Cholesterol; What Is It and How Can We Get Rid of It?
By John Cassone, Ph.D.
Cholesterol has become a modern day enemy. It is associated with heart disease, obesity, stroke, and general poor health. Pharmaceutical companies have launched enormous campaigns pushing cholesterol lowering drugs to millions of people. Doctors are telling their patients they need to change their lives. People are spending a fortune on treadmills and joining new health clubs. There still remains, however, some confusion as to exactly what changes to make. What is Cholesterol and how can we get rid of it?
Let’s talk about fat. Cholesterol is a fat or a lipid. Lipids are the second most important macronutrient (second to protein) though they vary greatly in their structure and function. They contain only carbon, hydrogen, and oxygen. Lipids are more than just fuel for the body. They insulate, transport, and regulate many biochemical functions and are necessary for absorption of fat-soluble vitamins. There are four main categories of lipids: fatty acids, steroids, fat-soluble lipid vitamins, and terpenes. The most commonly known are triglycerides and their component fatty acids. These are the dietary fats; the salad oils and the animal fats. The main stream media’s push against fat has blurred the distinction between healthy essential lipids, unfavorable lipids, and what their effects on us really are. “Although they (Eskimos) have one of the highest cholesterol diets in the world they also have one of the lowest incidences of cardiovascular disease” (Holford, 1999, p. 116). We need to understand how dietary cholesterol effects us and what other factors are involved before we focus on eliminating the fats that contain it.
Steroids are large complex lipids. They all have a basic steroid structure, which is three six-carbon rings and one five-carbon ring grouped together. This structure is changed into thousands of unique steroid chemical combinations, one of which is cholesterol. Cholesterol is not intrinsically bad or unhealthy. “Cholesterol is an essential part of every cell structure and is needed for proper brain and nerve function” (Balch & Balch, 2000, p. 440). It is involved in cellular membrane flexibility comprising up to 50 percent of all cell membrane lipids. It is involved in the biosynthesis of metabolic hormones, sex hormones, bile acids, and vitamin D. Low cholesterol levels are dangerous and can place people in a state of severe health risks such as hemorrhagic stroke. Most people, however, are plagued with high levels of cholesterol (greater than 180 milligrams percent). The general public believes that a diet high in saturated fats containing cholesterol will create high levels of blood cholesterol. This is not entirely accurate information. “Cholesterol in foods does not cause a significant increase in a person’s normal level of blood cholesterol” (Ottoboni & Ottoboni, 2002, p. 119). A closer look at how cholesterol is stored and metabolized can help us fathom this surprising statement.
Cholesterol in the body is transported to the cells where it is either used or stored. The body favors a combination of free cholesterol and fatty acids. These esters of cholesterol are attached to a special kind of protein in the blood plasma and formulate lipid-protein molecules with differing density levels. LDL and HDL (low-density and high-density lipoproteins) are measured to give us an idea of where we stand health wise. LDLs deposit cholesterol into arteries and HDLs carry cholesterol away from the arteries for elimination (HDLs can be increased by consumption of omega-3 fatty acids). Synthesis of cholesterol occurs throughout the body but primarily by the liver. “Only 25 percent of our cholesterol comes from the foods we eat. We manufacture the rest in our liver” (Lipski, 2000, p. 172). Production is determined by the body’s need required by its life processes. Ideally, no more than is needed is synthesized. Excess cholesterol is excreted by the liver into the small intestines where it joins our feces for elimination. We should be able to maintain constant levels of blood cholesterol regardless of our dietary intake (there is always a possibility of liver dysfunction when cholesterol levels are abnormal). It is crucial to comprehend that elevation of plasma cholesterol occurs when our system is stimulated to produce more cholesterol, not necessarily from consuming more cholesterol. “It is extremely important for people who have high cholesterol levels to understand that most cholesterol in the blood is manufactured by their own body’s biochemistry” (Ottoboni & Ottoboni, 2002, p. 121). Instead of avoiding cholesterol in our diets, it is vital to avoid the agents that cause excess production of cholesterol. “Carbohydrates in general, and fructose in particular, stimulate the production of cholesterol” (Ottoboni & Ottoboni, 2002, p. 120). Unless a person has familial hypercholesterolemia, dietary changes should be addressed first (instead of drug therapy) in order to prevent or reduce high cholesterol levels.
