There are many studies that have shown that the dietary cholesterol does not increase blood cholesterol. Of course, there are older studies that negate this. However, a bunch of new research such as this one [1] shows that blood cholesterol depends on other factors.
I have been on the Keto diet for the last 3 years. My cholesterol levels that were considered dangerous on a normal low fat diet is now normal on a High fat diet. All I eat is fat, with a bit of protein and almost no carbs. I know a whole lot of people on this list who are ketoers with great results. While it is difficult to believe, considering that all of us have been preached to about low fat, high carb foods, I can confidently say that dietary fat has no effect on blood lipids. [1] http://www.ncbi.nlm.nih.gov/pubmed/22037012 Cheers Venkat On Monday 8 August 2016, Sriram Karra <[email protected]> wrote: > Hm, I'm interested to know more. Are there are any caveats or special > conditions that you omitted? > > On Mon, Aug 8, 2016 at 2:12 PM, Venkat Mangudi - Silk < > [email protected] <javascript:;>> wrote: > > > Cholesterol in food doesn't affect your blood cholesterol. :) > > > > --Venkat > > > > On Monday 8 August 2016, Suresh Ramasubramanian <[email protected] > <javascript:;>> wrote: > > > > > Yes - but there's always cholesterol from what happens when you cook > > rotis > > > - high heat to rather beyond the smoke point of most oils. > > > > > > --srs > > > > > > > On 08-Aug-2016, at 2:00 PM, Venkat Mangudi - Silk < > > > [email protected] <javascript:;> <javascript:;>> wrote: > > > > > > > > Weight loss has nothing to with eating fat, and vice versa. Starch is > > > > another thing altogether. > > > > > > > > --Venkat > > > > > > > >> On Monday 8 August 2016, Suresh Ramasubramanian <[email protected] > <javascript:;> > > > <javascript:;>> wrote: > > > >> > > > >> Both very useful suggestions but I sort of fail to see the point > about > > > >> adding fat and starch to something that you’re supposed to eat to > > > produce > > > >> weight loss ☺ > > > >> > > > >> --srs > > > >> > > > >> On 08/08/16, 1:35 PM, "silklist on behalf of Simmi Sareen" > > > >> <[email protected] <javascript:;> > <javascript:;> > > > <javascript:;> on > > > >> behalf of [email protected] <javascript:;> <javascript:;> > <javascript:;>> > > wrote: > > > >> > > > >> On Mon, Aug 8, 2016 at 1:02 PM, Suresh Ramasubramanian < > > > >> [email protected] <javascript:;> <javascript:;> <javascript:;>> > > > >> wrote: > > > >> > > > >>> > > > >>> Adding them to dosa batter, roti dough and such tends to be an > > > >> experiment > > > >>> that goes wrong very easily – and you just have to eat them hot, > > > >> can’t even > > > >>> pack them in a kid’s lunchbox or they turn into shoe leather in > very > > > >> short > > > >>> order. > > > >>> > > > >>> > > > >> I have a friend who regularly brings soft textured millet > > flatbreads > > > >> for > > > >> lunch at work. Apart from the usual 'add oil/ghee to the dough > and > > > >> while > > > >> cooking' tip, there are two tricks I learnt from her that make > for > > > >> millet > > > >> rotis behaving for several hours: > > > >> 1. Try a dough with equal quantities of millet and rice flours, > > > kneaded > > > >> with warm water > > > >> 2. Add a boiled, mashed potato per cup of dough. You are adding > > both > > > >> starch > > > >> and moisture this way, making for a much better texture. > > > >> > > > >> Simmi > > > >> > > > >> > > > >> > > > >> > > > >> > > > >> > > > > > >
