Arteriosclerosis - JoAnn Guest

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Arteriosclerosis

JoAnn Guest

Feb 03, 2004 17:55 PST

 

 

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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.

How does atherosclerosis develop?

Atherosclerosis begins 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 – These two

factors combine to form a well known risk factor for heart disease

(though people can have heart disease without having high

cholesterol). 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.

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Elevated *homocysteine* levels

-

This risk factor - 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

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Free Radicals

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" 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 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.

 

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Antioxidants in olive oil:

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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

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' and it is

anti-inflammatory and 'oleuropein' encourages the formation

of 'nitric acid', which is a powerful " vasodilator " and exerts a

strong 'anti-bacterial' effect.

 

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 fruit and vegetables.

Because it is obtained from a " fruit " ,

 

olive oil retains a host of substances, antioxidants and vitamins

that give it added nutritional value. he 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 and

it has a strong 'antioxidant' effect,

protecting against damage from 'free radicals' (scavenger activity)

and against the " formation " of cancer.

 

-

 

(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.

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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 drugs.

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Olive Oil Does it all:

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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 LDL cholesterol and slightly raises or keeps

good HDL the same, improving your heart-saving HDL/LDL ratio.

In contrast, oils such as corn,soybean, safflower and sunflower

lower both HDL and LDL.

 

A major study even declared olive oil superior to the standard

recommended low-fat diet in combating cholesterol.

 

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

from olive oil, their bad LDL cholesterol sank more than when they

ate a diet with half as much fat.

 

Additionally, good HDL's rose on the 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 safflower oils.

 

Remarkably, the LDL of the monounsaturated oil eaters were only half

as likely to become 'oxidized' and thus able to 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!

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Fat Composition of Edible Oils

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Coconut oil 86.5 Saturated fat A%

Palm oil 49.3

Palm Kernel Oil 81.5

Sesame oil 14.2

Olive oil 13.5

Flaxseed oil 4.0

Grapeseed oil 8.1

Safflower oil 9.6

 

Monounsaturated Fats: These are the " good fats " . In a well balanced

diet, fats should make up less than 20% of your diet. It is

recommended that monounsaturated fats make up the majority of fat in

your diet (this is called the mediterranean diet). One

monounsaturated fat, " oleic acid " , has been found to raise 'good

cholesterol', while at the same time lowering 'bad cholesterol'.

 

Research has found that in Greece, where olive oil is the principle

fat in the diet, there also exists the world's lowest incidence of

heart disease and strokes, and the longest life span. Oleic acid is

found in the greatest concentration in extra virgin olive oil and

GREEK olive oils from Kalamata and Crete consistently have the

world's highest amount of " oleic acid " .

 

Saturated Fat: These fats should be avoided as much as possible:

Saturated fats come from animal meats, dairy products, tropical oils

(coconut and palm oil, etc) These types of fats are found primarily

in butter, lard, cheeses, and all types of meat and poultry.

 

Saturated fats do the greatest damage to your body by raising the

level of bad cholesterol This leads to plaque formation in the

arteries, high blood pressure and ultimately heart disease and

strokes.

 

Taken from:

" Food Your Miracle Medicine "

By Jean Carper

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