Small Changes in Recipes Can Significantly Lower Cholesterol

Small Changes in Recipes Can Significantly Lower Cholesterol
© 2005, Frank Mangano

Think about one of your favorite recipes. It may not be the best dish for a low cholesterol diet, but boy it sure tastes good! What if you could make small changes to the recipe and still have it taste just as good without all the extra cholesterol you don’t need?

A low cholesterol diet does not mean you have to give up your favorite foods, it just means you need to think about a lower cholesterol alternative to making foods with too much cholesterol. This is especially important if your doctor has told you that you need to lower your cholesterol.

Here is the perfect example of a summertime favorite dish that is normally loaded with cholesterol – Potato Salad. The traditional recipe calls for mayonnaise and eggs to add flavor and variety to the American way of making potato salad. Potatoes and hard-boiled eggs are usually drenched in the mayonnaise to give it moisture. There are 5 mg of cholesterol per tablespoon of mayonnaise and 300 mg per large egg. The recommended daily allowance for cholesterol is about 300 mg for a 2,000 calorie diet.

There is another way to make potato salad that is just as tasty but with far less cholesterol added. The recipe calls for red potatoes and uses ½ cup of plain, low-fat yogurt instead of mayonnaise for its moisture and flavor. The yogurt has just 1.2 mg of cholesterol per serving. You can season the salad with dill weed or fresh chive and onion that adds extra minerals and vitamins such as calcium and vitamin C without being high in cholesterol.

Next time you are cooking, take a look at the way you make your food. Is there a low cholesterol alternative? The answer is almost always yes. To find out more about a low-cholesterol diet that still tastes great, get your copy of The 60-day Prescription Free Cholesterol Cure.

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