A Comprehensive Analysis of High Cholesterol, the "Silent Killer": From the Mysteries of its Components and Standards to the Dining Wisdom of Cholesterol-Lowering Vegetables [i]

Hyperlipidemia refers to excessively high levels of cholesterol or triglycerides or excessively low levels of high-density lipoprotein cholesterol in the blood, which modern medicine calls dyslipidemia [i]. It is a major factor leading to atherosclerosis and a risk factor for the development of cardiovascular and cerebrovascular diseases [i]. Understanding hyperlipidemia: The blood in the human body contains lipid components required by the body, called blood lipids [i]. Blood lipids include fats and lipids [i]. Fat is mainly triglycerides; lipids are a general term for phospholipids, glycolipids, and sterols [i]. Hyperlipidemia is caused by both internal and external factors [i]. The internal factor is genetic factors; while the most important external factor is dietary structure [i]. Cholesterol is an essential substance for the human body, which can synthesize it itself [i]. It is an essential component of human cells, especially cell membranes [i]. The more you eat, the more cholesterol you have in your body [i]. Cholesterol entering the body enters the liver, is converted into bile acids, and is excreted into the intestines, where it is reabsorbed, a process called enterohepatic circulation [i]. The ideal blood lipid levels are as follows: total cholesterol below 200 mg is considered normal; high-density lipoprotein cholesterol (HDL-C) above 45 mg is considered normal; low-density lipoprotein cholesterol (LDL-C) below 130 mg is considered normal; and triglycerides below 200 mg is considered normal [i]. Abnormal blood lipids are mainly caused by elevated total cholesterol, the main component of which is low-density lipoprotein cholesterol [i]. LDL-C determines the cholesterol content in the blood [i]. To maintain appropriate cholesterol levels and ensure normal physiological function, HDL-C transports cholesterol to the liver for breakdown and excretion [i]. Controlling high blood lipids begins with dietary control [i]. Animal fats, animal brains, livers, kidneys, egg yolks, shrimp, and crab roe are high in cholesterol and should be consumed in moderation [i]. Foods with lower cholesterol or those that lower cholesterol, such as grains, lean meat, chicken, duck, fish (especially seafood), sea cucumber, kelp, potatoes, bananas, and vegetable oils, should be increased appropriately in the daily diet [i]. Some inexpensive and nutritious vegetables also have lipid-lowering effects: 1. Chili peppers: Containing vitamin C, they can also lower cholesterol levels, making them a natural lipid-lowering food [i]. Japanese scholars have found that capsaicin flavoring can promote fat metabolism and prevent the accumulation of fat in the body [i]. 2. Cauliflower: Also known as "a gift from heaven" [i]. Cauliflower contains a lot of flavonoids, which are good blood vessel cleansers and can effectively remove cholesterol deposited on blood vessels [i]. 3. Eggplant: Eggplant skin contains abundant vitamin P, which has a significant function of lowering blood lipids and cholesterol [i]. In addition, eggplant also contains a large amount of saponins, which can also lower cholesterol in the blood [i]. 4. Garlic: Has a significant effect on lowering blood lipids and preventing arteriosclerosis, and can effectively prevent thrombosis [i]. 5. Bitter melon: Contains a lot of bitter melon saponins, which can stimulate insulin release, have a very significant effect on lowering blood sugar, and can also regulate blood lipids [i]. 6. Celery: Rich in vitamins and minerals, it can enhance gastrointestinal motility and help eliminate excess fat from the intestines [i]. 7. Onions: They also play a role in preventing cholesterol deposition on arterial walls [i]. In addition, shiitake mushrooms and wood ear mushrooms can lower blood cholesterol and triglycerides [i]. While controlling diet, maintaining regular physical exercise is beneficial for burning body fat and accelerating blood circulation, preventing blood stagnation and thus helping to prevent cholesterol deposition on blood vessel walls [i].