DID YOU KNOW OUR BRAIN AND THE MALE ORGANS DEPEND ON CHOLESTEROL AND UNSATURATED FAT IN ORDER TO FUNCTION PROPERLY
A recent report – that cholesterol might actually be good for helping to put up a fight against Cancer and Heart Diseases
“Another lipid in a cell wall is cholesterol. And you thought it was a terrible thing.
The cholesterol in each one of your cells forms a “hydrophobic” bond within the cell wall. – Hydrophobic means “fear of water.”
It’s a cute way to describe this function of our cells, but in our lives it simply describes the reason we don’t melt in a rainstorm or fall apart when we take a shower or bath. Our cells resist water. Without this resistance, we would be water-soluble and we’d all dissolve in a rainstorm.
The reason for this conclusion, it has been revealed to be the protein ORPs. It was said that these might be able to control the growth of the cells of the Oxysterol Binding function of the proteins.
They came to this conclusion when, during a study on the path of the Cholesterol, they saw how it tends to move inside the cells of the body, and this is where it can reline the outer membrane with this fat layer.
“The assumption was that ORPs bind and transport cholesterol inside cells in a similar fashion to how lipoproteins bind and move around the fat outside cells through the blood stream”
It is of the view that the genetic differences in the cholesterol tend to block the ORPs from joining with the cholesterol. However, it does not mean that the ORPs wouldn’t grow.
This helps in many processes of the cells. It also tends to stimulate better growth of the cells. This actually tends to help the body function better in the long run.
The body might be able to develop its own regenerative functions with the help of this function of the cholesterol that one tends to intake with food.
With healthy foods gaining in popularity, our diets lack these highly unsaturated fatty acids. What fats are right for you and what are wrong. You’ve surely started paying more attention to terms like saturated fats, unsaturated fatty acid, poly and mono unsaturated fats, essential fatty acids, omega-3 fatty acids and hydrogenated fat.
Doesn’t it all baffle you? You feel like a scientist in a lab with all these names. But, it’s important to know what they mean.
The cholesterol theory led to the no-fat, low-fat recommendations that in turn created the very foods now causing an epidemic of inflammation.
Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favor of foods high in omega-6 fats.
We now have an epidemic of arterial inflammation leading to heart disease and other silent killers.
THE BRAIN for example, about sixty percent of the human brain is fat. To maintain proper brain health, you need to get adequate fat from your diet. Some fats damage the brain.
Healthy fats help keep the lining of brain cells flexible so that memory and other brain messages can pass easily between cells. Omega-3 fats are important to brain health.
Omega-6 fats can be eaten in moderation, however too much, such as are found in the highest concentrations in corn, sunflower, and safflower oils, can cause or worsen inflammation within the brain, for which there is insufficient Omega-3 fats to keep inflammation under control.
To avoid or eliminate inflammation- cut down the causes such as omega-6 fats like corn and soybean oil and the processed foods that are made from them. Without inflammation, cholesterol would move freely throughout the body as nature intended.
It is inflammation that causes cholesterol to become trapped.
Our diets in this country lack these highly unsaturated fatty acids and instead all too often contain an excess of man-made oils known as trans fats (or partially hydrogenated oils). These oils are seemingly very much like cholesterol, so much so, that our bodies cannot tell the difference.
These oils or trans fats get into our cell walls and destroy the electrical charge by clogging it up. Without the charge, our cells start to suffocate. Clogging up the cell walls also decreases the absorption of oxygen. Without the oxygen, the only way the cell can replicate is anaerobically. (The term “anaerobic” means “without air” or “without oxygen.” – anaerobically; generally in high stress situations).
(They also are very tough oils and have a 20-year shelf life. They slow impede the process of cellular exchange, or in other words, slow down and sometimes stop the cells getting nutrition into the body and letting the wastes out. Trans fats are also responsible for Type II diabetes, since insulin is a very large molecule it has a difficult time passing through a cell wall created with man-made fats and not cholesterol.)”
What is trans fat?
Trans fat is made by adding hydrogen to vegetable oil through a process called hydrogenation, which makes the oil less likely to spoil. Using trans fats in the manufacturing of foods helps foods stay fresh longer, have a longer shelf life and have a less greasy feel.
