Saturated fats are largely considered unhealthy and their consumption should be kept to a minimum. These fats are the primary dietary cause of high blood levels of low-density lipoprotein or LDL, the so-called ‘bad cholesterol’.
Although cholesterol is technically not a fat, the American Heart Association recommends limiting daily dietary intake to 300 mg for adults without heart disease.
Having too much cholesterol in blood is unhealthy. The extra cholesterol can be deposited in artery walls, narrowing them and interfering with normal blood flow. The higher the level of LDL in the body the greater the risk of a heart attacks.
Sources of saturated fat include most animal products, particularly butter, cheese, whole milk, ice cream, organ meats, fatty cuts of beef and some shellfish.
Only animal foods can contain cholesterol, which is made by liver.
What is cholesterol? It is a modified fat that is actually more like wax than fat or oil; it does not dissolve readily in water or in bloodstream.
Between 1500 and 1800 mg of cholesterol are produced every day by human body. Every cell uses cholesterol to help construct protective cell membranes.
It insulates nerve cells and helps skin cells retain moisture and at the same time forms a special barrier against various toxic substances, making cells resistant to the penetration of certain toxins and keeping water from leaving human body too quickly.
It makes up a major part of human brain, and is the main building block for vitamin D and essential hormones such as cortisones, estrogen, progesterone and testosterone.
Cholesterol
