How I Lowered My Cholesterol from 320 to 190..and kept it there.

March 15, 2017





My second life (as I call it) started when I got the health scare of discovering I had a 320 cholesterol level (I did not even know that it could be that high) and a minor heart problem due to it.

My doctor who gave me 9 minutes of his time to look at my results immediately took out the prescription pad from his coat and started writing a long list of scary-sounding medications I needed to take. That was the moment I decided to take my health into my hands and seek alternative healing modalities.


I was a very unhealthy vegetarian (yes vegetarians can be unhealthy). My diet consisted of diet coke, cheese, bread & crackers with a sprinkling of vegetables and fruits from time to time. I thought a life without cheese cannot be sustained… but when I was convinced to try a plant-based diet, I realized that there are so many foods we think we cannot live without but actually we can easily, they are more habit than a real necessity.


I started by eliminating and replacing: eliminated dairy and replaced it with legumes. Once I became friends with legumes and learned to love them and make them according to my taste I realized how easy and tasty they can be. So much more tasty than the greasy cheeses I used to eat. I learned to add spices, I learned to add vegetables to them and learned to make a dish within 20 minutes. Hurray… I loved it.. The legumes I consume on regular basis are: red lentils, green lentils, white beans and chickpeas.


Then I eliminated all refined carbohydrates and replaced them with complex carbohydrates. Yes quinoa, oatmeal and wild rice and became my best friends…  I gave up on the refined carbohydrates which I used to love and started experimenting with this new taste. My breakfast consist of oatmeal cooked in almond or soy milk (non GMO) and a banana and that was so satisfying and kept me full till lunch.


Then I added colorful vegetables. Seriously I never knew there was so many different vegetables and so many different colors and that each color of a vegetable holds different nutrients and vitamins..  (hey I was a business woman, these things were not important). 

I discovered yellow and orange which are high in Vit C, Vit A, beta carotene and antioxidants that neutralizes free radicals and damaged cells.: one-half-cup of red bell pepper provides 95 milligrams of vitamin C, which is about 25 milligrams more than a medium orange. 


I discovered green filled with iron, phytochemicals, potassium and fiber; they are great detoxifiers. Then came blue and purple which are filled with antioxidants (anthocyanin) which are anti-cancer and heal the heart. Then came the red which are are rich in reservatol and lycopene which is was amazing for my heart disease and cancer. and finally I discovered white which are rich in prebiotics which feed the probiotics in our intestines.


I also added to every meal, what I called my SSM (Super Spice Mix). a mixture of turmeric, cayenne pepper, cumin, coriander, ginger and black pepper.


For my sweet taste I replaced all the processed cookies with fruits, lots of fruits…


I also learned how to cook and control what ingredients goes into my food. Never have I felt better and within 10 months my cholesterol when down to 190, and that was 3 years ago..


I am a major advocate of plant-based diet and I can only say it is not as difficult nor boring as you think it is… Give it a try.. go to our webpage and get more information:



Please reload

Featured Posts

How to stay healthy and fit this winter

December 5, 2018

Please reload

Recent Posts
Please reload

Search By Tags
Follow Us
  • Facebook Classic
  • Twitter Classic
  • Google Classic

​ Copyright © 2016 Utter Wellness. All rights reserved!This website is for information purposes only it does not provide medical or legal advice. Viewing this website, receipt of information contained on this website, or the transmission of information does not constitute a physician-patient relationship. The medical and/or nutritional information on this site is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Use of this website constitutes acknowledgement and acceptance of these limitations and disclaimers.