Re: HDL Going from 50 to 105!!!

[Guest guest]

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?

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?

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.

> > >

> > > > Does anyone have a view on policosanol?

> >

[Guest guest]

Hi folks:

Gosh what great info there is to be had around this place! Thanks

again .

Trying to figure out the numbers, you must have LDL or TRG pretty

near zero! I had been warned a couple of years ago to not let my LDL

go much lower because there is some association between very low LDL

and a higher cancer rate.

I just dug up the following link which seems to resolve that issue:

http://www.chd-taskforce.de/pdf/sk_procam_04.pdf

In this study (PROCAM, Prospective Cardiovascular Munster Heart

Study) low LDL significantly raised cancer rates only among smokers.

There are some very interesting charts here. The data relate to

10,856 middle aged (35-65) men, mean follow-up = 8.1 years.

It shows no apparent benefit in dropping TRG below ~110. But they do

not show a breakout between smokers and non-smokers for TRG. So the

reason may be increased deaths among smokers who have low TRG,

similar to the increased deaths among smokers with very low LDL.

One thing I do not understand about these data, though, is that in

every category for every chart they have considerably more deaths

from cancer than from heart disease. (????)

In conclusion, I am no longer apprehensive about lowering my LDL

further.

Rodney.

> 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]

Hi All,

From:

Grover SA, Dorais M, Coupal L.

Improving the prediction of cardiovascular risk: interaction between

LDL and HDL cholesterol.

Epidemiology. 2003 May;14(3):315-20.

PMID: 12859032 [PubMed - indexed for MEDLINE],

the risk of HDL levels being low becomes very low at low total

cholesterol levels.

I have some comments among yours messages, below.

Cheers, Al Pater

> > > >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?

[Guest guest]

>

> 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.

Most calories in leafy greens are from carbohydrates, hi All.

BTW, I can send the full paper on the original paper from which

http://www.chd-taskforce.de/pdf/sk_procam_04.pdf came.

Cheers, Al Pater.