"good" cholesterol is called High Density Lipoprotein or HDL. HDLs are believed to remove excess
cholesterol from the body, therefore higher levels of HDLs are also believed to be associated with lower rates of heart disease.
Some foods lower in cholesteral are:
Egg white 0 mg
Egg substitute 0 mg*
Fish (4 oz., cooked) 75-100 mg
Beef, pork or lamb (4 oz., cooked) 100-115 mg
Veal (4 oz., cooked) 145 mg
Poultry (4 oz., cooked) 90-110 mg
Dried beans and peas 0 mg
All vegetables and fruits 0 mg
Margarine (1 tablespoon, all veg. oil) 0 mg
Skim milk (1 cup) 5 mg
Cottage cheese, dry curd (1/2 cup) 6 mg
"bad" cholesterol is called Low Density Lipoprotein or LDL. High levels of LDLs are usually associated with an elevated blood cholesterol and an increased risk of heart disease due to cholesterol and fat being deposited in the arteries.
These fatty deposits decrease the interior size of the arteries so the blood supply is reduced, thus increasing the risk of heart disease and stroke.
It is the ratio of HDL to LDL which is important, not necessarily the LDL levels alone. The triglyceride levels are also relevant. Don't ask me for the standards - your measurements are different to ours.
As far as fish goes - at one time it was thought that some fish, mostly shellfish - like crayfish, was high in cholesterol but it was due to the fact that the chemical analysis methods did not differentiate it from other chemicals with a similar molecular structure. So fish is NOT high cholesterol. But some fish is high in good fatty acids - cold water fish like tuna are high in omega fatty acids and they are good for you. Hope this clarifies things.