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Dr. Sinatra & Others Speaking Out – Cholesterol is Not the Cause of Heart Disease

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For decades, mainstream medicine and health professionals have regarded cholesterol as the enemy of circulatory health.  Yet, in the last few years a number of outspoken medical and health professionals have courageously put their reputations and careers on the line to shatter this myth.

Why? These doctors want their patients to get out of the perpetual cycle of sickness and into prevention and wellness. And, they want the public to know the truth about what really causes heart disease…and it’s definitely not what you would think.

How did this myth begin?

Since the earlier part of the 20th century, doctors have been rallying around the idea that cholesterol causes heart disease.

In 1913, Russian researcher Nikolaj Nikolajewitsch fed cholesterol to rabbits and made the conclusion that their cholesterol levels went up (with no acknowledgement whatsoever that cholesterol is not a normal part of a rabbit’s diet).

And the idea that plaque deposits collecting in the blood vessels due to diet was born.

At the same time, companies like Proctor & Gamble were busy creating products that would replace animal fats as a way to increase profits. Read the full story of how this famous company single-handedly turned an engineered substance into a food that was introduced to kitchens in the early 1900s through clever campaigns and to this day is still found in a large percentage of processed foods on the market, and which has been heralded as a “heart-healthy” alternative to real, wholesome animal fats.

The Framington Heart Study which began in 1948 and is ongoing looked at a link between the consumption of saturated fat and cholesterol levels. A survey was taken in Framingham, MA where 6,000 people answered questions about diet and lifestyle.  Researchers observed that individuals with weight problems and had abnormally high blood cholesterol levels were slightly more at risk to develop heart disease.

But actually, not all individuals in this study had high cholesterol levels. And yet, just those few who did were the ones which caused the skewed results of the study to be widely publicized. What was not revealed about those who were at higher risk was that many of these people also had sedentary lifestyles, consumed a high carbohydrate diet, smoked, and also had high cholesterol. What is not commonly told is that the more cholesterol and saturated fat people consume, this actually lowers their cholesterol levels.

The work of Dr. Ancel Keys is often cited as proof that cholesterol is harmful to heart health. In 1953, he published a well-known study which became the basis of support for the Cholesterol Theory. His Seven Countries Study made a connection between heart disease and dietary fat. What is not acknowledged is that any study he looked at which didn’t go along with his hypothesis – especially those consuming low-fat diets and which also had a strong connection to mortality from cardiovascular disease – was excluded from the final results! It’s also important to know that his full study included data from 22 countries – also excluded because it didn’t fit with what he wanted.

The result was that the health communities rallied around this false study and started campaigning to remove all animal fats from the population’s diet: red meat, eggs, butter and other dairy, and anything that was perceived as “artery clogging”. It is this and the Framington Heart studies which have been largely responsible for starting and perpetuating the lie that cholesterol causes heart disease.

Dr. Stephen Sinatra

In the book, The Great Cholesterol Myth, cowritten with Johnny Bowden, Ph.D, the failed theory that cholesterol is the cause of heart disease is debunked. They explain why saturated fat is good for your health and why it “helps to raise beneficial HDL cholesterol, improving your triglyceride/HDL ratio—a key marker of cardiovascular health.”

He says to eat beef – and to make sure it’s grassfed beef, butter, nuts, and eggs. These foods are not only okay for us to eat, but vital to health! He also whole-heartedly agrees that vegetable oil is to be avoided – which is damaged during high heat processes in both manufacturing and in cooking. These oils are almost always from GMO sources, and are too high in Omega 6s – which cause excess inflammation in the body and is found in too high amounts in the Standard American diet. He also agrees that we should definitely be using extra virgin olive oil and coconut oil in our diets.

Although I am not a fan of Dr. Oz, he did a recent interview with Dr. Sinatra and Johnny Bowden that you should watch:

Part I and

Part II

Dr. Dwight Lundell

A heart surgeon with 25 years experience, Dr. Dwight Lundell, M.D. has brought the truth to light by admitting that for years he towed the party line in treating heart disease as a condition that was caused by elevated blood cholesterol due to dietary intake of saturated fat. He also reveals that anyone who went against using prescription medication for treating this issue was considered insubordinate and to do so could “possibly result in malpractice.”

Dr. Lundell also founded the Healthy Humans Foundation to help people break out of the cycle of reactive medicine which treats disease with drugs and surgery, to forward the principles of truly healthy diets and real prevention of chronic disease.

Listen to Dr. Lundell’s interview on Jimmy Moore’s site Livin La Vida Low-Carb. Also read The Cure for Heart Disease by Dr. Lundell.

Still not convinced that saturated fats are good for our health?

