LDL HDL Ratio

As your personal fitness trainer my passion is to teach, coach, understand, push, prod, cajole, investigate, research and apply, over and over… As a ‘Fitness Role Model’…well…I feel vulnerable with weakness, so, in hopes we can all learn, from my own weakness, here goes…My Confession. Last year I had a number of clients who started stubbornly on the Atkins diet despite my warnings. Immediately I saw almost profound results in their weight loss. I reminded them it was the loss of water weight, and warned of the strain on the kidneys and the high cholesterol risk.

During this time I was mastering my yoga practice as a complete vegan but found that my immune system had been profoundly compromised and I was currently on my third cold for the fall seasonAtkins was in the media again because of new study results indicating lowered cholesterol. I went to the Atkins book yet again with a more open mind, and decided to try the diet. I liked the contrarian view point to the current AMA position of the low fat diet, which seemed to be producing a society of increasing obesity. Atkins view of sugar as the culprit making you fat, not fat, made sense and the extra work from all the protein for the kidneys… it’s benign. I wanted to use his diet as a tool to get myself entirely off of any sugar.I started out on the high protein, low carb aspect of the diet. As I reintroduced the animal proteins into my diet I could feel myself get stronger and the colds, finally stopped. I also saw my muscle bellies start to open and swell again. The cold of winter was not as painful as it had been while on my vegan diet.I then summoned up the courage to start bringing fats into my diet, including bacon, egg yolks, cream cheese, heavy cream, whipped cream, even bacon rinds. On a daily basis I would marvel at having eaten these “forbidden foods” only to awaken the next day thin, svelte. I couldn’t believe this, result! I was loving eating all these foods so familiar yet banished since …childhood I was in full swing eating the high fat, high protein, low carb diet at the time when the pictures on my website were taken. www.vitalsignsfitness.com I felt strong, but I had no energy!!! My walks on the beach were lethargic, I had to force myself to go that extra mile. I was thin but I felt like a beached whale. My love affair with Atkins continued a few more months. I followed his prescriptions religiously.Eventually I had to add more carbs, I needed more energy. By carbs I mean vegetables, salads and whole grains. At this point I gained back the total of two pounds I had lost on Atkins. Body fat went from 16% to 18%, my energy was better. After 7 months I decided it was time to get the blood checked out and to my horror discovered that my cholesterol which had always been around 150 had rocketed up to 300!! Luckily my HDL to LDL ratio was still at a healthy level. Thanks to my forcing myself to exercise, I kept my HDLs high. I immediately started drinking hot lemon juice with cayenne pepper every morning to clean my blood. I have now thrown away all the high fat foods and have once again, come back full circle to moderation and balance. A balanced diet. It takes a little more discipline but my energy is back and I can now eat the same meals as my husband so dinner preparation is simpler. My weight has not changed since I gradually introduced the carbs. I avoid at all costs the “white foods” flour, sugar, milk. I drink unsweetened soy milk I avoid foods in packages, boxes and bags. I feel a fine layer of fat but that’s okay its winter, I need it, and in the summer, heat always melts it off. I am completely off sugar and alcohol to keep blood sugar low.Log into www.vitalsignsfitness in the Chat page where a discussion has already begun re: Atkins and other diet plans, add your comments or just read and muse. Or go to the Nutrition Program page and find out how many calories (protein, carbs, fats) you should eat to sustain your current or ideal weight.

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Some of the food sources of fatty acids are fish and shellfish, flaxseed (linseed), soya oil, canola (rapeseed) oil, hemp oil, chia seeds, pumpkin seeds, sunflower seeds, leafy vegetables, and walnuts.

Essential fatty acids play a part in many metabolic processes, and there is evidence to suggest that low levels of essential fatty acids, or the wrong balance of types among the essential fatty acids, may be a precursor in a number of illnesses.

Plant sources of omega-3 do not contain eicosapentaenoic acid and docosahexaenoic acid. This is thought to be the reason that absoption of essential fatty acids is much greater from animal rather than plant sources.

