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You Can Live Longer With "The Clever Diet"
by Charles H. Clever

     How youthful their complexion is! I think, whenever I see either of two middle-aged women in this community. They are aging gracefully with faces free of wrinkles and skin like an adolescent. My curiosity led me to inquire of their diets. No magic hormone treatments, mud packs, skin burns, or face lifts--these ladies have, quite by accident, excluded certain foods common in our culture that science knows will damage every part of your body--if a doctor examined their internal organs, they would also be healthy.
     What I have learned from study and experience may actually enhance the quality of your life, too.  These little-known principles are free, easy to apply, and are backed by sound scientific evidence. It is a proven fact that certain popular foods actually destroy our circulatory system.  Altered molecules actively rip up the linings of our blood veins, capillaries, and organ tissue.  Heart attacks are fatal and that is why they get more publicity, but damage is not limited to that organ.
    Over fifteen years ago a professor of nutrition spoke to our class about a certain scientific experiment. It sounded interesting and I obtained photocopies from his office for deeper study. The results heavily conflicted with what we were then being taught. Its details are firmly imbedded in my psyche, and by applying principles of that study, and simple logic, I have been rewarded with exceptionally clean coronary arteries--that means my other organs are healthy, too.   As you read, keep in mind that even if you are older, applying the principles you are learning will normalize aging. Some existing damage may reverse and this could very well increase your total health, because good blood circulation actually lowers ones risk of cancer and slows vital organ degeneration.
     The history, technical description, scientific advances, and photo of my heart's blood flow follows. These important facts will increase your understanding and strengthen compliance; but that can be read later. For now, to see how easy it is to remove the most dangerous foods from your diet, advance to the paragraph: "You Must Be 'Label Smart'".  After reading it, return here and continue the study (Select here to advance).

The Research Begins

    The clinical study began over 50 years ago when a researcher raised chickens and added pure cholesterol to their feed to determine if dietary cholesterol caused atherosclerosis. At maturity the chickens were sacrificed and their arteries examined--they showed no damage. The experiment was duplicated and the second group had extensive damage to their circulatory system.  The results were published even though the different outcomes were a mystery.
    Knowledge has increased, and about thirty years later a prominent university decided to conduct a similar experiment. They believed that the second chickens were fed cholesterol that had aged during storage and developed damaging free radicals.
    In this study, monkeys were chosen because their diets approximate ours; in addition, rabbits never eat cholesterol, so their un-scarred artery walls provided "virgin" tissue for this experiment.  Cholesterol was fed or injected intravenously in about 1/200th part of human serum levels, and the specimens were sacrificed and examined between 24 and 48 hours of ingestion. The microscopist was given a strict criteria on how much damage constituted cell-death; and he did not know which tissue sample was the no-cholesterol control, or had contacted the old or new cholesterol.
    The study showed no damage to the no-cholesterol control or veins contacting the fresh cholesterol, but the oxidized (old) cholesterol samples experienced extensive lacerations and cholesterol products were visibly clinging to the traumatized endothelium (inner lining of the blood vessel). Fibrin (blood clots) attempted to repair the damage and was seen forming over the injured areas. Microscope slides showed vascular endothelium that resembled a B-52 bombing zone--all this from just one ingestion.
    Foods common in the American diet were then placed in contact with cultured human aorta tissue and the destructive properties of each food classified according to the degree of tissue mortality.  Damage-causing foods included aged animal fats; several types of cheeses such as provolone and Parmesan; and powdered eggs found in an infant formula, pancakes and custard mixes.  Sharp cheeses proved toxic while fresh varieties did not oxidize and cause damage until after a one-week exposure to room temperatures. Keep that point in mind--unrefrigerated cholesterol in the presence of oxygen becomes toxic very rapidly; but, depending on the duration and temperature, more slowly under refrigeration.

