Blood cholesterol level is the most important factor which can determine the risk of cardiovascular diseases.

For example a person with a high cholesterol level (260 mg%) has a four times grater probability of suffering a fatal heart attack compared with a person that have a lower cholesterol level (under 200 mg%). There are studies that proves that cholesterol level under 160 mg% provides protection against atherosclerosis.

Usually, cholesterol diseases are due to what we eat. Few persons suffer from genetic cholesterol disorders. Depending on what we eat, the cholesterol level can substantially increase or decrease within a few weeks.

Our body needs cholesterol, but it doesn't mean that we should eat cholesterol. Our liver produces the entire quantity of cholesterol that our body needs. Most of the people also eat 400-500 mg cholesterol daily. And this cholesterol excess produces diseases.

Cholesterol is found only in animal origin foods. Herbal origin foods don't contain cholesterol:

milk cream: in a cup there are 5 mg of cholesterol;

cow cheese: in a 1/2 cup, there are 24 mg cholesterol;

ice cream: a cup contains 54 mg of cholesterol;

fish: 140g contain 85 mg of cholesterol;

pork: 140g contain 135 mg of cholesterol;

1 egg yolk contains 220 mg of cholesterol;

liver: 85 g contain 370 mg of cholesterol.