The American Dietetic Association will change it's name January 2012 to the Academy of Nutrition and Dietetics.
Why am I writing about this? Because I think it's fishy!
Here is how the president of the ADA; Sylvia Escott-Stump explains reasons for making the name change
The name Academy of Nutrition and Dietetics promotes the strong science background and academic expertise of our members, primarily registered dietitians. Nutrition science underpins wellness, prevention and treatment," she said. By adding nutrition to our name, we communicate our capacity for translating nutrition science into healthier lifestyles for everyone. Keeping dietetics supports our history as a food and science-based profession. Thus, the Academy of Nutrition and Dietetics quickly and accurately communicates our identity—who we are and what we do,"
I think this name change business has a lot more to do with the increasingly negative image the public has towards the ADA and the trend towards working with nutritionists vs. dieticians - whose approach is distinctly different.
In other words the ADA is adding the term nutritionist to make them seem like they are teaching latest science in nutrition (which they are NOT). If that were true they would not have aligned them self with purveyors of fake food; candy bars nor advocate for the use of canola oil (toxic); microwaving food (changes molecular structure into poison)or artificial sweeteners (toxic). If you visit their website you will see they are sponsored by companies such as Kellogg, ConAgra, Coca Cola, Mars, and Hershey's, and the Soy industry. In fact these companies provide significant financial support to their organizations so much so the congress has been investigating them. Sen. Charles Grassley (R-IA), has asked the ADA and other health advocacy groups for a listing of their payments from the pharmaceutical, medical device, and insurance industries. The ADA has yet to completely disclose the information requested so the investigation is on-going. Oh these contribution exceed $1 million dollars!
What do you think?
Tuesday, November 29, 2011
Tuesday, November 22, 2011
Sweet Potatoes - not just for Thanksgiving!
The Mighty Sweet Potato – not just for Thanksgiving Dinner
While most of us will be enjoying a helping of sweet potatoes as part of out Thanksgiving dinner I enjoy these wonderful vegetables year round.
The sweet potato (or yam) is a tuber and not actually a root vegetable as the white potato is. The sweet potato is so nutritious an entire native population in New Guinea called the Dani, subsist almost entirely on yams. It is high in complex carbohydrates coming in at 31 grams. Due to its high fiber and vitamin content the sweet potato a much healthier choice than the white potato. The sweet potato also has excellent potassium and magnesium, manganese, B vitamin and folate content.
You probably already know the sweet potato is high in beta carotene and C and that makes it a powerful source of anti-oxidants. Here are some of the other less know benefits of the sweet potato;
• Anti-inflammatory; primarily due to high A, C and magnesium content. This makes it especially excellent for those fighting auto-immune diseases and cancer.
• Digestive aid due to its digestibility, high fiber content and magnesium. Relieves constipation and thought to help prevent colon cancer.
• Believed to help with soothing stomach ulcers due to its vitamin A, C potassium, calcium and fiber content. GERD and IBS sufferers should include it in their diets for this reason.
• Believed to help with asthma, bronchitis and arthritis due to its anti-inflammatory properties
• Excellent for diabetics! Contrary to what many believe sweet potatoes are very effective in regulating blood sugar levels by encouraging proper secretion and function of insulin. Try substituting a sweet potato for rice or white potatoes!
Please remember this food is best purchased in its natural state. The skins actually contain valuable fiber. Canned products are typically loaded with added sugar so avoid those. This vegetable has naturally occurring sugars so you really do not need to add any sweeteners. And you can satisfy your sweet tooth by cooking this beauty in ways that release and concentrate those sugars.
Here are two of my favorite ways to enjoy sweet potatoes -
Roasted Sweet Potatoes (or yams)
Set oven to roast and 350 degrees or bake and 375 degrees
1 medium organic sweet potato or red yam per person scrubbed and cut into bite sized cubes.
Olive oil – enough to cover all cubed potatoes
½ teaspoon of sea salt & pepper
¼ teaspoon ground cinnamon
Toss cubed sweet potatoes or yams with olive oil and season in mixing bowl coating evenly. Line baking sheet with parchment paper (to prevent sticking) and spread mixture out evenly. Bake for 30 minutes or until lightly browned and fork tender. Check after 15 minutes and turn with tongs for browner result.
