Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 Strokes: Dietary Intervention JoAnn Guest Apr 01, 2005 17:12 PST -- Cardiologists once thought the narrowing of arteries from plaque buildup triggered strokes and heart attacks by leading to heart rhythm disturbances. But its now widely accepted that a blood clot is the immediate cause of 80 to 90 percent of heart attacks as well as strokes. Several factors, strongly affected by diet, are critical to whether or not you form embolisms (clots). One is how prone your platelets—the smallest of blood cells—are to aggregate or clump together, enabling them to form clots and better cling to vessel walls. Another factor: blood " fibrinogen " , a protein that is a raw material for clot formation. High circulating levels of fibrinogen are prime predictors of heart disease and stroke. When arteries in the heart become clogged, this leads to a heart attack. If arteries that lead to the brain become plugged, this results in a stroke. Stroke - Stroke is the third leading cause of death when considered separately from other types of cardiovascular disease, accounting for about one out of every 14.5 deaths in the U.S., according to the American Heart Association. About three-fourths of stroke victims are over the age of 65, but a person can have a stroke at any age. Although stroke seems to affect as many men as women, more women die of a stroke than men in all age groups. What is a stroke? A stroke, also known as a " cerebrovascular " accident, is the death of brain tissue caused from a lack of " blood flow " and " insufficient oxygen " to the brain. The brain receives about 25 percent of the body’s oxygen supply from a continuous blood flow through two main arteries, the " carotid " arteries (that come up through both sides of the front of the neck) and the " basilar " artery (which forms at the base of the skull from the vertebrae arteries). Strokes (like heart attacks) can often result from a blockage in a blood vessel that reduces or cuts off oxygen supply to the cells, resulting in the death of the tissue. It only takes a short period of time without oxygen to cause damage to the brain. There are 2 main classifications of strokes: Ischemic - The blood supply is cut off to part of the brain, either due to atherosclerosis or a blood clot. Infections, inflammation or certain *medications* can all contribute to ischemic strokes. These strokes are the most common type, causing about 80 percent of all stroke cases. Hemorrhagic – These strokes comprise the remaining 20 percent of cases. Hemorrhagic strokes are caused from a " ruptured " blood vessel, preventing normal blood flow and causing bleeding into an area of the brain. They can be the result of hypertension, which causes " excessive pressure " on the arterial walls that may already be damaged by arteriosclerosis. A ruptured " aneurysm " (the rupture of a weakened area in the blood vessel wall), can also cause a hemorrhagic stroke. What can I do to prevent a stroke? Focus on your diet - The diets outlined for high blood pressure and heart disease are useful in preventing strokes as well. Fats — Blood Clot Villain - Go easy on fat if you want to keep your blood clear of clots. Unquestionably, a high fat diet is problematic for the health of your bloodstram beyond boosting your blood cholesterol. Too much fat can also buck up the bloods tendency to " coagulate " and form dangerous clots. A recent study at south Jutland University in Denmark found that high amounts of both saturated and " omega-6 " type refined vegetable fats such as polyunsaturated refined peanut, grapeseed, corn, soybean and cottonseed oils, promoted " clot- forming " fibrinogen. Nutritional supplements and strokes Calcium and magnesium - Magnesium is a major mineral component in our bodies! It is absolutely essential for life and is required for every biological process including the " electrical stability " of cells in the heart, the maintenance of " membrane integrity " , " muscle contraction " , " nerve conduction " , and the regulation of " vascular tone " - all of which have direct bearing on the health of the heart muscle! Sheldon Hendler, M.D.,Ph.D., holds to this position, and also believes that a *magnesium-calcium* imbalance may also be the main obstacle to overcome in helping the heart to heal after a stroke or heart attack. One of magnesium's most important roles is that of helping the muscles to RELAX. When calcium flows into muscle tissue cells or blood vessels, the muscle CONTRACTS. When calcium leaves and magnesium replaces it, the muscle