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Fixing the Broken Cholesterol Paradigm : Exclusive Article from Dr. J. E. Williams

Wednesday Apr 13, 2011 | BY |
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cholesterol-in-the-bloodstream
Cholesterol is transported to and from the cells by special carriers proteins called lipoproteins.The two main types are low-density lipoprotein (LDL) and high-density lipoprotein (HDL).

Resident Medical Authority: J. E. Williams, OMD, FAAIM

First, the good news: since the 1980s there has been an overall decrease in total Cholesterol levels among Americans. Now, the bad news: as a nation, our average cholesterol is still too high.

And now, the information cholesterol drug companies don’t want you to know: A national study reveals that 75 percent of patients hospitalized for a heart attack had cholesterol levels that were within current national cholesterol guidelines.

What’s Cholesterol Good For?

Cholesterol is a soft, waxy lipid (fat) found in the bloodstream and in all your body’s cells. It is transported to and from the cells by special carriers proteins called lipoproteins. The two main types of lipoproteins are low-density lipoprotein (LDL) and high-density lipoprotein (HDL). LDL is the major cholesterol carrier in the blood. If too much LDL cholesterol circulates in the blood, it can clog your arteries. About one-third of blood cholesterol is carried by HDL, and is referred to as “good cholesterol” (and LDL as “bad cholesterol”) because high HDL levels seem to protect against a heart attack.

We need cholesterol in every part of our body for brain and nerve cells, Vitamin D and steroid hormone synthesis, for healthy cell membranes, and many other structures and functions in the body. Too little cholesterol over time can lead to hearing and vision loss, and is associated with chronic constipation and megacolon, liver failure, and spontaneous miscarriages.

Are There Really “Good” and “Bad” Fats?

Not really. But it’s a convenient way of labeling HDL and LDL. The fact is that it’s much more complicated involving particle size and relationships between different types of fats. Lipid health includes partners within your body like liver function and enzymes that support fat digestion and assimilation. And heart disease is beginning to be understood as a stress, inflammation, and metabolic disease rather than the simple bucket theory of high and low total cholesterol.

Is There an Optimal Cholesterol Level?

According to the American Heart Association, the ideal cholesterol to HDL ratio is about 3.5:1. From the optimal wellness viewpoint, integrative medicine practitioners want better. Since LDL is associated with cardiovascular disease, LDL/HDL, you want strong HDL and low LDL. Triglycerides are an independent associated factor in insulin resistance, so you want to know you TG/HDL ratio. All three ratios are easy to calculate by yourself: simply divide total cholesterol (TC) by HDL for your TC/HDL ratio, and LDL and TG by HDL for the other ratios.

Dr. Williams’ Cholesterol Ratios

Dr-Williams-Cholesterol-Ratios



Diet is considered the primary culprit for too much or too little cholesterol, but other influences are just as important. Vigorous exercise will help your body process lipids and raise your HDL. Managing your blood sugar (glucose) level to avoid insulin resistance is also important. Nutritional supplements can help, and non-flushing forms of niacin have been shown to increase HDL.

Basic Dietary Fat Tips:

  • Use plant oils for cooking and baking. Olive, canola, coconut and other plant-based oils are rich in heart-healthy unsaturated fats.
  • Eliminate trans fats. Steer clear of fried foods, biscuits, and other baked goods. Question: How many grams of trans fats are good for you. Answer: None.
  • Eat at least one good source of omega-3 fats each day. Fatty fish, walnuts, and canola oil all provide omega-3 fatty acids.
  • Cut way back on meat, butter, and milk. Beef, pork, lamb, and dairy products are high in saturated fat. For non-vegetarians, choose low-fat milk and yogurts, go moderate on the eggs, and savor old world cheeses in small amounts.

Advanced Dietary Fat Tips:

  • Use less cooking oils, even from plants. Steam your vegetables. Make your own salad dressings.
  • Increase omega-3 fatty acids and include plant-based omega-6 and omega-9 from sources like organic flax oil and Sacha Inchi oil from the Peruvian Amazon.
  • Drastically reduce or eliminate meat, poultry, and dairy fat. Use moderate amounts of cold-processed whey and go light on cheese keeping to low fat types like parmesan.

The Importance of HDL

The clinical evidence and research strongly suggests that levels of HDL need to be to be at least 55 mg/dL. Though still listed on standard laboratory reference ranges, previous acceptable values of HDL started at 35 mg/dL. That’s too low for optimal lipid health.