Variation: try roasting a medley of root vegetables such as carrots, parsnips, white potatoes, and winter squashes.Sprinkle with herbs like rosemary, thyme, and garlic cloves and onions. Left overs can be mad into a "creamy" soup too!
Sweet Potato and Zucchini Latkes
3 or 4 small or 2-3 medium washed organic sweet potatoes or yams grated in food processor
1 medium zucchini squash grated in food processor and squeezed dry in paper towel
1 small sweet onion grated
2 organic eggs lightly beaten
1 teaspoon sea salt
Dash pepper
1/4 teaspoon aluminum free baking powder
2 -3 Tablespoons (depending on how much liquid is in zucchini) Amy’s or Bob’s Red Mill GF Pancake mix or chick pea flour
Olive oil for cooking
Large cast iron or non-stick skillet (or electric frying pan)
Using a food processor with the grating blade grate sweet potatoes, rinse with fresh water and drain and squeeze dry in paper towel. Reserve the sweet potatoes in large mixing bowl. Grate the zucchini and squeeze out excess liquid using a paper towel. Add to sweet potato. Grate Onion and add to mixture. Add seasonings and mix well. In a small bowl combine the GF flour ( or chick pea flour) and the baking powder. Add this to the vegetables and mix in the beaten egg. Combine well.
Heat skillet or fry pan on medium heat and add the oil. Spoon the mixture into the pan as you would pancakes. Allow to brown on one side before turning with a spatula. You can make the pancakes large for a side dish or brunch or into small bite sized cakes for appetizers. I like to serve them with a dollop of a yogurt & dill sauce as an appetizer. Kids will devour them!
Happy Thanksgiving!
While most of us will be enjoying a helping of sweet potatoes as part of out Thanksgiving dinner I enjoy these wonderful vegetables year round.
The sweet potato (or yam) is a tuber and not actually a root vegetable as the white potato is. The sweet potato is so nutritious an entire native population in New Guinea called the Dani, subsist almost entirely on yams. It is high in complex carbohydrates coming in at 31 grams. Due to its high fiber and vitamin content the sweet potato a much healthier choice than the white potato. The sweet potato also has excellent potassium and magnesium, manganese, B vitamin and folate content.
You probably already know the sweet potato is high in beta carotene and C and that makes it a powerful source of anti-oxidants. Here are some of the other less know benefits of the sweet potato;
• Anti-inflammatory; primarily due to high A, C and magnesium content. This makes it especially excellent for those fighting auto-immune diseases and cancer.
• Digestive aid due to its digestibility, high fiber content and magnesium. Relieves constipation and thought to help prevent colon cancer.
• Believed to help with soothing stomach ulcers due to its vitamin A, C potassium, calcium and fiber content. GERD and IBS sufferers should include it in their diets for this reason.
• Believed to help with asthma, bronchitis and arthritis due to its anti-inflammatory properties
• Excellent for diabetics! Contrary to what many believe sweet potatoes are very effective in regulating blood sugar levels by encouraging proper secretion and function of insulin. Try substituting a sweet potato for rice or white potatoes!
Please remember this food is best purchased in its natural state. The skins actually contain valuable fiber. Canned products are typically loaded with added sugar so avoid those. This vegetable has naturally occurring sugars so you really do not need to add any sweeteners. And you can satisfy your sweet tooth by cooking this beauty in ways that release and concentrate those sugars.
Here are two of my favorite ways to enjoy sweet potatoes -
Roasted Sweet Potatoes (or yams)
Set oven to roast and 350 degrees or bake and 375 degrees
1 medium organic sweet potato or red yam per person scrubbed and cut into bite sized cubes.
Olive oil – enough to cover all cubed potatoes
½ teaspoon of sea salt & pepper
¼ teaspoon ground cinnamon
Toss cubed sweet potatoes or yams with olive oil and season in mixing bowl coating evenly. Line baking sheet with parchment paper (to prevent sticking) and spread mixture out evenly. Bake for 30 minutes or until lightly browned and fork tender. Check after 15 minutes and turn with tongs for browner result.
