I dunno man, my guy is pretty sharp. Next cardiac appointment is in mid October, so I’ll run it by him if it’s necessary.
I’m about to have bloods taken for a variety of checks. I’m going through a private lab just out of curiosity as I have never had anything done before. Given my carnivore diet, I fully expect my LDL to come back as a red flag.
Now, if that did happen, and I took my results to my GP, I can almost guarantee you I would be told to cut out the saturated fat and swap it for vegetable oil. Eat 5 servings of grains a day, watch my salt intake, and a host of other similar advice.
While you should never shun medical advice, I can tell you the outdated lipid hypothesis is still gospel in mainstream medical practice in the UK.
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Triglycerides
Triglycerides number determined by carbohydrate intake.
High carbohydrate intake drive Triglycerides up.
Low carbohydrate intake lower Triglycerides.
This why Triglycerides dramatically drop on a Lower Carbohydrate Diet; especially a Ketogenic Diet.
HDL
HDL is elevated by exercise; specifically aerobic exercise.
Also, Saturated Fat can slightly increase HDL
Kenny Croxdale
Medical Doctors have limited and outdated knowledge on nutrition.
At most they had 6 hours of nutrition in college, years ago,
Physicians venture into areas they lack knowledge in: nutrition, pharmacology, physical therapy, exercise physiology,
The manta of the majority of individual in providing information is often followed by “Consult your physician”; who, to reiterate, have a very limited knowledge in other areas.
It amount to consulting with an Electrician about a Plumbing issue.
With said, being reliant on your physician for your education is not a good idea.
Perform your own research and come to your own conclusions.
Kenny Croxdale
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Yes … which is why I consume less than 20 grams of carbs per day. That said the folks on this thread must do their research. Just watch the crazed responses above and below. It is misinformation diluting the True facts.
You must do your research and find the Truth as it is unlikely it will be clear on this blog. Your answer: 1) Systemic inflammation brought on my carbohydrates and sugars. 2) extreme mental stress which can be hidden. 3) Genes (perhaps 1 out of 30,000,000 have genetic defects)
You should provide some backup of these “true facts”.
If they are as true and factual as you think, there should be lots of it and it shouldn’t be obscured by suggestion and and intimation.
Be the Light or some other Ghandi stuff.
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That is for you to research not me/us. The information is readily available. The above responses provide enough information for you to independently investigate the Truth without compromise. That said, in two hours on-line you will likely understand nutrition and “Cholesterol” better than most cardiologists and GP’s. If you are sincere I can provide some keywords to duck-duck-go search. You seem insincere, but you have much to gain.
So we’re discussing actual, practical medical information (you might notice I never said anything being discussed was wrong, just incomplete) and you come in with some X-Files bullshit…
And I’m the one being disingenuous?
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gbye. your loss
You can’t substantiate your own statements with anything other than that you said so.
No loss there bud.
A quick Google would suggest familial hypercholesterolemia affects 1 in 300, I am not asking to be arguementative or facetious, I’m genuinely interested in the alternative view here, can you tell me how you arrived at that figure?
I also wouldn’t doubt that a diet high in processed carbohydrates would cause CV problems but the leap from that to what seems to be your position is quite large (20g of carbs or less a day - are you counting fruit/vegetables/ nuts/legumes in that?). I would be interested to see the studies that show your position, do you have them available to post?
I wouldn’t heed anything Professor Duck Duck Go says. Everyone knows he’s a bit of a quack! Sorry, couldn’t resist.
On a more serious note, I started to rethink my views when I started to research the low carb diet several years ago. Despite appearing to be a game changer for me personally, it forced me to question why this form of nutrition was shunned by the mainstream and held up as dangerous - a conclusion usually based on dual premises:
- Carbohydrate is an essential macro (or, more diplomatic version: should be part of any balanced diet);
- Fat (particularly saturated) is a primary ‘cause’ of cardiovascular disease.
It doesn’t take much research to debunk the first premise. It is neither necessary or sufficient for optimum health.
