Orange peel has been used to improve digestion of fatty and rich foods, and in Chinese cooking it is often found in dishes with red meat. Orange peel may actually lower cholesterol better than some current medications, and without side effects. Studies show that compounds called poly-metho-sy-lated flavones, found in pigments of oranges and tangerines, reduce bad cholesterol without altering the level of good cholesterol (HDL). Next time you eat a fatty meal or red meat, make sure you use orange peel as one of the ingredients.
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