Answer this important question:

Why are disease rates so high – obesity, heart disease, stroke, diabetes, high blood pressure, and related conditions of Metabolic Disorder? If saturated fat is the enemy and we are told to avoid it, wouldn’t that correspond to a decrease – rather than an increase in these health conditions? This is because the Standard American Diet is replete in processed foods including a lot of sugar and refined carbs, very few real, whole foods that are from healthy, organic, and sustainable sources which have good bacteria, enzymes, minerals, and vitamins.

Sugar is one of the biggest enemies of heart disease, found in various studies and health professionals which reveal the connection between regular consumption of refined sugar and health problems:

The profound research of Dr. Weston A. Price – a dentist and nutritionist who traveled all over the world to 14 different countries for a decade of time during the 1930s, discovered something similar: that all healthy populations were eating diets of indigenous, local foods – including almost TEN times the amount of fat-soluble vitamins from animal and bird foods. These foods were not treated with chemicals, pesticides, antibiotics, hormones, or GMOs. These groups of people were healthy, robust, and free of physical and mental disease.

In contrast, those civilizations that did experience chronic disease were those who had introduced the following substances into their diets: vegetable oils, white flour, and white sugar.  

Read Dr. Price’s groundbreaking book (available in its entirety online), Nutrition and Physical Degeneration for more information.

More information:

What’s the real scoop on red meat and mortality rates?

The importance of dietary fats

The grassfed meat challenge: busting myths about meat

Healthy Living Healthy Meat Kids & Family Real Food

Turn Leftovers into Nourishing School Lunches in Minutes!

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School has started again for many families, whether your children attend public or private school, or you are in a family fortunate enough to home school. And with school days comes school lunch staring us in the face again with that age-old question: “What on earth will I feed my child today?”

Finding nourishing, appealing, and economical choices may seem like a big challenge – especially something that is free of harmful substances you want your kids to avoid eating. Don’t worry, even the most spendthrift family can provide interesting and delicious meals for lunch time meals that don’t break the bank.

Sending healthy lunches for your child doesn’t have to be complicated, and there are many easy and quick solutions for sending good choices with your child each day without shuddering about what he or she is going to have for lunch.

What’s in your kitchen?

Simply make main meals you prepare during the day or evening with the idea of making enough extra for leftovers to send those items off with your children. With a little planning and preparation, you can also make modifications to those meals and make them a little different than the original meal. If you find that you don’t have leftovers because they get consumed before the next meal comes around, make extra the next time you prepare a meal and freeze or put in the refrigerator with the intention of using them the next day for lunch.

First, start by taking an assessment of what types of foods your family already eats. If you find that a lot of processed and prepared foods make it into your home, now is the time to re-think those choices and replace them with healthier ones.

Think about what meals your family eats and enjoys. You can freeze these in small containers for easy storage to heat up later when you need them. There are many foods like this you can prepare either for a dinner meal or in batches to freeze in small containers for easy storage to heat up later when you need them, and choices are pretty much endless – home-made soups, stews, chili, casseroles, leftover Mexican or Asian dishes such as tacos, enchiladas, stir-frys, roasted meats, poultry, and fish, rice and vegetables.

Do you currently use a lot of processed grains such as breads, buns, bagels, pastas, tortillas, and other similar products?

If so, consider making some or most of those meals without those foods. These products are highly processed, contain too many Omega 6s (one reason why so many people in the U.S. have inflammatory diseases like obesity, diabetes, cancer, heart disease, stroke, and high blood pressure), and actually contribute to loss of minerals in the body.

If you are going to include grains in your child’s lunch, it’s a good idea to do this sparingly and prepare them properly as traditional people have all over the world through soaking, sprouting, and fermenting.

If you’d like to leave out the carbohydrate components like tortillas as we often do, just add more of the main course and side items.

One example is to use leftover Mexican meals like taco meat and refried beans the next day and garnish with salsa, cheese, avocado, and vegetables such as squash and zucchini sauteed in butter with onions and garlic, salt and pepper.

Another choice would be to use home-made marinara sauce with ground beef and add parmesan cheese and spaghetti squash and green beans sauteed in butter.

Want to know more about why grains can be harmful to your child’s health? Read The truth about wheat and grains – are they good for your health?

Also, read this informative post at Wellness Mama: Are sprouted, soaked, and fermented grains healthy? – about why soaking, sprouting, and fermenting – the traditional method used by people all over the world – may not necessarily make these foods more digestible.

Meats, dairy, and other animal products

Contrary to popular belief, we need cholesterol and fat to be healthy. Foods with cholesterol and fat are high in nutrients. And kids need them even more than grownups because they are growing and developing.

If you are currently using conventional meat and dairy products, the next step is to consider how you can replace these items with more sustainable choices. Grass-fed meats. poultry, pork, lamb, and dairy products are becoming more available on the consumer market. Check with your local farmer’s market and/or farms in your area for these foods. You will want to choose animal products from animals and birds on pasture with no added hormones/antibiotics, or exposure to other toxins like pesticides or GMO (genetically-modified) feeds.

