If you want to see more foods, then you should also see these 5 WORST high cholesterol foods:
How my parents lowered their cholesterol by 30 pts in 30 days - no diets or drugs:
🥥 HDL - 15 Foods Proven To Increase Your Good Cholesterol
The past 3-4 years, my mom’s cholesterol has been between 225 to the highest of 243 (mg/dL). According to the numbers based on what you “should” have, my mom has HIGH cholesterol.
Ideally, you’re *supposed* to have your total cholesterol under 200 and anything over 240 is “high”.
And for those of you who know me, you’re probably shocked that I would ever allow her numbers to get so high.
On top of it, why hasn’t her cardiologist prescribed her a statin cholesterol lowering drug such as Lipitor, Crestor or Zocor?
Well, this is because her “good” HDL cholesterol (High-density lipoprotein) is crazy high and off the charts - averaging around 115 mg/dL.
According to the stats, you want your HDL to be over 40 and my mom’s is almost 3x the amount!
And because of this, her cardiologist said “Sam, I honestly don’t care at all what her total cholesterol is, with HDL levels that high - she’s got nothing to worry about”
And yes, he’s done all the tests and checked her arteries and everything. Things have only improved and gotten better in the past 20 years.
And the reason both her cardiologist and myself have no concern is because your HDL (High-density lipoprotein) is like a vacuum cleaner for cholesterol in the body. When it’s at healthy levels in your blood, it removes extra cholesterol and plaque buildup in your arteries and then sends it to your liver. Your liver then expels it from your body. Ultimately, this will help reduce your risk of heart disease, heart attack, and stroke.
This is what keeps your “bad” LDL cholesterol in check. It’s the ratio that matters and the higher your HDL, the better and less concern with your LDL.
So, with said, let me give some of the foods my mom eats that have improved her HDL cholesterol from about 50 mg/dL to what it is now, 20 years later -- 115 mg/dL
I’ve changed the type of fats my mom eats. She’s almost eliminated all the regular vegetable and seed oils you see at the supermarket - such as canola, corn, sunflower, soybean and so forth, to eating fats such as
Extra Virgin Olive Oil
Macadamia Nut Oil
Flaxseed Oil (Udo’s Oil is my favorite)
She has about 25% - 40% of her diet from these healthy fats
I’ve actually reduced her protein intake. She has eliminated all dairy - no milk, cheese, yogurt, etc. She eats:
Salmon - 3x weekly
Pasture Raised Bison/Buffalo - 1x weekly
Pasture Raised Whole Eggs - 4 - 6 eggs weekly
Pasture Raised Chicken - 1x weekly
Vegetable protein powder - 2x weekly (no soy)
It’s not much protein at all, maybe just one meal daily. The rest her protein will comes from plant based, vegetables, beans and so forth.
Everyone is afraid of carbs these days, but you shouldn’t be at all. My mom has reduced “bad” carbs such as cereals, pastries, pastas, breads and so forth. Anything that’s packaged, “man-made” and has a long shelf life, which contains a ton of ingredients. You want natural carbs
She now eats:
White or wild rice (her favorite)
Beans and Legumes - black beans and lentils are her favorite, cooked in a pressure cooker to remove lectins which cause inflammation
Fruit - NO juice, whole fruit
Vegetables - she’s not a fan, but will eat some broccoli, carrots and spinach mainly
And that’s it for the diet.
Water, Tea and CholesLo
She drinks more water these days, but not as much as she should. She loves her tea (Earl Grey and green tea).
Of course, she still takes CholesLo daily. But she’s increased her dosage as she’s gotten older, which has made additional improvements in her lipid levels…
Decreasing Homocysteine Levels
Improving HDL/LDL ratios dramatically
Cleansing and detoxing her liver, where 80% of your cholesterol is made (NOT from the foods you eat)
Reducing inflammation and blood sugar
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