Simple Ways of Reducing Cholesterol

April 30, 2010 · Posted in cholesterol · Comment 

Dietary and lifestyle changes usually can lower blood cholesterol levels to acceptable ranges for most people, starting with foods low in saturated fats and high in fiber. Not only can a diet rich in fiber and low saturated foods reduce your cholesterol it may also prevent heart disease.

Cholesterol is a fatty substance that is carried by the blood to all parts of the body. A large amount of the cells in your body can also produce it. Some of the cholesterol comes from food (dietary cholesterol), but your body makes the bulk of blood cholesterol. If there is too much blood cholesterol, the cholesterol will then build up or form plaque on the walls of the blood vessels and even clog them over time. Causing plaque formation will narrow the blood vessels, which may increase the risk of a heart attack or stroke.

Total cholesterol (TC) levels have a desirable, borderline, and high range. It is desirable to have a TC number of less than 200 mg/dl.

Cholesterol Terms

TC = Total Cholesterol

HDL= High Density Lipoprotein (Good)

LDL= Low Density Lipoprotein (Bad)

In addition to knowing the amount of total cholesterol in your blood, the doctor usually finds out how much of the cholesterol is present as HDL-cholesterol (the good kind) and as LDL-cholesterol (the bad kind). Cholesterol teams up with protein to get through the blood vessels.

HDL, a high density lipoprotein made up of lipid (another word for fat) and protein, has more protein than fat and appears to carry the cholesterol it contains to the liver for excretion.

HDL-cholesterol is known as the “good” cholesterol. Therefore, you want a high HDL number because that indicates a high level of this good cholesterol in your blood. It is desirable to have a HDL-cholesterol of more than 40 mg/dl. An average HDL number is in the mid-forties range for a man and in the fifties range for a woman. A HDL number less than 40 is considered low and increases your risk. The higher your HDL number is, the better.

LDL-cholesterol is a low density lipoprotein (more fat, less protein). The cholesterol it contains is carried to the tissues and may be deposited in the blood vessels, which causes plaque formation. It is desirable to have a LDL-cholesterol of less than 100 mg/dl. The LDL number is always larger than the HDL number. Ideally keeping your intake of salt under 1500 milligrams a day is advisable.

A cholesterol lowering diet should first be low in total fat, especially saturated fat, as well as cholesterol, and high in fiber. Some kinds of fiber help lower blood cholesterol levels; other kinds of fiber help regulate your bowel function and may reduce your risk of cancer. Fiber is found in fruits, vegetables, breads, cereals, and other grain products. Animal products have very little fiber no matter how lean they are. Keep in mind animal products have cholesterol, plant foods do not.

There are two types of fiber; soluble fiber helps to lower blood cholesterol levels in most individuals when added to the diet. Though oat bran is the most common type of fiber next to whole wheat, quinoa, millet, peas, squash, figs, apples along with many vegetables and most fruits also contain soluble fiber. Insoluble fiber produces the tough, chewy texture of vegetables such as celery, cabbage, and whole grains. Cellulose, hemi cellulose, and lignin are insoluble fibers. Eating foods containing insoluble fiber is important for proper bowel function and can reduce symptoms of chronic constipation, and hemorrhoids.

Keep in mind that when you read on bread labels “Whole Wheat” it does not necessarily suggest high fiber, look closely and you will find most ingredient labels begin with “Enriched Whole Wheat Flour” or “Enriched Bleached whole wheat Flour” which is whole wheat that has been stripped away of all dietary nutrients including fiber. Always reach for heart-healthy whole grain bread without enriched flour.

How much fiber do you need? It takes just 2 ounces of oat bran a day, about 6 grams of soluble fiber, to lower blood cholesterol levels when added to a low-fat, low-cholesterol diet. That equals 2 servings of cooked oat bran or oatmeal but you should get more total dietary fiber than that-20 to 35 grams every day is the usual recommendation.

Fiber may cause a feeling of fullness and gas, increase fiber consumption gradually. Drink plenty of liquid to get the greatest benefit.

Though most cholesterol is produced through the consumption of animal protein realistically is it may be difficult to take meat and cheese out of our diets, however, there are ways to counterbalance these foods with fiber rich foods.

