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| | From:  JamieDH4 (Original Message) | Sent: 5/8/2007 3:25 AM |
Hans-
How can I raise my cholesterol? I read Ray Peat's new article on Cholesterol, Longevity, and Intelligence and it said that cholesterol levels of about 270 were associated with the least overall mortality or something like that.
I would like to safely raise my cholesterol without causing myself any health problems. Any suggestions? |
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Ancel Keys found that the 200-220 range was associated with best overall mortality rates, and I agree for the young and healthy. For old people, around 270 might be good - it's just a "marker." I raised my total cholesterol from 131 to 209 on my diet, which you know about and are following fairly closely, from what I understand. When was your last cholesterol test and what was the result? |
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| My last cholesterol was in January, and its total was in the range of 170-180. My cholesterol actually fell on your diet, it was when I was eating a lot of PUFAs that my cholesterol was "high" according to my doctor. |
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And that's why worrying about such "markers" is a waste of time for the vast majority of situations. My HDL was raised from 40 to 63 on my diet, which is also supposed to be impossible, according to the present dogma. My sense is that when you get to less that 150 or so, you are too low for a healthy young adult. I would be very curious to know what your old diet was like, and how closely you follow my kind of diet. Also, how much did the cholesterol fall? Isn't it really funny, though, that the reason my kind of diet is supposed to be unhealthy is that it is said to be cholesterol raising ! |
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I know that your liver synthesizes many times the cholesterol you consume. Perhaps your "lower" cholesterol and your inability to raise it may do to some liver stagnation or inefficiency. |
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One thing I've seen in many studies is how what is called "oxidative stress" leads to inhibition or enhancement of normal biochemical reactions, leading to problems or changes in "markers." What they don't tell you, however, is that if you had Mead acid rather than arachidonic acid in your cells, this "oxidative stress" would not be a problem, because the Mead acid metabolites that get made are much less potent, and hence much less dangerous, than arachidonic acid metabolites. |
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Something about cholesterol:
SOURCE: http://www.primohealth.com/TSkinnyOnFats.html#35
QUOTE:
Doesn't eating a lot of cholesterol cause atherosclerosis?
"The current medical theory is that a high-cholesterol diet causes high serum cholesterol which causes the atherosclerotic process. Although this theory appears to be correct, it isn't.... In the 1970's I started looking at patients' cholesterol levels and saw many which didn't fit the theory. Many who were big cholesterol eaters and had a good lipid profile and many who were not cholesterol eaters who had a poor lipid profile. I knew then that something was wrong with the dietary cholesterol theory.... I knew the real answer to the atherosclerotic process would be found by finding the cause of the initial injury to the intimal cells. I knew that all the theories of that injury had no scientific bases. In the early 1980's I suspected the oxidant free radical was the culprit. Finally in early 1987 I found the proof in the study of the exposure of guinea pigs to kerosene fumes. The liver increases the production of cholesterol in response to the injury to the intimal cells by oxidant free radicals. The cholesterol goes to the site of injury and itself becomes oxidized in an attempt to protect the cells." Roy W. Dowdell, MD, Health Freedom News (Nourishing Traditions, p.296)
What causes my body to overproduce cholesterol?
"When you do not eat cholesterol, your body sees this deprivation as a time of `crisis' or `famine'. During this `famine', insulin activates an enzyme in your liver called HMG Co-A Reductase that begins to overproduce cholesterol from the carbohydrates you eat. This internal overproduction of cholesterol contributes to the formation of the damaging artery plaque that leads to diseases such as heart attacks and stroke. This is why people on lowfat, low-cholesterol, high-carbohydrate diets with high insulin levels, eventually end up with abnormal cholesterol numbers, blocked arteries and bypass surgery.
Consuming excess carbohydrates, while decreasing cholesterol intake, guarantees a steady overproduction of cholesterol within the body.
On the contrary, dietary cholesterol does not play a role in over-producing cholesterol in the liver. In fact, the only 'low-cholesterol' diet you can go on is a diet rich in cholesterol. Dietary cholesterol blocks HMG Co-A Reductase. When HMG Co-A Reductase is blocked, cholesterol cannot be formed from sugar. In other words, the intake of dietary
cholesterol stops the internal production of cholesterol. " (The Schwarzbein Principle)
So it's high insulin levels, not cholesterol in my diet, that causes high cholesterol levels?
"It is important to emphasize that insulin is the major hormone directing the overproduction of cholesterol in the body. Regardless of what causes insulin to rise, the body responds to elevated insulin levels by overproducing cholesterol. High insulin levels are caused by stress, dieting, caffeine, alcohol, aspartame, tobacco, steroids, lack of exercise, stimulant and other recreational drugs, excessive and/or unnecessary thyroid replacement therapy, all over-the-counter and prescription drugs, and eating a diet insufficient in proteins and fats while eating excess carbohydrates." (The Schwarzbein Principle, p.69)
UNQUOTE. |
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Here is a report that points out that coffee can raise cholesterol:
http://www.sciencedaily.com/releases/2007/06/070614162223.htm
Also, I think Ray Peat has argued that a fruit-rich diet also has this effect. |
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| Yes, I read that actually. It's the "fructose" that raises the cholesterol, according to Ray Peat. |
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You may have look at this "monster" and how his cholesterol values have been changed by the precisionnutrition.com diet:
http://www.johnberardi.com/articles/nutrition/dave_tate_1.htm
http://www.johnberardi.com/articles/nutrition/dave_tate_2.htm
QUOTE:
Blood cholesterol (ideal range 100-199mg/dl)
Initial results: 320mg/dl
Current results: 299mg/dl
Change: -21mg/dl or a 7% reduction in total cholesterol
Blood triglycerides (ideal range 30-150mg/dl)
Initial results: 300mg/dl
Current results: 152mg/dl (-97%)
Change: -148mg/dl or a 50% reduction in triglycerides
HDL cholesterol (ideal range 40-60mg/dl)
Initial results: 16mg/dl
Current results: 30mg/dl (+88%)
Change: +14mg/dl or an 88% increase in "good" cholesterol
LDL cholesterol: (ideal range 100-190mg/dl)
Initial results: 250mg/dl
Current results: 239mg/dl
Change: -11mg/dl or a 4% reduction in "bad" cholesterol
UNQUOTE. |
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| From what I read (didn't read it all), he went from a "junk food" diet to one that was better, though not necessarily good. We don't know if the olive oil he consumed was high quality or not, for example. He obviously has different biochemistry than I do, because I do just about nothing in the way of "exercise," and I am thin, whereas he has a huge amount of muscle. Too bad they did not measure whether his cholesterol was oxidized, before and after - that would have been interesting. |
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