What REALLY CAUSES Coronary Heart Disease - Now We Know That Saturated Fat And Cholesterol Absolutely DON'T
What really causes coronary heart disease? Ancel Keys's research has ZERO scientific validity as he LEFT OUT data available from 22 other that CONTRADICTED his theory. Also his false theory was an epidemiological study - which is the LOWEST of the low and is not good enough. Most importantly there has not been one tightly controlled clinical intervention trial that has ever shown saturate dfat to increase CJHD mortality or incidence. So what REALLY CAUSES CHD?
Heart Diseases - 5 Answers
Random Answers, Critics, Comments, Opinions :
1 :
Coronary artery disease or atherosclerosis is a process in which small fatty layers (plaque) are deposited over many years along the inner wall of the artery. The constant depositing of plaque narrows the vessel and can eventually close off the flow of blood through the coronary arteries. This can be caused by high blood pressure, smoking, high cholesterol levels and diabetes.
2 :
Incorrect answer in 2 ways . First you answered on WHAT it is and were incorrect. The popular but erroneous "fatty deposit" scenario is completely FALSE. It develops BETWEEN the INNER and OUTTER walls of the arteries and is comprised MAINLY of very hard fibrous scar tissu and smooth arterial muscle tissue., collagen calicum deposits and white blood cells and blood platelets and finally small amounts of cholesterol and various fats also. Out of these fats POLYUNSATURATED fat makes up 80 % Secondly I asked what CAUSES IT
3 :
Nanobacteria and hydroxyapatite crystals.
4 :
Saturated fat and cholesterol might not be the sole reason as to why people get heart attacks, which can be caused by CHD, but they are risk factors. The more risk factors, the chances can increase exponentially. Genetics also play a factor with the increase/decrease chances of a CHD so it's hard to have a well efficient study to establish if sat. fat increases CHD unless we can identify it in people's DNA. There are numerous other factors that can cause CHD (hypertension, artherosclerosis, obesity, smoking, drug abuse, sedentary life-style, etc..). Remember that's only one research study that says that saturated fat doesn't cause coronary heart disease. In order for that statement to be more viable, many more studies need to be made to back it up. "Most importantly there has not been one tightly controlled clinical intervention trial that has ever shown saturate dfat to increase CJHD mortality or incidence." - Also, CHD doesn't cause death, it leads to heart attacks which can lead to death.
5 :
Funny video http://www.youtube.com/watch?v=rHXXTCc-IVg There are many factors that contribute to development of atherosclerosis, but the primary cause is the profound changes that have taken place in the American diet during the past century, particularly: 1. Imbalance in consumption of essential fatty acids (too little omega-3 as in fish, too much omega-6 as in corn oil, soybean oil, etc.) 2. Excess consumption of carbohydrates particularly sugars and high fructose corn syrup. 3. Eating too much (too many calories). 4. Free radicals in process liquid vegetable oils and trans fatty acids partially hydrogenated vegetable oils. 5. Nutrient deficiencies. The kind of diet that the American Heart Association recomends is contributing to the high rates of cancer, heart disease and stroke. Eat liquid vegetable oils and margarine stay away from saturated fat like butter and coconut oil....blah...blah...blah.. Has anyone told the AHA that butter and coconut oils are the healthiest fats on the planet. http://www.americanheart.org/presenter.jhtml?identifier=4668 They fail to mention that the liquid vegetable oils and tub margarines are rancid oils. Because high heat is used to process these oils and the high heat makes the oils rancid (free radicals) and food companies will deodorize the oils to hide the rancid smell. So all those vegetable oils you see on the shelf that look clean and don't smell bad are really rancid. Unless it says "Cold Pressed" oil it's ok. That means high heat was not used in processing. But you should never cook with vegetable oils because the polyunsaturated fats are very vulnerable to damage. It's safer to cook with the more saturated fats or monounsaturated fats like beef tallow, lard, coconut oil, olive oil, sesame oil... http://www.westonaprice.org/knowyourfats/index.html The myths and truths about nutrition: http://www.westonaprice.org/mythstruths/mtnutrition.html There are two kinds of LDL-cholesterol. The light, fluffy LDL is good. Light fluffy LDL is a building block of lipoprotein, so the fact that it is being increased for repair is probably good. The small dense LDL is thought to be bad. One study showed that a lowfat diet in children raises this bad kind of cholesterol. Dreon, MD et al, American Journal of Clinical Nutrition 2000 71:1611-1616). The typical American diet results in increased production of triglycerides, decreased levels of HDL-cholesterol, and a preponderance of small, dense LDL-cholesterol particles, a condition referred to as the atherogenic lipid triad. The increase in the atherogenic potential of LDL arises from the increase in the number of small dense LDL particles, not from the cholesterol content per se. Small dense LDL particles more easily penetrate the arterial wall, initiating atherosclerotic injury, which leads to the development of inflammation and plaque. Proc Nutr Soc, 199 Feb:58(1);163-69. The development of highly atherogenic small dense LDL particles is thought to be due to high insulin levels and excess triglycerides that result from excessive carbohydrate and caloric intake and from an imbalance of essential fatty acids. Res Commun Moi Pathol Pharmacol, 2003:113-114:87-95 and Prostoglandins Leukot Essent Fatty acids. 1997 Oct;57(4-5):379-85. Other factors that contribute to atherosclerosis are smoking, inactivity and stress. It is not unusual for those who adopt a healthy low-carbohydrate diet to experience a reduction on Triglycerides and increase HDL by 50 to 75 percent, indicating a dramatic decrease in insulin resistance, inflammation and levels of small LDL particles, and further indicating reduced risk of diabetes, cornorary artery disease and adverse cardiac events. http://www.westonaprice.org/traditional_diets/sad_changes_american_standard.html http://www.westonaprice.org/moderndiseases/hd.html
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