I want an open-casket wake because as Billy Crystal used to say, “I look mahvelous!” My cholesterol went through the roof. I haven’t had a chance to talk to my Dr. yet to see how serious the situation is. I feel great. Weigh in with your opinions. Am I healthy, or knockin’ on heaven’s door?
Total Cholesterol: 225 start to 433
HDL good Cholesterol: 76 start to 106
LDL bad Cholesterol: 140 start to 318
Triglycerides: 43 start to 44
Uric acid: 3.9 start to 4.7
BUN: 14 start to 25
Creatinine: .89 start to .98
I need time to digest these numbers before I write a conclusion to the meat diet. I will also post the winners of the contest by this weekend. I am going on a short vacation. Peace. Matthew
If you really want to know what’s going on with your cholesterol/ldl/hdl then you want to get a full lipid analysis.
There’s like six subclasses of LDL/HDL and a full lipid analysis will give you a better idea of what’s going on. More than likely, you have large puffy LDL that are not atherogenic. What you do have is a good Triglyceride to HDL ratio. Check out this link to read more:
Here’s the relevant text as a preview:
“How can you tell which type of LDL you have? All you have to do is determine your ratio of triglycerides to HDL cholesterol, which would be found as part of the results of your last cholesterol screening. If you ratio is less than 2, you have predominantly large, fluffy LDL particles that are not going to do you much harm. If your ratio is greater than 4, you have a lot of small, dense LDL particles that can accelerate the development of atherosclerotic plaques – regardless of your total cholesterol levels.”
Thanks N Le. That is an interesting link. Makes me feel better.
Order a NMR Lipoprofile and/or a VAP test(s).
On a standard lipid blood test,LDL is usually a
calculated value–which could very well be in error.
Thanks for the blog!
I wouldn’t worry about any LDL test that is a calculation that is known to extremely innaccurate in anything but a very narrow range of triglyceride#. Ask for a direct LDL NOT a calculated LDL. Then ask for particle size or number
I’ve been waiting for your results for a while now!
Was all of your meat grass-fed and -finished? Or was some of the food sources grains, soy, etc.?
Beef was grassfed/finished. Chicken from my partners’ farm was pastured. Pork was corn/soy on straw. We only pasture pork in the green months. Eggs from my chickens were fresh daily but were inside the barn because of the snow. I see a tremendous difference in the eggs once I start letting them out to pasture.
You think maybe my results would have been different if all the meat was pastured?
do check the LDL but the trigs are fantastic and the HDL is phenomenol. HDL over 100 is associated with longevity.
Will you intro just any carbs or are you avoiding gluten, lectins?
I have noted the same phenomenon of increased dental calculus on low-carb.
I tried to post this to Dr. Eades’s blog but his spam filter was acting up.
Can anyone explain this? If not, maybe you could post to Dr. Eades.
Hm, interesting to note the mostly pastured, grassfed/finished meat. I don’t know if it would have made a difference to you. I’m allergic to soy and when I have a had a certain brand of battery eggs, I feel like I’m having a heart attack because my pulse rate goes sky high. I avoid eating soy, wheat, and corn directly and am learning to avoid animals that eat soy, wheat, and corn. Doesn’t leave much choices for me, I’m afraid!
I heard of studies which showed that grass-fed and pastured animals actually have very different (read: better) nutrient make-ups. Along with more mineral/vitamin content, I read something about there being the right balance of omega -3 and -6, and no or few trans fats. So, while I’ll stick to my guns about Atkins being evil, I think did a lot better than you would have if you ate regular, factory-farmed supermarket meat/eggs, etc.
ever get the teeth issue sorted?
wondering if it has anything to do with vitamin d?