Diet (Fat, Cholesterol, Ketogenesis)

WATCH OUT! The Food Industry’s LIES and HOW they are Slowly POISONING US… | Calley Means

On Today’s Episode:

If you’re following government guidelines for food and health, watch this episode very carefully, as the industry and policy lies being exposed are triggering.

Calley Means has been advising politicians and prominent food and pharma companies and has founded his own  company, TrueMed, to expose and change the food industries causing harm that the healthcare industry is profiting heavily.

The best thing for you to do right now is get as educated about the system you are part of as citizens, consumers, and patients of all parties involved in feeding yourself and your families. This conversation hits hard when you realize how inescapable all of this feels.

Calley shares from experience working with big food industries and losing his mother to a succession of foodborne illnesses that have everything to do with food that’s leading to cancer, Alzheimers, heart disease, obesity, autoimmune conditions,and depression.

Thoughts that exposes areas you can start rethinking and changing right away:

$10 billion dollars is transferred in a year from the government to soda companies through food-stamps, part of a nutrition program designed to to help low income families. Lower income men die 11 years younger than higher income men, largely because of diet.

Healthcare, big pharma, food companies, and public policy makers make the solution for metabolic health sound extremely complicated, but it’s really not complicated,it’s just not beneficial for them.

You and everyone around you is being sickened by preventable metabolic dysfunction. Now is the time to get educated and manage your risk and the risks to your family and the environment we live in. This may be the best place to start your research to take action on not being poisoned and blinded by the food and healthcare industry lies. Consuming ultra-processed foods, seed oils, copious amounts of sugar and highly processed grains is not in your best interest.

Food and lifestyle interventions are some of the most effective ways to prevent and heal diseases like Alzheimers, depression, and diabetes. What will you change today to make eating healthy the default for you, your children, and your family?

The food pyramid is literally a scam

Fat Fiction

Obesity is a global problem, one that seems to have a straight-forward enough solution – manage one’s diet better. However, in America, managing food consumption is really not as simple as it ought to be. In fact, the obesity problem can even be traced and linked to an attempt by the national food management that was based on a faulty premise.

The premise was simply that eating fat will make you fat. The idea was and is not backed by science but still became a part of the US recommended diet. Since it was government backed, a lot of people chose to follow it. It was an initially understandable adaptation since it was the result of a solution presented in the public’s interest. In 1955 when U.S. President Eisenhower had a heart attack, the scare yielded a lot of attention from the public and there was a collective interest in taking extra care of cardiovascular health to prevent heart-related diseases.

It is natural for an incident affecting a president to receive plenty of attention, speculation and if necessary, research. Years later, despite evidence against the low-fat diet approach towards cardiovascular health, its promotion persists.

Apparently the high-carb, high-sugar replacement to the usual fat inclusive diet is more damaging health-wise. In fact, it is more damaging in the specific way it is supposed to prevent, since a high-carb or high-sugar diet will increase one’s cholesterol.

This feature explores the advent of the “low-fat diet” and the evidence, or lack thereof to support the approach. Industry experts, investigative journalists, medical professionals, research participants and those who have been the most affected by the widely accepted dietary recommendation speak about what they believe is the best way to move forward.

It is interesting to see practicing medical professionals change their strategies and even find themselves awed by the differences in the results when they let go of what is recommended and adapt what actually gets results. The relief of patients is also awe-inspiring to see since a surprising number of them get to abandon injectables, and other food and exercise regimen that was not quite making them better, anyway. The short space of time it takes to get them results is another interesting feature to note.

If you are interested in food-based medicinal concepts or if you are simply someone interested in genuine food-education, this will be an enlightening watch for you.

Healthy Fats: What You Need to Know

Saturated or unsaturated? Omega-3 or omega-6? Coconut or canola oil? With plenty of conflicting information out there and disagreement even amongst prominent experts, it can be hard to determine which fats are healthy and which are not. Read on to learn everything you need to know about healthy fats, including the roles they play in our bodies, the different types, and the best sources.

Fats, in general, get a bad rap in our heart-healthy and fat-obsessed diet culture. For years, we’ve been trained to put foods containing fat (and fat itself) in the “avoid” category, even if the alternative is sugar laden and artificially flavored. (A homemade chocolate chip cookie will likely do less damage than its phony fat-free counterpart.) Yet the right fats are important for supporting immune function, insulating internal organs, regulating body temperature, maintaining healthy skin and hair, and aiding in the absorption of the fat-soluble vitamins (A, D, E, and K), among other crucial functions.

Fats are also a primary energy source for the body, and several types of fats are essential for survival. In this article, I’ll review everything you need to know about healthy fats, including the different types of fats, how they benefit our bodies, and the best dietary sources.

    Conventional advice has gotten it wrong: fats are good for you. Check out this comprehensive guide to find out which fats are healthy, what the best sources are, and why you need to make them a part of your diet.

