Torch
New member
Some already stated some of this.
Many foods are linked to an improved cholesterol profile. Foods high in omega-3 fatty acids including flaxseed oil, may protect against high cholesterol. Foods containing vitamins C and E, beta-carotene, pantethine (active form of vitamin B5--pantothenic acid), chromium, and copper may have cholesterol-lowering properties. Foods rich in lycopenes may be useful in moderating cholesterol levels.
There are also a number of individual foods that have proven to have cholesterol-lowering potential. Studies show that individuals who eat large amounts of both garlic and onions have lower cholesterol levels. Chili peppers, shiitake mushrooms, and artichokes have also been shown to help lower cholesterol levels. In a small study involving shiitake, healthy women who ate about 2/3 cup (approximately 3 oz) of fresh shiitake for a week experienced a drop in cholesterol by 9% to 12%. Carrots may lower cholesterol, possibly due to their calcium pectate (a soluble fiber) content. A recent government study showed a significant decrease in cholesterol among subjects who ate 1 cup of carrots per day. On average, participants experienced an 11% drop in blood cholesterol after only 3 weeks.
Many foods are linked to an improved cholesterol profile. Foods high in omega-3 fatty acids including flaxseed oil, may protect against high cholesterol. Foods containing vitamins C and E, beta-carotene, pantethine (active form of vitamin B5--pantothenic acid), chromium, and copper may have cholesterol-lowering properties. Foods rich in lycopenes may be useful in moderating cholesterol levels.
There are also a number of individual foods that have proven to have cholesterol-lowering potential. Studies show that individuals who eat large amounts of both garlic and onions have lower cholesterol levels. Chili peppers, shiitake mushrooms, and artichokes have also been shown to help lower cholesterol levels. In a small study involving shiitake, healthy women who ate about 2/3 cup (approximately 3 oz) of fresh shiitake for a week experienced a drop in cholesterol by 9% to 12%. Carrots may lower cholesterol, possibly due to their calcium pectate (a soluble fiber) content. A recent government study showed a significant decrease in cholesterol among subjects who ate 1 cup of carrots per day. On average, participants experienced an 11% drop in blood cholesterol after only 3 weeks.