Pass the Rolls: Lipogenesis and Heart Disease


We already know that eating bread can make you fat, sick, inflamed and possibly alter every cell in your body. But what you might not also know is that it happens to be a real heart breaker.

Flying in the face of the recommendations of ‘healthy whole grains‘ by alphabet agencies like the AHA, there has been a lot of opposition to grains coming from the medical field. And the most damning thing of all? It’s coming from cardiologists who operate solely on the heart.

Dr. William Davis, author of the book Wheat Belly and the excellent Wheat Belly Blog is one of the most vocal anti-bread proponents on the internet. His reason? Over years of operating a high risk cardiology practice, he has seen the worst when it comes to heart disease. If you were seeking out Dr. Davis, it meant you had already undergone a bypass surgery or two and likely wouldn’t make it if

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The single biggest factor he found in his patients being able to stay healthy was the removal of wheat from the diet. Despite the AHAs condemnation of cholesterol, the actual build up of plaque was more dependent on wheat and other carbohydrates because of a little known process known as lipogenesis.

Cholesterol 101

Heart attacks are caused by the buildup of fat on the walls of the artery. Over time, these eventually make the arteries stiff to the point where increased pressure can cause them to burst. Cholesterol is currently demonized as the fat which layers on the arteries causing this problem.

Cholesterol can actually be broken down into at least two categories: HDL (good) cholesterol and LDL (bad) cholesterol. LDL also has a range of sizes within the class, ranging as far down as VLDL.

H, L and VL stand for high, low and very low respectively and refer to the size of the molecule. The smaller the molecule, the more likely it is to stick to the arterial walls. HDL is known as good cholesterol because it is generally too big to stick and can even catch smaller molecules to clear them from arterial walls.

Lipogenesis: carbs or fat?

Lipogenesis is the process in which the liver turns certain carbohydrates into fats. Many of the easily digestible sugars such as glucose are susceptible to this. What kind of fat? VLDL of course.

One of the most common carbohydrates found in wheat is amylopectin-a, a highly digestible carbohydrate which stimulates lipogenesis. AHA, eat your heart out.

The X factor

Fred Kummerow, a 98 year old researcher with over 6 decades of research into heart disease, recently declared that cholesterol was not the culprit, but could even be beneficial to the heart. The x factor is whether the body is an inflammatory state or not. Inflammation causes an attack on the plaque of the arterial walls, which even mainstream researchers agree can modify the lipoproteins by a process known as glycation.

HDL cholesterol = good. LDL/VLDL cholesterol = bad. Inflammation + VLDL = very bad. Eating wheat creates both VLDL and cholesterol. Would you pass the rolls over here now?


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by JP Martin