RELAXES! These functions are no doubt related to the association of magnesium deficiency with the occurance of heart and blood vessel spasms, tremors and convulsions. Once calcium has the UPPER HAND, it is all the more difficult for magnesium to promote the " nucleic acid " and " protein synthesis " necessary for the mending process in the heart muscle. Dr. Hendler says, " We do know that magnesium *deficiency* predisposes humans to potentially FATAL disruptions of normal cardiac rhythm (cardiac dysrhythmia). Investigators have successfully treated " ventricular dysrhythmias " with Magnesium. These disorders had NOT been improved by conventional DRUG therapy! " Calcium is crucial for the heart muscle to work properly, however, if too *MANY* calcium IONS enter the heart cells-because magnesium is in 'short supply, then the effect can be disruptive...including TOXIC, Killing forms of oxygen! Some researchers suggest that this may be the very root of heart-tissue DEATH, and thus, of " myocardial infarction " (haert attack). Researchers examined the " composition " of artery plaque in 20 cadavers. Half of these lesions were ruptured at the time of death. " The results demonstrated that in a " typical lesion " , the presence of *calcified* plaque was much more prevalent. Pharmaceutical drugs have been formulated that seek to reduce amounts of plaque that contain calcium deposits. These drugs are called calcium channel blockers). Fatty plaque is typically more dangerous than calcium-containing plaque because it is more likely to *rupture* and lead to formation of blood clots (thrombosis), which may cause strokes. Magnesium--along with potassium, sodium and calcium appears to affect the muscle *tone* of the blood vessels, which may explain why magnesium supplementation has been shown to help control cardiovascular disease and strokes. In adults, insufficient magnesium may be accompanied by a loss of sensation in the extremities and if severe, - essential tremors, convulsions, muscle contractions, confusion, delirium, and behavioural disturbances. Food Sources: Magnesium is widely distributed in foods. The foods with the highest magnesium content include seafoods (alaskan salmon, sardines), almonds, organic blackstrap molasses, green beans, non-gmo soybeans and other unprocessed beans, dark leafy greens, sesame seeds, and wheat germ. Red and black grapes and wine are also excellent sources. Magnesium is present in whole grains such as organic oatmeal (unprocessed original) amaranth and brown rice. Spinach, kale and green beans are also good sources. Potassium - is essential for maintaining the *fluid* balance in our cells, and is required for the " enzymatic " reactions taking place within them. Potassium is also used to convert Glucose into Glycogen for storage and later release. It is used for nerve transmission, muscle contraction, hormone secretion and other functions. If a person already has a touch of heart disease, low potassium can worsen the picture! In the body potassium must exist in balance with sodium. Although sodium may be an important " dietary determinant " of blood pressure, extreme variations in the potassium to sodium ratio affect blood pressure under certain circumstances. So when considering potassium levels, we must consider sodium levels as well and watch out for high sodium foods, including canned goods, luncheon meats, sausages, and frozen foods. The results of a study done by Harvard researchers suggest that middle-aged men who eat diets high in potassium have a " reduced risk " of stroke. The researchers looked at the impact of dietary potassium and other nutrients on the risk of stroke among 43 738 U.S. men, aged from 40 to 75. The men, who had never been diagnosed with cardiovascular diseases or diabetes, completed a food questionnaire in 1986. During 8 years of follow-up, there were 328 strokes. Analysis of the results showed that men in the top fifth of potassium intake were 38 per cent less likely to have a stroke than those in the bottom fifth intake. Intakes of organic cereal fiber and magnesium, but not calcium or sodium also reduced the risk of stroke. Use of potassium supplements also reduced the risk of stroke. The authors concluded that the results were " consistent with the hypothesis that diets rich in potassium, magnesium, and organic cereal fiber reduce the risk of stroke, particularly among hypertensive men. " Circulation 1998; Sep 22, 98:12, 1198-204 Food Sources: Potassium is found in a wide range of foods. Cold-water fish, Legumes, beans, lentils, organic fruits, vegetables,and organic