Optimal-Lab-Ranges-For-Lipids


Bottom Line on Lipids: To prevent cardiovascular disease life long, raise your HDL and lower LDL. Improve liver health, lower serum glucose, exercise regularly, and follow a plant-based diet that includes healthy fats and oils from seeds and nuts.

I want to know your thoughts: Do you think the cholesterol paradigm needs to change?

_______________________________________________

(i) Arnet, DK, et al. Twenty-Year Trends in Serum Cholesterol, Hypercholesterolemia, and Cholesterol Medication Use, The Minnesota Heart Survey, 1980–1982 to 2000–2002. Circulation. 2005;112:3884-3891.
(ii) Science Daily (Jan. 13, 2009): http://www.sciencedaily.com/releases/2009/01/090112130653.htm
(iii) There is no medical consensus yet on TG/HDL ratio, but the research is clear that high levels are associated with insulin resistance and increased risk for coronary heart disease: http://care.diabetesjournals.org/content/27/4/936.full

**

Here’s How You Can Access Some of Dr. Williams’ Most Important Health Secrets and Protocols…

Dr. J. E. Williams has over 30 years of clinical experience in the natural health world and has had over 100,000 patient visits over that time.

We’ve recently created a selection of programs based on his work, to help you get real, tested and effective natural solutions.

These programs include how to improve thyroid function, how to read your blood tests, and how to support your adrenals naturally.

To learn more about these programs or to get one today, please click here!

Dr. J. E. Williams

J. E. WILLIAMS, OMD, FAAIM

Dr. J. E. Williams is a pioneer in the field of integrative medicine, longevity, and natural health. Dr. Williams is the author of six books and more than two hundred articles. During his thirty years of practice, Dr. Williams has conducted over 100,000 patient visits. Formerly from San Diego, he now practices in Sarasota, Florida and teaches at the University of Miami Miller School of Medicine, Division of Complementary and Integrative Medicine, NOVA Southeastern University, and Emperor’s College in Los Angeles.

He is also an ethnographer and naturalist. Since 1967, he has lived and worked with indigenous tribes, and spends as much time in the high Andean wilderness and deep Amazonian rainforest as possible. In 2010, he founded AyniGLOBAL, a non-profit organization dedicated to protecting indigenous cultures, environments, and intellec¬tual rights. His current work is with the Q’ero people of the Peruvian Andes, where he teaches Earth-based wisdom and heart-centered spirituality.

For more information: www.drjewilliams.com

Follow him on Twitter: https://twitter.com/drjewilliams

53 COMMENTS ON THIS POST

Comments are closed for this post.

  1. Chris says:

    Plant fats are the worst to cook with.Seed oils used to be industrial lube before WW2.Mary Enig has excellent material on fat.

  2. Hey Kevin,

    I took a look at those walnut snacks. No wonder you like them so much and can’t stop eating them…they have 2 kinds of sweeteners and cacao!!!

    would love to cathc up sometime. SOunds like you are keeping busy!!!

    Hugs,

    Dr. Ritamarie, drritamarie.com

  3. Jim says:

    What in the world is “megacolon”? (Actually, I don’t want to know…)

  4. michael d says:

    Wow, very disappointing. Eggs, diary, and meats have been around much longer than nut and seed oils… and the blanket advice to cut back on animal foods is because they contain saturated fat? Really? Kevin you’ve recently been exposed to a lot of information regarding the proven benefit of animal foods for many people, metabolic typing, traditional diet, etc. etc. yet you still endorse information like this – that’s unfortunate.

  5. Dom says:

    Thats all very well but I’m pretty confused these days. This article flies in the face of the recent seminar you did with all those respected nutrition bods! What about hunter gatherers with a traditional high saturated fat diet, they live long healthy years. What about sally fallon and everything she says. What about raw eggs and raw milk and raw cheese.

  6. Great info in here. I have known for a long time that cholesterol lowering medications are not the answer and that we actually need cholesterol in our bodies.
    I personally don’t agree with the use of canola oil but thats my opinion. I love to use coconut oil for cooking ( and eating and moisturising and jusst about everything!!!)

  7. casey says:

    I really enjoyed this article

  8. Than blood vessel with plaque is quit misleading, because most of the plaque is actually inside the blood vessel. THis plaque expands and therefore blood vessel narrows and also smooth blood flow is disrupted. In regards to LDL, the most dangerous LDL is small density LDL.

  9. David says:

    Did not think olive, canola and some other veg.oils could not tolerate high heat, so I’ve always used saturated fat (coconut, palm, lard, organic butter)for high heat cooking. I use olive oil on raw greens with apple cider vinegar.

