I came across an interesting statin study the other day. It’s from last year, but I hadn’t seen it until recently. The study, entitled “Statins Do Not Decrease Small, Dense Low Density-Lipoprotein,” sought to understand the effect of statin therapy on small, dense LDL, the truly “bad” kind of “bad” cholesterol, the stuff that’s strongly associated with increased heart disease risk in many studies. We know that statins reduce LDL cholesterol – they are extremely effective at curtailing the cholesterol-synthesizing hydroxy-methyl-glutaryl-coenzyme A reductase, if you’re into that sort of thing – but their effectiveness at lowering sdLDL is unknown. They reduce the rate at which cholesterol is produced and that’s as specific as it gets.
A new grass-fed meat study (PDF) has just been brought to my attention, thanks to Aaron Blaisdell. It’s pretty fascinating. Researchers wanted to see two things: whether eating grass-finished animals instead of grain-finished animals would provide a significant influx of dietary omega-3s and whether the potential influx would actually make a difference in lab numbers. They took two groups of people, regular Irish folks, and provided weekly portions of beef and lamb, either grass-finished or grain-finished. The animals were “finished” for a minimum of six weeks. Both groups were told to avoid fatty fish and omega-3-rich oils for the duration of the study. All told, both groups ate roughly 469 grams of red meat a week for four weeks. Oh, and these were all healthy subjects with good cholesterol and blood pressure numbers and without prescriptions to any medications.
Poultry: a Primal staple that complements any kind of fare any time of day (nothing like chicken hash for breakfast!). There’s more to poultry than chicken of course (more on that another time), but make no mistake: chickens these days aren’t created equal. Breeding, feeding and other poultry farming standards result in animals that scarcely resemble each other, let alone taste the same. To the Primal point, however: when it comes to judging a chicken’s nutritional profile, a little info can go a long way. Today’s item of business: choosing the best Primal chicken for the money.
Although the Primal Blueprint leaves ample room for individual determination, I do try to offer folks a clear picture of the impact different dietary and lifestyle choices have on their overall health picture. At times I even offer specific recommendations or ranges that readers can tailor to their particular needs and situations. I’m often asked, however, about the upper ceilings I would set for various elements of the PB (fat, fish oil, etc.) I thought I’d take on those questions today and cover good ground by applying a rapid fire approach for several of the most common “excess” inquiries. Enjoy, and be sure to share your thoughts!
Last week’s whey protein post generated a ton of great questions. I’m going to try to get to as many as I can today, and I’ll include information on alternative protein powders at the end. As always, let me know if I miss anything and I’ll try to rectify that in the future.
What about oxidized cholesterol? Aren’t most whey protein concentrates exposed to significant amounts of heating that oxidizes the cholesterol?
Oxidized cholesterol is potentially dangerous. In fact, along with Ancel Keys’ fudging of the saturated fat intake data, it was the oxidized cholesterol-fed rabbit model that jumpstarted the crusade against fat and cholesterol. Undamaged dietary cholesterol wasn’t atherosclerotic; oxidized dietary cholesterol was the stuff that contributed to arterial plaque (feeding pure cholesterol to an obligate herbivore played a part, too) in the rabbit.
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