Re: Decent cholesterol, high triglycerides, what am I doing wrong?

Mirek Fidler <cxl@xxxxxxxx> wrote in part:

>Preston Crawford wrote:
>> So I used to be 400lbs., like 5 years ago. I started cycling and went on
>> a pretty strict vegetarian diet and I lost 170lbs. I stuck there for a
>> year or so, but started to drift back up. So at my lowest I was 230lbs.
>> (I'm 6'2"). Now I'm 275lbs. When I was at 230 I was 4 years younger, so
>> that may make a difference, but my cholesterol was perfect. 120, great
>> ratio. Now it's 139 with high triglycerides. Just barely over what they
>> consider high, but still high.
>>
>> Aside from the weight gain, which I need to get a handle on, are there
>> any specific foods I need to be thinking about that could have caused
>> the rise?
>
>High TG is caused by high glycemic load. Reduce your glycemic load and
>your TG will go down (as will your hunger and weight).
>
>Without going into details, you need less grains, less sugar and more
>fat (and/or protein) (ideally, no grains and no added sugar). Depending
>on what you believe, choose your fat sources. Anyway, as long as you do
>not have any heart related problems, increase your saturated fat to get
>your TC level higher - 140 puts your at risk of cancer. Ideal TC is
>around 200, with HDL > 70 (you can check online risk calculators based
>on real data). You can do that even without increasing animal products
>consumption - just use tropical oils like coconut or palm oil.
>
>Mirek

I recall that the average vegan's total cholesterol is 128 (in at least one
report). And I know I've seen evidence of *lower* cancer rates for vegans.

I also believe that there is some evidence that human hunter-gatherers
have/had cholesterol levels that are/were similar.

I think I would suspect a problem with a cholesterol of 120 only if it was
in a person eating a diet containing non-negligible amounts of feed-lot
meat, dairy, processed grains, and trans-fats.

Otherwise agree with your comments.
--
Jim Chinnis Warrenton, Virginia, USA jchinnis@xxxxxxxxxxxx
.

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