Variation: try roasting a medley of root vegetables such as carrots, parsnips, white potatoes, and winter squashes.Sprinkle with herbs like rosemary, thyme, and garlic cloves and onions. Left overs can be mad into a "creamy" soup too!
Sweet Potato and Zucchini Latkes
3 or 4 small or 2-3 medium washed organic sweet potatoes or yams grated in food processor
1 medium zucchini squash grated in food processor and squeezed dry in paper towel
1 small sweet onion grated
2 organic eggs lightly beaten
1 teaspoon sea salt
Dash pepper
1/4 teaspoon aluminum free baking powder
2 -3 Tablespoons (depending on how much liquid is in zucchini) Amy’s or Bob’s Red Mill GF Pancake mix or chick pea flour
Olive oil for cooking
Large cast iron or non-stick skillet (or electric frying pan)
Using a food processor with the grating blade grate sweet potatoes, rinse with fresh water and drain and squeeze dry in paper towel. Reserve the sweet potatoes in large mixing bowl. Grate the zucchini and squeeze out excess liquid using a paper towel. Add to sweet potato. Grate Onion and add to mixture. Add seasonings and mix well. In a small bowl combine the GF flour ( or chick pea flour) and the baking powder. Add this to the vegetables and mix in the beaten egg. Combine well.
Heat skillet or fry pan on medium heat and add the oil. Spoon the mixture into the pan as you would pancakes. Allow to brown on one side before turning with a spatula. You can make the pancakes large for a side dish or brunch or into small bite sized cakes for appetizers. I like to serve them with a dollop of a yogurt & dill sauce as an appetizer. Kids will devour them!
Happy Thanksgiving!
Saturday, November 5, 2011
30 Year Study Proves Organic Farming is Superior to Conventonally Grown Food
Have you questioned the value of spending more of your hard earned cash on organics? Now a 30 year study done by the Rodale Institute proves your getting a superior product. Here are the key findings of the study:
*Organic yields match or surpass conventional yields.
*Organic yields outperform conventional yields in years of drought.
*Organic farming systems build rather than deplete soil organic matter making it a more sustainable system.
*Organic farming uses 45 percent less energy and is more efficient.
*Conventional agricultural systems produce 40 percent more greenhouse gases.
*Organic farming systems are more profitable than conventional farming systems.
After 30 years of a rigorous side-by-side comparison, the Rodale Institute confidently concludes that organic methods are improving the quality of our food, the health of our soils and water, and the conditions of our nation’s rural areas. Organic agriculture creates more jobs, provides a livable income for farmers, and can restore America’s confidence in our farming community and food system.
For more information on the results, including detailed findings and graphs, please visit www.rodaleinstitute.org/fst.
*Organic yields match or surpass conventional yields.
*Organic yields outperform conventional yields in years of drought.
*Organic farming systems build rather than deplete soil organic matter making it a more sustainable system.
*Organic farming uses 45 percent less energy and is more efficient.
*Conventional agricultural systems produce 40 percent more greenhouse gases.
*Organic farming systems are more profitable than conventional farming systems.
After 30 years of a rigorous side-by-side comparison, the Rodale Institute confidently concludes that organic methods are improving the quality of our food, the health of our soils and water, and the conditions of our nation’s rural areas. Organic agriculture creates more jobs, provides a livable income for farmers, and can restore America’s confidence in our farming community and food system.
For more information on the results, including detailed findings and graphs, please visit www.rodaleinstitute.org/fst.
Thursday, November 3, 2011
Benefits of nut consumption for people with abdominal obesity, high blood sugar, high blood pressure
Dietary changes may help patients shed the excess weight and become healthier, among the changes, the regular consumption of nuts -- which are jam-packed with healthful nutrients, such as healthy fats (unsaturated fatty acids) and antioxidants (polyphenols) -- have been recommended to fight the metabolic abnormalities associated with Metabolic Syndrome. To check the biochemical effects of nut consumption, the researchers put 22 MetS patients on a nut-enriched diet for 12 weeks and compared them to another group of 20 patients who were told to avoid nuts.