    Any comment about this?

  10. cathy says:

    Thanks to the pharmaceutical companies, everyone gets so hung up on cholesterol levels. I know that I am probably “preaching to the choir” here, but cholesterol is not the bad guy. “Rusty pipes” is the bad guy. If you have oxidative damage (rust) on your blood vessels, even small amounts of cholesterol will stick to it. Smooth vessels is what we need to protect ourselves! The hard part is that there is no prescription “pill” for that. You need dietary changes and nutritional supplements (antioxidants) to get that done. Chelation is also very useful. It is unfortunate that most people don’t know this.
    Cathy Dement, Pharm D

  11. Rebecca Cody says:

    I have to agree with the others. We shouldn’t be using any oils that are as processed as canola, etc. The processing causes all sorts of damage to oils, making them rancid from the get-go, and creating trans fats, so they then have to deodorize them, doing further harm. Mary Enig’s books are excellent. Know Your Fats is a bit too much of a chemistry book for me, but Eat Fat Lose Fat gives you the same information in a much more readable style.

    People tend to lump trans fats and saturated fats together, throwing them all in the trash can. However, our ancestors thrived on saturated fats from naturally pastured animals throughout human history. Coconut oil is a healthy saturated fat. So remember, it’s the trans fats that are so damaging. Saturated fats – heck, our brains are largely made of saturated fat! Don’t be so fearful. They aren’t evil, if the animals were raised in a natural way.

    All fats are calorie-dense, so it’s probably best not to go overboard on any of them, but we aren’t healthy without some – even some saturated fats.

  12. Den says:

    This is spouting out the same old mainstream news about fat, low fat and cholesterol. There are some bias and misinformation here. Canola oil is never good for you. Neither is any vegetable oils on the market today. These oils are quite new for our bodies. Besides, canola along with soy and corn are more than 90% GMO. So stay away from them! You need saturated fats because so much of your body uses cholesterol to function properly, especially growing children and their brain development.

    Do not demonise saturated animal fats. Traditional people did not use a lot of vegetable fats if any for cooking. They ate and cook with olive oil, coconut oil, palm oil and animal fats for thousands of years and did not have degenerative diseases like the western world does today. CAUTION, you definitely do not want to eat the fats of conventionally raised animals from feedlots. Fats from those animals are TOXIC like canola oil, corn oil and soybean oil. Traditional people do not eat animals from feedlots like the U.S. does. They hunt for meat in the wild or raise them naturally on pasture.

    You need to read Mary Enig’s book on Fats. She can explain it much better than I can. And, please, please, please, keep an open mind. We have been brainwashed to believe that saturated fats are bad when in fact our body needs it to do so many things. And also, our nation is way too neurotic about low fat and cholesterol while the rest of the world continues to eat and enjoy their traditional foods loaded with saturated fats! Don’t fall for the low fat and cholesterol scare scam! Do your research and think, think, think!

  13. Luther Bliss says:

    Coconut oil is not high in unsaturated fat as you claim. In fact, it is almost completely saturated fat. But you need not be concerned about saturated fat and heart heath, because the link between saturated fat consumption and heart disease is very weak. Personally, I would be more concerned about ingesting poly unsaturated faty acids (PUFAs) which are much more easily oxidized and lead to metabolic problems. Some of these oils include: corn, safflower, canola, sunflower, peanut. Avoid these at all costs.

  14. Luther Bliss says:

    This is horrible advice IMO: “Cut way back on meat, butter, and milk. Beef, pork, lamb, and dairy products are high in saturated fat. For non-vegetarians, choose low-fat milk and yogurts, go moderate on the eggs, and savor old world cheeses in small amounts.”

    Saturated fat DOES NOT CAUSE HEART DISEASE. Oxidized Polyunsaturated fat does.

    “A recent study by the Harvard School of Public Health has produced the first conclusive evidence that reducing saturated fat with polyunsaturated fat substitution reduces CHD risk by 19%. The meta-analyses of 8 randomized trials revealed that for every 5% increase in polyunsaturated fat consumed, the risk of CVD decreased by 10%”

    http://www.nutritionjrnl.com/article/PIIS0899900710002893/fulltext

    http://www.sage-hindawi.com/journals/crp/2011/820457/

  15. David says:

    As a student of nutritional biochemistry and human nutrition, there is no dispute that we should limit our intake of hydrogenated oils, partially hydrogenated and interesterified oils to ZERO.

