To:     All Paleodieters
From:   Mary and Sally

In response to Michael Kern, MD, we would like to address blood chemistries or
other markers that are alternatives to serum cholesterol, as predictors for
heart disease.  First, however, let us list various theories other than the
lipid hypothesis that have been proposed as causes of CHD, and for which the
evidence is superior or at least equally compelling.  In fact, we would
suggest that all of these theories merit funding for additional research, but
have not been pursued because they cannot be used  to justify the imitation
food industry.

        Price (Weston A, DDS)   Deficiency of fat soluble vitamins A, D and the “Price
Factor”
        Yudkin, Ahrens          Refined carbohydrates
        Kummerow, Mann                  Trans fatty acids from hydrogenated fats
        Hodgson                         Excess omega-6 from refined vegetable oils
        Addis                           Oxidized cholesterol and oxidized fats
        Shute                           Vitamin E deficiency
        Pauling                         Vitamin C deficiency
        McCully                         Deficiency of folic acid, B6 and B12
        Annand                  Heated milk protein (i.e. pasteurization)
        Anderson                        Magnesium deficiency
        Huttunen                        Selenium deficiency
        Ellis                           Microbial agents
        Benditt                         Monoclonal tumor theory (viruses, bacteria)
        de Bruin                        Thyroid deficiency
        LaCroix                       Coffee consumption
        Morris                          Lack of exercise
        Stern                           Exposure to carbon monoxide

Assuming most or all of the above factors to be true, the underlying cause of
CHD might be summed up as changes in our environment and food supply due to
the unwise application of technology to farming and food production, the
abandonment of traditional foodways, and above all the insidious penetration
of imitation foods into the food supply of western nations.

We would make the following suggestions to the physician who is trying to
determine the susceptibility of his patients to CHD:

1.  A thorough 2-week dietary survey to determine the level of trans fats,
high omega-6 vegetable oils and refined carbohydrates in the patient’s diet.

2.  Assessment of the condition of teeth and gums.  (High levels of caries
and/or gum disease is a marker for susceptibility to CHD.)

3.  Blood test for homocysteine markers (indicating deficiencies in folic
acid, B6 and B12)

4.  Blood test for Lp(a).  (High levels indicated proneness to CHD.)

5.  Blood test for the true level of net HDL, now available from Romark
Diagnostics of New Jersey.  (High levels of HDL may indicate protection
against CHD.)

The following dietary guidelines summarize the suggestions that may be given
to improve the various chemical markers, and to eliminate atherogenic
substances from the diet:

Guidelines:
      1.        Eat whole, natural foods.
2.      Eat only foods that will spoil, but eat them before they do.
3.      Eat naturally-raised meat including fish, seafood, poultry, beef, lamb,
game, organ meats and eggs.
4.      Eat whole, naturally-produced milk products, preferably raw and/or
fermented, such as whole yogurt, whole cheeses and fresh and sour cream.
5.      Use only traditional fats and oils including butter and other animal
fats, extra virgin olive oil, expeller expressed sesame and flax oil and the
tropical oils—coconut and palm.
6.      Eat a variety of fresh fruits and vegetables, preferably organic, in salads
and soups, or lightly steamed with butter.
7.      Use whole grains and nuts that have been prepared by soaking, sprouting or
sour leavening to neutralize phytic acid and other anti-nutrients.
8.      Include enzyme-enhanced lacto-fermented vegetables, fruits, beverages and
condiments in your diet on a regular basis.
9.      Prepare homemade meat stocks from the bones of chicken, beef, lamb or
fish and use liberally in soups and sauces.
10.     Individuals sensitive to caffeine should use acceptable substitutes.
11.     Use spring water for cooking and drinking.
12.     Use unrefined Celtic seasalt and a variety of herbs and spices for food
interest and appetite stimulation.
13.     Make your own salad dressing using raw vinegar, extra virgin olive oil
and expeller expressed flax oil.
14.     Use natural sweeteners in moderation, such as raw honey, maple syrup,
dehydrated cane sugar juice and stevia powder.
15.     Use only unpasteurized wine or beer in strict moderation with meals.
16.     Cook only in stainless steel, cast iron, glass or good quality enamel.
17.     Use only natural supplements.
18.     Get plenty of sleep, exercise and natural light.
19.     Think positive thoughts and minimize stress.
20.     Practice forgiveness.

Dietary Dangers:

1.      Don’t eat commercially processed foods such as cookies, cakes, crackers,
TV dinners, soft drinks, packaged sauce mixes, etc.
2.      Avoid all refined sweeteners such as sugar, dextrose, glucose,
concentrated fruit juices and high fructose corn syrup.
3.      Avoid excessive white flour, white flour products and white rice.
4.      Avoid all hydrogenated or partially hydrogenated fats and oils.
5.      Avoid all vegetable oils made from soy, corn, safflower, canola or
cottonseed.
6.      Do not use polyunsaturated oils for cooking, sauteing or baking.
7.      Avoid fried foods.
8.      Do not practice strict vegetarianism (veganism); animal products provide
vital nutrients not found in plant foods.
9.      Avoid products containing protein powders.
10.     Avoid pasteurized milk; do not consume low fat milk, skim milk, powdered
milk or imitation milk products.
11.     Avoid battery produced eggs and factory farmed meats.
12.     Avoid highly processed luncheon meats and sausage.
13.     Avoid rancid and improperly prepared seeds, nuts and grains found in
granolas, quick rise breads and extruded breakfast cereals, as they block
mineral absorption and cause intestinal distress.
14.     Avoid canned, sprayed, waxed or irradiated fruits and vegetables.
15.     Avoid artificial food additives, especially MSG, hydrolyzed vegetable
protein and aspartame, which are neurotoxins. Most soups, sauce and broth
mixes and commercial condiments contain MSG, even if not so labeled.
16.     Avoid caffeine-containing beverages such as coffee, tea and soft drinks.
Avoid chocolate.
17.     Avoid aluminum-containing foods such as commercial salt, baking powder
and antacids.  Do not use aluminum cookware or aluminum-containing deodorants.
18.     Do not drink fluoridated water.
19.     Avoid synthetic vitamins and foods containing them.
20.     Do not drink distilled liquors.
21.     Do not use a microwave oven.

For additional information and practical recipes, see our book Nourishing
Traditions, available from the Price-Pottenger Nutrition Foundation (619)
574-7763