What Happens In Your Body When You Fast Or You Are On An All-Protein Diet

Whenever a person either is fasting, or is placed on an all-protein diet, the fat and fatty acid (cholesterol) content of his blood immediately jumps way up-far higher, indeed, than when he is eating carbohydrates and fat foods. This marked increase of fat and cholesterol in the blood has but one meaning: When the body receives no carbohydrates, those 'goldbricking' fats are called out of their hiding place in the arteries and put to work. Since there are no sugars and starches to provide energy, the stored deposits of fat in the arteries-in the tissues, as well-are mustered into the bloodstream to supply the body with heat and energy. Strangely enough, the amount of cholesterol found in the blood of persons known to have severely damaged arteries is quite low. The only apparent explanation for this is that when cholesterol from our food is being properly utilized, it circulates freely in the bloodstream to the points of the body requiring it. But when carbohydrate foods are continually 'subbing' for cholesterol, this fat sneaks off to pile up on the artery walls.

Isn't it more logical to eliminate the artificial, high-starch foods in the diet-foods that we can live very nicely without and be far healthier for the omitting-than to take away certain valuable foods like eggs, cheese, butter, liver and gland meats, and vegetable oils which are rich sources of urgently needed vitamins and minerals? I'm encouraged to see that some of our more conservative medical men aren't quite ready to accept the theory that hardening of the arteries can be either cured or prevented merely by omitting these fat-containing foods from the diet. Dr. Munro cites the case of a man in his seventies, a liberal carbohydrate-eater, who suffered an attack of coronary thrombosis (a heart block caused by hardened arteries). This diagnosis was confirmed by an electrocardiogram read by leading heart specialists. The patient was then placed on a high-protein, low-carbohydrate diet which he followed to the letter. Two years later-when normally he would have ex pected to become a total invalid, i£ not deceased, because of his serious heart condition-an electrocardiogram showed no sign of thrombosis. And seven years later he was still free of this highly dangerous heart condition. The only explanation of this almost phenomenal betterment in an extremely serious arterial condition is that the low-carbohydrate diet forced his body to clear out the fat deposits in his more-than-seventy-year-old arteries to provide him with heat and energy, replacing the denied high-carbohydrates as energizers. Meanwhile, the high-protein foods in his diet set about immediately repairing the damage previously inflicted onthe arterial walls by the calcium and fat deposits.

I have not the slightest hesitancy in declaring that it's my belief that this patient would not have shown this astonishing recovery if he had been put on a diet restricting 'eggs, cheese, butter, cream, glandular meatsand vegetable oils," and allowing him unrestricted carbohydrates. Dr. Cramp ton is frank to admit in his report to the New York State Joint Legislative Commission on Nutrition that 'when patients are put on a low-cholesterol diet, the yolks of eggs and butter eliminated, and animal fat, a probable source of cholesterol, reduced, some get better of their illness and their blood cholesterol is decreased; some do not respond.' I am willing to wager that those who 'do not respond' are those who keep right on eating low-protein, high-starch meals. My advice to you on 'eating to keep your arteries young' would be only half complete if I were to neglect reporting the encouraging results being obtained in hundreds of cases of hardened arteries treated with choline and inositol-two members of the well-known vitamin B-complex family. (Dr. Dutchess reported that, in addition to choline and inositol, the B-vitamin pyridoxine and a food protein called methionine-one of the 10 essential amino acids are necessary in the diet to help prevent cholesterol from becoming lazy and settling down in the arteries.) Choline, z. £at-dissolving agent, is a wonderful aid in promoting normal distribution of food fat throughout the body in the proper storage places provided for fat (under the skin is one such place). In other words, choline helps food fats to find their normal resting places in the body, thereby preventing the stockpiling of fat in undesirable spots, notably in hardening arteries and in a fat-clogged liver. Choline, inositol and pyridoxine, as members of the vitamin B-complex group, are found in most high-protein foods-lean beef and lamb, organ meats (liver, kidney, heart, brains, sweetbreads), eggs, whole milk, cheese and seed cereals-and in whole grains. It seems wholly illogical to me that egg yolk, cream, butter, liver and other organ meats, which are rich sources of choline, inositol and pyridoxine-the vitamins that keep cholesterol in check-would be restricted in an experimental diet to prevent hardening of the arteries. Isn't it more reasonable to assume that nature put choline, inositol and pyridoxine in these valuable high-protein foods in order to assure the proper behavior of their cholesterol (an essential fat) in the human body?

A choline, inositol and pyridoxine deficiency results mainly from a diet low in protein, and high in fats and carbohydrates. This describes the high-carbohydrate, artificial, devitalized food diets that comprise more than 80 per cent of all American meals. If you want to avoid the circulatory disorders which rank among the chief killers past the age of forty, then my earnest plea to you is this: Starting with your next meal, put yourself for life on a high-protein, low-starch diet. And, above all, don't be panicked by half-understood published reports of experiments on arteriosclerosis into omitting certain high-protein foods which are among your richest sources of the fat-controlling B-vitamins, choline, inositol and pyridoxine. If for any valid reason you cannot consistently follow a high-protein diet, then I urge you to obtain supplemental daily amounts of a vitamin concentrate containing choline, inositol and pyridoxine. Otherwise, your intake of these fat-controlling B-vitamins is likely to be inadequate to prevent the accumulation of cholesterol on the arterial walls. Incidentally, choline is also found in the seeds of an herb known as fenugreek, a member of the legume family. As an added precaution against the stockpiling of fats in the liver and arteries, you might consider getting acquainted with this pleasant-tasting herb made into a mealtime or between-meal tea. The foods described above are one of the keystone of all your efforts to become a trim, radiant per-son, glowing with health and energy.

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