Guest guest Posted November 4, 2005 Report Share Posted November 4, 2005 Thrombotic Blood Clots JoAnn Guest Thrombotic Blood Clots JoAnn Guest Nov 02, 2005 17:49 PST We know that consumption of coldwater fish: *Thins the blood *Protects arteries from damage. *Inhibits blood clots (anti-thrombotic) *Reduces blood triglycerides *Lowers LDL blood cholesterol *Lowers blood pressure *Reduces risk of heart attack and stroke Certain seafoods appear to even offer protection against killers like heart disease and cancer. The reasoning behind this is that the natural oils found in fish appear to curtail the body's overproduction of several hormone-like substances called prostaglandins and leukotrienes. Overactive prostaglandins and leukotrienes can cause blood clots, inflammations, and serious glitches in the immune system. Omega-3 oils halt these destructive reactions before they get out of control, something that is critical in preventing heart disease – today's number one killer. There are three villains lurking deep inside our bodies that cause heart attacks and strokes. They are the plaque that can clog arteries and dangerously restrict blood flow; the accumulation platelets (sticky pieces of blood cells) that clump together and form clots, and the sudden unexplained spasms of blood vessels that can throw the heart out of kilter or halt the flow of blood to the brain, causing strokes. Studies on fish oil show it works wonders in reducing or eliminating all three risks. People who eat lots of fish seem to have thinner blood, which is less prone to clotting. Omega –3 oils also reduce triglycerides and dangerous LDL cholesterol and that, say the experts, may be why fish is such a powerful ally in the battle against heart disease. Eskimos eat about 13 ounces of omega-3 rich seafood a day and rarely ever suffer from heart attacks. The same is true of Japanese fishermen and their families who consume, on average, at least seven ounces of fish daily. Norwegian scientists recently discovered that a mere three ounces of mackerel in the daily diet, thins the blood within six weeks, significantly reducing the risks of clogged arteries, heart attacks and strokes. In Britain, a study involving hundreds of participants revealed that those on a heavy fish diet developed higher concentrations of " good " HDL cholesterol than even vegetarians. The best news is that it might not even take very much fish to fight off heart disease. Researchers at the University of Leiden in the Netherlands monitored residents of one small town who ate only one ounce of fish a week. The results were astonishing. The risk of heart disease in the study group was 50 percent, less than among those who ate no fish at all. Experts warn that hypertension, or high blood pressure, is the red light warning us that a life-threatening heart attack may be headed toward us like a runaway train. To stop it, they say, get that blood pressure under control! The Central Institute for Cardiovascular Research in Berlin studied 24 men with slightly elevated blood pressure. For two weeks, half of the group dined daily on two seven-ounce cans of mackerel and followed that with three cans a week for the next eight months. Mackerel was chosen for its very high levels of omega-3 oils. The results? The higher the levels of omega-3 fatty acids in their blood, the more their blood pressure dropped. The conclusion: A minimum of only three ounces of mackerel a week lowered blood pressure about seven percent- and eliminated the need for medication. PORTLAND, OREGON. Research carried out over the past 20 years has clearly shown that omega-3 fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) are essential elements in human nutrition. the primary source of DHA and EPA is fatty fish and oils from the tissues of such fish. DHA is a vital component of the phospholipids in cell membranes throughout the body, but is particularly abundant in the brain, retina, and sperm. fish oils either from whole fish or in the form of supplements have been found to aid in preventing or ameliorating coronary heart disease, stroke, lupus, nephropathy (kidney disorders), Crohn's disease, breast cancer, prostate cancer, colon cancer, hypertension, and rheumatoid arthritis. fish oils have been found particularly effective in preventing arrhythmias and sudden death from cardiac arrest. Several studies have shown that people who eat fish once or more each week can reduce their risk of sudden cardiac death by 50-70 per cent. EPA has been found to inhibit blood clotting and EPA and DHA contained in fish oils inhibit the development of atherosclerosis. Fish oil supplementation also significantly lowers overall triglyceride and cholesterol levels without affecting the level of HDL ( " good " cholesterol). Recent research has shown that the consumption of high fat meals can initiate the development of atherosclerotic deposits. Dr. Joseph Pepping, a consulting pharmacist at the Kaiser Permanente, provides a comprehensive review of the many benefits of omega-3 fatty acids and their derivatives. He cites evidence that eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which are found in fish oils are helpful in the prevention and treatment of cardiovascular disease. While EPA is readily synthesized in the body from alpha-linolenic acid (found in flaxseed oil) Dr. Pepping states that the synthesis of DHA is much more difficult and that DHA must be obtained directly from fish, certain algae or gree, leafy vegetables. He also points out that the body's optimal balance between omega-6 (linoleic) and omega-3 (linolenic) fatty acids is a 2:1 to 4:1 ratio. Unfortunately, the typical Western diet contains these acids in ratios of 20:1 to 25:1. An excess of omega-6 fatty acids can lead to formation of blood clots, allergic and inflammatory disorders, and the accelerated growth of certain cancer cells. Dr. Pepping recommends two servings of cold-water fish (e.g. alaskan salmon, mackerel or herring) per week, 2-4 grams of fish oil capsules per day. Omega-3 essential fatty acids. American Journal of Health-System Pharmacy, Vol. 56, April 15, 1999, pp. 719-24 .. Oil Processing How did we lose the good fats and other vital nutrients? Good fats were lost in the diet because of their sensitivity to destruction by light, air, and heat. Low fat foods are becoming more and more popular. They cannot keep us healthy, but they serve the manufacturers' need for long shelf life. Since the good fats can spoil rapidly, long shelf life requires their absence from foods. But health requires their presence. The n-3 EFA is destroyed by light, air, and heat 5 times more rapidly than is the n-6 EFA. Since 1850, average intake of n-3 has decreased to 16% of what it was then. N-6 intake has doubled in the past 100 years, mainly due to strong promotion of n-6 rich oils such as safflower and corn oils. Most of the population does not get enough n-3. People on low fat diets are likely to get insufficient n-3 as well as insufficient n-6. As a result, research shows that more than twice as many health problems respond to n-3s as respond to n-6 supplementation. However, both are essential and so both must be present in the right ratio. Too much n-3 EFA will crowd out the n-6 (this can happen from exclusive use of flax oil) and will lead to n-6 deficiency, while too much n-6 EFA will crowd out the n-3 and lead to n-3 deficiency. Besides losses of EFAs due to processing, minerals, vitamins, fiber, enzymes, and