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Actually, no, I haven't bought into the BS about cholesterol because I understand the biology of how the endocrine system works. Humans must have some animal fat in their diet. Without it you are quite literally begging for major health issues. Your endocrine system runs on fat and your endocrine system controls everything from your temperature to your bowel movements. Your liver is the source of cholesterol. The problem is for years we've been told that mono and polyunsaturated oils are what we should be using, i.e., canola, safflower, etc. These oils, when used continuously, cause inflammation in the endothelium, the innermost one cell lining found in your arteries, veins and heart. Your liver produces cholesterol as a "patch" of sorts to protect the inflamed areas. Over time, this cholesterol builds up until you clog up to the point of MI or stroke. I don't use these oils at all and haven't in probably 30 years. I realized when EZ Off oven cleaner wouldn't remove canola spilled on the stove I probably shouldn't be eating canola. I don't eat fast food because these oils are used. I don't eat pre-prepared snacks, like potato chips, Oreos or granola bars, because these oils are sprayed on those products as a preservative. This is not to say that I don't eat fried chicken, hamburgers, steak, cookies, granola or french fries. I do, but I make it fresh at home. McDonald's french fries have 19 ingredients. My french fries have 3, potatoes, peanut oil and salt. We cook fresh every meal and grow most of our own food. If you look around the world where societies consume a lot of mushrooms you'll notice several differences in long term health. Places where fungi are consumed regularly and in greater quantities have much lower incidences of brain diseases like Parkinson's, Alzheimer's and dementia. They also have much lower incidences of GI tract issues and MUCH lower incidences of cancer, particularly tumorous cancers. Every culinary mushroom we grow, over 29,000 lbs this year alone, have medicinal properties. For incidence, shiitake, aside from being 24% protein, is one of the best sources for Vitamin D3, much better than dairy, which has to be fortified to meet minimum FDA standards. If you go by the minimum FDA standard you are literally begging for cancer and probably rickets in children. Shiitake also contains anti-inflammatory compounds as well as anti-oxidants, numerous trace elements like copper, zinc, selenium and manganese you're not getting from commercial produce, along with a slew of essential and non-essential amino acids. The other culinary mushrooms we cultivate, such as oyster mushrooms, lions mane, chestnut (Pholiota adiposa), morel, maitake, mukitake, and enoki all have medicinal benefits. Eat more mushrooms. You'll be a lot healthier.