An Introduction to the Different Types of Fats

Fat is one of the three main macronutrients (along with carbohydrate and protein) that our bodies need to function and survive.

Fats, also referred to as lipids, consist primarily of carbon and hydrogen atoms, which may or may not be connected by what scientists call a double bond. This bit of chemistry is worth knowing because, based on the chemical configuration of these atoms, fats are typically grouped into three major categories:

    Saturated fats
    Monounsaturated fats
    Polyunsaturated fats

Every food that contains fats has varying percentages of all three of these types. Some foods also contain trans fats, a fourth type that can be either naturally occurring or artificially made. Let’s look at each type more closely.

Saturated Fats

Saturated fats have no double bonds between carbon atoms—their carbons are completely saturated with hydrogen atoms—which results in a very straight structure that allows molecules to pack together very tightly. This is why most saturated fats, like butter and lard, are solid at room temperature. This property also makes many saturated fats great cooking fats because they are not prone to the oxidative damage that occurs with high-heat cooking.

Saturated fats are further classified based on their length.

Long-chain saturated fats (like myristic, palmitic, and stearic acid) are found mostly in the milk and meat of ruminant (grazing) animals like cattle and sheep. They form the core structural fats in the human body, making up 75 to 80 percent of fatty acids in most cells, and they’re the primary storage form of energy. (1) In other words, when the body stores excess energy from food for later use, it primarily stores it as long-chain saturated fat.

Medium-chain saturated fats (like lauric, capric, caprylic, and caproic acid) are found in coconut milk and breast milk. These fats are metabolized differently than long-chain saturated fats: they don’t require bile acids for digestion and they pass directly to the liver via the portal vein. This makes medium-chain saturated fats a great source of digestible energy. Some medium-chain saturated fats, such as lauric acid, have antibacterial, antiviral, and antioxidant properties. (2) This type of fat is also shown to enhance fat burning (by thermogenesis) and result in the formation of ketones, one of two substances (along with glucose) that the brain can use as fuel. (3) (Note: Medium-chain fats are also sometimes called MCTs—medium-chain triglycerides—as in MCT oil.)

Short-chain saturated fats (like butyric, propionic, and acetic acid) are more commonly known as short-chain fatty acids (SCFAs). These are uncommon in the human diet, though small amounts of butyric acid, or butyrate, are found in butter and ghee. Instead, they are formed when certain beneficial gut bacteria ferment dietary fiber in the colon. These short-chain saturated fats have important signaling roles (allowing cells to exchange information), and butyrate is a source of energy for the cells that line the gut. (4)

Monounsaturated Fats

Monounsaturated fats have a single double bond in their structure—they are unsaturated at only one carbon position. This makes them have a single kink in their structure, which is enough to usually make them liquid at room temperature. However, that double bond is also more susceptible to oxidation—being damaged from exposure to light, heat, and oxygen.

Monounsaturated fats, such as oleic acid, are found primarily in olives, avocados, some meats, and certain nuts, like macadamias. Like saturated fats, monounsaturated fats form the core structural fats of the body and are non-toxic even at high doses. Interestingly, monounsaturated fats seem to be the only fats that typically fat-phobic groups, like the American Heart Association, and fat-friendly groups, like the Atkins diet organization and other low-carb groups, can agree are completely healthy.

Monounsaturated fats are known for their beneficial effects on cardiovascular disease risk markers. They have been shown to reduce LDL and triglycerides and increase HDL, decrease oxidized LDL, reduce inflammation, and lower blood pressure, and they may reduce the incidence of heart disease. (5)

Polyunsaturated Fats

Polyunsaturated fats have multiple double bonds in their structure—they are unsaturated at many positions along the chain. This results in several kinks in their structure, which prevents them from packing tightly together and ensures that they are always liquid at room temperature. Polyunsaturated fats are the most susceptible to oxidative damage during high-heat cooking. (6)

Polyunsaturated fats play both a structural and regulatory role in the body. They help form cell membranes, regulate gene expression, and aid in cell function. Polyunsaturated fatty acids are further classified based on the location of their carbon–carbon double bonds. The two major types are:

    Omega-3 fatty acids, which have their first double bond at the third carbon
    Omega-6 fatty acids, which have their first double bond at the sixth carbon

This may not seem like a big difference, but as a result of their different molecular structures, these fatty acids have very distinct functions within the body.

Omega-6 Fatty Acids

There are six different omega-6 fats. For now, we’ll just get to know the two major omega-6 fatty acids.

