Monday, January 23, 2012

Is Lobster Cholesterol Content Good or Bad for Health?

Does Lobster have Cholesterol?
Cholesterol is a fatty, wax-like stuff originate in all animals. Even humans create a significant amount of cholesterol as a product of metabolism. These substances are used for the repair of damaged cells. Thus, all animal-based meat and products contain some amounts of cholesterol.


Lobster contains a relatively high amount of cholesterol.
High in nutrition. A single serving of cooked lobster, about Three(3) ounces, has no soaked fat, 1 gram of carbohydrate, Seventeen (17) grams of protein, less than One(1) gram of fat, and Eighty Five(85) calories. There’s no argument in saying that lobster is both healthy and nutritious. A serving of lobster packs a good punch of high-protein, lean meat.
Cholesterol content. Each serving of cooked lobster has about sixty (60) mg of cholesterol. In a day, healthy individuals should consume a maximum of Three Hundred( 300) mg, while those with high cholesterol levels should only have a maximum of 200 mg per day. A single serving of lobster in the diet completes at least 20 percent of the recommended daily count.

Is Lobster Cholesterol Good or Bad for Health
The cholesterol content present in servings of safe to eat lobster is suggested for healthy individuals. However, those who have high cholesterol levels, or have pre-existing cardiovascular diseases should consume the shellfish in moderation.
Shellfish has the lowest caloric content among all forms of meat. Lobster has less than half the caloric content of hamburger made of ground beef. It also has less than half of chicken’s cholesterol content, while prime ribs have three times more.
• Lobster becomes packed with bad cholesterol when accompanied by butter. Each tablespoon of butter contains around 35 mg of cholesterol. Instead of using butter or margarine, a squeeze of fresh lemon can improve any lobster dish.
• A single serving of cooked lobster has the lowest cholesterol count and saturated fat levels among all types of shellfish. Shrimp has a whopping 166 mg of cholesterol, while crab has around 80 mg.
• The monounsaturated fats found in lobsters help raise the levels of both low-density lipoproteins (bad cholesterol) and high-density lipoproteins (good cholesterol). However, lobsters contain no trans-fats.
• Lobsters should only be grilled or steamed. Frying lobsters can significantly increase the levels of trans-fats. It can also be consumed chilled, boiled, or broiled. Instead of using animal-based oils, an equally delectable alternative is extra virgin oil. Instead of using whole-fat milk for lobster bisques, individuals can prepare the shellfish using low-fat milk.

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  1. Articles like this are maddening because you neglect to address the differences between LDLs (low density lipids, or "bad" cholesterol) and HDLs (high density lipids, or "good" cholesterol). Like so many other articles, this one gives the reader the impression that, OMG, all cholesterol is bad - avoid the cholesterol!!! The fact is HDLs are not only good, they help clean your arteries of the bad LDLs. So how about being more specific about what type of cholesterol is in lobster so that we can all employ a bit of common sense to what we are eating rather than make generalized assumptions about something that probably couldn't be farther from the truth.

  2. I think you're confusing cholesterol with our bodies different cholesterol levels. When we consume foods containing cholesterol, lipoproteins attach to it and carry it through our bodies where it is used to repair cells and do good things, along with bad things like sticking to the insides of our arteries sometimes. There are two kinds of lipoproteins, high density and low density. We want to keep our HDL (high density lipoprotein) levels high, which is referred to as our "good cholesterol levels, and our LDL (low density lipoproteins) low, because these are the ones that clog arteries. There aren't foods that contain LDL cholesterol and others that contain HDL's. It's all cholesterol. Once we consume it, there are other factors that determine how it's going to effect our good and bad cholesterol levels... exercise, omega 3 intake etc, and genetics are a big factor also. The author made no generalized assumptions but pretty much gave it to you straight. So eat lobster in moderation, and don't dip it in butter, but rather some monosaturated fat based substitute, or just lemon.

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