    An easy way to remember the later is to mis-pronounce it slightly. “Interest terrified” lol. We definitely should be terrified of it! In some respects it’s a little worse than trans fats. Taste so good, but poisonous. If it had short term poison effects, it would noticed more so, I guess.

  16. claudia says:

    I have my HDL levels on 38….how can I raise it?

  17. Linette says:

    I’m sorry, but there is some really bad information here, at least for some people! We’re all made differently and for me at least starches are a huge source of inflammation. If I stay away from rice, corn and potatoes my bad cholesterol stays in check. If I eat these things I can feel inflammation in my chest and my bad cholesterol goes through the roof. I’ve had several blood tests to prove it. I have no problem with eating any kind of fat (animal or plant based), of course I only eat these things in moderation. I do steer clear of canola oil, that’s been proven not to be a good choice. But like I said, I think our bodies are all different and giving one blanket piece of advice for everyone will not work.

  18. zyxomma says:

    Canola is not, never has been, and never will be a health food. Stop spreading misinformation!!

    The Canadian government bribed our government to place canola (which means Canadian oil) on the GRAS (generally recognized as safe) list. This was before testing. The plant known as canola is genetically modified rapeseed. Rapeseed oil had long use as a machine oil (e.g. to keep sewing machine parts lubricated). Genetic modification of this plant made it (1) sorta-kinda edible, and (2) insect-resistant (thus all the claims that it’s organically grown). Remember Lorenzo’s Oil? That oil was rapeseed. It is unfit for human consumption.

    It causes cancer as well as many digestive and endocrine disorders in rats. I know we’re not rats, but we’re close enough relatives that we should avoid any food that’s carcinogenic in rats, particularly since we live so much longer than they.

    I add olive oil to food AFTER it’s been cooked (when I eat cooked food). I use olive oil on my salads and greens, and occasionally eat some sacha inchi oil (I don’t especially like it, but unlike flax oil, it doesn’t go rancid quickly, and I watch my omega 3-6-9 balance). Btw, flax seed oil DOES NOT smell or taste rancid, even after many months in the refrigerator. But Dr. Cousens made sure we knew to finish a bottle of flax seed oil within six weeks, or we’d be taking in rancid oil. I was shocked; I’d always relied on my taste buds and sense of smell to let me know if something had turned. Flax seed oil is the exception.

    On those rare occasions when I bake, I use unrefined organic coconut oil. There’s nothing better, and one can use less coconut oil than butter in a recipe. Health and peace.

  19. Just had it taken, 90/60. :)

  20. Shakti says:

    Coconut oil…… Is saturated fat….still excellent oil but saturated

  21. marie-andree says:

    If you really want to know about heart attack, cholesterol and all that bla bla bla, you should read Dr Matthias Rath’s book and you will know the truth. Read his book call ”why animals don’t get heart attack but people do”. If you want to order that book, call 1-800-624-2442 option 5 for the price of $6.25. He did research with Dr Linus Pauling who was nominated twice for Nobel Price. The best book I ever read in my life and I tried it and it works, my cholesterol level drops and it took only few weeks.

  22. Mars says:

    Marie-Andree, it would be awseome to get a little hint what the book tells you…what is the thruth?

    I dont think there is majorly bad or good cholesterol. As mentioned in the article, it is a soft waxy liquid – so think about it: why the heck would it get stuck on the artier walls in the first place? because the linig of the walls is damaged which will be due to dietary factors and environmental factors. The average persopn nowadays is constantly over acidic, which in many ways cause damage to our bodies..free radicals, overgrowth of pathogenic microbes, increased use of vitamins and minerals to buffer the acidity and we all know what happens when the body misses out on essential amino acids, vitamins and minerals – it cant function properly.
    Sure I agree that we should stay away from certain oils as mentioned before, but not because they are saturated fats, but because they contribute towards toxicity and acidity in the body.
    I cant reference this idea as I put it togetehr in my own head, just from I have learned and what makes logical sense to me…and I dont see the point why logic always needs to be backed up by science…think about it!

  23. Annie Dru says:

    I am shocked and appalled that you recommend the use of canola oil on this site! You desperately need to educate yourself about fats and oils; especially genetically modified industrial fats like canola. I agree with several of the other comments that recommend Mary Enig’s and Sally Fallon’s work.

    Industrially produced polyunsaturated or monounsaturated vegetable oils have NEVER been used by traditional cultures for cooking or anything else. Point in fact, they weren’t even used in this country until a little more than a hundred years ago. Pasture raised or wild animal fats and tropical oils have been used for cooking throughout the world for thousands of years!

