Testing for Fat Sensitivity

I admit that there are individuals who are fat sensitive and will develop a less favorable cholesterol level on a high fat diet than on a low fat diet. Intensive study of medical reports strongly suggests that fewer than one person in three falls into this category. But you don’t know if you

are in that subgroup, so let me show you how to find out if you are.

Stay on the Induction diet and the first several levels of the OWL as long as you want, taking the supplements I will be outlining. Then draw a complete lipid profile involving cholesterol, triglycerides, HDL, LDL, etc. to compare with your baseline levels. All should show improvement. You should particularly note the ratio of LDL to HDL, which the Helsinki study demonstrated to be so important. If you (and your doctor) are satisfied with your progress, there is, of course, no need to change.

If the results are not to your liking, you may be a person who is fat sensitive. So for the next interval, eat only the lean proteins turkey roll, skinless chicken breast, fish, farmer cheese, lean cuts of meat, and so on but do not increase your carbohydrate intake more than 5 grams. However, if you’re not happy on the low fat version of the diet or get hungry or don’t feel as well on it, then don’t bother with it; go back to the regular Atkins diet that you enjoyed more. Since there can be so much benefit from the nutritional supplements, it may be better to give them a chance so that you will not have to abandon your successful diet for the sake of a cholesterol reading. But if you are happy with the new lower fat version of the diet, still losing at a comfortable rate, and feeling just as well, stay with it and have another lipid profile drawn. If the results are better, good, but you still have one more task to perform. Go back to the original free use of fat system long enough to have another profile. If it bounced back up from the previous one then you are fat sensitive and should follow the fat restricted variation of the diet. Our studies have shown that there is generally a steady improvement on the regimen, and therefore a falling cholesterol is expected. A cholesterol elevation runs counter to the anticipated trend and would

be significant. Don’t ever draw bloods if you have not been faithful to the diet, because carbohydrate deviations can raise the cholesterol much more readily than can high fat intake.

A similar experiment can be done with regard to the kind of fat. Check out the effect of switching from saturated (meat) fat to monounsaturated oils, as in olive oil, canola oil, avocados, and macadamia nuts. The monounsaturates may be your best ally. Another concept is the use of medium chain triglycerides (MCT), shown in research to be an aid to energy metabolism, weight loss, and cholesterol reduction. An appropriate dose of MCT is 2 to 3 tablespoons a day as a substitute for other dietary oil. You can use it in your fying pan. More MCT can be used if you’re careful to avoid the diarrhea which can result in sensitive individuals. Finally, if you are curious about the effect of egg yolks (one of nature’s most perfect foods), check out that hypothesis; don’t assume they’re bad without proving it to yourself.


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