Foods that reduce cholesterol due to their High Fiber:

Millet

Quinoa

Barley

Oats

Bran

Prunes

Apples with the skin

Broccoli

Dark leafy green vegetables

Peas

Beans

Lentils

Raw and Unsalted Walnuts

Raw and Unsalted Pumpkin seeds

Raw and Unsalted Sunflower Seeds

All Fresh Berries

Cherries

Fresh Figs

Mango Kiwi

Pears

Foods that will raise cholesterol:

High Saturated Fats in meats and cheeses (read the labels)

Trans Fats in foods

Low fat, Fat free, or High Sodium processed foods that have trans fats

Canned/Instant soups

Cold Cuts

Ham

Egg Yolks (amount in baked goods is fine if your cholesterol doesn’t exceed 280)

Salt Crackers

Dill Pickles in Brine

Sauerkraut

Ketchup

Whole Milk

Butter

Red meat

Olives in vinegar or salt brine (better to use olive oil)

The lists above are just partial lists as there are many selections available in stores and on the internet. Always read the nutrition labels for the saturated fat, trans fat, sodium, and fiber levels. The foods suggested to reduce cholesterol are for prevention purposes and should not be substituted by medicine prescribed by your doctor.

Some additional tips to keep in mind are:

Egg yolks can be substituted with egg whites (watch out for high egg yolk content in baked goods), when baking at home you can substitute 1 whole egg for 2 egg whites in all recipes.

Farm raised fish are great substitutes for meat protein such as cod, salmon, tuna, flounder, red snapper, tilapia, trout, halibut, and many more.

Watch your intake of smoked salmon (also known as lox), it is very high in sodium.

Keep your raw nuts fresh by keeping them in the refrigerator. The perishable oils in the nuts will go rancid if not stored properly.

Grape seed oil is naturally cholesterol free and great for two things. 1) it is high in Vitamin E, and Omega-6 and 2) it can be used for high heat cooking unlike olive oil, vegetable oil, and some nut oils, in addition to retaining the antioxidants in the high heat cooking temperatures. The one I recommend is by SADAF. You can order it online at: http://sadaf.com/Grapeseed.html or find it at Trader Joe’s in the oils section.

Use extra virgin olive oil (should be cold pressed) for salads – the greener the oil the better it is for you – younger olives are packed with phytonutrients, which are potent antioxidants that can neutralize free radical damage.

When drinking milk it’s best to opt for the 1% or skim variety which has virtually no saturated fat yet with all the calcium of whole milk.

All citrus fruits are high in soluble fiber.

All the berries, cherries, and apples also have high soluble fiber…best to eat 5 serving a day, also the berries and cherries are cancer cell blockers preventing free radical damage.

Drink pomegranate juice regularly, it’s high in fiber and reduces cholesterol along with having one of the highest levels of antioxidants.

And finally, anything white is usually best eaten sparingly…though we do have our occasional cheeseburger with the works, let’s indulge in those foods as little as possible as we do want to be on this planet as long as possible…here’s to great health and great living!

Author: Natalie Glick
Article Source: EzineArticles.com
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Low-Fat and Low-Cholesterol Diets

April 22, 2010 · Posted in cholesterol · Comment 

Persons suffering from atherosclerosis often have a particularly high intake of refined sugar which, if not burned, is quickly converted into saturated fat. Animals fed sugar instead of starch develop high blood cholesterol; and the essential fatty acids in their blood and tissues decrease far more than when starch is fed. The blood cholesterol of healthy volunteers fell when they ate unrefined starches, but substituting sugar caused their blood fats and cholesterol to increase markedly. In the United States the consumption of such foods as potatoes, dry beans and peas, and whole-grain bread and cereals has unfortunately decreased steadily while the sugar intake has increased and paralleled the rise in atherosclerosis. If we are to combat this disease, natural starches should be appreciated and refined sugar restricted. The more deficient diets become, however, the greater is the craving for both sweets and alcohol.