Regarding fat, my first insight into fat came from Phinney and Volek’s book ‘The Art and Science of Low Carbohydrate Performance’ (2012), which I still reference today. Specifically, the role of polyunsaturated fatty acids (PUFAs) and how the increasing consumption of this fat has impacted on our omega 3 to 6 ratio and resulting inflammation. This has been developed much more in recent years. There is growing view now from people like Paul Saladino that excessive consumption of PUFAs have been insidiously responsible for making fat cells insulin sensitive, i.e. more likely to grow when blood glucose is high. This makes perfect sense and explains why some folks with insulin resistance often initially report better insulin markers when they start consuming margarine and the like. Needless to say, it then becomes inextricably linked to the whole insulin resistance debate.
It then begs the question how has the global trend towards PUFAs taken hold? Surely, it is backed by science? The first person I read disputing this was Tim Noakes. He provides a complete history of the lipid hypothesis and particularly the role of its champion Ancel Keys. This post has already turned into a ramble so I won’t repeat it. But if anyone thinks this belongs in the conspiracy vaults along with Roswell and the staged lunar landings, then I would research the Minnesota Coronary Experiment and Sydney Diet Heart Study (PUFAs versus saturated fat interventions), two major clinical trials which were effectively hidden until the last 5 years or so because they showed an inverse relationship between saturated fat and all cause mortality. To be fair, there is now, at last, a softening of advice on saturated fat, however, looking at obesity rates in the Western world, it has come too late, especially now Covid 19 has arrived to remind us what it does to metabolically unhealthy people.
Anyway, this has turned into a Monday morning rant so I’ll sign off! 
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Your posts this year has had me curious about trying a P+F diet, but I’m reserving that for a later time after I’ve added some weight 
Jon Andersen + @T3hPwnisher too feeds this curiousity.
Not too weirded out about not consuming carbs per say, but… veggies? And fruits. Also I’d have to really clean up my dairy intake ^^
Also I imagine it is somewhat easy to fuck up when you remove an entire macronutrient so I’d want to read up a lot before doing it. I imagine the zero-knowledge approach where you just go meats+fats fails the instant your fat becomes predominantly olive oil. And then there are trace carbs etc (nuts hello), and so on. So yeah, definitely would study up first (or find reliable cliff notes)
It’s worth noting that you’re allowed to eat a fair amount of veggies abiding by what Jon Andersen lays out, just not ones that are known to be high in sugars (peas and corn being examples). It gets confusing too, with vegetable being a culinary term rather than a botanical one.
This I do remember from reading DW. If/when I do explore this though I’d like to take it to the furthest extreme to be certain it’s distinguishable even though my experiences will be n=1 I’d want to know for certain that I ended up in that P+F zone. It’d get muddied somewhat because I’d simultaneously (possibly) not ingest protein at each meal as it can be insulinogenic and instead sometimes just eat only fat. Intermittent fattening as it were, I don’t recall if @EyeDentist coined that.
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Yeah, I think there is room for other foods, or even ‘diet breaks’ because I personally don’t want to be one of those characters that cannot go out to dinner unless steak is on the menu or eat a slice of birthday cake at a child’s party. Plus, there is also a school of thought that this, in fact, ensures some form of metabolic flexibility. For these reasons, I will never be strict carnivore all year round.
What I don’t lose sight of is the fact I generally feel better on carnivore and look better, in terms of fat to lean body mass. The second part is often overlooked by advocates of carnivore/keto themselves, i.e. they seem to fall victim to the myth that it is a ‘fat loss only’ diet. Not in my experience, although I appreciate there is only a thin body of research linking it to hypertrophy.
Do you feel like garbage those times you have a dessert or whatever? I’d imagine you slip out of ketosis. The few times I’ve actually gotten into ketosis were pretty annoying for probably up to two or three days if I remember right
Not at all. My issue, which is common, is that even a small deviation can trigger a bit of a binge, so I have to be careful - or be prepared to deal with the consequences.
What I have noticed is that even if this does happen I can be back in mild ketosis 12-15 hours later, along with a return of stable blood sugars. That is more reassuring.
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I hear you on the binge