Chicken, fish, and egg powder in processed foods present greater risk from cholesterol oxidation byproducts, but there are things you can do to reduce exposure.

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One of the main triggers of Alzheimer's disease? In case you missed my previous video, here it is: Oxidized Cholesterol as a Cause of Alzheimer’s Disease (http://nutritionfacts.org/video/Oxidized-Cholesterol-as-a-Cause-of-Alzheimers-Disease).

This reminds me of my video Reducing Cancer Risk in Meat-Eaters(https://nutritionfacts.org/video/reducing-cancer-risk-in-meateaters/), about lowering exposure to cooked meat carcinogens called heterocyclic amines.

Other than cholesterol oxidation, are microwaves a good idea? See my two videos: Are Microwaves Safe? (http://nutritionfacts.org/video/Are-Microwaves-Safe) and The Effects of Radiation Leaking from Microwave Ovens (http://nutritionfacts.org/video/The-Effects-of-Radiation-Leaking-from-Microwave-Ovens).

Is unoxidized cholesterol a problem too? See, for example, Cholesterol Crystals May Tear Through Our Artery Lining (https://nutritionfacts.org/video/cholesterol-crystals-may-tear-though-our-artery-lining/).

So what’s the Optimal Cholesterol Level? Check out the video!

Is it just the small dense cholesterol particles? I got a video on that too! Does Cholesterol Size Matter? (https://nutritionfacts.org/video/Does-Cholesterol-Size-Matter).

Want to see through egg industry propaganda? Check out How the Egg Board Designs Misleading Studies (https://nutritionfacts.org/video/how-the-egg-board-designs-misleading-studies).

Have a question about this video? Leave it in the comment section at http://nutritionfacts.org/video/how-to-reduce-cholesterol-oxidation and someone on the NutritionFacts.org team will try to answer it.


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Thanks for watching. I hope you’ll join in the evidence-based nutrition revolution!
-Michael Greger, MD FACLM

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