probiotics are also lost for the same reason. These components of health must be replaced either by returning to a diet more in line with nature—fresh, whole, raw, organic—or by taking supplements of the components of health missing from our diets. How can typical processing methods alter fats and endanger health? Foremost among destructive processing methods are hydrogenation (or hardening), frying, and the processes used to make cooking (refined, bleached, deodorized [RBD]) oils. Hydrogenation, which is used to turn oils into margarine, shortening, or partially hydrogenated vegetable oil, produces trans- fatty acids, which are twisted molecules. Twisted, their shape changes, and they lose their health benefits and acquire toxicity instead. According to the Harvard School of Public Health, trans- fatty acids double risk of heath attack, kill at least 30,000 Americans every year, and increase diabetes. Other research shows that they interfere with vision in children, interfere with cerebral cortex function (lower intelligence), interfere with liver detoxification, make platelets more sticky, correlate with increased prostate and breast cancers, interfere with insulin function, and in animals (no human studies done) interfere with reproduction. They also interfere with EFA functions, and make EFA deficiency worse. Frying has been known for 40 years to increase cancer and heart disease. During frying, oils are exposed to the destructive effects of light, air, and heat, all at the same time. When fried food turns brown, the brown part is toxic. That's because when it is fried, the food loses water and dries out, then overheats and burns. If the food remains wet, it cannot burn. Only the outside of fried food burns: the inside is steamed, even in a frying pan. The same premise applies to baking. The outside (crust) dries out, overheats, and burns. The inside of the bread remains moist, and is steamed. To prevent overheating and burning, use water in a pot or pan, and use a lid so the food remains wet. Then it cannot burn. Take care that when you protect the top of the food from burning, you don't forget the bottom of the food. Stir or add water to keep the bottom of the food from burning. ------------- Refined Cooking Oils are made by treating oils pressed from seeds with corrosive base, corrosive acid, and bleaching clays. This is done to remove 'minor' ingredients, which have major health benefits, but shorten the shelf stability (shelf life) of the oil. Bleaching turns oils rancid, and they acquire a bad odor of rancidity. They must then be deodorized to remove the rancid odor, and this process is carried out at frying temperature. Oils treated this way have lost most of their minor ingredients (vitamins, minerals, essential fatty acids) are unbalanced, and contain about 0.5 to 1% molecules that have been changed by the processing from natural to toxic. All of the cooking oils normally found on store shelves have been treated this way (these are the refined, bleached, deodorized or RBD oils), except for extra virgin olive oil, which has not undergone RBD processing and retains its minor ingredients intact. --\ ------------------------ EFAs (essential fatty acids) and saturated fats have opposite effects in the body. EFAs (especially n-3) increase insulin sensitivity and make platelets less sticky, making a clot in an artery (stroke, heart attack, embolism) less likely. Saturated fats, on the other hand, increase insulin resistance and make platelets more sticky. Get your carbohydrates from green vegetables rather than from breakfast cereals, bread, pasta, or corn. Dr. Michael DeBakey of the Baylor University states that no one knows precisely how atherosclerosis begins or what triggers the process. Most Americans, members of Western society, and to a varying extent members of other developed societies have some degree of atherosclerosis by the time they reach adulthood. In fact, autopsies performed on young American soldiers (in their twenties) killed in the Korean War revealed some degree of atherosclerosis in their arteries. By contrast, death due to atherosclerosis is uncommon in less developed societies. Dr. DeBakey states that the symptoms which signal atherosclerosis are related to a number of factors, including the site where the artery is narrowing, how much narrowing there is, and how fast it is developing. If the artery's passage is being filled in over a period of time, causing only minor slowing of the circulation, the body, by a remarkably adaptive mechanism, develops alternative channels of blood flow around the obstructed site. These channels, or new blood vessels, are called collateral vessels and can shunt blood around the obstructed area so it reaches the vital organs and tissues. Atherosclerosis was once thought to be a degenerative disorder, one in which the body's parts simply wore out. However, this is not true. Heart attacks now represent one of the major causes of death in men under age 40 in the United States. Further more, when you look at the arteries under a microscope, you find that the changes which occur in the wall of the artery initially are characterized by a growth of new cells, not by degeneration. (Degeneration may occur later, however, after the wall of the blood vessel has been severely damaged.) Most researchers of atherosclerosis believe that something causes the protective lining of the innermost layer of the artery (the endothelium) to be damaged, thereby allowing toxic substances from the bloodstream to enter the artery wall. These substances then build up, eventually causing the artery to narrow and be blocked. The precise cause and nature of the original injury to the arterial lining is not known. One of the potential sources of damage to the arterial wall lining is a high level of cholesterol and triglycerides in the blood. These fats are transported in the blood by complex, spherical vehicles called lipoproteins. These fats have been proved dangerous in animal studies. Another potential source of damage is high blood pressure . This phenomenon may be explained by comparing the circulation in the human body to fluid in a pipe: If fluid is forced through a pipe at a high pressure over a period of time, there will be a greater degree of strain on the system of pipes (and on the pump) than if the liquid flowed through at a low pressure. A third possible cause of injury to the arterial wall lining is cigarette smoking. The smoker breathes in carbon monoxide with the cigarette smoke, which displaces some of the oxygen that should be carried in the blood. This, then, could result in the lining of the arteries some distance from the heart being deprived of oxygen as there would not be enough oxygen left in the bloodstream to feed these distant arteries. In addition, the nicotine contained in cigarette smoke can directly damage the heart and blood vessels. And, as if these were not enough reasons not to smoke, some individuals are sensitive to tobacco smoke and have what appears to be an allergic reaction. The " invisible " damage that results, revealed only years later, is believed to be due to the formation of substances in the blood, called " immune complexes, " that are provoked into existence by the tobacco smoke. These substances are then deposited onto the artery wall, subsequently causing injury to the cells that make up the wall's lining. Once these cells are injured, they become dislodged from the