A NEW THEORY ON CANCER

So as I mentioned I am doing Keto. Everything on my blood tests has gotten better - except my cholesterol.  It is well known in the Keto community that Cholesterol goes way up on Keto and mine did that.  But why? I mean we know that food itself does not relate to the cholesterol level. Your cholesterol level is controlled by the liver.  We also know that people on Keto usually have their cholesterol stabilize once they have been on Keto for a while. 

Finally someone figured it out Cell Walls

Cholesterol in cell walls "Most people think of cholesterol as something that is mainly found in the blood," says Zinöcker. “But only a small part of it is found there. Most cholesterol is distributed throughout our cells.” Cholesterol is an indispensable part of the cell membrane – a kind of flexible wall along the surface of the cells. This membrane protects the cell contents inside, but it’s not completely impermeable. The cell needs substances like nutrients, building blocks and signaling substances from the rest of the body. It also has to get rid of waste. The cell membrane allows substances in and out in a very controlled way. In fact, a well-functioning cell membrane is extremely important for the cell to function.Research has shown that cholesterol is an essential component of this membrane. Between 30 and 50 percent of the cell membrane consists of cholesterol, where it has a very important task.Adjusts membrane stiffness "Cholesterol adjusts how fluid the membrane is," says Zinöcker. The cell membrane can become more or less rigid, depending on how cold it is and what kinds of fats it consists of. The latter depends on what we eat. When we eat more polyunsaturated fat, the cells incorporate more polyunsaturated fat into the cell membrane, making it more fluid. To compensate, the cell also incorporates more cholesterol in the membrane. Cholesterol has a stabilizing effect on the soft membrane. If we eat more saturated fat, the opposite happens. The cell membrane becomes stiffer and no longer needs that much cholesterol.

At the same time... last year I stumbled upon a researcher who was looking at how cells started their journey to cancer. Mina Bissell has been researching the extra cellular Matrix (the area surrounding your cells) for about Thirty years. Her amazing information is, that when the area surrounding your cells starts to break down, your cells start to "break free" / "become deformed" and proliferate. It is the area surrounding the cell that keeps it in shape. That keeps it from proliferating.  To use an example... maybe sausage. It has a thin layer that keeps the stuffing inside. But if that breaks down it will come spilling out. Well, what about this polyunsaturated fat making the cell wall more fluid? And saturated fat making the cell wall more stiff?  Dr. Bissell has shown that once you replace the outer layer of any cell that is proliferating it will return to normal and stop proliferating. 

And then it hit me... are an excess of polyunsaturated fats causing cells to break down more easily?  If we ate more saturated fats would the cell wall get stronger? Less fluid leading to less proliferation?

And let's go further, going back to my last post talking about inflammation in the cell due to excess carbs and water. If the cell interior is stuffed full of water, pushing on the cell wall, at the same time was we are eating fats that make the cell wall more fluid, does this not explain how the cells "break down" and proliferate? There is pressure on the cell wall from the inside due to sugar and the fats that make up the cell wall are less strong and firm.