Diet / Cholesterol

You need to recheck your numbers to make sure you didn't switch any of the
LDL, TG, HDL. If you didn't then you do not need to worry about your
cholesterol. You might look at other risk factor predictors such as
homocysteine, CRP.

"jaym1212" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Even though I am quite thin (5'10 120 lb), my cholesterol level is 252
(TG 51, LDL 81, HDL 161, HB1AC 5.5). How can I lower it without drugs?
My morning FBG varies from 72 to 83 but usually around 78. I exercise
about 15 minutes, 4 times a week and below is my typical meal which I
eat 4 times a day:

Various vegetables (steamed or cooked)
3 hard boiled eggs (whites only).
1 TBS of olive oil.
1/2 TBS (dry weight) of sprouted red winter wheat.
1/2 fruit (usually an apples)

jaym1212 said:

Even though I am quite thin (5'10 120 lb), my cholesterol level is

252

Quoted message said:

(TG 51, LDL 81, HDL 161, HB1AC 5.5). How can I lower it without

drugs?

Quoted message said:

My morning FBG varies from 72 to 83 but usually around 78. I exercise
about 15 minutes, 4 times a week and below is my typical meal which I
eat 4 times a day:

Various vegetables (steamed or cooked)
3 hard boiled eggs (whites only).
1 TBS of olive oil.
1/2 TBS (dry weight) of sprouted red winter wheat.
1/2 fruit (usually an apples)

Wow, if that HDL is accurate, that's the highest HDL I've ever seen
recorded.

"jaym1212" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Even though I am quite thin (5'10 120 lb), my cholesterol level is 252
(TG 51, LDL 81, HDL 161, HB1AC 5.5). How can I lower it without drugs?
My morning FBG varies from 72 to 83 but usually around 78. I exercise
about 15 minutes, 4 times a week and below is my typical meal which I
eat 4 times a day:

Various vegetables (steamed or cooked)
3 hard boiled eggs (whites only).
1 TBS of olive oil.
1/2 TBS (dry weight) of sprouted red winter wheat.
1/2 fruit (usually an apples)

Your TC/HDL ratio is very low (just over 1.5). Your total cholesterol may
not be a factor at all with such a low ratio (goal being <4.5). Mine is 2.5
and the doctor was amazed at how low it was. He would have flipped over
yours. If your doctor thinks you need to lower your total cholesterol, I
would find another doctor (IMO).

Are these numbers true?

René

Obviously, he likely mistyped the numbers in, but my advice to you is
to read up on oxidized cholesterol, which is dangerous. If your
cholesterol is not oxdized, the evidence suggests that cholesterol in
the 200-250 range is fine, perhaps optimal. I got mine up from 131 to
209, but made sure I stayed away from unsaturated fats and sources of
oxidized cholesterol, like eggs cooked while exposed to air.
Good luck.

I am copying the numbers from the lab results itself. Previous Results
(less veges and fruits, more protiens and fats, including yolks, but no
milk products)
Cholesterol: 278
Trig: 51
HDL: 71
LDL: 197
HB1AC: 5.5

More Recent Results (more veges and fruits, eggs but no yolks)
Cholesterol: 252
Trig: 51
HDL: 81
LDL: 161
HB1AC: 5.4

I have some Xanthelasma on my eye lids. Xanthelasma are lesions caused
by elevated plasma lipid levels. I think this occurred duing the time
my diet included milk products such as whole milk, full-fat yogurt,
ricotta cheese and butter. I no longer consume any of these and the
lesions seem to be subsiding very slowly. I currently use Colavita
Brand Extra Virigin Olive Oil available from my local grocery store. Do
you recommend a better one?

Okay, now you're talking. Sounds like you are even more suceptible to
oxidized cholesterol than most people (see the study I copied and
pasted below). You need to be really careful. Full fat dairy should
be fine, just stay away from homogenized stuff and also products with
carrageenan in them, but try to buy organic. Iron is a real problem in
terms of oxidized cholesterol, so "red meat" is especially bad, and if
you were my patient, I would tell you to avoid unsaturated fats
completely. Go with unrefined coconut oil. I personally like Coconut
Oil Supreme, which I get over the internet, but there are other brands
that should be just as good, and you can do a google search to find the
cheapest, if that's a concern. Only boil eggs. Do not use foods that
have a lot of cholesterol in high heat cooking. If you use butter,
which isn't bad, use it as is - do not heat it. You need to worry
about the foods you eat, how you cook them, and the iron content
(copper is also a potential problem, so keep copper consumption at
reasonable levels).

J Atheroscler Thromb. 2004;11(3):167-72. Related Articles,Links

Enhanced susceptibility of LDL to oxidative modification in a CTX
patient:- role of chenodeoxycholic acid in xanthoma formation.

