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Nutrition and Supplements
Why Do Half of People With Heart Disease Not Have High Cholesterol
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<blockquote data-quote="Nelson Vergel" data-source="post: 4014" data-attributes="member: 3"><p>Half of people that have heart attacks have normal LDL cholesterol. </p><p></p><p>This doctor has been right all along but the medical community is still doubting him about oxidized LDL and bad oils. A must read article.</p><p></p><p>"“Cholesterol has nothing to do with heart disease, except if it’s oxidized,” Dr. Kummerow said. Oxidation is a chemical process that happens widely in the body, contributing to aging and the development of degenerative and chronic diseases. Dr. Kummerow contends that the high temperatures used in commercial frying cause inherently unstable polyunsaturated oils to oxidize, and that these oxidized fatty acids become a destructive part of LDL particles. Even when not oxidized by frying, soybean and corn oils can oxidize inside the body.If true, the hypothesis might explain why studies <a href="http://www.ahjonline.com/article/S0002-8703(08)00717-5/abstract" target="_blank">have found</a> that half of all heart disease patients have normal or low levels of LDL.</p><p>“You can have fine levels of LDL and still be in trouble if a lot of that LDL is oxidized,” Dr. Kummerow said."</p><p></p><p><a href="http://www.nytimes.com/2013/12/17/health/a-lifelong-fight-against-trans-fat.html?_r=0" target="_blank">http://www.nytimes.com/2013/12/17/health/a-lifelong-fight-against-trans-fat.html?_r=0</a></p></blockquote><p></p>
[QUOTE="Nelson Vergel, post: 4014, member: 3"] Half of people that have heart attacks have normal LDL cholesterol. This doctor has been right all along but the medical community is still doubting him about oxidized LDL and bad oils. A must read article. "“Cholesterol has nothing to do with heart disease, except if it’s oxidized,” Dr. Kummerow said. Oxidation is a chemical process that happens widely in the body, contributing to aging and the development of degenerative and chronic diseases. Dr. Kummerow contends that the high temperatures used in commercial frying cause inherently unstable polyunsaturated oils to oxidize, and that these oxidized fatty acids become a destructive part of LDL particles. Even when not oxidized by frying, soybean and corn oils can oxidize inside the body.If true, the hypothesis might explain why studies [URL="http://www.ahjonline.com/article/S0002-8703(08)00717-5/abstract"]have found[/URL] that half of all heart disease patients have normal or low levels of LDL. “You can have fine levels of LDL and still be in trouble if a lot of that LDL is oxidized,” Dr. Kummerow said." [URL]http://www.nytimes.com/2013/12/17/health/a-lifelong-fight-against-trans-fat.html?_r=0[/URL] [/QUOTE]
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Why Do Half of People With Heart Disease Not Have High Cholesterol
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