The scientists analyzed the broad spectrum of compounds excreted in the patients' urine and found evidence of several healthful changes. One surprise was evidence that nut consumption had boosted patients' levels of serotonin metabolites in urine, since these findings suggest the role of serotonin in the beneficial effects of nuts. They point out that the study provides the first evidence in humans of the beneficial effects of nut consumption in reducing levels of substances in the body associated with inflammation and other cardiovascular risk factors in patients with metabolic syndrome.
Benefits of nut consumption for people with abdominal obesity, high blood sugar, high blood pressure
The scientists analyzed the broad spectrum of compounds excreted in the patients' urine and found evidence of several healthful changes. One surprise was evidence that nut consumption had boosted patients' levels of serotonin metabolites in urine, since these findings suggest the role of serotonin in the beneficial effects of nuts. They point out that the study provides the first evidence in humans of the beneficial effects of nut consumption in reducing levels of substances in the body associated with inflammation and other cardiovascular risk factors in patients with metabolic syndrome.
Benefits of nut consumption for people with abdominal obesity, high blood sugar, high blood pressure
What you can do to manage high Cholesterol that might surprise you!
Heart Health
Let's look at the relationship between “high” cholesterol and insulin resistance, inflammation and impaired liver detoxification. Many people are not aware that high cholesterol is actually connected to the way the body is responding to excessive carbohydrate intake and not a direct result of eating high cholesterol foods.
Many people have watched their cholesterol levels rise as they age and are rightly concerned about this however, are confused as to what these numbers mean on a CBC blood panel. Cholesterol is found in every cell of the body and is essential for proper cell membrane fluidity and necessary for steroid hormone production and bile production in the body. The liver, intestines and skin produce most of the body’s cholesterol (60-80%) with only a fraction being obtained through diet.
Understanding what your cholesterol numbers mean involves so much more than just looking at the numbers the way conventional medicine does. If you look at a typical CBC Blood panel you will see readings for total cholesterol, HDL and LDL and sometimes triglycerides. Total cholesterol comprises all of the cholesterol found in the body; HDL, LDL and triglycerides. According to conventional laboratory ranges anything > 200mg/dl is considered high and > 225mg/dl is considered high according to the “optimal” range in Functional Medicine.
Optimal ranges for HDL are >55mg/dl. An HDL reading of <35mg/dl is cause for alarm but needs to be determined by its relationship to LDL levels. If total cholesterol is low and HDL is low this is not a cause for concern. Increased (>55mg/dl) HDL is protective. One of the most important functions of HDL is its role in savaging free radicals. So a low HDL along with a low total cholesterol level can indicate you are more prone to heavy metal or chemical toxins damage. If HDL is <55 and LDL > 120mg/dl and total cholesterol level are >220mg/dl then early development of fatty liver is quite possible. Fatty liver is caused by being over weight, excessive alcohol consumption, and prescription drugs (steroids); iron overload; solvent tissue exposure and rapid weight loss.
Now let’s look at LDL cholesterol and what a high reading (<120mg/dl is optimal) might indicate. Again this points to a diet high in refined carbohydrates. If the fasting blood glucose is trending upwards (>100) then you are probably becoming insulin resistant and could be suffering from Syndome X. But again checking adrenal function and thyroid function would be a good idea.
Apolipoprotien A and B: Apolipoprotiens are proteins are major components of HDL (Apo A1) and LDL (Apo B) Elevated levels of Apo 1(110-162mg/dl) are believed to be a better predictor of lower cardiovascular disease than HDL alone. Higher Apo B levels (>52-109mg/dl) are associated with an increased risk of coronary artery disease. Unfortunately, most standard CBC blood panel’s doctors run do not include this reading.
If you have increased levels of cholesterol, part of why you have this is because of increased inflammation in your body. The cholesterol is there to do a job. It is there to help your body to heal.