whole grains are respectable sources. Organic potatoes and bananas are utilized for their high potassium content. Bear in mind also, that potassium is lost in cooking, although the amount of potassium lost varies according to the cooking method used. A boiled potato may have lost up to 50 percent of its original potassium content. A steamed or baked potato, only 3 to 6 percent. Selenium - Selenium is the principal mineral " anti-oxidant " and free radical deactivator. It combines with glutathione and Vitamin E to form " gluathione peroxidase " , the body's free radical controller. Other factors include zinc and manganese. Studies on animals show that selenium " reduces " high blood pressure and, when combined with Vitamin E, and also reduces risk of stroke and angina pectoris as well. Prevention of blood clots. It appears that selenium increases the " beneficial prostaglandins " (a regulatory factor in the coagulation of the blood) and decreases the " formation " of harmful prostaglandins. Low selenium levels are associated with ECG abnormalities indicative of heart problems and strokes. The enzyme glutathione peroxidase requires both selenium and Vitamin E to function. The most efficient ratio is 100mcg Vitamin E to 25 mcg Selenium . (Selenium is 50-100 times more powerful than Vitamin E.) Sources of Selenium Good sources include cold water fish, brazil nuts and organic eggs. Whole grains (organic) and brown rice may also contain significant proportions, but levels vary, depending on the soil content of the area in which they are grown. Selenium is also lost in processing. Brown rice has fifteen times higher levels than white rice and wholemeal organic bread has twice the levels of white bread. www.food-for-life.com Chromium - is an essential nutrient involved in the " regulation " of *carbohydrate* and *lipid* metabolism. Normal dietary intake of chromium in humans and farm animals is often suboptimal. In addition to its effects on glucose, insulin, and lipid metabolism, chromium has been reported to increase lean body mass and decrease percentage body fat, which may lead to weight loss in humans. The effects of chromium on body composition are controversial but are supported by animal studies, which increase their validity. -- Olive oil fights clot formation -- In addition to everything else it does, olive oil retards the " stickiness " of blood platelets, which may help account for olive oil’s artery protecting powers. British researchers at the Royal free Hospital and school of medicine in London had volunteers take three fourths of a table spoon of olive oil twice a day for eight weeks in addition to their regular diet. Their " platelet clumping " scores took a dive. The scientists found that platelet membranes contained more " oleic acid " (the dominant essential fatty acid in olive oil) and considerably fewer arachidonic fatty acids (found mainly in animal protein) which encourage blood platelet " stickiness " . The olive oil fed blood platelets also released less " thromboxane A2 " , a substance that commands platelets to " cling together " . All told, olive oil benefits " platelet function " , the researchers concluded, saying it is yet one more explanation of why ethnic populations which depend heavily on olive oil have far less incidence of heart disease. Vegetables are " Clot Busters " To discourage unwanted blood clots, eat fruits and vegetables high in vitamin C and fiber. The most prodigious eaters of fruits and vegetables have the most energetic " clot dissolving " systems, according to a recent Swedish study of 280 middle aged adults. Further, the lowest levels of " clot promoting " fibrinogen belong to vegetarians, especially vegans who eat no animal products at all including dairy. The probable reason is that compounds in fruits and vegetables lower fibrinogen, while animal fat and cholesterol push it up. vegetarians also have lower " blood viscosity " than meat eaters: lower viscosity is linked to lower blood pressure and stroke potential. Red Wines’ Wondrous Anti-Coagulant - A little red wine can thin your blood, retarding clots. It both depresses platelet clumping and boosts " HDL " (good) cholesterol. Cornell university scientists believe that wine’s main anti- clotting agent is " reservatrol " , a chemical in grape skins. Hot Chili Peppers are " clot busters " . Evidence for this comes from Thailand, where citizens eat " capsaicum chili peppers " as a seasoning and as an appetizer, infuisng their blood with chili pepper conpounds several times a day. Thai researchers reason that this may be