RE: Re: HDL Going from 50 to 105!!!

[Guest guest]

In a message dated 2/6/2004 4:47:24 AM Pacific Standard Time, perspect1111@... writes:

Have others seen a similar shift to lipids numbers like 's in response to reductions in carbs? And if so what kind of carbs were reduced?

My lipids did indeed change for the better with a low carb, lower grain, higher fat content (quality fat) nutrition plan. Overall Cholesterol is 131...HDl went up, LDL went down, ratio 2:9. I eat grains rarely, and if I do it is usually a blend of flax and oats...with some wheat germ or less processed wheat product. I use nut oils, such as almond and peanut and I use olive oil. I eat a variety of nuts frequently.

[Guest guest]

>From: " Rodney " <perspect1111@...>

>Reply-

>

>Subject: [ ] Re: HDL Going from 50 to 105!!!

>Date: Fri, 06 Feb 2004 12:44:23 -0000

>

>Hi :

>

>Going from ~50 to 105 seems pretty decent! ESPECIALLY with total of

>155. That is *** amazing ***.

>

>May I ask what types of carbs you dropped and what fats you raised?

>The 'greens' I eat most of (spinach, bok choy, celery, zuchini,

>broccoli and romaine) all seem to be about 60% carbs (carb calories %

>total calories), or more in some cases. So was it the type of carbs

>you dropped rather than dropping total carbs?

I have always been a " big salad " type of guy, low fat and low carb. I did

drop some quantity of fruit (mostly apples, melons, grapes) in favor of more

berries. Otherwise, most of the carbs I eat, then (low fat) and now (low

carb) remain leafy greens, tomatos, squashes, peppers, onions, mushrooms,

garlic, broccoli, spinach, etc.

>Is it possible to know how much of this extraordinary shift in lipids

>values was a result of the shift in macronutrient percentages (lower

>carbs) and how much can be attributed to CR? In other words was your

>45-55 HDL with 100-120 Total also measured while you were on CR, or

>was that before CR?

I've been into CR, in a variably serious way, for about 17 years.

>

>These data are some of the most revealing I have ever seen.

>

>Have others seen a similar shift to lipids numbers like 's

>in response to reductions in carbs? And if so what kind of carbs

>were reduced?

>

>And can it be approximately generalized as to the kinds of shifts in

>lipids values people see after becoming fully acclimated to CR? (i.e.

>without a shift in macronutrient proportions - just a downward shift

>in calories from all three sources, leaving proportions about the

>same).

>

>I hope I am not becoming too demanding here. But this seems to me to

>be incredibly important stuff - at least to someone like me with

>latest data showing TC=170, HDL=37; LDL=115; TRG=85.

>

>If I could raise my HDL to above 60 (without raising LDL) I would be

>dancing in the streets. (Only half joking).

>

>Rodney.

>

[Guest guest]

:

carb, I kept the olive oil and fish oils, increased the fatty fish I ate (mostly herring and sardines), high omega-3 eggs, flax seed (ground), started eating alot of nuts (almonds, macadamia, hazelnuts, walnuts, etc. with the exception of Brazil nuts- can't stand 'em!), peanut butter and peanuts, some cream with coffee and tea, some full fat cheeses- mostly parmesan, occasional red meat (natural grass fed free range), occasional free range poultry, rare nitrite free "bacon", and so on.'nother comment on carbs- I have eshewed grains and starchy vegetables for years and years, anyway.

I assume this snip is from Rodney. If it is...please write me offlist. Your nutrition is almost exactly like mine. I would like to compare notes, your time frame from switching to this.

[Guest guest]

Sorry- forgot about fats raised:

> >

> >May I ask what types of carbs you dropped and what fats you raised?

> >The 'greens' I eat most of (spinach, bok choy, celery, zuchini,

> >broccoli and romaine) all seem to be about 60% carbs (carb calories %

> >total calories), or more in some cases. So was it the type of carbs

> >you dropped rather than dropping total carbs?

>

On low fat, I had only a tiny bit of olive oil used in cooking, some ground

flax seed and supplemental concentrated fish oil EPA and DHA. On the low

carb, I kept the olive oil and fish oils, increased the fatty fish I ate

(mostly herring and sardines), high omega-3 eggs, flax seed (ground),

started eating alot of nuts (almonds, macadamia, hazelnuts, walnuts, etc.

with the exception of Brazil nuts- can't stand 'em!), peanut butter and

peanuts, some cream with coffee and tea, some full fat cheeses- mostly

parmesan, occasional red meat (natural grass fed free range), occasional

free range poultry, rare nitrite free " bacon " , and so on.

'nother comment on carbs- I have eshewed grains and starchy vegetables for

years and years, anyway.

[Guest guest]

Nah, Kim, that's my snip.

>From: kimlynette@...

>Reply-

>

>Subject: Re: [ ] Re: HDL Going from 50 to 105!!!

>Date: Fri, 6 Feb 2004 13:50:08 EST

>

>:

>carb, I kept the olive oil and fish oils, increased the fatty fish I ate

>(mostly herring and sardines), high omega-3 eggs, flax seed (ground),

>started eating alot of nuts (almonds, macadamia, hazelnuts, walnuts, etc.

>with the exception of Brazil nuts- can't stand 'em!), peanut butter and

>peanuts, some cream with coffee and tea, some full fat cheeses- mostly

>parmesan, occasional red meat (natural grass fed free range), occasional

>free range poultry, rare nitrite free " bacon " , and so on.

>

>'nother comment on carbs- I have eshewed grains and starchy vegetables for

>years and years, anyway.

>I assume this snip is from Rodney. If it is...please write me offlist. Your

>nutrition is almost exactly like mine. I would like to compare notes, your

>time

>frame from switching to this.

[Guest guest]

From: " old542000 " <apater@...>

>Reply-

>

>Subject: [ ] Re: HDL Going from 50 to 105!!!

>Date: Fri, 06 Feb 2004 23:31:26 -0000

>

>Hi All,

>

>

> >

>

> > > > >The 'greens' I eat most of (spinach, bok choy, celery, zuchini,

> > > > >broccoli and romaine) all seem to be about 60% carbs (carb

> > calories %

> > > > >total calories

>

>You must be eating quite a bit fewer of even the veggies you mention

>to bring the total carbohydrates so low, no?

Actually, I didn't write that part, Rodney did. But I actually eat more

leafy greens and veggies not 'cause they (leafy greens especially) are so

low in carb content. Low carb is a relative thing.

>

[Guest guest]

Thanks for the PDF (BTW, I hate those things- I wish all online docs were

kept in HTML). Doesn't look to me like HDL or LDL have much of an impact on

cancer or death rates.

Agreed most of the calories from leafy greens are carb, but the # of carbs

from them is relatively so low relative to volume.

>From: " old542000 " <apater@...>

>Reply-

>

>Subject: [ ] Re: HDL Going from 50 to 105!!!

>Date: Sat, 07 Feb 2004 00:27:07 -0000

>

>

> >

>