LONGECITY

When you sketch it all out simplistically, it seems that a diet that contributes to lower cholesterol may (at least in the short term) also contribute to higher fasting blood glucose. 

The assumption here is that dietary fat, no matter what, raises total cholesterol, so naturally when you lower fat consumption you raise carb consumption which, in turn, has the potential of raising fasting blood glucose. 

Has anybody figured out a diet that could leave their blood cholesterol at 200 or less while also keeping their fasting blood glucose below 99? Or even more preferably, below 90?

If so, please share. 

Maybe concentrating on enough protein (0.8-1.0 g/lb) plus dietary fat intake from unsaturated sources, and carbohydrate from very fiber dense while keeping calories at maintenance is the answer?

I don't know....I am as confused as you are.

It seems like fat = heart disease, carbs = diabetes, and protein = cancer.

Maybe concentrating on enough protein (0.8-1.0 g/lb) plus dietary fat intake from unsaturated sources, and carbohydrate from very fiber dense while keeping calories at maintenance is the answer?

 

I don't know....I am as confused as you are.

 

It seems like fat = heart disease, carbs = diabetes, and protein = cancer.

Is it fat or saturated fats from certain sources? We've been preaching the Olive oil gospel since the beginning it seems. 

I was consuming a lot of Dark Chocolate for about 2 years, which is fairly high in saturated fat, so I was getting about 25 grams of saturated ft per day from that alone, though plant based SFAs are supposed to be better than Animal derived sources, I made a move a couple weeks ago to reduce total SFAs consumption from all sources, I don't think we need more than 15-20 grams a day of that particulate fat.

MUFAs and balanced PUFAs consumption seems more beneficial long term. 

How about a low-fat diet with lentils as a staple?

They are high in carbs, yet they have a very low glycemic index.

 

The assumption here is that dietary fat, no matter what, raises total cholesterol, so naturally when you lower fat consumption you raise carb consumption which, in turn, has the potential of raising fasting blood glucose.

There is too much bio-chemical individuality for portraying it that simple.

In my case changing form long-term (30 years) low-fat vegetarian (no eggs, fish, but diary) to high fat (~70% of calorie intake) pescarian, with even some meat every second forthnight, that's what my cholesterol changed long-term in avg. too:

TC -30%

HDL +110%

LDL -40%

TG -30%

Though I'm still highly sensitive to carbs, where only a glucose-meter helps to single out most offending.

Is it fat or saturated fats from certain sources? We've been preaching the Olive oil gospel since the beginning it seems. 

Check out the healthy low PUFA meats at Firebrandmeats from animals fed a healthy diet (as opposed to unheallthy high-PUFA meat from the agro-industry)

For the theory that explains why PUFA is responsible for worldwide epidemic of obesity and poor health read through Fire In A Bottle. Fire In a Bottle is a layman's guide to Peter Dobromylskyj's  "Protons" theory which is a theory about mitochondiral control of cell metabolism.

The author of "Fire In A Bottle" gave up a career in science to devote himself to raising healthy meat, thus "putting his money where his heart is", and because healthy lard is hard to find. I can find "life time pasture raised" beef and 100% grass fed butter & cream, but healthy lard (ham & bacon) is almost "unattainium". "Free Range" chickens are a joke, and even "pasture raised" chickens are iffy.

Check out the healthy low PUFA meats at Firebrandmeats from animals fed a healthy diet (as opposed to unheallthy high-PUFA meat from the agro-industry)

 

For the theory that explains why PUFA is responsible for worldwide epidemic of obesity and poor health read through Fire In A Bottle. Fire In a Bottle is a layman's guide to Peter Dobromylskyj's  "Protons" theory which is a theory about mitochondiral control of cell metabolism.

 

The author of "Fire In A Bottle" gave up a career in science to devote himself to raising healthy meat, thus "putting his money where his heart is", and because healthy lard is hard to find. I can find "life time pasture raised" beef and 100% grass fed butter & cream, but healthy lard (ham & bacon) is almost "unattainium". "Free Range" chickens are a joke, and even "pasture raised" chickens are iffy.

When I was doing strict Keto I used only grass fed meats.

Please see my Lipid post comparing these numbers on Keto and Vegan for more information on how that turned out.