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Some Interesting Tidbits about Shrimp, Lobster, and Cholesterol Levels

If you’re a shrimp or lobster lover – and there’s a lot of you out there – the news that they are high in cholesterol probably didn’t sit very well with you.

Thoughts of Surf-and-Turf meals clogging your arteries and increasing your risk of a heart attack really took a lot of the enjoyment out of the meal, didn’t it?

But here’s the interesting tidbit that you probably haven’t been told…

You see, foods with high cholesterol content have little or no effect on your blood cholesterol levels.

All that matters is if the food is a cholesterol-forming food … not whether or not the food contains cholesterol.

I know it sounds counter-intuitive at first, but think about this…

It wasn’t that long ago that doctors told their patients who had water retention to STOP drinking water. The logical and accepted thought was that if you drank more water it would make the situation worse.

Of course, we now know that to be utterly false. If you’re retaining water you actually want to drink MORE water to flush it out. The body only retains water when it’s not getting enough and begins to store it up.

While this analogy isn’t an apples-to-apples comparison with how cholesterol in food works, it’s another example that what seems logical at first glance isn’t always how the body works in real life.

But get this… eating lobster can still have a negative impact on your blood cholesterol levels.

Before you think I’m changing my mind on all this, let me tell you why I say that.

You see it all depends on whether you eat your lobster “dry” … or if you dip it in butter vs. margarine. The difference is a big one and I’m guessing it’ll surprise you.

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