[3 art]

http://www.naturalnews.com/043983_eggs_protein_source_nutrition.html
(NaturalNews) he secon! hal" o" the #0th centur$ was not %in! to eggs. The 1950s in
particular were a time when eggs were demonized due to their high fat content,
which pioneering nutritionists && nota'l$ (ncel )e$s* !e+eloper o" the notorious ,lipi!
h$pothesis, && 'elie+e! woul! raise cholesterol an! contri'ute towar! coronar$ heart
!isease. o!a$* howe+er* we un!erstan! that "att$ whole "oo!s li%e eggs are an essential
component o" a health$ !iet* particularl$ when the$ come "rom sustaina'le* organic
sources. -n "act* eggs ha+e 'een a staple 'rea%"ast "or people in man$ cultures "or
centuries. These people understood that, if an egg contained enough nutrients to
nourish an entire chick, then those same nutrients could nourish us to the same
extent -- and studies now confirm that this is true.
-mpro+e e$e health
(ccor!ing to the -owa .gg /ouncil* egg yolks contain two important carotenoids,
lutein and zeaxanthin, which help preent age-related !lindness and
reduce the risk of deeloping cataracts and age-related macular
degeneration. "n essence, these carotenoids -- which gie egg yolks their
distinctie yellow-orange color -- act as antioxidants in the eye,
protecting it from free radicals that can damage different parts of the
retina. #oreoer, these carotenoids are high-$uality% &ccording to a study
pu!lished in the 'ecem!er (00) issue of the *ournal of the &merican +ollege of
,utrition, the lutein and zeaxanthin found in eggs are easier for our !odies to utilize
than those found in leafy green egeta!les such as spinach.
0oo! source o" high&1ualit$ protein
here2s a goo! reason wh$ so man$ 'o!$'uil!ers eat eggs regularl$: -ne cooked egg
contains approximately . grams of protein. This protein, which is mostly contained
in the egg white, is a /complete/ protein and has a score of 100 on the !iological
alue index, meaning it contains all eight essential amino acids. #oreoer, egg
protein !oasts a perfect score of 1.0 on the 0rotein 'igesti!ility +orrected &mino
&cid "ndex, which measures a protein1s completeness. 2or this reason, eggs are a
perfect protein source for growing children and adults alike.
Note: hough eggs are not e3plicitl$ linked to weight loss, their high protein content
makes us feel full for longer, discouraging oereating. This is one of the reasons why
eggs hae traditionally !een iewed as a !reakfast food% They satiated and energized
workers 3especially agricultural workers like farmers4 for hours after consumption.
5ich in choline
.ggs are one o" the !est dietary source of choline, a 6 itamin that is a constituent of
lecithin. +holine is essential for the functioning of all cells in the !ody, including
transporting nutrients to cells associated with memory. here"ore* as research at u"ts
4ni+ersit$ in 5assachusetts con"irms* choline-rich foods like eggs directly improe
!rain function. (!!itionall$* research pu'lishe! in he 6(7.8 9ournal "oun! that
women with the highest le+el o" choline inta%e were #4 percent less li%el$ to !e+elop
'reast cancer than those with the lowest le+el o" choline inta%e.
-ther 6 itamins contained in eggs include thiamin, ri!oflain, 6., 61(, folate and
pantothenic acid. &ll of these itamins work together to promote a healthy nerous
system. 7itamin 61( is found exclusiely in animal products, making eggs especially
alua!le for egetarians.
/ontain a large num'er o" trace minerals
(ccor!ing to 7el"2s ,Nutrition:ata*, one large hard-!oiled egg contains
!etween 1 and 9 percent of our recommended daily intake 35'"4 of
calcium, iron, magnesium, phosphorus, potassium, sodium, zinc and
manganese. 7igni"icantl$* one egg also contains ;<.4 micrograms o" selenium, which
is ## percent o" our =:-. (n important antio3i!ant* selenium can help 'oost the immune
s$stem* pre+ent !egenerati+e !iseases li%e cancer an! sta'ili>e cholesterol le+els.
7ources "or this article inclu!e:
http://www.iowaegg.org
http://science.naturalnews.com
http://www.nc'i.nlm.nih.go+
http://science.naturalnews.com
http://nutrition!ata.sel".com
http://science.naturalnews.com
http://www.li+estrong.com
('out the author:
5ichael =a+ensthorpe is an in!epen!ent writer whose research interests inclu!e
nutrition* alternati+e me!icine* an! 'ushcra"t. ?e is the creator o" the we'site*
7pirit"oo!s* through which he promotes the worl!2s healthiest "oo!s.