    With the exception of sesame oil, which contains its own antioxidant, polyunsaturated seed oil was consumed IN THE SEED IT ORIGINATED IN ONLY!!! To do otherwise is to court disease by exposing your cells to the rancidity that is INEVITABLE when oils are extracted from their seed source through heat, chemicals or mechanics. The only way to protect these fragile fatty acids from oxidation is to consume them in their protective seed casing. Once the seed is broken, the delicate fatty acid chains are subject to oxidation and immediately begin to go rancid.

    On the other hand, because olive oil is a monounsaturated fat, it can handle a bit of processing (as in cold pressing) but not HEAT. Therefore it should only be use the traditional way… as a condiment applied to food AFTER cooking. It, like other monounsaturated and polyunsaturated oils is denatured by heat; that translates to rancidity which translates to free-radical damage. Traditional Mediterranean cultures understood this and cooked their food in animal fat (think goat, sheep, pig). Olive oil was served as a room temperature dressing for the food. Please educate yourself and cease misleading your readership.

    Cholesterol is made by the body for the purpose of (among other vital functions) acting as a potent antioxidant; especially for people who eat rancid vegetable oil! Keep in mind that low cholesterol levels are associated with a SHORTER lifespan and higher cholesterol levels with a LONGER one. Read the Framingham heart study if you you are still under the delusion of the ‘high cholesterol = disease’ myth.

    You are way, WAY behind the research here. In the spirit of fair and responsible journalism, I believe you have an obligation to your readership to catch up FAST!

  24. Sinha says:

    marie-andree,

    Thanks for the info. I checked Dr. Rath’s website and found out that you can download his books for free. The link is given below:

    http://www4.dr-rath-foundation.org/THE_FOUNDATION/About_Dr_Matthias_Rath/other_literature.htm

  25. I’m not sure at all about heart disease or oils involvement but I’m making my health bet on butter, olive oil and coconut oils – but I could be wrong.

  26. Angie says:

    First…David Rainosheck (hope I spelled it right) teaches (if I remember it right)that although coconut oil is saturated is absorbed in the stomach and used for energy. So it never goes through the normal process of the small intestine absorption and storage in the body. In general, its ok. They tried in the early 20th century to use it to fatten up cows and they actually wound up loosing weight.
    Second…what is interesterified oil?
    And finally I wonder how you feel about taking 1/2 tsp 90,000 HU cayenne daily for vascular health?? Thanks, I enjoy these articles.

  27. Belle says:

    I dry-fry anything that I want to fry or sometimes add a tiny bit of water/stock/wine to the frypan. Then I add some olive oil after it’s finished cooking. All the benefits of the oil, without any damage from heating. A good measurement to aim for is to have your waist size half or less of your height. That’s a number that’s as important as your cholesterol level.

  28. cherie reay says:

    Even though Annie Dru has some interesting information, I think she needs to easy up on the ‘responsible journalism’ comments and look at this discussion forum for what it is. We are all adults and capable of looking into articles on interest further. I personally will be off today to find Mary Enig’s book but do you really have to go on about poor old Kevin’s lack of education, i mean really…… The fact that he has put it up for discussion has mean’t alot of people are reading about it now and that has got to something positive. BTW, Australia I think still only has grass fed beef. Thankgoodness.

  29. Betsy says:

    Mostly I am really confused after reading this article and the comments.

    I am shocked that he’s recommending canola oil too – more and more people are so against it, and I had used it before also but have been convinced that it was not a good oil. And I have not tried coconut oil yet – since I really dislike the taste of coconut and am afraid everything will taste like that!

    But as for olive oil – my cousins in Italy use it to cook with often – spaghetti sauce is mostly olive oil with a bit of carrot and celery for flavor and a little bit of (home) jarred tomatoes to color the oil but it’s mostly the oil itself and it is cooked – tho probably not at high heat. I think we could use a clarifying article on this subject – or one from another perspective.

  30. Angela says:

    Guys I’d be careful letting someone guest post on your blog when they are recommending terrible things like canola oil – I thought this article was written by you until I read that and thought it wasn’t like you to recommend something so obviously unhealthy. There are a few other mistakes in there which cast doubt over everything else.

    Betsy – coconut oil doesn’t really have any taste at all when you are cooking with it so don’t be scared of things tasting coconutty :)

  31. oreganol says:

    The problem is often that the public won’t listen to long answers. They want everything to be one cause, one effect and one pill to fix it.

