--On 5 September 2007 12:58:08 -0500 CWFugitt <[email protected]> wrote:
Does anyone know how to increase the cholesterol?
Well, I'd advise coconut specifically to correct serum levels. I would
advise sesame, olive oils and butter as the main oils of choice, along with
coconut oils and if desired palm oil. Just a little hemp seed oil and
walnut oil is good on salads.
But may I offer a little more information to help you.
Do you tend to consume polyunsaturated fats? Best not to. They tend to have
more free radicles (go rancid) and there are other risks: The best evidence
indicates that our intake of polyunsaturates should not be much greater
than 4% of the caloric total, in approximate proportions of 1 1/2 % omega-3
linolenic acid and 2 1/2 % omega-6 linoleic acid.
Excess consumption of polyunsaturated oils has been shown to contribute to
a large number of disease conditions including increased cancer and heart
disease; immune system dysfunction; damage to the liver, reproductive
organs and lungs; digestive disorders; depressed learning ability; impaired
growth; and weight gain. Recent research has revealed that too much omega-6
in the diet creates an imbalance that can interfere with production of
important prostaglandins. This disruption can result in increased tendency
to form blood clots, inflammation, high blood pressure, irritation of the
digestive tract, depressed immune function, sterility, cell proliferation,
cancer and weight gain.
along with a surfeit of omega-6 fatty acids the American diet is deficient
in the more unsaturated omega-3 linolenic acid. This fatty acid is
necessary for cell oxidation, for metabolizing important sulphur-containing
amino acids and for maintaining proper balance in prostaglandin production.
Deficiencies have been associated with asthma, heart disease and learning
deficiencies. Most commercial vegetable oils contain very little omega-3
linolenic acid and large amounts of the omega-6 linoleic acid. In addition,
modern agricultural and industrial practices have reduced the amount of
omega-3 fatty acids in commercially available vegetables, eggs, fish and
meat. For example, organic eggs from hens allowed to feed on insects and
green plants can contain omega-6 and omega-3 fatty acids in the beneficial
ratio of approximately one-to-one; but commercial supermarket eggs
(including free range) can contain as much as nineteen times more omega-6
than omega-3!
Along with saturated fats, cholesterol in the cell membrane gives our cells
necessary stiffness and stability. When the diet contains an excess of
polyunsaturated fatty acids, these replace saturated fatty acids in the
cell membrane, so that the cell walls actually become flabby. When this
happens, cholesterol from the blood is "driven" into the tissues to give
them structural integrity. This is why serum cholesterol levels may go down
temporarily when we replace saturated fats with polyunsaturated oils in the
diet.
conversely, High serum cholesterol levels often indicate that the body
needs cholesterol to protect itself from high levels of altered,
free-radical-containing fats.
S,O check your tests, by repeating them and at different times of the day
etc. if you want to go by test results.
Saturated fatty acids constitute at least 50% of the cell membranes. They
are what gives our cells necessary stiffness and integrity.
% They play a vital role in the health of our bones. For calcium to be
effectively incorporated into the skeletal structure, at least 50% of the
dietary fats should be saturated.
% They lower Lp(a), a substance in the blood that indicates proneness to
heart disease.39 They protect the liver from alcohol and other toxins, such
as Tylenol.
% They enhance the immune system.
% They are needed for the proper utilization of essential fatty
acids.
Elongated omega-3 fatty acids are better retained in the tissues when the
diet is rich in saturated fats.
% Saturated 18-carbon stearic acid and 16-carbon palmitic acid are the
preferred foods for the heart, which is why the fat around the heart muscle
is highly saturated.43 The heart draws on this reserve of fat in times of
stress.
% Short- and medium-chain saturated fatty acids have important
antimicrobial properties. They protect us against harmful microorganisms in
the digestive tract.
Palm oil is about 50% saturated, with 41% oleic acid and about 9% linoleic
acid.
Coconut oil is 92% saturated with over two-thirds of the saturated fat in
the form of medium-chain fatty acids. Medium Chain Fatty Acids in coconut
oil do not have a negative effect on cholesterol and protect against heart
disease. Enig (Mary Enig Ph.D. on the Effects of Coconut Oil on Serum
Cholesterol Levels and HDLs) reported in her article that the effects of
coconut oil on persons with low cholesterol levels was the opposite of
persons with high cholesterol levels. Of persons with low total cholesterol
counts, she wrote that "there may be a rising of serum cholesterol, LDL
cholesterol and especially HDL cholesterol." In persons with high
cholesterol levels, "there is lowering of total cholesterol and LDL
cholesterol." The studies she cited showed that in both groups the LDL/HDL
ratio moved in a favorable direction. In persons with AIDS or
immune-compromised from other causes, the conclusions of this research are
profound. It means everything the public has been told about vegetable oils
on television for the past 15 years has been half truths and leading the
public to the wrong conclusions. The public has been led to believe that
tropicals will clog your arteries and cause heart disease. In fact, the
opposite is true; natural tropical oils will help prevent hardening of the
arteries while most liquid vegetable oils will increase hardening of the
arteries! Coconut oil is converted by the body into "Monolaurin" a fatty
acid with anti-viral properties that might be useful in the treatment of
AIDS. In another article published in the Indian Coconut Journal, Sept.,
1995, Dr. Enig stated: "Recognition of the antimicrobial activity of the
monoglyceride of lauric acid (Monolaurin) has been reported since 1966.
Enig stated in her article that Monolaurin, of which the precursor is
lauric acid, disrupted the lipid membranes of envelope viruses and also
inactivated bacteria, yeast and fungi. She wrote: "Of the saturated fatty
acids, lauric acid has greater anti-viral activity than either caprylic
acid (C-10) or myristic acid (C-14). The action attributed to Monolaurin is
that of solubilizing the lipids ...in the envelope of the virus causing the
disintegration of the virus envelope." In India, coconut oil is fed to
calves to treat Cryptosporidium.
Safflower, Corn, Sunflower, Soybean and Cottonseed Oils all contain over
50% omega-6, and this poses dangers. They should never be consumed after
being heated.
Sesame Oil contains 42% oleic acid, 15% saturated fat, and 43% omega-6
linoleic acid. Sesame oil is similar in composition to peanut oil. It can
be used for frying because it contains unique antioxidants that are not
destroyed by heat. A great oli for lots of reasons, but do not use
exclusively.
Olive Oil contains 75% oleic acid, the stable monounsaturated fat, along
with 13% saturated fat, 10% omega-6 linoleic acid and 2% omega-3 linolenic
acid. Only heat to moderate temperature. Long chain fatty acids may make yo
utend to accumulate fat. Use in moderation.
Canola Oil contains 5% saturated fat, 57% oleic acid, 23% omega-6 and
10%-15% omega-3.
Butter contains about 12-15% short- and medium-chain fatty acids. Omega-6
and Omega-3 Essential Fatty Acids occur in butter in small but nearly equal
amounts an excellent balance between linoleic and linolenic acid. Mother's
milk contains cholesterol.
So, eating butter and buttermilk is very good. Stay clear of margarine
(goes without saying I suppose). Butter has many other benefits.
Animal fats tend to have high saturated fat content in general.
Regards, John.
--
The Silver List is a moderated forum for discussing Colloidal Silver.
Instructions for unsubscribing are posted at: http://silverlist.org
To post, address your message to: [email protected]
Address Off-Topic messages to: [email protected]
The Silver List and Off Topic List archives are currently down...
List maintainer: Mike Devour <[email protected]>
