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Fat and Cholesterol are Good for You Paperback – January 26, 2009
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From the Back Cover
Did you know?
...that cholesterol is not a deadly poison, but a substance vital to the cells of all mammals?
...that your body produces three to four times more cho¬leste¬rol than you eat?
...that the internal production increases when you eat only small amounts of cholesterol and decreases when you eat large amounts?
...that heart patients haven't eaten more saturated fat than other people?
...that stroke patients have eaten less?
...that people with low cholesterol become just as athero¬sclerotic as people with high?
...that high cholesterol is not a risk factor for women?
...that high cholesterol is not a risk factor for old people although by far most heart attacks occur after age 65?
...that many of the cholesterol-lowering drugs are dan¬gerous to your health and may shorten your life?
...that the cholesterol campaign creates immense pros¬perity for resear¬chers, doctors, medical journals, drug producers and the food industry?
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Top customer reviews
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This book identifies a lack of scientific information supporting a role of cholesterol and dietary fat in heart disease, and argues that fat and cholesterol are active components of our immune system and therefore, "good for you." The most interesting part of this book is, however, the authors hypothesis about what really causes heart disease. While his hypothesis is not new, he does a good job of explaining, in simple terms, how bacterial/viral infection might cause heart disease. He concludes his hypothesis by explaining how it fits with our current understanding of heart disease, its symptoms, and the available research.
Two areas not covered by the book, and that neatly dovetail with the authors hypothesis, is the potential role of dietary sugar in heart disease and how the anti-inflammatory role of statin drugs may be responsible for some of the positive effects identified for this group of compounds.
When I was told by my doctor, that my cholesterol was slightly high, I got a second opinion. My doctor had told me to cut out almost all saturated fat, and have my cholesterol rechecked in one year. If it was still high, she would put me on statins. No way was I giving up favorite food, which is butter without a fight. The second opinion, by my chiropractor, who also has a three year degree in nutrition, told me my cholesterol levels were well within the normal range. He informed me that the medically acceptable cholesterol levels are dangerously low, which this book's author also shows.