Every Nutrient Appears To Help Prevent Atherosclerosis

Pectin effectively reduces experimental high cholesterol. Vitamin B12 accelerates the production of bile salts, thus decreasing the cholesterol in the blood. Lecithin increased markedly and cholesterols fell to normal when coronary patients were given 100,000 units of vitamin A daily for three to six months. Adequate protein causes the blood cholesterol to fall provided it is not obtained from well-marbled steaks or roasts accompanied with rich gravies and potatoes French-fried in hydrogenated fat. Alcohol not burned as calories and an excess of carbohydrate and/or protein are so quickly changed into saturated fat that they cause the blood fats and cholesterol to increase as readily as if saturated fats were eaten. Monkeys undersupplied with vitamin C produce cholesterol six times more rapidly than do well-fed animals. Severe atherosclerosis in rabbits and guinea pigs has been corrected by giving large amount – 50 times the normal requirement–of vitamin C; and the formation of bile acids and the excretion of cholesterol both increased. When patients with atherosclerosis and high blood pressure received large amounts of this vitamin, their blood cholesterols fell markedly and their blood pressure slowly dropped. The fact that toxic substances from cigarettes destroy vitamin C may in part explain why heavy smokers are susceptible to atherosclerosis.

Animals whose thyroid glands take up iodine readily are not susceptible to heart disease; and giving iodine to rats prevents atherosclerosis produced by feeding excessive amounts of cholesterol. When 12 drops of 10 per cent solution of potassium iodide were given in milk three times daily to hospitalized coronary patients, in a single month the blood lecithin increased markedly, the cholesterols dropped, sometimes as much as 125 milligrams, and the size of the fat and cholesterol particles was reduced. Heart pain decreased, and the patients felt “fresh and cheerful.” In cases where the basal metabolic rate had been low, or the speed with which the body utilizes energy was subnormal, it increased 11 to 28 per cent. Though adequate iodine with vitamin E stimulates the thyroid gland and thus accelerates the utilization of cholesterol and fats, it has been particularly neglected.

Every variety of animal allowed only two meals daily develops severe atherosclerosis, but when the identical kind and amount of food is taken in small, frequent feedings, excellent health is maintained}87 Numerous small meals also correct atherosclerosis even after it has become severe. Similarly, coronary patients given six or more small meals daily rather than the same kind and amount of food in one to three larger meals have invariably shown marked decreases in the blood fats and cholesterol. Stress makes atherosclerosis worse by increasing the need for nutrients required to utilize fats; and cortisone therapy, which simulates severe stress, quickly elevates blood fat and cholesterol. Stress is not necessarily destructive provided the increased requirements are met.

Though atherosclerosis is often considered to be hereditary, when 123 persons of two families, all of whom had excessively high blood cholesterols, were given improved diets, their blood fats and cholesterols readily decreased.Such families undoubtedly have unusually high genetic requirements for certain nutrients needed to utilize fat.

When low-fat diets have been given to patients with atherosclerosis, appetites have usually become ravenous. Excessive calories, mostly from starches and sugars, have been consumed and quickly changed to saturated body fat, causing the blood fat and cholesterol to soar. The size of fat and cholesterol particles has also become much larger; the amount of cholesterol changed to bile acids has greatly reduced; and coronary patients adhering to such a diet have become markedly worse. The American Medical Association has warned physicians not to recommend such diets, but they are still being used.

Diets low in cholesterol have also achieved exactly the opposite from what was hoped. Such diets throw the liver into a frenzy of cholesterol-producing activity, causing the amount in the blood to increase. Conversely, liver biopsies showed that when volunteers were fed 3 or 4 grams of cholesterol daily-far more than would ever be obtained from foods-the production of cholesterol by the liver was “almost completely suppressed.” Experimental heart disease has been produced with diets completely devoid of cholesterol. Nevertheless, low-cholesterol diets have restricted so many excellent foods that the very nutrients needed to utilize fat and cholesterol have been decreased or omitted. Eggs have been condemned, their high lecithin and methionine content ignored. Even mayonnaise has been forbidden, yet it averages 52 to 67 per cent essential fatty acids and 10 to 14 per cent lecithin. Volunteers recovering from heart attacks have consumed daily for varying periods 10 eggs, 16 egg yolks, the fat from 32 eggs, and even 9 to 60 grams of pure cholesterol; their blood cholesterols have not increased provided the eggs were cooked without saturated or hydrogenated fat.

Some experiments have shown that butter has increased blood cholesterol, yet persons in Denmark, Switzerland, and Finland eat far more butterfat than we and have much less heart disease. Certain African natives obtain 60 to 65 per cent of their calories from butterfat, but all their foods are unrefined; they have no atherosclerosis, no heart disease, and their blood cholesterols average an amazingly low 125 milligrams. In the days when atherosclerosis was unheard of in America, butter was slathered in or on practically every food not cooked in cream. Butterfat appears to be a problem only when nutrients needed to utilize it are undersupplied.

