LogFAQs > #969161258

Yeah I came in here to say that this is *much* easier to ease into than to just do it all at once.

Aside from meat, the big cholesterol giver is probably eggs. Alongside milk and cheese, eggs can be pretty tricky to cut out since they're often used as *components* in stuff and not just for themselves. As such, I'd try slowly replacing each of these one at a time. There are lots of possible replacements for eggs, but which ones you want to use will depend on what you're trying to do with the substitute (some egg substitutes aren't appropriate for making a rising dough, for example). Milk is the easiest of the three to replace; you can even make your own replacement without much effort.