I have eaten red meat and eggs, cooked with butter, added sea salt to all of my food, every single day for 3 years and 3 months now. And my risk of heart attack or stroke has decreased by 66%. How can that be when prior to carnivore, I was eating a diet that I thought was healthy full of vegetables and fruits, whole grains, oats, rice, potatoes, lean meats, egg whites, low-fat dairy, almond milk, fig/oat/nut bars, supplements and protein powders? And changing my diet to low/no carb caused my body to use more fat for energy, so my liver increased my LDL & HDL output? People always assume that cholesterol is the #1 cause of heart disease, but it's actually inflammation that causes heart disease. So, why has my risk actually dropped? Because the ASCVD (atherosclerotic cardiovascular disease) risk developed by the AHA doesn't just use cholesterol and LDL in its calculation because they know that the underlying cause is inflammation. So they use: - Weight/BMI - mine dropped significantly after changing my diet - Blood pressure - mine dropped 30 points, I'm no longer pre-hypertensive - A1C, Diabetes history - A1C has dropped, no longer at risk of prediabetes - HDL - my HDL has doubled - Smoking History - I have never smoked So, although my LDL has increased, it's only a very small portion of the bigger picture. Eating this way has not only given me the ability to be more active, drop weight and BMI, but my BP is the lowest it's ever been in my life! Also, my HDL used to be considered low in the 40s, but now it's in the 90s. HDL is what brings unused cholesterol back to the liver. So, an increase in LDL with an increase in HDL is completely healthy and normal. Plus, my triglycerides have dropped significantly. I'd say that changing my diet and prioritizing foods that I have always been told will give me a heart attack is what has helped reduce my risk of heart disease. Go figure 🤷‍♀️