EFA content of vegetable sources varies with cultivation conditions. Animal sources vary widely, both with the animal’s feed and that the EFA makeup varies markedly with fats from different body parts.

The primary source of omega6 fatty acids in the diet is linoleic acid from the oils of seeds and grains. Sunflower, safflower and corn oil are particularly rich sources of linoleic acid, which is at the root of the omega6 fatty-acid family. Evening primrose oil and borage oil are high not only in linoleic acid, but the omega6 derivative gamma-linolenic acid (GLA). Avocado is 15-20% oil (mainly monosaturated), but also high in linoleic acid. (Avocado has the highest fat content and the highest fiber content of any fruit.)

Alpha-linolenic acid, the primary dietary source of omega3 fatty acids in the diet, is frequently found in green leaves. The leaves and seeds of the perilla plant (widely eaten in Japan, Korea and India) are the richest plant source of alpha-linolenic acid, although linseed oil is also a rich source. Fish oil contains very little alpha-linolenic acid, but is rich in the omega3 derivatives EPA and DHA. Fish are at the top of a food chain based on phytoplankton (algae) that manufacture large amounts of EPA and DHA. Nonetheless, fish can be high in toxic mercury.

It has been suggested that thousands of years ago the diet of human hunter-gatherers consisted of approximately equal parts of omega3 and omega6 essential fatty acids. However, Since the beginning of agriculture ten thousand years ago there has been a steady increase in omega6 at the expense of omega3 fat in the human diet. This process accelerated about 50 years ago as cattle began to be fed increasingly on grains rather than grass. Recommendations by nutritionists to eat margarine rather than butter (polyunsaturated rather than saturated fats) increased the trend toward omega6 and trans fat consumption. Currently, the ratio of omega6 to omega3 fatty acids in the American diet is 7to1 or more. There are good reasons to believe that this imbalanced essential fatty acid ratio has led to increased cancer, heart disease, allergies, diabetes and other afflictions.

The low death rate from coronary heart disease among Greenland Eskimos led scientists to suspect that high fish consumption might be protective. A 20-year study of 852 middle-age Dutch men showed that coronary artery disease was more than 50% lower among the men who consumed at least 30 grams of fish per week, when compared with men who did not eat fish. A 30-year study of over 2,100 Chicago men showed a 62% risk of coronary heart disease and 56% risk of sudden myocardial infarction for men who ate at least 35 grams of fish daily, compared to those who ate none.

Fish oil has been shown to lower LDL-cholesterol by about 13%, to lower blood pressure, and to dramatically lower blood triglycerides. The effect on triglycerides, in particular, appears to be due to EPA and DHA, because flaxseed (ie, linseed oil, which is over 50% alpha-linolenic acid) did not lower triglycerides. More careful analysis has established that DHA alone has no effect on blood triglycerides, but that EPA alone is capable of lowering blood triglycerides by about 30%.

Although most fish oils are high in EPA and DHA, there are some fish oils which are not. Flounder, swordfish and sole are particularly low in EPA and DHA. Fish oils having the highest levels of EPA and DHA include mackerel, herring and salmon. Some fish, such as cod and haddock, store most of their fat in the liver, therefore the liver oils of these fish should be taken rather than the fillet.

Optimum dietary benefit from fat for most people would come from a program of reduced total fat, reduced saturated and unessential fat, and increased proportions of omega3 (relative to omega6) essential fats. A high omega3 oil like perilla oil might be a simple remedy for young people, and the best remedy for smokers. But as most people age, they will benefit most from CLA, GLA, and DHA supplementation combined with antioxidants (especially vitamin E) to protect these polyunsaturated essential fats from oxidation.

Fats are an important component of membranes in our hearts, brains, immune cells and most of the other tissues of our bodies. Since we need these fats, it is important to ensure that we have the right kind of fats, that we have enough of them and that we protect them with antioxidants.