@earn more:
http://www.naturalnews.com/043983_eggs_protein_source_nutrition.htmlAi3>>#trueBs)
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(NaturalNews) 2or years we1e !een listening to top health experts adising us to
eliminate eggs from our diet. &t the ery most, they say, eat only three eggs a week.
&ny more would simply wreak haoc on your cholesterol leels. &nd of course all of
this is starkly animated in teleision commercials showing regular egg consumers
collapsing of iolent heart attacks in the street.
:oes that soun! li%e coo%ie&cutter propagan!a to $ouE here is some logic 'ehin! these
claims: eggs contain cholesterol so the$ must surel$ raise cholesterol le+els. his
concept* howe+er* is "lawe! an! research is pro+ing it to 'e so.
-n #00F* :r. 5aria @u> ?ernan!e> o" the 4ni+ersit$ o" /onnecticut2s :epartment o"
Nutritional 7ciences loo%e! at the e""ect consuming eggs has on cholesterol le+els. ?er
"in!ings re+eale! that in two-thirds of people, consuming (-8 eggs per day had
irtually no effect on serum cholesterol leels. -n the other one&thir! o" people* 'oth
?:@ an! @:@ le+els rose e1uall$* an! the increase in @:@ was !ue to particles simpl$
getting 'igger* not more numerous. his t$pe o" rise in serum cholesterol le+els actuall$
!oes little to increase a person2s ris% "or health pro'lems such as heart attac%s.
Gnce $ou get past the assumption that eggs are terri'le "or $ou* there is room to !isco+er
the m$ria! o" health 'ene"its that come with eating them regularl$. 9ggs are :am-packed
with itamins and minerals in forms that can !e easily a!sor!ed. These include
itamins &, 6, +, ', 9 and ; in addition to iron, zinc, lecithin and choline. &ll of
these help contri!ute to !rain function, a healthy meta!olism and disease
preention.
.ggs are also a great source o" protein* especiall$ "or those who !on2t consume +er$
much meat. "t can !e difficult to o!tain all of the essential amino acids - the ones our
!odies can1t produce - if you eat a diet mostly !ased in grains. &n egg contains each
of the nine essential amino acids, making it a top source for these nutrients.
G" course* all eggs are not create! e1ual. /ommercial eggs are a nutritionall$ poor
su'stitute "or organic* "ree&range eggs. /hic%ens that are allowe! to roam "ree pro+i!e
eggs with a higher protein an! +itamin content* while organic practices mean harm"ul
pestici!es an! chemicals won2t "in! their wa$ into $our 'rea%"ast. Bou can also loo% "or
eggs that contain higher le+els o" essential omega&3 "att$ aci!s. hese come "rom
chic%ens that ha+e 'een "e! a special !iet high in those health$ omega&3s.
-" $ou2+e 'een a"rai! to commit nutritional sacrilege '$ enHo$ing a tast$ omelet in the
morning or a 'oile! egg "or an a"ternoon snac%* set $our "ears asi!e an! relish in the
wholesome goo!ness o" one o" mother nature2s 'est gi"ts.
7ources:
http://www.cholesterol&an!&health.com//holes...
http://i"itan!health$.com/health$&eggs&are&e...
http://www.ali+e.com/4<4a#a#.phpEsu'Hect_'re...
http://www.ali+e.com/;#F3a4a#.phpEsu'Hect_'r...
('out the author
.li>a'eth Ialling is a "reelance writer speciali>ing in health an! "amil$ nutrition. 7he is a
strong 'elie+er in natural li+ing as a wa$ to impro+e health an! pre+ent mo!ern !isease.
7he enHo$s thin%ing outsi!e o" the 'o3 an! challenging common m$ths a'out health an!
wellness. Bou can +isit her 'log to learn more:
www.li+ingthenourishe!li"e.com/#009/;0/welco...
