This is what my cooking can do for you
I’ve done posts in the past about both my wife’s and my blood work; our lipid panels. Interesting to me is how they’re so similar while our genetic lineage is so different. I’m northern Europe and she, hispanic.
So here’s the news.
Now, of course, I really don’t think that cholesterol is a problem to be managed. Rather, your diet of Real Foods is what you manage. You manage your activity, your sleep and stress, and a healthy sex life. That’s what you manage and let the numbers be what they are.
Still, is is refreshing—or, in your face—to get the news that what you’re doing makes for a lipid panel that ought to be considered awesome by all but the stupidest of lipophobes who think no level of cholesterol is safe, and will focus on questionable studies and anecdotes that a total under 150 mg/dL is optimal for heart disease—ignoring that higher cholesterol equates to greater longevity from all causes of mortality, especially in women and the elderly.
Here’s the history from 2007, around the time I began cooking more Pleoish and lower carb. You can click both of these images for larger versions.
So total and LDL have pretty much stayed constant while the HDL trend is up and the triglyceride trend is down, just what you want.