THE ESKIMO EVIDENCE

There is a variety of persuading evidence that the fatty acid content of modern human and domesticated animal diets should be altered. The ability of fish oils to affect cardiovascular disease has recently become widely known. However, this is not new. It originally came to light more than 35 years ago.1,2 Epidemiological studies of Greenland Eskimos demonstrated a low incidence of cardiovascular disease compared to Western nations. A component of fish oil has subsequently been linked to this preventive action by some investigators. Since Eskimos, on their native diets, are known to be afflicted with only one tenth the amount of myocardial infarction as is present in Danes and Americans, incorporating the preventive factors of the Eskimo diet in the Western diet might therefore have dramatic health consequences.3

ANIMAL EVIDENCE

Experimental evidence from animal studies demonstrates a like effect of improper lipid nutriture. For example, in vessel ligating studies measuring vascular necrosis in rats, cats, dogs, swine, and primates, it has been determined that increasing omega-3 fatty acids produces a protective effect.4-8

A comparison of the tissues of domestic animals to that of wild animals demonstrates the dramatic nutritional shift which has occurred with domestication and modern farming practices. (Fig. 30) If humans eat factory farmed animals, their tissues will mirror the changes which have occurred in the food animal. Humans, like domestic animals, will also therefore have fatty acid profile discordancy with their preindustrialized ancestors

[ Comparison Of Domestic An Wild Animal Meat Image ]

http://www.wysong.net/articles/lipid/figures/figure30.jpg

PRE-MODERN POPULATION EVIDENCE

There are likely factors other than just the incorporation of high levels of fish oils in the diet which have protective effects against cardiovascular disease. Anthropological studies demonstrate that preindustrial civilizations and wild populations of animals do not fall victim to this disease as we do, yet they do not by and large consume fish. Consuming a natural, raw, whole food diet likely presents a wide range of health augmenting effects which help protect not only against cardiovascular disease but many other degenerative diseases as well. 9,10

A study of the nature of the modern processed diet as compared to natural diets demonstrates the wide gap that has occurred between the two. Not only have oils been stripped from their natural food context but, through various processing methods, they have been altered in ways that prevent their participation in essential fatty acid functions. These alterations may not only remove nutritional value but may turn them into metabolic toxins as previously discussed. Such changes have occurred within a very short time period, primarily within the last 50-75 years.

However, the genome was adapted over thousands of years to natural food sources containing natural ratios of natural fatty acids. Food changes, like environmental changes which are occurring at a rapid pace, can outstrip the ability of organisms to adapt. We are in a genetic time warp; our genes are adapted to a natural form of food and environment, yet we are now increasingly experiencing an entirely different context. By outlining this idea from the perspective of time our precarious position is dramatically demonstrated. Study and ponder Figure 31 well; it represents the most important concept in the book.

[ Time And Adaptation Image ]

http://www.wysong.net/articles/lipid/figures/figure31.jpg

It is now estimated that 75-80% of all deaths occurring in Western cultures are a result of exposing our genes to the wrong environment and food. Chronic degenerative diseases are the symptoms of this genetic discordancy. These include cardiovascular disease, cancers, arthritis, autoimmune diseases, adult onset diabetes, and a wide range of other degenerative conditions.11, 12

The logical solution is to restore the diet to its more archetypal, natural form. This can be accomplished through fresh raw, natural products in the diet and the selection of specific foods which contain high levels of certain beneficial nutrients.

If processed foods are to be consumed, foods should be selected as close to their original form as possible with minimization of manipulation.

THE DYNAMICS OF TISSUE FATTY ACIDS

“We are what we eat” is particularly true in relation to lipid nutrition. Since lipids make up a large percentage of the substance of the body, and lipids undergo a continual turnover, our lipid composition is therefore a direct reflection of what we have been eating.

