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Fat and Cholesterol

 

Fat and Meat

      Meat is served reeking with fat, because it suits the perverted taste. Both the blood and the fat of animals is consumed as a luxury. But the Lord has given special directions that these should not be eaten. Why?--Because their use would make a diseased current of blood in the human system. Disregard of the Lord's special directions has brought many diseases upon human beings.-- U. T., March, 1896.  {HL 94.3}

     Jesus, speaking of the cloudy pillar, gave special direction to the children of Israel, saying: "It shall be a perpetual statute for your generations throughout all your dwellings, that ye eat neither fat nor blood." "And the Lord spake unto Moses, saying, Speak unto the children of Israel, saying, Ye shall eat no manner of fat, of ox, of sheep, or of goat." "For whosoever eateth the fat of the beasts, of which men offer an offering made by fire unto the Lord, even the soul that eateth it shall                                                                 be cut off from among his people."-- U. T., March, 1896.  {HL 94.4}

     You should keep grease out of your food. It defiles any preparation of food you may make.-- T., V. II, p. 63.  {HL 95.1}

     Grease cooked in the food renders it difficult of digestion.-- C. T., p. 47.  {HL 95.2}


 
SOME RISKS OF DIETARY FAT

1.     Saturated fats elevate plasma cholesterol

2.     Animals store poison in their fat.

3.     Animal fats increase cancer risk

4.     Fats increase diabetes.

5.     Fats impede circulation.

6.     Fats reduce muscular endurance.

7.     Fats delay digestion.

8.     Fats are fattening.

Fat, Meat and Cancer
"If we really want to maximize our personal cancer-protection effort, we must choose the foods that will work for our benefit and eliminate the foods that are working against us, as the many studies cited in this chapter have shown. We have seen that societies that regularly consume meat, high fat dairy products, and saturated fats associated with them, have the highest rates of cancer. Changing our diet does not mean cutting down on red meat and eating instead more chicken, turkey, or fish, which contain many toxins, viruses, and other potentially dangerous substances. There is no net gain from that approach; it still has many of the original hazards. Only by changing from the typical American animal-based diet to a plant-based diet (such as in China and many other countries in the world who have the lowest cancer rates) will we achieve the results we want. Eating freely of fruits, grains, vegetables, and nuts in moderation, prepared in a variety of ways, offers us the most healthful diet in the world. It was the first diet recorded in the history of man and is still the best that we know of today. It not only eliminates a host of cancer-causing substances but is also ideal for maintaining proper weight. It boosts the immune system by making use of vitamins A, C, and E and other very important protective phytochemicals and fiber." 
    Proof Positive by Neil Needley M.D.

"Animal Fat's Contribution to Cholesterol Levels"
"So far we have seen that elevated blood cholesterol levels are closely associated with fatal heart disease.  We have also noted that cholesterol in the diet will raise blood cholesterol levels.  There are a number of other factors, however, that contribute to elevated cholesterol levels.  Some of these factors were clarified by one of the great cholesterol pioneers, Dr. Ancel Keys.  In the 1960s, Dr. Keys demonstrated his ability to predict with astounding accuracy the average blood cholesterol levels of population groups.  All he used was a knowledge of their habitual diets in order to make his startling predictions.  Unfortunately, there was too much genetic variability from person to person to do this on an individual basis.  However, when looking at large groups of people, the average genetic tendencies tended to be similar from one population to the next.  Thus, Keys could make his cholesterol predictions based on habitual food choices alone—without dealing with  genetics.  He devised a mathematical formula that fit the data.  This equation is often referred to as the “Keys Equation” and is illustrated in Figure 17: Keys Equation.39 Those with a math background will find the equation illuminating.  Without going through the calculations, Dr. Keys proves with this equation that, apart from genetics, our blood cholesterol level is determined by our diet, and essentially only three variables in the diet: saturated fat (S), polyunsaturated fat (P), and cholesterol (C). 
Many people do not understand the difference between the two fats.  Imagine that you are sitting in front of two 10-gallon glass fish tanks.  Each tank is filled with fat.  One is filled entirely with saturated fat, and the other with polyunsaturated.  It would be easy to tell the difference between the two.  The saturated fat would be solid at room temperature and the polyunsaturated fat would be liquid.  Generally, the more solid the fat, the more saturated it is.  Most fats from animal products are predominately saturated, while most plant products are high in polyunsaturated fats.  We will look at specific examples shortly.
With a basic understanding of the three terms used in the Keys equation, let me now explain what the equation tells us.  First, it asserts that both saturated fat and cholesterol in the diet tend to raise blood cholesterol levels.  Second, it makes the point that saturated fat is much more potent at raising your blood cholesterol than even dietary cholesterol itself.  Third, polyunsaturated fat tends to lower cholesterol in the blood.  However, saturated fat has twice the power to raise your cholesterol as polyunsaturated fat has to lower it.  Expressed another way, to cancel out the cholesterol-raising effects of a given amount of saturated fat, you would have to eat twice as much polyunsaturated fat.  This fact can be used to judge whether the fat content of a given food will raise or lower your blood cholesterol level.  Since all naturally occurring foods have a combination of fats in them (both polyunsaturated and saturated), you can divide the amount of polyunsaturated fat in the food by the amount of saturated fat in it, and end up with what is called a “P to S ratio” (abbreviated “P/S ratio”).  If this P/S ratio is greater than 2.0, the fat in the food will tend to lower one’s blood cholesterol level.  Be aware that this ratio tells us nothing about other factors in the food (like cholesterol itself, for example) that may affect a person’s cholesterol level.



"Since a high P/S ratio in our diet will tend to lower the blood cholesterol, we need to be aware of the P/S ratio of common foods. Note that many of the animal products such as beef, venison (deer), lamb, and bacon have extremely low P/S ratios.  These foods,  are undesirable not only because they contain cholesterol, but their harmfulness is compounded because they contain so much saturated fat, and so little polyunsaturated fat.   The same is true of milk, butter, and cheese.  Chicken and turkey have less saturated fat than red meats, but their P/S ratios are still lower than two to one, so they, too, will raise cholesterol levels.  One of the greatest myths is that chicken, turkey, and fish lower a person’s cholesterol level.  These foods actually raise a person’s cholesterol, but they raise it less than red meat does.  As a result, a person’s cholesterol may go down when leaving off red meat and substituting fish and fowl.  But the drop in cholesterol level occurs because chicken, turkey, and fish raise one’s cholesterol level less than red meat, not because they have a cholesterol-lowering effect.
I have had people come into my office and tell me, “I just can’t understand what is happening.  I have been eating mostly chicken and turkey but my cholesterol still has not come down that much!”  When you understand the P/S ratio, it tells where part of the problem lies.  Furthermore, as I mentioned earlier, chicken and turkey have as much cholesterol in them as do the red meats.  We will see later that some of the cholesterol in fowl is undoubtedly oxidized.  Switching from one kind of meat to another is simply not the ultimate solution for cholesterol control."  For more information see Proof Positive, Neil Needley M.D.

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