@earn more:
http://www.naturalnews.com/0#<8;<_eggs_health_cholesterol.htmlAi3>>#tr+J.oi8
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(NaturalNews) =aw "ats "rom organic +egeta'les an! health$ animals are an i!eal wa$
"or man$ to 'uil! up health an! +italit$. =aw* unheate!* uncoo%e! organic eggs "rom a
clean source are an e3cellent health tonic. =egularl$ consuming raw eggs will 'ene"it
$our health as the raw egg $ol% an! white helps $our 'o!$ eliminate store! to3ins. 6ody
!uilder1s hae long known that a great way to !uild healthy muscle without the
extra fat is to eat raw eggs regularly.
<hen you cook animal proteins, eggs, milk, meat, and so on, it changes the structure
of the proteins. This is not to say that all cooked animal proteins are unhealthy, !ut
that when we do not cook the animal proteins, they many times are een healthier.
+onsuming eggs raw means that ital enzymes and nutrients are left intact.
9ating too many egg whites can cause a !iotin deficiency. 9ating the yolks only, or
the !iotin rich yolks with the whites will preent this pro!lem.
- ha+e 'een cra+ing egg nog since it was a special holi!a$ treat "or me growing up. Bet
all o" the store&'ought egg nog2s* e+en the organic ones* are ma!e with !isease causing
pasteuri>e! mil%* an! also use e+aporate! cane Huice* which is an o+erl$ heate! an!
processe! sugar.
=aw .ggs an! /holesterol
he scare a'out health$ cholesterol "rom whole "oo!s li%e eggs is un"air. he amount o"
consume! cholesterol has nothing to !o with the amount o" cholesterol in the 'o!$.
9ggs contain alua!le fat which helps cleanse and lu!ricate our internal structures.
2at and cholesterol from damaged fats, like margarine, or cheap egeta!le oils, are
the types of fats that lead to aderse health conse$uences. "t is important to
differentiate good fats from unhealthy fats.
6ad press a!out eggs is mostly sponsored !y industries that want people to consume
oerly processed and unhealthy foods. :o not 'e a"rai! to consume high 1ualit$ eggs* a
pro!uct !irect "rom nature* Hust 'ecause some 'ac%war!s science lea!s $ou to 'elie+e that
!elicious an! satis"$ing "oo!s li%e eggs might cause heart !isease or some other health
pro'lem.
he i!ea that too much animal "at an! high cholesterol are !angerous to $our heart an!
'loo! +essels is nothing 'ut a m$th. Bou can learn more a'out this m$th at
(www.ra+ns%o+.nu/cholesterol.htm) .
( wor! o" caution* i" $ou are not use! to !rin%ing lots o" cream or eating lots o" raw eggs*
!e aware that lots of raw eggs and=or cream has a healing effect on the !ody, and
sometimes they initially can cause some types of physical responses like stomach
discomfort, nausea or headaches. This is not usually food poisoning, !ut a cleansing
action within your !ody.
cheersK
5aw 9gg ,og 5ecipe
?ere is a !elicious raw egg nog recipe:
4 raw "ree&range organic eggs
# cups raw pasture&"e! mil%
; cup raw pasture&"e! cream
;/8 & ;/3 cup natural sweetener (such as: unheate! hone$* or rapa!ura)
; teaspoon "resh groun! nutmeg
;) 7eparate eggs $ol% an! whites.
#) 8len! egg $ol%s with sweetener an! a touch o" cream.
3) 7eparatel$ 'len! egg whites until so"t pea%s are "orme! (whis% ma$ 'e re1uire!). .gg
whites are optional. Bou can also ma%e cream$ egg nog '$ 'len!ing the whites with a
small amount o" cream* this ma%es it less "lu""$ an! a!!s a cream$ te3ture to it.
4) /om'ine e+er$thing together.
('out the author
=amiel Nagel is the internationall$ pu'lishe! author o" /ure ooth :eca$ an! ?ealing
Gur /hil!ren -n ,/ure ooth :eca$, Nagel* re+eals how $our teeth can heal naturall$
'ecause the$ were ne+er !esigne! to !eca$ in the "irst placeK Now there is a natural wa$
to ta%e control o" $our !ental health '$ changing the "oo! that $ou eat. =ecei+e ;9 "ree
lessons on how to stop ca+ities
,?ealing Gur /hil!ren, e3plains the true causes o" !isease con!itions o" pregnanc$ an!
chil!hoo! so that $ou can a+oi! an! pre+ent them. -t pro+i!es essential natural health
programs so that mothers an! their new 'a'ies can optimi>e their health !uring the times
o" preconception* pregnanc$* lactation an! earl$ chil!hoo!. =ecei+e a "ree chapter o"
?ealing Gur /hil!ren
6ree health in"ormation is also a+aila'le on the topics o":
( Lrogram "or preconception health 'ase! on in!igenous wis!om.
he cause o" !isease an! the en! o" su""ering o" humanit$.
