Try These Foods to Lower Cholesterol With ZERO Side Effects

Think of avocado, olive oil, garlic, apples (skin), oats, sesame seed, sarsaparilla (ingredient in Milagro de la Selva), and sunflower seed oil. All these are foods that help lower cholesterol. The problem is that we don't use them enough and some have even been mis-represented as cholesterol-increasing agents.

You can find the explanation for most of these in the ebook, How to Win the High Cholesterol War.

Avocado, olive oil, and other seed oils have the right kind of fats and oils that causes our bodies to use up extra cholesterol thus removing it from our blood. Oats and other high fiber complex carbohydrates act to "sweep" bile acids from our small intentines by binding them and moving it through the bowel. This action forces the liver to make more bile acids, and guess what is the raw material for this synthesis? Cholesterol.

Hence the body uses up excess cholesterol which would have been floating around in our blood had we not eaten that oat bran cereal.

Don't sabbotage the process

Many times we make the effort to use foods that lower cholesterol thwart the process by choosing other foods that have the opposite effect. Take theis sesame seed bun for instance...

Sesame seeds are healthy - they are a great dietary component for helping to lower cholesterol - but when combined with cheese and meat (high sources of cholesterol) we defeat the whole purpose.

It is easy to figure out what is the result of combining foods low in cholesterol with foods high in cholesterol. Often we are using excessive amounts of the cholesterol-laden foods that there is negligible benefit (if any at all) from the foods that are good for us.

You will find a list of foods that lower cholesterol in the book and how they act to better your cholesterol condition. It is a good idea to know not just what foods help your cholesterol, but how they work.

A few healthy tips about beans

•  It is best to soak beans in cold water for several hours (or overnight) before cooking.
• The skin is the least digestible portion of the bean and may cause flatulence. Beans can be boiled and pureed to eliminate the skin.
• Typical composition, e.g. white bean:
  • 15% fiber
  • 4% minerals
  • 45% carbohydrates
  • 1% fat
  • 23% protein
  • 11% water
• Compared (by weight) to eggs, bean proteins contain adequate amounts of all essential amino acids, except methionine (poor in all legumes). This small deficit is easily offset by combining beans with other foods, eg grains (wheat, rice, corn, etc).  

For more on on beans and protein supply, here is a great article.