Xanthine Oxidase and Its Role in Heart Disease

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Xanthine Oxidase and Its Role in Heart Disease

JoAnn Guest

Sep 15, 2004 19:11 PDT

 

When the eminent physician Dr. Paul Dudley White graduated from

medical school in 1911, he had never heard of or encountered

coronary thrombosis.

Today, however, it is one of the chief threats to our health. Many

studies show evidence that cholesterol is the major contributor.

Autopsy studies show that in American soldiers from Vietnam, 75% had

evidence of atherosclerosis and high cholesterol buildup. The

average age was 22 years old.

 

It was natural to assume that since cholesterol was almost always

present, it must be the leading cause of atherosclerosis. This

assumption has continued to today. Many diets today are prescribed

by physicians or by diet specialists that completely eliminate

cholesterol.

 

 

Cholesterol is manufactured in our bodies. It is so important to the

integrity of the body that all cells contain it. It is found in high

concentrations in the brain. In addition to its role in the

conduction of nerve impulses, cholesterol has an important

structural role as well. Cholesterol synthesizes male and female

hormones. Without cholesterol, Vitamin D, which is required for

calcium absorption, would not be synthesized.

 

Bile originates from cholesterol and is essential for proper fat

digestion. With all this evidence indicating the physiological

importance of cholesterol, why would the body keep producing it

throughout our evolution if it was eventually going to destroy us?

 

It would seem that the human system takes adequate care of itself.

Perhaps, we are not taking care of the system.

 

 

The answer to the discrepancy between needing cholesterol for

survival and finding it in heart disease victims comes from Dr. Kurt

A. Oster, cardiologist.

 

After suffering from two heart attacks, he was inspired to research

how the atherosclerotic process worked.

 

He discovered that the enzyme Xanthine Oxidase (Xo), which is

present in cow's milk (as well as the milk of sheep and goats), can

be very destructive to heart and arterial tissue.

 

In raw milk, both the fat and Xo are digested in the stomach and

small intestines. They are either used or excreted.

 

Xo is found in the liver of many organisms, where it breaks down

compounds into uric acid waste products.

 

Humans have a natural reservoir of Xo in the liver, but it is

naturally blocked from entering the bloodstream.

 

 

All is well until homogenized milk is introduced in 1932. Under

pressure of 2500 pounds per square inch, at a speed of 600 feet per

second, milk is passed through pipes and fine filters.

 

This breaks up the fat particles and puts them in suspension like a

foggy mist. The homogenized process encapsulates Xo into tiny fatty

substances called liposomes.

 

This protects Xo from stomach acids and allows it to pass through

the intestinal walls into the circulatory system.

 

 

Xo destroys plasmalogen, which makes up 30% of the membrane system

in human heart muscle cells. Xo and plasmalogen cannot co-exist in

one location.

 

The liver, therefore, has no plasmalogen.

 

In autopsies of people who died from heart and circulatory disease,

plasmalogen was completely missing.

 

Xo was in its place.

 

Arterial inner linings were completely eaten away.

 

The resulting lesions became hardened by the deposition of minerals.

 

Fatty streaks and cholesterol had surrounded the newly-formed plaque

by this time.

 

 

The appearance of cholesterol created widespread speculation that it

was the cause of heart disease and not the result. The Xo process is

slow and effectively destructive.

 

Most 10 year-old children who have consumed homogenized milk have

some form of atherosclerosis.

 

In the case of American soldiers autopsied after combat fatalities,

some had arteries as brittle as clay pipes.

 

There is a very high correlation between countries that drink

homogenized milk and atherosclerosis.

 

In countries where milk is boiled before drinking, the incidence of

heart disease is low because Xo is destroyed in the boiling process.

 

 

It has become trendy for health-conscious people to consume skim or

low fat milk, but that only slows down the Xo process slightly.

 

Besides that, low fat milk products will cause someone to gain

weight. Farmers feed their pigs skim milk to fatten them up before

the slaughter.

 

If you look at commercially prepared homogenized milk in

supermarkets, most brands state that Vitamin D has been added.

 

Unfortunately, Vitamin D enhances Xo activity.

 

Xo is not the only source of atherosclerosis, but it is a major

contributor.

 

For someone looking to improve their diet in a truly healthful

manner, they would be wise to avoid all dairy products, except for

those that are raw or cultured without homogenization, like organic

yogurt.

 

http://www.fetalogos.com/articles.htm#xanthine

written by Rodney Julian

 

 

JoAnn Guest

mrsjo-

http://www.geocities.com/mrsjoguest/Genes.html