The Vitamin Supplement HQ

The name cholesterol is a derivation from the Greek words: chole, which means bile; and stereos, which means solid. The suffix –ol is a chemical suffix for alcohol.

One of its major uses is in the synthesizing of bile acids. This takes place in the liver when cholesterol is transported. The formation of acids will be secreted through the bile. The importance of this cholesterol manifests as the lower intestine reabsorbs most of these bile acids, and are not all secreted out of the body. These are then cast-off into the liver.

Although cholesterol has a special role in certain biochemical processes, many, especially middle-aged persons, fear cholesterol. When we speak about cholesterol, for these people it is always about an element that can be most traitorous to their lives. For them, cholesterol is best associated with cardiovascular disease, a disease with a range of lipoprotein cholesterol moving patterns or one with high doses of cholesterol in their blood. This cannot be far from the truth, but unknown to many, there are two kinds of cholesterol: bad cholesterol and good cholesterol.

So, when does cholesterol becomes bad? Furthermore, how can we say if cholesterol is good?

When cholesterol is bad, the formation of a thick and hard deposit or plaque clogs the arteries. These arteries feed the human heart as well as the brain. Bad cholesterol manifests when there is too much low-density lipoprotein (LDL) that is circulating in the blood. This is the condition more known as “atherosclerosis”, to which this can cause a stroke or heart attack. Generally, the optimal level that human bodies should contain with LDL cholesterol is around 100mg/dL. More would increase risk of heart disease.

On the other hand, good cholesterol, or high-density lipoprotein (HDL), has a high level that seems to guard us against heart attacks. Many medical studies contend with HDL cholesterol as the element that transports some of it to the liver and away from the arteries. Other medical experts believe that it eliminates excess cholesterol that forms plaque in the arteries. Hence, the build-up of the cholesterol is slowed down.

There is another kind of cholesterol: Lp(a), a plasma LDL genetic variation. This is the kind that becomes a high-risk factor, wherein a formation of fatty tissues in the arteries can develop prematurely, when a high-level of this cholesterol is already starting to contribute to the heart disease. Up to date, there is still no evidence showing why this kind of cholesterol is an important factor for building-up fatty deposits.

If you are worried over your cholesterol count, you need to check on this. Control its build-up if you don’t want to get threatened with the heart disease. Your diet and your lifestyle are essential factors that affect your blood count. Your genes are another but you can’t change or modify this. Instead, looking into the first mentioned two factors should aid you to determine whether you are achieving healthy cholesterol level or not. If it proves that you are on the unhealthy level, seek medical help before anything worse happen. If it is otherwise, help yourself by keeping it from bordering the healthy level. Getting your cholesterol screened regularly, eating the right amount of food, exercising regularly, and maintaining your weight should be religiously followed to avoid any ugly circumstances.

Most vitamins are described as either fat-soluble or water-soluble. The simple mnemonic
“ADEK” is used to identify the fat-soluble vitamins: vitamins A, D, E and K. Fat-soluble vitamins are stored by the body, in our stores of fat and in our livers, whereas a larger proportion of the water-soluble vitamins we consume pass through our bodies and are excreted in urine.

Any vitamins can be toxic if taken in massively large doses, but the fat-soluble vitamins need to be taken more carefully because of their penchant for building up in our systems. Fat-soluble vitamins are less likely to need to be taken in supplemental form because the body stores them. Also, unlike the water-soluble vitamins, the fat-soluble vitamins do not lose their vitamin content in cooking and preparation.

We are all familiar with the term “RDA”-recommended daily allowance-that is used for vitamins and is found on many vitamin labels and food packages. However, you should also look for the “UL”-upper intake level-to make sure you do not take too much of your vitamins, especially the ones that are fat-soluble.

The description of different vitamins as fat-soluble or water-soluble doesn’t refer to the form they come in. It doesn’t mean that one kind of vitamins dissolves in water and one doesn’t. The terms refer to the way our bodies handle the vitamins. Fat-soluble vitamins are absorbed through our stomachs and intestines and are stored in the liver, while water-soluble vitamins dissolve and are absorbed for immediate use. People are less likely to be deficient in fat-soluble vitamins because our bodies store them, but certain conditions and medications can cause deficiencies in any vitamin. When in doubt, consult your doctor.