Inflammation is a protective mechanism in the body. It is this protective process that allows a cut to heal. Here is what happens: Your blood vessels constrict to keep you from bleeding to death and then blood becomes thicker so it can clot. And remember it is the immune system that fights off viruses, bacteria etc that could lead to infection so it serves this purpose too. Once a cut is healed a protective scar forms over the area.
Likewise, if your arteries are damaged, a very similar process occurs inside of your body, except that a "scar" in your artery is known as plaque. This plaque, along with the thickening of your blood and constricting of your blood vessels that normally occur during the inflammatory process, can indeed increase your risk of high blood pressure and heart attacks. Cholesterol comes in because, in order to replace your damaged cells, it is necessary.
If you have been told your cholesterol is too high you have probably been advised by your physician to reduce consumption of saturated fats. In reality, focusing on reducing saturated fat consumption has little effect on total cholesterol levels and has this been validated by many studies. A study sponsored by the German Ministry of Research and Technology showed that no exact link exists between food cholesterol and blood cholesterol. And in Japan, the cholesterol levels have increased during recent years, however the number of heart attacks has dropped. The largest health study ever conducted on the risks of heart disease took place in China. As with similar studies, the Chinese study found no connection between heart disease and the consumption of animal fats. *
By the way: Increased cholesterol levels can often be associated with thyroid or adrenal hypo function and decreased levels can be associated with endocrine hyper function, so checking both of these is important.
So what is the real driver cardiovascular disease? It’s over consumption of simple carbohydrates and Americans are addicted to simple carbohydrates! So if you reduce your consumption of refined carbohydrates, starches and other fast acting sugars along with hydrogenated oils you will automatically be decreasing your risk of developing cardiovascular disease because it’s actually the inflammation caused by eating too many refined carbohydrates that creates higher risk for heart disease. This along with checking for proper thyroid and adrenal function is key to understanding how to effectively managing cholesterol because high cholesterol is merely a symptom of something else going on.
When we eat more foods that turn into glucose than we need our body stores the excess as fat. This fat accumulates in our body and in our liver; hence elevated serum (blood) triglycerides occurs. As our liver gets fuller and fuller with this fat it has a much more difficult time doing its job – removing toxins and thus we become more inflamed and toxic and this is where the term “fatty liver” comes from. So this is another down side of consuming so many carbohydrates.
Doctors are trained to identify trends however, many do seem to miss opportunities to use this information; connect the dots and help patients act proactively to prevent chronic disease. In most cases making some diet and lifestyle changes works wonders to reduce risk of cardiovascular disease.
Tips for healthy hearts:
Reduce inflammation by:
- Strictly limiting consumption of grains and switch to gluten free grains.
- Eliminate high fructose corn syrup, and sharply reduce intake of sugar and high glycemic index foods.
- Eat more wild caught fish and supplement with high quality Omega 3 DHA which is a natural anti-inflammatory.
- Eliminate low quality oils – hydrogenated oils, palm kernel oil, corn oil, canola oil and replace with healthy oils from olive, coconut, avocado and flax seeds.
- Treat non-fermented diary products as condiments and eat real, high quality cheese, not low fat or processed type “fake’ cheese.
Improve liver health:
- Support your liver by eliminating unhealthy (man –made) trans fats and replacing them with healthy fats from olive oil, coconut oil, avocados, nuts and seeds. Supplements such as milk thistle and n-acetylcysteine help protect the liver and aid in detoxification.
Increase your body’s ability to fight free radical damage:
- Help increase your body’s ability to make andoponicetin by eating choline rich foods such as (liver, wheat germ, free range or omega enriched eggs, cod & wild caught beef). Adiponectin is a hormone that starts out in your white adipose tissue and helps increase your insulin sensitivity. It has also been linked to shrinkage of fat cells so may aid in weight loss. Increasing your intake of green tea, reservatrol rich foods such as red grapes and berries (and red wine!), and taking grape seed extract may help increase adiponectin too.
- Eat plenty of foods high in plant sterols such as nuts, and seed and their oils; fresh vegetables and fruits. Aim for 9 servings of fresh fruits and vegetables per day.
- Remember half you plate should be filled with vegetables and fruits with only a ¼ filled with grains (preferably gluten free).
