5 food swaps to lower cholesterol

Swap butter for olive oil

Bad fat: Butter for frying (1 Tbs/15 ml)
Saturated fat: 7.3 g

Good fats alternative: Olive oil for frying (1 Tbs/15 ml)
Saturated fat: 3.8 g

Swap sour cream for yogurt

Bad fat: Sour cream for potato (2 Tbs/25 ml)
Saturated fat: 2.7 g

Good fat alternative: Herbed non-fat yogurt for potato (2 Tbs/25 ml)
Saturated fat: 0 g

Swap whole milk for 1 percent

Bad fat: Whole milk (1 cup/250 ml)
Saturated fat: 4.6 g

Good fat alternative: 1 % milk (1 cup/250 ml)
Saturated fat: 0 g

Swap ice cream for fruit

Bad fat: Chocolate ice cream (1 cup/250 ml)
Saturated fat: 9 g

Good fat alternative: Fresh strawberries (1 cup/250 ml)
Saturated fat: 0 g

Swap rib-eye steak for beef tenderloin

Bad fat: Rib-eye steak (3.5 oz/100 g)
Saturated fat: 5.7 g

Good fat alternative: Beef tenderloin (3.5 oz/100 g)
Saturated fat: 3.8 g

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