Keep Cholesterol in Check

(Page 6 of 6)

August/September 2005
By Dr. Linda B. White 
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Most studies have shown soy lowers both total and LDL cholesterol while raising HDL cholesterol. A simple strategy is to incorporate soybeans (and other beans) into your diet. Snack on edamame and use textured vegetable protein, tofu and tempeh in lieu of meat. (For more about soy, see “Be Particular About Your Protein,” December/January 2005. — Mother)

RELATED CONTENT

Guggul. This herb comes from the resin of the mukul myrrh tree (Commiphora mukul), which is native to India. It has been used in Ayurvedic medicine for more than 2,000 years to treat a variety of ailments, including cardiovascular disease. The active ingredient, guggulsterone, seems to lower cholesterol by increasing the rate at which the liver both takes up and breaks down LDL cholesterol from the blood.

The research on guggul isn’t as extensive as it is for garlic, yet a few studies have found that guggul, either used alone or when combined with garlic and onion, can lower your cholesterol and triglyceride levels.

Dr. Linda B. White is the co-author of Kids, Herbs, & Health (Interweave, 1998) and The Herbal Drugstore (Rodale, 2000).

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  • Cecee 3/12/2007 1:26:03 PM

    I lowered my cholesterol by changing my cooking and salad oil to
    rice bran oil. I like the neutral flavor and high smoke point. I
    also started exercising more.

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