Cholesterol protects against heart disease.

[monty1945]

Compared to the "studies" you hear about in the mainstream
media, this one is excellent:

QUOTE: ...LDL vitamin E levels were highest in rabbits fed
corn oil with added cholesterol. The significant elevations in
linoleic acid
[18:2(n-6)] in serum and LDL may partially explain the high
oxidizability of LDL in rabbits fed corn oil. LDL isolated
from animals fed corn oil, lard or milk fat had
significantly greater albumin transfer across cultured
endothelial monolayers compared with those of the low fat
diet group. Their oxidative modification further
contributed to endothelial barrier dysfunction. Dietary
cholesterol supplementation to the corn oil diet decreased
oxidizability of LDL and partially protected the oxidized
LDL-mediated endothelial cell dysfunction as compared with
the corn oil diet group... UNQUOTE.

They found that beef and chicken fat were best, but they did
not test any of the highly saturated fat sources, like butter
or even better, coconut oil. This is an on-point study because
it focuses on LDL oxidation, which begins the heart disease
process. Rabbits are more susceptible than people, but the
underlying biochemical mechanisms appear to be the same (and
there is no alternative to it).

Source: J Nutr. 1995 Aug;125(8):2045-54.Click here to read

http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDe-
tailView&TermToSearch=7643238&ordinalpos=5&itool=EntrezSystem-
2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum

Moreover, this study is consistent with other molecular-level
evidence, for example:

"Cholesterol protects the phospholipid bilayer from
oxidative damage."

Source: Free Radic Biol Med. 1995 Oct;19(4):511-6.

http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDe-
tailView&TermToSearch=7590402&ordinalpos=6&itool=EntrezSystem-
2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum

Just keep in mind that you should not eat foods with a rancid
taste, and there is no reason to use high-heat cooking.
Boiling eggs is a much better idea than frying, for example.
Cholesterol can be oxidized before it gets to your mouth, but
if you take precautions, it's unlikely that this will be a
problem for you.

[monty1945]

Some studies find that highly polyunsaturated oils lower
cholesterol, or LDL levels, but if LDL is not oxidized, it's
not a problem, and non- oxidized cholesterol, as we've seen,
is protective. However, in some of these kinds of studies, the
researchers find some disturbing aspects to corn oil-rich
diets, such as the following:

"...In contrast [to animals fed lard or palm kernel oil],
animals fed the CO [corn oil] diet exhibited a shift of more
buoyant to denser LDL particles..."

This is due to oxidative processes, though the authors do not
talk about them in the abstract.

Source: Arterioscler Thromb. 1993 Oct;13(10):1418-28.

http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDe-
tailView&TermToSearch=8399078&ordinalpos=1&itool=EntrezSystem-
2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVAbstractPlus

Now for those unwilling or unable to understand the evidence
(such as "Ron Peterson," apparently), you have my sympathies,
though I do wish you sould stop misleading others.