artery wall, exposing the tissue underneath. This tissue, called collagen, now has direct contact with the bloodstream. Collagen has a propensity for attracting and collecting certain cells from the blood, called platelets. Platelets are intimately involved in the formation of blood clots, and under normal circumstances we need them to help us stop bleeding when we are cut or wounded. However, when platelets, which are sticky cells, collect in great numbers at a site where they are not wanted in an artery-they may lead to the formation of a clot that blocks the artery and stops the normal flow of blood. A blood clot in this way can cause a heart attack or stroke. Other ways in which platelets may play a role in atherosclerosis are being explored. For example, it is known that platelets are involved in the formation of substances called prostaglandins which may cause damage to the arteries. --\ ------------------------- Heart failure is caused by a combination of poor diet, lack of nutrients and the introduction of many toxic chemicals into the body which cause inflammation in the heart and arteries. I had several heart attacks as well and recovered using purely natural remedies. Drugs weaken the heart and eventually lead to even further damage. Heart drugs took my mother’s life. I determined that I would deal with my heart attack naturally. So far I have succeeded and have been restored to live a better life. I have more strength and heart palpitations, pounding and arrhythmias have ceased altogether and all the other symptoms have also completely disappeared. The first year was the most difficult as I had to rest and watch my diet. I will list the supplements first of all for it is essential that he start with them immediately. Initially, I took a sublingual CO-enzyme Q10 – optimal dosages at 300 mgs or MORE which have been used each day in divided doses of 150 mgs each. EnzymaticTherapy is an excellent brand. www.enzy.com Magnesium is essential to relax the heart and artery muscles allowing oxygen and other nutrients to enter and stabilize the heartbeat. I take 200 mgs at least 3 or 4 times daily, making sure that it is NOT taken in combination with calcium because calcium competes with magnesium for entry to the heart. I took magnesium oxide, however there are other forms that just as effective. www.geocities.com/mrsjoguest/Magnesium Although hospital personnel usually don't administer it, optimal doses of magnesium are more effective when given with an IV after or during a heart attack. Judy McFarland tells about this in her book: " Aging Without Growing Old " . It saves lives and there is no reason why it shouldn't be used rather than drugs. It is surely much more effective!! It is important to take a optimal dose of vitamin E although I would advise that you obtain one without soybean oil. Soybean oil is an omega 6 and we want to focus on increasing omega 3s when we are ill. This is done with using only extra virgin olive oil in our diet and basically following the Mediterranean diet, although I would advise giving up dairy completely. Dairy, even that which is low fat and organic is still problematic in that the fat globules are meant only for dairy animals are not metabolized easily, cause other problems with the pancreas due to blood sugar abnormalities over both the short and long term. Dairy fats should be completely avoided even if cholesterol levels are normal but especially if he needs to lower his LDL cholesterol. On the same note, processed foods should also be avoided completely! Refined sugars and processed breads are problematic. I use only organic Ezekiel breads in my diet. www.food-for-life.com Raw honey may be used in moderation, although Stevia is better in that it does not adversely affect glucose levels. Extra virgin olive oil elevates HDL or good cholesterol levels and helps to accelerate healing in all respects. Avocadoes also provide this same affect. www.geocities.com/mrsjoguest/CholesterolFacts If at all possible include alaskan salmon, water packed sardines or fresh tuna in his diet. Make sure that any fish are not farmed varieties for they are known to contain additional toxins which cause inflammation in the heart and arteries. If he is still in the hospital this may not be possible, but perhaps he could incoporate this into his diet upon returning home. Roasted or fresh garlic is wonderful for the heart. Natural or homemade hummus is an excellent way to obtain garlic and take the place of harmful fats in mayo, salad dressings and margarines which should all be avoided. Butter and other saturated fats and fried foods (all of them) should also be avoided. It is NOT advisable to partake of Benecol or Take control either, when these heart problems occur. They contain harmful hydrogenated fats which tend to exacerbate these problems! www.geocities.com/mrsjoguest/Transfats Vitamin E is wonderful for strengthening the heart. Standard process offers a good brand that does wonders. www.doctoryourself.com Hawthorn Berry strengthens the heart beat and helps to ameliorate existing heart problems. www.doctormurray.com Do not let him take supplemental calcium at this time or eat foods (milk, cheeses etc.) containing extra calcium (i.e. antiacids, etc) Inferior calcium supplements or fortified foods containg it may " cause " calcium deposits and lead to even further CHD and thrombosis. Avoid all meats replacing them with only fish which I mentioned earlier. It is essential that he eat as much fish as possible and take selenium supplements. Selenium (200 mcgs) helps to minimize free radicals attacks leading to clots in the arteries, and helps to ward off toxins which cause inflammation in the arteries and in this way cause these deposits to form initially. Later he can include some organic or free range skinless chicken or turkey breast in his diet, however at this time he should include as many omega 3s in his diet as possible. Udo’s oils is a good source as well. www.udoerasmus.com Organic oatmeal should be eaten every morning simmered with organic raisins and served with Eden extra soymilk (original). Organic soymilk has important ingredients (phytoestrogens) that nurture and protect the heart. www.edenfoods.com More fiber should be eaten in the form of many organic vegetables, fresh garlic, fruits and unprocessed homecooked beans. Beans should be incorporated in the diet very slowly to minimize digestive problems. Also when cooked with copious amounts of onions they provide a great alkaline food. Fresh or steamed or lightly cooked spinach is excellent for its folic acid content. Folic acid counteracts the harmful effects of free radicals and inflammation. Eliminate refined salt/sodium intake. Refined salt leads to high blood pressure, although minimal amounts of sea salt are fine. Add more potassium rich foods to your diet and take at least 99 mgs each day. Potassium sodium ratio is very important! Fluorides in tap water only add to our discomfort and eventually cause problems with thyroid functioning (there are articles on our water forum which emphasize this), and it is essential that only pure spring water be used for drinking and cooking. I use only Poland spring water for it tests out with Kinesiology. www.polandspring.com ================================================================================\ ==================================== Sugar can produce a significant " rise " in triglycerides. Sugar can cause free radical formation