Applying These Principles--The Clever Diet

  The multi-page study convinced me! I have a history of heart disease on both my father's and mother's  side (see note 1 below).  In college nutrition class we learned that the average American's coronary arteries are about 60 percent obstructed at age 65.  For each risk factor, that 60 percent obstruction occurs about ten years earlier.  With my familial risks, sedative employment with irregular sleep, high-fat diet and heavy smoking, I should have had greater than 60 percent obstruction at age 35--I was over half-way to a fatal heart attack.  Today, at retirement age, I should be suffering from angina (chest pain), be debilitated, or dead from damaged heart muscle; instead, I am attending funerals of friends and relatives in my age group or younger.
    For fifteen years I have carefully read labels and eliminated oxidized cholesterol from my diet.  In addition, I  rejected popular dietary guidelines and continued to eat between eight to 12 fresh eggs each week, and used fresh cheeses, which are about 30 percent fat  (see note 2 below--high risk and heart patients should not do this).  Wanting to know if the scientific study was valid, I was, in affect, making myself a human laboratory specimen.  Meanwhile, no cheese crackers, chips, curls, puffs; Roquefort or blue cheese salad dressings; or anything with "old" animal fats, whole powdered eggs, or aged (sharp) or dried cheese, were allowed in my diet. I knew that oxidized components develop "free radicals", and like a weed-eater, they would cut and tear my artery lining. The smaller fat molecule in homogenized milk can lodge in artery walls, so that was discontinued, with tobacco (a proven killer); alcoholic beverages, and flesh foods--eliminating meat is known to lower ones cancer risk.
    "A beer a day keeps the doctor away!" Don't be fooled--you don't need it! Pathologists now classify alcohol as a toxin. It actually agglutinates the blood and adversely effects every cell in the body. Alcohol is a solvent and emulsifies cell walls--that is how it kills bacteria. In one medical procedures it is injected into the heart to eliminate abnormal tissue. Senior citizens should not even drink one glass a day--it further enlarges the heart's left ventricle, establishing an irregular heart rhythm. A smaller percentage of a wine-drinking French population die of heart attacks because an abnormal number dies of cancers of the pancreas and intestines. We know the apparent protection-factor in some alcoholic beverages is not the alcohol, but flavonoids. They tend to neutralize harmful oxides of fats, cholesterol, and fat-related compounds, and are reported to keep the blood thin and lower the risk of heart disease and cancer. These are also found in black tea, fruits and vegetables, chocolate, mulberries, peanuts, etc. Grape juice is not as effective as wine because the flavonoids leach from the skins during processing; so, to get the benefit, eat the grapes whole, and buy non-alcohol wines. If you are high risk, you doctor may advise you to take one-half of an aspirin every day--this thins the blood and does not have the tissue-emulsifying effects of alcohol.

    In developed countries heart disease is the number one killer, followed by cancer.  This is also true in my family--they die from heart disease, and if they smoked, then cancer may kill them first. They died, not of old age, but from improper health practices. This was not true of my grandfather; he was a retired dentist, and practiced good living habits to the best of his education. Eating quality foods like whole grain cereals and breads, he remained active and lived to 95. Grandpa was not as knowledgeable as we are today, and could have lived well past 100. That is my goal--I want to live my life to its fullest, and this is my goal for you, too. That is why this chapter is published on the Internet free (! But it is not within the scope of this chapter to discuss what Tish and I have done, for example, to have bone density measurements that match that of young adults. Preventing osteoporosis is just one essential part in our longevity quest. It takes an entire book to discuss all aspects of complete health, but this chapter is the most important--we are discussing America's number one killer, heart disease, and one of several reasons for organ degeneration, so let us learn the outcome of my self-conducted experiment consuming "fresh" cholesterol  while excluding the "old."

The Outcome

    I knew any old artery deposits should still be present, and if these became worse, the occlusions could increase to a risky 95 percent or greater.  For safety reasons I took anticoagulants during this 15-year experiment, gradually increasing the doses as the years progressed--this was to protect against clot formation and cardiac infarction. Meanwhile, I watched for symptoms of angina (chest pain with exertion) that would tell me to stop the "test-diet."  I had devised a plan before, and researched chelation therapy and considered adopting an "extreme" total-vegetarian diet to reverse any damages; all this planning proved unnecessary. To study the results after 15 years of this selective diet,  I submitted to cardiac work-ups that included a carotid artery ultrasound and angiogram at my expense.
    The results even amazed me! This "senior-citizen" had absolutely no blockages; in fact, my arteries were as clean as that of an adolescent. The doctor's thorough examination revealed no damage and any "old" deposits were not visible. This is remarkable because my artery walls should be scarred and have occlusions from many years of heavy smoking and other abuses (tobacco smoke is another oxidized compound).
         Late-stage atherosclerosis can lead to the death of blood vessels--this is called atheronecrosis. Artery mortality is not limited to coronary arteries, but can effect every system in your body because harmful components enter the blood through the digestive organs; they then pass through the portal system to the liver, then to the heart, lungs, and on to other organs. Adverse effects of atheronecrosis may range from dementia to diabetes. Your optometrist can easily view plaque formations in your eye's retina--how important it is to maintain an uncompromised circulatory system. An optometrist recently gave me a positive report and, after I read the smallest line on his chart, said to my wife and I: "No one is supposed to read that!" He then asked: "What do you eat?"--and classified me with vision corrected to 20/15.

