I'm not on board with your analysis. If high cholesterol on it's own was a problem, there wouldn't be people living with familial hypercholesterolemia to ages above average lifespans. If you have this condition, and are over 65, the odds are you will live longer than average. You are also not taking into account HDL levels, fasted trigliceride levels, blood pressure and many other factors. The standard of care should be: 1) Check all other CVD risk factors to see how many you have. 2) Get a CAC scan to establish a baseline and then retest every 5-10 years to see if your current diet has any effect of the rate of progression, or in some instances, regression of calcification. 3) Do it more frequently if calcification is bad to begin with or progressing rapidly. If needed, adjust lifestyle, diet or any other factor that may the cause. However, high LDL or Total C is not indicative of anything by itself. If you have a risk factor and yet are having no significant advancement in calcification over time, your risk is likely to actually be very low.
@@paperC_CSGO that is not what the literature shows. Even with drugs, many of these people still have extraordinarily high TC, yet it is protective and they live longer then the general population on average.
Oxidized cholesterol relies on 2 factors, high blood sugar or high insulin levels. if you eat like crap like me, I recommend doing alternate day fasting for 36 hours. fasting raises your HDL while also putting you in ketosis.
High cholesterol can be a sign of more cellular repair taking place, due to inflammation. Avoiding vegetable oils and reducing sugar are key to reduce inflammation. During weight loss phase, cholesterol might be a bit higher than normal due to increased fat mobilization.
Hey Dude Man!! This is really an independent technical issue. But in very simple terms. Don't eat oxidized oils....ok...let me explain some. So you don't tell me..."Well Da!" Oils have smoke points. When they give off smoke, when they're cooked to hot...those are oil molecules that are now now oxidized...chemically active!! Oxidized meaning...they are now short electrons. And wanting to chemically bond with something else. To steal or share electrons. To rebalance out their electrical charges back to zero. Ok....and you can see this on the McDonald's deep fat friers...and their burger flipping grill surface. Where the oil is got all day long!! And you can see this. In that black baked on film, that forms on the metal surfaces around the grills and friers. That is really....almost, quite like a plastic film covering on the metal from the oxidized oils. That has chemically formed from the oxidized fats. That can't even be wiped off now. Because it's now formed a chemical bond. Ok.....sooo!!! Tou don't want your oils over heated, to become oxidized. Or....sit in a bottle on the shelf to long. As they become oxidizidzed. And when we eat these oils...or the fries and burgers that are over cooked, as these oxidized oils will steal electrons from them....and they will in turn....try to steal electrons, from the LDL Boats that carries them. And from the artery walls. And cause oxidized damage. Sooo...use oils that have a high heat smoke point. Like grapeseed oil...avacado...olive oil...red palm is has the highest smoke point. But even then...don't over heat the oils...and don't over cook them. Saute the foods lightly...just to eating temperature. Italians and French, think the Americans are nuts!! Throw it in...and cook the hell out of it!! Corn oil, soybean oil....safflower oil, peanut oil....!! These all have low smoke points, and oxidize easily. Ok....sooo....don't put the oxidized oils and oxidized fast foods into your mouth. Which is why fast foods are sooo bad!! Ok.... But then.....there is how certain vitamins...and certain herbs and other plants. Protect our blood, cholesterol, and the lining of our arteries. From the oxidized foods we eat. AND....from other chemicals that are also, oxidizing compounds. That will attack our arteries, and bodies. Just as over oxidized foods do!! The thing is.... At the turn if the century, in 1900. In the autopsy reports. Heart attacks, were basically, non-existent!! BUT....that was when they first started making soybeans oils, and corn oils, for people to cook with!! 😱😱 And question what.....heart disease started to rise!! And as for sugar and heart disease, and LDL cholesterol oxidation. Sugar works COMPLETELY different, to cause heart issues. And is TOTALLY not directly involved, in oxidizing LDL. But....it contributes to heart issues, but in a COMPLETELY different chemical-physiology way. I've been asked to right a book on all of this, and start a blog. Because it a huge amount of info....as its all interconnected. Even with issues of cancer, thyroid, Alzheimers...wtc...etc. Its all interconnected...and its all so incredibly intetesting.....but yet sooo simple. That it makes your head spin!!! Ok....I gotta run!! Gotta go for my night 🌙 power 🚶♂️walk run...then to bed...!! Hope this helps.... Jeffery ⚘ Alright
How to prevent LDL oxidation: 1. Minimize your consumption of polyunsaturated fats (absolutely no industrial seed oils) 2. Maximize your consumption of saturated fats (coconut oil, full-fat dairy, beef, and eggs) 3. Increase your antioxidant status with wild blueberries and pomegranate juice 4. Supplement vitamin C and E.