Sucrose (table sugar) is a disaccharide containing glucose and fructose. This form of fructose is unfriendly and bypasses glycolysis, which is basically the process that turns sugar into useable energy. Instead, this fructose is channeled into a number of biochemical pathways and becomes an end product known as acetyl CoA. Too much acetyl CoA overloads another metabolic process called the krebs cycle and is deferred to a part of the body where insulin from the pancreas is involved. A greater consumption of sugar stimulates more insulin which creates two new pathways for the removal of excess acetyl CoA. One pathway synthesizes body fat. The other turns into HMG CoA which triggers the production of cholesterol. “The bottom line is that excess sugar and refined carbohydrates in the diet, not the saturated or cholesterol content of food, are the major cause of high cholesterol levels in the blood” (Ottoboni & Ottoboni, 2002, p. 121).
The most effective approach to the reduction of cholesterol is to eliminate (or greatly reduce) foods that quickly turn into blood sugar. Glycemic index refers to the rate at which food turns into blood sugar. Charts and books are easily obtained listing foods by their glycemic index. The lower the index, the less likely it is to stimulate insulin secretion and ultimately begin cholesterol synthesis. It is also important to limit quantities of any carbohydrate foods. Fruits and vegetables are low index carbohydrate foods that transport essential nutrients (vitamins and minerals) into the body making them an ideal source of energy and nutrition. Carbohydrates themselves are nonessential because our bodies do not need them for survival (our bodies can produce glucose internally). Our carbohydrate consumption should only increase in direct proportion to our activity level. If you run marathons, you can increase your quantity of low glycemic index carbohydrates without negative effects. The average person, however, is mostly sedentary and requires very little extra carbohydrates to sustain healthy energy levels. If too little carbohydrates are eaten (a rare situation) then valuable protein stores (muscle) will be sacrificed for energy. “The minimum amount of carbohydrates needed to spare protein has been estimated to be 20 calories of carbohydrates for each 100 calories of diet, which translates to 20 percent of the diet” (Ottoboni & Ottoboni, 2002, p. 90). Stick with fruits and vegetables and add small quantities of complex carbohydrates (like grains) as needed. Modern agriculture is mass producing fruits and vegetables with lower nutrients. A basic supply of vitamins and minerals helps the body to self regulate many processes including balancing cholesterol metabolism. It would be good insurance to begin taking a basic multivitamin, mineral, vitamin C, and B complex supplements. “Once again, multivitamin and mineral programs are highly effective at achieving this ideal cholesterol balance” (Holford, 1999, p. 116). Additional foods that have been found helpful in lowering cholesterol are apples, bananas, carrots, cold-water fish, garlic, grapefruit, and olive oil. “Carrot juice helps to flush out the fat from the bile in the liver and this helps lower cholesterol” (Balch & Balch, 2000, p. 442). Cayenne, goldenseal, hawthorn berries, and spirulina have been shown to lower cholesterol, but seek advice from a professional before beginning any supplement program.
Statin drugs reduce cholesterol levels by blocking the last biochemical pathway for the end product of sugar, acetyl CoA, into HMG CoA. This prevents the trigger of cholesterol synthesis but instead channels all excess acetyl CoA into production of bodyfat. These drugs make it more difficult to lose weight and do not address destructive eating habits. A good strategy is to address dietary changes first. Use drug intervention as a last resort and only after cholesterol levels have been brought down as much as possible by diet. Perhaps, at that point, drugs will not be needed. “The body will not make excess cholesterol or body fat if there is not excess carbohydrates in the diet to stimulate the process” (Ottoboni & Ottoboni, 2002, p. 121).
By understanding the relationships between what we eat, how we eat, the drugs and supplements we take with how our bodies respond we can make choices for a long term solution to our health problem instead of short term relief of symptoms. By making changes in our lifestyle to eliminate harmful foods and eating practices we can stop taxing our digestive organs. With help from our physician we can then restore imbalances and increase absorption of all nutrients. This awareness of toxicity and deficiency is a master key to improving the quality of our lives. This is functional medicine and it is effective. However, when a disorder becomes chronic or nonresponsive then it is necessary to pursue a holistic approach, such as Homeopathic Medicine, which can address the totality of symptoms for a complete restoration of the entire constitution.
So put down your donuts and cookies, throw away those soft drinks, and especially beware of anything made with high fructose corn syrup! Read labels and eliminate products with sugar added or with a high carbohydrate count. Your vitality is in your hands. If you use this information and take action, you will increase your health and ultimately the quality of your life.