@earn more: http://www.naturalnews.com/0##F0M_raw_"oo!s_eggs.htmlAi3>>#tr+o38Bo
-uale sunt consumate mai ales la micul de:ung, insa sunt utilizate si la prepararea
mai multor rete culinare. &ceste produse alimentare au un continut !ogat de
itamine, proteine dar si grasimi.
>n singur ou contine peste . g proteine si mai multi nutrienti importanti pentru
!una functionare a organismului, insa, din nefericire, tot un singur ou contine
aproximati (1( mg colesterol. 'eoarece cantitatea zilnica de colesterol din
organism nu tre!uie sa depaseasca 800 mg, ma:oritatea persoanelor renunta sa mai
includa ouale in meniul zilnic.
+u toate acestea, specialistii ne sfatuiesc sa nu renuntam la oua, deoarece cea mai
mare parte a colesterolului din organism este produs la nielul ficatului, iar
colesterolul proenit din alimentele consumate nu are un impact ma:or asupra
aselor sanguine, asa cum cred oamenii. Totodata, acestia sustin ca oamenii pot
consuma un ou in fiecare zi, fara sa se inregistreze o crestere a colesterolului din
sange.
'eoarece contine cantitati ridicate de proteine, itamine si minerale, si cantitati
reduse de grasimi saturate, oul deine un component esential din dieta zilnica.
?al!enusul contine (1 itamine si minerale, iar )0@ din acesta este proteina. 'e
asemenea, acesta contine .,(9 g proteine, (A g calciu, . mg magneziu, 9. mg fosfor,
.A mg potasiu, si ),9A g grasimi.
Tre!uie mentionat ca sunt persoane care nu pot consuma oua, si anume cei care
sunt alergici la acest produs. &lergia la oua este una din cele mai comune alergii din
timpul copilariei. +u toate ca si gal!enusul si al!usul contin o cantitate ridicata de
proteine, al!usul declanseaza mai multe reactii alergice decat gal!enusul.
"n general, alergia la proteinele din oua se manifesta inca din copilarie, insa in
cazuri exceptionale aceasta se declanseaza si la arste inaintate. 'eci, indiferent de
arsta, daca apar simptomele caracteristice acestei forme de alergie tre!uie sa
mergeti de urgenta la un alergolog.
7alorile nutritionaleBus
-uale sunt sursa de proteine, itamine esentiale si minerale care contri!uie in mod
semnificati la adopatarea unei diete echili!rate.
1. 7aloarea energetica
>n ou contine AC kilocalorii. +onsumat zilnic acesta asigura aproximati 8@ din
necesarul de energie in cazul !ar!atilor, si )@ din necesarul de energie la femei.
(. 0roteine
0roteinele din oua au o aloarea !iologica ridicata, continand toti aminoacizii
necesari organismului uman. &stfel, ouale completeaza lipsurile celorlalte alimente,
care au o aloarea !iologica mai mica, prin furnizarea de aminoacizi.
1(.5@ din greutatea unui ou este proteina, depozitata atat in gal!enus cat si in
al!us.
0e o scara alorica de la 1 la 100, oul se afla pe pozitia cea mai inalta datorita
continutului de proteine, fiind punct de referinta in ealuarea celorlalte alimente.
0roteinele din ou contin toti aminoacizii necesari organismului, o aloare
nutritionala similara aand proteinele de origine animala. &cesti aminoacizi a:uta la
producerea si la intretinerea functionalitatii organismelor proteice, cum ar fi%
enzimele anticorpii si colagenul.
- alta functie a aminoacizilor din proteine este consolidarea sistemului muscular.
#uschii :oaca un rol importanti in meta!olizarea proteinelor prin stocarea
proteinelor, si aminoacizilor care apoi sunt folositi in sinteza proteinelor.
&proximati )0@ din proteinele se gasesc in muschii scheletici, acestea implicandu-
se in reglarea cantitatii de zahar din organism.
'eci cantitatea si calitatea proteinelor influenteaza direct masa musculara.
8. 7itamine
-uale contin aproximati toate itaminele cunoscute, cu exceptia itaminei +.