My cholesterol is also 300.. so perhaps fiber and blueberries (manganese to help reduce the stickiness) may help! But aside from inflammation and/or inadequate clearance of LDL by the liver, any thoughts on Dave Feldman's theory that the cholesterol/plaques are a downstream effect of arterial injury which attracts Red-Blood-Cells and Lp(a) to form a clot. This injury / repair failure is the root cause.. an exaggerated form of this can be seen in Sickle-Cell disease, where more arterial damage is made. Along those lines, Patrick Theut, also suggests CVD is caused when the White-Blood-Cells/macrophages are unable to clean-up the detritus / oxidized cholesterol derivatives.. and so the lysosomes begin to fill-up, and stop working. The LDL/VitC/K in the arterial walls is the last consequence (not cause) of this process?
Malnutrition is! Namely, not getting/absorbing/utilizing the raw materials for your interior “skin”, high homocysteine, high blood sugar, & other acidic/inflammatory blood factors which are destroying our bodies from the inside-out!
I'd say keep up vitamin a and e, overall more antioxidants (vit c, opc, and so on). Q10 could also be supplemented if needed. No unnatural trans-fatty acids (from heated unsatureted fats like sunflower etc). If you like to eat carbs, split them from fatty foods. High glucose levels will damage the enothel and your LDL.
I dropped 45 pounds, cut out beef and pork. My cholesterol dropped from 210 to 169 total. My LDL is now under 100. I had to drastically change a lot of things, Including stopping consumption of alcohol. Taking vitamins, doing blueberry and many of other fruits and vegetables
I think Precision Nutrition has a good article on that. Last time I've researched that topic, in general, 150-250 might be a good range to go with. Depending on genetics, lifestyle, diet and such, some people will feel and perform best on the higher or the lower end. So yes, too low cholesterol can be bad for your health. As with most things, too much or too little, depending on different factors like I mentioned before, can cause negative effects.
Man, how interesting and complex everything is. I have a high cholesterol and also my manganese is way above the upper reference point on my labs. Maybe my body is trying to protect itself and fend off of oxidized LDL with manganese. How quickly we jump to lower something down if it is above reference range. It all has a reason why is it like this....very interesting
Im sorry...I like you a lot!! But you have this COMPLETELY backwards!! Cholesterol build up in the arteries, is not a matter of reducing your cholesterol level. Its a matter of protecting the cholesterol from being oxidized. I mean, the liver makes 3,000mg of cholesterol a day. Soo...the level of cholesterol in the blood, isn't the issue. Its always there!! In fact, lowering cholesterol, can have negative impacts. What is the controlling factor, in cholesterol plaqueing the arteries. Its the oxidaztion of cholesterol, which is the problem. And the oxidation, isn't occuring behind the endothelial wall. It's that the cholesterol, is first oxidized...that is the CAUSE. Of that oxidized cholesterol penetrating the endothelial wall, seeking to rebalance out, the now abnormally, charged cholesteral partical. And that imbalanced oxidized state, is what driving it thru the endothelial wall. And... THE...problem is!! Is that because the LDL cholesterol is oxidized. And because it's oxidized!! The liver is no longer able to remove the oxidized cholesterol from the blood stream...because...the body no longer recognizes the oxidized cholesterol, as cholesterol!! Hence...the body keeps making more cholesterol!!
