The International Network of Cholesterol Skeptics, a steadily growing group of scientists, physicians, other academicians and science writers from various countries are questioning the common dogma that dietary saturated fat and cholesterol cause heart disease. Not only is there no proof to support this hypothesis, says spokesman Dr. Uffe Ravnskov, Lund, Sweden, but the available scientific evidence clearly contradicts this claim.
Under any circumstances it is abundantly clear that existing dietary recommendations for heart disease have failed miserably and should be carefully reexamined in the light of these developments, if not consequences. However, instead of an objective investigation and analysis, there have only been desperate but futile attempts to defend reputations and save face. Vicious attacks have been directed towards Dr. Robert Atkins, a cardiologist who for decades has recommended a diet that goes counter to the official guidelines. The main objection has been that his diet has not been proven in scientific trials. By using this argument his opponents have inadvertently exposed the weakness of their own case.
Most revealing, said Ravnskov, is the accumulated evidence from nine dietary trials, presented by a group of British researchers. Their analysis showed that not a single life has been saved by dietary changes that even went far beyond the official recommendations.
Dr. Walter Willet, chairman of the department of nutrition at the Harvard School of Public Health, is the spokesman for the ongoing longest-running, most comprehensive diet and health study ever performed that involves nearly 300,000 subjects. As he recently noted, data from this study clearly contradict the low-fat-is-good-health message, and “the idea that all fat is bad for you; the exclusive focus on adverse effects of fat may have contributed to the obesity epidemic.”
The proponents of the cholesterol campaign have never told the public about the huge weight of contradictory evidence. Instead, the mantras about “dangerous” dietary animal fat and cholesterol continue. For instance, unaffected by available evidence, Dr. Robert O. Bonow, president of the American Heart Association, stated in a recent press release protesting Gary Taubes’ New York Times article that “There is strong scientific evidence that a diet high in saturated-fat increases the risk of heart disease and stroke“. For obvious reasons, he failed to provide references to support this statement in the press release.
Animal/Saturated Fats Avoidance can help with the following
Parkinson's Disease / Risk
American researchers have concluded that a high intake of animal fats is associated with a five-fold increase in the risk of developing Parkinson’s disease.
Allergic Rhinitis / Hay Fever
Do not eat foods that trigger your allergies: eat fewer foods and additives that are likely to cause inflammation and allergic reactions, such as saturated fats (meats and dairy products), refined foods, eggs, citrus, bananas, chocolate, peanuts, shellfish, food coloring, preservatives, caffeine, alcohol, tobacco, and sugar.
Multiple Sclerosis / Risk
Dr. Roy Swank has provided convincing evidence that a diet low in saturated fats over a long period of time can slow down and in some cases stop the degenerative process in multiple sclerosis. The Swank diet calls for:
Increased Risk of Alzheimer's / Dementia
Please see the link with Increased risk of Alzhiemer’s and Multiple Vitamin Need.
Increased Risk of Colon Cancer
Eat no more than 2-3 servings of red meat per week – the less red meat you eat, the better. Choose chicken, fish, or vegetarian alternatives such as beans instead.
Increased Risk of Ovarian Cancer
630 women aged 35-79 with ovarian cancer were studied. Increasing saturated fat consumption was associated with an increasing risk of ovarian cancer. No relationship was seen with the intake of unsaturated fats. [J Natl Cancer Inst 86( 18): pp.1409-15, 1994]
450 histologically confirmed new primary epithelial ovarian cancer cases aged 35-79 were compared to 564 randomly selected population controls. Cholesterol from eggs was related to increased risk. [Am J Epidemiol 139(11): S37, 1994]
Male Hair Loss
Researchers in one study noted that Japanese hair was thick and healthy, with a small gland and little scalp oil, until large amounts of animal fat crept into their diet after World War II.
Female Hair Loss
Researchers in one study noted that Japanese hair was thick and healthy, with a small gland and little scalp oil, until large amounts of animal fat crept into their diet after World War II.
Key
 | May do some good |
 | Likely to help |
Glossary
Cholesterol
A waxy, fat-like substance manufactured in the liver and found in all tissues, it facilitates the transport and absorption of fatty acids. In foods, only animal products contain cholesterol. An excess of cholesterol in the bloodstream can contribute to the development of atherosclerosis.
Saturated Fat
A type of fat that is readily converted to LDL cholesterol and is thought to encourage production of arterial disease. Saturated fats tend to be hard at room temperature. Among saturated fats are animal fats, dairy products, and such vegetable oils as coconut and palm oils.
Epidemic
Describes a disease occurring in extensive outbreaks, or with an unusually high incidence at certain times and places.
Stroke
A sudden loss of brain function caused by a blockage or rupture of a blood vessel that supplies the brain, characterized by loss of muscular control, complete or partial loss of sensation or consciousness, dizziness, slurred speech, or other symptoms that vary with the extent and severity of the damage to the brain. The most common manifestation is some degree of paralysis, but small strokes may occur without symptoms. Usually caused by arteriosclerosis, it often results in brain damage.
