Hi all,
New to this forum so still working my way around the discussion topics. I eat a largely hybrid paleo/carnivore diet. Leafy greens, avocados, buts, sprouts, olive oil, butter, fish and meat. Largely organic and from ethical sources. I would say that i am probably 70+ protein and fat focused most of the time. Occasionally I will 'fall of the wagon' and binge on some desserts, bread, rice, etc. But rarely. I have a low (but still some) sugar intake which comes from my homemade kombucha and my favourite vice, dark chocolate.
I had my blood work done 9 months ago (try to do it yearly) and my LDL, HDL and Triglyceride levels were optimal. Last month i had a coronary artery CT scan which showed 0 plaque/calcium. So, feeling pretty content with this and my diet (always room to improve though).
My wife follows a similar diet to me but tends to eat more carbs (she is Asian so typically eats rice and/or noodles with most meals as this is a
staple in Asian diets) and this typically makes up some times 50% of each meal. She has just had her blood work done and has been advised not to eat ready meat and saturated fats due to having high LDL levels (normal HDL) and slightly high Tris.
Could these results correspdond to her higher carb intake?
I've recently read Nina Teicholz's book 'bog fat surprise' and some compelling data and case studies that lead to believe that fat is not the issue. I am concerned that the raised LDL is due to sugar from the carb intake and also possible the oils used for cooking at the
local restaurants where my wife eats (soy, canola, rice bran)
Should my doctor be telling her not to eat fat and meat? should the focus be on carbs/sugar/bad fats?
Any advice, references, recent research studies that may shed some light would be greatly appreciated. Thanks you.
