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Fats, Carbohydrates, and Cholesterol

Eating Fat Won't Make You Fat

“Cholesterol is made from fat and lowering the proportion of fat in the diet will probably help”. This sentence is found in the page at the URL below. However this is not true. There is no reason for opening this URL unless you wish to see the many errors in this page.


If you open this URL now it will be difficult coming back to this page. Best if you wait till the end of this page.

Truth is that eating excess carbohydrates will make you fat. Follow along for the details.

The following URL will give you the biosynthetic scheme for synthesis of cholesterol and Coenzyme Q10. It will help to follow the discussion.

http://www.cholesterol-and-health.com/Synthesis-Of-Cholesterol.html Copy and paste this URL in your browser

Fructose is one of the two simple sugars found in sucrose or table sugar. The other simple sugar is glucose. Fructose and glucose are found in most sugars, natural and manufactured.

Americans consume a lot of fructose in soft drinks which are laced with high fructose corn syrup. A lot of manufactured “foods” contain high fructose corn syrup which is a manufactured sweetener not found in nature.

Manufactured foods, including high fructose corn syrup, were not found in the diets of primitive peoples who had health superior to what we have today

Human studies in subjects with moderately elevated cholesterol were fed a diet containing only glucose as the carbohydrate. This is easy to do with the large amount of white rice and white flour products available. Cholesterol slowly came down to a normal level in these subjects.

When fructose containing carbohydrates, such as sugar, or high fructose corn syrup, was reintroduced in their diet cholesterol rose to their previously higher levels.

Now you need the biosynthetic scheme to make it easier to follow the details.

Fructose is metabolized to acetyl CoA more rapidly than glucose.

Ottoboni et. al. point out that excess carbohydrates go to make cholesterol, or fat, under the control of insulin. The breakdown of carbohydrates goes to make a compound called acetyl CoA which can produce energy, or cholesterol and body fat if energy stores are low.

Excess carbohydrates can only go to make body fat in people whose energy stores are high, and are on statin drugs to lower cholesterol. These reactions, under the control of insulin, are shown in biochemistry texts, and in The Modern Nutritional Diseases by Fred and Alice Ottoboni. Both Ottobonis are retired Public Health Service scientists, and both earned the Ph. D.

And what kind of fat does the body make in the liver from those excess carbohydrates we eat. Saturated fat. Evidently the body does not regard saturated fat as evil.

Fats are metabolized differently than carbohydrates. They are not under the control of insulin. When energy stores are low and glucose levels are low fatty tissue will be directed under the control of glucagon to release fats that will form ketone bodies.

These ketone bodies can be used by tissues for energy sources. If there are more ketone bodies made than needed these ketone bodies will be excreted by the breath or by urine.

So if one eats only vegetable and fruit sources of carbohydrates, it is possible to "eat the fat lose the fat".

Fat Consumption and Protection From CHD

Malcolm Kendrick produced 2 graphs from the MONICA ("MONItoring of trends and determinants in CArdiovascular disease" study of 1998. One graph was of the eight countries which had the lowest level of saturated fat consumption along with deaths due to CHD.

The other graph showed the eight countries with the level of saturated fat consumption and their death rate from CHD.

His conclusions were “The French consumed three times as much saturated fat as was consumed in Azerbaijan, and had one-eighth the rate of heart disease.”

“Every single country in the top eight of saturated fat consumption had a lower rate of heart disease than every single country in the bottom eight of saturated fat consumption.”

It appears that saturated fat actually protected against heart disease. This conclusion can be drawn from many studies comparing CHD and saturated fat and cholesterol.

Vegetable Oils and Nutritional Disease

The treatment of vegetable oils during extraction is very harsh. Extraction procedures involve high temperatures and high pressures, which have a deleterious effect on unsaturated bonds, especially the omega 3 fats, which contain triply unsaturated linolenic acid. The high extraction temperatures cause these unsaturated bonds to break forming free radicals.

Free radicals wreak havoc with normal body processes.

The omega 3 fats are the ones not wanted by the food processing industry because they smoke during deep fat frying procedures.

Omega 6 fats, which are in large amounts in most vegetable oils such as peanut, canola, and soybean oils, don’t cause smoking during the high temperatures of deep fat frying.

Please note that the body needs Omega 6 and Omega 3 oils. The ratio of Omega 6 to Omega 3 oils is very important.

The body needs a ratio of 1 part Omega 6 to 1 part Omega 3 fats up to about 4 parts Omega 6 to 1 part Omega 3 depending on whom you read.

Please note that Israel and the United States diets have some of the highest Omega 6 to Omega 3 ratios in the world at 19-20 parts Omega 6 to 1 part Omega 3.

These high rates of CHD are in part because of the huge amounts of Omega 6 fats in our diet, and not nearly enough Omega 3 fats.

This data is ignored by the food processing and pharmaceutical drug industries.

To view the article that mistakenly says cholesterol is made from fat, click here. click here. A new window will open.

To see the cholesterol and coenzyme Q10 synthesis scheme that will help you understand the discussion.

To review the diets and superior health of primitive peoples, click here. A new window will open.

To view the graphs and saturated fat consumption compared to CHD deaths in the 2nd article dated Jume 11, 2006, click here. A new window will open.

To review the effect of statins, that lower cholesterol and Coenzyme Q10, click here.

To review the importance of cholesterol in the human body click here.

Return to Home Page and Nutritional Diseases defined.

To review the sources for the pages in this series click here.

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