We eat them often but we shouldn’t because these 5 fish raise cholesterol and triglycerides

From the amount of fat that accumulates on the hips and abdomen, it can often be understood that the person’s health is beginning to falter. The first sleep apneas appear, sleep is restless, you get tired easily even when you don’t make great efforts. Wheezing, high heartbeats or arrhythmias, swelling in the legs and feet together with high maximum blood pressure are all due to excess fat. When lipids are deposited on the walls of blood vessels in large quantities they cause a series of disorders and diseases that often become chronic. However, taking care of nutrition is truly “incredible how much triglycerides and cholesterol go down with the 5 best foods for the heart and brain”.

In addition to constant physical activity, it would be advisable to choose wisely the foods to bring to the table or to be consumed as snacks. Even when fish products are included in your diet, you need to collect information on the fat content. And that’s because we eat them often but we shouldn’t because these 5 fish raise cholesterol and triglycerides. On the contrary, for nutritionists “here are what types of fish to eat with high bad cholesterol and what to do with salmon and sea bass, squid and mussels”.

We eat them often but we shouldn’t because these 5 fish raise cholesterol and triglycerides

The best results in terms of weight loss and the maintenance of a state of psychophysical well-being are obtained with a few winning moves. For example, “it is surprising how much bad cholesterol can be lowered by those who get used to not eating after this hour”. But at the same time, the speed with which a spike in blood fat is registered in sushi lovers is equally amazing.

For example, think of salmon roe or caviar which contains more than 300 mg of cholesterol per 100 grams of product.

But even those who do not frequent the places where sushi is tasted must moderate the consumption of sardines in oil in which there are 140mg / 100g of cholesterol.

The third seafood product to eat only infrequently is fresh prawns which contain 150mg.

Furthermore, the quantity of cholesterol present in oysters is identical up to the bottarga which instead contains even 440mg.

It remains therefore to prefer the consumption of oily fish rich in unsaturated fats which instead favors the production of HDL cholesterol, ie the good one. In fact, some recent studies have amply demonstrated the protective function of omega-3 fats in reducing the risk of developing cardiovascular diseases.