Kinoshita M, Kawamura M, Fujita M, Hirota D, Suda T, Taki M, Kusano J,
Takao K, Takenaka H, Kubota S, Teramoto T.

Department of Internal Medicine, Teikyo University School of Medicine,
Tokyo, Japan. [email hidden]

Cerebrotendinous xanthomatosis (CTX) is a rare familial sterol storage
disease, causing multiple xanthomas in tendons and the brain. The
underlying biochemical defect is a lack of the hepatic mitochondrial
cholesterol 27-hydroxylase involved in the normal biosynthesis of bile
acid, resulting in reduced biosynthesis of chenodeoxycholic acid
(CDCA). It has been reported that administration of CDCA to CTX
patients improves neurological disorders and xanthomas of the Achilles
tendon. The present study investigated the effect of CDCA on the
mechanism of cholesterol accumulation in macrophages, the major cells
in xanthoma. The LDL from the patients in this study was significantly
more susceptible to oxidative modification than normal LDL, and
supplement therapy with CDCA resulted in an improvement in the
susceptibility to oxidative modification. In the incubation of CDCA
with plasma, 13% of the CDCA added to serum was recovered in the LDL
fraction. In addition, supplementation with CDCA enhanced cholesteryl
ester transfer protein (CETP) activity and reduced
high-density-lipoprotein cholesterol levels in the plasma. This
evidence suggests that the multiple xanthomas observed in CTX may be
induced by increased oxidized LDL and the low activity of CETP, both of
which are caused by a lack of CDCA.

Quoted message said:

Sounds like you are even more suceptible to oxidized cholesterol
than most people (see the study I copied and pasted below)...

Thanks for the advice and study. Danon's Plain Yogurt ingredient just
say "Cultured Grade A Milk". So does this mean it isn't homogenized? In
addition to avoiding unsaturated fats, oxidized cholesterol,
carrageenan, iron, and copper are the some antioxidants that especially
protect LDLs?

The latest studies indicate that the best approach is to eat a variety
of antioxdiant rich foods. Berries (try to get organic), white tea,
dark chocolate, various herbs and spices, broccoli florets (cooked
moderately - light boil is best), a tablespoon or two of red wine with
each meal, etc.

If the yogurt doesn't say low fat, no fat, or something like that, it
should be okay, but to be honest, I'll only eat organic dairy. Now if
I couldn't get it, it would be a tough decision to eat or not to eat it.

Quoted message said:

Quoted message said:

Sounds like you are even more suceptible to oxidized cholesterol
than most people (see the study I copied and pasted below)...

Quoted message said:

Thanks for the advice and study.

Be aware though that the study is of people who have a rare genetic
disorder that cause them to have abnormal cholesterol handling
independent of their diet. In fact, they actually absorb far less
fat/cholesterol from the diet than normal people.

Quoted message said:

Danon's Plain Yogurt ingredient just
say "Cultured Grade A Milk". So does this mean it isn't homogenized?

The starting milk might be, but after being fermented to yoghurt it's
no longer homogenized.

Quoted message said:

In addition to avoiding unsaturated fats, oxidized cholesterol,
carrageenan, iron, and copper are the some antioxidants that

especially

Quoted message said:

protect LDLs?

Fat soluble vitamins are the major protectors of lipoproteins,
particularly vitamin E. If taking a supplement go for one that has
"mixed tocopherols" as the different types of vitamin E are treated
differently by the body and have different free radical fighting
profiles.

MattLB

Quoted message said:

Fat soluble vitamins are the major protectors of lipoproteins,
particularly vitamin E. If taking a supplement go for one that has
"mixed tocopherols" ...

Thanks.

Quoted message said:

Quoted message said:

Danon's Plain Yogurt ingredient just say "Cultured Grade A Milk".
So does this mean it isn't homogenized?

The starting milk might be, but after being fermented to yoghurt it's
no longer homogenized.

I email Danon and they responded: Yogurt production involves simple
ingredients but a complex process. We maintain the strictest quality
standards and use state of the art equipment to produce products in a
scientific purified environment.

Process:
1) Skimmed milk is generally used.
2) Non-fat milk solids are added to increase the protein content.
3) Milk is homogenized and pasteurized. This step takes place before
the cultures are added since heat treatment deactivates the cultures.
4) Live active cultures are added.
5) Fruit or flavors are added as appropriate.
6) The yogurt is incubated for several hours. During this time, the
yogurt cultures reproduce creating lactic acid, which changes the
liquid milk into the solid custard-like yogurt.
7) The yogurt is cooled and then is ready for delivery across the
nation.

Quoted message said:

Fat soluble vitamins are the major protectors of lipoproteins,
particularly vitamin E. If taking a supplement go for one that has
"mixed tocopherols" ...

