Think, Read, Cook

Because no single way of eating works for everybody.

The Heart of the Matter?

HeartCupcake

The controversial article at the following link catches my interest. In it, Dr. Dwight Lundell, a heart surgeon, talks about what, in his opinion, really causes heart disease:

http://www.sott.net/article/242516-Heart-Surgeon-Speaks-Out-On-What-Really-Causes-Heart-Disease

In Dr. Lundell’s opinion, your cholesterol level has nothing to do with your heart health. Cholesterol buildup in the arteries is the body’s attempt to put a kind of bandage on damage in your arteries. And what has caused that damage? Dr. Lundell says it’s the problem I blogged about yesterday: chronic inflammation.

This seems to indicate, by extension, that those “heart-healthy” oils used in food processing, and in our own kitchens – corn oil, safflower oil, canola oil, sunflower oil – are really the least healthy oils we can use for our hearts; because these oils are on the list of foods that new guidelines recommend we avoid, as part of a diet to stop chronic inflammation. Other kinds of foods, and aspects of our lifestyles, are also implicated in causing chronic inflammation, which in turn can cause damage to our arteries. According to Dr. Lundell, our bodies build up layers of cholesterol on the damaged areas in an attempt to repair the damage – and that’s what causes our arteries to get clogged, resulting in heart disease.

Depending on what you read, this is either (a) a new(ish) advance in science, or (b) something that scientists knew about years ago and which was covered up by Big Pharma and Big Medicine in order to make money from cholesterol-lowering drugs. I don’t know who’s right here. I do know that research is ongoing, and that any health professional will tell you that more studies are needed. But given the information that’s coming to light, I think it’s a pretty good possibility that Dr. Lundell may be on to something with his theory.

Whatever the newest findings are, it’s important to stay informed.

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5 comments on “The Heart of the Matter?

  1. judy
    May 7, 2013

    Haven’t you posted this already. I remember as I wanted to send it to my daughter. How are our big toes?

    • thinkreadcook
      May 8, 2013

      🙂 Our toes are slowly improving! As for the post, I had a different version of it up for a short time, and then took it down. This is the New Improved Version. 🙂

  2. judy
    May 8, 2013

    Oh you 🙂 ed at me. I’m glad our toes are improving. I’m slowly beginning to cry less and planning to go to the shelter in a week or so.

    • thinkreadcook
      May 8, 2013

      Oh, that’s very good news indeed – I’m so glad to hear that! 😀

  3. thinkreadcook
    May 14, 2013

    A comment from my friend Dr. Bauer:

    “Late in responding to this, but I was trying to repress the ‘inner Dr. Bauer’, thereby demonstrating just where on the nerd scale I really exist. I was at a diabetes basic science symposium on Friday, though, that put things into perspective really nicely and my inner nerd just had to come out.

    “First – don’t think ‘cholesterol’ – cholesterol is what is needed to make up a cell wall; it’s her friends that you need to consider. Rather, just think ‘refined/not refined’ – eg, white sugar, flour, rice = refined = probably bad; then ask your ‘fats’ how many hydrogens they’re carrying around and just how they got them.

    “You can tell just by looking so it’s impossible for them to lie to you. Solid = lots of hydrogens, liquid = not so many hydrogens. If it used to be liquid but you’re buying it as a solid (eg, shortening or margarine) those are illicitly gained hydrogens and your body just says ‘WTF?’ and can’t digest them; all of these should be put into the ‘refined’ category and avoided.

    “With ‘natural’ fats, think about inflammation – (ouch). With respect to ‘fats’ some are pro-inflammatory (ouch), and some are anti-inflammatory (good). Which are which? Now go back to hydrogens. The more hydrogenated (natural, cis-type bonds) a fat has, the more solid it will be and therefore the more ‘pro’-inflammatory it will be. The less hydrogenated a fat is (eg, olive oil, canola oil) the more ‘anti’-inflammatory it will be.”

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