Lowering Blood Cholesterol

Though blood cholesterol varies constantly, that of persons with atherosclerosis is uniformly high, or usually above 250 milligrams in about a half cup of blood (100 cc). A group of patients with heart disease or cholesterol tumors had average blood cholesterols of 259 and 423 milligrams respectively; and persons over 60 years of age with cholesterols above 260 milligrams have been found to have twice as many strokes as others with cholesterols below 200. Physicians do not agree on the amount most compatible with health, but it appears to be below 180 milligrams. If a diet is adequate in every respect lowering the cholesterol to 180 milligrams or less is usually not difficult. For example, one man whose cholesterol was 330 shortly after a heart attack quickly reduced it to 170 milligrams and then more gradually to 121. Almost every week someone whose cholesterol was formerly high tells me, “My doctor says my cholesterol’s now the lowest he has ever taken,” and quotes a figure ranging from 130 to 150 milligrams.

None of these persons has avoided eggs, liver, or butter but they did obtain magnesium, iodine, lecithin, yeast, skim or whole milk, the antistress formula, and supplements of vitamins A, D, E, and the B vitamins. A few have taken 250 milligrams each of cholin and inositol six times daily for a short period. All were asked to reduce natural saturated fats and to avoid every form of hydrogenated fats including anything prepared with them, such as French-fried foods and package mixes; and each had 1 tablespoons of mixed vegetable oils daily. Not only did the blood cholesterols decrease, but the appearance, energy, and general well-being of these individuals can well be envied.

In correcting experimental atherosclerosis, it has been found that some fatty deposits, especially those in the arteries of the eyes and heart, remain long after the blood cholesterol is normal. Such a finding indicates that an adequate diet should be followed for months or years after apparent recovery.

Have Your Cholesterol Determined Annually

Every person with a high blood cholesterol is a potential candidate for a heart attack, a stroke, high blood pressure, and/or various abnormalities resulting from prolonged faulty circulation. For this reason, every individual, regardless of age, should have an annual blood cholesterol determination. If this figure is above 180 milligrams, immediate steps should be taken to lower it. Untold suffering and innumerable premature deaths could be prevented were such a procedure followed. There is no evidence that cholesterol alone causes general atherosclerosis, strokes, or heart attacks, but an elevated blood cholesterol invariably accompanies these abnormalities.

Author: David A Crawford
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High Cholesterol in Men and Women

April 15, 2010 · Posted in cholesterol · Comment 

The American Heart Association defines cholesterol as a “soft, fat-like, waxy substance found in the bloodstream and in all your body’s cells.” More specifically, cholesterol is a sterol and a lipid, meaning that it is a relatively solid substance. About seventy-five percent of the body’s cholesterol is manufactured in the liver and a mere twenty-five percent is absorbed from external sources. Cholesterol is necessary for important bodily processes such as the production of cell membranes and bile acids and the manufacture of Vitamin D and certain hormones such as progesterone, testosterone, estradiol, and cortisol. The body also uses cholesterol for the insulation of nerves. Everyone’s body contains cholesterol. Cholesterol is also found in plants, but plants don’t suffer from high cholesterol. What is it that makes cholesterol dangerous in humans?

The human body generally manufactures all of the cholesterol it needs to perform necessary functions. Therefore, cholesterol absorbed from dietary sources, the foods we eat, is unnecessary to the body’s functioning and may, in fact, cause serious health problems. However, it is not the presence of cholesterol in the body that is cause for alarm, but the presence of cholesterol in the body’s blood vessels, specifically the arteries, that can be the cause of such problems as heart disease and stroke.

Dietary cholesterol is absorbed from many different foods. Fruits and vegetables, and other plant foods, do not add a significant amount of cholesterol to the human diet. However, to say that humans get absolutely no cholesterol from plant sources may be a dangerous statement. Modern nutritional thought indicates that, while the amount of cholesterol absorbed from plant sources may be minimal, cholesterol levels are cumulative and therefore the amount of cholesterol from plant sources may need to be considered. Most dietary cholesterol comes from the animal products that are consumed. Foods such as meat, milk, butter, cheese, eggs, poultry and fish are examples of cholesterol-containing foods. Additionally, foods such as cookies and French fries, may contain trans fats even though they are not animal products. Some trans fats are found naturally in animal products, but most are actually man made and are used in the manufacture of snack foods, fried foods, baked goods and fast foods.

