Cholesterol not dangerous at all

[Guest guest]

http://www.unfictional.com/oxycholesterol-cardiovascular-risk-heart-disease

Oxycholesterol big cardiovascular threat – Cholesterol not

dangerous at all

 

 

Oxycholesterol problem?

 

Oxycholesterol is much more dangerous

than previously assumed, said Chinese scientists at the 238th National

Meeting of the American Chemical Society. They found evidence of

Oxycholesterol’s devastating effects on bloodvessel elasticity, amongst

other negative effects on the cardiovascular system.

Oxycholesterol has been known for over 100

years – it comes into existence by heating ordinary Cholesterol.

Oxygen from the air binds to the Cholesterol and forms Oxycholesterol.

When you fry a steak, for example, the heated fat in the meat binds

with the oxygen in the air to form Oxycholesterol.

“Oxycholesterol boosts total

Cholesterol levels and promotes Arteriosclerosis” said study leader

Zhen-Yu Chen, Ph.D., of Chinese University of Hong Kong. This hardening

of the arteries is most pronounced with Oxycholesterol, they found in

tests on hamsters – an often-used substitute for humans. Fried and

processed food, particularly fast-food, contains high quantities of

Oxycholesterol. Avoiding these foods and eating a diet that is rich in

antioxidants, such as fresh fruits and vegetables, could help reduce

its levels in the body, according to the researchers.

Food manufacturers have been

deliberately adding Oxycholesterol to the food they sell, because they

give an addictive flavor. Such Oxycholesterols are partially

hydrogenated vegetable oils and trans-fatty acids. For some reason,

Western scientists have neglected research into the overall

Cholesterol-raising powers of this substance and focused on

cell-damaging properties of Oxycholesterol and Arteriosclerosis instead.

In this interesting new study, Dr.

Chen’s group measured the effects of a diet high in Oxycholesterol.

Blood Cholesterol in hamsters fed Oxycholesterol rose up to 22 percent

more than hamsters eating ordinary non-oxidized Cholesterol. The

Oxycholesterol group showed greater deposition of Cholesterol in the

lining of their arteries and a tendency to develop larger deposits of

it. These fatty deposits, called atherosclerotic plaques, increase the

risk for stroke and heart attack.

Chen said that the most important

finding concluded that Oxycholesterol had undesirable effects on artery

function. It reduced their elasticity, impairing their ability to

expand and carry more blood. That expansion could be beneficial in the

sense that it would allow more blood to flow through arteries that are

partially blocked by plaques, potentially reducing the risk that a clot

will form and cause a heart attack or stroke.

These Oxycholesterols, a group of

Cholesterol compounds that contain extra oxygen atoms were found to be

highly toxic and highly effective in producing arteriosclerosis. They

were surprised to find that highly purified Cholesterol, free of all

traces of Oxycholesterol by being protected from the oxygen of air,

does not injure mammalian arteries. In the original research that found

ordinary Cholesterol to be toxic to the cardiovascular system, it is

unlikely that precautions were taken to prevent the exposure of the

Cholesterol they were using from Oxygen. Thus, almost certainly, they

were merely demonstrating that Oxycholesterol contaminants, rather than

Cholesterol itself, were producing Arteriosclerosis in their lab

animals.

These highly damaging Oxycholesterols

are found in foods in which Cholesterol is subjected to heating and

exposure to the Oxygen of the air during either cooking, food

processing or food preservation. Such foods include dried milk powder,

dried egg yolk and foods fried in heated oils. The Oxycholesterol in

these foods is absorbed into the blood after digestion and then becomes

concentrated in the low density lipoprotein faction of the blood

plasma. When lipoproteins are taken up by arterial wall cells, the

Cholesterol oxides that are released lead to damage to artery wall

cells and tissues, ultimately causing Arteriosclerosis.

Recent epidemiological studies,

particularly one from Cambridge, have suggested that vitamin E

supplements of 800 IE/day reduce by about 70% the risk of coronary

artery thrombosis in patients with pre-existent Angina pectoris.

Vitamin E is a powerful fat soluble anti-oxidant vitamin that acts by

modifying the reactions of low density lipoprotein with oxygen, thus

preventing the formation of Oxycholesterols. There is compelling

evidence that a trace of a contaminant constituent associated with fat

and Cholesterol is actually capable of producing Arteriosclerosis.

There will certainly be resistance to

the demise of the Cholesterol theory. This will come from manufacturers

of low -Cholesterol foods but also from the pharmaceutical companies

that have been anticipating highly profitable products from the sale of

patentable Cholesterol-lowering medicines. In contrast, B-complex

vitamins are very cheap, unpatentable and therefore offer no

opportunity of profits to anyone.

This Chinese research shows us again

that reducing non-oxidized Cholesterol in the diet will not produce any

major benefit, as has been shown already in many other studies. Vitamin

E and possibly other antioxidants like vitamins A and C and the trace

mineral Selenium should counteract the formation of Oxycholesterols.

[Guest guest]

I have much on my webpages on the lies of cholesterol and lies about statins.

 

http://www.wellwithin1.com/cholesterol.com

 

Sheri

Sheri Nakken, R.N., MA, Hahnemannian Homeopath

Vaccination Information & Choice Network, Washington State, USA

Vaccines - http://vaccinationdangers.wordpress.com/ Homeopathy

http://homeopathycures.wordpress.com

Vaccine Dangers, Childhood Disease Classes & Homeopathy Online/email courses -

next classes start March 24, March 31, & April 1

 

 

, Raven <NWRaven wrote:

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> Oxycholesterol big cardiovascular threat -- Cholesterol not dangerous

> at all

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