CHOLESTEROL AND YOUR HEART
©The Center For Development April 2008
Medical
authorities continue to recommend drugs and low-fat diets to reduce
cholesterol. However, there is
much more to the cholesterol story.
WHAT
IS CHOLESTEROL?
Cholesterol
is an essential body chemical, mostly synthesized in the liver. It is the precursor or raw material
used to make the vital pituitary, adrenal and sex hormones. Cholesterol is also required to form
vitamin D and bile acids. The
liver makes about 2 grams of cholesterol daily, regardless of diet. Under stress, the body makes more
cholesterol in order to make more adrenal or stress hormones.
Cholesterol
is a mixture of compounds. These
include high density lipoproteins or HDL, and low density lipoproteins or
LDL. The latter contain
lipoprotein-A, thought by some authorities to be important in the genesis of
heart disease.
HDL,
which is unoxidized cholesterol, is sometimes called ‘good cholesterol’, while
LDL, the oxidized form, is often termed ‘bad cholesterol’. Blood laboratories often measure the
ratio between the HDL and total cholesterol.
DOES CHOLESTEROL CAUSE HEART DISEASE?
The
cholesterol theory of heart disease asserts that: 1) The risk of cardiovascular
disease correlates with the serum level of cholesterol; and 2) Eating
cholesterol-containing foods raises your cholesterol level. Let us explore this theory and
alternative hypotheses in more detail.
About
100 years ago scientists noted that fatty deposits in the arteries often
contain cholesterol. Of course, it
was not known whether cholesterol deposits were the cause or the result of
heart disease. Studies, including
the large Framingham study, found a definite correlation between high serum
cholesterol levels and the risk of heart disease.
However,
the picture is not as clear as it seems.
The Framingham study found that LDL or oxidized cholesterol was more
predictive of heart disease than total cholesterol. Also, the study could not correlate eating foods containing
cholesterol with an increase in the blood cholesterol.
Furthermore,
many studies from around the world do not support the simplistic idea that
eating more cholesterol or saturated fat increases the risk of heart
disease. In an interesting book, The
Milk Of Human Kindness Is Not Pasteurized (1), William C. Douglass, MD
cites the following:
· The
famous heart surgeon Michael Debakey analyzed 1700 patients with hardening of the
arteries and found no correlation between blood cholesterol levels and the
degree of atherosclerosis (2).
· The
New England Journal of Medicine reported that a group of Guinea natives whose
diet is normally low in cholesterol were fed eggs to see how much the eggs
would influence their cholesterol.
There was no significant effect on cholesterol levels (3).
· A
study done by the American Cancer Society revealed that non-egg users had a
higher death rate from heart attacks and strokes than egg users. This was a large and therefore
convincing study involving over 800,000 people (4).
· Eskimos
living on a diet of mostly meat and fat, have low cholesterol levels (about 130
mg) provided they stay on their native diet.
· The
Masai tribe of Africa, drink about 7 quarts of milk per day containing 60%
saturated fat. Yet the average
adult cholesterol level was 122.
(The average American adult level is 234.)(5)
· The
American Academy of Pediatrics is warning against the latest call for
low-cholesterol foods for children, since it is known that cholesterol is vital
for children's growth.
Many
other studies show no significant effect on blood cholesterol from eating eggs
or other cholesterol-containing foods.
Several are reported in The New Vegetarian, by Gary and Steve Null.
A study in France found that although butter consumption is much higher
in Western than in Eastern France, the mortality from heart disease in Western
France is almost half that of Eastern France (6).
Before
Western eating habits were introduced into the Eskimo population, they lived
almost exclusively on animal meat and fat. Yet the incidence of heart disease was very low and
cholesterol levels were below 200 mg (7).
Similar results were found in studies in the Soviet Union, India, and
elsewhere (8,9).
The
cholesterol theory of heart disease is very simplistic. It is like saying that duct tape
wrapped around a damaged water hose is the cause of the hose damage. More likely, the tape - and the cholesterol
- are the result of the damage, not the
cause. In fact, two scientists,
Brown and Goldstein, won a Nobel Prize in 1985 for their research into this
theory. Cholesterol plaques are often
there to protect a damaged artery.
After all, a clogged artery is far preferable to a ruptured one. Elevated cholesterol is associated with
heart disease, but may not be its cause.
WHAT CAUSES HEART DISEASE?
If
cholesterol is not the cause of heart disease, what are the causes? Many factors may contribute to cardiovascular
disease. A properly performed hair
mineral analysis can help identify a number of them. Here are some of the major factors suspected in
cardiovascular disease:
· Klevay
and others showed that copper deficiency is associated with atherosclerosis. Copper is required for connective
tissue synthesis.
· Zinc
deficiency reduces the flexibility of the arteries and causes hardening. It may also cause inflammation of the
arterial walls.
