High-Cholesterol Foods That Might Not Be as Bad as You Think

37. Grass-Fed Tallow: The Restored Traditional Fat

Grass-fed beef tallow is a cholesterol-containing fat with a similar story of undeserved vilification. Rendered from beef fat, tallow from grass-fed cattle is rich in conjugated linoleic acid (CLA), a potent fatty acid that's been shown to help with weight management and reduce the risk of heart disease. It's also a great source of oleic acid, the same heart-healthy monounsaturated fat found in olive oil. With its high smoke point, it's a stable and traditional cooking fat that can add incredible flavor to roasted vegetables and savory dishes without the inflammatory properties of many processed vegetable oils. Using tallow is a flavorful way to embrace a nose-to-tail philosophy.

38. Shrimp Paste: The Fermented Umami Bomb

Shrimp paste, a pungent and flavorful fermented ingredient used extensively in Southeast Asian cuisine, is a unique addition. While its high cholesterol content might deter some, it's used in such small quantities that its impact is minimal. The true value lies in its rich umami flavor and its fermentation process. Fermented foods are great for gut health, and this paste delivers a powerful, savory punch that can transform a dish. It’s also a good source of protein, and some argue the fermentation process may enhance nutrient bioavailability. Thinking about shrimp paste challenges the idea that a high-cholesterol food must be consumed in large portions to be beneficial.