Vitamin B – Cheap Alternative for Controlling Cholesterol
February 3, 2010
Natural News
By E. Huff
A recent study found that niacin, a form of vitamin B, is far more beneficial to heart patients with high cholesterol than is the popular cholesterol drug Zetia. Dr. Anthony DeMaria, a leading cardiologist and editor-in-chief of the Journal of the American College of Cardiology stated that the findings will eliminate Zetia from the preferred treatment options list.
Though Zetia is touted as being highly effective at reducing the levels of low-density lipoprotein (LDL), often called “bad cholesterol”, niacin is much more effective at boosting the levels of high-density lipoprotein (HDL), commonly termed “good cholesterol”.
Evidence reveals that niacin significantly reduces plaque buildup on arterial walls, improving blood supply to the brain, while Zetia, also known generically as ezetimibe, can slightly increase arterial plaque buildup. For this reasons, doctors and experts agree that niacin is the preferred choice in maintaining proper cholesterol levels and a healthy heart.
In addition to being more effective, niacin is also a much more affordable option. Though the trial utilized a time-released prescription form of niacin, quality niacin supplements are available over the counter that work equally as well if not better than the prescription form.
Zetia is often prescribed to lower bad cholesterol and maintain heart health, yet its track record seems to indicate the opposite effect for some. Out of the 208 participants who engaged in the study, nine of the patients on Zetia experienced heart attacks, stroke, or they died from heart disease. Only two on niacin bore such an outcome.
Dr. Jim Stein of the University of Wisconsin was one of several who emphasized over-prescription of Zetia, stating that doctors fail to practice evidence-based medicine when using the drug. He recommends utilizing safer, more effective alternatives like niacin that are proven to reduce incidences of heart attack, stroke, and death.
Studies consistently show that therapeutic doses of niacin alone can raise HDL levels by up to 35 percent and lower LDL levels by 20 percent. When incorporated into a well-balanced diet with regular exercise, the benefits increase even more. Proper diet and exercise will actually cause arterial plaque to dissipate over time, unlike statin drugs which have never been proven to break up arterial plaque.
Niacin is naturally found in dairy products, lean meats, fish and poultry, nuts, eggs, and whole-grain or sprouted breads. Diets rich in plant-based sterols, soluble fiber, and balanced sources of omega-3 and omega-6 oils will also contribute significantly to maintaining proper cholesterol levels and a healthy heart.
Click here for the full report
High Cholesterol Puts 1 of 5 Teens at Risk of Heart Disease
January 22, 2010
Reuters
By Cynthia Osterman
The heavier teens were, the more likely they were to have high cholesterol but even 14 percent of teens with normal body weight were found to have unhealthy cholesterol levels, the CDC said.
CDC researchers studied data on 3,125 teens collected from the National Health and Nutrition Examination Survey for 1999 through 2006.
They found that 20.3 percent of young people aged 12 to 19 and more boys than girls had unhealthy cholesterol levels.
The study found that, based on American Academy of Pediatrics guidelines, a third of teens would be eligible for cholesterol screening based solely on being overweight or obese.
The AAP also recommends screening for young people who have a family history of high cholesterol or premature heart disease.
The researchers analyzed measurements of low-density lipoprotein — LDL or so-called bad cholesterol; high-density lipoprotein, the HDL or “good,” cholesterol; and triglycerides.
Bad cholesterol can help clog arteries while good cholesterol carries away the bad stuff. People should aim for low LDL and triglycerides and high HDL.
Ashleigh May of the CDC, who led the study, said the results were “very concerning.”
“It’s a large proportion of the youth that have at least one abnormal lipid level. That is concerning given the long term implications for heart disease,” May said in a telephone interview.
Unhealthy cholesterol levels, which often begin during childhood and adolescence, are a big risk factor in heart disease, the No. 1 cause of death among adults in the United States.
“We really want to make sure that clinicians are aware of lipid screening guidelines and lifestyle interventions that are recommended, for youth, especially overweight and obese youth,” May said.
“For all youth, healthy eating habits and physical activity are good ways to reduce their risk for abnormal lipids and heart disease in the long term.”
Click here for the full report
Trans Fats and Partially Hydrogenated poison
November 10, 2009
NaturalNews
by: Mike Adams, the Health Ranger, NaturalNews Editor
Of all the poisons in the food supply, trans fats are perhaps the most frequently overlooked. They’re hidden in all sorts of foods, from crackers and baked goods to breakfast cereals. And thanks to intentionally deceptive FDA-approved labeling laws, food products that contain sizable amounts of trans fatty acids can still declare “trans fats free” right on their labels (this clever trick involves reducing serving sizes until the trans fat level drops to 0.5 grams per serving, at which point the FDA says companies can just “round down” to zero).
