How Does Eliminating Red Meat Lower Cholesterol?
- High cholesterol or hypercholesterolemia refers to the concentration of bad cholesterol, not cholesterol in general. Our body needs cholesterol to build healthy cells, along with testosterone, estrogen, vitamin D and other compounds. Cholesterol is found in every cell of the body. When discussing ways to lower cholesterol, it means bad cholesterol. Understanding how cholesterol works and what it does can better explain why eliminating red meat from the diet will help lower cholesterol.
- The body also needs fat, which is a source of energy and energy storage. Neither fat nor cholesterol dissolves in blood, so the body packs them together, enabling them to move through the blood, creating protein covered particles called lipoproteins. The three different types include low-density lipoprotein (LDL), very-low-density lipoprotein (VLDL) and high-density lipoprotein (HDL). LDL is the bad cholesterol--it accumulates on the walls of the arteries, causing them to narrow. VLDL is even worse--it contains more fat and makes the LDL particles larger. HDL is good cholesterol; it moves excess cholesterol to the liver. The fatty deposits that build up from bad cholesterol impede blood flow and increase the risk of stroke and heart attack.
- The type of fat you consume influences the type of lipoprotein your body creates. Fats that are considered good are unsaturated fats, commonly derived from plants and seeds. Examples include olive and vegetable oil. When at room temperature, unsaturated fats are liquids. Unsaturated fats stabilize heart rhythms and ease inflammation.
- Eating a leaner diet and eliminating bad fats can improve cholesterol levels. Animal fat is considered bad fat. Red meats are high in animal fat, so eliminating them from the diet can help to improve your cholesterol levels. Some red meats are higher in animal fats than others--if you aren't willing to completely eliminate red meat from the diet, choose leaner cuts of meat and trim off all the fat before cooking.