One surprising baking ingredient has been found to help lower cholesterol: corn flour. Scientists at Arizona State University discovered that a blend of whole-grain and refined cornmeal lowered cholesterol levels. The study used participants with higher-than-average cholesterol levels and tested the corn meals individually and blended. The blend of refined cornmeal and corn bran lowered “bad” cholesterol by an average of 10mg/dL or around 5%. Some participants saw an even larger decrease of around 13%. The findings are a great discovery in the battle against high cholesterol and may provide better strategies in lowering levels. Swapping regular flour used in baking for a corn-based alternative in everyday foods may prove significantly beneficial for cholesterol levels.