· Magnesium
and taurine deficiencies may contribute to high blood pressure and other heart
problems.
· Cadmium
toxicity is associated with hardening of the arteries.
· Elevated
homocysteine levels are a factor in heart disease. Homocysteine is an amino acid. Its level can be reduced by increasing the intake of vitamin
B6 and folic acid.
· According
to Rath and Pauling’s unified theory of heart disease, the causes are
deficiencies of vitamin C and lysine.
These are required for collagen synthesis. This theory asserts that high levels of lipoprotein-A, part
of LDL cholesterol, is responsible for arterial damage.
· Other
vitamins and minerals are involved.
Chromium supplements, for instance, have been shown to lower cholesterol
levels. Chromium, manganese and B-complex
vitamins may reduce stress by enhancing carbohydrate metabolism.
· Low
thyroid activity is associated with heart disease. Hypothyroidism may have numerous causes, including
nutritional deficiencies and toxic metal poisoning.
· Inflammation
and infections are now known to be important in cardiovascular disease. These can include seemingly unrelated
locations of infection such as dental infections. These can spread toxins that affect every organ.
· High
blood pressure from any cause is a factor.
· Smoking,
diabetes, obesity, coffee-drinking and a sedentary lifestyle are risk factors.
· Oxidant
damage from refined vegetable oils and other oxidant exposure contributes to
vascular disease. This factor may
explain why populations that consume more animal fats often have less heart
disease. (Animal fats are not as
subject to oxidant damage).
· Artificially-hydrogenated
fats often contain trans-fatty acids and are found in margarine, dressings,
fried foods and many processed foods, may contribute to heart disease.
· Chlorinated
and fluoridated drinking water, and residues of ionic detergents may be a very
important factor in heart disease.
· Drinking
homogenized milk may be harmful for the arteries.
· Adelle
Davis in Let’s Get Well noted that
“animals and human volunteers that are fed sugar instead of unrefined
carbohydrates develop high cholesterol levels”.
· Familial
and genetic tendencies, and emotions such as hostility appear related to heart
disease.
WHY DOES CHOLESTEROL RISE?
Modern
nutritional science reveals several important facts about cholesterol:
· High
cholesterol can be a symptom of an imbalanced body chemistry. One can observe high cholesterol levels
in vegetarians who consume no cholesterol at all.
· Stress
can increase cholesterol.
Cholesterol is needed to make stress-fighting hormones such as cortisone
and cortisol. A body under
excessive stress (from internal or external sources) may produce extra
cholesterol to increase the anti-stress hormones.
· Cholesterol
plaques may protect weak arteries to prevent breakage.
· Cholesterol
may in fact protect the body against free radical or oxidant damage. This theory was first advanced by Dr.
Elmer Cranton in the book, Bypassing Bypass. This may be why high HDL
which is non-oxidized cholesterol is positive, while LDL, which is oxidized
cholesterol, is more of a risk for heart disease. In coping with oxidant stress, the HDL is oxidized, or
converted to LDL.
· Some
people seem to have a familial tendency for elevated cholesterol.
· Excessive
consumption of sugar can contribute
to high serum lipid levels.
· Fingerstick
cholesterol tests are among the least accurate medical tests. Always have such tests repeated. HDL and LDL levels are as important or
more important than total cholesterol.
A simple cholesterol reading is not too revealing.
WHAT ABOUT DIETARY FAT?
The
subject of fat in the diet is complex.
There are many kinds of dietary fats, produced in many ways. Some are natural. Others are highly processed. Each has
different characteristics. In
addition, some metabolic types fare better on dietary fat than others. Let us examine dietary fats in more
detail.
The
egg was indicted as a major cause of elevated cholesterol based on studies in
the 1940s and 1950s.
However, it turned out that powdered eggs were used in those
studies(10). These processed eggs
contain oxidized cholesterol, the type known to
cause problems. When the studies
were repeated with fresh eggs, they did not raise cholesterol
significantly(11). However, many
physicians and health authorities still quote the old studies. (Stay away from powdered eggs). Eggs from chickens allowed to run free,
so called cage-free eggs, have less cholesterol. In other words, the way our eggs are produced also
influences their nutritional content.
Studies
have shown that a diet high in tuna, salmon, sardines and mackerel, which
contain anti-inflammatory omega-3 fats, can reduce heart disease (12). Other studies show great value in
unrefined olive oil,flax seed oil, hemp oil, fish oil and the oil found in
almond butter.
Dr.
George Watson(13) identified metabolic types he called fast and slow
oxidizers. He found that fast
oxidizers require more fats and oils to help normalize body chemistry. Slow oxidizers, by contrast, do poorly
on fats. This fact alone means
that studies that look at the effects of fats on large groups are flawed unless
they take into account different body chemistries.
