Eating for Lower Cholesterol A Balanced Approach to Heart Health with Recipes Everyone Will Love

Heart disease is America's number-one killer. The correlation between high cholesterol levels and heart disease is proven., but the number of people struggling with high cholesterol grows annually, and new national guidelines for healthy cholesterol levels recently became more stringent. Eating for Lower Cholesterol offers cutting-edge information on cholesterol to help people lower their cholesterol levels and reduce their risk of heart disease. Doctors advise millions of people with high cholesterol, on medications or not, to follow cholesterol-lowering diets. Yet patients often don't know what cholesterol is, where it comes from, or how to lower it through diet. This book's Introduction clearly explains cholesterol and how it relates to heart disease, what your "numbers" mean, factors that raise cholesterol levels, cholesterol in women and children, and other important issues. A Stay Balanced Scale, designed by a leading nutritionist, helps people take control of their diets without ever feeling deprived. More than 100 text boxes offer tips on the latest research findings, health claims, shopping, cooking, dining out, meal planning, food products, fast food dangers, and much more practical, essential information. More than 100 recipes are guaranteed to please everyone, which makes eating for lower cholesterol easier and tastier than ever.

Low-cholesterol books are abundant, but all seem to rehash the tired, lifeless recipes that remind readers more of what they're missing by eating healthy than what they stand to gain. Eating for Lower Cholesterol combats the healthy food doldrums by offering recipes that focus not on what's being left out, but on all the goodness that's left in.
Success in adhering to a healthy diet means not feeling deprived; the recipes in Eating for Lower Cholesterol are sure to excite even those for whom "healthy" is a bad word. Chef Catherine Jones offers more than 100 recipes ranging from the simple to the sublime: Lemony White Bean and Escarole Soup; Eggless Caesar Salad; Sesame Noodles with Baby Spinach and Red Bell Peppers; Homemade Chicken Tenders; Filet Mignon with Sautéed Mushrooms and Caper Sauce; Halibut Roasted on a Bed of Fennel, Cherry Tomatoes, and Dill; Couscous with Currants and Pine Nuts; Fresh Apricot Pie with Amaretto Crust; Chocolate Mousse; and much, much more.
Helpful sidebars—on topics like meal planning, choosing lean meats, heart-healthy snacks, and having your cheese and eating it too—guide readers through the often difficult process of making lasting dietary changes with a minimum of pain and fuss.

Catherine Jones, a cookbook author and food writer, received critical acclaim for her previous book, Eating for Pregnancy (also Marlowe & Company), and won two awards for her first book, A Year of Russian Feasts. www.catherinejonescooks.com

Elaine B. Trujillo, MS, RD, CNSD, a national leader in nutrition, works at the National Cancer Institute, National Institutes of Health (NIH) and at the Cardiac Rehabilitation and EECP Center, Shady Grove Adventist Hospital.