High cholesterol levels: any advice?

Does anyone have any good "home remedy" tips for lowering cholesterol? My dad just got some bad news from his doctor about his blood lipid levels, and I really want to help him out. If you know of anything that actually works, please let me know.
thanks 😉

apples, apple cider vinegar

grapefruit

fresh pineapple

yogurt is great for dropping pounds (not sure about the fat content though)

Jesse Ortiz4 said:Does anyone know any good "home remedies" to help lower cholesterol? My dad just got some bad news from his doctor, so I really want to help him out. If you have any tips, please let me know.
thanks 😉

First things first... cutting back on sugar and all those high-glycemic foods. Think white bread, potatoes, pasta, white rice... stuff like that.

Whole apples beat apple cider vinegar any day of the week.
I make sure to have a green salad every single day.
Forget about red meat or anything roasted.
Ditch the standard stuff and stick to Durum pasta.
You can have two slices of rye bread daily.

Cholesterol doesn't just appear overnight, so it won't disappear overnight either.
It takes time and plenty of patience.

So, what exactly constitutes durum pasta?

Ashley Martin78 said:cholesterol doesn't just show up out of nowhere, so you can't expect it to vanish overnight either.
it takes patience and some actual time

Yeah, right, try explaining that to someone in plain English—because apparently, they need "patience and time" for that too. 😉 😁

The whole thing is that people who’ve been accumulating junk inside their bodies for 10 or 20 years don't exactly have the luxury of sitting around waiting for things to "fix themselves eventually"... everyone wants a solution "overnight," I guess. 😉

There actually is a way to flip the script on this within a 90-day window, but it isn't through your typical "grandma's old-school recipe" diet... it's more about using "cellular nutrition." 🙂 👍

Sandra Hayes88 said:What even is durum pasta?

If I recall correctly, it’s just the specific type of flour used to make the pasta—not necessarily whole wheat or anything.
But honestly, you don't need to guess—every single box of pasta will tell you exactly what kind of flour was used.

Durum wheat pasta doesn't necessarily have to be whole grain.

Durum is actually just a specific type of wheat, whereas "whole grain" means it was processed using the entire kernel.

Ashley Martin78 said:High cholesterol isn't something that just appears overnight, so you can't expect it to vanish overnight either.
It takes patience and actual time.

Just because someone has high triglycerides doesn't mean their cholesterol is automatically through the roof; they aren't the same thing.

How much does your dad weigh? 😁

He’s not even overweight; that’s not really the issue here.
It’s just that his blood lipid levels are a total mess. What’s frustrating is that he’s been eating nothing but apples, whole grain bread, and steamed veggies for ages, yet his numbers are still trash. I honestly don't get it.

How much of you old folks actually stay active?

even just walking does wonders. 😎

banderas said:It’s possible to have high triglycerides without having high cholesterol. They aren't necessarily the same thing. 😁

I've never heard them being treated as separate issues.😕
Could you explain that?

Garlic is great—try to include it with your meals whenever you can. It’s probably easiest to eat in the evening when you don't have to worry about being around people too closely, or maybe just right before you head to bed...
Fish is also incredibly healthy for anyone dealing with lipid issues, and the same goes for lemon, like having some fresh lemonade. These aren't just old wives' tales either; they're actual medical recommendations from doctors.

Amy Martinez5 said:Garlic is great—try to eat it with meals whenever you can. It’s easiest in the evening before bed when you don't have to worry about being around anyone.
Fish is also incredibly healthy for people struggling with lipid levels. Same goes for lemon juice or lemonade. These aren't just old wives' tales; they're actual medical recommendations.

The downside to garlic at night is that you'll be sweating it out through your pores the next day, which is honestly awful. However, you can make garlic drops by using an ethanol extraction. You just take those drops with some milk. It works just as well without leaving you smelling terrible to everyone around you.😉

I’ve got that recipe right here. You just macerate garlic in alcohol.

You’d only take a few drops once or maybe twice in your entire life. Apparently, it’s an old-school method used in traditional Chinese medicine to tackle hypertension and a handful of other ailments.

Ashley Martin78 said:I’ve never heard of them being two different things.😕
Could you clarify?

Fat and cholesterol are two completely different animals; they have their own separate tests and reference ranges. Some foods are loaded with fat but contain zero cholesterol (think plant-based oils), while others are packed with cholesterol without much fat at all (like eggs). Long story short: they aren't the same thing. Usually, if your fat levels are high, your cholesterol will follow suit, but that isn't a universal rule.

dustycanyon6 said:A slip of the tongue—animalistic.

It wasn't a slip of the tongue. I said "some don't have cholesterol at all—they're plant-based fats," which implies that plant-based fats are inherently cholesterol-free. 😬
That’s why those margarine commercials claiming to be "cholesterol-free" work so well; they aren't adding any in the first place, yet people fall for it like absolute idiots. 😁 😁

banderas said:It wasn't a slip of the tongue. I said "some don't have cholesterol at all—because they're plant-based fats," which basically implies plant oils don't contain cholesterol in the first place. 😬
That’s why those margarine commercials claiming "zero cholesterol" are such a scam. They don't have any anyway, yet people go crazy for them like it's some miracle cure... 😁 😁

My bad, I totally misread you there—yeah, I actually find those ads pretty clever too.

Anyway, did you guys catch that Omegol stuff? I mean, even a kid could tell that most of us (maybe except for Dalmatians...) are totally overloaded on Omega-6 fatty acids. On the Omegol website, it claims to have a "balanced ratio of Omega-3 and Omega-6," but when you actually look at the ingredients, there's seven times more Omega-6 than Omega-3! Now, I don't know if my eyes are playing tricks on me or if these guys are seriously trying to pass this junk off as health food...

dustycanyon6 said:My bad, I totally misread you—yeah, I think those ads look pretty great too.

Anyway, did you guys see that Omegol stuff? I mean, even a toddler probably knows that most of us (maybe except for Dalmatians) are basically drowning in Omega-6 fatty acids. On the Omegol website, it claims to have a "balanced ratio of Omega-3 and Omega-6," but if you actually bother to check the ingredients, there’s like seven times more Omega-6 than Omega-3! Now, I don't know if I just missed something or if these people are actually pulling this kind of crap trying to market it as health food...

I think you got your 3s and 6s mixed up a little bit.. 😉

Basically, all the oils we use in cooking are plant-based (usually soybean or canola), which means they're loaded with Omega-6, so we're getting plenty of that essential fatty acid.

The main way to get Omega-3 is through certain types of fish and seafood, which aren't really staples in a typical diet. It mostly comes down to high-quality fish being expensive, the extra prep work involved, or honestly, people just preferring the taste of meat or cheese. If you want to get enough Omega-3, you'd pretty much need to eat fatty fish or shellfish at least three times a week. In Japan, every mom and pregnant woman takes Omega-3.

ps: I haven't actually seen this "Omegol" thing yet, so I'm curious, what kind of ratio are you talking about?

James Newman4 said:ps: I haven't actually run into this "Omegol" guy yet, so I'm kind of wondering what kind of ratio you're even talking about?

Oh, okay, I think I get it now... we're talking about margarine? .. 🙂