Cholesterol

Restoring the Temple – Cholesterol

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Cholesterol can be a confusing subject. You have probably heard that there is both good and bad cholesterol, but what does that mean?

First, let us address what cholesterol is and what its role is in the body. Cholesterol is a steroid that becomes part of the membranes, or outer coverings, of cells. Cholesterol has an essential function in our bodies, because it is an important component in the construction of certain hormones and bile salts. Cholesterol also serves as a waterproofing substance on the skin and is a precursor of Vitamin D3.

Its Source

From where does cholesterol come? Dietary cholesterol comes from animal products—both meats and dairy sources. This is because every animal cell contains cholesterol. Cholesterol is not found in plant foods.

You may ask, if I am a vegan (someone who does not eat any meat or dairy products), how do I get cholesterol in my body? Our bodies manufacture cholesterol from fats that we ingest. In fact, only about 20 percent of the cholesterol in the blood circulation of people who eat animal products comes from dietary sources. It is no problem for vegans to manufacture all the cholesterol they need for survival and health, as long as they include plant fats in their diets. Only a small to moderate amount of those fats is necessary for cholesterol production.

LDL and HDL

Next, let us consider the different types of cholesterol and what they mean to us. You may have heard of lipoproteins. Lipoproteins are a combination of lipids (fats) and protein that also contain cholesterol. Lipoproteins are generally classified according to size and the proportion of lipids that they contain. The most commonly known types are low-density lipoproteins (LDLs) and high-density lipoproteins (HDLs).

LDLs are made up mostly of cholesterol. LDLs deliver cholesterol to the peripheral tissues of the body, such as the arms and legs. Because the cholesterol in the LDL package sometimes sticks in the arteries, LDL cholesterol is called the bad cholesterol.

HDLs are made up of a fairly equal balance of lipids (largely cholesterol) and protein. The main purpose of an HDL molecule is to transport excess cholesterol back from the peripheral tissues to the liver, where it is stored, or to the bile, where it is excreted from the body. Because of this function, HDLs are generally labeled as good cholesterol.

You can remember which type is “good” or “bad” by thinking that low-density things float—fat also floats—and we do not want it sticking to our arteries. Therefore, low-density lipoproteins (LDLs) are the “bad” kind.

Currently, doctors consider persons with a total cholesterol level of 200 mg/dL or above to be at risk for heart and artery disease. LDLs are optimal at less than 100 mg/dL. HDLs are the opposite, with higher levels considered better than lower levels. HDLs should be at 60 mg/dL or more for optimal heart health. Another form of lipids, triglycerides, should be below 150 mg/dL. In the United States, 105 million people have total cholesterol levels of 200 mg/dL or higher.

Associated Disease

One type of disease associated with cholesterol is atherosclerosis or hardening of the arteries. Almost every adult living in the developed nations has atherosclerosis to some degree. Even American children have been found to have early stages of this disease. Atherosclerosis occurs when LDLs dump their load of cholesterol on the walls of arteries. Eventually this build-up, or plaque, grows larger and larger, narrowing the artery and obstructing the flow of blood. If an artery to the heart is blocked, a heart attack can occur. If an artery to the brain is blocked, a stroke may occur.

What You Can Do

Cholesterol levels can be maintained at a healthy level through a healthy diet and lifestyle. Since cholesterol is found only in animal products, consume a plant-based diet to lower your risk of developing high cholesterol. Some people who eat meat purposely choose chicken over beef, but chicken actually contains just as much cholesterol as beef. Since there is no good cholesterol found in foods, it is wise to avoid the foods that contain it.

People who are not overweight, who exercise, and who do not smoke tend to have higher levels of HDLs (the “good” cholesterol). Saturated fats raise cholesterol and are found in animal products and a few plant sources such as coconut, palm, and hydrogenated oils and chocolate. One study has shown that people who adopted a vegetarian diet automatically reduced their saturated fat intake by 26 percent and had a significant drop in their cholesterol levels. A moderate- to low-fat diet is healthier. There also are oils that are healthier than others. Olive oil, for instance, can be beneficial in moderate amounts. Ellen White states that olive oil, “as eaten in the olive, is far preferable to animal oil or fat.” The Ministry of Healing, 298.

Some people have a hereditary predisposition toward developing heart disease and atherosclerosis. As a result, some of them can be vegetarians or even vegans and still have to keep a close eye on their cholesterol levels, because they tend to produce too much of it.

Eating a diet high in fiber will help. Fiber not only reduces the amount of cholesterol absorbed when eaten (again, not a problem with vegans), but also reduces the amount of cholesterol that the body manufactures. A plant-based diet can easily be high in fiber, but there is no fiber in animal products.

Other things you can do to help lower cholesterol levels are increase exercise, achieve and maintain your ideal weight, do not skip meals, and reduce your stress levels. Yet again, God’s laws of health help protect us from illness and disease. “Behold, thou desirest truth in the inward parts: and in the hidden [part] thou shalt make me to know wisdom.” Psalm 51:6.

