What about Cheerio's?

He's a little behind the times actually. While diets low in fat and cholesterol may be able to lower total and LDL cholesterol levels about 5-10%, diets high in soluble fiber have been shown in some studies to lower total cholesterol and LDL cholesterol as much as 20-30%. The kinds of fiber they're talkinga bout is the naturally occurring fiber found in oat bran, beans, and other food sources. Using cooked soy beans, a great source of both soy protein and that kind of fiber, led to a decrease in total cholesterol of 30% and a decrease in LDL cholesterol of 35-40%. Here's a chart that lists great foods for lowering the bad cholesterol and raising the good kind. Using it may help your mom to make an exciting menu:-) http://whfoods.org/genpage.php?tname=fightdz&dbid=27#discussion You'll note that on that page it mentions the benefits of using probiotic yogurts, by itself and as a dressing or topping for other foods. That's something my family does quite a bit, replacing other things that may be fatty or high in Chol. Pasta with Clams ¼ lb whole wheat spiral pasta 1 medium sized onion, minced ½ cup + 1 TBS chicken or vegetable broth 10 oz can whole clams with juice 1 TBS tomato paste 1 15oz can diced tomatoes pinch red chili flakes ½ cup chopped fresh basil 6 medium cloves garlic, pressed 2 TBS extra virgin olive oil salt and black pepper to taste *optional ½ cup shredded parmesan 1. Bring water to a boil and cook pasta according to package instructions. 2. While water is coming to a boil and pasta is cooking, heat 1 TBS broth over medium heat in a 10-12 inch stainless steel skillet. Healthy Sauté onion in broth for about 4 minutes stirring frequently. 3. Add tomato paste, and diced tomatoes. Cook for another 10 minutes on high heat to reduce and intensify sauce. Add clams and cook for another 2 minutes. 4. Add pressed garlic, chopped basil, olive oil, salt, pepper and chili flakes. Remove from heat immediately and toss with cooked, drained pasta. Serves 4 _____________________________________ Vegetarian Stir Fry Feel free to use whatever veggies you may have on hand or are seasonally fresh. 1 medium onion cut in half and sliced medium thick 1 TBS vegetable broth 4 medium cloves garlic, pressed 1 TBS minced fresh ginger 1 red bell pepper cut into ½ inch pieces 1 cup sliced fresh shiitake mushrooms, (remove stems) 2 cups sliced green cabbage 5 oz extra firm tofu cut into ½ inch cubes 2 TBS soy sauce 1 TBS rice vinegar 2 TBS chopped fresh cilantro 1 TBS sesame seeds salt and white pepper to taste 1. Slice onions and press garlic and let sit for 5 minutes to bring out their health-promoting properties. 2. Prepare rest of vegetables. 3. Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly. 4. Add red pepper, mushrooms, and cabbage. Continue to stir-fry for another 2 minutes. Add garlic, ginger and continue to cook stirring for another 2-3 minutes. 5. Add rest of ingredients and cook for another 2 minutes. Sprinkle with sesame seeds. Serves 4