    What we need to to have health issues introducted into the school curriculum and teach children how to cook and eat healthily. But I’m pretty sure that as soon as that was introduced, then it would be sponsored by McD, CC, etc.

    The real problem is that the wrong people are running our country. These people need to be driven out just like the people of Egypt, Tunusia, etc have driven out their people. Many food producers, food manufacturers and politicians are corrupt and should be locked up. They are destroying the health of our nation. The sooner these people are stopped, the better.

  32. Ira Edwards says:

    Publicity on cholesterol, yeilding billions of dollars to inductry, is so misleading that we would have been better off to never having heard of it. There is no reason to lower cholesterol, though there is sometimes reason to address the causes of high cholesterol. The term “total cholesterol” is meaningless, being a combination of conflicting factors. LDL is not a demon, either.
    Transfats are not the enemy. Unnatural fats are the enemy, including unnatural transfats. Because of mis-naming the problem, the Australian Heart Association has attacked butter saying it has more transfat than margarine. It pays to be more careful with terminology, and get the science straight.
    (I am the author of HONEST NUTRITION and two yet-to-be-published books, including a booklet on nutrition confusion.)

  33. AmandaS says:

    I cannot believe that the good doc listed coconut oil in the list of unsaturated fats and recommended canola oil! I thought he was a ‘doctor of doctors’…

    This misinformation is disturbing.

  34. vishva says:

    very disappointing!!!! untrue and mis information,, canola oil is not for humans!! all plant base oils are highly oxidize,,,, nothing bad in good organic butter or gee,,,and there is no bad cholesterol,,, othewr wise why we do not find any in our veins???? the body use cholesterol as first aid against inflamation ,with all the respect to Dr Williams,, ,,,,

  35. Taya says:

    To me it sounded like he was saying if your going to use oil then these would be a good alternative. Even though I plan to stay as far away as possible from cooking oil as I can. I just came from a visit with Dr. Williams. I am a 30 year old male. I consider myself to be in good physical condition. When Dr. Williams walked out of his office to greet me and my wife I was absolutely shocked at how in shape he was. You can’t really tell from looking at the video’s of him. But the guy is rock solid with very little fat on his body. At first I thought he had to be in his mid to late 40′s. Then he mentioned he has a 40 year old daughter. Then the shock went even further. I saw very little signs of age related degeneration. Other than his grey hair Dr. Williams seems to be in his prime. I was going to ask him how old he was, but I thought it would be rude. Whatever Dr. Williams is doing is working for him. And I am definitely curious to find out more. So Kevin, can you please tell me how old he is. Cause all I can say is I want to look like Dr. Williams when I grow up. LOL

  36. Karen says:

    To Amanda S,

    Your coconut oil knowledge is very outdated. Coconut oil is very, very, good for you. It was rated as bad for many years due to politics and not health. You must google it and do your research. It is the best oil for your liver since it has meduim chain fatty acids as opposed to long chain. Hope this helps your confusion. Now the canola oil is definately questionable.

  37. Paul Palmer says:

    So, people with normal cholesterol suffer heart attacks. What is normal for North America is too high to be healthy. True, just going by total cholesterol is simplistic when there are other factors such as oxidative stress, poor TC/Hdl ratios, systemic inflammation, excessive cortisol levels,etc.

    Show me peer reviewed clinical results with high fat low carb that match the low fat diets of Ornish, McDougall, Esselstyn, et al for reversing cardiovascular disease. I haven’t seen any. The gorillas and chimpazees must be dying in droves from their low fat low cholesterol diets from nerve damage, liver failure, and suffering from hearing and vision loss, constipation, and megacolon as well, no? I am not saying that extreme low choleterol can’t cause health problems in humans, but that must be in extreme circumstances such as starvation or some defect in biological pathways.

  38. [...] blog post (here) stirred the pot just enough for me to come in today with some commentary of my own on the [...]

  39. Kevin Gianni Kevin Gianni says:

    @Chris: Yes, plant oils with the exception of coconut oils are not optimal to cook with. If some people refuse to listen to this though, it’s valuable to give them better options. In Dr. Williams’ advanced recommendations he says this “Use less cooking oils, even from plants. Steam your vegetables. Make your own salad dressings.”

    @Dr. Ritamarie: I eat around the cacao!

    @michael d: I think less is better. Less oil, less animal foods. I can’t be convinced anymore that no animal foods is best for everyone. I think the vegan group takes vegan too far and the animal foods group takes animal foods too far. There’s a sweet spot in the middle for most that works very well.

