A person’s cholesterol levels are greatly influenced by their diet; certain foods raise cholesterol levels while others lower them. Keeping cholesterol levels within normal ranges can help stave off a number of illnesses. The waxy material known as cholesterol is carried through the bloodstream by the lipoproteins known as high-density lipoprotein and low-density lipoprotein. Because LDL causes fatty deposits to accumulate in blood arteries, it is commonly referred to as “bad” cholesterol. These deposits may obstruct blood flow and result in strokes or heart attacks. The “good” cholesterol, or HDL, aids in the liver’s removal of cholesterol from the body. Elevated levels of HDL cholesterol have been shown to lower the risk of stroke and heart disease. One cup of eggplant has 2.4 grams of dietary fiber, making it a high-fiber food. Increased fiber consumption lowers blood cholesterol. Around the world, okra, often known as lady fingers, is a warm-season vegetable that is grown. Mucilage, a gel found in okra, binds to cholesterol during digestion and helps decrease it. This aids in the body’s removal of cholesterol through stools. Apples. A small 2019 study demonstrated that eating two apples a day lowered total and LDL cholesterol levels in 40 persons with mildly elevated cholesterol. Triglycerides, a kind of fat that enters the bloodstream after a meal, were also reduced by it.