The composition of serum triglycerides reflects the composition of the last few meals: that of cholesterol esters (in LDL’s for example) and erythrocyte membranes reflects the intake of the preceding weeks or months: whereas the composition of adipose tissue is an index of the habitual diet over the past 23 years.13 Changing the dietary composition of fatty acids will therefore first change serum lipids, then LDL’s and erythrocytes, then adipose tissue. In other words, if we are eating high saturated fat burgers and french fries boiled in denatured oil, our membranes will reflect this composition and predispose us to degenerative disease over time. On the other hand, if our diet consists of a large proportion of fresh, raw vegetables, fruits and seeds minimally prepared, our membranes will reflect the composition of these ingredients with omega-3, -6, and -9 fatty acids more nearly matching our distant preindustrial ancestors, our genetic expectation. (Fig. 32)

COMPLEMENTARY NUTRIENTS

A variety of nutrient cofactors contributes to proper lipid nutrition. As fatty acids are enzymatically converted into energy, eicosanoids, and structural components, enzyme systems are at work. These systems require the presence of micronutrients found in whole natural foods such as the minerals zinc, copper, potassium, iron, and manganese, and vitamins such as B3′ B6′ B12′ C and folic acid. About two thirds of the 50 or more known essential nutrients are believed to be involved. Focusing only on fatty acids would be as erroneous

[ Tissue Fatty Acid Dynamics Image ]

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as omitting them. Nutrition is an unimaginably complex entanglement of elements that is best supported by balanced whole fresh foods and intelligent, balanced supplementation when necessary.

References available within book text, click the following link to view this article on wysong.net:

http://www.wysong.net/articles/lipid/10_article_lipid_chapter_ten_lipid_nutriture.shtml

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.

Are you searching for ways to boost your testosterone levels naturally? How about doing it through your diet!

The following is a collection of tips from doctors, scientists and fitness experts about using foods to increase your testosterone levels.A list of foods and vitamins that will optimize your levels include:Zinc: The best source of dietary zinc is meat. White meat chicken is the best choice. And salmon is the best choice in fish. For vegetarians, choose peanuts or beans. Fruit would not be a good choice because plant sources of zinc are harder for the body to use and are not good testosterone food sources.Vitamin A: essential for the normal function of the reproductive organs. There are lots of fruits that increase testosterone in this category: apples, blueberries, cantaloupe, pineapple and citrus fruits, just to name a few. Other food sources of Vitamin A include fish (salmon, again), leafy greens (spinach) and brightly colored vegetables like tomatoes, red peppers and yellow squash.

Salmon is obviously it’s a great source for a lot of different vitamins that help to boost your testosterone levels. Other than being an excellent source of Vitamin A and zinc, as well as protein, fish oil is said to keep SHBG (sex hormone binding globulin) levels lower. When testosterone runs into SHBG in the blood stream, it becomes attached to it, and then can’t interact with any of the body’s cells.

The net effect of testosterone that is attached to SHBG is the same as a lack of testosterone since it is prevented from having any impact on the body. Salmon might be your number one testosterone food source followed closely by oysters which are naturally rich in zinc.Eat enough. The amount of calories you consume each day should be enough to maintain your bodyweight. Lower-calorie diets are associated with lower testosterone levels. Consume around 18-20 calories for every pound of bodyweight.Eat animal protein. Studies show that vegetarian diets lead to lower blood testosterone levels and higher amounts of “inactive” testosterone even when protein intake is the same. Be sure to consume poultry, beef, fish and pork.Red meat is particularly good due to its higher levels of saturated fat and zinc, a mineral associated with higher testosterone levels.Eat some fat. Research suggests that when total fat, saturated fat and monounsaturated fat intakes increase, so does testosterone. Choose foods high in monounsaturated fats, like avocadoes, nuts, seeds, olives and olive oil. Red meat and dairy products (not the fat-free varieties) are also good sources of protein and saturated fat.