How do you prevent the oxidation? My diet is really healthy. No idea why I cannot get my cholesterol down. I take and eat everything Chris talks about. Maybe not enough fiber. No sugar, no carbs, no seed oils. Not sure what SFA is?
@@blueheelercd Saturated fat, it does not easily oxidize. Polyunsaturated fats are also in foods besides seed oils, sometimes hidden like in soy lecithin... And of course eat a diet that provides all the nutrients.
LCHF person here. I have excellent trigs and HDL, but high LDL and LDLp. According to Ivor C the LDL is oxidized before it enters the artery wall. First, with my good numbers and diet, how is the LDLp oxidized - what conditions oxidize it? For me, I have no idea if my LDL is oxidized. How do I know if it is oxidized? What do I eat to make sure it is NOT oxidized?
Sadly the ancestral diet of Tokelau is near its end, thanks to introduction by New Zealand of regular subsidised shipping from Samoa and - now about to happen - a runway on Nukunonu. Given the impact of Western foods else where in the South Pacific, obesity will soon be a problem in Tokelau.
I'm not on board with your analysis. If high cholesterol on it's own was a problem, there wouldn't be people living with familial hypercholesterolemia to ages above average lifespans. If you have this condition, and are over 65, the odds are you will live longer than average. You are also not taking into account HDL levels, fasted trigliceride levels, blood pressure and many other factors. The standard of care should be: 1) Check all other CVD risk factors to see how many you have. 2) Get a CAC scan to establish a baseline and then retest every 5-10 years to see if your current diet has any effect of the rate of progression, or in some instances, regression of calcification. 3) Do it more frequently if calcification is bad to begin with or progressing rapidly. If needed, adjust lifestyle, diet or any other factor that may the cause. However, high LDL or Total C is not indicative of anything by itself. If you have a risk factor and yet are having no significant advancement in calcification over time, your risk is likely to actually be very low.
@@paperC_CSGO that is not what the literature shows. Even with drugs, many of these people still have extraordinarily high TC, yet it is protective and they live longer then the general population on average.
@@paperC_CSGO, sorry but we'll have to disagree on that point.
@@paperC_CSGO LOL, you're welcome to believe whatever you want.
@@paperC_CSGO I can't find where you stated anything but speculation. Could you show me evidence backing up what you say?
Oxidized cholesterol relies on 2 factors, high blood sugar or high insulin levels.
if you eat like crap like me, I recommend doing alternate day fasting for 36 hours.
fasting raises your HDL while also putting you in ketosis.
nice suggestion
High cholesterol can be a sign of more cellular repair taking place, due to inflammation. Avoiding vegetable oils and reducing sugar are key to reduce inflammation.
During weight loss phase, cholesterol might be a bit higher than normal due to increased fat mobilization.
Max Johnson its not always that!!!
amen
Hey Dude Man!!
This is really an independent technical issue. But in very simple terms. Don't eat oxidized oils....ok...let me explain some. So you don't tell me..."Well Da!"
Oils have smoke points. When they give off smoke, when they're cooked to hot...those are oil molecules that are now now oxidized...chemically active!! Oxidized meaning...they are now short electrons. And wanting to chemically bond with something else. To steal or share electrons. To rebalance out their electrical charges back to zero.
Ok....and you can see this on the McDonald's deep fat friers...and their burger flipping grill surface. Where the oil is got all day long!!
And you can see this. In that black baked on film, that forms on the metal surfaces around the grills and friers. That is really....almost, quite like a plastic film covering on the metal from the oxidized oils. That has chemically formed from the oxidized fats. That can't even be wiped off now. Because it's now formed a chemical bond.
