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High Cholesterol Message Board

High Cholesterol Board Index

I felt I had to graft some of my old draft about blood lipids into this post so that more people can understand my stance on polyunsaturated oils, and the need for red meat, olive oil or unprocessed oils, and exercise. It touches a bit on lipid oxidation and artherogenesis. Anyone with questions, raise your hand.. God bless you all, Oldguy

___Unfortunately, many people (including doctors), don't really know what cholesterol, cholesterol esters, HDL's, LDL's, VLDL's, and triglycerides really are. There is very little free cholesterol in the blood. Almost all of it is colesterol reacted with fatty acids resulting in cholesterol esters. The free cholesterol is used not only in making hormones and cell membranes, but also, in like manner, combines with certain proteins to make the lipoprotein bags or shells that hold some of the ingested lipids (oils and fatty acids, and cholesterol esters in varying proportions). In like manner, triglycerols also combine to make lipoproteins. If the lipoprotein shells are triglyceride rich, they are classed as lipoprotein B. If they are cholesterol rich, they are lipoprotein A. All HDL's have lipo A shells where fatty acids and cholesterol esters dominate over triglyceride lipids. These HDL's are produced by the liver from its store of cholesterol and by the small intestine from ingested cholesterol esters. This is why one has to eat red meats to raise HDL's, since red meats are a prime source of ingested cholesterol esters. The greater the proportion of lipo's over the quantity of lipid in the core, the denser it is. Since the thickness of the shells are more or less fixed, the core content is less and the size is smaller with increasing density. HDL's are so small, they can only be seen by an electron microscope.
___ On the other hand, lipo B makes up the shells of LDL's, VLDL's, and remnant VLDL's. All of the aforementioned lipo B products are from the liver. Their glyceride lipid contents are manufactured from the liver's stores of acetate. The lipids from digestion are processed by the small intestine and put into shells called chylomicrons which are also made up of lipo B. These we traditionally call triglycerides. If the chylomicrons contain a low content of cholesterol esters, lipids and fatty acids, and they are of short molecular length, the small intestine lining (papillary intestinal mucosa) transports them into the blood where they are carried in the serum. If the lipids are of long molecular length, and the quantity in the core is high, the chylomicron is large and low density. These are transported to the lymph system for distribution and eventually wind up in the blood serum. The cells strip out the lipid core for energy and leave remnant chylomicrons in the blood serum that are removed (cleared) by the liver. The less exercise, the less lipids are stripped from the chylo's, and the TG count in the blood serum goes up.
___ In actuality, all Lipo B shelled particles are triglycerides, but because of their source, they are separated into the liver produced versus the intestine produced particles. The remnant chylomicrons, and remnant VLDLs, (the lipo B stripped of its lipid core through catalysis by the cells of the body), are cleared from the blood serum by the liver. If the liver isn't able to clear the serum, and the chylo's build up in the serum, a person suffers chylomicronemia. This will be interpretid in high triglyceride count even tho its really not high production or ingestion of triglycerides. (It takes a special high vertical spin VAP-II instrument to separate remnants out.) People in this catagory generally have diabetes, are insulin resistant, and have the greatest danger due to pancreatitis. This disease is inherited.
___The ingestion of lipids is offset by the liver decreasing its production of triglycerides. If one is a couch potato living on potato chips and sandwiches, even if the liver stops its production, the TG's go up. Now here is where oxidation comes in. Polyunsaturated lipids (Veggy oils) have active ends on their molecules where hydrogen atoms and carbons have been removed. This makes them easy to oxidize in open air, or in the body. If used for cooking, they definitely oxidize. The intestine doesn't separate the oxidized lipids out, but put them into the cores of chylomicrons. These are the cytotoxic agents that are taken up in the walls of the arteries and cause inflammation. To avoid technicalities, macrophages, (big eater white cells) come in and gobble up these lipids and become adhesive foam cells within the linings of the arteries. They form tumors that excrete tumor necrosis factors and blood platelets join the crowd with their fibrinogen...then in comes the cholesterol trying to neutalize the oxidative lipids. (Cholesterol is also the bodies own antioxidant, and it will rise to fight oxidative stress). This is why cholesterol is found in plaque and is mistakenly thought to be the cause of it. It all started with oxidized lipids that most doctors ignore... The BHT I give my wife is a lipid soluble antioxidant. Given in the proper amount, it stops atherogenesis, as well as oxidative stress, and the cholesterol falls as a result. Unfortunately, the dosage has been the problem since the body builds a tolerance..Up to now, I find 1 gram a day is sufficient for all but the tough cases.

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