in the bloodstream. Sugar can increase blood platelet adhesiveness which increases risk of blood clots and strokes. Sugar can promote an elevation of harmful cholesterol (LDLs). Sugar interferes with absorption of calcium and magnesium. Sugar can increase the risk of coronary heart disease. Sugar can weaken eyesight. Sugar raises the level of a neurotransmitter called serotonin, which narrows blood vessels. If you need natural assistance in eliminating sugar and carbohydrate cravings, use chromium picolinate and/or homeopathic argentum nitricun in 12x or 30x. If you need a sweetener, use Stevia, raw honey, organic blackstrap molasses or maple syrup. Sugar is in fact an " antinutrient " , containing no vitamins or minerals, but requiring instant metabolization. The negative result of the instant metabolization is the " depletion " in stores of needed nutrients involved in processing their constituent sugars, glucose and fructose, into energy. ================================================================================\ ==================================== BLOOD CLOTS • Cayenne protects against blood clot formation by causing an increase in fibrinolytic (clot-dissolving) activity of the red blood cells. ELEVATED CHOLESTEROL • The cholesterol-reducing properties of capsaicin have been studied by various biochemists and reported in the scientific literature. Capsaicin has been shown to help prevent cholesterol associated heart diseases such as arteriosclerosis and its more advanced form of atherosclerosis. When I lived in Arizona several years ago, my great uncle was scheduled for heart bypass surgery the following week. I told him about cayenne pepper. I also told him the value of feeding the heart muscle with hawthorne berries, a natural form of vitamin E and minerals. He had to eliminate all refined sugars and synthetic sweetners from his diet and add psyllium husks to his regimen since his lifestyle was what had created his heart condition in the first place. He stuck with the program and when he went to see his doctor five days later, he received a clean bill of health and his surgery was cancelled. The cayenne pepper was the most important aspect of his regimen that led to the immediately positive results he achieved. Cayenne acts as a catalyst, carrying all other herbs and supplements quickly to the place in the body where they are needed and increasing their effectiveness. It is also high in vitamin C and useful in the treatment of colds, sinus problems and respiratory ailments. When purchasing cayenne, avoid buying it from the spice department in your grocery store. Most herbs and spices are irradiated, rendering them ineffective medicinally. Instead, go to your local health food store and purchase a full pound of 30,000 to 40,000 BTU (British Thermal Units) or HU (heat units) cayenne pepper from Frontier Herbs or some other company which guarantees that their products are not irradiated. As you get used to taking it regularly, you may want to increase to 60,000 or 90,000 HU cayenne pepper. Start out by taking a quarter teaspoon in a glass of pure water three times a day. After a week, increase the amount of cayenne pepper to half a teaspoon three times a day. The optimal therapeutic dose is one teaspoon in water three times a day. If this is rough for you, try taking capsules with your meals. http://www.health-pages.com/cy/ Think about Spicy Foods - Now, think about the countries from which they originate. It was recently found that there is a high correlation between hot foods and hot climates.1 The reason? Spices kill food borne pathogens, which are more likely to occur in hot climates. People in hot climates have evolved to prefer spicier foods! Not only are spices more common in hot climates, but those spices that are most effective at killing food borne pathogens are those that are used most often in spicy recipes. Capsaicin: - Why Thais Don't Suffer Strokes Chiliheads rejoice…..high on the list of deadly spices is the chili, capable of killing as much as 50% of the E. Coli present in infected meat. But that's not all that chilies are good for! A study of 88 Thailand natives who regularly consume chilies showed that their plasma fibrinogen*, a clotting factor, was significantly lower than that of 55 " transplanted " residents also studied, and who consume a more traditional US diet. The Thais also had higher levels of anticlotting factors. It is suggested that the chilies in traditional Thai recipes are the reason why the incidence of stroke among the native population is so low. ======================== - Fibrinogen is the next-to-last step in blood clotting. Your platelets release a phospholipid called thromboplastin, which catalyzes the conversion of the precursor protein, prothrombin, to the enzyme thrombin. Lastly, thrombin catalyzes the precursor protein, fibrinogen, to fibrin and then your blood clots. The precursor proteins are already circulating in your blood; they are produced by your liver. DOSAGE: Because Cayenne is such a " hot " herb, doses tend to be very small at first. Rather than give a generally-recommended dose, I would advise trying JUST A FEW GRAINS of dried, powdered cayenne in your tea or water or on a salad, until you can evaluate what your body tolerates. Cayenne often makes up a small part of many herb formulas because as a stimulant it assists the effectiveness of the other herbs. ================================================================================\ ================================== Avoid grilled and barbecued foods. Research has shown that people who favor meat cooked over smoldering charcoal are increasing their risk of cardiomyopathy. Carcinogens that form during the browning process are believed to contribute to inflammation of the arteries and the deterioration of the heart muscle. Avoid stimulants such as coffee and black tea that contain caffeine. Coffee increases stress hormones in the body, putting coffee drinkers at greater risk of heart disease. Also avoid tobacco, alcohol, chocolate, sugar, butter, red meat, fats (particularly animal fats and hydrogenated oils), fried foods, processed and refined foods, soft drinks and white flour products, such as white bread. Drink at least eight 8-ounce glasses of water every day. If possible, drink spring water only. One study found that men who drank at least five glasses of water every day had a 51-percent lower risk of heart disease than those who did not. For women, the risk of heart disease was 35 percent lower. Eliminate all sources of sodium from your diet. Salt contains sodium, which increases fluid retention and makes the heart work harder. The American Heart Association advises heart patients to limit their sodium intake from all sources to the equivalent of no more than 1 teaspoon of salt daily. " Herbamare " from “Bioforce” is a much healthier salt substitute for cooking and baking.This can be obtained online or at your local health food store. ================================================================================\ ==================================== Certain Foods May help keep Cholesterol levels in check. Cholesterol is Not Inherently Bad for the Body: Without cholesterol, your body would be unable to make hormones, cell membranes or vitamin D. Normally, cholesterol flows through the blood vessels without causing any damage or the build-up of atherosclerotic plaques. It’s only when and if cholesterol becomes oxidized by free