This title is from the experts at one of the world's most respected medical schools - your complete guide to managing cholesterol and staying healthy for life. Everybody knows that high cholesterol is something to be concerned about. But what does it really mean when your doctor tells you that your cholesterol levels are high, and what should you do about it?

If you're worried about your cholesterol, here's your chance to get the answers you need from a top expert at the Harvard Medical School. As founder and chief of the prestigious Lipid Metabolism Unit at Massachusetts General Hospital, Dr. Mason W. Freeman treats hundreds of patients each year and oversees breakthrough cholesterol research. In "The Harvard Medical School Guide to Lowering Your Cholesterol" he explains: what cholesterol is and the difference between 'good' and 'bad' cholesterol; how to assess your risk for high cholesterol; how to work with your doctor to develop the best treatment plan for you cholesterol-lowering drugs - who should take them, what to look out for, and how to be sure your doctor is monitoring you properly; how to manage your cholesterol through diet and exercise; and, the latest scientific findings on alternative therapies.

What’s your cholesterol? It’s a question you hear everywhere, from family gatherings to television commercials. Though awareness of the dangers of high cholesterol has greatly increased in the past two decades, there are still many myths out there. The biggest myth, although it is gradually being dispelled, is that all cholesterol is created equal. In reality, as many people are beginning to understand, the cholesterol in our blood is carried in several different particles - the main ones being high-density lipoproteins (HDL) and low-density lipoproteins (LDL). These two types of particles have completely different effects on blood vessels and their likelihood of getting clogged. Put simply, HDL protects your body from heart disease, while LDL can cause it.

That’s why Peter and Mary, the patients whose stories are told in this preface, have totally different levels of risk for heart disease, despite having the same total cholesterol level. When you’re talking about cholesterol, what matters most isn’t your total cholesterol level - it’s the breakdown of how that cholesterol is carried. Even individuals with total cholesterol levels below 200 - long considered a “safe zone” - can be at high risk for heart disease if they carry too little cholesterol in the HDL particles or have other risk factors that predispose them to the blocked arteries that cause heart attacks.

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Linda Larsen, a professional home economist, is the author of The Everything No Trans Fat Cookbook and The Everything Meals for a Month Cookbook. She holds a degree with high distinction in food science and nutrition from the University of Minnesota and a B.A. in biology from St. Olaf College. She lives in Northfield, MN.

"OMG, now they're telling us that high cholesterol can lead to Alzheimer's Disease. Time to put away the bad fats and get out Linda's latest cookbook. You may save not only your waistline, but also your brain!! Good grief!

Linda starts out the book with a lot of useful information about your health in general. She explains the whole LDL versus HDL cholesterol issues in a very easy-to-understand manner. I also learned about things like homocysteine and triglycerides. Now I can pepper my doctor with some new questions at my next checkup. :)

The good news is that low-cholesterol does not have to mean lower taste. In fact, a lot of the "best foods" that she mentions in the first chapter are delicious (honey, nuts, apples, oatmeal).

Some of my favorite recipes from this cookbook are:

Blueberry-Banana Smoothie (p. 37) -- I bought a small smoothie blender at a local discount store. Now my kids ask for them just about every day! The vanilla yogurt acts as the sweetener in this recipe, so no sugar is needed. I like to buy the huge bags of frozen berries at Costco so I have plenty on hand for these. Really great for the hot weather coming up.

Raisin-Cinnamon Oatmeal Bread (p. 67) -- My kids just love this in the morning.

Pistachio-Crusted Red Snapper (p. 137) -- I use whatever nuts I have onhand for this, and they've all worked out. It's hard to keep the pistachios on hand once my husband finds them! The lemon and orange zest add a very fresh taste.

Spinach-Ricotta Omelet (p. 223) -- We love omelets. The ricotta-Parm mixture is a great addition. I "cheat" and buy the egg whites in the carton so that I don't have to separate the eggs myself.

Arugula Salad with Marinated Mushrooms (p. 228) -- Delicious. If you haven't tried arugula, do it! It's peppery and adds a kick. Thanks to Linda, I will no longer wash mushrooms before using! You learn something new every day!

Hawaiian Pizza (p. 278) -- My freshman roommate in college ordered a Canadian Bacon and pineapple pizza. I thought she was nuts. It became my favorite pizza! This one calls for Linda's whole-grain pizza crust to lessen the guilt. And I can't tell low-fat mozzarella from regular in this recipe.

Apple-Date Turnovers (p. 299) -- I love how the filo/phyllo dough lowers the fat of a regular turnover normally made with puff pastry, but still tastes great. I'm not a big fan of dates so I used currants. Wonderful.

As always, Linda includes a useful glossary of terms in the back of the book as well as links to other helpful websites. My copy of this book is already dog-eared. Thanks, Linda, for another great cookbook!!!"

"I just found out I have high cholesterol and was upset at the idea of giving up foods that I love to eat. But, this book has recipes for most of my favorite foods. I bought several other low-cholesterol cookbooks, but I use this one the most often. There are recipes for everything and they're easy to do. I would recommend this book to anyone!"

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