four times more cholesterol than that which a typical diet may supply. And if the body can self-regulate synthesis and serum levels in line with demand then variations in dietary cholesterol will be taken into account by the bodies marvellous self regulating systems. John, if the medical profession cannot be objective about cholesterol, and if that lack of objectivity propagates harm, perhaps the cholesterol issue should be reviewed by the judiciary? Nobody should take my opinions as established 'fact', cos my only qualification is a vocational driving licence, (I work in distribution -- which may contribute to understand the task of a lipoprotein ) but (PLEASE!,) am I missing something momentous that would make this apparent bunkum hold water? William 23 October 2011 I would like to comment on the enthusiasm for sausages. I agree the fat content is good. However, most sausages contain about 40% wheat which is not good and are preserved with nitrates which are even worse. Nitrates do their damage through a massive increase in exogenous AGEs. I recently found wheat free, nitrate free sausages on the internet and they are delicious. The nitrate free bacon was good too. simon 25 October 2011 .. ..Then only permit yourself to devolve power to sausages of satisfactory quality by electing not to buy inferior ones !! simon 25 October 2011 Jessh Chris, you leave me breathless! BUT! Suddenly I feel I understand the difference between a lipoprotein and cholesterol and reckon the difference is important. How did you