Cholesterol can be managed with lifestyle modification and natural remedies

The cholesterol myth

Cardiovascular disease is not simply a high cholesterol disease but an inflammatory disease. 80% Cholesterol is manufactured in your body. 20% Cholesterol is from animal protein – that is now the food that you eat. Raised cholesterol levels are a sign of a lifestyle problem and that should be the first priority in reducing cholesterol levels. The causes for high cholesterol are: stress, depression, lack of exercise, lack of nutrients, smoking and genes.

All cells contain cholesterol and all tissues can manufacture and regulate it. Cholesterol levels vary during a day and also during seasons – higher in winter and lower in summer. It is also higher after surgery, infection and stress. Bones are filled with cholesterol and would be hollow without it.

In 2000 an article was published in the Journal of the American College of Nutrition where they stated that there was no correlation between consuming more than one egg a day and the risk of heart disease. We know that there an association between high cholesterol levels and coronary heart disease, but we also now know that there is an association between low cholesterol levels, depression, cancer, aggression, amnesia, strokes and your ability to fight infection.

There seems to be a narrow band that represents a healthy cholesterol level in blood and that is between 4.9 – 5.4 mmol/l.

Functions of cholesterol

  • Plays a structural role in brain and is needed in high quantities
  • Cholesterol enables nerve impulses to transmit
  • It enhances the permeability barrier properties of the cell’s lipid bi-layer
  • Cholesterol is needed for manufacturing vitamin D
  • Bile is manufactured by the liver from cholesterol and is needed for the digestion of fat
  • Cholesterol protects the skin from absorption of water soluble toxins and prevents dehydration
  • Various steroid hormones are made from cholesterol like testosterone, estrogen and progesterone
  • Cell structure is preserved by cholesterol which is important in fighting infections.  People with higher cholesterol levels have fewer infections than those with lower levels
  • Cholesterol is an antioxidant and has anti-inflammatory effects

Ideal test scores for cardiovascular health

  High risk Medium risk Healthy
Cholesterol <3.1 & >8.5mmol/l >6.2mmol/l 4.9-5.5mmol/l
Cholesterol/HDL >8:1 >5:1 <3.5 : 1
Blood pressure >140/90 > 130/85 <120/80
Pulse >85 <85 <70
Homocysteine >15 6<H<15 <6
Fibrinogen <3g/l
Hs-CRP >3 Between 1-3 <1.0mg/l
Apolipoprotein B < 0.9G/L
LDLSF (yellow top)
LDL size  is graded into 5 categories ranging from large to small: A1;AI;I;IB;B:   LDL-B is associated with a three fold increase of risk of ischemic heart disease (small is bad / large less dangerous.

Let us look at the following facts

  • There are ten different compounds in arterial plaque and no saturated fat at all
  • The majority of heart patients don’t have high cholesterol
  • Only when cholesterol is oxidized it will damage arterial wall – if you have enough antioxidants in your diet, it can prevent oxidation of cholesterol a great deal
  • Real changes in lifestyle, diet, taking vitamins, minerals and antioxidants are the solution to heart disease
  • From all the studies we now know, 50% of risks are still unexplained
  • Statins cause cancer in animals and does not lower risk in women
  • Statins has a place in high risk patients who does not respond on life style modification
  • Statins lower CoQ10 production – patients complain about exhaustion and muscle fatigue
  • The effect of cholesterol on heart mortality declines with age
  • Little benefit in lowering cholesterol in patients over 60 years of age
  • Cholesterol is the precursor and building block of steroid hormones like testosterone, progesterone, etc
  • We know cholesterol increase with age, because hormone levels drop with ageing
  • Low cholesterol patients can often complain about depression, weight gain, impotence, fibromyalgia-like pain and can increase risk for gastric cancer
  • Low Thyroid hormone levels are also associated with raised LDL levels – if you correct TSH – LDL drops
  • The High Sensitive C-Reactive Protein (inflammatory indicator) Test is more important than a cholesterol test (Lipogram) in determining heart disease risk.  Chronically elevated levels of Insulin and high stress levels can increase hs CRP (high consumption of bad carbohydrates -sugar and white flour)


  • Men between 50-75 years with a predominance of small dense LDL – take a statin because of the anti-inflammatory effect (not for the cholesterol lowering effect)
  • No statins for people older than 75 years of age
  • Women with arterial disease (high homocycteine, fibrinogen and hsCRP) and high levels of LDL-cholesterol – try Cholestin first and if there was no reduction in LDL-cholesterol take a statin
  • Don’t take statins to lower high Lp(a) – they don’t lower i
  • Statins can increase your risk for diabetes

High HDL cholesterol and large HDL particles are not cardio protective

  • High levels of plasma HDL and large HDL particles are associated with an increase in risk of coronary artery disease
  • When apo A-1 and apo B are kept constant in regression analysis – HDL cholesterol and HDL particle size conferred a risk in coronary events
  • No data unequivocally showing that raising HDL will reduce cardiovascular risk

