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andrea76figueroa
Posts: 13 Member
I guess you could say I truly started low-carb high-fat Wednesday so I'm very new I seem to be okay most day staying under my carbs and my calories but I'm constantly going over in my cholesterol and sodium. Is that something that's okay? I drink about 90 oz of water a day but I don't know how to determine if the cholesterol is good or not.
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Good Lord! I've been so busy watching my calorie, carb, protein and fat intake, that it completely skipped my mind , at my age I should also be monitoring my salt and cholesterol. I've had to go back and tweak my diary settings and menus. Thanks for the wake up call.0
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Yes, it's okay. Science behind keto is finding consuming high cholesterol foods, does not directly effect cholesterol levels.
Keep in mind, that way of thinking started in the late 70s-80s which is part of what started the entire fat-free frenzy.
In the past, someone with high LDLs and triglycerides would be told by doctors to avoid egg yolks.
Now doctors supporting keto, are telling same patients to eat the yolk.
Keto, despite the consuming higher cholesterol from food intake, is repeatingly showing that patients' LDLs and triglycerides are lowering, while HDLs are raising.
Sodium, I use a potassium salt substitute and sea salts. I cook with very light sea salt, and sprinkle cooked food with salt substitute. I do watch my sodium levels, history of heart failure!1 -
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6024687/ "Dietary Cholesterol and the Lack of Evidence in Cardiovascular Disease"
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6129189/
"In the new DGAC report, one widely noticed revision was the dropping of dietary cholesterol as a “nutrient of concern.” This surprised the public, but is concordant with scientific evidence demonstrating no appreciable relationship between dietary cholesterol and serum cholesterol1 or clinical cardiovascular events in general populations.2 The DGAC should be commended for this evidence-based change.
A far less noticed, but more momentous, change was the new absence of any limitation on total fat consumption. The DGAC neither listed total fat as a nutrient of concern, nor proposed any limitation on its consumption. Rather, they concluded, “Reducing total fat (replacing total fat with overall carbohydrates) does not lower CVD risk[...]"
Basically, eat as much cholesterol as you want. It is not a concern.
Sodium is a similar thing. In fact, it is much more likely that sugar is the biggest driver of high-blood pressure, and not the sodium. Once you have cut the sugar out, there really is no need to worry about the salt. That said, I know people on both ends of the spectrum (0g a day to 5g a day). And, it seems that the body will adapt to the amount you consume.
In short, neither of these things are things you need to think about. That is why you don't see anyone in the low-carb and keto community worrying about them or tracking them.5 -
Like above commenter: Those are two studies I had read also.
Along with the results of the American Heart Institute, huge study of around 19,000 patients, over 15,000 had lowered blood pressure, lowered cholesterol levels, and had lost significant weight.
Unfortunately, I have to watch sodium, or I end up with edema. But NoSalt salt substitute doesn't taste that bad and ups my potassium a little.0 -
You need sodium. No doubt even more than you’re getting.
https://www.dietdoctor.com/low-carb/salt-guide2 -
Thanks everyone. It appears I wo t worry so much about my sodium and cholesterol right now. If when I go back to the dr. She has co. Ernst I'll worry about it then.2
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andrea76figueroa wrote: »Thanks everyone. It appears I wo t worry so much about my sodium and cholesterol right now. If when I go back to the dr. She has co. Ernst I'll worry about it then.
You may also want to bring those articles to your doctor to see what they think. If you've got a good doctor, they can help you understand the findings and recommendations in the greater context of the scientific literature.3
