Part 1 of 2
What if all we’ve been told about cholesterol was wrong or not entirely accurate? Weight loss coach and nutritional healing expert Dr. Jonny Bowden says the following, “Cholesterol is a relatively minor risk factor for heart disease compared with much more serious things like inflammation. And the emphasis on cholesterol to the exclusion of other more important risk factors has also led us to take our eye off the ball when it comes to a risk factor we can easily do something about without taking a single medication: triglycerides.”
Instead of focusing on our total cholesterol numbers, look at your triglycerides compared to HDL. According to the Journal of the American Heart Association, this ratio is a strong predictor for heart disease. In his book Good Calories Bad Calories, Gary Taubes references studies from the ‘70s showing that total cholesterol is meaningless; LDL is a very weak indicator and HDL levels are a better predictor for heart disease.
Why are triglycerides a big deal? Triglycerides trigger the liver to produce more cholesterol, particularly the small dense particles known as LDLb which are particularly harmful. So, we’ve been told all these years that LDL is bad or “lousy”, yet there are multiple types of LDL, one being harmful and the other harmless.
A Harvard-lead study author reported:
“High triglycerides alone increased the risk of heart attack nearly three-fold.
And people with the highest ratio of triglycerides to HDL – the “good” cholesterol – had 16 times the risk of heart attack as those with the lowest ratio of triglycerides to HDL, in the study of 340 heart attack patients and 340 of their healthy, same-age counterparts.
The ratio of triglycerides to HDL was the strongest predictor of a heart attack, even more accurate than the LDL/HDL ratio (Circulation 1997;96:2520-2525).”
According to Dr. Mercola, optimal ratio levels should be below 2.0. For example; if your triglycerides are 150 and your HDL is 50, then your triglyceride to HDL ratio is 3.0.
Dr. Bowden goes on to say the following, “Elevated triglycerides can be due to being overweight, being inactive, smoking, or eating a diet very high in carbohydrates. You can bring triglyceride levels down rather easily by reducing sugar in the diet.” Diets that are lower in carbs have been shown in numerous studies to cause triglyceride levels to drop quickly.
In part 2 I’ll finish discussing why eating cholesterol is not bad for us, why inflammation is the problem and what you can do to decrease triglycerides and inflammation.