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To: Win Smith who wrote (329)	1/3/2003 4:38:57 PM
From: cosmicforce	Read Replies (1) of 603

It is probably most related to the kind of fat. All fat is not equal. There are definite chemical and solubility issues regarding fats. The lower the melting point (olive, fish, canola, and flax) fats probably don't clog (because they are liquids). I've worked 9 years in the cholesterol measuring business and the biggest source of cholesterol is YOUR LIVER!! The conversion of cholesterol from base oils by your liver is on going. My mom religiously cut her oils to 5% of diet. She was an exercise nut and a vegan for 30 years. She had cholesterol of over 300 before medication. That's just the cut of the draw. There was probably a survival aspect of cholesterol (maybe protection from frostbite?) or such a genetic anomaly never would have persisted.

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