Scientific Understanding is Increasing

    Astounded by the positive results, I headed for the college library to see what advances science has made in the fifteen years since I started this experiment. "Certainly we are more knowledgeable today", I thought. Well, yes! And no!  To avoid censure, physicians usually teach popular theories, so do not expect the majority to advocate eliminating these foods; but knowledge is progressive and science has now learned more about oxidized cholesterol.
    In addition to oxidized components traumatizing arteries and capillaries, it has been demonstrated that LDL cholesterol must be oxidized before it can cling to artery walls (Quinn, et. al., Proceedings of the National Academy of Sciences of the United States of America, Vol. 84, No. 9. (May 1, 1987), pp. 2995-2998).  This explains why the previous studies showed oxidized cholesterol clinging to the damaged endothelium while "fresh" cholesterol did not adhere. We have been told for decades that eggs are high in cholesterol and cause atherosclerosis, yet now we know "fresh" cholesterol does not 'stick.'"  This phenomenon caused one group to probe deeper into dietary cholesterol, as reported in an article published in the American Journal of the American Medical Association (April, 1999). Dr. Meir Stampfer emphasized that subjects eating seven to 14 fresh eggs a week had no higher heart attacks than those consuming less than one.
    Many medical teams are now studying the possible protective effect of vitamins and antioxidants. In one study, antioxidant vitamin E therapy has demonstrated a small protective effect against atherosclerosis; other antioxidants did not prove significantly beneficial (Speaker: J. F. Keaney, Jr., MD, Boston Univ. School of Medicine, American Heart Association 71st Sessions, Nov. 8-11, 1998). They know oxidation "aging" of cholesterol and fat-related compounds eventually occurs within your arteries; apparently vitamin E retarded these mutations.

Out With the Old, In With the New

    You  may happen to be an individual whose liver causes an abnormally high cholesterol level. A method to help protect your system is to accelerate the turnover of cholesterol in the blood stream. This occurs naturally in people with diets high in vegetables and fruits--they tend to have a lower risk-factor. Research has identified pectin, a water-soluble fiber, as a magic wand to achieve this "turnover." A constituent of many foods, pectin is used in making jelly. It is found high in many fruits and vegetables, and especially high in oat bran and the skins of apples. Pectin changes the digestive process to retard the digestion of oil. Your system senses this and increases the flow of liver bile in an attempt to emulsify more oil; then the liver reacts by removing cholesterol from the blood to manufacture more bile. This "out with the old and in with the new" process increases the turnover of cholesterol and may help eliminate the "old" before it oxidizes. Be careful, though, some beneficial oil-soluble vitamins may remain undigested, too, so do not go to extremes with an "oatmeal diet" (see note 3 below). Another factor effecting cholesterol levels is dietary fats and oils. These are precursors that your liver uses to make (synthesize) cholesterol. To help keep your cholesterol level from elevating, and reduce a corresponding irritation to the entire digestive tract, even liquid vegetable oils should not be used in large quantities.

Change is Slow, but Important

   Why do most health care workers remain silent on the damaging affects of  "aged" fat molecules in the diet?  Probably because we were not taught this in our anatomy/physiology or nutrition classes. This encourages confusion on the risks associated with eating oxidized components?  Research science knows about harmful oxides, and this encouraged "the doctor study", where physicians took antioxidant vitamin "A" for ten years. There was no remarkable results, but they were not required to stop eating oxidized cholesterol.
    There is no cholesterol in extreme no-animal-product diets. When adhered to, they have proven very successful in reversing heart disease; so, for the past 30 years research has tended to follow, you might say, an "Eastern monk diet" which also requires one to "train for a marathon." Businessman Nathan Pritican pioneered this ordeal in the 1960's, and  Dean Ornish of Harvard University has modified and revived an interest in this field. These diets usually require total vegetarianism--nothing from animal origin, and few people have the fortitude to adopt and maintain that regimen for any length of time. Obviously, new diets must be taught to provide something we can easily adapt to.   Heraclltus once said: "There is nothing permanent except change."  This field merits additional research--we need to explore new avenues and modify existing theories. Your health is important and proper education is justified; manufacturers would meet consumer demand for healthier foods, and the long-term benefits justified by lower medical costs and healthier lives; heart disease could very well cease to be America's number one killer.

