Most seafood except for fish has high cholesterol. Is it the good or bad cholesterol?
The good and bad cholesterol does not come from the food, but is made in our own bodies. It is recommended that total cholesterol levels be below 200 mg/dl (that’s 200 milligrams per 100 ml of blood). The cholesterol doesn’t just float freely in the bloodstream; it is attached to proteins called lipoproteins. There are three important classes of lipoproteins: HDL, LDL and VLDL. The “bad” cholesterol is low-density lipopotein cholesterol, or LDL-C, and not all of the LDL-C is bad — just the small particle LDL-C. It is considered desirable for the level of LDL-C to be below 130 mg/dl, but if a person has coronary artery disease or has had a heart attack, or has diabetes mellitus, the LDL-C level should be below 100 mg/dl and some experts are recommending levels of 70 or lower. The so-called “good” cholesterol is high-density lipoprotein cholesterol, or HDL-C. A level of 40 mg/dl or higher is desirable. Some say the higher, the better. Although some consider this category of cholesterol