Hello! Quick question...first of many for me :)

[Guest guest]

I am new here.

 

I am and have been researching natural remedies for a while now and

have been learning so much. I find it fascinating! It is a tragedy that

this planet is so revolved around chemicals and not naturals (of which

we are MADE, so the chice is clear, but not necessarily simple!!!)

 

Just a quick couple of questions for now...any natural sources for

seritonin? Also, what foods contribute to good cholesterol (LDL)?

 

Thanks for any tips!

Michelle

[Guest guest]

, " M. "

<msoul_34 wrote:

>

> I am new here.

>

> I am and have been researching natural remedies for a while now

and have been learning so much. I find it fascinating! It is a

tragedy that this planet is so revolved around chemicals and not

naturals (of which we are MADE, so the chice is clear, but not

necessarily simple!!!)

> Just a quick couple of questions for now...any natural sources for

> seritonin? Also, what foods contribute to good cholesterol (LDL)?

> Thanks for any tips!

> Michelle

 

888888888888888888888888888888888888888888888888888888888888888888888

 

Each day, more than 2,600 Americans die of CVD -- that's one death

per 33 seconds.

 

Heart disease or coronary artery disease is caused by

atherosclerosis.

 

 

Atherosclerosis is a condition in which " lipids " (plaque) builds up

along arterial walls.

 

High cholesterol levels can play a part, though they do not always

result in atherosclerosis and atherosclerosis can exist with normal

cholesterol levels. But when the coronary arteries are affected, the

condition is called

" coronary artery disease " .

---

 

How does atherosclerosis develop?

 

--

Atherosclerosis seems to begin with a " free radical " injury to the

endothelial lining along the artery wall.

 

Interestingly, this process

actually can begin at an early age.

 

Once a free radical injury occurs, " white blood cells " such as

monocytes and macrophages, along with lipids, begin to *accumulate*

along the inner layer of the artery as well as the muscle layer.

 

Smooth muscle cells begin to multiply from the irritation and

eventually form a " plaque " .

 

Platelets and other blood clotting factors stick to the rough

surface of the artery wall, forming a thrombus (clot).

 

A clot can continue to grow until it completely blocks an artery,

cutting off the oxygen supply to a vital organ.

 

Or a clot can break free from the vessel wall and become lodged

somewhere else further downstream. This could lead to a heart attack

or stroke if the clot

completely blocks the blood and oxygen supply to a major artery

leading to the heart or brain.

 

 

*Cholesterol* is a waxy, fat-like substance made by the liver.

 

It is an essential component of cell membranes and used to produce

hormones and vitamin D.

 

Cholesterol is carried through the body

attached to two different compounds called " lipoproteins " :

low-density lipoproteins (LDL) and high-density lipoproteins (HDL).

 

LDL is commonly known as the " bad cholesterol " ; it carries

cholesterol from the liver throughout the body, making it

available to be **deposited** in artery walls.

 

HDL is known as the " good cholesterol " ;

 

it " picks up " cholesterol from the *arteries* and " delivers " it to

the liver to be recycled or **eliminated** from the body.

 

The body needs cholesterol to function –--

but too much of it in the blood, or too much of the wrong kind, add

up to trouble.

 

---

The factors leading to heart disease are as follows:

 

High total cholesterol –-- especially high LDL levels.

 

Dietary and nutritional supplement treatment of high cholesterol

levels are effective.

--

 

Low HDL cholesterol and high *triglyceride* levels

 

This is a different pattern than high total and LDL cholesterol

although someone may have both.

 

This pattern, associated with *insulin resistance*,appears to affect

as many as 30% of the population. It

carries with it a high risk of high blood pressure and diabetes as

well as heart disease.

 

Dietary and nutritional supplement treatment for this pattern are

different from those for high total and LDL cholesterol levels.

 

Here, lifestyle changes are generally " quite effective " .

 

--

 

Elevated *homocysteine* levels

 

This risk factor for heart disease is unrelated to cholesterol

levels at all. Homocysteine is an " amino acid " that can accumulate

in the blood when

a person does not get enough *folic acid* and *vitamin B6*.

Folic acid " requirements " for some individuals may be much greater

than the RDA of 400 mcg.

 

Smoking – This habit alone can increase risk of heart disease.

 

Smoking increases " oxidation " in the body and is harmful to blood

vessels

 

Family history – Genetic tendencies, however, can be countered by a

healthy lifestyle in most cases.

 

If you have a family history of heart

disease, we recommend paying particular attention to diet, exercise,

stress reduction and supplements.

 

 

Free Radicals

" Free radicals " are less likely to cause severe oxidative damage to

the arteries if we take advantage of the protection provided by

certain essential " antioxidants " , which help to keep a balance.

Whenever this balance is spoiled, " oxidative stress " occurs, leading

to deterioration of normal cell functions and even cell death.

 

Oxidation is a complex, fundamental phenomenon in the process of

cell ageing.

 

Cell membranes typically contain a large amount of fat and their

" composition " depends largely on " diet " .