1. +olina 3itamina D4 E a:uta la scaderea nielului de homocistina, asigura !una
functionare a celulelor si im!unatateste actiitatea neuronala, stimuland memoria.
(. +omplexul itaminic 6 - a:uta organismul sa transforme alimentele in energie. 'e
asemenea, folatii reduc nielul de homocistina si prein malformatiilor genetice.
8. 7itamina & - im!unatateste ederea nocturna, dar este implicata si in mentinerea
sanatatii pielii.
). 7itamina 9 - antioxidant care actioneaza in prezenta itaminei + si seleniului
pentru preenirea aparitiei afectiunilor cauzate de radicalii li!eri.
5. Futeina E se afla in stransa legatura cu itamina & si se gasesc in pigmentul
gal!enusului de ou. &cestea se afla intr-o concentratie ridicata pe retina, si a:uta la
preenirea degenerescentei maculare.
). #inerale
-uale contin o parte din mineralele necesare organismului nostru. "n special,
acestea contin iod, necesar in producerea hormonilor tiroidieni,in dezoltarea si
!una functionare a creierului dar si a altor organeG si fosfor necesar pentru
consolidarea sistemului osos.
-rganismul uman nu produce iod, astfel, acesta tre!uie introdus numai prin
alimentatie.
'e asemenea, ouale detin o cantitate ridicat de zinc, necesar in indecarea plagilor si
infectiilor, seleniu, un important antioxidanti care a:uta la consolidarea sistemului
imunitar, calciu necesar in dezoltarea sistemului osos si im!unatateste functiile
celulare.
"n cantitati mai mici se gaseste fier, component ital pentru glo!ulele rosii din sange.
5. +ar!ohidrati si fi!re
-uale contin urme de car!ohidrati si niciun gram de fi!re.
.. ?rasimi
11.(@ din continutul unui ou este grasime. +ea mai mare cantitate de grasime din
ou se gaseste in gal!enus, si numai 0.05@ in al!us.
&proximati 1A@ dintre acizii grasi din ou sunt polinesaturati, ))@
mononesaturati si numai 8(@ sunt grasimi saturate.
?rasimile saturate sunt considerate principala cauza care determina cresterea
colesterolului din sange, reducerea acestui tip de grasimi fiind considerata cea mai
eficienta strategie pentru scaderea colesterolului. Totodata, prin reducerea
colesterolului din sange este redus si riscul aparitiei afectiunilor coronariene.
A. +olesterol
+olesterolul si lecitina sunt su!stante esentiale pentru dezoltarea si functionarea
celulelor din organism. +olesterolul a:uta la mentinerea flexi!ilitatii si
permea!ilitatii mem!ranei celulare, dar este si materie prima pentru grasimile care
mentin flexi!ilitatea pielii.
#ai mult, colesterol participa la producerea hormonilor sexual, cortizol, itamina '
si saruri !iliare.
Fecitina este implicata in transportarea lipidelor prin sistemul sanguine si a:uta la
meta!olizarea colesterolului.
C. -mega 8
,umai ouale proenite de la gaini hranite cu seminte sanatoase contin oin gal!enus
acizi grasi omega-8. +onsumarea acestor oua stimuleaza producerea colesterolului
H!unI=D'F si creste numarul lipidelor din sange.
+ercetatorii sustin ca acizii grasimi omega 8 :oaca un rol important in mentinerea
sanatatii sistemului cardioascular prin scaderea colesterolului, trigliceridelor si
densitatii lipoproteice. 'e asemenea, acesti acizi grasi asigura !una functionare a
creierului, preine afectiunile oftalmologice si consolideaza sistemul imunitar.
+onsumul de oua
,u se impune consumarea unui numar limita de oua, insa tre!uie sa se acorde multa
atentie modului in care acestea sunt preparate. &stfel, sunt recomandate mai ales
ouale fierte, si este indicat sa se eita consumarea acestora in com!inatie cu !ranza
sau unt, deoarece creste nielul de grasimi saturate.
0ersoanele care sufera de hipercolesterolemie pot consuma numai 8 oua pe
saptamana, cu toate ca studiile au aratat ca colesterolul din alimente nu contri!uie
la cresterea nielului de colesterol din sange.
&limente cu un continut ridicat de colesterol% oua, organe E ficatul sau rinichii.
