In 1992, one of the most comprehensive analyses of this subject concluded that the vast majority of people will react to even a great deal of cholesterol in the diet by ratcheting down the amount of cholesterol the body itself produces. In other words, the body seeks to keep its internal conditions constant. In the same way that the body excretes sweat to lower body temperature, the process of homeostasis is constantly returning the internal conditions of the body— cholesterol levels included— to a state where all biological systems can function optimally. Responding to this evidence, health authorities in Britain and most other European nations in recent years have rescinded their advisories to cap dietary cholesterol. The United States, however, has continued recommending a limit of 300 mg per day for healthy people (the equivalent of one and a half eggs). Moreover, the Food and Drug Administration (FDA) continues to allow food products to advertise themselves as “cholesterol-free,” so consumers walking down the supermarket aisle between shelves of cholesterol-free Cheerios and cholesterol-free salad dressings could easily get the impression that cholesterol in our food is an enduring health concern. Teicholz, Nina (2014-05-13). The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet (Kindle Locations 460-469). Simon & Schuster. Kindle Edition.
Posted on: Thu, 29 May 2014 01:50:42 +0000
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