 

When the diet contains a lot of extra virgin olive oil, cells are

more " resistant " to " oxidation " , they do not 'deteriorate' as much

and 'ageing'is much slower.

 

Lipid or fat *peroxidation* tends to be proportional to the number

of double bonds in a compound, explaining why " oleic " acid in olive

oil shows " little susceptibility " to " oxidation " .

 

Approximately 1.5% of olive oil is made up of the 'unsaponifiable'

fraction, which consists of 'antioxidants'.

 

Extra Virgin olive oil

contains the largest quantities of these substances and various

other minor components as well.

 

--------------------------

Antioxidants in olive oil:

--------------------------

 

Vitamin E (alpha-tocopherol), carotenoids and phenolic compounds

(simple phenols such as 'hydroxytyrosol' and 'complex phenols' such

as

'oleuropein') are all antioxidants whose activity has been

demonstrated in vitro and recently in vivo,

revealing further advantages in the prevention of certain diseases

(CVD) and also of ageing.

 

The " phenolic " content of olive oils varies according to the

climatic conditions in the producing area, when the olives are

harvested and how ripe they are when picked. Oil production and

storage methods also have an influence.''

 

Phenols have countless biological properties, for instance

hydroxytyrosol *inhibits* platelet " aggregation'. it is anti-

inflammatory and 'oleuropein' encourages the formation of 'nitric

acid', which is a

powerful " vasodilator " and exerts a strong 'anti-bacterial' effect

on the arterial wall.

 

 

" Oxidised LDLs " are known to be " atherogenic " ,

which is where olive oil steps in because it has a beneficial,

protective effect against " LDL " oxidation.

Moreover, it also strengthens other cells in the body against the

*toxic* effects of 'oxidants'.

 

The high " antioxidant " content of the Mediterranean diet appears to

contribute significantly to its effect on longevity.

 

These antioxidants are found only in fresh organic fruit and

vegetables.

 

Because it is the only oil to be obtained from a " fruit " ,

olive oil retains a host of substances, antioxidants and vitamins

that give it added nutritional value.

 

The explanation behind this high content of antioxidants is due to

the fact that because the olive is a fruit that is exposed to the

air, it has to defend itself from oxygen.

It therefore " synthesises " a larger amount of 'antioxidants', which

pass through to the oil.

 

Virgin olive oil, i.e. olive oil that has not been refined or

industrially treated, is particularly rich in these substances. it

has a strong 'antioxidant' effect,

protecting against *damage* from 'free radicals' (scavenger

activity) and against the formation of cancer.

 

---

A rational program for *heart disease* must seek to:

 

(1) prevent formation of microclots and microplaques in the

circulating blood, optimal hydration, proper choices in the kitchen

and herbs for restoring the battered bowel-blood-liver ecosystems;

and

(2) improve the flow characteristics of the circulating blood with

heart-smart nutrients, exercise and EDTA chelation.

---

 

The cholesterol lowering drugs big PHARMA promotes (Statins) do one

thing:

prevent the production of HMG Co-A Reductase.

 

They are known to plunge cholesterol to dangerously low levels and

They do not prevent heart attacks! (there are no claims whatever

that

they do...take a long hard look at the listed side effects).

 

There is absolutely no reason at all to use these pharmaceuticals.

---

Olive Oil Does it all:

---

 

It's not hard to rave about the bountiful benefits of olive oil to

arteries. It is a triple savior.

 

Olive oil both cuts bad lipids (LDL cholesterol) and slightly raises

or keeps

good lipids (HDL) the same, improving your heart-saving HDL/LDL

ratio.

 

In contrast, oils such as corn,

peanut, coconut, soybean, safflower and sunflower lower both HDL and

LDL " lipid components " .

 

 

 

A major study declared virgin olive oil " superior " to the standard

recommended low-fat diet in combating cholesterol.

 

When subjects ate 41 percent of their calories in good fat, most of

it from olive oil and fish oils, the LDL cholesterol components were

lowered more than when eating a diet with half as much fat.

 

Additionally, good HDL's rose on the virgin olive oil diet and sank

on the low-fat diet.

 

The clincher is that olive oil also helps " defuse "

bad-type cholesterol, rendering it " less capable " of destroying

arteries.

 

Studies by the University of California's Dr. Daniel Steinberg, as

well as by researchers in Israel, find that olive oil dramatically

thwarts toxic 'oxidation' of LDL cholesterol.

 

In a landmark study, Dr. Steinberg and colleagues gave one group of

healthy volunteers about 40 percent of their calories in

monounsaturated fat, equal to about 3 tablespoons of olive oil a

day.

 

Others ate regular vegetable oils.

 

Remarkably, the LDL of those who used only " monounsaturated " oil

were only half as likely to become 'oxidized' or able to form

bloodclots and clog arteries!

 

This does not mean you should drink olive oil. But it does suggest

that when you eat fat, the olive-oil monounsaturated type is a good

choice to forestall artery clogging!

 

Taken from:

 

" Food Your Miracle Medicine "

By Jean Carper