Linoleic acid (LA) is the shortest omega-6 fatty acid and is referred to as “essential” (as in “essential fatty acid”) because it cannot be produced by the body—it must be obtained from the diet. LA is found in small or moderate amounts in a wide variety of foods, including fruits, vegetables, cereal grains, and meat, but it is present in large amounts in industrially processed and refined oils, like soybean, cottonseed, corn, safflower, and sunflower. These oils are ubiquitous in the modern diet, present in everything from salad dressing to chips and crackers to restaurant food. LA is also relatively high in most nuts and in all poultry, especially in dark meat with skin.

Excess LA has been shown to cause vitamin E depletion, gut dysbiosis, and inflammation, as well as contribute to weight gain, liver disease, cancer, autoimmune disease, and premature aging. (7)

Arachidonic acid (ARA) is a longer-chain omega-6 fat that can be produced in our bodies using LA. It is also found in animal foods like chicken, eggs, beef, and pork because animals are also capable of making this conversion.

ARA is present in cell membranes and involved in cellular signaling (aiding cells in exchanging information), and it can also act as a vasodilator (relaxing the blood vessels and reducing blood pressure). ARA is necessary for the growth and repair of skeletal muscle tissue, and, along with DHA, is one of the most abundant fatty acids in the brain. (8)

Omega-3 Fatty Acids

There are also six different omega-3 fats, but we’ll just briefly touch on the three most important omega-3 fatty acids.

Alpha-linoleic acid (ALA) is the shortest omega-3 fatty acid and is considered essential because it cannot be produced by the body and must be obtained from the diet. ALA is found in plant foods such as walnut and flax. ALA can also be converted to the next two omega-3 fatty acids discussed here.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are long-chain derivatives of ALA found primarily in cold-water fatty fish, like salmon, mackerel, herring sardines, anchovies, and bass, as well as in shellfish, like oysters and mussels.

While ALA is labeled essential, it’s really EPA and DHA that are responsible for the benefits we get from eating omega-3 fats. Evidence suggests that deficiency of these two omega-3 fats has been a contributing factor in the epidemic of modern inflammatory disease. Even modest consumption of EPA and DHA (200 to 500 mg/day) reduces deaths from heart disease by 35 percent—an effect much greater than that observed with statin drug therapy. (9) DHA is also essential for proper development of the brain, and low DHA levels in the elderly are associated with multiple measures of impaired brain function. (10)

A common misconception is that we can meet our omega-3 needs by taking flax oil or eating some plant foods. While it’s true that the body can convert some ALA to EPA and DHA, this conversion is extremely inefficient in most people. On average, less than 5 percent of ALA gets converted into EPA, and less than 0.5 percent of ALA gets converted into DHA. (11) This conversion also depends on adequate levels of nutrients such as vitamin B6, zinc, and iron, so these conversion rates are likely to be even lower in vegetarians, the elderly, or those who are chronically ill. (12)

Consumption of EPA and DHA during the Paleolithic era is estimated to have averaged between 450 and 500 milligrams per day—a figure that greatly exceeds current intakes, which average around 90 to 160 milligrams per day for most Americans. (13, 14) Altogether, this suggests that we evolved to eat preformed EPA and DHA and did not rely heavily on conversion from ALA. (The absence of preformed DHA in plant foods other than marine algae is one of the primary reasons why I believe vegetarian and vegan diets are not optimal for health.)

Requirements for omega-3s will also depend on omega-6 intake, and you can read more about the importance of the omega-3/omega-6 balance further down in this article.

Trans Fats

While trans fats almost universally get a bad rap, there are actually two types of trans fats: natural and artificial.

Naturally occurring trans fats are formed when bacteria in the stomachs of grazing animals, such as cows or sheep, digest the grass the animal has eaten. Conjugated linoleic acid, or CLA, is a natural trans fat found in moderate amounts (between 2 and 9 percent of total fat) in grass-fed animal meat and dairy products, and to a lesser degree in grain-fed animal products. It is also produced in our bodies from the conversion of other naturally occurring trans fats in those same animal products.

CLA is associated with a lowered risk of heart disease and may help prevent and manage type 2 diabetes by improving glucose tolerance and insulin sensitivity. (15, 16) CLA has also been shown to reduce cancer risk by blocking the growth and metastatic spread of tumors. Some research suggests that CLA can help reduce body fat and promote weight loss. (17)

Artificial trans fats have only slightly different chemical structures than natural trans fats, but these minor differences lead to dramatically different effects in the body. Artificial trans fats have been shown to increase the risk of cancer, heart disease, obesity, and other inflammatory conditions—even at relatively low doses. (18)

Their effects on cardiovascular health are particularly harmful. Artificial trans fats promote inflammation, damage the fragile lining of blood vessels, increase the number of LDL particles, reduce HDL cholesterol, and reduce the conversion of shorter-chain omega-3 fatty acids into beneficial longer-chain omega-3s. (19) Artificial trans fats are the quintessential junk food because they provide no benefit, have no role in human physiology, and can cause significant harm.

