Cholesterol

Cholesterol — is not a "poison", as often thought, but a vital substance:

• it is a component of all cell membranes.
• it is a raw material for the synthesis of steroid hormones (cortisol, sex hormones).
• it is used for the synthesis of vitamin D and bile acids.

The body produces up to 80% of cholesterol (liver, intestines), and the rest we obtain from food. Thus, cholesterol — is part of natural homeostasis.

The role of cholesterol plaques as a protective mechanism

Damage to the endothelium (the inner lining of blood vessels) — is a trigger for atherosclerosis. The causes of damage can be:

• high blood pressure,
• oxidative stress (smoking, inflammation, hyperglycemia),
• excess free radicals,
• lack of antioxidants, fat-soluble vitamins (A, D, K2),
• metabolic syndrome.

When a vessel is damaged, the body activates a repair mechanism:

1. Monocytes arrive at the site of damage → they transform into macrophages.
2. Macrophages engulf oxidized low-density lipoproteins (oxLDL).
3. Foam cells are formed, which over time develop into an atherosclerotic plaque.

This plaque protects the vessel, «patching» the weak spot, like a biological "band-aid".

Why a plaque can become dangerous

As long as the plaque is stable, it does not lead to thrombus formation. But danger arises at the moment of inflammation. Inflammation occurs in response to any tissue damage, including:

• mechanical damage to blood vessels (for example, from pressure),
• oxidative stress,
• excess sugar, insulin, insulin resistance,
• smoking, obesity, vitamin D deficiency, and omega-3.

Why carbohydrates — are the main "invisible enemy" of blood vessels

• Excessive fast carbohydrates lead to constant spikes in glucose and insulin, which accelerates glycation.
• Chronically high insulin causes systemic inflammation.
• On the background of insulin resistance, lipid metabolism is disrupted, increasing the number of small dense LDL particles, which are easily oxidized and incorporated into the vessel wall.

How to prevent plaque damage

1. Stabilization of blood sugar: low-carbohydrate diet, abandonment of sugar, fructose, starch.
2. Reduction of inflammation: omega-3 fatty acids (DHA/EPA), vitamin D, magnesium, curcumin, resveratrol, physical activity and weight normalization.
3. Anti-glycation protection: alpha-lipoic acid, carnosine, vitamin B1 (in the form of benfotiamine).
4. Protection of the vascular wall: vitamins K2 and C (supporting collagen and preventing calcification), abandonment of smoking and chronic stress.

Cholesterol in the body plays a fundamental role, and it is important to understand the difference between its forms and states.

Normal (native) cholesterol

Cholesterol is found in cell membranes, participates in the synthesis of steroid hormones (cortisol, estrogens, testosterone), bile acids, and vitamin D.

The body produces up to 80% of cholesterol in the liver, while the remaining part is obtained from food.

Cholesterol coming from natural products (meat, eggs, dairy products, butter) is not inherently "harmful." Moreover, in most people, when consuming cholesterol from food, its level in the blood is regulated through feedback: the liver decreases or increases its own synthesis.

Oxidized cholesterol

When cholesterol molecules undergo oxidation (due to free radicals, high temperatures, trans fats, or chronic inflammation), they are converted into so-called oxysterols. These compounds damage the endothelial cells of blood vessels, trigger an inflammatory response, and become a key factor in the formation of atherosclerotic plaques.

Mechanism:

1. Low-density lipoproteins (LDL, "bad cholesterol") are oxidized.
2. Macrophages engulf oxidized LDL particles → "foam cells" are formed.
3. They accumulate in the vessel wall → inflammation and plaque growth begin.
4. Over time, this leads to narrowing of the vessels and the risk of heart attack/stroke.

Trans fats and cholesterol oxidation

Trans fats (artificially hydrogenated oils, margarine, fast food, repeatedly fried dishes) enhance cholesterol oxidation and disrupt lipid metabolism. They:

• increase LDL levels,
• decrease HDL levels ("good cholesterol"),
• create conditions for free radical stress.

In contrast, cholesterol from natural products (eggs, meat, cheese, oils) typically retains its structure under normal conditions and does not trigger pathological processes.

Therefore, it is healthier to eat whole foods (eggs, meat, natural oils), avoid industrial trans fats, and minimize excessive frying to prevent the formation of oxysterols.

Cholesterol in the body — is not a «foe» as it is often portrayed in mainstream medicine. It is a key building material for cell membranes, the synthesis of sex hormones, vitamin D, corticosteroids, and also participates in restorative processes after tissue damage.

When we see elevated cholesterol levels in tests, it is not always a sign of vascular or liver pathology. Often, it reflects that:

Active restorative processes are underway. Cholesterol is necessary for the regeneration of damaged cell membranes. During inflammation, microtraumas, hormonal restructuring, or tissue healing, the body increases its production or release.

The adrenal glands or gonads are actively working. Cholesterol serves as the starting substrate for the synthesis of steroid hormones: cortisol, aldosterone, estrogens, testosterone, progesterone. If hormonal adaptation is occurring (stress, recovery from illness, physical exertion), the demand increases, and part of the cholesterol circulates in the blood until it is utilized.

The immune system is involved. In chronic inflammation or infection, the liver produces more lipoproteins (including LDL) as they bind and inactivate bacterial toxins. This temporarily increases cholesterol levels in the bloodstream.

Therefore, «elevated cholesterol» in the analysis often means not an excess in the body, but redistribution and active use— it is present in the blood because it is involved in building and protective functions.

When assessing cholesterol, it is important to look at accompanying markers: triglycerides, LDL and HDL fractions, inflammation indicators (CRP), liver and thyroid function.

Normalization often occurs on its own with the restoration of nutritional balance (fats, proteins), reduction of inflammatory processes, and elimination of deficiencies.