Posted by jlyle on December 19, 2004 at 07:02:49:
In Reply to: Cholesterol in Shrimp & Lobster posted by Mojo Mike on December 18, 2004 at 21:44:35:
Things are more complicated than they seem.
1. The toxicity or nontoxicity of copper depends on what compound it is part of, whether it is elemental copper, Cu+2, Cu+1, how soluble it is, etc. While some copper compounds are very toxic, others are not.
2. While lobster and shrimp are relatively high in cholesterol, they are lower than many other animal products. Lobster contains less than either shrimp or crabmeat. The butter, mayonaise, and tartar sauce that we put on shellfish are often more important contributors.
Serum cholesterol levels in humans are influenced by two factors, heredity and diet. Since plaque that hardens arteries in man is mostly low-density cholesterol, it is believed that high levels of cholesterol contribute to some diseases of the heart and circulatory system. Cholesterol is an important precursor in the biosynthesis of hormones and levels that are low can also be life threatening.
Cholesterol in the blood either comes into the body from eating animal products (plants are cholesterol free) or from the biosynthesis of cholesterol from saturated fats/oils. Some people are genetically predisposed to make cholesterol from saturated fats and can control the serum levels by decreasing consumption of saturated fats & animal products. For many people, dietary cholesterol isn't as important as dietary consumption of saturated fats. While shellfish contain significant amounts of cholesterol, they are extremely low in saturated fats.
Exercise and weight loss can also help to lower cholesterol levels.
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