* Source: http://www.naturalnews.com/022960_disease_health_heart_disease.html#ixzz1EcfTTGTd
Are you taking stains? If so you need to be supplementing with the right form of CoQ10. The Ubiquinol form is the best and is the reduced version of Coenzyme Q-10. This form is far more effective if you are over 35-40 years old. Anyone with hyperlipidimeia will benefit from taking a product I offer called CoQnol (60 softgels = $33.)
Hear are a couple heart healthy recipes you can try:
Antioxidant heaven
1 Pomegranate, seeded
1 Cup washed blueberries
1 Cup fresh Acai berry juice
2 Tablespoons flax seed oil
1 Cup ice cubes
Blend all ingredients. Consume immediately.
Variation:
Add other berries into the mix – strawberries, raspberries or blackberries; whatever is in season is best. Try other fresh juice bases – blueberry, apple juice are also good.
Pomegranate, blueberries and acai berries are particularly rich in antioxidants, especially great as an antiager and protection for the heart and vascular system, defense against cancer and other chronic illnesses. Pomegranates are in season in early winter. They can be seeded and frozen to be used throughout the year.
Carrot Apple Ginger Parsley – (1- 8 oz serving)
5 carrots
½ organic apple
½ inch fresh ginger root
Handful of fresh parsley
Process carrots then apple and ginger in a juicer. Add parsley last.
Parsley is high in chlorophyll, potassium and magnesium which are all beneficial to heart health. Chlorophyll has antimutagenic and anti-carcinogenic properties so that it may be helpful in protecting your body against toxins and in reducing drug side effects. Along with other vitamins such as A, C and E, chlorophyll has been seen to help neutralize free radicals that do damage to healthy cells.
Avocado & sliced tomato w/lemon olive oil dressing - (serves 3-4)
Salad -
1 ripe avocado, pitted and sliced
2 medium ripe tomatoes (heirlooms if you can find them) sliced
2 to 4 Boston or romaine lettuce leaves washed and dried
Dressing –
Juice of ½ lemon
4 tablespoons olive oil
Sea salt to taste
Pepper to taste (optional)
Arrange Boston lettuce on 4 plates using one or two leaves depending on size to form a base. Arrange sliced tomatoes (2 slices for each salad) and then avocado slices on top. Mix salad dressing and drizzle over top of fruits. Eat immediately. (Nourish Holistic Nutrition Therapy)
Alternate version: Substitute oranges for the tomatoes and use the juice form the orange in place of the lemon juice. Add a little honey to sweeten.
Avocados are one of the highest sources of pantothenic acid. It has shown promise in lowering total cholesterol and triglyceride levels in the blood of both diabetic and non-diabetic individuals.
Let's look at the relationship between “high” cholesterol and insulin resistance, inflammation and impaired liver detoxification. Many people are not aware that high cholesterol is actually connected to the way the body is responding to excessive carbohydrate intake and not a direct result of eating high cholesterol foods.
Many people have watched their cholesterol levels rise as they age and are rightly concerned about this however, are confused as to what these numbers mean on a CBC blood panel. Cholesterol is found in every cell of the body and is essential for proper cell membrane fluidity and necessary for steroid hormone production and bile production in the body. The liver, intestines and skin produce most of the body’s cholesterol (60-80%) with only a fraction being obtained through diet.
Understanding what your cholesterol numbers mean involves so much more than just looking at the numbers the way conventional medicine does. If you look at a typical CBC Blood panel you will see readings for total cholesterol, HDL and LDL and sometimes triglycerides. Total cholesterol comprises all of the cholesterol found in the body; HDL, LDL and triglycerides. According to conventional laboratory ranges anything > 200mg/dl is considered high and > 225mg/dl is considered high according to the “optimal” range in Functional Medicine.
