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Forgive me, because I'm struggling to understand the linked information, but as someone with atherosclerosis this is an issue close to my heart (ha!).
I just want to make sure I understand you.
Your link to the european heart journal says that the causal link between LDL and ASCVD is "unequivocal".
I think the WHO study says (amongst a lot of other complicated stuff) that replacing SFAs with PUFAs and MUFAs is more favourable than replacing SFAs with complex carbohydrates? The strong implication being (although I couldn't see this exactly) that higher SFA intake contributes to heart disease.
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I don't think it tries to compare carbohydrates to any UFAs, but the implication is indeed that SFAs significantly contribute to heart disease.
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effects on the serum lipoprotein profile of reducing SFA intake by replacing a mixture of SFA with cis-PUFA [...] or cis-MUFA [...] were more favourable than replacing SFA with a mixture of carbohydrates.
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Ah, thanks, I've missed that.
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I always keep in mind the first doctor to advocate washing hands after handling corpses was laughed out of medicine and died alone in an asylum ironically enough from sepsis.
To that point, the vast majority of research on nutrition is done on the presumption carbohydrates should be the foundation of our diet. Even "low" carb diet studies with have 30% of the calories coming from simple carbs. Oddly enough, the human body works much differently and much better when you don't give it -any- sugar: https://youtu.be/cST99piL71E
I can expand, but briefly, sugar acts like a sandblaster through your heart and shreds the endothelium (the finger-things that move things in and out of the bloodstream). LDL is a repair van that drives around with cholesterol and saturated fat to repair the plaques. (HDL brings empty LDL back to the liver) The entire logic of blaming cholesterol for heart disease is like blaming bandaids for stab wounds. Doctors say eat less fat and more "healthy whole grains" (carbs) and the liver makes more cholesterol. Doctor sees cholesterol is still high because the body needs it and prescribes statins which impair production. This leads to nerve pain because it's what literally every nerve in the body is insulated with.
The problems with cholesterol stem from it sitting in the bloodstream and glycating due to prolonged sugar exposure. Sugar staying in the bloodstream is basically ketoacidosis, so clearing sugar is a priority that results in LDL gumming up and going bad, essentially.
I can expand on this, but basically the human body needs predominantly fat with some protein and actually zero carbs.
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Poor Semmelweis he deserved better
I totally agree with your comment but would like to add:
Most of the studies used to vilify Animal sourced foods are observational, based on food frequency questionnaires, the entire cohort is eating high carb, and heavily influenced by healthy patient confounders. At best these are hypothesis generating papers, they should not be used to make diet choices, or set policies.
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Absolutely. Great video on the matter: https://youtu.be/xDgzgDSInt0
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This is a great video, I havent seen it before.
I like this cited document on the subject as well: https://www.dietdoctor.com/low-carb/red-meat
There is a !ketogenic@dubvee.org community here if your interested.
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