Furthermore:

• Harlan Krumholz of the Department of Cardiovascular Medicine at Yale University reported that old people with low cholesterol levels died twice as often from heart attacks as did old people with high cholesterol. Since then others in 7 further studies have confirmed that high cholesterol is not a risk factor for coronary heart disease.

Two recent studies, first at the University of California, Los Angeles, which considered 1,37,000 patients in 541 hospitals admitted for acute heart failure, found their cholesterol levels lowet than normal at 174 mg/dl when compared with the average.

The second at the Henry Ford Heart and Vascular Institute in Detroit, USA, also came up with a similar result. Half of the patients had LDL levels lower than 105 mg/dl, but within 3 years, 26 of those with lower LDL had died, compared to only 12 among those with the highest LDL cholesterol.

• A recently published meta-analysis, which pooled data from 21 studies and included nearly 348,000 adults, found no difference in the risks of heart disease and stroke between people with the lowest and highest intakes of saturated fat.
• In a 1992 editorial published in the Archives of Internal Medicine, Dr. William Castelli, a former Director of the Framingham Heart study, stated:

“In Framingham, Mass., the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person’s serum cholesterol. The opposite of what… Keys et al would predict…We found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least and were the most physically active.”

• Another 2010 study published in the American Journal of Clinical Nutrition found that a reduction in saturated fat intake must be evaluated in the context of replacement by other macronutrients, such as carbohydrates.
• “Saturated Fats versus Polyunsaturated Fats versus Carbohydrates for Cardiovascular Disease Prevention and Treatment” – A 2015 review of the latest data by leading fat researchers – Patty Siri – Tarino, Ronald Krauss, etal, found no link between total dietary fat or saturated fat and heart
• “PREDIMED” – a large randomized controlled study reported in the New England Journal of Medicine in 2013, showed that added fat actually reduced the risk of heart attacks and deaths by 30 percent. That’s as much as statin medication.
• A comprehensive review in 2014, led by Rajiv Chowdhary looked at 72 of the best studies on fat and heart disease (more than 600,000 people from 18 countries) and came to the conclusion that there was no link between total fat or saturated fat and heart disease. It found that Transfats increased, and Omega-3 fats decreased heart disease.
• A study published in the American Heart Journal in 2009, found that 75 percent of the patients admitted to hospitals with heart disease had normal cholesterol levels.

A study published in ‘Lipids’ – in 2010 compared the effects of a very low-carb diet with either high amounts of Omega-6 fats, or high amounts of saturated fats found that more than doubling the dietary intake of saturated fat had no impact on the blood levels of saturated fat. In the absence of sugar or refined carbs, this resulted in lower levels of inflammation.

When you replace saturated fat with a higher carbohydrate intake, particularly refined carbohydrate, you exacerbate insulin resistance and obesity, increase triglycerides and especially the small LDL particles, and reduce beneficial HDL cholesterol. The authors state that dietary efforts to improve your cardiovascular disease risk should primarily emphasize the limitation of refined carbohydrate intake, and weight reduction.

This last point is very important, and is likely a major key for explaining the rampant increase in obesity, heart disease and diabetes. And once you can pinpoint the problem, turning it all around becomes that much easier. Carbohydrates, not Fat, is the Root of Obesity and Heart Disease

Heart disease is so common today it’s hard for people to remember that a mere 100 years ago, this disease was really uncommon.

As Dr. Donald Miller notes – “There were 500 cardiologists practicing in the U.S. in 1950. There are 30,000 of them now – a 60-fold increase for a population that has only doubled since 1950.”

Such an explosion of heart disease indicates that something has changed that is contributing to this epidemic. – that “something” is our diet!

Most likely, the studies that have linked the so-called “ Modern diet” to an increased heart disease risk simply confirm that sugar and refined carbohydrates are harmful to your heart health. Because, although the Modern diet is high in red and processed meats and saturated fats, its also alarmingly high in sugar and refined carbs like bread and pasta. And when you reduce saturated fat and increase refined carbohydrates, you end up promoting obesity, heart disease and diabetes…

In a nutshell, eating fat and protein does not make you fat— carbohydrates do. The two primary keys for successful weight management and reducing your risk for diabetes, heart disease and other weight-related health problems are:

1. Severely restricting carbohydrates especially refined carbohydrates, (sugars, fructose, starches and grains) in your diet, and
2. Increasing healthy fat consumption. However, fat is fat and eating more fat than required can lead to weight gain as after all calories are calories.

In other words, following the Low-Carb Diet or even better the Ketogenic Diet.

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