LDL particles were frozen in a thin layer of ice and exposed to an electron beam. Electron ‘shadows’ from thousands of individual LDL particles, each caught in random orientations, were then ...

For most of my life, my LDL (often referred to as ‘bad’ cholesterol) was solidly under 120 mg/dl. Over the past few years though, it has steadily increased to the 160s, despite a nutritious ...