I’ve been getting conflicting answers on this question for awhile. Please correct anything I may be misunderstanding.
So as I understand it, cholesterol coats our nerve endings, preventing unnecessary pain from the electrical pulses being sent throughout our body at all times.
Is this cholesterol HDL, LDL, or both?
It seems that the higher one’s cholesterol, the higher one’s pain tolerance would be. Is this accurate? Also, depending on the answer to the first question, is it then possible to specifically increase the ‘insulating’ cholesterol to increase pain tolerance?
I realize this is potentially harmful, I’m just curious.
And in the case of transient paresthesia, is cholesterol at all a factor? As I understand it, the body sends more powerful and numerous electrical impulses in order to catch back up to speed, and that is why the ‘pins and needles’ effect is felt.
In this case, it seems cholesterol could have either an inverse or direct relationship with pain tolerance. For (a direct) example, as cholesterol increases, the nerve is better insulated, therefore fires ‘harder’ and the ‘pins and needles’ are felt more. Or it could be more of an inverse relationship, more cholesterol (padding) = less pain.
Sorry if this is confusing, but this is coming from someone who’s very confused, so…