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Dietary Cholesterol: is it important?
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<blockquote data-quote="BigTex" data-source="post: 218765" data-attributes="member: 43589"><p>In 1980, Dr. Ronald Krauss and his colleagues discovered that LDL cholesterol is far from the simple "bad" particle it's commonly thought to be. It actually comes in a series of different sizes, known as subfractions. Some LDL subfractions are large and fluffy. Others are small and dense. ten years ago Canadian researchers reported that men with the highest number of small, dense LDL subfractions had four times the risk of developing clogged arteries than those with the fewest. Yet they found no such association for the large, fluffy particles. So you can actually have high cholesterol and high LDL and still be completely healthy. The small dense LDL ("B) particles can easily slip between the endothelial cells and then gain access inside the wall of the artery where they cause damage leading to atherosclerotic plaque. The large fluffy LDL (A) particles are harmless because they can not slip between the endothelial cells into the wall of the artery. LDL (A) can also increase HDL.</p><p></p><p>Rajman, I., Eacho, P. I., Chowienczyk, P. J., & Ritter, J. M. (1999). LDL particle size: an important drug target?. British journal of clinical pharmacology, 48(2), 125–133. <a href="https://doi.org/10.1046/j.1365-2125.1999.00991.x" target="_blank">https://doi.org/10.1046/j.1365-2125.1999.00991.x</a></p><p></p><p>Dr. Krauss further found that when people replace the carbohydrates in their diet with fat--saturated or unsaturated -- the number of small, dense LDL particles decreases. This leads to the highly counterintuitive notion that replacing your breakfast cereal with eggs and bacon could actually reduce your risk of heart disease.</p><p></p><p>Men, more than women, are predisposed to having small, dense LDL. However, the propensity is highly flexible and, according to Dr. Krauss, can be switched on when people eat high-carb, low-fat diets or switched off when they reduce carbs and eat diets high in fat, including the saturated variety. "There's a subgroup of people at high risk of heart disease who may respond well to diets low in fat," says Dr. Krauss. "But the majority of healthy people seem to derive very little benefit from these low-fat diets, in terms of heart-disease risk factors, unless they also lose weight and exercise. And if a low-fat diet is also loaded with carbs, it can actually result in adverse changes in blood lipids."</p><p></p><p>Dr. Jeff Volec has also studied this area and writes, two factors influence the amount of fat coursing through your veins. The first, of course, is the amount of fat you eat. But the more important factor is less obvious. Turns out, your body makes fat from carbohydrates. It works like this: The carbs you eat (particularly starches and sugar) are absorbed into your bloodstream as sugar. As your carb intake rises, so does your blood sugar. This causes your body to release the hormone insulin. Insulin's job is to return your blood sugar to normal, but it also signals your body to store fat. As a result, your liver starts converting excess blood sugar to triglycerides, or fat.</p><p></p><p>Interesting graph from this study which shows when America was told how bad cholesterol was we were encouraged to replace butter with margarine, and cut the consumption of fats and proteins. We were also encouraged to eat more carbohydrates. As you can see from the mid 70's carbohydrate consumption increased drastically. Oddly enough the rates of obesity and diabetes increased in the same line.</p><p></p><p><img src="https://i.postimg.cc/CLrbqDRw/Role-of-Carbohydrates.jpg" class="bbImage" alt="" data-url="https://i.postimg.cc/CLrbqDRw/Role-of-Carbohydrates.jpg" style="" /></p></blockquote><p></p>
[QUOTE="BigTex, post: 218765, member: 43589"] In 1980, Dr. Ronald Krauss and his colleagues discovered that LDL cholesterol is far from the simple "bad" particle it's commonly thought to be. It actually comes in a series of different sizes, known as subfractions. Some LDL subfractions are large and fluffy. Others are small and dense. ten years ago Canadian researchers reported that men with the highest number of small, dense LDL subfractions had four times the risk of developing clogged arteries than those with the fewest. Yet they found no such association for the large, fluffy particles. So you can actually have high cholesterol and high LDL and still be completely healthy. The small dense LDL ("B) particles can easily slip between the endothelial cells and then gain access inside the wall of the artery where they cause damage leading to atherosclerotic plaque. The large fluffy LDL (A) particles are harmless because they can not slip between the endothelial cells into the wall of the artery. LDL (A) can also increase HDL. Rajman, I., Eacho, P. I., Chowienczyk, P. J., & Ritter, J. M. (1999). LDL particle size: an important drug target?. British journal of clinical pharmacology, 48(2), 125–133. [URL]https://doi.org/10.1046/j.1365-2125.1999.00991.x[/URL] Dr. Krauss further found that when people replace the carbohydrates in their diet with fat--saturated or unsaturated -- the number of small, dense LDL particles decreases. This leads to the highly counterintuitive notion that replacing your breakfast cereal with eggs and bacon could actually reduce your risk of heart disease. Men, more than women, are predisposed to having small, dense LDL. However, the propensity is highly flexible and, according to Dr. Krauss, can be switched on when people eat high-carb, low-fat diets or switched off when they reduce carbs and eat diets high in fat, including the saturated variety. "There's a subgroup of people at high risk of heart disease who may respond well to diets low in fat," says Dr. Krauss. "But the majority of healthy people seem to derive very little benefit from these low-fat diets, in terms of heart-disease risk factors, unless they also lose weight and exercise. And if a low-fat diet is also loaded with carbs, it can actually result in adverse changes in blood lipids." Dr. Jeff Volec has also studied this area and writes, two factors influence the amount of fat coursing through your veins. The first, of course, is the amount of fat you eat. But the more important factor is less obvious. Turns out, your body makes fat from carbohydrates. It works like this: The carbs you eat (particularly starches and sugar) are absorbed into your bloodstream as sugar. As your carb intake rises, so does your blood sugar. This causes your body to release the hormone insulin. Insulin's job is to return your blood sugar to normal, but it also signals your body to store fat. As a result, your liver starts converting excess blood sugar to triglycerides, or fat. Interesting graph from this study which shows when America was told how bad cholesterol was we were encouraged to replace butter with margarine, and cut the consumption of fats and proteins. We were also encouraged to eat more carbohydrates. As you can see from the mid 70's carbohydrate consumption increased drastically. Oddly enough the rates of obesity and diabetes increased in the same line. [img]https://i.postimg.cc/CLrbqDRw/Role-of-Carbohydrates.jpg[/img] [/QUOTE]
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Dietary Cholesterol: is it important?
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