    @David: Yes, coconut oil is best for heating.

    @Den and others: The information contained here has helped many people get healthy. Mary Enig’s book has well. Please be careful when you support just one side and ignore that the other side has helped as well. I would ask you to take your own advice here and “please, please, please, keep an open mind.” :-)

    @Luther: Dr. Williams never stated that coconut oil is high in unsaturated fat.

    @zyxomma: I agree, I don’t recommend the use of canola oil either.

    @Annie: You must be new here. If you look at my past articles and videos, you’ll know I do not support canola oil. Dr. Williams may or may not be up to date on the research around canola and GMO, so I’ll be sure to share that with him.

    In hindsight, I could have edited canola out and no one would have put up a fuss at all. I find it amazing that just one word can cause such an emotional uprising as well as cause someone to completely discount an entire article.

    This is like not liking your spouse and completely discounting them because they were wrong about one thing they probably just didn’t know about. :-)

    Lighten up a bit everyone! It’s great for your health!

    Live Awesome!
    Kev

  40. Annie Dru says:

    I’m sorry Kevin, but I still believe you’re misguided. Posting advise like “Use plant oils for cooking…” and “Cut way back on meat, butter and milk…” “they’re high in saturated fats.” “Choose low-fat milk and yogurts…” is outdated and misinformed. Obviously, dairy does not come out of the cow low-fat. How ‘natural’ is it to remove a component that nature herself imbued the milk with? Was she lacking in wisdom?

    Where do you think fat soluble nutrients are concentrated? Where do you think potent anti-cancer and anti-heart disease substances like CLA and vitamin K2 are found? They’re found in the fatty tissues of pastured animals and wild-caught seafood, that’s where.

    It doesn’t matter if its a pastured egg, a grass-fed lamb chop, an oyster or a centipede… if its eaten what nature designed it to eat, and if its lived its life out of doors in the sunshine, it’s fatty tissue will be dense in nutrients that are positively vital for the optimal functioning, reproduction and repair of the human body.

    Minerals simply can not be absorbed or utilized in the absence of vitamins A, D and K. These vitamins are found in greatest concentration in animal fat. All you need do is simply open a textbook on the subject and you will see this for yourself.

    Please stop implying that saturated fat is dangerous or in some way less than ideal for humans to consume. Its nonsense, and it demonstrates your lack of education in the fields of biology, physiology, chemistry or even just history; not to mention your complete lack of familiarity with the most current research.

    The Lipid Hypothesis is dead, and has been for decades. Its time to come into the present and recognize that the only people being served by this insidious notion are those involved in industrial agriculture, food processing and pharmaceuticals.

    I do not for a moment believe that you have a malicious or evil intent, but you are clearly disseminating false information, and it will most certainly mislead those who look to you for guidance. I understand that this is less of an issue for your adult readership, but children will undoubtedly be the victims of this misinformation via the care giving of parents who’ve been misled. I can think of very few things that are more tragically unnecessary.

    The fat soluble nutrients found in the foods you’re advising your readership to limit or avoid are VITAL for the developing fetus and the growing brain, skeletal structure and immune system of a child.

    If you choose not to consume animal fats for personal reasons, that of course is valid. To create a false ‘health-based’ reality around these foods for the purpose of influencing others is, in my opinion, unconscionable.

    To be in possession of a forum that has the potential to influence parents is a sacred privilege. I challenge you to get your facts in order before you unwittingly cause harm.

  41. Patty says:

    wow – I think I may have to get my blood pressure checked after that one!

  42. Kathy says:

    Yes, I also thought canola oil was bad for you (from genetically modified rapeseed; no such thing as a ‘canola bean’; processed) and was surprised to see it mentioned here.

  43. Well Kevin,I’m really inspired afer reading your articel.I have always read anemal fat was the only way you get bad cholesterol
    if you give up meets eggs and dairy you wouldn’t have a cholesterol problum.is that right?

  44. Mary Daly says:

    Whereas everthing above is true, it is not these substances that are the source of disease, it is belief and agreement with the disese, coming from the collective unconscious, that does the creating of the diseases/disharmony. All treatment is about that. About the harmony between inner and outer Being. That is why what works for each person is different. Lets put the best beliefs in what we eat, and how good it is for us. All the rest is limitations we are creating. Lets be free!!!!