the primary reason " thromboembolisms " –life threatening blood clots - are rare among Thais. For a clot blocker and buster, you can’t beat fish - high in marvelous omega-3 fatty acids. Most scientists attribute fish’s heart protecting powers primarily to the oil’s remarkable effects on " blood coagulation " . Studies consistently show that fatty fish regulate how the blood flows and clots. Paul Nestel, chief of Human Nutrition at the Commonwealth Scientific & Industrial Research Organization in Australia, and his colleagues have found that eating about five ounces of Alaskan salmon or sardines a day lowered " hazardous " fibrinogen an average 16 percent. Interestingly in the same study, fish oil *capsules* did not affect blood clotting factors. One explanation says Dr Nestel, is that fish have other compounds besides fat that benefit anti-clotting factors. Eating fatty fish literally changes the " shape " of blood platelets so they are unable to *lock* together to form unwanted blood clots. Garlic and Onions: Ancient " Clot fighters " Its an ancient truth: garlic and onions are strong medicines against unwanted blood clots. An early Egyptian papyrus called onions a tonic for the blood. Early American doctors prescribed onions as “blood purifiers”. French farmers feed horses garlic and onions to " dissolve " clots in their legs. The Russians claim vodka spiked with garlic improves circulation. It’s no longer unsubstantiated folklore. Garlic and onions are full of potent clot-fighting compounds and powers. Eric Block, Ph. D. head of the chemistry department at the State University of New York at Albany, isolated a garlic compound named " ajoene " (after ajo, the Spanish word for garlic) that has " anti-thrombotic " activity, equal to or exceeding that of aspirin, a recognized blood clot inhibitor. One of your greatest weapons — if not your primary one — against heart attack and stroke is good organic foods. Trans fats do " double " harm. Explicating the relationships between types of fat and risk of strokes and heart disease has been the basis of Hu's recent work. " We did the nut study to prove our point. Many people avoid nuts because they're high in fats--up to 80% of the energy in a nut comes from its " monounsaturated fat " content. Therefore, many people assumed that eating nuts would increase risk of strokes and heart disease. But, because nuts contain primarily 'unsaturated' fats, eating nuts substantially " reduces " risk of heart disease. " Next, Hu and his colleagues turned to eggs: " Eggs have been perceived as unhealthy food for many years because of their high cholesterol content. People have assumed that egg consumption would lead to increased risk of heart disease. " Hu, however, was not surprised by the results of the study. " Moderate organic egg consumption, which we defined as one egg per day, is not " associated " with increased risk of heart disease. These results are consistent with data from previous metabolic studies regarding cholesterol levels in the bloodstream, " he said. " The slight adverse effect of an organic egg's " cholesterol content " is " balanced " by the beneficial contents of its other nutrients (i.,e. lecithin content of the egg white), Hu said. " Saturated fats (found in red meats and dairy foods) and trans- unsaturated fat (margarines, packaged and canned goods, cookies, crackers, bread and fast foods) " increase " the risk of stroke and CHD. A relatively higher intake of monounsaturated fat ( found in certain raw nuts and cold pressed oils, i.e. extra-virgin olive oil) actually *reduces* your risks. The entire study is reported in this week's " New England Journal of Medicine " . " Results from previous studies have been mixed regarding a possible association between fats and risk of strokes and CHD. This has probably occurred because some studies have been small and did not take into account various " types " of fat. Because numerous metabolic studies have strongly suggested different fats act in different ways to affect blood lipid levels, we were very interested in examining the impact of different types of fat, " comments Frank Hu, MD, PhD, lead author on the study and a research fellow at the Harvard School of Public Health. " In this large prospective study of nurses, which included over 900 cases of heart disease, we enhanced our ability to examine the strength of the associations between fat and stroke/heart disease risk by obtaining repeated " measurements " of fat intake, " continues Dr. Hu. The study finds that " trans fats " are associated with the " highest relative