Lowell, Massachusetts - Paramount with the times, greater
numbers of Americans are discovering new ways to lower stubborn
cholesterol levels. Today, modern efforts to lower high levels
of cholesterol range from significant diet adjustments to an
increasing emphasis aimed at dietary supplements.
Dr. Robert Nicolosi, Director of the Center For Chronic Disease
Control with the University of Massachusetts has concluded
scientific research that Emu Oil dramatically lowered levels of
cholesterol in test animals. "Emu Oil, is similar to olive oil
which has been used for years to control cholesterol levels in
cooking, according to Dr. Nicolosi. Emu Oil is mysterious
medical marvel. "Our research continues to study the many
intriguing aspects of this oil and have concluded that its
applications can be considered too numerous but, this most
recent conclusion is very promising for millions of Americans,"
Dr. Thomas Wilson, the Laboratory Director for the Center was
directly involved in the Emu Oil cholesterol study, added that
further research is scheduled with increasing emphasis aimed at
specifically determining human digestible quantities in the most
common "across the counter" form.
ABOUT DR. NICOLOSI
Dr. Robert Nicolosi is the Director of the Center for Chronic
Disease Control and Prevention at the University of
Massachusetts, Lowell. Widely recognized for research on
vegetable oils, sterols and lecithin with emphasis on biological
and physiological effects, he is most noted for his
identification of the active ingredients in oils having
cholesterol-lowering effects. He has published more than 150
peer reviewed papers.
Institution: University of Massachusetts, Lowell and the Forsyth