Five Foods That Lower Cholesterol How to reduce cholesterol

Five Foods That Lower Cholesterol

Today we discuss on our website my health and beauty guide about How to reduce cholesterol And Five Foods That Lower Cholesterol.

These five foods are helpful in reducing cholesterol.

To reduce Bad cholesterol and increase Good cholesterol, these foods should be included in the diet.

Some foods that reduce important cholesterol to maintaining the heart are soluble fiber. Apart from this, some foods have a Polyunsaturated fat which is helpful in reducing Bad cholesterol. 
The Five Foods That Lower Cholesterol that meets this goal are as follows:


Oatmeal can eat breakfast in order to reduce cholesterol. It gives 1 to 2 grams of fiber. If the banana or strawberries are mixed in it, then the amount of fiber will increase by half a gram.


These are a good source of soluble fiber. After eating them the stomach is full for a long time. Therefore, they are considered to be one of the important diets for weight loss. There are many options for beans – Dal, Rajma, Semi seeds, gram, Libia etc. If properly employed, beans can be included in the daily diet.


Many studies have proved that almonds, walnuts, peanuts and other nuts are beneficial for keeping the heart healthy. By regularly eating a handful of dried fruits, LDL, that is, bad cholesterol can be reduced by five percent.

Diet with Sterols, Stainless

Many vegetables and fruits contain elements called sterols and stains, which increase the body’s ability to absorb cholesterol from the diet. Companies are now also adding them to food supplements. They are also called sterols and stains in plants i.e. plants. Their 2-gram volume is helpful in reducing LDL cholesterol by up to 10 percent.

Fatty fish

Eating Fish two or three times a week LDL i.e. bad cholesterol is reduced. Omega-3 fatty acid contained in it reduces triglycerides and improves the heart, as well as protects the heartbeat from abnormal.

So these are the Five Foods That Lower Cholesterol level in our Body.
Source: Harvard Medical Review

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