Practical, everyday Atkins-style menus focus on reducing carbs by swapping processed foods for proteins, nonstarchy vegetables, and healthy fats. Simple recipes and snack ideas make low-carb eating sustainable.
Dietary cholesterol comes mainly from animal products, but saturated and trans fats have the biggest effect on LDL. Limit red and processed meats, full-fat dairy, butter and trans fats; choose unsaturated oils, lean proteins, and plant foods instead.
Fats are essential: they provide energy, protect organs, and support brain health. Favor unsaturated fats and omega-3s, limit saturated fats to under about 10% of calories, and avoid industrial trans fats.
Practical, sustainable diet changes - less saturated and trans fat, more plant foods, fiber, and healthy oils - can reduce LDL cholesterol. Small swaps (lean proteins, low-fat dairy, olive oil, beans, oats) add up.
Animal foods contain dietary cholesterol, but saturated and trans fats have a larger impact on LDL. Lower your cholesterol by choosing plant-based foods, unsaturated fats, fish, and soluble fiber while limiting red/processed meat, full-fat dairy, and trans fats.
Cholesterol is essential, but too much LDL raises heart risk. Lower LDL by limiting saturated and trans fats, increasing soluble fiber, choosing unsaturated oils, and eating whole foods.
Practical, modern guidance for low-fat cooking that focuses on fat quality, simple ingredient swaps and cooking techniques like grilling, steaming and air frying to reduce added fat without sacrificing flavor.
Limit fatty red meats, many fast-food items, and high-fat dairy like whole milk and butter to reduce saturated fat and lower LDL cholesterol. Practical swaps: lean cuts, plant proteins, low-fat dairy, and unsaturated oils.
To lower LDL cholesterol, limit saturated fats, trans fats, fried foods, and high-fat dairy. Choose vegetables, whole grains, legumes, nuts, fatty fish, and unsaturated oils. Combine diet with exercise and medical guidance.