Good cholesterol, or high-density lipoproteins (HDL), is responsible for carrying cholesterol from the bloodstream to the liver for elimination. Bad cholesterol, or low-density lipoproteins (LDL), carries cholesterol from the liver to the bloodstream and is responsible for the buildup of cholesterol in the arteries. To maintain a healthy balance, the body must have more HDL than it does LDL.

It is important to understand what types of fats have what type of effects on cholesterol. The following chart, provided by the Harvard School of Public health, lists several different types of fats and what effect they may have on the body’s cholesterol levels.

Generally, liquid fats are known to have a less detrimental effect on the body’s cholesterol levels. Also generally, the more solid the fat, the more it raises LDL, or “bad” cholesterol.

Normal cholesterol levels vary and it is important to note that high cholesterol levels are not solely determined by diet. It is possible for an individual who subscribes to a healthy diet and exercise program to have dangerous levels of LDL cholesterol and it is possible for an individual who consumes high levels of saturated fats to have low levels of LDL cholesterol. The new cholesterol-lowering drug, Vytorin, claims to combat the two sources of cholesterol – “the foods you eat, and your family history.”

The American Heart Association lists a “desirable” total blood cholesterol level as being less than 200 mg/dl. An individual who has a total blood cholesterol level of between 200-239 mg/dl, is at borderline high risk. And any individual with a total blood cholesterol level of more than 240 mg/dl is at high risk for a heart attack or stroke. Low-density lipoprotein levels should be less than 100 mg/dl. Any LDL level that is over 130 is cause for concern and an LDL level that is more than 190 indicates a high-risk individual.

Medical professionals know that cholesterol, in and of itself, is not bad. The body needs cholesterol to survive. It is the overabundance of cholesterol, causing a buildup of unused and unnecessary fat in the arteries that can lead to serious health concerns. Cholesterol that has built up in the bloodstream is called plaque. Over time, plaque can block an artery either partially or completely much like a sink drainpipe becomes clogged. This buildup of plaque is called atherosclerosis. If an artery becomes blocked, blood cannot flow properly to the body’s heart, muscles, and brain.

As plaque builds up in an artery, the blood to the organ(s) supplied by that artery becomes diminished. The heart is supplied by the coronary artery. As the coronary artery becomes clogged, blood flow is restricted and less oxygen reaches the heart. An individual whose heart muscle is starved for oxygen may experience angina (chest pain) and even tissue damage or death. A complete blockage of the coronary artery may lead to a heart attack. An individual who is suffering from a blockage of an artery that leads to the brain may experience a stroke.

At one time, medical professionals believed that it was primarily men who suffered from the adverse effects of high cholesterol. Modern medical thought however, recognizes the effects that high levels of cholesterol have had on women. The Food and Drug Administration (FDA) has announced that the primary cause of death for both men and women in the United States is heart disease. But, women’s health poses a different set of risks for heart disease and stroke as caused by high cholesterol.

The female hormone estrogen plays an important role in maintaining the balance of cholesterol in women. Estrogen helps raise high-density lipoprotein (HDL), which in turn, helps lower low-density protein (LDL). Younger women appear to be able to count estrogen as a sort of “helper” in the battle against cholesterol. However, as a woman ages, her body ceases to produce estrogen. As a woman enters menopause, and her estrogen levels fall, she may find that high cholesterol levels become a medical issue for the first time in her life. More and more postmenopausal women are opting for hormone replacement therapy (HRT) to relieve the symptoms of menopause and to prevent osteoporosis and other menopause-related concerns. However, medical studies have shown that HRT does not assist women in regaining the protection against the effects of high cholesterol they had during their childbearing years. For postmenopausal women who have been found to have problems with cholesterol, the American Heart Association suggests one of the new cholesterol-lowering medications as standard treatment.

High levels of LDL cholesterol can be, for the most part, prevented. Although there are some individuals who will be plagued by high cholesterol because of hereditary factors, many individuals can prevent cholesterol from damaging their health by following a low-fat/low cholesterol diet and getting regular exercise. However, for some individuals, diet and exercise are just not enough. For those with difficulty lowering their cholesterol naturally, and for those whose cholesterol has reached emergency levels, cholesterol-lowering drugs, called statins, are recommended. Statins work by lowering LDL (bad) cholesterol and raising HDL (good) cholesterol and may lower LDL by as much as 30-50 percent. Ideally, any individual who resorts to cholesterol-lowering drugs has already attempted to lower his or her cholesterol levels via diet and exercise. Statins are what is referred to as a “secondary” line of defense and should be used as a primary treatment only when the risk of heart disease or stroke has reached emergency proportions.