0entru reducerea colesterolului din sange, pacientul tre!uie in primul rand sa
reduca consumul de grasimi, mai ales cele saturate, care au un impact ma:or asupra
nielului de colesterol din sange. - dieta !azate pe fi!re determina reducerea
cantitatii de colesterol care a:unge in sistemul sanguin.
'ieta cu oua
'ieta cu ou, sau dieta #ayo, nu este un regim care presupune consumul exclusi de
oua, ci tre!uie ca ma:oritatea cantitatii de proteine necesara zilnic organsimului sa
fie a!sor!ita din oua.
'ieta cu ou isi are originile in prima faza a dietei &tkins E 2aza "nductiei - care
recomanda ca proteinele asimilate de organism sa fie din oua, deoarece acestea au o
cantitate scazuta de car!ohidrati si grasimi saturate.
'atorita continutului si calitatii proteinelor, oul este un produs alimentar satios, si
ar tre!ui indicat in toate regimurile pentru pierderea kilogramelor in plus.
-uale sunt o sursa excelenta de proteine si alte su!stante nutriite itale
organismului uman - acizi grasi omega-8, proteine, itaminele &, 9, 6, ', D, folati,
fier, fosfor, zinc etc. 'e asemenea, acesta contine o cantitate scazuta de grasimi
saturate si calorii.
+ea mai mare parte a itaminelor si mineralelor din oua se gasesc in gal!enus, dar
si al!usul este o sursa !una de proteine si, in plus, contine o cantitate mica de
colesterol.
'eoarece are alori nutritionale impresionanate, timp de catea zile inainte de
competitie, sportiii consuma oua crude la micul de:un.
-uale si afectiunile cardioasculare
#it sau adearJ
&dear - -uale au o aloare nutritionala ridicata. >n singur ou contine . g proteine,
grasimi nesaturate, colina, luteina etc.
&dear - -uale au o cantitate ridicata de colesterol. >n singur ou contine (1( mg de
colesterol. Totusi este o cantitate mica in comparatie cantitatea continuta de% ficat,
creeti sau carne de rata.
#it - Toate cantitatea de colesterol a:unge in sistemul sanguin, dupa care este
depozitat in artere. ,umai o mica cantitate din colesterolul proenit din alimente
trece in sistemul sanguin, grasimile saturate si trans sunt principalii factori care
determina trecerea colesterol in sange.
#it - -uale agraeaza !olile cardioasculare. 0otriit celui mai mare studiu realizat
in domeniu, care a urmarit impactul consumului de oua asupra afectiunilor
cardioasculare, nu exista nicio legatura intre consumul de oua si afectiunile
cardioasculare.
n cazul pacientilor cu dia!et zaharat, consumarea zilnic de oua poate contri!ui la
dezoltarea afectiunilor cardioasculareK
-piniile sunt impartite, sunt medici care interzic consumul de oua in cazul
pacientilor care urmeaza un regim pentru scaderea colesterolului din sange, insa
sunt si medici care precizeaza ca nu au fost inregistrare ariatii ale nielului de
colesterol, atunci cand pacientul a consumat un ou.
>n studio realizat in B>&, la care au participat 91( oluntari, a conchis ca ouale nu
au nicio legatura cu cresterea cantitatii de colesterol din sange, sau cu aparitia
afectiunilor ischemice cardioasculare.
-uale si colesterolul
&tat timp cat colesterolul este cauza principala care determina aparitia afectiunilor
cardioasculare, consumul oualor este scazut tocmai fiindca au o cantitate ridicata
de colesterol.
+olesterolul este un complex de su!stante care se gasesc la nielul fiecarei celule de
la ficat. -rganismul uman nu poate supraietui fara acesta. +olesterolul a:uta la
stimularea producerii hormonilor sexuali si suprarenali. 'e asemenea, colesterolul
se poate transforma in itamina ' si poate fi utilizat la calcifierea oaselor si a
danturii.
+ea mai mare cantitate a colesterolului din organism este produsa chiar de acesta, si
numai o mica parte proine din alimentele consumate. 2icatul si intestinele sunt
primele locuri unde colesterolul este produs.
9xcesul de colesterol din organism este principalul factor care contri!uie la aparitia
ateroscrelozei, iar aproximati 90@ din cazurile de angina insta!ila si infarct
miocardic si atac cere!ral sunt cauzate de ateroscreloza.
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