The Myth of Cholesterol

Cholesterol When you hear or read this term, what pictures pop into your head? How would you describe it? Are you healthy or do you have heart disease?

As a result, pharmaceutical and food corporations have persuaded you to accept a manufactured fiction about heart disease and obesity!

“Dietary saturated fat and cholesterol are not the causes of coronary heart disease,” says Vanderbilt University professor George V. Mann, M.D. One of the biggest scientific lies of this century, if not all time.

The Cholesterol Conspiracy was written by Russell L. Smith, Ph.D., an expert in the field. There has been an “ever-growing tidal wave of exaggerations, distortions, and even fabrications of facts” that has affected the general population as well as doctors.

So, let me tell you the truth. It’s a wonderful thing to have cholesterol! Every cell in your body relies on it, and it plays a crucial role in almost every element of your metabolism. We’d all perish if it wasn’t there. Advertisers didn’t give you that notion, did they?

For the brain, neurological system, hormones, and digestion, as well as liver function and cardiac muscle contraction, cholesterol is essential. The nervous system is composed of 50% cholesterol, which acts as a conduit for nerve impulses. Your body creates four to seven times as much cholesterol as you consume and limits its production in order to meet the cholesterol intake from the food you eat. This is very significant.

One of the most common side effects of a shortage in cholesterol is an increase in body fat and a host of other abnormalities in the body.

In the early 1900s, rabbits were fed high levels of dietary cholesterol in tests. A soft plaque-like condition developed in the coronary arteries as their blood cholesterol soared twentyfold. As a result, when feeding was discontinued, the cholesterol levels reverted to normal, and the plaque dissolved. Because of this evidence, cholesterol was originally thought to be a causative factor in human coronary heart disease.

Here are some of the things that don’t work. Cholesterol that readily oxidized when exposed to air was fed to the rabbits (which made it toxic). In addition, rabbits do not process cholesterol in the same way that humans do. Rabbits acquire atherosclerosis-like illness when fed dietary cholesterol, whereas humans and other animals like dogs and rats do not. Lastly, unlike the rabbits, people don’t acquire soft plaque; instead, they form hard plaque that can’t be reversed, and dietary cholesterol isn’t to blame for this hard plaque.

Among the numerous items we are cautioned against is eggs. For five months, seventy men were separated into three groups that ate 3, 7, or 14 eggs a week. When they first started out, their cholesterol levels were all rather equal among them. Triglycerides and total cholesterol in any of the groups remained constant during the course of the research.

Over the course of 15 years, an 88-year-old man ingested 20–30 eggs a day and yet managed to keep his cholesterol levels between 150 and 200 mg/dL.

Only animal products contain cholesterol. However, since 1909, the consumption of animal fat has declined by 10% while the consumption of vegetable fat has climbed by almost 200%. Margarine, homogenized milk, and processed foods like sugar have all contributed to an increase in heart attacks.

About half of the patients in one study had total cholesterol levels below the recommended safe limit of 200, according to Judith DeCava in her book Cholesterol, Facts and Fantasies. However, coronary artery disease struck half of the participants. One-third of those who developed heart disease had cholesterol levels below 200, according to the study. According to renowned heart surgeon Dr. Michael DeBakey, 30% of patients who have a coronary bypass have cholesterol levels that are considered “normal.”

Sugar has been definitively related to heart disease. Atherosclerosis sufferers’ refined sugar consumption was examined by John Yukin in his outstanding work, Cholesterol, Facts and Myths. Almost twice as much sugar was consumed by males who had heart attacks as by guys who did not. However, among those with coronary heart disease, refined sugar consumption was directly linked to the severity of atherosclerosis. (27349): 6-8, The Lancet, 1964.

The fact that the Caribbean nations consume relatively little fat yet a lot of sugar is more proof of this. Cuban males aged 55 to 64 die at a greater rate from heart attacks than in the United States, despite having one of the highest sugar consumption rates in the world.

In the end, who or what is responsible for spreading this misinformation? Those that profit from this deception are the medicine corporations who want you to purchase their cholesterol-lowering meds (which have major adverse effects) and the food businesses.

Consider the following cases: Dr. By saying that the American Medical Association’s campaign against cholesterol would attract both existing and new patients to them for essential testing, counseling, and treatment, Dr. James Sammons offered doctors in 1988 financial benefits for their work.

One researcher at the National Institutes of Health purchased shares in an anti-inflammatory pharmaceutical business just before reporting promising findings from an earlier trial on the medicine. Circulation, the journal of the American Medical Association, acquired stock options from the same pharmaceutical manufacturer as well.

In 1989, Jane Heimlich started doing considerable research into this problem of cholesterol. In her book, What Your Doctor Won’t Tell You, she writes that “there is no doubt that the cholesterol program… benefits three strong interests in our society to the tune of billions of dollars.” Medicine, pharmaceuticals, and food corporations make up this trifecta.