pimg class=”alignright” title=”Cholesterol – Part 1″ src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/cholesterol4.jpg” alt=”cholesterol4″ width=”319″ height=”238″ //p
pemThis is a guest post by a title=”About Peter Attia” href=”http://eatingacademy.com/dr-peter-attia” target=”_blank”Peter Attia/a and is a summary based on a 10-part series of the same name that you can find at a title=”The Eating Academy” href=”http://eatingacademy.com/” target=”_blank”The Eating Academy/a.  /em/p
pTo put this summary post and, more importantly, this 10-part series in perspective, let’s examine one of the most pervasive pieces of dietary advice given to people worldwide:/p
pem“Eating foods that contain any cholesterol above 0 mg is unhealthy.”/em/p
p- T. Colin Campbell, PhD, author of The China Study./p
pNo summary of this length can begin to fully address a topic as comprehensive as cholesterol metabolism and the pathogenesis of atherosclerosis. In fact, those of us who challenge conventional wisdom often find ourselves needing to do exactly what Frederic Bastiat suggested:/p
pspan id=”more-30923″/span/p
pem“We must admit that our opponents in this argument have a marked advantage over […]

Original post by Mark Sisson

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