeing to take commercial medications. Let’s start with Vitamin K2. This is not like Vitamin K, which is supposed to help your eyesight and protect your blood clotting factors. Vitamin K2 is a scrub brush for your circulation system. It helps sweep your circulatory system, removing cholesterol, plaque, and carrying much needed oxygen to the furthermost reaches of your body, possibly preventing clogs in blood vessels, which in turn enhances and improves nerve endings through the supplies of much needed nutrition at the cellular levels, not to mention the lowering of LDL levels.

Cholesterol: Good, Bad & Ugly
Photo: Facebook/Innerzye

Antioxidants are the key in many of the foods recommended to lower cholesterol levels. Berries are the keyword, even though there are a number of other food sources that can be added to your diet. Berries contain soluble fiber and phytosterols, which help lower LDL levels. Blueberries are considered number one, followed by blackberries, strawberries, raspberries, and cranberries. One cup of blueberries a day, prepared however you enjoy them, is more effective for lowering LDL than any statin drug….frozen, fresh, or cooked. Just don’t microwave.

According to Baylor College of Medicine,”Researchers conducted cell-based assays to measure the antioxidant activity of blueberry extract after various cooking methods. Antioxidants help to fight oxidative stress, a contributor to certain human diseases. Microwaving for five minutes had a detrimental effect on the antioxidant capacity of the blueberries. Antioxidant activity was not reduced when using shorter microwaving times, or baking or boiling.”  

Page 1 of 2:12