During my annual physical checkup yesterday I was admonished by a young Nurse Practitioner that my cholesterol was a little on the high side and that I should avoid foods such as red meat and egg yolk. I told her that egg yolk and animals tissues also contained good levels of lecithin which compensated for the cholesterol   She allowed that she had never heard of anything like that; which is consistent with the abysmal state of nutritional education in our med schools today.

   I explained to her that when individual fractions were separated out of a natural product they could have adverse effects because they lacked the protective factors inherent in the whole product.  “Nature’ designed foods to be eaten as grown; and as fresh as possible. It can be troublesome to our health when we deviate from this principle.

   A good example of this principle is the compounding of traditional Chinese Herbal formulas.  Each formula has at least 3 herbs;  a Master herb that contains the main activity, a helper herb that enhances the activity of the Master herb and another helper herb that counteracts any adverse effects of the Master herb. We could probably take a lesson from this as we plan our dietary menus. 

   Cholesterol is not all bad.  It is, after all, a necessary component for life.  For example, there is a strain of Holstein dairy cattle that have a genetic defect called Haplotype for Cholesterol Deficiency (HCD). Calves that are homozygous for this gene have no cholesterol and live only a few months.  

   I think I’ll continue having my usual breakfast of 2 or 3 scrambled egg with Tabasco hot sauce.