You Must Be "Label Smart"

    By studying scientific advances and personally applying them, I know that proper nutrition is important, and the greatest benefit results from completely eliminating oxidized foods from the diet. That way your liver is not overwhelmed trying to eliminate these damaging components.   If your diet permits, use liquid cooking oil in moderation. People on a low-fat diet need oils that are called "essentials." Your liver lacks the enzymes to make these, so corn and soybean oil is better than monounsaturates, like canola and olive oil).
    To properly eliminate oxidized fats, you must be "label smart"--use only fresh cookies, cakes or other baked pastries, and only if they do not contain powdered egg yokes or animal fats (Lard proved toxic after being used in cooking for one week and during un-refrigerated storage--"Eat no manner of fat..."--Leviticus 7:23 (see note 4). This precaution also applies to prepared mixes--If they require eggs, do not buy the ones that contain powdered eggs or animal fats. I also avoid boxed macaroni, scalloped potatoes, or similar convenience foods with packets of powdered cheese--they are risky; as is aged or sharp cheese (I use the white cheeses from skimmed milk, like cottage cheese and ricotta; the fresher varieties like mozzarella on pizza, and American, longhorn, Colby and Jack.). For salad dressing, use something other than blue or Roquefort; and buy Parmesan cheese from your health food store that is similar to some fat-free brands--they do not contain mutated cholesterol (You may have different needs, so add these foods and fresh eggs to your diet only as instructed by your physician; see the caution and note 5 below. Also, I limit cheese consumption to less than one pound per week. Cheese has chemicals and salt that may elevate blood pressure; also, high salt intake is suspect in cataract formation).
    That was easy, wasn't it? Scientists may speak of things like "oxides of short chain fatty acids", but to keep it simple just remember, NO OLD CHOLESTEROL! Cholesterol content is high in egg yokes, animal fats, and most cheeses. After sitting on the shelf for about one week, or "aged" under refrigeration, it changes into something that should never enter your mouth.
   Continue reading to the end, or select here if you advanced from the beginning

A Word of Caution

    Before closing, I must call your attention to one more important fact: Heart disease is nothing to play with. Eighty percent of its victims do not display the characteristic warning of chest pressure with pain radiating down the left arm, and fifty-five percent die without knowing they were at risk--their first attack was fatal. For the survivors of cardiac arrest, chances are they had defibrillation within five minutes of onset; restoring necessary circulation stopped brain damage and increased their survival rate. Once you have deposits in your arteries other components in the blood can cling to them; in fact, one diagnostic procedure detects calcium within the plaque formations.  A high-risk friend of mine did not understand this and had a fatal heart attack while trying to loose weight on the popular "protein diet", which consisted of hard boiled eggs and cheese--be careful!  Says Francisco Lopez-Jimenez, MD,  a U.S. Department of Veterans Affairs  researcher, at the American Heart Association's 73rd Scientific Session: "People at risk [with heart disease,] are four times more likely than others to suffer a heart attack soon after eating a big meal." This study involved almost 1,000 patients at 45 different hospitals, and they still do not know for certain why eating triggers the attack.  So, use caution! I am not advocating that you abandon good logic or your doctor's instructions. Do not start a diet high in "fresh" cholesterol by eating eggs, cheese, or fats--it could be fatal; instead, remove oxidized components (this includes cigarette smoke) from your life, and work in harmony with your doctor's advice--he is trained in good nutrition. Physicians are more interested in your health than you are. A doctor's responsibility is very stressing--they want all their patients to improve, and grieve with family members when one dies. God only knows how often they wished they could outlaw tobacco and "spoon feed" clients, because patient non-compliance is one of their biggest problems.

