The only way one can lower their cholesterol would be to restrict their overall caloric intake. Dietary intake only accounts for about 3-10% of total cholesterol and the body produces the rest through Coenzyme A which plays a central role in carbohydrate and fat metabolism.
Of course substituting soy aids in the elimination of excess dietary cholesterol so that in itself may ccontribute to a 3-10% drop in overall blood cholesterol levels.
I've never bought either extreme of the soy debate. This pretty much confirm what I always thought: it's reasonably good for you in that it's a reasonably high protein and low fat food compared to animal products, and it's jolly useful. It's not the be all and end all, and it's not the devil. It's just a useful, versatile food that doesn't do (most people) any harm.
The only way one can lower their cholesterol would be to restrict their overall caloric intake.
Do you have any studies backing that up? My understanding was that cholesterol could be reduced significantly through several dietary mechanisms; this article, a review of that precise topic, seems to suggest that's true.
I've also heard that it's the form of soy that makes the biggest difference. Heavily processed soy is appearantly not so good for you, and in fact may be harmful. While fresh, minimally or not at all processed soy is very heathy for you. Which makes sense to me.
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Of course substituting soy aids in the elimination of excess dietary cholesterol so that in itself may ccontribute to a 3-10% drop in overall blood cholesterol levels.
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Do you have any studies backing that up? My understanding was that cholesterol could be reduced significantly through several dietary mechanisms; this article, a review of that precise topic, seems to suggest that's true.
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