risk " of stroke and CHD, *twice that* associated with the same intake of energy from " carbohydrates " . This large effect is probably explained, say the researchers, not only by the " impact " of trans fat on blood " lipid levels " but its " interference " with " essential fatty-acid metabolism " and ability to *elevate* " triglyceride " levels. The authors point out that the high " refined carbohydrate " diets recommended by some heart disease prevention programs, which are intended to lower LDL levels, also lower the " good " HDL levels as well. Consequently, an alternative strategy - changing the " composition " of fats in the diet with the dual aims of lowering LDL and raising HDL levels -- may be a better way to lower coronary heart disease risk. Frank Hu, research associate in the Department of Nutrition, has been receiving a lot of attention lately from the popular media. The reason for this attention is that he has been lead author of a number of studies that have produced good news about a popular and necessary activity: eating. Specifically, his work has examined the " relationship " between diet, stroke,and heart disease. In November, 1998, Hu reported in the British Medical Journal that eating nuts reduced the risk of strokes in women. In April, his paper in the Journal of the American Medical Society showed that there was no link between moderate egg consumption, stroke and heart disease. http://www.udoerasmus.com/articles/reviews/item4.htm ===================================================================== Lead author, Alberto Ascherio, said " Strokes and CHD kills 500,000 Americans each year. According to our estimations, if " trans fats " were 'replaced' by monounsaturated oils, we would expect to see at least 30,000 fewer persons die prematurely from strokes/CHD each year. " Trans fatty acids are found in margarines (including Benecol and Take Control), in many commercial baked goods, snacks and canned foods as well as the " fats " used for deep-frying in many restaurants. The researchers reviewed more than 25 metabolic and epidemiological studies. The metabolic studies showed that trans-fats have a two-pronged harmful effect on blood cholesterol levels: trans fats increase " low-density " lipoprotein cholesterol (LDL-- " bad cholesterol " ) and decrease " high-density " lipoprotein cholesterol (HDL-- " good cholesterol " ). Epidemiological studies have tracked people's eating habits and examined occurrence of strokes/CHD later in their lives. These studies found a definite correlation between " consumption " of trans fats and CHD that was higher than expected from the results of the metabolic studies. " Although We don't fully understand all of the ways that trans fats increase risk of stroke and CHD, " said Ascherio, " it seems clear that they do greatly " increase " our risk. " Ascherio and colleagues urge the food industry to replace the partially hydrogenated fats used in foods and in food preparation with non-hydrogenated oils: " Such a change would substantially reduce the risk of stroke and coronary heart disease at a modest cost. " Alberto Ascherio is an associate professor of nutrition and epidemiology at the Harvard School of Public Health. ===================================================================== Study shows how different types of dietary fats affect stroke and coronary heart disease risk. Harvard School of Public Health PRESS RELEASE For immediate release: November 18, 1997. The Nurses' Health Study is an on-going prospective study of women, age 30-55 at enrollment in 1976. The study is directed by Frank Speizer, MD, Brigham and Women's Hospital and Harvard Medical School. Subjects were subsequently followed every two years answering questionnaires concerning their diet, lifestyle and health. --- Thrombosis: Blood Clot Factors that may Save your Life --- The surprising fact is that the way your blood clots is probably the single greatest determinant of whether you suffer a heart attack, a stroke, or blood vessel damage. Experts now know that thrombotic factors –how the blood flows, its viscosity, its stickiness, the tendency for clots to form and enlarge are primary in determining such catastrophes. And diet can have enormous influence on blood clotting factors. Indeed, evidence suggests that the major influence of diet on heart disease has more to do with blood clotting " factors " than with blood cholesterol,. And the benefits of eating to modify blood clot factors are apt to kick in fairly quickly. Cardiologists once thought the narrowing of arteries from plaque buildup