Worried about your heart health? Research states that most saturated fat found in beef, chicken and pork does not raise LDL (”bad”) cholesterol levels.Eat some dietary cholesterol. Studies show that those who train while on a higher-cholesterol diet gain more muscle mass and strength than those who eat less cholesterol. Foods like egg yolks and red meat are good sources. What is more, research shows the cholesterol in egg yolks does not raise LDL (”bad”) cholesterol levels.Drink a protein and carb shake after working out. Consuming proteins and carbs after training has been shown to increase the amount of testosterone that enters muscle cells, where it can increase muscle growth. Take 20-40 grams of whey protein and 40-100 grams of simple carbohydrates post-workout.Eat cruciferous veggies. Broccoli, cauliflower and cabbage yields compounds called indoles that help lower certain estrogens, which in turn can help reduce estrogen’s inhibitory effects on testosterone production.Eat plenty of carbs. A higher ratio of carbs-to-protein – somewhere around 2:1 is best – results in higher testosterone levels. Shoot for at least 2 grams of carbs per pound of bodyweight.Do not eat too much. Taking in too many calories can lead to gains in bodyfat, which can ultimately lead to lower testosterone levels by increasing your levels of estrogen.Do not eat too much protein. Consuming more protein than carbs can increase the loss of testosterone through urination. While protein is necessary for higher testosterone levels, too much can have a negative effect. Stick to about 80-90% of your body weight in grams of protein.Do not eat too much fat. Spread out your fat consumption throughout the day and avoid high-fat meals, which can actually decrease testosterone levels momentarily. Keep fat consumption at 30% of your total caloric intakeWatch your alcohol intake. Drinking alcohol can lead to lower testosterone levels by increasing the conversion of testosterone to estrogen. Keep alcohol consumption to a couple of glasses a week.Do not eat too much fiber. Eating a healthy diet should give you enough fiber to stay healthy. Get roughly 35 grams of fiber per day when trying to keep testosterone levels Foods to Avoid:The following foods are not testosterone friendly sources:

Fried foods, sugar and caffeine over stimulate the adrenals, which produce some testosterone. Over stimulating the adrenals leads to “adrenal exhaustion”, means they are not going to produce testosterone or anything else. So eating a breakfast of hash browns, toast with jelly and coffee with cream and sugar would NOT be a good choice. A healthy diet and testosterone production go hand in hand.

It is not possible to include here all of the good testosterone food sources or even all of the fruits that increase testosterone.

Consult a nutritionist or dietician for a personal plan that addresses your individual needs.

In the meantime, for breakfast tomorrow have an egg omelet (egg yolk contains cholesterol which testosterone is made from) with tomatoes and red peppers (sources of Vitamin A) and orange juice to drink. Follow that up with some alfalfa-sprout toast (alfalfa is said to be a sexual stimulant) and some fresh apples, pineapples or other fruits that increase testosterone and you are sure to have a good start to your day.

For more information about health, nutrition and supplements go to fitnessboard.net

A comparative analysis with other inflammation tests:

C-Reaction protein or CRP is a protein found in blood whose concentration increases with an onset of immune response when various bacterial and viral infections kick in. This increase is not only limited to any specific defect caused by a foreign particle or micro-organism & can also increases in response to various diseases caused due to other factors such as age, genetic makeup, mutations, lifestyle, etc. The list of diseases in which CRP has a direct or indirect role is big. The concentration of CRP varies in response to the various stages of these pathological conditions.

Apart from CRP, there are other markers of inflammation which are triggered in response to various abnormal developments in the body. These markers are quite useful in profiling inflammatory responses of our body & thus, various tests have been designed for this purpose:

• Silent Inflammation Profile – This test measures the ratio of Arachidonic Acid (AA) to Eicosapentaenoic Acid (EPA) in your blood. The Arachidonic acid promotes inflammation while EPA fights it. It’s a rather more precise marker than CRP but unfortunately, testing it is little more complicated.

• Fasting insulin levels - These blood tests are given to screen for inflammatory responses to diabetes & heart diseases. Higher insulin levels results in elevated inflammatory responses by the body. This test has narrower diagnostic ability than CRP Test & is limited to heart diseases.

