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High Cholesterol Message Board

High Cholesterol Board Index

[QUOTE=Lenin]..... (I guess I can take my tongue out of my cheek now lest I perforate it.) :D .... [/QUOTE]
lol .... But just to get this into perspective, you can store 100-150grams of carb as glycogen. Which translates to 400 - 600 calories. But someone weighing, 70 kg and with only 5% body fat is would be carrying 3.5kg of fat around, which converts to 31,500 calories ....

Clearly we have evolved to use fat as the primary fuel. There is no need to "fat load". This enormous store of energy is pretty permanent. And it is in our interests to make the best possible use of it. The glucose that glycogen gets turned into is like turbo-fuel. We need it for extreme anaerobic exercise. And we would be in trouble without. But relying on glucose as the main source of energy and allowing the fat burning capability to fall into disuse doesn't make much sense.

Lenin, I know this works for me, simply because my blood glucose doesn't jump up and down the way it used to when I ate lots of carbohydrate. My blood sugar still drops during exercise. But it declines gently. And I don't have to carbo-load before, during or after exercise to avoid hypoglycemia. This can only mean that I am getting more of my energy from keytones. I am on a mission to make that fat burning pathway as efficient as possible. And anyone who persists with this approach will get similar results.

Consider for a moment where we came from and how things worked in the past. Our paleolithic ancestors used to expend enormous amounts of energy over extended periods of time (much longer that a marathon) hunting big animals, like wooly mamoths. We can be pretyy sure that they didn't carbo-load, simply because concentrated carbs were not available. But they did exceedingly well on the fat they ate, to the extent that their success took us to the top of the food chain. And it is odd that the human species is turning it's back on what worked so well during our formative years.

[QUOTE]Can you share info about the diet you follow with us? ....[/QUOTE]

My diet is very simple, and Lenin won't like this lol.... I don't eat carbs with meals. And I don't restrict fats (except trans fat) at all. In fact, I eat as much saturated fat as I can. My main challenge with this way of eating has been to maintain body weight. And I have to keep my energy store topped up!

My protein consumption at meals has probably not changed much. The protein from bread, for example, has been replaced with protein from eggs. I am now supplementing with a protein shake after workouts, but that is because I am trying to build muscle.

For breakfast, I normally eat 3 eggs, lots of cheese (the full fat stuff) and a sausage or some salami. This meal contains a lot of calories and sets me up well for the rest of the day. The virtual absence of carbohydrates means that my blood sugar is not significantly affected and, more importantly, I don't get hungry a few hours afterwords.

After gym workouts, I recover with a protein shake, which is 23 grams of whey protein powder in 250ml of full-fat milk. I don't eat much for lunch - maybe some fruit if my blood glucose is on the low side. I am still working on this. I need to find an easy high-fat meal to take to work with me to keep the calories up. After work, I have a low-carb beer (5grams of carb) and snack on peanuts (lots of them!). For supper, we have a protein (chicken, sausages, meat, fish) and a salad. I eat an extra sausage/piece of chicken etc and leave out the carb.

The diet is not ketogenic in that I rarely go into ketosis. But I have certainly opened up some fat burning pathways and reduced my reliance on glycogen/blood glucose. This certainly makes a lot of sense for a diabetic, or anyone with some degree of glucose intolerance. In fact, people without glucose tolerance also do better on this way of eating.

I was concerned about what eating this way would do to cholesterol. But I have found that, while LDL went up a bit to start with, it is now back where it started. HDL has gone way up and triglycerides have come down. So my heart attack risk is very low (4% during the next 10 years, according to the NCEP calculator). The numbers from my last lipid panel are :

Total Cholesterol 257
LDL 136
HDL 98
Triglycerides 106

The test was done after a fatty breakfast, and triglycerides are probably a lot higher than they would otherwise be. But they are still pretty low. The higher-than-desirable TC is partially because of high HDL, which increased substantially after cutting carbs, reducing insulin and increasing fats.



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