Ok.....sooo!!! Tou don't want your oils over heated, to become oxidized. Or....sit in a bottle on the shelf to long. As they become oxidizidzed. And when we eat these oils...or the fries and burgers that are over cooked, as these oxidized oils will steal electrons from them....and they will in turn....try to steal electrons, from the LDL Boats that carries them. And from the artery walls. And cause oxidized damage.
Sooo...use oils that have a high heat smoke point. Like grapeseed oil...avacado...olive oil...red palm is has the highest smoke point. But even then...don't over heat the oils...and don't over cook them. Saute the foods lightly...just to eating temperature.
Italians and French, think the Americans are nuts!! Throw it in...and cook the hell out of it!!
Corn oil, soybean oil....safflower oil, peanut oil....!! These all have low smoke points, and oxidize easily.
Ok....sooo....don't put the oxidized oils and oxidized fast foods into your mouth. Which is why fast foods are sooo bad!!
Ok....
But then.....there is how certain vitamins...and certain herbs and other plants. Protect our blood, cholesterol, and the lining of our arteries. From the oxidized foods we eat. AND....from other chemicals that are also, oxidizing compounds. That will attack our arteries, and bodies. Just as over oxidized foods do!!
The thing is....
At the turn if the century, in 1900. In the autopsy reports. Heart attacks, were basically, non-existent!! BUT....that was when they first started making soybeans oils, and corn oils, for people to cook with!! 😱😱
And question what.....heart disease started to rise!!
And as for sugar and heart disease, and LDL cholesterol oxidation. Sugar works COMPLETELY different, to cause heart issues. And is TOTALLY not directly involved, in oxidizing LDL.
But....it contributes to heart issues, but in a COMPLETELY different chemical-physiology way.
I've been asked to right a book on all of this, and start a blog. Because it a huge amount of info....as its all interconnected. Even with issues of cancer, thyroid, Alzheimers...wtc...etc. Its all interconnected...and its all so incredibly intetesting.....but yet sooo simple. That it makes your head spin!!!
Ok....I gotta run!!
Gotta go for my night 🌙 power 🚶♂️walk run...then to bed...!!
Hope this helps....
Jeffery
⚘
Alright
How to prevent LDL oxidation: 1. Minimize your consumption of polyunsaturated fats (absolutely no industrial seed oils) 2. Maximize your consumption of saturated fats (coconut oil, full-fat dairy, beef, and eggs) 3. Increase your antioxidant status with wild blueberries and pomegranate juice 4. Supplement vitamin C and E.
My cholesterol is also 300.. so perhaps fiber and blueberries (manganese to help reduce the stickiness) may help!
But aside from inflammation and/or inadequate clearance of LDL by the liver, any thoughts on Dave Feldman's theory that the cholesterol/plaques are a downstream effect of arterial injury which attracts Red-Blood-Cells and Lp(a) to form a clot. This injury / repair failure is the root cause.. an exaggerated form of this can be seen in Sickle-Cell disease, where more arterial damage is made. Along those lines, Patrick Theut, also suggests CVD is caused when the White-Blood-Cells/macrophages are unable to clean-up the detritus / oxidized cholesterol derivatives.. and so the lysosomes begin to fill-up, and stop working. The LDL/VitC/K in the arterial walls is the last consequence (not cause) of this process?
Cholesterol is not the causing of heart disease!
Malnutrition is! Namely, not getting/absorbing/utilizing the raw materials for your interior “skin”, high homocysteine, high blood sugar, & other acidic/inflammatory blood factors which are destroying our bodies from the inside-out!
@@metaorange302 how do you fix that? how do you fix high homocysteine and acidic/inflammatory blood factors?
Oxidized cholesterol is the cause.
I'd say keep up vitamin a and e, overall more antioxidants (vit c, opc, and so on). Q10 could also be supplemented if needed. No unnatural trans-fatty acids (from heated unsatureted fats like sunflower etc). If you like to eat carbs, split them from fatty foods. High glucose levels will damage the enothel and your LDL.
