High Cholesterol
Foods to Avoid

Cholesterol foods to avoid... so, what are they?

This second category applies to all foods that in fact contain no cholesterol whatsoever BUT are - at the same - cholesterol producing. (Remember, circa 80% of cholesterol is made in your liver anyway).

My brother used to be like every other average truck driver.
He would eat anything that's come his way: Truck-Stop sort of food: A pound of fries with gravy on them plus a bucket of coke.

But eventually he said NO to killer foods.

Cholesterol foods to avoid?

1) Meat and high fat dairy products belong to primary offenders, because of high levels of cholesterol in them.
Stay away from red meat, animal products. If you really must have some, always combine them with a lot of veggies (fiber!!)Remember: BALANCE - there's no cholesterol in plants!

2) Coffee. Really? Well, look at it this way: coffee plus stress plus sustained tension definitely tend to rise the serum cholesterol (which is a fancy term for blood cholesterol level)

3) Salt. Eliminate altogether or cut down seriously.

4) Alcohol (duh). Some folks consider it a food.

5) Heated fats, supermarket cheap oils. Saturated fats.
Here's why:

Saturated fats seem to give your liver this message: "manufacture cholesterol!" The liver gets the message, say OK and... goes to work! If such message comes often enough your serum cholesterol level could be elevated quite dangerously.

6) Refined and processed foods

7) Margarine and/or butter?
How about: NEITHER.

Butter has saturated fats in it, and so it is not recommended. Margarine however, accepted by many as an alternative to butter is even worse!
In fact and truth: margarine belongs to the most damaging foods you can eat.
It has - according to studies - a double-whammy effect on cholesterol. It raises LDL (so-called bad cholesterol) and lowers HDL ("good" cholesterol).

Margarine also appears to interfere with the essential fatty acids (EFA) metabolism. EFAs are primary natural cholesterol remedies!

Now: all the above applies also to:

8) Shortenings

They share a processing characteristic with margarine.
The vegetable oils from which they are made are first converted into solid (or semis-solid) form.

Just picture them collecting in and hardening your arteries!

The conversion process is referred to as hydrogenation. The end result is an unnatural form of oil, more saturated and more solid.
These are the fats that kill.

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