triggered heart attacks by leading to heart rhythm disturbances. But its now widely accepted that a blood clot is the immediate cause of 80 to 90 percent of heart attacks as well as strokes. Several factors, strongly affected by diet, are critical to whether or not you form clots. One is how prone your platelets—the smallest of blood cells—are to aggregate or clump together, enabling them to form clots and better cling to vessel walls. Another factor: blood " fibrinogen " , a protein that is a raw material for clot formation. High circulating levels of fibrinogen are prime predictors of heart disease and stroke. Also crucial is your ‘fibrinolytic’ system, which breaks up and dissolves unwanted and dangerous clots. The vigor of this clot-dissolving activity along with fibrinogen levels is the “number one determinant of heart disease”, says Harvard cardiologist Dr. Victor Gurewich. Doctors routinely warn against taking aspirin before surgery. The fear is that aspirin can ‘thin the blood’, slowing blood clotting. But did you ever have a surgeon tell you not to eat Chinese food before an operation? Or to avoid heavy doses of ginger, garlic, black mushrooms, and fatty fish like sardines and Alaskan salmon? The truth is that all of these foods are also " anticoagulants " that may " dramatically retard " blood-clotting tendencies and often by exactly the same " biological mechanism " as aspirin, by blocking a substance called " thromboxane " that clamps down on platelet clumping or aggregation, a " crucial step " in clot formation. In contrast, fatty foods like cheese and steak make the blood sluggish by making platelets " stickier " and more apt to clot. Additionally, certain foods raise or lower blood clot-essential fibrinogen and rev up or slow down the clot-dissolving activity. Still other foods influence blood viscosity, and fluidity, setting the stage for or staving off " inappropriate clots " that can cause blood vessel blockages to the heart, brain, legs and lungs. Undeniably, foods in very small quantities regularly eaten can have powerful " pharmacological effects " on the tendency of blood to clot, and thus, can help save you from cardiovascular tragedies. One of your greatest weapons—if not your primary one—against heart attack and stroke is good foods. Here’s what to eat and not to eat: Garlic and Onions: Ancient Clot fighters Its an ancient truth: garlic and onions are strong medicines against unwanted blood clots. An early Egyptian papyrus called onions a tonic for the blood. Early American doctors prescribed onions as “blood purifiers”. French farmers feed horses garlic and onions to dissolve clots in their legs. The Russians claim vodka spiked with garlic improves circulation. It’s no longer unsubstantiated folklore. Garlic and onions are full of potent clot-fighting compounds and powers. Indeed, aspirin performs only one way as an anticoagulant by stifling production of thromboxane. Ajoene does that, and additionally blocks " platelet clumping " seven other ways – all by pathways known, according to garlic researcher Mahendra K. Jain, Ph. D, professor of chemistry and biochemistry at the University of Delaware. “Garlic’s mechanism is unique,” he relates. George Washington University medical researchers have detected three additional anti-clotting compounds in garlic and onions, including a major one, " adenosine " . Garlic’s anti-thrombotic activity in humans is well-documented by numerous studies. Three raw garlic cloves a day recently improved both clotting time and clot-dissolving fibrinolytic activity by about twenty percent in a double-blind study of 50 medical students in India. Recent German research shows that garlic compounds definitely speed up blood-clot " dissolving " activity and improve blood fluidity. Such simultaneous action, researchers at Saarlane University in Homburg/Saar say, improves circulation and in fact helps ‘purify’ the blood of unwanted elements. How much garlic? Several garlic cloves or more have a pronounced beneficial effect on clotting activity, says David Roser, a British garlic researcher. Dr. Jain’s blood thinning garlic tips One of garlic’s most powerful and well tested anticoagulant compounds is called " ajoene " . Here are some ways to release the most ajoene from garlic, according to garlic researcher Mahendra K Jain, Ph D. Professor of biochemistry at he University of Delaware. *Crush garlic instead of chopping it. crushing releases enzymes and the " allicin " that converts to ajoene. *Saute’ garlic lightly; cooking releases ajoene *Cook garlic with organic tomatoes