Hawaii's support for a high protein/low carbohydrate diet.
Will it lower my cholesterol?
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 Cholesterol: Dr. Jekyll and Mr. Hyde
Cholesterol has been on the forefront of concerns for the American public. Some might even say it is public enemy number one in today's modern society. In the next few paragraphs, we'll attempt to give you an overview of this alleged demon, and to explain that it is something we cannot live without, but need to tame.


Cholesterol is a pearly colored, waxy, solid alcohol that is soapy to the touch. It is located in every cell of the body. It is the building block for important hormones. It is the main component of bile acids for which we use to absorb vitamins A, D, E, and K. It is a necessary component of normal brain and nervous tissue growth, as it is used to coat the nerve cells to facilitate nerve impulses. It gives skin the ability to shed water. It is an important component for normal cell growth and repair, especially for newborns that need to feed on cholesterol to sustain normal growth. It plays a major role in the transportation of triglycerides (blood fats) throughout the circulatory system.

On the other hand, an over abundance can collect along the interior arteries forming plaque. This plaque not only restricts the blood flow, it can begin to harden and reduce the flexibility of the artery. This leads to arteriosclerosis, coronary artery disease, heart attack, or stroke.

The vast majority of cholesterol (80%) is produced by the body (Eades, Protein Power, pg. 95). This means a much smaller portion comes from our diet. To gain an understanding of how we can control the mechanisms that produce cholesterol, one must first understand the mechanism itself.

Cholesterol travels throughout the body attached to a protein. This package is often referred to as a lipoprotein (lipid-protein combination). The lipoprotein is classified according to its ratio of lipid (fat) to protein in each package. The higher the amount of protein, the higher the density, and therefore referred to as high-density lipoprotein, or HDL for short. The lower protein packages (more fat then protein) have a lower density, and therefore are referred to as low-density lipoproteins, or LDL for short.

Mr. Hyde: LDL
LDL is often referred to as the "bad" cholesterol. It is produced by the liver for cellular repair and other functions. An over abundance of LDL can collect along the arterial walls and cause the blocking and hardening of the arteries.

Dr. Jekyll: HDL
HDL is the "good" cholesterol. It helps collect or pick-up the unused LDL and transport it back to the liver for disposal. Keeping a good amount of HDL can reduce the bad cholesterol, LDL.

The Numbers Game
The National Cholesterol Education Panel (NCEP) suggest that one should keep their total cholesterol below 200 mg/dl, and their HDL (good cholesterol) above 40 mg/dl. Eades recommends a target LDL/HDL ratio of 3 or less. However you or your physician want to measure it, the idea is to keep your total cholesterol at a reasonable level, your HDL high, and your LDL low.

OK, So How Does a HPLC Diet Help?
By keeping insulin levels low, and glucagon levels high, it lowers LDL and raises or maintains HDL. According to the proponents of the HPLC diet, excess insulin is the main cause of revving up the internal mechanisms that produce cholesterol, leaving excess in the blood stream. Producing more glucagon on a HPLC diet reduces the production of cholesterol, and increases the HDL ratio in the blood stream. The cells must harvest the LDL from the blood stream, as it is needed, reducing the overall cholesterol levels, and leaving more HDL to clear away any excess LDL.

The same effect will occur on triglycerides, another type of blood fat. Similar to LDL, it is mostly composed of fat and a little protein. Reduction of triglycerides can occur on a HPLC diet.

The Studies
Besides the numerous studies conducted by the authors of HPLC diets in their books, there is also external evidence of this affect. One such dramatic case is by Dr. H. L. Newbold, who reported in the Southern Medical Journal in January 1988 on a research he conducted on patients he placed on diet restrictions in an attempt to isolate food allergies. He placed a group of patients on a diet consisting of basically meat and a small amount of fresh vegetables and raw fruits. Traditional medical science might expect cholesterol levels to skyrocket on such a diet. However, the average serum cholesterol fell from 263 to 189 mg/dl. Additionally, the average HDL levels rose from 57.1 to 62.7 mg/dl. Another such case was conducted by P.K. Reissell in 1966 with his Harvard/Massachusetts General Hospital associates. They found that eight patients on a 1,500 calorie, 26 gram carbohydrate diet dropped an average triglyceride level of 1,628 to 232 mg/dl, and their cholesterol fell from an average of 470 to 278 mg/dl, with one subject dropping from 610 to 186 mg/dl.

The Bottom Line
It is difficult to imagine that a diet rich in red meat and eggs can actually reduce one's cholesterol. It goes against the grain of mainstream medical prescriptions. The usual medical science suggests a more typical low fat/high fiber diet as a strategy to reduce cholesterol. And to some, this does work. However, if it has not worked for you, consider an HPLC diet as an alternative. After all, since the majority of cholesterol is produced by the cells in your body (80%), controlling your body's internal production through diet, may bring your blood fats all in line, all without medication.

NoCarbZone provides this web site as a free informational resource and NOT as medical advice. We recommend consulting your physician before starting any diet or exercise program.

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