radicals in the body that it can become problematic. That is why eating foods rich in antioxidants is so important. Organic Foods rich in antioxidants, such as vitamins E, C and beta carotene, can help prevent the oxidation of cholesterol and the ”damage” it may cause to blood vessels. AVOID: Saturated fats and cholesterol in Dairy foods, Red meat and other animal products There is a Strong Correlation between these foods and atherosclerosis leading to more serious heart disease Trans-fatty acids (hydrogenated & partially hydrogenated fats), most abundant in Margarines ( the soft margarines as well), coffee creamers and “processed” refined canned/boxed foods Increase LDL cholesterol and lipoprotein(a) levels. --- study published in the October 2004 issue of the British Journal of Nutrition underscores the additive beneficial effects that result when foods independently known to lower cholesterol are combined in a healthy way of eating. In this study of 12 patients with elevated LDL cholesterol levels, a diet containing soy protein, almonds and other nuts, plant sterols (also found in nuts), and soluble fiber (with high amounts in dried unprocessed beans, oats, pears) reduced blood levels of all LDL fractions including small dense LDL (the type that most increases risk for cardiovascular disease) with near maximal reductions seen after only 2 weeks. It is not required to list twisted fats on a label. They are listed by exclusion. If you subtract, from the total fat in the product, the sum of saturated, mono-unsaturated, and polyunsaturated fatty acids, the remainder is twisted fats. There is talk of making a list of the amount of twisted fats mandatory on labels, but it hasn't yet happened. However, their presence must be on the ingredient list by law. If you see the " H " word (hydrogenated or partially hydrogenated) on the label (sometimes manufacturers get around the " hydrogenated " label by calling the ingredient " vegetable shortening " instead), then there are hydrogenated fats in the product. Remember the slogan: If you see the " H " word on the package, get the " H " out of there! And leave the product behind. Trans fats are abnormally structured fats which are made from vegetable oils by subjecting them to a “chemical process” (hydrogenation) that transforms them into solid fats. Also called hydrogenated fats, trans fats increase LDL cholesterol and lipoprotein(a) levels, may be more damaging to the heart and blood vessels than saturated fat, and should be eliminated from the diet. These unnatural fats are virtually absent from whole foods, but are the predominant component in margarine and are frequently added to “processed foods”, baked goods, salad dressings, coffee creamers and snack foods. ================================================================================\ ================================== Vitamin E: Vitamin E prevents oxidation of LDL cholesterol, prevents the growth of blood vessel plaques, and has been shown to reduce the risk of heart attack and deaths related to heart disease. The primary fat-soluble antioxidant in the body, Vitamin E is the antioxidant found in highest quantities in LDL cholesterol particles, which it protects from oxidation. As the main antioxidant defender of lipids (fats) in the body, Vitamin E is responsible for putting a halt to chain reactions of “lipid peroxidation” anywhere in the body. Vitamin E has also been shown to decrease platelet “clumping” (clots), prevent the rupture of existing atheromas, decrease the migration of macrophages to atheromas, prevent the inhibition of nitric oxide production, and to decrease the expression of adhesion molecules on the surfaces of endothelial cells (which form the outermost layer of blood vessel walls), thereby reducing the amount of binding that can occur with monocytes and other immune cells. (For more information, see below: Research Studies Confirm the Importance of Eating Healthy Foods on Healthy Cholesterol Levels.) --\ -------------------------- Taurine: Fish are the best sources of taurine. Cold-water fish such as salmon and cod are recommended as these are also rich in beneficial omega-3 essential fatty acids. Taurine is an amino acid component of protein particularly common in fish protein. It has been shown to decrease elevated cholesterol levels by decreasing the absorption of cholesterol in the intestines in addition to increasing the “conversion” of cholesterol into bile, thereby removing it from the body. Studies have shown that individuals with higher intakes of taurine have a lower risk of death from ischemic heart disease. To gain the maximum protective benefit, eat a serving of cold water fish at least 5 days a week. Best Food Sources of Omega-3 Fats: cold-water fish such as alaskan salmon, water packed sardines, cod and their oils, flaxseed and its oil, walnuts, and purslane. Frequent consumption of fish, especially cold water fish since these contain the most omega-3s, is associated with a decreased risk of heart attack. A high intake of omega-3 fats, when part of a diet low in saturated fat, has also been found to help “decrease” cholesterol. Foods rich in omega-3s should be used to replace foods high in saturated fats such as meat and dairy products. All of the research points to a strong cause-and-effect relationship between inflammation and heart disease.The answer may lie in our eating habits. Two of the body’s principal arbiters of inflammation are the omega-6 and omega-3 families of fats, and the " building blocks " of these fats are found in foods. The omega-6 family of fats generally " promotes " inflammation, whereas the omega-3 family " reduces " inflammation. Ancient human diets contained relatively " equal portions " of these fats. However, modern processed foods—convenience foods and fast foods—have " tilted " this ratio to about 30:1 in favor of pro-inflammatory omega-6 fats. Unhealthy Omega 6 fats are found in common refined cooking oils (such as corn, canola, safflower, peanut, and soybean oils), as well as in salad dressings, mayonnaise, potato chips, fries, and baked goods. These foods contain " trans fats " , which *interfere with the " processing " of " anti-inflammatory " omega-3 fats within. Research by Simin Liu, M.D., Sc.D., of the Harvard Medical School, has shown that refined sugars, refined carbohydrates and other high-glycemic foods " increase " CRP levels in our bloodstream. Diets high in refined sugars usually displace more nutritious antioxidant-rich organic vegetables, which tend to reduce LDL oxidation and CRP levels. To restore a balance between pro- and anti-inflammatory fats, it is important to emphasize coldwater fish (found in alaskan salmon, fresh tuna, waterpacked sardines and herring), which contain substantial amounts of anti-inflammatory omega-3 fats. Poultry and eggs from free-range (not grain fed) animals typically contain large amounts of omega-3 fats with relatively small amounts of saturated fat. To minimize your risks of cardiovascular problems. opt for cooking oils which contain large amounts of anti-inflammatory omega-9 (monounsaturated) fats. (extra-virgin olive oil and macadamia nut oils). It is best to eat nonstarchy vegetables ( salads, broccoli, cauliflower, and green beans) and nonstarchy fruits ( blueberries, raspberries, and kiwi). These foods are rich in antioxidants, which " curtail " inflammation. Meanwhile, reduce your consumption of processed foods rich in sugars and refined