You Can Live Longer

    Having said all this, I will end by mentioning that YOU are the one to make prudent decisions concerning your future--it is your life! Studies show that centenarians, about 70,000 in the United States, tend to have practiced good health throughout their lives (George Burns did not inhale--his cigar was a stage prop; cancer increases proportionally with the quantity and depth of smoke inhalation.). You must take control of your well-being by applying principles of good health, like a proper balanced diet and moderate exercise. This will increase your mental and physical well-being, and reduce the pain, inconvenience, and cost of a debilitated future. Then you will discover that by making wise choices, you can live longer. 

    You are invited to read my book, The Wise Shall Understand,  free on the Internet. It reveals the secret "key" necessary to "open" the encoded messages in Daniel 12 that were "closed until the end of the days" (verses 4 and 9).
    Daniel 12 has special information to help you understand the Bible and "last-day" events.  Learn why Daniel 12 was "sealed until the end of the days" by accessing: The Table of Contents and Appendix is at the bottom and you may leave comments for me to read in the guest book. As time permits, I will answer reasonable questions if you include your e-mail address.

     1. My genetic makeup keeps serum cholesterol levels higher than normal--it is still over 200. It is interesting to note that free-radical research has centered on a "tablet" solution. For example, 10,000 doctors took vitamin "A", an antioxidant, for ten years. That study did not show a reduction in heart disease. How much easier it would have been to eliminate "aged" cholesterol from the diet--that is, powdered eggs, aged cheeses, and stored animal fats. This is easily done in a society where fresh eggs are readily available, cheese is made rapidly with rennin, a bovine enzyme; and consumer demand has promoted vegetable oil use in many products.
    2. Being educated in, and required to teach patients, the popular heart disease diet intimidated me to eliminate eggs from my table. Instead, they were continued providing they were obtained from healthy hens. Many health-food stores and supermarkets sell eggs from chickens fed a vegetarian diet (Eggs should be eaten in quantities recommended by your physician). A study at Loma Linda University found leukemia viruses in over 60% of California eggs sampled.  Read labels at your feed store and see how difficult it is to buy lay mash anywhere that is un-fortified with animal fat and meat. To avoid pathogens, purchase eggs from a source that does not use chicken feed containing animal byproducts.
       3. Pectin is also available at some health food stores in capsule form. It binds with calcium in the stomach, which in turn binds with liver bile, making it inert; therefore, it should be taken with a "fatty" meal before digestion is complete.  Do not use pectin in large quantities to avoid the risk of losing oil-soluble vitamins. It may be wise to take a one-a-day multi-vitamins/mineral supplement between  meals, say one-hour before eating, when there is no pectin in the stomach to hinder its absorption.
     4. The management at Mexican-food and other restaurants want your business and will often say they cook with vegetable oils when, in fact, they are using cheaper animal fats or fat/oil blends.  It is important for you to know, so be certain to inquire. If they cook with vegetable oil, they will be more than happy to show you its container. Also, they usually use the safer milder cheeses because they are more economical than sharp varieties, but do not be afraid to inquire.
    5. Disclaimer:  You should apply the principles outlined in You Can Live Longer wisely and under the supervision of your doctor. Eliminating oxidized foods should prove very beneficial, but we do not recommend that you add any foods to your diet that you are allergic to, or that your doctor does not recommend. Should you ever try vegetarianism, eliminate flesh foods cautiously, making certain that  your meals are augmented with other nutritious foods to ensure a proper and balanced diet.

    You may photocopy and distribute this article in its entirety for non-commercial purposes providing it remains intact without modification, omission, or alteration, and contains the footnotes, this copyright notation, and u.r.l.s.
Copyright 2000 by Charles H. Clever, all rights reserved.Clever Diet, good health long life, aging, heart attack,American Heart Association,J. F. Keaney, Jr., MD,Quinn,Dr. Meir Stampfer, angiogram, free radicals oxidized cholesterol, LDL cholesterol, heart attack atherosclerosis cardiovascular disease sharp cheese charles h. clever, clinica biblica, Dr. Eduardo Saenz atherognecrosis,National Academy of Sciences of the United States of America,endotheliumClever Diet, good health long life, aging, heart attack,American Heart Association,J. F. Keaney, Jr., MD,Quinn,Dr. Meir Stampfer, angiogram, free radicals oxidized cholesterol, LDL cholesterol, heart attack atherosclerosis cardiovascular disease sharp cheese charles h. clever atherognecrosis,National Academy of Sciences of the United States of America,endothelium,pritican diet,dean ornish