You Need to Eat Healthy Fats. Here Are 14 Reasons Why…

How Industrial Seed Oils Are Making Us Sick

Six Reasons Industrial Seed Oils Are Terrible for Your Health

There are six main problems with industrial seed oils:

    The consumption of industrial seed oils represents an evolutionary mismatch.
    Eating industrial seed oils raises our omega-6-to-omega-3 fatty acid ratios, with significant consequences for our health.
    Industrial seed oils are unstable and oxidize easily.
    They contain harmful additives.
    They’re derived from genetically modified crops.
    When industrial seed oils are repeatedly heated, even more toxic byproducts are created.

1. They’re an Evolutionary Mismatch

Evolutionary mismatch, a mismatch between our genes and the modern environment, is the primary driver of chronic disease today. In few areas is evolutionary mismatch more apparent than in the Standard American Diet; the high amounts of refined carbohydrates and calories of this diet work against our ancestral biology, causing us to become overweight and sick.

Industrial seed oils, like refined sugar and excess calories, also represent an evolutionary mismatch. Up until the 1900s, humans did not consume industrial seed oils. From 1970 to 2000, the average consumption of one industrial seed oil, soybean oil, skyrocketed from a mere four pounds per person per year to a whopping 26 pounds per person per year! (6)

Today, linoleic acid, the primary fatty acid in industrial seed oils, accounts for 8 percent of our total calorie intake; in our hunter–gatherer ancestors, it accounted for only 1 to 3 percent of total calories. (7) Researchers who are wise on the topic of evolutionary mismatch posit that our bodies just aren’t designed to handle such a massive consumption of linoleic acid. As a result, our high levels of industrial seed oil consumption are causing our health to suffer.

2. They Have an Imbalanced Omega-6-to-Omega-3 Ratio

A delicate balance between omega-6 and omega-3 fatty acids must be maintained in the body to promote optimal health. The ancestral ratio of omega-6 to omega-3 is 1 to 1. Westernized diets, however, greatly exceed this balance, with omega-6 to omega-3 ratios in the range of 10 to 1 to 20 to 1. (8) A high intake of omega-6 fatty acids, combined with low omega-3 intake, leads to an imbalance in pro-inflammatory and anti-inflammatory mediators. This imbalance produces a state of chronic inflammation that contributes to numerous chronic disease processes.

Industrial seed oils are perhaps the most significant contributor to the imbalanced omega-6-to-omega-3 ratio characteristic of Westernized diets and thus play a significant role in chronic inflammatory diseases.

3. Industrial Seed Oils Are Highly Unstable

The polyunsaturated fatty acids in industrial seed oils are highly unstable and oxidize easily upon exposure to heat, light, and chemical inputs. When industrial seed oils are exposed to these factors, two harmful substances—trans fats and lipid peroxides—are created. Trans fats are well known for their role in the development of cardiovascular disease and type 2 diabetes; in fact, for every 2 percent increase in calories from trans fats, your risk of heart disease is nearly doubled! (9) Lipid peroxides, on the other hand, are toxic byproducts that damage DNA, proteins, and membrane lipids throughout the body. The accumulation of lipid peroxides in the body promotes aging and the development of chronic diseases.

4. They’re Full of Additives

Because the fatty acids in industrial seed oils are so unstable, synthetic antioxidants are added in an attempt to prevent oxidation and rancidity. Unfortunately, these synthetic antioxidants come with problems of their own. The synthetic antioxidants BHA, BHT, and TBHQ have endocrine-disrupting, carcinogenic, and immune-disrupting effects. (10, 11, 12, 13) Also, TBHQ has been found to increase the IgE (immunoglobulin E) response to food allergens, setting off a release of antibodies, and may thereby promote the development of food allergies. (14)

5. Industrial Seed Oils Come from Genetically Modified Plant

In addition to being nutrient poor and full of unsavory chemicals and toxic byproducts, the overwhelming majority of industrial seed oils are derived from genetically modified plants. In fact, the plants used to make industrial seed oils comprise the top genetically modified crops—corn, soy, cotton, and rapeseed. In the United States, 88 percent of corn, 93 percent of soy, 94 percent of cotton, and 93 percent of rapeseed crops are genetically modified.

6. They’re Often Repeatedly Heated (And Extra Toxic)

As if industrial seed oils weren’t already bad enough for our health, restaurants and home cooks frequently engage in a practice that further magnifies their harmful effects—they repeatedly heat industrial seed oils. While the habit of reusing industrial seed oils over and over (typically in large deep-fryers, in the case of restaurants) reduces costs, it results in an oil that is chock-full of toxic byproducts, as we know from extensive reporting by Teicholz in her book.

