For decades, the public has been told to limit their intake of cholesterol-rich foods like eggs because they’re a risk to the heart. A large body of research has shown this is simply not true.

A new study was conducted at the University of Eastern Finland and published in the American Journal of Clinical Nutrition. It showed that even people genetically predisposed to an increased risk of heart attacks are not harmed by consuming cholesterol in their diet.

This is because the great majority of the cholesterol in your body was manufactured in your liver. If you consume more foods high in cholesterol, such as eggs, butter, shrimp and red meat, your liver should reduce its production. That happens if your liver is healthy. If you have a fatty liver, hepatitis, or other liver condition, it will not regulate your blood cholesterol level as well.

It is also important to remember that the biggest driver of cholesterol production in your liver is carbohydrate. If you consume a lot of sugar, soda, alcohol and carbohydrate rich foods like pasta, cookies and breakfast cereals, your cholesterol level will probably rise. In some people, this doesn’t happen until they get older. Carbohydrate rich foods not only raise cholesterol, they make the LDL cholesterol particles small and dense. (These are the type of particles that can infiltrate arteries and promote atherosclerosis). A high carb diet also promotes a rise in triglycerides, which make the bloodstream thick and sticky and prone to clots. Berberine is a brilliant natural herbal extract for normalizing cholesterol levels. It works by helping to correct insulin resistance, and regulating cholesterol production in the liver.

If you are concerned about cholesterol, here is some free information.

Reference:
J. K. Virtanen, J. Mursu, H. E. Virtanen, M. Fogelholm, J. T. Salonen, T. T. Koskinen, S. Voutilainen, T.-P. Tuomainen. Associations of egg and cholesterol intakes with carotid intima-media thickness and risk of incident coronary artery disease according to apolipoprotein E phenotype in men: the Kuopio Ischaemic Heart Disease Risk Factor Study. American Journal of Clinical Nutrition, 2016; DOI: 10.3945/ajcn.115.122317