Thanks.

Quoted message said:

Quoted message said:

Danon's Plain Yogurt ingredient just say "Cultured Grade A Milk".
So does this mean it isn't homogenized?

The starting milk might be, but after being fermented to yoghurt it's
no longer homogenized.

I email Danon and they responded: Yogurt production involves simple
ingredients but a complex process. We maintain the strictest quality
standards and use state of the art equipment to produce products in a
scientific purified environment.

Process:
1) Skimmed milk is generally used.
2) Non-fat milk solids are added to increase the protein content.
3) Milk is homogenized and pasteurized. This step takes place before
the cultures are added since heat treatment deactivates the cultures.
4) Live active cultures are added.
5) Fruit or flavors are added as appropriate.
6) The yogurt is incubated for several hours. During this time, the
yogurt cultures reproduce creating lactic acid, which changes the
liquid milk into the solid custard-like yogurt.
7) The yogurt is cooled and then is ready for delivery across the
nation.

Quoted message said:

Fat soluble vitamins are the major protectors of lipoproteins,
particularly vitamin E. If taking a supplement go for one that has
"mixed tocopherols" ...

Thanks.

Quoted message said:

Quoted message said:

Danon's Plain Yogurt ingredient just say "Cultured Grade A Milk".
So does this mean it isn't homogenized?

The starting milk might be, but after being fermented to yoghurt it's
no longer homogenized.

I email Danon and they responded: Yogurt production involves simple
ingredients but a complex process. We maintain the strictest quality
standards and use state of the art equipment to produce products in a
scientific purified environment.

Process:
1) Skimmed milk is generally used.
2) Non-fat milk solids are added to increase the protein content.
3) Milk is homogenized and pasteurized. This step takes place before
the cultures are added since heat treatment deactivates the cultures.
4) Live active cultures are added.
5) Fruit or flavors are added as appropriate.
6) The yogurt is incubated for several hours. During this time, the
yogurt cultures reproduce creating lactic acid, which changes the
liquid milk into the solid custard-like yogurt.
7) The yogurt is cooled and then is ready for delivery across the
nation.

jaym1212 said:

I have some Xanthelasma on my eye lids. Xanthelasma are lesions caused
by elevated plasma lipid levels. I think this occurred duing the time
my diet included milk products such as whole milk, full-fat yogurt,

Have you had some severe tooth infections or other severe infections.
I got such ones on my left side of face after having a very nasty
tooth root infection. My cholesterol is ok and at that time around
4.0(normal range 4.2-4.8)

jaym1212 said:

Thanks for the advice and study. Danon's Plain Yogurt ingredient just
say "Cultured Grade A Milk". So does this mean it isn't homogenized? In
addition to avoiding unsaturated fats, oxidized cholesterol,
carrageenan, iron, and copper are the some antioxidants that especially
protect LDLs?

Adequate copper intake is part of one of the most important
antioxidant systems as ingredient in the Cu-Mn superoxide dismutase
system. Decreased Cu intake may even kill you. So please be careful
about any decrease of Cu intake !!

Quoted message said:

Adequate copper intake is part of one of the most important
antioxidant systems as ingredient in the Cu-Mn superoxide dismutase
system. Decreased Cu intake may even kill you. So please be careful
about any decrease of Cu intake !!

I take a multi-vitamin which says it provides 20% of RDA in the form of
copper sebacate. I not aware of what else in my diet (mostly veges)
would provide a significant amount of additional copper.

Quoted message said:

Have you had some severe tooth infections or other severe infections.
I got such ones on my left side of face after having a very nasty
tooth root infection. My cholesterol is ok and at that time around
4.0(normal range 4.2-4.8)

I am fairly sure it wasn't due to any severe infection as the lesions
on my eye lids developed slowly over several months. Incidently, on a
prior occasion, I had fasted two days prior to the test and my
cholesterol level was 450 (TG 92, HDL 79, LDL 350)! Is this a typical
response to fastings?

jaym1212 said:

I take a multi-vitamin which says it provides 20% of RDA in the form of
copper sebacate. I not aware of what else in my diet (mostly veges)
would provide a significant amount of additional copper.

Veggies :-)
But possibly not copperdeficient veggies.

jaym1212 said:

I am fairly sure it wasn't due to any severe infection as the lesions
on my eye lids developed slowly over several months. Incidently, on a
prior occasion, I had fasted two days prior to the test and my
cholesterol level was 450 (TG 92, HDL 79, LDL 350)! Is this a typical
response to fastings?

Ok, that sounds like cholesterol problems. Mine turned up after just
about 24 hours after infection was more or less over.During
inflammation, the skin was seriously extended.