What Causes Elevated Low Density Lipoproteins?: A Functional Nutrition Perspective

By Gina Liberti MS AAS MS ED

Based on a very thorough review of the literature, the article weaves a perspective on the debunking of hyperlipidemia utilizing a Functional Nutrition model—or how the presence or absence of a substance in a food, determines how the body uses that food. By detailing, biochemically, how underlying nutrient deficiencies or excesses lay the foundation for elevated Low Density Lipoproteins, a different understanding is created for alleviating symptoms of an unhealthy diet through informed dietary choices and proper nutrient status.

• Language: English
• Publisher: Balboa Press
• Release date: Oct 4, 2019
• ISBN: 9781982233921

Gina Liberti MS AAS MS ED

Ms. Liberti has been teaching functional nutrition at Rockland Community College for 16 years. This experience, coupled with her own health issues has given her a perspective that goes beyond just conventional medical approaches to treating chronic disease.

Book preview

What Causes

Elevated

Low Density

Lipoproteins?

A Functional Nutrition Perspective

Gina Liberti, MS, AAS, MS ED

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Copyright © 2019 Gina Liberti.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

You should not undertake any diet/exercise regimen recommended in this book before consulting your personal physician. Neither the author nor the publisher shall be responsible or liable for any loss or damage allegedly arising as a consequence of your use or application of any information or suggestions contained in this book.

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The author of this book does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional, or medical problems without the advice of a physician, either directly or indirectly. The intent of the author is only to offer information of a general nature to help you in your quest for emotional and spiritual well-being. In the event you use any of the information in this book for yourself, which is your constitutional right, the author and the publisher assume no responsibility for your actions.

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ISBN: 978-1-9822-3391-4 (sc)

ISBN: 978-1-9822-3392-1 (e)

Balboa Press rev. date:  08/27/2019

Contents

The purpose of cholesterol

The Role of Inflammation in the development of Elevated Lipoproteins

Immune Response

Oxidative Stress

Stress

Blood pH Levels

Increased consumption of sugar and refined carbohydrates

Obesity

Insulin Resistance

Vitamin E deficiency

Vitamin D Deficiency

Insomnia

Magnesium deficiency

Omega-3 and omega-6 fatty acid imbalance

Insufficient Amounts of Phytosterols

A Diet High in Trans Fatty Acids

Deficiency of B vitamins

Sub clinical deficiency of vitamin C

Conclusion

Endnotes

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W ith the startling announcement in The New York Times ¹, calling into question the value of some ‘cholesterol’ lowering drugs, it would seem that nutrition professionals are in a unique and timely position; one that allows us to revisit the connection between diet, stress and lipoprotein levels. Artificially lowering lipoproteins does not explain why they are elevated in the first place. Pin pointing the role of food and nutrition in the development of this condition is therefore, essential, but perhaps, using a different perspective—a Functional Nutrition perspective. The Functional Nutrition model allows us to understand how the presence or absence of a substance in a food determines how the body uses that food. This model is a broad umbrella which includes the mathematics of energy potential, or the amount of calories provided by the number and sizes of servings. However, that potential is not emphasized. Instead, energy potential within the Functional Nutrition model is only a component of the overall picture—and hence, the Functional Nutrition model is a more biochemical model. For example, examine the difference between a refined and a whole grain. It is easy to see that the same amount of both grains contain within an almost equivalent energy potential. However, the whole grain, containing fiber, as well as an array of additional micronutrients, vitamins and minerals, will control how quickly the energy potential in the form of sugar enters the body, keeping blood sugar levels stable. Moreover, because of the micronutrients, the insulin will be used efficiently, creating a more effective and judicious way of producing energy, minimizing the potential to be stored as fat.

The Functional Nutrition model, as far as it influences our understanding of how food affects the body, also provides the means to determine how other factors are linked to the quality of nutritional choices. These factors include various forms of stress i.e. psychological, physical, oxidative, and toxic pollutants. Each additional influence and their associated biochemical products, places a greater load on the detoxification system. With increased detoxification needs, requirements for additional raw materials i.e. nutrients, also need to increase to support, not only detoxification, but all of the pathways that also rely on those nutrients. An easy way to visualize this is by looking at all biochemical pathways a