• LDL-Cholesterol profiling - Cholesterol associated arteriosclerosis & cardiovascular complications are the most important factors which effect the concentration of CRP in blood. Atherosclerosis associated vascular & cardio-muscular dystrophy leads to a dramatic rise in CRP levels & has profound effects on the concentrations of CRP. Therefore, LDL-Cholesterol profiling acts as a rough indicator of blood CRP levels.

• ESR profiling - The Erythrocyte Sedimentation Rate is used as a measure of inflammation & it, along with C-reactive proteins, acts as a marker of body’s inflammatory responses. Generally, ESR levels do not change as rapidly with onset & descent of inflammation as levels of CRP. Moreover, ESR is also affected my many factors, other than inflammation, while CRP is not much affected by any other factor, making it a much better marker for inflammation diagnosis. CRP is thus better than ESR for monitoring rapid changes in inflammation pattern as it does not depend on fibrinogen or immunoglobulin levels, & is not affected by RBC count & shape.

• Miscellaneous: To predict risk of heart strokes, tests for cytokine activity, cellular adhesion, interleukin-6, soluble CD60 and intracellular adhesion molecule-1 are also good markers but these tests are either too difficult to perform regularly or may prove too costly for your economical health!

So, CRP tests when combined with results of other diagnostic measures may provide a valuable insight into your body’s current state of health!

The Açai (ah-sigh-ee) Berry is found in the Brazilian Amazon Rainforest. This little dark, purple berry boasts an ORAC (antioxidant) score of about 10 X the power of red grapes and up to 30 X times the anthocyanins of red wine! Its incredible power pack of antioxidants produce high levels of anthocyanins and polyphenols. These antioxidants are the substances that protect the cells against the damage from oxidation caused by “free radical” molecules. In addition to the anthocyanin’s potent antioxidant capabilities, anthocyanins are reported to have strong anti-viral properties.

Did you know that the antioxidants in the Açai Berry destroyed cultured human cancer cells in a recent University of Florida study? According to Stephen Talcott, an assistant professor with UF’s Institute of Food and agricultural Sciences, the study showed extracts from Açai Berries “triggered a self-destruct response in up to 86 percent of leukemia cells tested.” (Journal of Agricultural and Food Chemistry, January 2006). “In this type of experiment we look for two things. We try to see if the cancerous cells are dying, and we try to see if the cells release an enzyme known as caspase-3.” Caspase-3 is an enzyme released by cancerous cells as they die.On the Oprah Winfrey Show, special guest Dr. Nicholas Perricone, author of the best-seller, The Perricone Promise presented Açai as number one of the Top 10 Superfoods on the planet. He called it, “…one of the most nutritious and powerful foods in the world!”It’s no wonder people are going nuts over this amazing fruit from the Amazon. The Açai Berry is also loaded with vitamins A, B1, B2, B3, B6 and B12, as well as beta-carotene, calcium, potassium, phosphorus, fiber, protein and amino acids. It contains anti-inflammatories, anti-mutagenics and anti-bacterials. This berry is packed with phytonutrients which have been found to have potent antibacterial and anti-viral effects. Its phytosterol elements are made up of sterols which are components of plant cell membranes providing numerous reported benefits to the human body, namely the reduction of blood plasma cholesterol.Unlike other fruits, the Açai Berry also contains essential fatty acids with a ratio that resembles that of olive oil. It has about 60% Omega 9 (Oleic acid) and 12% Omega 6 (Linoleic acid). Research shows that Omega 9 fatty acids can help to lower LDL and maintain HDL (beneficial cholesterol) levels, while Omega 6 can help lower both LDL and HDL levels.Fruit juices are often avoided by diabetics and people watching their sugar intake. Yet, another unique quality of the Açai Berry is its low-glycemic factor, high protein and high fiber content. In The Insider’s Guide to America’s Worst & Best Supplements, Dr. Juliann Whitaker never thought he would ever recommend drinking a fruit juice. Nevertheless, when he discovered the Açai Berry’s contents, he gave it a “thumbs-up!”Buyer beware! Consumers must be careful when shopping for Açai, because this little gem has to be freeze dried within 24 hours or it loses its active properties. Spray drying the berries also destroys most of its nutrients. To make matters worse, most Açai products contain non-organic ingredients, fillers, stimulants, water or chemical preservatives, as well as added sugar, artificial sweeteners, fructose or lots of other fruit juices. When buying Açai, be sure to only purchase products that have passed the 10 Acai Product Quality Tests.