or other acidic foods. even a little acid releases more ajoene. *Add just enough vodka to cover crushed garlic, and let steep for several days uncovered. This releases ajoene. Yes, the old Russian folk recipe for blood thinning really works, Dr Jain’s tests revealed. he also found that mixing crushed garlic with feta (goat)cheese and extra virgin olive oil, which is a reputed Greek remedy for heart disease produced lots of ajoene. How about a little fish pate’? For a clot blocker and buster, you can’t beat fish, high in marvelous omega-3 fatty acids. Most scientists attribute fish’s heart protecting powers primarily to the oil’s remarkable effects on blood coagulation. Studies consistently show that fatty fish " regulate " how the blood flows and clots. Paul Nestel, chief of Human Nutrition at the Commonwealth Scientific & Industrial Research Organization in Australia, and his colleagues have found that eating about five ounces of Alaskan salmon or sardines a day lowered hazardous " fibrinogen " an average 16 percent. When you eat fish oil, your platelets release much less of the substance called thromboxane that instructs platelets to stick together, according to USDA’s Norgerta Schoene, Ph.D. More fascinating, thromboxane creates sticky platelets by stimulating them to swell up into little round balloons and then to grow " spikes " so that they can interlock with other platelets. In this state they are called ‘activated’ or ‘sticky’, ready and able to clump together to form blood clots. Thus, fatty fish, by " uppressing " thromboxane, preserves the healthy normal disc shape of platelets so they can’t cling together and form clots to plug up your arteries. Red Wines’ Wondrous Anti-Coagulant A little red wine can thin your blood, retarding clots. The reason is not just the alcohol but other complex constituents in the red wine. In a classic study, the French scientists Martine Seigneur and Jacques Bonnet, M.D. at the Hospital Cardiologique in Pessac, tested the effects of three alcoholic beverages on blood clotting in 15 healthy men. For two weeks every day they drank a half liter of either a red Bordeaux wine, a white Bordeaux wine or a synthetic wine made with water, alcohol and flavoring. The results: The synthetic wine increased platelet clumping. White wine did not change platelets and slightly boosted LDL (bad) cholesterol. Red wine was the clear winner! It both depressed platelet clumping and boosted HDL (good) cholesterol. Thus the researchers pronounced red wine’s " anti-coagulant " powers unique in protecting the heart. Cornell university scientists believe that wine’s main anti clotting agent is reservatrol, a chemical in grape skins. If you drink red grape juice or red wine you may get some " reservatrol " , which is concentrated in grape skins, says Leroy Creasy, Ph.D., a professor at Cornell University’s College of Agriculture. The compound, say Japanese researchers, is the main active ingredient in an ancient Chinese and Japanese medicine used to treat blood disorders. Drink Tea for Healthy Arteries. Curious as it may seem, drinking tea gives your arteries an " nti-thrombotic " infusion. Research presented at the first international scientific conference on the physiological and pharmacological effects of tea, held in New York City in 1991, reveals that the tea protects arteries by influencing good clotting factors. Tea chemicals can reduce bloodcoagulability " prevent platelet activation and clumping, increase clot dissolving activity and decrease deposits of cholesterol in artery walls all of which fend off artery damage. A pioneer in tea and atherosclerosis, Lou Fu-quing, M.D. professor and chairman of the department of Internal medicine at Zhejiang Medical university in China, has studied the effect of tea chemicals on heart attack victims. Dr. Lou told the conference that pigment from common black tea or Asian style green tea thwarted patient’s platelet clumping (also thromboxane production) and improved their clot-dissolving functioning. Surprisingly, he said both ordinary black tea that Americans commonly drink and Asian green tea worked equally well. Scientists at Japan’s Central Research Institute also noted that a particular type of tannin in green tea, called " catechin " , blocked the clumping of platelets just as strongly as aspirin did. Tea also appears to help block LDL cholesterol stimulation of the proliferation of smooth muscle cells on the walls of arteries, such cell growth fosters the buildup of arterial plaque. Vegetables are Clot Busters To discourage unwanted blood clots, eat