  45. Den says:

    @ Kevin: I have kept an open mind, if I hadn’t, I would still be believing in that whole low fat, no fat, stay away from those horrible saturated fats that we’ve been so brainwashed to believe. So let’s not mislead people with misinformation any more . . . even a little. Luckily, you have a lot of very intelligent people reading your site who are quick to see misinformation and will not stand for it. I agree with you on moderation in the consumption of animal foods. But, I would like to see you emphasise quality meats as well and stop being so one sided yourself. You have a lot of influence here. Be responsible with what you post for people seeking health information or you lose integrity. Nature is truth. It doesn’t need science to back it up? Cheers to you!

  46. cherie reay says:

    Annie Dru and the rest of you who are so full off facts but narrow minded. I yell this from Australia, RELAX.

  47. Suzi says:

    I have to say this is not at all in agreement with my latest research & I agree with Cathy (#10) about the oxidative damage to the vessels being the real culprit and the size & lack of rancidity of the cholesterol particles.

    This info seems quite short sighted & out of date. This is a bit disturbing to me as I just purchased Dr Williams Osteoporosis series. I hope it is more in agreement with what I have already investigated and makes sense to me. I am certainly willing to look at other interpretations but it needs to make sense.

    Thank you for doing this though.

  48. Kevin, I just had my blood checked and am horrified to learn my TC = 233! I am vegan and eat a lot of raw foods + cooked and always am paying attention. My ratios are terrible and I can’t figure out what is going on.

    I know there could be a lot of factors, but is there anything in particular that I should look at from the results besides the Lipids results to see if I can figure it out?

    Blood work was a basic overall screening so I have a lot of results included.

    I was also surprised to find my Vit D3 is a bit low, since I eat fortified foods and live in a sunny state!

    Thank you for any help you can send my way!

  49. Sarah says:

    Some other factors that adversely affect our cholesterol status:

    1. lack of sunshine (just getting out into the sunshine 2 or 3 times a week will balance cholesterol).
    2. unbalanced hormones – particularly for women. A lack of progesterone or pregnenolone can raise cholesterol. The remedy? Exercise, diet and natural hormone replacement if necessary.
    3. caffeine, refined sugar and refined flour raise cholesterol.
    4. stress raises cholesterol.
    5. lack of anti-oxidants. In other words, a diet that is lacking in fresh, raw, fruits and vegetables.

    Udo Erasmus has great information in his book “Fats that Heal, Fats that Kill”.

    Whilst Sally Fallon and Mary Enig might be partially correct on the saturated fat front, as far as I’m concerned, they along with Chris Masterjohn and all who support the (supposed) Weston A Price philosophy are way off the scale when it comes to advocating eating animals and animal products. It’s far too extreme. If I ate all that meat and fat I would be a seriously constipated and overweight blimp! Not to mention extremely acidic and suffering from mouth ulcers and heartburn. Oh, and you can add hormonal imbalance to that as well!

    There should be a new phrase when it comes to cholesterol. Rather than lowering or raising, maybe we should be talking about BALANCING cholesterol. The human body works better when it is in balance and cholesterol is part of that balance.

    I agree – ditch the canola oil. It should never, ever be part of any health article except to confirm how BAD it is.

    BTW Kevin, in your “Great Health Debate” I saw the info that coconut oil raises cholesterol? This was said in context for vegans whose cholesterol might be too low?

  50. Sheri says:

    Hi Kevin
    Thanks for all your work in sharing information. We appreciate it, I just today found out my cholesterol is high, and the Doc wants me to take a drug, which I will not do.
    So I read through this info for the second time, I don’t know why it should be high, since I eat a high raw diet, take healthy herbs, am only maybe 10 pounds over weight, Do you have any suggestions that would help?
    Thanks, Sheri

  51. DavidM says:

    There are a lot of problems with the advice given above which is brought out very well by the responses.

    The one thing I wanted to bring out here is that coconut oil is absolutely not the best oil to cook with in high temperatures. Avocado oil and grapeseed oil are much more stable at high heats and do not break down nearly as quickly as coconut oil. This is especially true if you are frying!!

    Please do not be misled.

    Cheers!

  52. BARBARA OWEN says:

    I can relate to Michelle. I have been a vegan for 40 years and have consistantly very high overall cholesterol readings. I eat all the things that are supposed to lower cholesterol and yet!!!! My homocysteine levels are fine so I do not think I have a lot of inflammation.
    I refuse to take statins and apart from the cholesteral I am fighting fit. No blood pressure problems or any other health issues. I am not overweight,exercise regularly so both myself and my Doctor are mystified but concerned as my Mum died of arteriosclerosis at 65..

  53. amber says:

    is it bad high cholesterol need to no asap x

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