This
can help account for divergent results of studies, some of which show no ill
effect of fats, while others show that saturated fats, for example, are not
healthy. The concept of metabolic
types can be most helpful to assess the effects of fats on any particular
person. Let us explore this is more detail.
FATS AND FAST OXIDIZERS
Fast
oxidizer is the term Dr. George Watson used to describe a person who was able
to metabolize fats well, but had difficulty metabolizing carbohydrates. These individuals may become irritable,
hungry and nervous if they are on a low-fat diet. One might think that fast
oxidizers would have low cholesterol because they burn their fats and other
nutrients better than most average.
In theory, this is indeed true.
However,
in practice, often fast oxidizers have elevated cholesterol levels. There are at least two reasons for
this. First, many of them live on
high-carbohydrate diets. This diet
unbalances their body chemistry, creating more stress. The body may respond by producing more
cholesterol
Second,
many who appear to be fast oxidizers are in fact what we call slow oxidizers
under stress, or temporary fast oxidizers. This means they are in fact slow metabolizers, who often
have more difficulty with fats.
Also, they are under plenty of stress, which can cause the body to
produce more cholesterol. This
situation is especially likely when on a hair mineral analysis, the ratio of
sodium to potassium is less than about 2:1, or when the calcium and magnesium
levels are above 40 mg% and 6 mg% respectively.
If
you are in fast oxidation and feel you must restrict cholesterol, use
high-quality vegetable oils
including, fish oil, olive oil, flaxseed and hempseed oil. It is best to avoid processed
vegetable oils such as corn, soy, sunflower, safflower, canola and peanut oils
sold in the supermarket. These
have had all their vitamin E removed, and can cause more problems.
Some
health authorities recommend restricting all fats and oils when the cholesterol
is elevated. However, fast
oxidizers often note a reduction in cholesterol when some fats and oils are
added to the diet, substituting for high carbohydrates in the diet.
Heart
disease in fast oxidizers is most often due to deficiencies in copper, zinc and
magnesium. Excessive adrenal
activity may also cause constriction of the coronary arteries. This can precipitate sudden and massive
heart attacks.
SLOW OXIDATION
Slow
oxidizers have more difficulty converting cholesterol into adrenal and sex
hormones. The body may attempt to
compensate by raising cholesterol to help produce more stress hormones. This is one cause of elevated
cholesterol in these individuals.
The solution is to improve glandular activity. Slow oxidizers may be under stress for other reasons, and
this can also lead to elevated cholesterol.
Heart
disease in slow oxidizers may occur due to calcium deposits in the
arteries. Also, zinc deficiency or
cadmium toxicity may cause inflammation and damage to the arteries. Sluggish circulation may allow emboli
(blood clots or plaque) to form.
Slow
oxidizers usually fare better restricting all fats and oils due to their
metabolic patterns.
LOW SODIUM/POTASSIUM RATIO
A
hair analysis pattern often associated with cardiovascular disease and elevated
cholesterol is a ratio of sodium to potassium less than 2.5:1. This is a chronic stress pattern,
associated with excessive tissue breakdown, fatigue, diabetes and heavy metal
toxicity, all of which may contribute to cardiovascular disease.
MARGARINE AND OTHER PLASTIC FOODS
All
margarine is made by heating vegetable oil and bubbling hydrogen through the
mixture to produce an artificially saturated fat. (The advertising about polyunsaturated oil used in margarine
is misleading. The oil is
saturated by the time they finish with it.) The problems with margarine are:
· Nutrients
in the oil such as vitamin E are destroyed when the product is heated. (Vitamin E deficiency from overeating
on refined vegetable oils increases the risk of
heart disease).
· Hydrogenation
produces trans-fatty acids. These
are non-naturally occurring fatty acids that contribute to inflammation, one of
the causes of heart disease. (Some
margarines today claim to have the trans-fatty acids removed).
· Nickel
is added as a catalyst in making margarine. Nickel is a highly toxic metal - fine for making coins, but
not for eating.
· Artificial
color and flavor are often added to margarine to make it palatable. These chemicals may have their own
toxic effects.
· A
recent study showed that margarine elevated the undesirable LDL cholesterol.
The
problems with margarine apply equally to commercial peanut butters, vegetable
shortening such as Crisco, fake whip cream products such as Cool-Whip, and many
fried foods, salad dressings and crackers made with hydrogenated oils. These artificially saturated fats are
worse for the body than naturally-occurring fats.
REDUCING ELEVATED CHOLESTEROL AND
Reducing
cholesterol and increasing the HDL/LDL ratio can usually be accomplished with
nutritional methods. Here are some
guidelines:
· While
some fat restriction may be helpful, other dietary factors are often much more
important. A properly performed
and interpreted hair analysis will provide much information about diet as well
as mineral deficiencies, heavy metal toxicity and supplement recommendations to
correct stress patterns.