Unlike conventional animal products, animal products from sustainable sources are rich in fat-soluble vitamins like A, D, E, and K, and also cholesterol and Omega 3s which support brain development, immune system, and digestive tract function. They are also abundant in CLA (conjugated linoleic acid) which is an antioxidant and important for cardiovascular health.  Because the animals and birds are out on pasture, exposed to sunlight, fresh air, and are allowed to engage in natural behaviors and are in a low-stress environment, their meat, eggs, and milk naturally contains more of those important nutrients children need for growth and development.

If you buy animal products in larger quantities and put them in your freezer, you can save money because buying these same products piece-by-piece is definitely more expensive. Find out what type of arrangements you can make with your local farmer to buy meat and other animal products in bulk. When you buy in bulk, you can also get other inexpensive but parts like bones and organ meats which can be used to make nourishing and delicious meals for your family, and allow you to stretch your food dollars more.

Fats and oils

If you are using butter substitutes, shortening, or vegetable oils like canola or soybean (think Wesson and Crisco, and other brands like Spectrum – even the “organic” variety), now’s the time to replace with real butter and other traditional fats like olive oil, sustainable palm oil, lard, tallow, and other fats from birds and animals on pasture.

Comprised of polyunsaturated fats that are fragile and go rancid when cooked, modern vegetable oils and spreads are deodorized, bleached, and chemically altered through high heat temperatures. This makes them rancid and inflammatory to the body.

They lack critical fat-soluble vitamins such as A, D, E, and K2, Omega 3s, or CLA (conjugated linoleic acid) for brain, immunity, and digestive health.

Read Changing ingredients for a nutrient-dense diet for some ideas on how to get the maximum nutritional value in all your meals for your family.

Here’s a sample of some lunches my son has taken to school or eaten at home when we home-schooled:

  • Chicken or beef soup made with home-made broth (including carrots, onions and celery and whatever spices you like – sage, marjoram, oregano, parsley, basil, cumin, chili powder, coriander, turmeric, anise, five spice powder, etc.) and add in any vegetables you have in the house – green beans, peas, zucchini, broccoli, cauliflower, and squash work well. You can also add rice or potatoes, prepared in advance.
  • Leftover marinara sauce made with grass-fed beef, olive oil, tomatoes, onions, garlic, basil, marjoram, oregano, and rosemary (sometimes we use mushrooms and other vegetables like bell peppers and zucchini as they are easy to hide and don’t change the taste of the sauce) garnished with parmesan cheese
  • Leftover chili made with grass-fed beef, pasture-raised turkey, or chicken, soaked beans of your choice, tomatoes/sauce, onions, bell peppers, home made taco seasoning w/chili powder, cumin, black or cayenne pepper (depending on how much spice your children like), sea salt, paprika, and garlic (optional). For garnish add home made sour cream, salsa, avocados, fresh tomatoes and onions, and cheese.
  • Rustic baked chicken with cheese and bacon
  • Leftover ham, turkey, chicken or roast beef (from dinner) on real sourdough bread with cheese, home-made mayo, lettuce and tomato (or anything else your child likes)
  • Leftover meats quickly sauteed in a skillet with butter or lard, vegetables, rice, beans, tomato sauce, etc.

Storage containers

Check out these glass containers for storing food in your refrigerator or freezer (you can also use containers you already have such as glass, ceramic, or metal for storage):

You can also find some great deals on vintage glass storage containers such as Pyrex on eBay and in thrift stores or at garage sales.

Think about what meals your family eats and enjoys. Most of these foods can be saved in small portions, either refrigerated for the next day or frozen for next week and thawed out later, heated up on the stove in minutes and placed into a thermos or other portable container for lunch.  Consider eliminating plastic containers for storage as they can leach dangerous chemicals such as BPA into food.

Here are some recommendations for food and beverage containers for your child’s lunch:

Tips for getting lunch together:

  • Make a list of what you need each week and stick to it.
  • If you don’t have vegetables in the meal you are reheating and you want to send some in your child’s lunch, simply add them to a soup or main dish you’ve already made just by adding it into the pan when heating up.
  • Heat up your child’s lunch first thing in the morning so anything new you add is sufficiently heated ready to go by the time he or she needs to leave.
  • If any of these foods become dried out, add a little home made bone broth or stock, butter, olive oil, and/or lard as appropriate to “reconstitute” the meal so it is more like when you made it the first time.
  • If you have cooked or other ingredients in your refrigerator and haven’t assembled anything yet, you would be surprised just how quickly you can throw together a nourishing, delicious meal in 15-20 minutes.  Any leftover meats can be put in a pan with butter, olive or coconut oil, lard or tallow, and then you can add to it whatever you have on hand such as vegetables, cheese, herbs and spices, tomato sauce, beans, rice, cous cous, quinoa, cream sauces, or broth.  Heat just to boiling, turn the heat down, and let simmer for 10 minutes and you’ll have a warm, nourishing meal to send in your child’s thermos.