The main dietary factor associated with elevated blood cholesterol is saturated fat.
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What about saturated fat?</h3>
- Because they increase the amount of LDL cholesterol in our blood, saturated fats, sometimes known as "bad fats," increase the risk of cardiovascular disorders (including heart disease and stroke).
- Cholesterol that is circulated in the blood.
- The majority of this cholesterol is produced by the body, however some is also absorbed from the meals you eat.
- Even if they include fat, foods derived from plants never contain cholesterol.
- Only foods from animals do. Low density lipoproteins are able to transport cholesterol.
- Dietary fat, particularly saturated and trans fats, may increase LDL and total cholesterol levels in the blood.
- Blood cholesterol levels may be lowered by substituting polyunsaturated and monounsaturated fats, particularly olive and canola oil, for some saturated fats.
- When we consume too much saturated fat, the receptors stop functioning as effectively, and blood cholesterol levels rise.
Learn more about saturated fat here:
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Beets, carrots, turnips, onions, radishes, and (the odd one out) celeriac.
Answer:
50%
Explanation:
Glucose is a simple sugar with a total of 6 carbon atoms in its structure. Pyruvate has a total of three carbon atoms. Two molecules of pyruvate are obtained per glucose by glycolysis. None of the carbon of glucose is released in the form of CO2 during glycolysis. Therefore, the radio-labeled C-1 of glucose will be the component of the carbon skeleton of one of the total of two pyruvate molecules produced during glycolysis. So, 50% of the pyruvate will exhibit radioactivity.
The second one hope that helps
