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Background: I've been vegan for at least 15 years. I don't eat fried foods, saturated fat except what is in all natural, home-made nut butters. (I can't eat peanut butter--makes my stomach hurt). The only oil I use is 2/3 cup in a 10" pan of cornbread (made with whole grain corn, ww flour and rolled oats), 1/2 cup in a 5 loaf batch of ww bread, and a little olive oil in cooked pasta, and what I get in an occasional potluck dish at church. I don't eat much except what I take myself because I am also allergic to onions and garlic, which is in practically everything:) Also don't eat sweets, refined foods and other junk foods. Eat lots of fruits, veggies, whole grains, and beans. I'm 5' 8" tall and weigh about 135 lbs. I get LOTS of exercise because we have over 12,000 sq ft of vegetable gardens plus a daylily nursery.

My question: My latest lab work in August of 2007 says my total cholesterol is 184, LDL is 99, HDL is 72, triglycerides is 64, fasting blood glucose is 88, LDL/HDL ratio is 1.4. WHY are the lipids so HIGH??? Is an HDL that high OK? Any help/advice would be so appreciated. Thanks!

I just joined this forum today. I'm on my 8th day of no oil eating. I made my cornbread with applesauce and I really don't like it much. Too sweet.

I think you are on the right track to eliminate all the oil you were eating before (including the nut butters.) Be very strict about it, and have your labs redone in a while. I think you will see a tremendous difference. You may be able to add back occasional moderate amounts of the nut butters, but the extracted oils are not recommended at all.

p.s. I don't like cornbread made with applesauce either. I'll bet some other posters will have recipes to suggest. If you don't get much action here on the Testimonial Board, try the Lounge or the Newbie section.

And welcome to the board.

Oops! I didn't even realize I was on the Testimonial Forum! I'll just copy and paste my question over to another one. Thanks!

I find that oil isn't necessary for yeast bread baking. What I use as an oil substitute is flax seed meal: 1/4 cup for two loaves. I also use the flax seed meal in muffins, cornbread, and other quick breads (1/4 cup per recipe).

redboxdb, I'll have to try that one too. Thanks!