Study Questions Fat and Heart Disease Link!
Saturated Fat has been an innocent bystander. Americans charr their red meat which creates AGE products that are cancer promoting: cook meat <=340 F and the rarer the better. Then their is the "eat grains" mantra which means wheat: see "Wheat Belly" book. Enjoy rare steak with fresh cooked vegetables, red wine and filtered water. Personally when I stopped eating wheat and upped saturated fat intake following cooking guidelines to reduce AGE products my blood lipid numbers: HDL up, LDL down, Triglycerides down 15%, vLDL good, LDL size classes good, hsCRP back to normal. For those trying to lower fasting BG too much protein may be the culprit. Look at inflammation markers like hsCRP, Homocysteine, and HbA1c. LDL can be high due to illness as it is part of repair process. Hence check your vLDL and LDL particle size; big good, small bad. Did you know centenarians tend to have higher good size LDL?
For those interested in the detailed, lurid history of the utter bastardization of science that gave us "Cholesterol is bad," see Peter Attia's one-hour talk recorded at UCSD School of Medicine. It's the second video ("The limits of scientific evidence and the ethics of dietary guidelines — 60 years of ambiguity") here:
You can certainly read thru his slides in less than an hour, but Peter is a pretty engaging speaker, so watch it if you can.
I generally have tried to follow similar dietary plan as yours (within the realm of the Paleo template). I consume a moderate protein, relatively high fat and high sat fat intake, and low carbohydrate. lots of veggies mixed I specifically try to avoid flour and refined sugar. I also try to cook meats at a lower temperature (preferable submerged in water in a crockpot). The medical literature strongly supports low carbohydrate diets (in spite of many years of misinterpretion of the data) I am aware that diabetics with chronically elevated blood sugars create AGEs which injures tissue including the vasculature, lead to microvascular and peripheral vascular disease I've also been aware that cooking at high temperatures (even in the absence of visible char), creates AGEs, and these can be absorbed through the GI tract. My question however. Is there real clinical evidence suggesting that cooking meats at high temperature causes negative healths effects? I am specifically referencing cooking at high temperature but still without creating charr. thanks
Statins, IMO one of the worst medical scams in all medical history.
This is a great article about statins, but it also gets into the needs for fats. The authors have published several articles on food and our body's real needs.
Here is one of her articles
Article on negative aspects of margarine