Hypo-cholesterolemia is a decrease in the level of
total HDL and LDL/VDL cholesterol levels that prevents the body from
producing proper levels of hormones, blood plasma, brain fluids,
collagen tissue, and other vital components.
Notes: The body produces cholesterol as required
through the liver and it is important to note that cholesterol
intake does not equate to cholesterol production. Egg yolks contain
213 mg. of cholesterol, but do not increase LDL (bad) cholesterol at
all, only HDL (good) cholesterol, and not very much of that. There
is significantly greater concern over low cholesterol (cholesterol
levels below 170) than high cholesterol. People experiencing low
cholesterol levels have a very difficult time healing, especially
ulcerated skin conditions, and keeping hormones balanced. High
cholesterol continues to be a source of concern in society today,
however the body has its own natural checks and balance system that
stops cholesterol from coagulating and building up on artery walls.
Lecithin is a key part of this system. Problems related to
cholesterol are more a result of the saturated and polyunsaturated
fats that we eat in our diets, along with low raw green vegetable
(magnesium rich) intake that keeps calcium in solution. When
undigested fats (bad fats) and unabsorbed calcium mix with
cholesterol, then it becomes plaque, and not before. Further, recent
medical findings associate cholesterol production with the thyroid
gland. Low thyroid function, or hypothyroid, results in higher
cholesterol levels, while high or hyperthyroid, results in much
lower cholesterol levels. When working with your medical
professional about cholesterol-related probems, suggest that a full
thyroid examination be given as well.
