From High Carb to High Fat; My Personal Blood Tests Results

So, coconut oil is supposed to increase your chances of heart disease. Bacon a few times a week, egg yolks, olive oil and red meat clogs the arteries and raises triglycerides through the roof. A high fat, low carb, ketogenic diet is unsafe, unhealthy and dangerous. Right? 

These are some of the things I've heard throughout the last few years. Don't even get me started on the whole "butter in your coffee?!" thing. 

A significant amount of research conducted by the American Heart Association and research done by universities across the country have indeed confirmed such statements, but most, if not all do so in the presence of something we've come to know as the "Standard American Diet." SAD, for short.

Remember the food pyramid we learned in high school?  I think it went something like- fat at the top (keep intake minimal), was followed by meat, fish and eggs a tier lower (low to moderate), recommended 3-5 servings of fruit and vegetables the following tier and constructed at the bottom was the base of what is supposed to be the the make-up of all healthy-human nutrition and 6-11 servings a day. Bread. Pasta. Wheat. Grain. Starch. High carb, high reliance on glucose based energy in which switching your body into fat-burning mode becomes near impossible without intense, intense caloric-ally demanding exercise and requires consistent feeding to regulate energy and blood-sugar swings associated with a high-carb diet. Good job USA, we're now the most obese country in the world and it's not even close.

What would happen if we adjusted the pyramid slightly? What if we kept all of those processed carbohydrates closer to the top of the pyramid and filled out the bottom with more vegetables, healthy, undamaged fats like coconut and olive oil, red meat and heavens forbid, BACON, and we kept our carb intake somewhat minimal. That's what I've been doing for several years now and I'm pretty happy with the results. 

First off, my lipids from 2014, when all I knew was the SAD diet I mentioned earlier.

HDL (the good cholesterol) 49, LDL (the bad cholesterol) 69, Triglycerides 91 and HDL to total-cholesterol ratio 2.8.

HDL (the good cholesterol) 49, LDL (the bad cholesterol) 69, Triglycerides 91 and HDL to total-cholesterol ratio 2.8.

       Well these numbers aren't bad by any means, I'm pretty sure my doctor wouldn't have recommended changing my diet to high fat, low carb and making bacon and eggs and butter-coffee major treats in my diet. But here's what happened when I did.

HDL (the good cholesterol) 60, LDL (the bad cholesterol 68), Triglycerides 87 and HDL to total-cholesterol ratio 2.4.

HDL (the good cholesterol) 60, LDL (the bad cholesterol 68), Triglycerides 87 and HDL to total-cholesterol ratio 2.4.

So to recap these images, but LDL dropped a little bit while my HDL raised by 11 mg! My triglycerides lowered from 91 to 87 and my ratio of Total Cholesterol to Good Cholesterol dropped from 2.8 to 2.4. YEAH DOG BACON AND STEAK RULES!

Here, moderation was key. I'm not saying eggs, butter, meat, fat, steak, repeat, repeat, repeat. Exercise, a wide variety of vegetables, clean sources of protein and good stress management was certainly a factor, however it's going to be a beautiful thing to be able to share this post with the next person who tells me that a higher fat, lower carb diet is going to make me fat and sick. 

One other result I found interesting was my inflammation levels. Inflammation, especcially chronic inflammation is the demon responsible for all sorts of sickness and disease, including cancer. A good marker for inflammation can be found in your next blood test in a marker called "C-Reactive Protein." My 'score' was a hardly recognizable "<0.2" I was pretty freakin happy with that as well. 

creac2018.jpg

Take that American Heart Association.