It is thought that adding hydrogen to oil makes the oil more difficult to digest, and your body recognizes trans fats and thinks that it is saturated fats.
Trans fat in your food
Commercial baked goods — such as crackers, cookies and cakes — and many fried foods, such as doughnuts and french fries — may contain trans fats. Shortenings and margarine can be high in trans fat.
How do you know whether food contains trans fat? Look for the words “partially hydrogenated” vegetable oil. That’s another term for trans fat.
It sounds counter-intuitive, but “fully” or “completely” hydrogenated oil doesn’t contain trans fat. Unlike partially hydrogenated oil, the process used to make fully or completely hydrogenated oil doesn’t result in trans-fatty acids. However, if the label says just “hydrogenated” vegetable oil, it could mean the oil contains some trans fat. There are small amounts of trans fat that occur naturally in some meat and dairy products however it’s the trans fats in processed foods that are more harmful, most come from processing liquid vegetable oil to become solid fat.
Trans fatty foods tantalize your taste buds, then travel through your digestive system to your arteries, where they turn to sludge.
What is Saturated Fats
You may have heard that saturated fats are the “solid” fats in your diet. For the most part, this is true. For example, if you open a container of meat stew, you will probably find some fat floating on top. This fat is saturated fat. Other saturated fats can be more difficult to see in your diet. In general, saturated fat can be found in the following foods:
- High-fat cheeses
- High-fat cuts of meat
- Whole-fat milk and cream
- Butter
- Ice cream and ice cream products
- Palm and coconut oils
It’s important to note that lower-fat versions of these foods usually will contain saturated fats, but typically in smaller quantities than the regular versions.
You may think you don’t use palm or coconut oils, but they are often added to commercially-prepared foods, such as cookies, cakes, doughnuts, and pies. Solid vegetable shortening often contains palm oils and some whipped dessert toppings contain coconut oil.
Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat
The cholesterol theory led to the no-fat, low-fat recommendations that in turn created the very foods now causing an epidemic of inflammation. Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favor of foods high in omega-6 fats. We now have an epidemic of arterial inflammation leading to heart disease and other silent killers.
Heart Surgeon Admits Huge Mistake!
By Dwight Lundell, MD
We physicians with all our training, knowledge and authority often acquire a rather large ego that tends to make it difficult to admit we are wrong. So, here it is. I freely admit to being wrong.. As a heart surgeon with 25 years experience, having performed over 5,000 open-heart surgeries,today is my day to right the wrong with medical and scientific fact.
I trained for many years with other prominent physicians labelled “opinion makers.” Bombarded with scientific literature, continually attending education seminars, we opinion makers insisted heart disease resulted from the simple fact of elevated blood cholesterol.
The only accepted therapy was prescribing medications to lower cholesterol and a diet that severely restricted fat intake. The latter of course we insisted would lower cholesterol and heart disease. Deviations from these recommendations were considered heresy and could quite possibly result in malpractice.
It Is Not Working!
These recommendations are no longer scientifically or morally defensible. The discovery a few years ago that inflammation in the artery wall is the real cause of heart disease is slowly leading to a paradigm shift in how heart disease and other chronic ailments will be treated.
The long-established dietary recommendations have created epidemics of obesity and diabetes,the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences.
Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.
Statistics from the American Heart Association show that 75 million Americans currently suffer from heart disease, 20 million have diabetes and 57 million have pre-diabetes. These disorders are affecting younger and younger people in greater numbers every year.
Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.
Inflammation is not complicated — it is quite simply your body’s natural defence to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process, a condition occurs called chronic inflammation.
Chronic inflammation is just as harmful as acute inflammation is beneficial.
What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body? Well, smokers perhaps, but at least they made that choice willfully.
The rest of us have simply followed the recommended mainstream diet that is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. This repeated injury creates chronic inflammation leading to heart disease, stroke, diabetes and obesity.
Let me repeat that. The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.
What are the biggest culprits of chronic inflammation? Quite simply, they are the overload of simple, highly processed carbohydrates (sugar, flour and all the products made from them) and the excess consumption of omega-6 vegetable oils like soybean, corn and sunflower that are found in many processed foods.