The repeated heating of industrial seed oils depletes vitamin E, a natural antioxidant, while inducing the formation of free radicals that cause oxidative stress and damage DNA, proteins, and lipids throughout the body. These harmful effects explain why repeatedly heated industrial seed oils are associated with high blood pressure, heart disease, and intestinal and liver damage. (18, 19, 20)

How So-Called “Healthy” Seed Oils Are Making Us Sick

Contrary to what many health organizations have been telling us for years, industrial seed oils are not healthy foods. Rather, their consumption is associated with a variety of health problems… (see article)

[Avocado Oil may be another healthy option not mentioned on this site and animal fats may be ranked higher by others]

Your Extra-Virgin Olive Oil Is Fake

Did you know that the Mob makes money hand over fist by selling you fake olive oil? Olive oil is a $1.5 billion industry in the United States alone. According to Tom Mueller, an intrepid journalist who wrote a scandalously revealing book on the subject, 70% of the extra virgin olive oil sold is adulterated — cut with cheaper oils. Apparently, the mob’s been at it so long, that even most so-called “experts” can’t tell a real olive oil from a fake olive oil based on taste alone.

If you were a producer of one of these fake oils, 2008 was a bad year for you. That’s the year that more than 400 Italian police officers conducted a lengthy investigation dubbed “Operation Golden Oil” which led to the arrest of 23 people and the confiscation of 85 farms. It was quickly followed up by another investigation in which more than 40 additional people were arrested for for adding chlorophyll to sunflower and soybean oil and selling it as extra virgin olive oil, both in Italy and abroad.

The prevalence of these and other similar raids actually prompted the Australian government’s standards agency to allow olive oil brands to voluntarily submit their oils for lab tests. These authentication tests allow oils to be certified pure “extra-virgin olive oil.” Thus far in 2012, every imported brand of extra-virgin olive oil has failed the test to gain certification!

Last year, researchers at UC Davis tested 124 different samples from eight major brands of extra-virgin olive oil. More than seventy percent of the imported oils failed.

Authentic extra-virgin olive oil, he says, takes a lot of time, expense, and labor to make. On the flip side, it’s quick, cheap, and easy to doctor it.

The most common form of adulteration comes from mixing extra virgin olive oil with cheaper, lower-grade oils. Sometimes, it’s an oil from an altogether different source — like canola oil or colza oil. Other times, they blend extra virgin olive oil with a poorer quality olive oil. The blended oil is then chemically deodorized, colored, and possibly even flavored and sold as “extra-virgin” oil to a producer. In other words, if you find a major brand name olive oil is fake, it probably isn’t the brand’s fault. Rather, it’s their supplier’s.

Most Of Us Are Blissfully Ignorant About How Much Rancid Olive Oil We Use

You may have heard by now that the olive oil in your kitchen cupboard may be an impostor. After a 2010 report found that 69 percent of imported olive oil in the U.S. failed to meet international standards, thousands of news stories were published, often incorrectly describing the presence of “fake” olive oils in grocery stores. Shoppers everywhere have been terrorized since, afraid that the olive oils on aisle nine may as well be Louis Vuitton bags from New York City’s Canal Street.

The hysteria recently led Congress to assign a new job to the the Food and Drug Administration: sampling imported olive oil to see whether it’s adulterated or fraudulently labeled. That testing and any new regulations that result will probably go a long way in filtering out low-quality oils from grocery shelves. But there’s something that not even the mighty FDA can fix: most of us don’t know the difference between a high- and low-quality olive oil.

Though there’s a long history of scandal in the olive oil world, the problem in the U.S. for consumers is less about oil that isn’t made from olives,1 and more about olive oil that doesn’t meet the quality standards declared on its label. But since most people in the U.S. can’t tell fusty2 and musty3 from pungent4 and fruity,5 low-quality olive oil masquerading as extra virgin is a hard problem to fix.

“We call the U.S. the world’s dumping ground for rancid and defective olive oil. We don’t know the difference,” said Sue Langstaff, a sensory scientist who consults for the beer, wine and olive oil industries, among others. Studies have shown that even frequent olive oil consumers in the U.S. don’t know what the extra virgin or cold pressed designations mean, let alone have the ability to taste the difference. And in blind taste tests, consumers often prefer lower-quality olive oils.

Rancidity, for example, isn’t generally a sought after quality in edible products. And yet, when it comes to olive oil in the U.S., people like it. Why? Partly, because rancid olive oil is less bitter6 than the good stuff. But also, likely because it’s what many of us know and grew up with. It’s what we think olive oil is supposed to taste like.

There’s nothing inherently wrong with liking rancid olive oil. There is, however, a problem with thinking you’re buying extra virgin and getting low-quality oil instead. For starters, because extra virgin oil is harder to make, it commands higher prices. There are also potential health benefits associated with extra virgin oil7 that aren’t necessarily present in lower-quality versions.

Debunking Cholesterol Myths

When a big, fat lie built around such a sensitive and health threatening issue becomes way too widespread, that even the authors start to believe it, it is really hard to turn the tide without major consequences.

