How Low Is Too low

Message of the week has been educating patients on the effects of having too low a cholesterol level and how to navigate traditional thinking – “If it ain’t broke, don’t fix it – or shall we say, change it.

With the recent concerns over statin medications, it may be a good thing to begin lowering dosages of medications or considering trials without, of course with close monitoring based on individual circumstances.

In my practice, many clients come wanting to avoid or discontinue medications and I will never tell someone to stop taking something, but will address the pros and cons so that they are more informed about the choices they wish to discuss with their PCP or specialist.

For years now, total cholesterol levels above 200 have been called “high” and if the LDL, or “bad” cholesterol is also elevated above 130, medications are often being discussed.  More recently, there have been studies supporting that these somewhat higher levels may not be harmful and in fact, may be brain protective. 

The nerves in the brain require cholesterol and good quality saturated fats such as organic, grass-fed butter, coconut oil, virgin red palm oil and shea butter.  These waxy fats create the myelin sheath, likened to the rubber encasing wires for protection.

When total cholesterol levels start to dip less than 165-170, there is concern over having inadequate levels of these fats for the production of this important substance.

Bottom line is that it is always important to ask for copies of the lab work, not just the letter with check marks stating you are fine.  Knowing your numbers and learning to interpret them is key in personalizing your healthcare.  I am happy to help!

In sickness and in health,

Julie

Try this delicious  Crepe recipe from my cookbook, Sweets n’ Treats.  It uses coconut wraps, full fat coconut or greek yogurt and dark chocolate chip, all good sources of saturated fat.

Coconut Wrap Crepes

Berry:

1 paleo coconut wrap*

1/3 cup frozen mixed berries, thawed

1 tsp cornstarch

1 tbl almond butter

2 tbl plain coconut yogurt or greek yogurt

1 tsp mini chocolate chips

                Mix berries and cornstarch, heating over medium stirring until thickened and translucent

                Remove from heat and lay on coconut wrap.  Roll and fold ends under

                Mix together almond butter with yogurt until creamy and smooth

                Top crepe with yogurt topping and sprinkle with chocolate chips

Cherry:

Same as above using frozen dark, pitted cherries

Apple:

Coconut wrap

½ apple, chopped, sprinkled with cinnamon and 1 tsp lemon juice, baked 20 minutes at 350

1 tbl sunbutter, almond butter or walnut butter

2 tbl plain coconut yogurt or greek yogurt

1 tsp crushed nuts dusted with cinnamon

                Follow instructions as above

*www.julianbakery.com – coconut wraps