David Halmagyi

[David Halmagyi @DavidHalmagyi]

@nicknorwitz @exfatloss I think this study will interest you (if you've not seen it already)

[David Halmagyi @DavidHalmagyi]

@exfatloss @ElizabethK21601 I’m not sure if Mascarpone is easily available in the US but it is in Europe and has roughly the same macros as heavy cream. At least per fat grams (it is 40% fat). It does have citric acid but no other ingredients beyond milk and cream.

[Nick Norwitz MD PhD @nicknorwitz]

🚨New Paper: "Seven Years of 700 Cholesterol Without Coronary Atherosclerosis: A Lean Mass Hyper-Responder Case Report"

Link: https://t.co/5VnRpZlFdR

For the past 7 years, I’ve been running what is essentially a natural experiment in cholesterol and heart health.

During that time, I’ve largely lived with:

👉Total cholesterol around 700 mg/dl
👉LDL cholesterol between 500–600 mg/dL

I recently underwent advanced coronary CT angiography imaging with AI-guided analysis. This is not a CAC. It measures all plaque (soft + calcified), with expert interpretation and AI-guided analysis capable of quantifying plaque down to the cubic millimeter (mm3).

Now, to address the obvious question:

Am I too young for plaque?

In brief: No.

The clearest comparison is individuals with homozygous familial hypercholesterolemia, who often have similarly extreme LDL/ApoB levels and can develop advanced plaque as toddlers, and even heart attacks as early as age 8.

Also, nutrition influencers in their 30s have publicly shared quantified plaque scores from these same imaging technologies. In one recent case, a plant-based influencer in his thirties was found to have 61.3 mm³ of plaque despite having far lower lifetime LDL exposure. (He can identify himself if he so chooses.)

My case also isn’t a one-off.

There are many individuals like me, including older individuals with similar LDL-C and ApoB without any plaque.

The difference is that I’m an unusually well-characterized subject, with extensive metabolic data and health markers tracked over time. You can learn more at the newsletter or open-access paper, linked above.

The science of heart health is not settled. And cholesterol is not a simple story.

🚨 If you want to help spread the word...

Quote Tweet this post (or create an original post) including the article link with a thought. Academic papers are increasingly evaluated using attention metrics. Original posts from unique users are one way to increase these metrics and help ultimately increase its reach.

🚨 If you want to learn more, I'll include more learning resources below 👇

[David Halmagyi @DavidHalmagyi]

@exfatloss @KetoCarnivore I have a hunch that in some cases weight loss stalls are caused by the body itself to handle body size and weight distribution changes (for example shrink skin). And forcing through these (by drugs or will power based calorie restriction, etc.) causes issues.

[David Halmagyi @DavidHalmagyi]

@exfatloss It’s insane that industry can take heavy cream and make it into a zero fat high carb product.

[David Halmagyi @DavidHalmagyi]

@isgitt_joh53252 @JasonC88766481 @TuckerGoodrich @DIY_Tardis @cremieuxrecueil @grok For LA you are what you eat. If you eat high LA for years it gets built into your fat tissues and it gets released into your bloodstream for years like if you would still eat it. It can take several years for it to be aligned with the new diet. For more: https://t.co/YiuzE8YOSb

[David Halmagyi @DavidHalmagyi]

@exfatloss @KetoCarnivore @MikeCarrato Of course that still doesn’t explain why you stagnated on the exfat150, as that would fit this strict criteria too. But I’m generally very sceptic of the random “I tried keto and it doesn’t work for me” experiences.

[David Halmagyi @DavidHalmagyi]

@exfatloss @KetoCarnivore @MikeCarrato I think keto is too broad term. In my own experience there is a big difference between eating “simple” keto (<50g carbs) and having 2+ mmol/l blood ketones. Which can be achieved only by both lowish protein and really low carb (<20g). Neither happens in “regular” keto usually.

[David Halmagyi @DavidHalmagyi]

@exfatloss @KetoCarnivore @Anonomata But even current times there are a lot of Hungarian recipe using traditionally preserved ham (so lot of salt) and these recipes start with soaking the ham overnight in water to get them less salty (and throwing away the soak water).

[David Halmagyi @DavidHalmagyi]

@exfatloss @KetoCarnivore @Anonomata I think the assumption is that because in the past salt was the main preservative they had to eat more of it. But any medieval recipe shows that they did not eat these salty things on their own, but they made some stew or soup or whatever with it to which they did not add salt.

[David Halmagyi @DavidHalmagyi]

@FatLossMastery @KetoCarnivore @Mangan150 I ate what I used to eat but I cannot exclude that there was a shift during the uni years. So that could explain the getting back to obese. But there was no diet change when I got lean.

[David Halmagyi @DavidHalmagyi]

@FatLossMastery @KetoCarnivore @Mangan150 And I did not move country to university, only to a different town. Diet may changed a bit this time though as I was on my own instead of my parents providing meals. But activity levels were maybe even higher than before as I walked a lot instead of being driven everywhere.

[David Halmagyi @DavidHalmagyi]

@FatLossMastery @KetoCarnivore @Mangan150 I wasn’t sick, energy/activity were normal. It lasted until ~19, then my old appetite came back, and by 22–23 I was obese again. 2/2

[David Halmagyi @DavidHalmagyi]

@exfatloss @BossWizzard1984 @StevenMBelknap @KetoCarnivore @sudas1891 @Only1MoreThing As I understand pemmican was rarely eaten “raw” traditionally but rather it was used as an ingredient in soup or stew. It was only eaten directly when they really had to eat something but there were no place or time to make a proper meal.

[David Halmagyi @DavidHalmagyi]

@exfatloss @st0nkb0t11k @DavidVio2 Or butter with spoon. Butter seems to produce problems less frequently even for those who otherwise doesn’t do well on diary. And is usually much more palatable than tallow / lard.

[David Halmagyi @DavidHalmagyi]

@KetoCarnivore If they call it creatine the study can be used as promoting / marketing material for creatine supplements. Which would be less compelling if it would be just meat.

[David Halmagyi @DavidHalmagyi]

@KetoCarnivore @ChasingMoreTime @ClausCarlsen1 People also tend to forget that if you hunt / butcher your own meat only a small portion would be offal and liver. A cow has 250 kg meat, but only 6 kg of liver. No way you can eat liver regularly in substantial amount unless you just throw away lean meat and hunt again.

[James Lucas @JamesLucasIT]

Wildlife in all its beauty - a thread🧵

1. When its cold enough you can see their song

[David Halmagyi @DavidHalmagyi]

@pricingdoctor @KetoCarnivore @CarnivoreAugust @TheDataAP Keep in mind that it should be with 2:1 fat:protein ratio. Which means 1800-2200 kcal for that 400g food. Which should be fine for most people on daily bases.