Sheryle Beaudry, a certified teletriage nurse, writes from Estacada, Oregon where she lives with her husband and twin daughters. She may be contacted by e-mail at: sbeaudryrn@hotmail.com. If there is a health-related question you would like answered in LandMarks, please e-mail your question to: landmarks@stepstolife.org, or mail it to: LandMarks, Steps to Life, P. O. Box 782828, Wichita, KS 67278.

Restoring the Temple – A Low Fat Diet

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Why a Diet Low in Fat and Cholesterol Can Help You

Heart and blood vessel problems, such as angina and hypertension, disorders such as diabetes and hypoglycemia, which involve the body’s ability to handle sugar, and other ailments as well, are beginning to be recognized as primarily due to the diet we consume. The diet eaten in advanced countries such as the United States has a total fat content of 40 to 50 percent of calories consumed. It is also very high in refined carbohydrates. Scientific investigators have found that in poorer countries, where the people eat a diet, usually fewer than 20 percent of calories in fat, consisting mainly of unrefined carbohydrates such as whole grains, fruits, and vegetables, these diseases are almost never found. The more fat and refined carbohydrates eaten, the more degenerative disease problems are found.

Scientists have studied the effects of our typical diet in laboratories and clinics and have confirmed the suspicions that the large amounts of fat and refined carbohydrates consumed in this country can bring on these degenerative diseases. A diet in which fat and refined carbohydrates are sharply curtailed can cause these disease symptoms to lessen and even to disappear completely.

The kind of fat does not seem to matter. The fats may be those from dairy products, such as those found in whole milk, butter, and cheese; or in the form of vegetable fats as found in the oil of nuts, seeds, avocados, olives, and vegetable oil spreads such as margarine or nut butters; or fat as found in animal foods. It is the total amount of fat of all kinds that is consumed that matters—the more fat, the more disease symptoms.

Cholesterol

In addition to the fat contained, animal muscle tissue of all kinds—beef, pork, lamb, poultry, fish, shellfish, but especially organ tissue (liver, brains, kidneys) and eggs (chicken eggs, fish roe)—introduce still another harmful substance into our body—cholesterol. While the body needs some cholesterol, it produces all that it requires. If additional cholesterol is added to the diet, it becomes stored in the blood and tissues, since the body is unable to excrete it. In the presence of blood that has a high concentration of fat, the excess-stored cholesterol, in time, causes lesions called plaques to form inside the blood vessels. This condition is known as atherosclerosis.

On our usual high fat diet, these plaques begin to form even in the very young, gradually building up over a period of time and narrowing the channels in the blood vessels. This narrowing of the blood vessels reduces the amount of blood flow to the tissues served by these vessels, and in time, the heart compensates by elevating the blood pressure more and more, producing high blood pressure or hypertension.

If the blood vessels that serve the heart (coronary vessels) become sufficiently clogged by plaques, any circumstance that further reduces the already diminished oxygen sup-ply to the heart muscle will cause the heart to “cry out” in pain—the terrible pain of angina. A slight exertion such as running a short distance, an emotional episode, or even a single fat meal, can bring on an angina attack. In one experiment, the angina patient subjects did nothing but drink a glass of cream. Even though they were at complete rest, all of them suffered angina attacks.

Oxygen Deprivation

A fatty meal reduces the oxygen supply to all of the body tissues, not only to the vessels serving the heart. This will happen even if plaques do not clog your arteries—though few adults are so lucky, unless they have been on a lifelong low-fat, low-cholesterol diet. Even in a baby, fat steals oxygen from the body cells. It steals oxygen from the tissues just as carbon monoxide does when taken in by smoking. In the case of fat, this happens because of several mechanisms. When the digested fat is broken down, it forms tiny fat balls, which tend to clump together in the bloodstream. These aggregate with solid elements in the blood and block the blood flow in the tiniest arteries, thus depriving the cells in the tissues fed by those arteries of needed oxygen nourishment. The tiny fat balls also coat these solid elements in the blood. As a result, the red blood cells that are the body’s oxygen carriers become stuck together in formations resembling rows of coins. The clumping of the red blood cells further slows the circulation, depriving the tissues of even more oxygen. When the clumped red blood cells reach the lungs, where they should take up oxygen from the air breathed in, being clumped together, much of their surface area is not free to pick up oxygen. In this way, much less oxygen is carried back into the tissues, which are still further deprived of oxygen.

Plaques

It is because of this process of depriving the body cells of oxygen that fats enable cholesterol to form the atherosclerotic plaques. The artery walls become more easily penetrated by fats and cholesterol when the blood that bathes them is deficient in oxygen, thus encouraging the plaques to form. On a high-fat diet, the process of plaque formation goes on hour after hour, day after day, in all of the arterial vessels throughout the body. In the course of many years, the constant narrowing of these vessel channels by the ever-growing plaque formations causes many symptoms. High blood pressure and angina are two of the common symptoms. Other symptoms include a gradual deterioration in hearing and vision, and even senility and impotency.