Americans are known to have poor diets. Because of a fast-paced lifestyle, many individuals rely heavily on processed foods. In addition to obesity and diabetes, one result of Americans’ atrocious eating habits is an epidemic of high cholesterol. The average American consumes much more than the 300 milligrams of cholesterol that the American Heart Association recommends. Some of the risk factors of diet, age, weight, gender, disease, genetics, and lifestyle are clearly avoidable. Individuals who are at risk should take extra care to avoid the causes of high cholesterol by consuming fewer than 300 milligrams of cholesterol, limiting their total fat consumption to less than 30% of their total calories, maintaining a healthy weight, adding fiber to their diet, and participating in a regular exercise routine. Additionally, everyone should have his or her cholesterol checked every three to five years (more often if necessary). As men and women become more and more health conscious, cases of heart disease and stroke attributed to high cholesterol can be significantly lowered. As a by-product of a healthier lifestyle, the rates of other health concerns such as diabetes and even some cancers, may drop. The benefit would not only be healthier men and women but a healthier America.

Author: Rebecca Stigall
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The Importance of Low Cholesterol Food

April 8, 2010 · Posted in cholesterol · Comment 

Increasingly larger numbers of people suffer from heart disease as a consequence of high blood cholesterol levels. There are many factors that enable the accumulation of cholesterol inside the organism, but the major cause is considered to be unhealthy diet. Unhealthy diet and bad eating habits can considerably increase blood cholesterol levels.

Cholesterol is produced by the liver and it is required inside the body for fulfilling several roles: cellular protection, hormonal synthesis (testosterone and estrogen), vitamin synthesis and fat digestion. The organism needs very small quantities of cholesterol to sustain its normal activity and inappropriate diet can quickly enable cholesterol to accumulate in excess. The problem with cholesterol is that it can’t be dissolved by the body fluids and it is also difficult to eliminate. When in excess, cholesterol enters the bloodstream and deposits in different places inside the body. Cholesterol can form plaque inside arteries by adhering to the inner arterial walls, causing blockage. If cholesterol deposits inside the coronary arteries (heart arteries), there is a very high risk of heart disease.

A healthy diet and appropriate exercise are vital in reducing blood cholesterol levels. It is very important to eat properly, as high cholesterol food can quickly increase blood cholesterol levels. You should consume only low cholesterol foods and products that contain unsaturated fat. Many foods contain high levels of cholesterol: meats, eggs, dairy products, sweets. Also, foods that are rich in saturated fat can also facilitate the accumulation of cholesterol inside the body: organ meats, pork, poultry.

Low cholesterol foods should replace foods that contain high quantities of cholesterol and saturated fat. Sweets contain simple carbohydrates which increase body fat deposits and facilitate the accumulation of body cholesterol. It is advised to consume at most 300 mg of cholesterol a day. Considering the fact that a single egg contains around 300 mg of cholesterol, eating properly can be quite tricky. Not at all! You should note that only foods of animal origin contain cholesterol, while vegetal foods are cholesterol free. Although vegetables and fruits contain fat, they actually don’t have any cholesterol. Low cholesterol foods also contain less saturated fat and therefore they are a lot healthier for the organism.

It is very difficult to follow a diet based only on fruits and vegetables. To diversify your diet, you can consume low cholesterol foods such as: egg whites, lean meat, fish, chicken. Other low cholesterol foods are skim milk and low-fat yogurt. You should avoid eating fried foods, as they are very unhealthy. Bake or boil low cholesterol foods and eat plenty of vegetable soups. Home-cooked meals should be preferred over supermarket foods. However, if you don’t have time to cook for yourself every day, there are various low cholesterol food products available in supermarkets. It is important to understand that processed, low cholesterol foods available in convenience-stores can actually contain high quantities of saturated fat and they aren’t a very healthy option. Although you can consume such food products once in a while, your diet should be based mainly on healthy, cholesterol free or low cholesterol foods.

Author: Groshan Fabiola
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