But just how damaging are trans fats, really? Here, we’ve gathered an important collection of information that helps answer that question. Read this before you take another bite of a cookie, cracker or other baked food item. Keep trans fats out of your body and you’ll be far healthier and more mentally alert!
The true dangers of trans fats
Shortening consists of almost one-fifth trans fats, and some brands of margarine contain almost one-fourth trans fats. The oils used to cook French fries and fried chicken in the United States consist of about 40 percent trans fats, and the amount increases when the cooking oil is heated. Trans fats now account for about 7.5 percent of the fat calories consumed in the United States, and the average American eats nearly five pounds of trans fats each year.
- Stop Prediabetes Now: The Ultimate Plan to Lose Weight and Prevent Diabetes by Jack Challem
The downside for consumers is the dangerous trans fats that are formed with hydrogenation. The ingestion of partially hydrogenated vegetable oils and the trans fats that are formed with this process has been linked to increases in cancer, heart disease, and many other chronic degenerative disorders. What is wrong with trans fats? Trans fats, formed during hydrogenation, are actually toxic substances for our cell membranes. When our cells contain an overabundance of trans fats, the cells become leaky and distorted. This can promote vitamin and mineral deficiencies.
- The Guide to Healthy Eating by M.D. David Brownstein
The amount of trans fats consumed daily in the United States varies tremendously from person to person. Trans fats are so common in processed foods that the average consumer does not know how much he or she is consuming. Trans fats have no cholesterol. Trans fats have no trace compounds that may be beneficial to health. Trans fats are very useful to the food industry and, if replaced, a proper substitute must be found. Suggestions have been made for partial replacements to keep their level low. Palm oil could be a good choice.
- The Trans Fats Dilemma and Natural Palm Oil by Gene A. Spiller
It is not always easy to make sense of the research on trans fats but here’s the short answer: if you can avoid trans fats, you should. These fatty acids may be only a small part of your total dietary fat, but small changes in your diet can add up to significant health benefits, and this is one change that is well worth making.
- What to Eat by Marion Nestle
Although the amount of trans fatty acids appearing in margarine and shortening has been reduced in the United States, these damaging fats are still found in many other foods such as bakery items and fast food products. Trans fats become a major part of American diets when the 30 pounds of French fries consumed per capita are factored into dietary analysis. Trans fats often hide on dietary labels as partially hydrogenated fats. Learn to read labels and avoid trans fats. Growing public awareness regarding the dangers imposed by trans fats has prompted a reduction in their consumption.
- Disease Prevention and Treatment by The Life Extension Editorial Staff
Given the overwhelming evidence of the link between trans fats and diseases like cancer, cardiovascular disease and diabetes – all of which will be discussed in more detail – you might wonder what sort of bizarre justification the FDA could come up with for protecting the food industry by not requiring the listing of trans fats on these nutrition facts labels years ago. Hold on to your seat, because here it is: The FDA has decided that since trans fats should be entirely avoided in the diets of all human beings, there is consequently no recommended daily allowance of trans fats.
- Grocery Warning: How to recognize and avoid the groceries that cause cancer, diabetes, heart disease, high cholesterol, high blood pressure, and other common diseases by Mike Adams
Finally, in the United States, the FDA has ruled that, by 2006, all trans fats must be listed on food labels, thus allowing shoppers to make informed decisions about what they put in their bodies. Trans fats are often found in processed and convenience foods. Read labels carefully to avoid products containing them. If the ingredient list contains partially hydrogenated vegetable (or corn, soybean, or canola) oil or vegetable shortening, the product contains trans fats. Here are a few common culprits – they may surprise you.
- Creating and Maintaining Balance: A Woman’s Guide to Safe Natural Hormone Health by Holly Lucille
But hydrogenation has serious health consequences because it creates trans fats. Trans fats are polyunsaturated vegetable oils that have been processed to make them remain solid at room temperature. Trans fats also come from frying food in polyunsaturated vegetable oils, such as corn oil, sunflower oil, safflower oil, and soy oil, all of which are not bad for you until they are heated. As you may know, trans fats increase the level of bad LDL cholesterol in your bloodstream and lower your level of good HDL cholesterol.
- Spent: Revive: Stop Feeling Spent and Feel Great Again by Frank Lipman, Mollie Doyle
It has been suspected for some years that trans fats may be no better for us than saturated fats, but more evidence is emerging and it now seems that perhaps trans fats can actually be more damaging, for instance in the case of heart disease. It now appears, according to a very large American trial, that trans fats not only raise levels of LDL blood cholesterol (the “baddie”) but also lower levels of the “good” cholesterol, HDL. Trans fats are the only types of fat to do this – natural saturated fats, such as butter or cheese, may raise LDL levels but also raise HDL levels.