Low-fat Diet Advantages

In many studies, it has been shown that by going on a diet in which fat and cholesterol intake are sharply reduced, the plaque-forming process can be reversed and the symptoms produced by the artery damage lessened or even eliminated. Refined carbohydrates and added salt have been found to contribute significantly to the development of heart and blood vessel problems. On a low-fat diet, the plaques or sores that are narrowing the arteries should gradually begin to disappear so that near-normal circulation will be restored.

This same diet has proved successful in reversing diabetes and hypoglycemia. Hypoglycemia is a pre-diabetic stage, caused by similar abnormal conditions in the blood. Diabetes and hypoglycemia appear under circumstances that occur when the concentration of fats in the blood is very high. By lowering the blood fats by a diet low in fats of all kinds and low in simple carbohydrates like sugar, honey, and molasses, a Canadian investigator, Dr. I. M. Rabinowitch, treating 1,000 diabetics over a five-year period, had a high rate of success. Even insulin-dependent diabetics no longer required insulin or other drugs in 25 percent of the cases. Had the diet been even lower in fat content, Dr. Rabinowitch would have obtained an even higher reversal rate, based on the experiences of others.

High blood fats bring about a situation where the insulin from the pancreas is unable to effectively act upon blood sugar. Studies have been done where perfectly normal young men were made diabetic in a period of days or even hours, depending upon how fast fats were introduced into their blood. When fats were introduced rapidly, by injection into the bloodstream instead of by diet, they became diabetic in two hours. The scientists who did this study were also able to reverse diabetes by chemically lowering the blood fats.

If you would lower your blood fats by a gradual and permanent means by your diet, the fast results you could obtain would surprise you, if you adhered to the diet closely.

Certain kinds of arthritis also respond well to a diet by which blood fats are reduced. High blood fat levels cause the watery part of the blood (plasma) to seep out of the tiniest arteries (capillaries) at an abnormally high rate, due to the pressure built up in the capillaries when the circulation becomes slowed. The resultant swelling or edema produced in the tissues pro-vides the environment conducive to the development of arthritic symptoms. When the edema and slowed circulation in the capillaries are improved, marked relief and recovery can occur. Other diseases also have shown an improvement on this type of diet, such as colitis, gallbladder disease, hypertension (high blood pressure), and obesity.

Health – The Back Closet

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Many times we hear or read something and as time goes on we tend to put it in the back closet of our minds. And of course, anything stored in the back closet usually stays there, well hidden, from our daily thoughts. This is what has happened to a considerable amount of the health message given by the Spirit of Prophecy. Much instruction has been heard by many. However, it has not been implemented but placed there for later use.

I can just now hear, as many are reading this article, the sighing and the words being spoken: “Here we go again.” Before you get too carried away on the sighing, you must read the following interesting information on oxidized cholesterol and where it is found from Neil Nedley, M.D.

The Problem with Oxidized Cholesterol

“Cholesterol exposed to the atmosphere for a period of time tends to combine with oxygen in the air, producing what is called “oxidized cholesterol.” … In fact, this compound may turn out to be the most important dietary factor that influences heart disease risk.

“As early as the 1940s it was discovered that not all cholesterol was the same in its likelihood of causing atherosclerosis. Dr. Chaikoff and associates found that chickens that were fed large amounts of cholesterol developed high blood cholesterol levels and a considerable amount of atherosclerosis. On the other hand, chickens that were given hormones to raise their cholesterol to similar levels had virtually no fatty buildup in their arteries. Drs. Peng and Taylor in Albany, New York, carried on further experiments looking for something in dietary cholesterol that was particularly damaging to blood vessels. …

“Some of the chemicals called ‘oxidation products,’ were so toxic that they destroyed cells that line the arteries in less than 24 hours. Furthermore, it took only a small amount of these toxic chemicals to cause irreversible damage. In Peng and Taylor’s work, the deadly effects on blood vessels occurred when as little as one half of one percent of the blood cholesterol was oxidized. Their research is particularly important because destruction of artery-lining cells is one of the main factors that begins or accelerates the buildup of cholesterol in atherosclerosis. …

“Foods containing harmful cholesterol by-products …:

  • Custard mixes
  • Pancakes mixes
  • Parmesan cheese
  • Lard

“The most harmful combination of cholesterol oxidation products was found in custard mix where sugar, milk, and eggs were combined. The dried mix was apparently exposed to air for a considerable period of time due to its long shelf life.

“Over 100 years ago the danger of custards and puddings were recognized by Ellen White in Ministry of Healing, 301, 302.” [Emphasis author’s.] Proof Positive, by Neil Nedley, M.D., pages 73, 74. Copyright 1998, 1999 by Neil Nedley, M.D.

Wonderful warnings have been given to us through the Spirit of Prophecy. Pull them out of the back closet and return them to active service. We truly are fearfully and wonderfully made and our enemy, the devil, is trying to destroy these wonderful bodies that God has given to us. The seeds are sown—let’s pull the weeds out and live to God’s glory.