Action plan to prevent and treat Cardiovascular Disease naturally:

1. Nutrition – Super-nutrition for chronic disease prevention

  1. Eat your organic seeds and nuts (heaped tablespoon) or 1 tablespoon of cold pressed olive oil / flax oil
  2. Eat 2-3 Fresh organic fruits per day
  3. Eat 3-4 servings of organic grains per day: rice, millet, rye, oats or quinoa (as cereal)
  4. Eat 5 servings of organic vegetables per day: watercress, broccoli, spinach, green beans, peas, carrots, sweet     potato and peppers
  5. 5 Water:  1.5 – 2 litres per day – reverse osmosis, filtered, bottled or distilled
  6. Eat at least 50% food raw and eat organic fruit and vegetables
  7. Avoid burnt, fried, browned food as well as excess animal fat
  8. No sugar, white flour, processed food, preservatives and chemical additives
  9. Reduce alcohol consumption
  10. Eat organic beans and legumes daily (tofu, soya, quinoa & seed vegetables)
  11. Always have proteins with each meal: cheese, yoghurt, eggs, nuts, fish, chicken, red meat
  12. Eat at least breakfast, lunch and supper – snack if needed in between with fruit and almonds
  13. Best way to prepare food:

Do a 2-minute sauté followed by adding water based sauce and let the food “steam-fries” at lower temperatures. Grilling, steaming, boiling or baking is better cooking methods than any form of frying. Don’t kill your food by cooking it to death – you destroy the live enzymes and nutrients

  1. rBST hormone free dairy products please
  2. Rotate foods – don’t eat the same foods every day
  3. Eat fish 2 to 3 times a week minimum
  • Low fat fish (0.1-2.9%): angelfish, geelbek, hake, kingklip, kabeljou
  • Medium-fat fish (3-10.9): pilchards, snoek, tuna, yellowtail
  • High-fat fish (11-30%): barracuda, salmon, butterfish, herring, mackerel, sardines
  1. Limit exposure to chemicals – herbicides and pesticides present to the body as estrogens
  2. Limit lead, cadmium and mercury exposure
  3. No transfats in diet – eliminate pastries and biscuits
  4. Re-pack food in plastic containers into glass containers ASAP

2. Lifestyle advice

  • Live in peace with everyone
  • Learn how to relax – meditate – and live a clean life
  • Grow as a human being
  • Go on holiday
  • Stop smoking and reduce alcohol intake
  • Reduce weight if needed
  • Exercise 5 times a week for 30-40 minutes

3. Suggested daily supplementation

Primary benefits for Cholestin®

  • Promotes and maintains healthy cholesterol levels
  • Promotes and maintains healthy blood lipid (fat) levels
  • Helps prevent oxidation of LDL cholesterol
  • Natural complement to a healthy diet and exercise

What makes Cholestin® unique?

  • Supported by clinical research
  • Scientifically standardised
  • Patent pending formula
  • 100% natural

Who should use Cholestin®?

Adults who are concerned about maintaining desirable cholesterol levels and for whom their doctor has determined that dietary supplementation rather than medical treatment is appropriate.

Frequently asked questions

What is Cholestin® made of?

Red yeast rice. To be more specific, an exclusive strain of standardised Monascus Purpureus Went yeast fermented on premium rice.

How does Cholestin® work?

80% of the cholesterol in the body is produced by the liver. The remaining portion of cholesterol comes from dietary consumption of foods containing cholesterol. The naturally occurring HMG-CoA reductase inhibitors in Cholestin® work inside the body by lowering the body’s own production of cholesterol.

How long must I take Cholestin® before I realise the cholesterol lowering benefits?

You may experience reduced cholesterol levels after 4 weeks, but optimum results will occur after eight weeks of dietary supplementation with Cholestin®.

Supplement facts

Serving Size Two Capsules, Serving per Container 60

Amount per two Capsules

Monascus purpureus Went (Red yeast rice) 1200 mg*

*Daily Values not established.

4. Annual check-ups

Have annual check-ups. Know your risk and manage your risk.

Your health measurement goals

  Your result now Health goal
Body weight
BMI 18.5 – 24.9
Waist <102cm/men   <88cm/women
Body fat % 19-23.9%
BP systolic <120
BP diastolic <80
Glucose <5.5
Cholesterol <5.5
Exercise goals 5-6 times a week
Vit D 32-60ng/mL

Do you have high cholesterol that does not respond to lifestyle modification and want a natural solution?



  1. New Optimum Nutrition Bible – Patrick Holford
  2. Prescription Alternatives – Earl Mindell
  3. The SA Journal of Natural medicine
  4. Herbal Medicine  – expanded commission E Monographs
  5. Genesende Voeding  – Dr Willem Serfontein
  6. Gesondheid vir `n leeftyd – Dr Christiaan
  7. Men`s Health September 2006
  8. Lancet 344: 1195-1196, 1994.
  9. Atherosclerosis reports; 6:477-484, 2004.











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