- The Food Bible by Judith Wills
They occur naturally at low levels in meat and dairy products, but most of the trans fats in the American diet are formed during a hydrogenation process that renders vegetable oils solid. Trans fatty acids inflict damage akin to the effects of saturated fats, except trans fats hit you with a double whammy – in addition to raising LDL levels, trans fats decrease your HDL levels at the same time. This is one reason many researchers consider trans fats to be a bigger bad boy than saturated fats.
- Food Synergy: Unleash Hundreds of Powerful Healing Food Combinations to Fight Disease and Live Well by Elaine Magee
Trans fats make the coronary arteries more rigid and contribute to the formation of blood clots, which can lead to heart attack or stroke. Trans fats also reduce HDL (“good”) cholesterol levels and increase LDL (“bad”) cholesterol. According to a study by Dr. Walter Willett, chairman of the department of nutrition at the Harvard School of Public Health, approximately 30,000 premature heart disease deaths each year can be attributed to the consumption of trans fats.
- Bottom Line’s Health Breakthroughs 2007 by Bottom Line Health
Artichokes Contain Amazing Power
September 12, 2009
Natural News
By Sheryl Walters
Artichokes, which can be eaten or taken as artichoke leaf extract, have been shown to improve various digestive health disorders. They significantly lower blood cholesterol levels, prevent heart disease and atherosclerosis, enhance detoxification reactions, as well as protect the liver from damage.
History
The artichoke is a thistle-like plant native to the regions of southern Europe, North Africa and the Canary Islands. The most powerful part of the plant medicinally is its leaves.
The artichoke is one of the oldest medicinal plants dating back to 4th century B.C. Ancient Greeks and Romans used the artichoke for digestive problems. In the 16th century, artichokes were documented as a treatment for liver problems and jaundice. It was not until the 20th century that it became widely popular as a delicious food and a useful medicine.
Health Benefits
Clinical and experimental trials have shown that eating artichokes may be useful in treating chronic digestive complaints including irritable stomach, nervous gastropathy, flatulence, and irritable bowel.
They are useful in treating specific liver/gallbladder conditions with elevated blood fat values by promoting bile flow in the body, increasing fat digestion and protecting the intestinal mucosa. Bile acids stimulate intestinal peristalsis resulting in better digestion. Bile moves toxins that are ingested through food, water and the air from the liver on to the intestine for further elimination, making it a powerful detoxer.
Artichokes have been proven through clinical studies to be a safe, non-toxic, natural way to prevent and treat high cholesterol. They increase the breakdown of cholesterol to bile salts, thus increasing bile production and flow, and regulate the internal production of cholesterol in the liver.
Artichokes have been shown to lower LDL (bad cholesterol) and increase HDL (good cholesterol). One study showed a decrease in total cholesterol of 18.5 and LDL cholesterol by 23. This amazing plant had actually gained widespread popularity in the 1950`s and 60`s before statin drugs came along. They contain high amounts of luteolin, which is known to play a role in it cholesterol lowering abilities.
Artichokes are packed with antioxidants, making them incredible defenders against cancer, aging, heart disease, and illness. They boost the immune system and lower cholesterol.
Artichokes are packed with vitamins, minerals and phytonutrients that increase health and wellbeing. These include:
Quercetin
An anti-carcinogen flavonoid that works as an antioxidant to protect against cancer and heart disease.
Rutin
A flavonoid which promotes cardiovascular health, helps prevent cell proliferation associated with cancer, and has anti-inflammatory and anti-allergenic properties.
Anthocyanins
Color pigments in Artichokes that are powerful antioxidants. They are associated with a lower risk of certain cancers, urinary tract health, memory function and healthy aging.
Gallic Acid
A potent antioxidant also found in red wine and black tea. It has been shown to inhibit cell proliferation in prostate cancer cells.
Luteolin and Cynarin
Very powerful polyphenol antioxidants that may lower cholesterol levels. Artichokes are very concentrated in cyanarin, which may also help in regeneration of liver tissue.
Caffeic Acid and Chlorogenic Acid
Contains anti-cancer, antimicrobial, anti-LDL (bad cholesterol) and antiviral properties.
Silymarin
A powerful antioxidant that may aid the liver in regenerative tissue growth.
One artichoke contains approximately one fourth of the average adult`s daily fiber requirements. It is also packed with vitamin C, potassium, folic acid and magnesium.
Click here for full report from Natural News
