Lower Cholesterol Almonds

Is it true that depending on genetics some people burn fats better than carbs and vice versa?

I’ve been working out and I do cardio strength training and eating proper foods. I notice for me personally when I intake carbs more my body fat lowers but when I have fat like from Almonds or some other type of healthy fat from nuts or olive oil. My body fat percentage rises. This made me so mad because I’m trying to get my 6 pack abs. I was at 18% and only needed like 10 more percent to go, and I believe it was the Almonds that shot my bodyfat percentage back up to 19.7%. People say eat fats, good fats. All fats are keeping my bodyfat percentage up. Plus, years ago I checked when my blood was screened I have low LDL or (Good Cholesterol), the men in our family have heart disease. So It probably explains why my bodyfat percentage goes up when I eat even good fats, and doesn’t when I eat carbs instead for energy. What do you think? My body doesn’t handle any fats well because of heredity and low good cholesterol? In order to get the 6pack ditch the fats and stick to the carbs?

Maybe it’s genetics but long term ingestion of refined carbs creates a state of hyperinsulinism which damages the insulin receptors on lean tissues. This forces calories to go directly to fat cells rather than feeding nutrition to lean tissues. Lean tissues continue to demand to be fed, but the energy is hijacked, they increase the demand for food and this becomes a vicious cycle causing obesity.

When you work out, you force the muscles to get glucose & glycogen without insulin. Carbs are converted & used quickly. Almond would be processed much slower. I do not believe Almonds increased your body fat.

If your concern is heart health, almonds would be MUCH healthier than most anything.

The link between saturated fats and heart health is based on faulty science. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease, or any other chronic disease of civilization. Through their direct effects on insulin and blood sugar, refined carbohydrates, starches and sugars are the dietary cause of coronary heart disease and diabetes.

Plaque build up in the arteries are more attributable to carb consumption than dietary fats, which seems to be the conclusion of the following study. Carb consumption raises triglycerides & VLDL (bad cholesterol). Fats raise the HDL (good cholesterol). High triglyceride levels & low HDL levels are an indicator of plaque, glycation – the precursors to a heart attack and heart disease.

study from the Oxford group examining the postprandial (after-eating) effects of a low-fat vs. low-carbohydrate diet. (Roberts R et al, 2008)

Postprandial lipoproteins, you’d think, would be plentiful after ingesting a large quantity of fat, since fat must be absorbed via chylomicrons into the bloodstream. But it’s carbohydrates that figure most prominently in determining the pattern and magnitude of postprandial triglycerides and lipoproteins. Much of this effect develops by way of de novo lipogenesis, the generation of new lipoproteins like VLDL after carbohydrate ingestion.

There seems to be confusion about saturated fats (and naturally occurring trans fats) falling into the same realm as man made chemically altered fats (trans fats from hydrogenated fats) which they usually alter saturated fats because they are stable and don’t become rancid the way unsaturated (vegetable oils) oils can.

There is a need to balance your Omega 6 oils equally with Omega 3 and with a diet that is so high in fat. I feel more comfortable with saturated fats. They are stable and don’t go rancid, they aren’t oxidized outside my body, I feel more comfortable with them not oxidizing inside my body.

Saturated fats may not be considered as yet an essential fat required for life but natural breast milk is 50% of it’s calories from fat & half of it is saturated fat (half saturated & half oleic acid) for infants (the fats in coconut oil & olive oil – surely nature can’t be too wrong). Coconut oil (the only oil close to duplicating breast milk and added to baby formula) has an extremely unique make up with it’s medium chained fatty acids and can be processed directly as energy in the liver in much the same manner as a carbohydrate.

We all feel comfortable recommending olive oil (with it’s unusual oleic omega 9 makeup – the same as in breast milk) but canola oil has the same monounsaturated type oil and there are serious concerns about using this genetically modified oil as a food source. (cattle won’t eat it and I trust their instincts better than marketers) We all feel comfortable recommending fish oil but there is dispute with the same omega 3 make up in flax seed oils.

The link between saturated fats and heart health is based on faulty science but very few are willing to contradict the long standing edict. Both cholesterol and saturated fat are essential for growth in babies and children, especially the development of the brain. Still, the American Heart Association recommends a low-cholesterol, lowfat diet for children & adults.

50% of dietary fats need to be from saturated fats for calcium to be effective in the bone structure. Saturated fats enhance the immune system & are important for good health.

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