Following is a link to 4 videos made by an Australian called Frank Cooper. Now, people on this blog may have come across him, but for those who haven't check out what he has to say - I'm sure he will be of interest.
I first came across Frank whilst reading Anthony Colpo's book, 'The Great Cholesterol Con', and is the author of a book called 'Cholesterol and the French Paradox'. Below is a link to a review of the book and more info. on Frank.
Frank, among many, is not a fan of the cholesterol hypothesis and it's conventional treatment, but why would that be of interest to the good folk who regularly read these posts? Well, he has familial hypercholesterolemia first diagnosed aged 29.
He is now 60, in excellent health and does not take any medication.
Written by
MikePollard
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I was interested to hear that Frank has FH, but I just wonder how many others with the condition have had early heart attacks. I have found it hard to find accurate figures about the exact morbidity and mortality of FH, other than the usual. For every Frank there may be 10 Joes who are not so fortunate.
If the majority of FH in the UK is undiagnosed then we should be seeing large numbers of people with heart disease due to FH and certainly some contributors to this site are testimony to that, but how many I don't know.
I was diagnosed with FH at the ageof 28 when my cholesterol was found to be between 10-12 mmol/l. I am now 66. Both my parents died at 64 yrs. from cardiovascular diseases in 1969, long before most people (including myself) had even heard the word 'cholesterol'. At PM my mother was found to have had coronary occlusion due to coronary atherosclerosis & my father a ruptured large aortic aneurysm. Of course, as things are now they would have been screened, received appropriate therapy & I am sure would not have died at the age they did. I have taken cholesterol-lowering therapy since 1973, starting with Atromid-S, Questran, Zocor & currently Crestor 40 mg. + Ezetrol 10mg. daily. My cholesterol currently runs at between 4 & 5 mmol/l. I, therefore, take an interest in anything to do with cholesterol and my attention was aroused when I heard Frank Cooper state on his video that there are lots of people with high cholesterol who have clean arteries. I would like to know what proof he has of this because if there is some way of finding out I should like to be screened.
This is true. If you want to lower cholesterol and you do not have a genetic programmed over production rather than a predisposition, there is the POSSIBILITY (subject to INFORMED medical specialist opinion - not just the pre programmed GP) that the ketone based low to zero CHO carbohydrate diet will reduce the atherosclerosis regardless of drugs. Cure the root cause not the symptoms. Try looking at this link youtube.com/watch?v=UZoQiDa...
BTW it appears that he got the wrong name for "sugar" by calling it Fructose but look at his answers to questions and what he meant was the 50% of sucrose that is fructose "as he had dealt with the glucose under CHO Messy communication but OK biochemistry.
I learned a lot from Frank Cooper over the last five years.
Sucrose is a type of sugar that is present in almost everything we eat. It is a natural compound and one that gives us valuable energy, but it can be harmful when over-consumed.
Simple sugars are carbohydrates. Glucose and fructose are monosaccharides and sucrose is a disaccharide of the two combined with a bond.
Glucose and fructose have the same molecular formula (C6H12O6) but glucose has a six member ring and fructose has a five member ring structure.
Fructose is known as the fruit sugar as its make source in the diet is fruits and vegetables. Honey is also a good source.
Glucose is known as grape sugar, blood sugar or corn sugar as these are its riches sources. Listed in food ingredients as dextrose.
Sucrose is the sugar we know as sugar or table sugar. Typically extracted as cane or beet sugar. If sucrose is treated with acid or heat, it hydrolyzes to form glucose and fructose.
This mixture of sucrose, glucose and fructose is also called invert sugar.
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