Re: chava--off topic-cholesterol

Thank you, I had also found that website and wondered about it. Actually, I asked Moreless' opinion about it on his forum. It was some months ago and I can't find back his answer, but it was something in the line that people that can use oxygen better, i.e. the fast oxidizers, are able to eat more acid forming foods without becoming too acidic. He did not go so far however as to agree that a food that would normally be acidic can be alkalizing for high oxidizers, just "less acidifying". According to him it is indeed possible that fruit is acidifying, but more because it's of bad quality than because you are a fast oxidizer. And meat or fish can be alkalizing if they are of very good quality, he says.

The acid-base thing is an interesting approach, but I tend to more agree with hopinso and others, who believe that an acid body is the result of an illness, rather than the cause. So just raising the pH would be the same as standard medicine that treats symptoms instead of causes. And I'm really not attracted to having to use things like pH strips and refractometers in order to find out what I have to eat...

Here are two articles from the American Journal of Clinical Nutrition on the link between carbs and triglycerides:

http://www.ajcn.org/cgi/reprint/71/2/412.pdf

http://www.ajcn.org/cgi/reprint/78/4/873S.pdf

I believe that's really the figure you have to watch and not cholesterol, as the link between cholesterol and heart disease is not proven at all. Probably you have already read this article from the Mercola site, but I paste it here just in case:

http://www.mercola.com/2005/may/28/cholesterol_heart.htm