About 3 weeks ago somebody - I forget who - asked me if cholesterol was
not a concern when eating large amounts of raw meat. I will let Ron
Scmid and Aajonus Vonderplanitz address these questions. From page 232
in "Native Nutrition' by Ron Schmid:
"The fat composition of conventially raised meat and , by inference
dairy products and eggs, was shown in chapters 3 & 13 to be very
different from that of naturally raised animals and their dairy
products and eggs. The former are much fattier; the fats are much more
saturated and contain almost no EPA. These, rather than cholesterol
content, are among the real reasons such foods contribute to the
development of heart disease. The meat of wild game and of commercial
animals has the same amount of cholesterol. Primitive people eating
large amounts of wild game, including cholesterol-rich organs, did not
develop high blood cholesterol and heart disease. Cholesterol is
clearly not the difference between traditional and modern meat, and it
is not the culprit in heart disease."
"So while cholesterol-rich conventionally produced animal-source foods
are best avoided, there are nevertheless cholesterol -rich foods one
may enjoy, secure in the knowledge they are among the healthiest of
foods. Though a bit paradoxical, the logic of this conclusion should be
clear in light of information presented in this book. When one follows
a traditional diet, blood cholesterol generally falls into and remains
in the 150 to 200 range, considered excellent by all authorities."
>From "We Want To Live" by Aajonus Vonderplanitz page 190:
"Cholesterol Level, High And Low: Cholesterol are necessary fatty-based
substances that help fuel (for example, needed for the body to develop
sex and adrenal hormones), clean , lubricate, and protect the entire
body, including the immune system. Cholesterol that the liver forms
from raw fat, or cholesterol that we consume in raw foods like meat,
dairy and coconut are all beneficial in large quantities. Cholesterol
that the liver makes from cooked fat or that we consume in cooked foods
are the problem. On a raw diet with plenty of raw fat, a high
cholesterol level is wonderful, indicating that you are digesting,
cleansing, lubricating, fueling and protecting the body. See Appendix
O, pages 279-24, and Appendix W, page 295, to understand why most
people have problems with cooked cholesterol. In all cholesterol
problems, whether high or low, there is a deficiency in utilizable
blood fat, lacteal fat and lymph fat. Usually these conditions are due
to eating cooked fat. Eating plenty of raw fats, like unsalted raw
butter, raw fertile eggs, stone-pressed or below-96 degrees pressed
oils, raw cream, no-salt-added raw cheeses, fresh coconut, avocados,
and raw meat, and fresh pineapple juice quickly correct blood
cholesterol problems. Over a period of many years, those foods
gradually remove stored cooked cholesterol (toxins) from body tissues.
Note that while a person detoxifies the stored toxic cholesterol, the
blood cholesterol levels soars because the toxic cholesterol enters the
blood to be carried to the bowels and dumped there. There is no cause
for alarm; it is cause for celebration. This process is getting rid of
cellulite and other toxic fatty storages."
Most of the above correlates well with the research done by "The Price
Pottenger Nutrition Foundation" and promoters of various Paleolithic
type diets. An excellent example of the latter is "Protein Power" by
Michael & Mary Eades that goes into great detail on the benefits of a
high cholesterol diet. Their research shows that as long as there is
the correct protein/carbohydrate ratio in the diet it is not possible
too eat too much cholesterol. I guess it is time that I in order to
raise my low, vegan cholesterol levels make some of that delicious raw
icecream that Aajonus raves so much about. :-)
Best, Peter
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