Before sugar, we were talking about cholesterol

Gary Taubes

I’ve been tied up the past month, finishing and closing my New York Times Magazine article on sugar and high fructose corn syrup, It came out in the newspaper today. But before the sugar article took over every spare minute of my life,  my wife, Sloane, a source of wisdom and humor (and patience) in the family, strongly suggested I get my blood lipids checked and post the results for those who were dismayed or discouraged by my choice not to do so on the Oz show. Sloane wasn’t the only one to suggest this was a good idea. Some of those commenting on my blogs were insistent, to put it mildly.

So it took me awhile to get to a Quest lab with a prescription. Then it took another week for the results to come back. That was three weeks ago. Now I finally have the time to post them. Keep in mind as you go through these that I do indeed eat three eggs with cheese, bacon and sausage for breakfast every morning, typically a couple of cheeseburgers (no bun) or a roast chicken for lunch, and more often than not, a ribeye or New York steak (grass fed) for dinner, usually in the neighborhood of a pound of meat. I cook with butter and, occasionally, olive oil (the sausages). My snacks run to cheese and almonds. So lots of fat and saturated fat and very little carbohydrates. A deadly diet, according to Dr. Oz. Without further ado, here are my numbers,



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Randy Botti
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