starches, and avoid all foods with " trans fats " (found in hydrogenated and partially hydrogenated vegetable oils). --\ ------------------------ Taking Anti-Inflammatory Supplements Several supplements have a pronounced " anti-inflammatory " effect. These supplements reduce your risks of coronary artery disease as well. • Vitamin E. Vitamin E has been used since the 1940s to prevent and treat heart disease. Several clinical studies have found that natural-source vitamin E can lower CRP levels by 30 to 50 percent. Its anti-inflammatory effect has also been corroborated in two studies of patients with rheumatoid arthritis. Try 400 IU daily. • Fish oil supplements. Fish oil supplements provide a concentrated source of anti-inflammatory omega-3 fats which reduce the risk of blood clots and heart-rhythm abnormalities. At least 1,000 to 3,000 mg daily Heart disease begins as an inflammatory disorder of the blood vessels, with " cholesterol-laden " lesions forming after " initial damage " to arteries In a series of human and cell studies, Ishwarlal “Kenny” Jialal, M.D., then with the University of Texas Southwestern Medical Center, Dallas, discovered that " normal LDL " did not promote heart disease. LDL caused heart disease when it became “oxidized,” or damaged by harmful molecules known as free radicals. Jialal’s studies found that the " immune system " responded to oxidized LDL much the way it did to bacteria. White blood cells would attack and " engulf " globules of oxidized LDL, but they would ignore normal LDL. After capturing oxidized LDL, the white blood cells would then become lodged in the walls of arteries, creating the initial lesions that most people call “cholesterol deposits.” Jialal found that vitamin E, an antioxidant, " prevented " LDL oxidation and reduced the activity of white blood cells against LDL. Paul Ridker, M.D., of the Harvard Medical School, developed a new blood test, known as high-sensitivity C-reactive protein (CRP), to measure inflammation. He reported in the New England Journal of Medicine that people with elevated blood levels of CRP were four times more likely to suffer a heart attack, compared with people who had normal CRP levels. CRP is both an indicator and a promoter of inflammation. It is part of a " family " of molecules called " cytokines " , which cells use to communicate with each other. CRP, interleukin-6 (IL-6), and many other cytokines " tell " immune cells to mount an inflammatory response. Other types of cytokines let cells know when it is time to reduce inflammation. Some researchers believe that inflammation, stimulated in part by CRP and white blood cells, directly " damages " blood vessel walls. Another view is that inflammation *destabilizes* " cholesterol deposits " , prompting them to break apart and " block " a blood vessel. ================================================================================\ ==================================== Vitamin D Although necessary for bone strength, excessive amounts of vitamin D are associated with plaque build-up, especially in those with low magnesium intake. Increase magnesium intake rather than avoid vitamin D-rich foods such as alaskan salmon, fresh tuna, organic eggs and yogurt; these foods provide numerous important health benefits. Excellent sources of magnesium include Swiss chard and summer squash. Very good sources include spinach, turnip greens mustard greens, pumpkin seeds, broccoli, , flax seeds, green beans, collard greens, kale, sunflower seeds, sesame seeds, quinoa, buckwheat, salmon, and black beans. Calcium-Magnesium Imbalances************************* Calcium is crucial for the heart muscle to work properly, but if too many calcium IONS enter the heart when magnesium is in short supply..then the effect CAN be disruptive, including TOXIC, killing forms of oxygen! Some researchers suggest that this may be at the root of heart tissue DEATH, and thus of myocardial infarction (heart attack). Closer examination of patients existing blood clots found that they consisted of calcium deposits. Sheldon Hendler,PHD.believes that calcium/magnesium imbalance is the main obstacle to overcome. " Once calcium has the upper hand it is all the more difficult for magnesium to promote the nucleic acid and protein synthesis necessary for mending the damaged heart muscle. In the archives at the National Library of Medicine the most often cited relationship in regards to sudden cardiac death is a shortage of magnesium, in particular the lack of magnesium in drinking water apart from magnesium in foods or supplements. Studies conducted around the world confirm where magnesium levels are relatively high in drinking water the rate of sudden death heart attack is low. The 25 US cities with the lowest death rates from coronary artery disease have richer sources of magnesium in their drinking water. [J Am Med Assn. 195: 81-125, 1966] Of the minerals removed during water softening, magnesium is the only mineral found to be deficient in the heart muscle of sudden-death heart attack victims. [science 208: 198-200, 1980] Furthermore, the morning hours are when magnesium levels are 50-70 percent lower and correspond to the hours when most heart attacks occur. [Magnesium and Public Health: the impact of drinking water, Dept. of Animal Physiology and Nutrition Agricultural University, The Netherlands; Am Heart Journal 140: 438-42, 2000] California health officials indicate thousands of lives could be saved with the provision of magnesium in drinking water. [Epidemiological Reviews 19: 258-72, 1997] MAGNESIUM is widely distributed in foods. Food with the highest magnesium content include seafoods, nuts, blackstrap molasses, soybeans, seeds, and wheat germ. WHOLE GRAINS such as oatmeal and rice are also good sources. --\ ------------------------ Iron High levels of stored iron are associated with increased free radical production and therefore increased risk of heart attack in individuals with high cholesterol levels. Hemochromatosis, a condition of iron overload, is common in Caucasian males. Iron is a transitional metal that can catalyze the formation of free radicals called hydroxyl radicals, which can damage cholesterol and have been linked to cardiovascular disease. Recent studies suggest that the heme-iron from red meat is more likely to produce hydroxyl radicals than the heme-iron in fish or vegetarian sources of protein (e.g., dried,unprocessed beans, nuts and seeds and organic eggs) Using these sources of protein as your dietary staples and limiting red meat consumption is therefore recommended. --\ ------------------------- Pterostilbene, in Cranberries, Blueberries and Grapes, Lowers Cholesterol Pterostilbene (pronounced TARE-oh-STILL-bean), a powerful antioxidant compound found in grapes, cranberries and blueberries, which is already known to fight cancer, may also help lower cholesterol. In a study using rat liver cells, scientists at the USDA Agricultural Research Service compared the cholesterol-lowering effects of pterostilbene to those of ciprofibrate, a lipid-lowering drug, and resveratrol, another antioxidant found in grapes with a chemical structure similar to pterostilbene that has been shown to help fight cancer and heart disease. They based their comparison on each compound's ability to activate PPAR-alpha (short for peroxisome proliferator-activated receptor alpha). The PPARs are a family of receptors on cells all throughout the body that are involved in the