Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : vitamins herbs supplements longevity and aging -- Ignore unavailable to you. Want to Upgrade?

To: E. Charters who wrote (2688)	2/17/2008 3:11:25 PM
From: Joe NYC	Read Replies (1) \| Respond to of 17068

EC, I would disagree that eating exogenous cholesterol is not bad. There is certainly the French and Swiss paradox. These countries are #1 and #2 in consumption of saturated fat, and they also have the lowest CV disease rates. It seems counter-intuitive that food that is the basis of paleolithic diet (food that people adjusted to through 10s of thousands years of evolution) would be harmful. We know that oxidized cholesterol is the enemy, as non oxidized cholesterol will not form plaque. Perhaps smaller cholymicrons oxidize more easily. Exogenous cholesterol from the heating from cooking is common to food. Raw food eaters are usually much healthier than their cooking cousins. That could be what accounts for the difference. This is certainly an interesting subject to explore. BTW, I am a big fan of steak tartare, sushi, sashimi, I can take raw egg in a shake... Joe