We live in a time where we have GMO producers who won’t touch their food, but eat only organic instead, vaccine promoters and producers who won’t vaccinate their own kids or themselves, and of course, cholesterol lowering medication producers and promoters who won’t take their statins or give them to their family. It makes you wonder, doesn’t it?

So what kind of cholesterol “myths” has the population been fed all this time through heavy marketing? Let’s take a look!
Myth #1 : High LDL Causes Atherosclerosis and Heart Disease

An important factor in atherosclerosis and heart disease has been detected for oxidized LDL, but this form of LDL shows no correlation with serum levels of native LDL. Rather, individual antioxidant status appears to be a key factor influencing serum concentrations of oxidized LDL.

Where does oxidized cholesterol come from? It comes from artificial, partially hydrogenated oils (trans fats), vegetable oils, genetically modified food, a diet high in refined sugars, alcohol and tobacco. Damaged cholesterol is found in powdered eggs, in powdered milk (added to reduced-fat milks to give them body) and inmeats and fats that have been heated to high temperatures in frying and other high-temperature processes.

When there is a high level of oxidation present in the body, there also tends to be free radical activity in the tissues. Your body creates more cholesterol as a response to deal with inflammatory issues within the body. So cholesterol is not the problem, it is merely the solution your body is using to try and heal itself. Inflammation in the arterial walls is the real danger, and if left unchecked the swelling can eventually shut off blood flow to the heart or brain, which can cause a heart attack or stroke. In fact, the ratio of triglycerides to HDL cholesterol is probably the number one risk factor for cardiovascular disease.

In the war against the “cholesterol demon”, the high levels of a substance called homocysteine are often forgotten. Homocysteine has been correlated with pathological build up of plaque in the arteries and the tendency to form clots which is a deadly combination. Nutrients that lower homocysteine levels are folic acid, vitamins B6 and B12 and choline which are found mostly in animal foods.

So is high serum cholesterol useless? NO! It definitely indicates the presence of a metabolic imbalance, that there is much damage in the body that requires repair.

Then what are the real causes of heart attacks and strokes? They are:

    High triglycerides
    Low HDL cholesterol
    High homocysteine levels
    Dietary deficiency of saturated fats and cholesterol
    Overload of oxidized cholesterol containing foods

Myth #2: “Good” and “Bad” Cholesterol

The two most abundant lipoproteins in the body are the low-density lipoprotein (LDL) and high-density lipoprotein (HDL). The main function of LDL is to transport cholesterol from the liver to tissues that incorporate it into cell membranes. HDL carries “old” cholesterol that has been discarded by cells back to the liver for recycling or excretion. LDL and HDL are neither “good” or “bad”, they are just cholesterol.

The new fabricated theory which had to incorporate the “”good – bad cholesterol” paradigm states that:  LDL cholesterol forms “fatty deposits” in arterial walls, which become plaques that grow, rupture, and stimulate the formation of artery-blocking blood clots. HDL cholesterol, on the other hand, is the “heart-friendly” lipoprotein that counters the action of LDL by removing cholesterol from the arteries and transporting it back to the liver for safe disposal. This paradigm is overly simplistic and not supported by the overwhelming scientific, historical and clinical evidence.
Myth #3: Saturated Fat and Cholesterol Rich Foods Are Bad and Raise Your “Bad” Cholesterol

Back in the 1960′s the average medical doctor totally ignored high cholesterol unless it exceeded 300!

Now, anything above 250 (or even lower than that) is considered a problem, and it is generally recommended that people should avoid eating too many eggs or too much meat because of the risk of heart disease from cholesterol intake.

You think that the medical profession suddenly had an epiphany, deciding cholesterol was dangerous? No! It was the processed food industry who started the big anti-cholesterol movement, lead in particular by the seed oil industry!! Archer Daniels Midland wanted to sell an ocean of soybean oil, and thus lead the charge against cholesterol in particular and saturated fat in general. Coconut and palm oils were banned from importation, butter consumption dramatically plummeted and everyone “knew” that margarine was going to save the nation!

Then, the Statin drugs were invented accompanied by a “paradigm shift” in the medical establishment and the war against cholesterol and saturated fat.

Although ignored by the “opinion leaders” in the medical field, studies which confirmed this fallacy continued to be published. Research published in the Journal of the American Medical Association, 1999; 281(15):1387-94) showed that there was absolutely no connection between eating eggs and the risk of heart disease or stroke in either men or women.

