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,” said Nicolosi. 

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.

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.