The first treatment of cholesterol passes through the plate. By choosing the right foods, we can successfully bring down a high level, or maintain a “normal” level.
Remember that the excess of bad cholesterol (the one called LDL) results from a abuse of fatty productsor a problem related to the liver who can’t get rid of it. And over time, these fats accumulate on the walls of the arteries. This creates deposits that can clog them. With the possibility of serious consequences because it is a risk factor for heart and vascular diseases.
There cold cuts is one of the foods to watch closely. But for its followers, the task can be difficult.
Rillettes and pâté are the most harmful for cholesterol
“ The majority of processed meats should be avoided or completely eliminated if you suffer from high cholesterol levels. THE rillettes and pâté break records very rich in saturated fatty acids » reminds him Dr Laurent Chevallier, nutritionist.
The sausage has about 60 mg of fatty acids per 100 g, and the dry sausage more than 90!
As to ham, there are nuances. “ It all depends on the type of ham. If you remove the skin or degrease it, it becomes lean cold meats. But be careful with store-bought hams because they sometimes raise another problem, that of nitrites. Note also that defatted tongue, such as tongue in jelly, can be used in low-fat cold meats. Still have to enjoy it “says the doctor.
Distrust must concern the traditional ham wrapped in fat, but defatted and rindless raw ham can replace it. In any case, ANSES (National Agency for Food, Environmental and Occupational Health Safety) and the national nutrition and health program set thresholds not to be exceeded.
We limit ourselves to 150 g per week
To avoid bad cholesterol, we limit ourselves to 150 g of cold meats per week, no more. Sausages, bacon, canned meat are part of this category. Overall, this recommended quantity is equivalent to 3 slices of white ham or poultry ham. Consider replacing these products with eggs or fish, pulses or starchy foods, which are much less rich in saturated fats and therefore much less risky for increasing cholesterol.
Thanks to Dr Laurent Chevallier, nutritionist.