Read How I Lost 45 Pounds with two simple steps

Losing weight is basically expending more calories than you eat. So eat less food. It may not be as bad as you think. Eat less processed and fried foods. Read on, dear reader, seeker of healthy weight.

Eat less trans fats. Trans fats are noted on product labels as “partially hydrogenated oils.” Basically it is a fat molecule with an extra hydrogen. Manufacturers do that to increase the shelf life of their products. Trans fats are found in many margarines, vegetable shortening, crackers, cookies, snack foods, and baked goods.

Trans fats raise bad cholesterol (low density lipoproteins LDL), and lowers good cholesterol (high density lipoproteins HDL). High levels of LDL and low levels of HDL increases the risk of heart disease, a leading killer of men and women. Trans fats damages the cells lining the blood vessels resulting in inflammation causing fatty blockages in the arteries of the heart, brain and organs. That leads to heart attacks and strokes. Not fun. Trans fats increase triglycerides which may lead to hardening of the arteries. This also increases the chances of diabetes, stroke, heart disease and heart attacks. You want to lose weight, not die. Cut out the processed foods. Eat less processed or refined carbohydrates. This list includes white flour (breads, pastas, and pastries), white sugar (including sodas, pastries) and white rice. When they refined or process these foods, manufactures take out all the good vitamins and minerals. Then they “enrich” them with synthetic vitamins and minerals. The body doesn’t recognize the synthetic vitamins as well as natural whole food vitamins. Eat less salt. Table salt is refined, meaning the manufactures took out all the vitamins and minerals, then add iodine. The body doesn’t recognize the altered product. Unrefined salt regulates water in the body, pH of the cells, and is essential to regulating healthy blood pressure among many other benefits. When we alter the food by refining or processing, we remove natural vitamins and minerals (occurring in the ratio) that the body needs. The new product is not as recognizable by the body as whole unprocessed food. The body tries to use it. But it can’t. Most of our food is grown with pesticides and herbicides. The body stores these toxins and byproducts as fat. Eating highly processed foods create an internal inflammation reaction. In the arteries fatty deposits and plaque build around the areas of inflammation. This scenario sets creates chronic diseases like heart disease, stroke, diabetes, cancer, arthritis and others. The typical American diet causes changes in the digestive system that allows for bigger particles to pass through the intestines. This stresses the immune system, so that it less able to fight a real threat. The food-manufacturing companies make these salty, sugary, refined products with no or little nutritive value. They buddy up with Madison Avenue with flashy advertising (10 minutes of ads on TV for 6 minutes of programming). And we buy into it. We dip the chips and raise the fork to our mouths. As a country, we are getting fat and sick. You are what you eat. Chose health. Chose your food wisely.