Take a moment to visualize rubbing a stiff brush repeatedly over soft skin until it becomes quite red and nearly bleeding. you kept this up several times a day, every day for five years. If you could tolerate this painful brushing, you would have a bleeding, swollen infected area that became worse with each repeated injury. This is a good way to visualize the inflammatory process that could be going on in your body right now.
Regardless of where the inflammatory process occurs, externally or internally, it is the same. I have peered inside thousands upon thousands of arteries. A diseased artery looks as if someone took a brush and scrubbed repeatedly against its wall. Several times a day, every day, the foods we eat create small injuries compounding into more injuries, causing the body to respond continuously and appropriately with inflammation.
While we savor the tantalizing taste of a sweet roll, our bodies respond alarmingly as if a foreign invader arrived de
How does eating a simple sweet roll create a cascade of inflammation to make you sick?
Imagine spilling syrup on your keyboard and you have a visual of what occurs inside the cell. When we consume simple carbohydrates such as sugar, blood sugar rises rapidly. In response, your pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected to avoid extra sugar gumming up the works.
When your full cells reject the extra glucose, blood sugar rises
producing more insulin and the glucose converts to stored fat.
What does all this have to do with inflammation? Blood sugar is controlled in a very narrow range. Extra sugar molecules attach to a variety of proteins that in turn injure the blood vessel wall. This repeated injury to the blood vessel wall sets off inflammation. When you spike your blood sugar level several times a day, every day, it is exactly like taking sandpaper to the inside of your delicate blood vessels.
While you may not be able to see it, rest assured it is there. I saw it in over 5,000 surgical patients spanning 25 years who all shared one common denominator — inflammation in their arteries.
Let’s get back to the sweet roll. That innocent looking goody not only contains sugars, it is baked in one of many omega-6 oils such as soybean. Chips and fries are soaked in soybean oil; processed foods are manufactured with omega-6 oils for longer shelf life. While omega-6’s are essential –they are part of every cell membrane controlling what goes in and out of the cell — they must be in the correct balance with omega-3’s.
If the balance shifts by consuming excessive omega-6, the cell membrane produces chemicals called cytokines that directly cause inflammation.
Today’s mainstream American diet has produced an extreme imbalance of these two fats. The ratio of imbalance ranges from 15:1 to as high as 30:1 in favor of omega-6. That’s a tremendous amount of cytokines causing inflammation. In today’s food environment, a 3:1 ratio would be optimal and healthy.
The process that began with a sweet roll turns into a vicious cycle over time that creates heart disease, high blood pressure, diabetes and finally, Alzheimer’s disease, as the inflammatory process continues unabated.
There is no escaping the fact that the more we consume prepared and processed foods, the more we trip the inflammation switch little by little each day. The human body cannot process, nor was it designed to consume, foods packed with sugars and soaked in omega-6 oils.
There is but one answer to quieting inflammation, and that is returning to foods closer to their natural state.
- One tablespoon of corn oil contains 7,280 mg of omega-6;
- soybean contains 6,940 mg. Instead,
- use olive oil or butter from grass-fed beef.
Animal fats contain less than 20% omega-6 and are much less likely to cause inflammation than the supposedly healthy oils labelled polyunsaturated. Forget the “science” that has been drummed into your head for decades.
The science that saturated fat alone causes heart disease is non-existent.
The science that saturated fat raises blood cholesterol is also very weak. Since we now know that cholesterol is not the cause of heart disease, the concern about saturated fat is even more absurd today.
The cholesterol theory led to the no-fat, low-fat recommendations that in turn created the very foods now causing an epidemic of inflammation. Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favor of foods high in omega-6 fats. We now have an epidemic of arterial inflammation leading to heart disease and other silent killers.
What you can do is choose whole foods your grandmother served and not those your mom turned to as grocery store aisles filled with manufactured foods.
Surgery at Banner Heart Hospital, Mesa, AZ. His private practice, Cardiac Care Center was in Mesa, AZ. Recently Dr. Lundell left surgery to focus on the nutritional treatment of heart disease.