Clear as mud. Chris is brilliant but sometimes goes in circles with no clear outcome or recommendation.
I dropped 45 pounds, cut out beef and pork. My cholesterol dropped from 210 to 169 total. My LDL is now under 100. I had to drastically change a lot of things, Including stopping consumption of alcohol. Taking vitamins, doing blueberry and many of other fruits and vegetables
Can u give me your diet plan my father has 211 total cholesterol
Is low cholesterol actually bad for health, in terms of hormones and mental health issues?
yes
Fuck yeah! It puts you at more risk of having a stroke or heart attack when your cholesterol is too low
I think Precision Nutrition has a good article on that. Last time I've researched that topic, in general, 150-250 might be a good range to go with. Depending on genetics, lifestyle, diet and such, some people will feel and perform best on the higher or the lower end. So yes, too low cholesterol can be bad for your health. As with most things, too much or too little, depending on different factors like I mentioned before, can cause negative effects.
YES!!! It is the apoB, Triglycerides and LDL(a) you need to keep lower
Man, how interesting and complex everything is. I have a high cholesterol and also my manganese is way above the upper reference point on my labs. Maybe my body is trying to protect itself and fend off of oxidized LDL with manganese. How quickly we jump to lower something down if it is above reference range. It all has a reason why is it like this....very interesting
What would cause a non-oxidized LDL to enter an un-inflammed artery?
Blood pressure
@@lotembenatar7163 I hadn't realized that BP could be factor too. Thanks
Im sorry...I like you a lot!!
But you have this COMPLETELY backwards!!
Cholesterol build up in the arteries, is not a matter of reducing your cholesterol level. Its a matter of protecting the cholesterol from being oxidized. I mean, the liver makes 3,000mg of cholesterol a day. Soo...the level of cholesterol in the blood, isn't the issue. Its always there!! In fact, lowering cholesterol, can have negative impacts.
What is the controlling factor, in cholesterol plaqueing the arteries. Its the oxidaztion of cholesterol, which is the problem. And the oxidation, isn't occuring behind the endothelial wall. It's that the cholesterol, is first oxidized...that is the CAUSE. Of that oxidized cholesterol penetrating the endothelial wall, seeking to rebalance out, the now abnormally, charged cholesteral partical. And that imbalanced oxidized state, is what driving it thru the endothelial wall.
And... THE...problem is!!
Is that because the LDL cholesterol is oxidized. And because it's oxidized!! The liver is no longer able to remove the oxidized cholesterol from the blood stream...because...the body no longer recognizes the oxidized cholesterol, as cholesterol!! Hence...the body keeps making more cholesterol!!
Yes!!! Avoid seed oils and don't overload on sugar, problem solved. Some sugar should be relatively benign if one eats plenty of SFA...
How do you prevent the oxidation? My diet is really healthy. No idea why I cannot get my cholesterol down. I take and eat everything Chris talks about. Maybe not enough fiber. No sugar, no carbs, no seed oils. Not sure what SFA is?
@@blueheelercd Saturated fat, it does not easily oxidize. Polyunsaturated fats are also in foods besides seed oils, sometimes hidden like in soy lecithin...
And of course eat a diet that provides all the nutrients.
LCHF person here. I have excellent trigs and HDL, but high LDL and LDLp. According to Ivor C the LDL is oxidized before it enters the artery wall. First, with my good numbers and diet, how is the LDLp oxidized - what conditions oxidize it? For me, I have no idea if my LDL is oxidized. How do I know if it is oxidized? What do I eat to make sure it is NOT oxidized?
P. Lerner just take niacin for gods sake
Sadly the ancestral diet of Tokelau is near its end, thanks to introduction by New Zealand of regular subsidised shipping from Samoa and - now about to happen - a runway on Nukunonu. Given the impact of Western foods else where in the South Pacific, obesity will soon be a problem in Tokelau.
My multivitamin contains 2.3 mg Manganese.
Lots of plant foods? See ya later.