A study done by Gilman, et al and published in the December 24, 1997 Journal of the American Medical Association found that …


This study actually was able to quantify the protective effect of saturated fats:


William Castelli, M.D., a former director of the Framingham Heart Study (the one that originally supposedly implicated cholesterol as a problem in cardiovascular disease) notes that:


An interesting study was done by Leddy, et al and published in 1997 in Medicine and Science in Sports and Exercise, Volume 29, where participants were elite male and female endurance athletes, placed alternately on a high fat diet and then a low fat diet. The results showed that the athletes on the low fat diet experienced a measurable decline in athletic performance. Most interesting, however, was the fact that the subjects on the low fat diet actually suffered a significant drop in HDL cholesterol, along with higher triglycerides (both of which are significant cardiovascular disease risk factors.)

Corn oil, soy oil, safflower oil, canola oil, peanut oil, or any of the rest of the vegetable oils (except olive, coconut oil, or palm oil) will accelerate the aging process in general, create catabolic damage throughout the body, and will specifically cause the oxidative damage in the blood vessel walls and in the heart that precipitates a cardiovascular crisis.

Myth #4: Statins Are Safe

The first real danger from statins is liver damage. Statin drugs work by blocking the enzyme HMG CoA reductase so that the liver can no longer synthesize its own cholesterol. They interfere with normal liver metabolism, inhibit the liver’s production of many substances essential for health, and damage the liver in the process.

That is why it is generally recommended that once beginning statin drugs, the patient should have his liver enzymes checked every six months.

Our liver produces 2000 milligrams of cholesterol every day. You think it’s trying to destroy us with cardiovascular disease? No. Cholesterol is an absolutely essential substance, with many critical functions in the body. We couldn’t survive without it.

The second danger from taking Statin drugs is musculoskeletal pain that can be severe, and is very frequently misdiagnosed. Since most doctors are not aware that this is a common side effect of the statins, people that suffer this side effect are often given diagnoses of tendinitis, tendinosis, tenosynovitis, tendinopothy, bursitis, rotator cuff syndrome, and so forth.

There are many cases reported in the literature of patients undergoing surgery for musculoskeletal pathologies that did not really exist. A number of statin patients have experienced kidney failure and even death; others have had such severe muscular pain and weakness that they are eventually unable to stand or breath on their own.

Statins deplete Co-Q10  levels in the body. Without Co-Q10, the cell’s mitochondria are inhibited from producing energy, leading to muscle pain and weakness. The heart is especially susceptible because it uses so much energy.

Manufacturers of statin drugs have recognized the fact that statins depress the immune system, an effect that can lead to cancer and infectious disease, recommending statin use for inflammatory arthritis and as an immune suppressor for transplant patients.

Importance Of Cholesterol: A Summary

As perfectly summarized by Guy Schenker and Ronald Grisanti, it is ridiculously wrong to believe that cholesterol is a harmful substance which needs to be “destroyed”, if you think about the many vital, physiological functions it plays in the body:

    ™Your brain is made of cholesterol
    ™Your nerves are made of cholesterol
    ™Your body uses cholesterol to make all your important sex hormones and adrenal hormones
    Mother’s milk provides over 50% of its calories as fat, most of it saturated and provides the highest level of cholesterol than any other food!
    Without cholesterol to help your digestion, you couldn’t absorb any of your fat soluble vitamins like vitamin A and vitamin E
    ™Every single cell in your body is surrounded by a membrane containing cholesterol, and without that cholesterol membrane, no cell in your body could function
    Cholesterol is so important that your liver produces 2000 milligrams of cholesterol every day
    ™When following a low cholesterol diet, your liver makes up the difference by producing more cholesterol just to be sure you have enough. (Then, statins, of course “lower it”…and pour more gasoline on the burning fire!)
    ™High cholesterol in the blood doesn’t come from eating foods high in cholesterol; it comes from a metabolism that is not efficient at handling the cholesterol you need.

The Great Cholesterol Myth

The Cholesterol Myth

There are many common & accepted understandings within modern culture that have no true scientific basis, but have just merely been accepted as fact. One of the major issues has to do with the pathogenesis of various common diseases including heart disease and cancer.  This article will go into the cholesterol myth and how exactly it came to be.

Cholesterol has been vilified as the major cause of heart disease.  The claim that it clogs our arteries is known world-wide, despite no scientific evidence to validate the idea.  As a society, we need to retrain our doctors and clinicians to look at this “cholesterol theory” with a skeptical eye.

cholesterol myth

The Birth of Heart Disease and The Cholesterol Myth

Heart disease was considered a very rare disease in the early 20th century.  However, as food processing began to take off so did the occurrence of heart disease.  By the 1950’s, it was considered a major health threat.  Over the last 50 years, a whole arsenal of drugs and surgeries has been developed to address this increasingly growing disorder (1).

Today, despite trillions of dollars of research and the best medical equipment available, the American Heart Association said in 2012 that Americans have a 48% chance of getting this deadly disease (2).

cholesterol myth

The Lipid Hypothesis and The Cholesterol Myth:

Developed by Ancel Keys in the 1950’s, this theory states that there is a direct relationship between the amount of saturated fat and cholesterol in the diet and the incidence of coronary heart disease.  With questionable evidence, Keys’ went about writing articles and promoting this hypothesis throughout the medical world (3).