· Food
products containing refined white flour and white sugar - in all its forms -
should be totally eliminated from the diet.
· In
addition to a scientific nutrition program to balance body chemistry,
symptomatic nutrients that may help include vitamin C, niacin, chromium,
ginger, lecithin, omega-3 oils and extra fiber.
· Conditions
such as dental infections and diabetes need to be addressed.
· Lifestyle
considerations are important including exercise, weight control, adequate rest
and sleep and smoking cessation.
"Only
a few patients of the hundreds I've treated for high cholesterol have had to
severely limit dietary intake (of fat).
Usually, it is a matter of correcting the metabolism rather than the
diet".(12)
CHOLESTEROL-LOWERING DRUGS
Several
classes of drugs are used to lower cholesterol. Unfortunately, many have significant side effects. They may deplete vital nutrients such
as coenzyme Q-10. In one study,
patients placed on gemfibrozil did have reduced cardiac events than a placebo
group. However, the overall death
rate was almost identical. Those
taking the drug had a higher incidence of violence, accidents and intercranial
hemmorhages (14). Note that
studies show that a low cholesterol level, below 130, is not beneficial either.
New
recommendations suggest the use of medication whenever cholesterol is over 200
mg (15). This ignores the research
that total cholesterol is not nearly as important as LDL and its ratio to the
total cholesterol. Drugs do not
address the biochemical causes for high cholesterol in most cases. This means that pathology in the body
may continue to progress, despite the use of these drugs. Drugs ought be used as a last resort,
only after natural methods have been tried.
Natural
approaches to cholesterol and heart disease have no side effects, except
perhaps improved general health.
Also, they address deeper causes to create a more permanent
correction. However, it is often
best to consult a physician before stopping any medication.
CONCLUSION
In
summary, high cholesterol is often a symptom of stress or imbalanced chemistry,
but not necessarily the cause. If
you are healthy and your cholesterol level is within normal limits, don't be a
fat hater and abandon all eggs, butter and meats. Do skip refined foods such as white flour, sugar, margarine
and other hydrogenated oil products.
Fats and oils are not all the same, by any means. Eating healthful fats and oils often
pose no problem, whereas the refined oils can cause significant heart problems.
Some
people need to restrict fats, including slow oxidizers and at times those with
elevated cholesterol. A mineral
analysis will provide more information in this area. By combining a scientific nutrition program with a
healthful lifestyle and appropriate diet most people can reduce their
cholesterol and their risk of heart disease without drugs.
1) Douglass, W.C., The Milk of Human Kindness is not Pasteurized, Copple House Books, Lakemont, Ga., 1985.
2) JAMA 189:655-59 (1964)
3) New Eng. J. of Med. 98:317 (1978)
4) Abrams, J. Applied Nut., Vol.32, #2, pp.53-87.
5) Cardiovascular Disease of the Masai, Mann et al.
6)Maclennan, R and Meyer, F., “Food and Mortality in France”, The
Lancet, 2 (1977): p. 133.
7) Ho, K.J. et al., “Alaska Arctic Eskimo: Responses to a Customary
High Fat Diet”, Am. J. of Clinical
Nut., 25:1972, pp. 737-745.
8) Malhotra, S., “Graphic Aspects of Acute Myocardial Infarction in
India with Special Reference to Patterns of Diet and Eating”, British Heart J.,
29:1967, pp. 337-344.
9) Prior, I.A. et al., “Cholesterol, Coconuts, and Diet on Polynesian
Atolls: A Natural Experiment”, Am.
J. of Clinical Nut., 25:1972, pp.
737-745.
10) Cook, R.P., Cholesterol: Chemistry, Biochemistry, and Pathology, Academic Press, NY, 1958.
11) Passwater, R., Super Nutrition for Healthy Hearts, Deal Press, NY 1977. See
also Flynn, M.A. et al, Effects of Dietary Egg on Human Cholesterol and
Triglycerides, Am. J. of Clin. Nut., 32 (May 1979) pp. 1051-1057.
12) Wright, J., MD, Dr. Wright's Book of Nutritional Therapy, Rodale Press, Emmaus,
Pa., 1979.
13) Watson, G., Nutrition and Your Mind, Bantam Books, NY, 1972.
14) Frick, M.H. et al, Helsinki Heart Study. Primary Prevention Trial with Gemfibrozil in Middle-aged Men
with Dylipidemia, New Eng. J. of Med., 317 (1987).pp. 1237-45.
15) J. Amer. Med. Assn., May 16, 2001;285:2486-2497.
16) Atkins, R., Dr. Atkins Health Revolution, Houghton Mifflin Co., Boston, 1988.
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