Optimal ranges for HDL are >55mg/dl. An HDL reading of <35mg/dl is cause for alarm but needs to be determined by its relationship to LDL levels. If total cholesterol is low and HDL is low this is not a cause for concern. Increased (>55mg/dl) HDL is protective. One of the most important functions of HDL is its role in savaging free radicals. So a low HDL along with a low total cholesterol level can indicate you are more prone to heavy metal or chemical toxins damage. If HDL is <55 and LDL > 120mg/dl and total cholesterol level are >220mg/dl then early development of fatty liver is quite possible. Fatty liver is caused by being over weight, excessive alcohol consumption, and prescription drugs (steroids); iron overload; solvent tissue exposure and rapid weight loss.
Now let’s look at LDL cholesterol and what a high reading (<120mg/dl is optimal) might indicate. Again this points to a diet high in refined carbohydrates. If the fasting blood glucose is trending upwards (>100) then you are probably becoming insulin resistant and could be suffering from Syndome X. But again checking adrenal function and thyroid function would be a good idea.
Apolipoprotien A and B: Apolipoprotiens are proteins are major components of HDL (Apo A1) and LDL (Apo B) Elevated levels of Apo 1(110-162mg/dl) are believed to be a better predictor of lower cardiovascular disease than HDL alone. Higher Apo B levels (>52-109mg/dl) are associated with an increased risk of coronary artery disease. Unfortunately, most standard CBC blood panel’s doctors run do not include this reading.
If you have increased levels of cholesterol, part of why you have this is because of increased inflammation in your body. The cholesterol is there to do a job. It is there to help your body to heal.
Inflammation is a protective mechanism in the body. It is this protective process that allows a cut to heal. Here is what happens: Your blood vessels constrict to keep you from bleeding to death and then blood becomes thicker so it can clot. And remember it is the immune system that fights off viruses, bacteria etc that could lead to infection so it serves this purpose too. Once a cut is healed a protective scar forms over the area.
Likewise, if your arteries are damaged, a very similar process occurs inside of your body, except that a "scar" in your artery is known as plaque. This plaque, along with the thickening of your blood and constricting of your blood vessels that normally occur during the inflammatory process, can indeed increase your risk of high blood pressure and heart attacks. Cholesterol comes in because, in order to replace your damaged cells, it is necessary.
If you have been told your cholesterol is too high you have probably been advised by your physician to reduce consumption of saturated fats. In reality, focusing on reducing saturated fat consumption has little effect on total cholesterol levels and has this been validated by many studies. A study sponsored by the German Ministry of Research and Technology showed that no exact link exists between food cholesterol and blood cholesterol. And in Japan, the cholesterol levels have increased during recent years, however the number of heart attacks has dropped. The largest health study ever conducted on the risks of heart disease took place in China. As with similar studies, the Chinese study found no connection between heart disease and the consumption of animal fats. *
By the way: Increased cholesterol levels can often be associated with thyroid or adrenal hypo function and decreased levels can be associated with endocrine hyper function, so checking both of these is important.
So what is the real driver cardiovascular disease? It’s over consumption of simple carbohydrates and Americans are addicted to simple carbohydrates! So if you reduce your consumption of refined carbohydrates, starches and other fast acting sugars along with hydrogenated oils you will automatically be decreasing your risk of developing cardiovascular disease because it’s actually the inflammation caused by eating too many refined carbohydrates that creates higher risk for heart disease. This along with checking for proper thyroid and adrenal function is key to understanding how to effectively managing cholesterol because high cholesterol is merely a symptom of something else going on.
When we eat more foods that turn into glucose than we need our body stores the excess as fat. This fat accumulates in our body and in our liver; hence elevated serum (blood) triglycerides occurs. As our liver gets fuller and fuller with this fat it has a much more difficult time doing its job – removing toxins and thus we become more inflamed and toxic and this is where the term “fatty liver” comes from. So this is another down side of consuming so many carbohydrates.
Doctors are trained to identify trends however, many do seem to miss opportunities to use this information; connect the dots and help patients act proactively to prevent chronic disease. In most cases making some diet and lifestyle changes works wonders to reduce risk of cardiovascular disease.
Tips for healthy hearts:
Reduce inflammation by:
- Strictly limiting consumption of grains and switch to gluten free grains.
- Eliminate high fructose corn syrup, and sharply reduce intake of sugar and high glycemic index foods.