absorption of compounds into cells for use in energy production. PPAR-alpha is crucial for the metabolism of lipids, including cholesterol. Pterostilbene was as effective as ciprofibrate and outperformed resveratrol in activating PPAR-alpha. The take away message: turn up your cholesterol burning machinery by eating more grapes, blueberries and cranberries. --\ -------------------------- Active ingredients in Gngko are believed to have beneficial effects by acting as antioxidants, preventing red blood cells and platelets from aggregating to form clots, allowing more oxygen to reach neurons, and improving circulation in tiny blood vessels by inducing relaxation of muscles surrounding blood vessels. Ginkgo is best taken early in the day, and no later than afternoon. Ginkgo has anti-platelet activity and hence may prolong the time it takes to”form”a blood clot. --\ ------------------------- LDL Cholesterol Lowered by a Whole Foods Diet: No matter your age, education, smoking status or physical activity, the more fruits and vegetables you eat, the lower your blood level of LDL (potentially harmful) cholesterol, suggests research from the National Heart, Lung, and Blood Institute published in the February 2004 issue of the American Journal of Clinical Nutrition. Researchers used data from the Family Heart Study to compare the amount of fruits and vegetables consumed to LDL levels in 4,466 men and women ranging in age from 37 to 66. The higher participants¡¯ intake of fruits and vegetables, the lower their LDL levels. Participants who ate the most produce (4 or more servings a day) had LDL levels about 7% lower than those who ate the least (0 to 1.9 servings daily). LDL Cholesterol Lowered by a High Fiber Diet: A study published in the November 2003 issue of the journal Metabolism also suggests that a diet low in saturated fat but high in fiber, almonds, organic soy proteins, and plant sterols (called a portfolio diet by the researchers) can produce reductions in cholesterol equal to those reported in recent studies using statin drugs Fiber's ability to decrease cholesterol is one reason that studies consistently report that people whose diets contain the most fiber have a significantly reduced risk of cardiovascular disease. A study published in the September 8, 2003 edition of the Archives of Internal Medicine suggests that eating high fiber foods, such as dried unprocessed beans, flaxseed, apples, bananas, barley, oats and prunes, helps prevent heart disease. Almost 10,000 American adults participated in this study and were followed for 19 years, during which time 1,843 cases of coronary heart disease (CHD) and 3,762 cases of cardiovascular disease (CVD) were diagnosed. People eating the most fiber, 21 grams per day, had 12% less CHD and 11% less CVD compared to those eating the least, 5 grams daily. Those eating the most water-soluble dietary fiber fared even better with a 15% reduction in risk of CHD and a 10% risk reduction in CVD. --\ ------------------------- Monounsaturated Fats: Recent studies have shown that LDL cholesterol particles that contain monounsaturated fats, such as from olive oil, are much more resistant to oxidation that those that contain high levels of polyunsaturated fats, such as from other vegetable oils like corn or safflower oil. In addition, the substitution of monounsaturated fats for saturated fats in the diet has been shown to decrease total cholesterol by 13.4% and to decrease LDL cholesterol by 18%. --\ ------------------------- Walnuts Lower Cholesterol and A Whole Lot More A study conducted at the Lipid Clinic in Barcelona, Spain, and published in the April 2004 issue of Circulation suggests that walnuts protect the heart by doing much more than just lowering cholesterol. For four weeks, 21 men and women with high cholesterol followed either a regular, low-calorie Mediterranean diet or one in which walnuts were substituted for about one-third of the calories supplied by olives, olive and other monounsaturated fats in the Mediterranean diet. Then, for a second four weeks, they switched over to the diet they had not yet been on. Not only did the walnut diet significantly reduce total cholesterol (a drop that ranged from 4.4 to 7.4%) and LDL (bad) cholesterol (a drop ranging from 6.4 to 10%), but walnuts were also found to increase the elasticity of the arteries by 64%, and to reduce levels of vascular cell adhesion molecules, a key player in the development of atherosclerosis (hardening of the arteries). The researchers found that the drop in cholesterol correlated with increases in blood levels of alpha-linolenic acid, a key essential fatty acid from which omega 3 fats can be derived, and gamma-tocopherol, a form of vitamin E. Walnuts are uniquely rich in both of these nutrients, which have shown heart protective benefits in other studies. The Food and Drug Administration has recently cleared the health claim that " eating 1.5 ounces per day of walnuts as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. " " This is the first time a whole food, not its isolated components, has shown this beneficial effect on vascular health, " said Emilio Ros, who led the study at the Hospital Clinic of Barcelona. Unique Antioxidant in Oats Protects LDL Cholesterol Oats, via their high fiber content, are already known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream. Now, the latest research suggests they may have another cardio-protective mechanism. Antioxidant compounds unique to oats, called avenanthramides, help prevent free radicals from damaging LDL cholesterol, thus reducing the risk of cardiovascular disease, suggests a study conducted at Tufts University and published in the June 2004 issue of The Journal of Nutrition. In this study, hamsters were fed saline containing 0.25 grams of phenol-rich oat bran, after which blood samples were taken at intervals from 20 to 120 minutes. After 40 minutes, blood concentrations of avenanthramides had peaked, showing these compounds were bioavailable (able to be absorbed). Next, the researchers tested the antioxidant ability of avenanthramides to protect LDL cholesterol against oxidation (free radical damage) induced by copper. Not only did the avenanthramides increase the amount of time before LDL became oxidized, but when vitamin C was added, the oat phenols interacted synergistically with the vitamin, extending the time during which LDL was protected from 137 to 216 minutes. In another study also conducted at Tufts and published in the July 2004 issue of Atherosclerosis, researchers exposed human arterial wall cells to purified avenenthramides from oats for 24 hours, and found that these oat phenols significantly suppressed the production of several types of molecules involved in the attachment of monocytes (immune cells in the bloodstream) to the arterial wall¡ªthe first step in the development of atherosclerosis. Oat avenanthamides suppressed production of ICAM-1 (intracellular adhesion molecule-1) and VCAM-1 (vascular adhesion molecule-1), E-selectin, and the secretion of pro-inflammatory cytokines KL-6, chemokines IL-8 and protein MCP-1 (monocyte chemoattractant protein). Our advice: Cut an orange in quarters or pour yourself a glass of orange juice to enjoy along with your oatmeal. If you prefer some other grain for your breakfast cereal, top it with a heaping spoonful of oat bran. ---------------------- The oil in whole brown rice, not its fiber, lowers cholesterol. When Marlene Most