Home Forums Hunting & Shooting Hunter's Campfire What causes plaque in your arteries?

Genes,,

Right now, probably this sack of Dollar General Easter jelly beans I’ve almost demolished.

But why? It's not just a bad luck of the draw.

Hog cracklins'

Yep

I do not think science has it quite figured out why yet.

Inflammation.

Glyphosate.

Been saying this for decades. Insulin spikes irritate (inflame) the inner lining of the arteries, resulting in abrasions. Plaques form over the abrasions like scabs for the purpose of healing. If the insulin spikes are too frequent (due to frequent consumption of starchy and sugary foods), the plaques never stop accumulating, till there's an occlusion.

Karchners in Krotz Springs, Louisiana has the best. They’re on the LSU Tailgater’s approved list

Try to get in their parking lot on a Friday evening before a LSU home game on Saturday.

That actually makes more sense than any other explanation I've seen. Some folks have genetics that make them more susceptible to this than others I would imagine.

They are good, but I'm from Sorrento, Louisiana. The Boucherie' capital of THE WORLD, where the WORLD cracklin cooking contest happens and the we select the "WORLD CHAMPION" cracklin' cooker. LOL ........................So mine are pretty damn good.

My Cardiologist told me that genetics does play a big role in this just as Jorge mentioned.

A man can’t argue with that!!

The Gonzales Jambalaya fest is a good one.

I don't think it's the insulin itself causing the inflammation. It doesn't make sense that insulin which the body made to carry blood sugar and store it as fat would of itself be irritating to arterial walls. I do think it's very possible that constant exposure to higher-than-normal insulin levels may cause inflammation in the arterial wall. The frequent consumption of highly processed foods and sugar would certainly cause constant exposure to higher-than-normal insulin. I think we are to the point where about half the population is insulin insensitive.

Yes, Greg, I do think certain genetics could be more susceptible.

Sitting in my office in Gonzales now! LOL

I love some good cracklins. You do know that dietary cholesterol cannot be absorbed into the body, don't you?

It does. Some people's pancreases are genetically more responsive to blood sugar increases, and some have inherited what's called a sluggish pancreas. The more responsive pancreas will instantly sense a rising blood sugar and respond with just enough insulin to bring it down. The sluggish pancreas won't detect the rising blood sugar levels till it has reached a very high level, and then it will secrete massive amounts of insulin as a late response.

Regardless, those with an inherited sluggish pancreas can address the issue with a diet low in starch and sugar.

Genetics plays a role in everything humans do, and what they are. To be more specific, the inflammation caused by many factors not just insulin. The main out side cause is just plain bad diet. This inflammation (spikes if it makes you picture better) grab the cholesterol as it passes in the blood stream across the inflammation. It is usually (clinically) defined by LDL/HDL rations, which really doesn't say anything either. From a money making point Big Pharm says you have to block the mechanism with statins. Just take 2000 mg Omega oils (fish oil everyday)

I believe that it may concern the amount of salty seasonings that are generally applied to cracklings fresh out of the cooker but it would be sinful not to serve them that way.