Cholestorol, Triglycerides, and a Mostly Meat Diet

Three months ago, I made the switch to a low carb diet. I had two goals, one was to continue losing weight. The other was to improve my health and reduce my risk of heart disease. After reading a number of things, most recently Good Calories, Bad Calories by Gary Taubes, I wanted to try a diet with very little carbohydrates and almost no sugar at all. I started a diet of mostly meat, eggs, cheese and vegetables (plus nuts and berries).

I have lost some more weight, another 10 pounds since I started. But I was also interested in the effect it would have on cholesterol and triglycerides. I hoped that it would lower my triglycerides, raise my HDL cholesterol and not raise my LDL cholesterol too much. Fortunately, I had my lipid profile done last December so I could compare. Here were the numbers then (the normal range is within brackets[]):

Triglyceride (mg/dl): 112 [40-160]
Cholesterol (mg/dl): 153 [<200]
HDL (mg/dl): 31 [29-67]
LDL (mg/dl): 100 [<130]
TC/HDL ratio: 4.94 [<5]

Not a terrible profile by conventional standards. Everything is within normal ranges. Still, HDL is a little low and the ratio is just within normal range. And even though the triglycerides aren’t bad, there is plenty of room to push that lower.

So after three months of meat, eggs, cheese, veggies and nuts, what is my lipid profile now?

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