and colleagues from Louisiana State University evaluated the effects of rice bran and rice bran oil on cholesterol levels in volunteers with moderately elevated cholesterol levels, they found that rice bran oil, but not rice bran, lowered their LDL (bad) cholesterol. The study, published in the January 2005 issue of the American Journal of Clinical Nutrition, was divided into two parts. First, 26 subjects ate a diet including 13-22g of dietary fiber each day for three weeks, after which 13 switched to a diet that added defatted rice bran to double their fiber intake for five weeks. In the second part of the study, a randomized crossover trial, 14 subjects ate a diet with rice bran oil for 10 weeks. While the diet including only defatted rice bran did not lower cholesterol, the one containing rice bran oil lowered LDL cholesterol by 7%. Since all the diets contained similar fatty acids, the researchers concluded that the reduction in cholesterol seen in those receiving rice bran oil must have been due to other constituents such as the unsaponifiable compounds found in rice bran oil. The scientists suggest that the unsaponifiables present in rice bran oil could become important functional foods for cardiovascular health. But why extract just one beneficial compound from brown rice when you can reap all the cardioprotective benefits supplied by the matrix of nutrients naturally present in this delicious whole food? In addition to unsaponifiables, this whole grain also supplies hefty doses of heart-healthy fiber, magnesium, and B vitamins. --\ -------------------------- Cholesterol is a necessary substance that is produced by the body from fatty acids, especially saturated fats, in the diet. Ready-made cholesterol is also absorbed from foods derived from animals. From the bloodstream, cholesterol is taken up by cells and used to make cell membranes, hormones and vitamin D. Cholesterol is produced in the liver by a number of steps involving several different enzymes. One of the main enzymes involved is called HMG Co-A reductase. This enzyme has the single most control over how much cholesterol is produced. HMG Co-A reductase usually ensures that just enough cholesterol is produced for normal function, but sometimes, especially when the diet is high in saturated fats, it shifts into overdrive and contributes to elevated cholesterol levels. If the diet is also high in cholesterol-containing animal foods, then cholesterol levels may rise even more. Once produced, cholesterol is carried in the blood by lipoproteins such as very-low-density lipoprotein (VLDL), low-density lipoprotein (LDL), lipoprotein (a), and high-density lipoprotein (HDL). VLDL and LDL distribute cholesterol throughout the body to where it is needed. HDL collects any extra cholesterol not needed by cells and returns it to the liver, thus removing it from the bloodstream where it has the potential to cause damage to blood vessels. For this reason, HDL is often referred to as the ¡°good¡± cholesterol. The most potentially damaging form of cholesterol is lipoprotein (a). Lipoprotein (a) is a cholesterol-carrying molecule like LDL that also contains a sticky molecule, apolipoprotein, which enables it to “adhere” more easily to the lining of the blood vessel walls and contribute to atherosclerosis (normally, cholesterol in the body that is not used to produce hormones, vitamin D, or cell membranes is eliminated by the liver. The liver converts the cholesterol to bile, which is stored in the gall bladder until it is needed in the intestines. When bile is released into the intestines, it aids digestion by making dietary fats easier to absorb. Much of the bile that passes into the intestines is reabsorbed and recycled for future use. However, if it binds to certain food substances, like fiber, it passes out of the body in the stools, so new bile must be produced from cholesterol to replace the bile that is eliminated. This is one of the reasons why fiber-rich foods such as legumes and whole grains can help lower cholesterol. When cholesterol in food becomes oxidized, either by heat or free radicals, before it is consumed and absorbed in the intestines, or if cholesterol from food or cholesterol produced by the liver is oxidized by free radicals in the body, it can become dangerous. Oxidized LDL cholesterol is directly toxic to the endothelial cells that line blood vessel walls. It increases the adhesion of immune cells called monocytes and macrophages to vascular lesions (damaged areas in the blood vessel wall), increases the proliferation of smooth muscle cells in the blood vessel wall, increases platelet clumping and clot formation, and inhibits the production of nitric oxide, a messenger chemical that tells blood vessels to relax and dilate. When macrophages and monocytes are exposed to undamaged cholesterol, they only take in small amounts, but when they are exposed to oxidized (damaged) cholesterol, they take in large amounts, causing them to greatly increase in size. A high blood level of oxidized LDL cholesterol is therefore a strong contributing factor in the initiation and growth of atheromas (cholesterol-filled plaques in the walls of the arteries) and the progression of heart disease. Atheromas are especially problematic when they develop in the blood vessels of the heart, also known as the coronary arteries, where they may decrease the amount of blood that is available to feed the heart muscle, or where they may eventually lead to a heart attack, (in medical terminology, a myocardial infarction or MI), heart damage, and possibly even death. By contributing to the formation of atheromas, high cholesterol can lead to atherosclerosis, heart disease, heart attack and stroke. Over half of all cases of coronary heart disease in the United States are attributed to abnormalities in the levels and metabolism of cholesterol and other lipoproteins. On the bright side, even a small decrease in cholesterol correlates with a modest decrease in the risk of heart disease. Mom ate a big hospital meal right before her death. The nurses were going on about how well she ate before she died! My response to that is... perhaps if she had been given decent organic meal she may have survived! Just a final word of caution! On some web sites some well meaning people will tell you that coconut oil is healthy! From my own experience I will tell you that coconut oil is not the way to go when you have heart and artery problems!!!! It is high in saturated fats and when we have any cardiovascular problems saturated fats should be avoided! Omega 3s (essential fatty acids) are important for heart patients and those are obtained only in extra virgin olive oil, avocadoes, almonds, macademia nuts, walnuts and organic veggies. It is also helpful to eat large amounts of fresh or roasted garlic and very hot foods (cayenne, etc). These tend to work their way through the arterial clogs and help to loosen the blood clots The garlic in hummus (a mediterranean dish) is a very good way to obtain optimal amounts of garlic. Crushed garlic is the best or Dr. Weil advises us to cut fresh garlic into small bits and swallow them whole for best results! _________________ JoAnn Guest mrsjo- www.geocities.com/mrsjoguest/Diets AIM Barleygreen " Wisdom of the Past, Food of the Future " http://www.geocities.com/mrsjoguest/Diets.html Quote Link to comment Share on other sites More sharing options...
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