Oxidized cholesterol can be 100 times more toxic than regular cholesterol, raising additional concerns about foods such as ghee, canned tuna, processed meat and parmesan cheese.

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Cholesterol gets oxidized when animal products are exposed to heat. Are the some cooking methods that are less risky? Stay tuned for my next video, How to Reduce Cholesterol Oxidation (http://nutritionfacts.org/video/How-to-Reduce-Cholesterol-Oxidation).

For more on diet and Alzheimer’s Disease see:
• Preventing Alzheimer’s Disease with Plants (https://nutritionfacts.org/video/Preventing-Alzheimers-Disease-With-Plants/)
• Reducing Glycotoxin Intake to Prevent Alzheimers (https://nutritionfacts.org/video/Reducing-Glycotoxin-Intake-to-Prevent-Alzheimers)
• Alzheimer’s May Start Decades Before Diagnosis (https://nutritionfacts.org/video/alzheimers-may-start-decades-before-diagnosis)
• Alzheimer’s and Atherosclerosis of the Brain (https://nutritionfacts.org/video/alzheimers-and-atherosclerosis-of-the-brain)
• Cholesterol and Alzheimer’s disease (https://nutritionfacts.org/video/cholesterol-and-alzheimers-disease)
• The Alzheimer’s Gene: Controlling ApoE (https://nutritionfacts.org/video/the-alzheimers-gene-controlling-apoe)
• How to Prevent Alzheimer’s with Diet (http://nutritionfacts.org/video/How-to-Prevent-Alzheimers-With-Diet)

Have a question about this video? Leave it in the comment section at http://nutritionfacts.org/video/oxidized-cholesterol-as-a-cause-of-alzheimers-disease 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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