- Eat more wild caught fish and supplement with high quality Omega 3 DHA which is a natural anti-inflammatory.
- Eliminate low quality oils – hydrogenated oils, palm kernel oil, corn oil, canola oil and replace with healthy oils from olive, coconut, avocado and flax seeds.
- Treat non-fermented diary products as condiments and eat real, high quality cheese, not low fat or processed type “fake’ cheese.
Improve liver health:
- Support your liver by eliminating unhealthy (man –made) trans fats and replacing them with healthy fats from olive oil, coconut oil, avocados, nuts and seeds. Supplements such as milk thistle and n-acetylcysteine help protect the liver and aid in detoxification.
Increase your body’s ability to fight free radical damage:
- Help increase your body’s ability to make andoponicetin by eating choline rich foods such as (liver, wheat germ, free range or omega enriched eggs, cod & wild caught beef). Adiponectin is a hormone that starts out in your white adipose tissue and helps increase your insulin sensitivity. It has also been linked to shrinkage of fat cells so may aid in weight loss. Increasing your intake of green tea, reservatrol rich foods such as red grapes and berries (and red wine!), and taking grape seed extract may help increase adiponectin too.
- Eat plenty of foods high in plant sterols such as nuts, and seed and their oils; fresh vegetables and fruits. Aim for 9 servings of fresh fruits and vegetables per day.
- Remember half you plate should be filled with vegetables and fruits with only a ¼ filled with grains (preferably gluten free).
* Source: http://www.naturalnews.com/022960_disease_health_heart_disease.html#ixzz1EcfTTGTd
Are you taking stains? If so you need to be supplementing with the right form of CoQ10. The Ubiquinol form is the best and is the reduced version of Coenzyme Q-10. This form is far more effective if you are over 35-40 years old. Anyone with hyperlipidimeia will benefit from taking a product I offer called CoQnol (60 softgels = $33.)
Hear are a couple heart healthy recipes you can try:
Antioxidant heaven
1 Pomegranate, seeded
1 Cup washed blueberries
1 Cup fresh Acai berry juice
2 Tablespoons flax seed oil
1 Cup ice cubes
Blend all ingredients. Consume immediately.
Variation:
Add other berries into the mix – strawberries, raspberries or blackberries; whatever is in season is best. Try other fresh juice bases – blueberry, apple juice are also good.
Pomegranate, blueberries and acai berries are particularly rich in antioxidants, especially great as an antiager and protection for the heart and vascular system, defense against cancer and other chronic illnesses. Pomegranates are in season in early winter. They can be seeded and frozen to be used throughout the year.
Carrot Apple Ginger Parsley – (1- 8 oz serving)
5 carrots
½ organic apple
½ inch fresh ginger root
Handful of fresh parsley
Process carrots then apple and ginger in a juicer. Add parsley last.
Parsley is high in chlorophyll, potassium and magnesium which are all beneficial to heart health. Chlorophyll has antimutagenic and anti-carcinogenic properties so that it may be helpful in protecting your body against toxins and in reducing drug side effects. Along with other vitamins such as A, C and E, chlorophyll has been seen to help neutralize free radicals that do damage to healthy cells.
Avocado & sliced tomato w/lemon olive oil dressing - (serves 3-4)
Salad -
1 ripe avocado, pitted and sliced
2 medium ripe tomatoes (heirlooms if you can find them) sliced
2 to 4 Boston or romaine lettuce leaves washed and dried
Dressing –
Juice of ½ lemon
4 tablespoons olive oil
Sea salt to taste
Pepper to taste (optional)
Arrange Boston lettuce on 4 plates using one or two leaves depending on size to form a base. Arrange sliced tomatoes (2 slices for each salad) and then avocado slices on top. Mix salad dressing and drizzle over top of fruits. Eat immediately. (Nourish Holistic Nutrition Therapy)
Alternate version: Substitute oranges for the tomatoes and use the juice form the orange in place of the lemon juice. Add a little honey to sweeten.
Avocados are one of the highest sources of pantothenic acid. It has shown promise in lowering total cholesterol and triglyceride levels in the blood of both diabetic and non-diabetic individuals.
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