fruits and vegetables high in vitamin C and fiber. The most prodigious eaters of fruits and vegetables have the most energetic clot dissolving systems, according to a recent Swedish study of 280 middle aged adults. Further, the lowest levels of clot promoting fibrinogen, belong to vegetarians, especially vegans who eat no animal products at all. including Dairy. The probably reason is that compounds in fruits and vegetables lower fibrinogen, while animal fat and cholesterol push it up. vegetarians also have lower blood viscosity than meat eaters: lower viscosity is linked to lower blood pressure. Spicy Clot Busters Eat common spices to keep your blood free of dangerous clots. Krishna Srivatava, of Odense University in Denmark, screened eleven spices and found that seven discouraged blood platelet clumping. Most potent are cloves, ginger, cumin and turmeric. “Cloves are stronger than aspirin in this respect,” says Dr. Srivastava. The primary active agent in cloves is probably " eugenol " , which also helps protect the structure of platelets even after they have been ‘aggregated”. Dr. Srivastava says the spices work through the " prostaglandin " system, somewhat the way aspirin, garlic and onions do. Ginger compounds are a stronger inhibitor of prostaglandin synthesis than the drug indomethacin, known for its potency , says Dr. Srivastava. Ginger is indeed a proven " anticoagulant in humans. Dr Dorso of the Cornell University Medical college confirms the active agent is " gingerol " a constituent of ginger that strongly resembles aspirin. Black Mushroom To ward off clots, infuse your blood with the medicine of the Asian black fungus mushroom known as mo-er or “tree ear”. It has a formidable reputation in Chinese traditional medicine for its beneficial effects on blood. Some call it a ‘longevity tonic’. with good reason, according to Dale Hammerschmidt, M.D., a hematologist at he University of Minnesota medical school. It turns out that the black mushroom contains several blood thinning compounds, including " adenosine " , also present in garlic and onions. Dr. Hammerschmidt surmises that the combination of so many anti-clotting foods in the Chinese diet such as garlic, onions, black mushrooms and ginger, may help account for their low rates of coronary artery disease. Olive oil fights clots In addition to everything else it does, olive oil even retards the stickiness of blood platelets, which may help account for olive oil’s artery protecting powers. British researchers at the Royal free Hospital and school of medicine in London had volunteers take three fourths of a table spoon of olive oil twice a day for eight weeks in addition to their regular diet. Their platelet clumping scores took a dive. The scientists found that platelet membranes contained more oleic acid (the dominant essential fatty acid in olive oil) and less arachidonic fatty acids that encourage stickiness. The olive oil fed blood platelets also released less " thromboxane A2 " , a substance that commands platelets to cling together. All told, olive oil benefits platelet function, the researchers concluded, saying it is yet one more explanation of why population that depend heavily on olive oil- in the Mediterranean area have less heart disease. Fats—Blood Clot Villain Go easy on fat if you want to keep your blood clear of clots. Unquestionably, a high fat diet does bad things for your blood, beyond boosting your blood cholesterol. Too much fat can also buck up the bloods tendency to coagulate and form dangerous clots. A recent study at south Jutland University in Denmark found that high amounts of both saturated and omega-6 type vegetable fats such as polyunsaturated refined corn and soybean oil, promoted clot forming fibrinogen. In their study a group of healthy adults who ordinarily ate diets high in trans (hydrogenated) fats and saturated fats switched to various lower fat diets for two weeks at a time. All of the lower fat diets suppressed blood clotting tendencies by 10 to 15 percent. Much research also shows that fat, particularly hydrogenated transfat and saturated fat, slows down clot dissolving activity. One recent study found that the fat from a fatty meal lingers in the bloodstream fomenting trouble, for up to four hours. _________________ JoAnn Guest mrsjo- DietaryTi- www.geocities.com/mrsjoguest/Genes AIM Barleygreen " Wisdom of the Past, Food of the Future " http://www.geocities.com/mrsjoguest/Diets.html Make your home page Quote Link to comment Share on other sites More sharing options...
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