From: ron.roth@rose.com (ron roth)
Subject: Re: Triglycerides
Organization: Rose Media Inc, Toronto, Ontario.
Date: Mon, 25 Jan 1993 08:14:01 GMT
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Date Entered: 01-25-93 03:10
R(>  > There are good (HDL) and bad (LDL) triglycerides just as with
R(>  > cholesterol.
R(>  > The test you had done most likely measured your TOTAL triglycerides,
R(>  > which is as inaccurate as measuring the TOTAL cholesterol only,
R(>  > without distinguishing between the good and the bad types, as in days
R(>  > gone by.
     [....]
R(>  > Reducing your sugar intake in any form or shape is the best insurance
R(>  > to keep your triglycerides under control!
R(>  >                                                ~Ron Roth~
     [....]
R(>  I am a data point for a controlled fat intake approach to lowering
R(>  triglycerides:
R(>  
R(>  [Perhaps we could argue my approach confounds sugar control with
R(>  fat control]
R(>  [......]
R(>  The bad news for me is that my HDL trend is steadily down in this past
R(>  year.  Further if two data points of triglycerides constitutes a
R(>  trend (which it doesn't) I'm on the rise there too.  February 93
R(>  data will be most interesting.
R(>  
R(>  I was thinking that if trigly has indeed stabilized at the top of
R(>  the normal range, I might try a red wine experimental trial of
R(>  three months to raise the HDL and hope it doesn't pump up the
R(>  trygly.  ANy suggestions ?
     [....]
R(>  Bobby - akgua!rjb

There is more to Cholesterol an Triglycerides than controlling your
fat intake.

I have seen a lot of high chol rejects that had spent more time in
cholesterol clinics than at the dining room table, yet their LDL's
were bad enough to give anybody nightmares!

To start with, regardless of your eating habits, the liver produces 
about 3/4 of your TOTAL cholesterol, while your diet supplies the
rest.
Whether you use saturated or unsaturated oils, once they are heated 
past a certain temperature, they'll create a low density lipoprotein 
factor in your blood. There are two main factors that affect your
production of HDL/LDL cholesterol:

1) One is Diet. Avoid fried foods, pork, processed nuts, dairy pro-
   ducts, margarine, etc... <non-fried eggs are o.k.!!!>
   Just because a food package reads 'No Cholesterol' doesn't mean
   it won't create any LDL problems. HYDROGENATION of any oils will
   produce TRANS-FATTY ACIDS, which are the worst clogging LDL's,
   regardless of their (vegetable) origin.

2) Few people are aware of the fact that potassium, if high, raises 
   TOTAL cholesterol LEVELS. If sodium is too low, the liver will
   produce more of the LDL-type cholesterol, which is the reason why 
   many times a diet will not work. I routinely make sodium-raising
   recommendation in those instances with immediate success. 
   Despite the raised eyebrows, I have used the same approach with
   high blood pressure on a few occasions with excellent results.
 
Stick with COMPLEX carbohydrates (see original post) to keep your
TRIGLYCERIDES to the HDL side, and avoid foods that contain SIMPLE
carbohydrates (white sugar, brown sugar, honey), to prevent a shift
to the LDL side.
                                    ~Ron Roth~
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