Meanwhile, hundreds of subsequent studies testing this hypothesis have found differing conclusions. Despite the lack of evidence, this notion took off throughout the healthcare world and was fueled by the vegetable oil and food processing industries that sought to benefit from this finding.  This is the foundation for the cholesterol myth that many believe today.

cholesterol myth, The Great Cholesterol Myth

 The New Science of Heart Disease:

Close to 90% of all well-planned, properly documented studies investigating the lipid hypothesis do not support the claim that “artery-clogging” saturated fats and dietary cholesterol cause heart disease (4, 5, 6).

In a 1994 study in the British medical journal Lancet, London researchers analyzed the fat they found in clogged arteries. It turns out only 26% of it was saturated animal fat. The other 74% was unsaturated. That’s the same type of fat you find in “heart healthy” canola oil (7).

So the majority of the fat within a clogged artery is not saturated fat and cholesterol.  Additionally, calcium is a major player in arterial plaque and yet very rarely is this discussed.


The Benefits of Saturated Fat & Cholesterol

Most doctors are uneducated on this topic and continue to teach the cholesterol myth.  But according to Dr. Mary Enig, PhD, an expert in lipid biochemistry, her extensive research on the roles of saturated fat and cholesterol in our bodies and the intake of these compounds in our diet(8):

1.  Cell Membrane Health:  Saturated fatty acids and cholesterol constitute at least 50% of the cell membranes. They are what gives our cells necessary stiffness and integrity.

2.  Bone Health:  They play a vital role in the health of our bones. For calcium to be effectively incorporated into the skeletal structure, at least 50% of the dietary fats should be saturated.   Cholesterol is the precursor to vitamin D & major hormones that regulate stress, energy & sex hormone (estrogen, progesterone, DHEA, testosterone, etc) function.

3.  Lower Lp (a):  They lower Lp(a), a substance in the blood that indicates proneness to heart disease. They protect the liver from alcohol and other toxins, such as Tylenol.

4.  Enhance Immunity:  They enhance the immune system and act as an anti-depressant by enhancing serotonin receptor function.  Low cholesterol is highly associated with violent & aggressive behavior, depression, & suicidal tendencies

5.  Proper Use of Essential Fats:  They are needed for the proper utilization of essential fatty acids. Elongated omega 3 fatty acids are better retained in the tissues when the diet is rich in saturated fats.

6.  Fuel For the Heart:  Saturated 18-carbon stearic acid and 16-carbon palmitic acid are the preferred foods for the heart, which is why the fat around the heart muscle is highly saturated.  The heart draws on this reserve of fat in times of stress.

7.  Anti-Microbial Properties:  Short- and medium-chain saturated fatty acids have important antimicrobial properties. They protect us against harmful microorganisms in the digestive tract.   Cholesterol plays a vital role in the repair and maintenance of the intestinal wall, preventing leaky gut syndrome, ulcerative colitis, and a host of other intestinal disorders.

8.  Anti-Oxidant Protection:  Cholesterol is now understood to be a vital anti-oxidant that protects us from free radical damage and helps to heal any arterial damage that may have occurred.  Higher levels of free radical damage from oxidative stress = higher levels of circulating cholesterol.

9.  Bile Production:  Cholesterol produces bile salts that help us metabolize fats in our diet.

10.  Brain and Nervous System Development:  Cholesterol is extraordinarily important for babies & children as they develop their brain and nervous system.  Over half of the brain is composed of saturated fats and cholesterol.  Interestingly, one of the richest sources of cholesterol is mother’s milk, which also contains a special enzyme that helps the baby metabolize and use this nutrient.

cholesterol myth

Get the Real Story:

The cholesterol myth continues to confuse and mislead both doctors and the lay public today.  But the truth is that cholesterol is one of the most powerful healing foods and molecules your body can ingest and produce.  The problem lies in the oxidation of cholesterol from high levels of free radicals and high firing inflammatory pathways. The key to preventing and reversing heart disease is to put out the inflammatory fires.

If you want to know more about what to look for, such as LDL Pattern A and pattern B and what form of LDL is a problem than read this article here   What have you learned over the years in relationship to cholesterol and heart disease?  Would love to hear your comments.

cholesterol myth

The Subconscious Pressure Point The Ego and The intelligence of the body.

There is no cause of anything! This video is intended to bring awareness to the subconscious mind and its intelligence distribution . We will learn how our Subconscious Intelligence functions within our body and the many  strategies used to prevent the activation of our innate Subconscious intelligence.  This video focuses on the basics of the subconscious mind, and is used as a introductory video for the many future videos focusing on the subconscious mind and its many realities.