There are many factors that contribute to development of atherosclerosis, but the primary cause is the profound changes that have taken place in the American diet during the past century, particularly:
1. Imbalance in consumption of essential fatty acids (too little omega-3 as in fish, too much omega-6 as in corn oil, soybean oil, etc.)
2. Excess consumption of carbohydrates particularly sugars and high fructose corn syrup.
3. Eating too much (too many calories).
4. Free radicals in process liquid vegetable oils and trans fatty acids partially hydrogenated vegetable oils.
5. Nutrient deficiencies.
The kind of diet that the American Heart Association recomends is contributing to the high rates of cancer, heart disease and stroke. Eat liquid vegetable oils and margarine stay away from saturated fat like butter and coconut oil....blah...blah...blah..
Has anyone told the AHA that butter and coconut oils are the healthiest fats on the planet.
They fail to mention that the liquid vegetable oils and tub margarines are rancid oils. Because high heat is used to process these oils and the high heat makes the oils rancid (free radicals) and food companies will deodorize the oils to hide the rancid smell. So all those vegetable oils you see on the shelf that look clean and don't smell bad are really rancid. Unless it says "Cold Pressed" oil it's ok. That means high heat was not used in processing. But you should never cook with vegetable oils because the polyunsaturated fats are very vulnerable to damage. It's safer to cook with the more saturated fats or monounsaturated fats like beef tallow, lard, coconut oil, olive oil, sesame oil... http://www.westonaprice.org/knowyourfats/index.html
The myths and truths about nutrition:
There are two kinds of LDL-cholesterol. The light, fluffy LDL is good. Light fluffy LDL is a building block of lipoprotein, so the fact that it is being increased for repair is probably good.
The small dense LDL is thought to be bad. One study showed that a lowfat diet in children raises this bad kind of cholesterol.
Dreon, MD et al, American Journal of Clinical Nutrition 2000 71:1611-1616).
The typical American diet results in increased production of triglycerides, decreased levels of HDL-cholesterol, and a preponderance of small, dense LDL-cholesterol particles, a condition referred to as the atherogenic lipid triad. The increase in the atherogenic potential of LDL arises from the increase in the number of small dense LDL particles, not from the cholesterol content per se. Small dense LDL particles more easily penetrate the arterial wall, initiating atherosclerotic injury, which leads to the development of inflammation and plaque.
Proc Nutr Soc, 199 Feb:58(1);163-69.
The development of highly atherogenic small dense LDL particles is thought to be due to high insulin levels and excess triglycerides that result from excessive carbohydrate and caloric intake and from an imbalance of essential fatty acids. Res Commun Moi Pathol Pharmacol, 2003:113-114:87-95 and Prostoglandins Leukot Essent Fatty acids. 1997 Oct;57(4-5):379-85.
Other factors that contribute to atherosclerosis are smoking, inactivity and stress.
It is not unusual for those who adopt a healthy low-carbohydrate diet to experience a reduction on Triglycerides and increase HDL by 50 to 75 percent, indicating a dramatic decrease in insulin resistance, inflammation and levels of small LDL particles, and further indicating reduced risk of diabetes, cornorary artery disease and adverse cardiac events.
· 1 decade ago