Cholesterol

Cholesterol

To begin with let’s see just how important cholesterol is to the body. Cholesterol belongs to a group of fats referred to as sterols. Chemically it is not a fat although it is found in all fats and oils, especially animal fats. The chief sources of cholesterol are egg yolks, kidney, liver, brain, fish roe, and oysters. It’s found also to lesser degree in the fat of meats, whole milk, cream, cheese, and butter.

Commonly it is thought of as poison, something to be avoided at all costs.
Functional facts about cholesterol:

-it’s the substance that composes most of the dry weight of the brain;

-it serves as a conductor for the transmission of nerve impulses throughout the body;

-it is an essential part of all cells and fluids in the body;

-it is part of paramount importance as a precursor in the manufacture of sex hormones;

-and furthermore it is manufactured by the body.

If a person ingests too little cholesterol the body will produce more to make up, and conversely, if too much is taken through consumption the healthy body will produce less to compensate. There is much documented evidence to bear this out. Without cholesterol your body could make no adrenal hormones and no bile salts. Simply, life is not possible without cholesterol.

Dr. Edward Pinckney wrote in the “Cholesterol Controversy” that experiments showed that animals deprived of cholesterol in their food consistently manufactured more cholesterol than their bodies required, whereas animals who where fed cholesterol seemed to manufactured only that amount needed to supply their requirements.

Furthermore, in a study of severe burn patients who where fed 35 eggs a day for a month or more, it was found that their cholesterol levels were within normal limitations, with no side effects noted.

A test conducted in England, groups on low cholesterol hi-polyunsaturated fat diet managed to lower cholesterol levels in their blood by an average of 10%, but within a year, the levels had begun to climb. Ultimately their cholesterol levels matched a control group on a diet high in saturated fats. Dr. Pinckney pointed out that at the end of the test period, 27 men on a high-polyunsaturated fat diet died from cardio-vascular disease, while 25 men on a high-saturated fat diet died from the same condition.

Why is everyone so spooked about cholesterol? Why has the world become preoccupied with poly-unsaturated foods? Originally cholesterol began to get bad-mouthed at the beginning of the previous century after experiments done by a Russian scientist. He fed enormous amounts of cholesterol to rabbits (amounts equivalent to 3.2kg of lard a day for six weeks) thereby producing in them arterial lesions similar to atherosclerotic lesions in humans. In spite of the experimentors’ warnings that he was feeding far greater amounts of cholesterol to his rabbits than humans could possibly ingest, his experiment dropped a bomb on the medical world and everybody jumped on the idea that high dietry intake of cholesterol leads to atherosclerosis and related conditions. To compound this near hysteria, in 1960 the results from a 14 year study of a suburban population in Farmingham, Massachusetts, concluded that cigarette smoking, high blood pressure, and high serum cholesterol were essential causes of all heart disease. The American Heart Association on the basis of the Farmingham report recommended that: “the public should be encouraged to avoid egg yolk consumption…the food industry should be persuaded to minimize the egg yolk content of commercially prepared foods.”

Of course, in light of all these findings, the dollar signs began to ring in the eyes of the processed food industry, and all of the anti-cholesterol propaganda became a tool to push low cholesterol products which ballooned into a situation far beyond reality.Cholesterol watching is futile and can actually prove dangerous to the well being of the individual. The fact is that cholesterol in the blood has not been proven to be a cause of heart disease, and no study has conclusively proven that the kind of fat you eat can control your blood serum cholesterol.

In addition it has been shown that a diet high in poly-unsaturated fat may cause cancer, cirrhosis of the liver, gall stones, premature senility, and premature aging!

There are also experimental evidences showing that rats fed a diet rich in poly-unsaturated fats have increased requirements for vitamin B12, biotin, and vitamin A. There where a research study conducted from the Mayo Clinic, and the Veterans Hospital in Los Angeles, which illustrated that those on high-poly-unsaturated diets have “had 60% more cancers than those who ate a regular balanced diet”.

Because of the incomplete chemical structure of the poly-unsaturated molecule it combines easily with other chemicals around it, including cancer cells. The saturated fat molecule is already complete and thereby less susceptible to combination with other compounds.

If all of this isn’t enough it has been demonstrated that the heating of poly-unsaturated fats increases their toxicity by causing them to form polymers – the chemical compound that produces varnish, shellac, and plastics! Also, the extraction process of the oil from peanuts, corn, soy beans, and safflower seeds has been found by the FDA to retain the insecticide residues in the oils themselves. Finally, evidence has shown that the preservatives BHT and BHA have been responsible for increasing serum cholesterol.
What controls cholesterol:

The fact is that high cholesterol in the bloodstream is controlled by:

-strenuous exercise;

-anxiety, and anger – in a word: stress, or the environmental and cultural factors one lives in. Even the worry about the results of a cholesterol test can increase the cholesterol level.

On the other hand low-cholesterol can be caused by:

-liver disease;

-infection;

-malnutrition;

-the use of certain drugs.

The proper approach to controlling one’s cholesterol is to:

-stay away from sugar and refined carbohydrates;

-eliminate smoking, obesity, sloth, and stress;

-increase the amount of vitamin E, which prevents the formation of arterial sites for cholesterol buildup, improves blood circulation so the body can rid itself of excess cholesterol, and reduces scar formation in the heart due to infarcs;-increase vitamin B6 which is used by the body to make lecithin which in turn keeps cholesterol soluble and thereby helps to excrete it;

-increase lecithin;

-and finally, increase Folic Acid which aids in preventing atherosclerotic lesions.

In the final analysis eggs still remain the number one food. It is as close to a perfect food as we know of. It is the only item of food, according to experimentation, that will sustain life with perfect health and longevity. (Tests on animals showed that they even manufactured their own vitamin C). Eggs are so well balanced they approach the theoretical ideal protein that is indispensable for humans. It is agreed upon by leading nutritionists that eggs rank higher after human breast milk in good value protein, and above cow’s milk, meat and fish in their biological value to humans.

Any combination of food which excludes eggs and other animal protein won’t keep a person in perfect nutritional balance and unfortunately the food industry are more interested in making money than peoples’ ultimate health not to mention the medical opinion about consuming eggs and the “risks” there of.

By | 2017-11-10T11:35:27+00:00 January 29th, 2012|Health Facts, Weight Loss Tips|0 Comments

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