Paul Jaminet has a great post here about sky-high cholesterol levels in the paleo community and his theories about why: http://perfecthealthdiet.com/?p=2547
In essence, he thinks it's due at least in part to malnutrition, specifically copper. Because the livers of ruminants are such a concentrated source of copper, I wonder if anyone here might eat it but still be afflicted with high LDL-C.
I would define regular consumption as 1/4lb a week or so and very high cholesterol as 275+.
I've started Cu supplementation and will force-feed myself liver every week to see if it affects my TC of 391, though I think it's worthwhile for health even if his theory doesn't pan out. I'm also not thoroughly convinced that this is not a temporary rebuilding process that occurs to some of those who are finally eating right, but there's not much risk (except to appetite) in eating liver, so I'll give it a go.
Maybe everyone who eats that much liver could just chime in with their most recent tested cholesterol level (assuming that there was a fair amount of liver consumption leading up to it).
Edit: Just fried a 1/4 lb of lamb liver in some pork fat from this morning's bratwurst and it wasn't too bad at all. I think the taste is far more offensive when cooked in clarified butter.
asked byTravis_Culp (39821)
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on March 06, 2011
at 12:23 AM
Having seen your intakes listed here, I doubt you will get a big result from Cu supplementation or that nutrient deficiency was the cause of your lab value. The effect that paleo has on some practitioners' LDL and TSH/T3/T4 is disturbing, and I think may partially reflect some genetic factor that we have not fully elucidated. I suspect that you would get more mileage from decreasing sat fat, for instance by not adding butter and cream, and choosing leaner cuts of meat, with the aim of decreasing saturates to around 20-25% of your fat intake. I'm guessing it's 50% of your current intake. If I recall, you already include safe starches in your diet.
As an aside, I enjoy offal prepared by competent chefs, but I find local availability limited and my own attempts at preparation have been miserable. No matter how nutritious, I can't seem to cook a palatable liver dish for myself.
on March 06, 2011
at 02:39 AM
Cholesterol is a genetic factor with saturated fat having a decent amount of influence (probably proportional to genetics...).
I do not think you will get all that far without considering it through those other issues. it is not as if it is common to need to supplement Cu in anyone in the population currently.