The ratio is very simple but at the same time it is a serious matter of concern. You just can’t take it for granted. The figures show that in every five adult persons of the world, at least one suffers from high cholesterol problem. And all other associated troubles with the cholesterol rise also make shelter in your body with this troubleshooter. Thus no more can you put off the issue restricting it to older people or obese fellows who normally are the victims of the cholesterol problem.
Basic reasons of cholesterol rise
- Unhealthy food with rich fatty substances
- Excess of oil and butter in the diet
- Low activation of the body and no physical labor
- Excess tension and pressure in the regular life pattern
- Genetic reason inherited from parents by their children
The last reason that is the genetic factor can happen in one of the five hundred persons and that is scientifically termed as hypercholesterolemia. It is found in the familial block where the LDL cholesterol known to have ill effects on the body is transferred in the gene factor of the next generation. You might be one of the unlucky fellows suffering from this problem.
Effective use of Lipitor
In the United States, a decade before the drug Lipitor was first made into use. Nearly the figure shows a record of 18 million people in the country using the Lipitor to lower the cholesterol level and hence keep a check on the body weight.
Lipitor originates from Atorvastatin. The basic function of Lipitor is to prohibit the formation of bad or LDL cholesterol in the body. How is it mad possible by this medicine? This drug regulates the specific enzyme present in the liver that works behind the formation of cholesterol in the body. Once the level of the production of this enzyme is checked, automatically the level of LDL cholesterol is brought under control.
Further regulation
Hindering the cholesterol formation path is the first step. Next, once the production of the cholesterol is less, the bloodstream can easily absorb it. The arteries can carryout the normal flow of blood without ant blockades that cause heart attacks. On the other hand Lipitor also enhances the production of good cholesterol or lipoprotein that keeps your heart healthy.
If eighteen million people have relied upon Lipitor, you too can use it provided you are not suffering from liver problems. Lipitor will maintain your cholesterol level and thus make you slim and smart.

If both of your parents and your grandparents suffered from hear disease then you may think you are also doomed to suffer from heart disease. There is good news, heredity can be a cause of heart disease, it is but one factor among may factors that must be taken into account when assessing your risk for heart disease. One recent study found that heredity accounts for less than 10 percent of a person’s risk for developing heart disease.
That leaves the other 90 percent of the heart disease causing factors that you may be able to do something about. If you are at risk because of heredity factor then modifying your life style and taking certain precautions could substantially reduce your risk of developing heart disease.
Doctors cannot agree on the number one cause of heart disease, so you will have to evaluate the evidence yourself and determine your own risk/reward ratio. Smoking, obesity, and high cholesterol are usually in the forefront of any study.
The chemicals in cigarettes can damage artery walls, thereby making it easier for cholesterol deposits to build blood-blocking deposits on the artery walls. Smoking also makes platelets, the component of blood that causes clotting and carries oxygen, to be more active, thus increasing the risks of blood clots that cause heart attacks and storks.
A body needs cholesterol and can actually produce all it needs, so when we ingest foods high in cholesterols, like dairy and meat products, our bodies get a lot more cholesterol than they need. The body saves cholesterol instead of excreting it, and that cholesterol gets stored along the walls of the arteries. Too many cholesterol deposits lead to artery blockage and clots.
Having a large numbers of large HDL particles correlates with better health and it is commonly called “good cholesterol”. Having a large number of LDL particles in the blood is commonly called “bad cholesterol”. However, as today’s testing methods determine LDL (”bad”) and HDL (”good”) cholesterol separately, this simplistic view has become somewhat outdated.
High blood pressure is also thought to be a major cause of heart disease. Give this a try. Plug you nose and breath through you mouth. No problem right? Now put something about the size of a garden hose in you mount and breath through that. It is harder to get enough oxygen but it is still not unreasonable. Not try breathing through a straw. You will not be able to do this for every long before you have to give up.
Your arteries are narrowed because of all that cholesterol stored on the walls of the arteries. But your body needs the same amount of oxygen that is supplied by the blood that is always has. Your heart has to pump harder and faster to give the body what it needs. As you arteries become narrower and narrower your heat has to work harder and harder. Sooner or later something has got to give.
Obesity is another factor that can cause heart disease. Often obesity comes with high cholesterol and high blood pressure, which can increase the risk of heart disease and stroke. Since there are more areas that need blood because of the increased size of someone suffering from obesity the heart must work harder to supply the needs of the body.
Stress is also associated with heart disease. But unless your parents are stressing you out enough to cause a heart attack, they are not the cause of heart disease.
Common Vitamins and over the counter products can help with Heart Disease such as Vitamin C, Lecithin, Pectin, Garlic, EPA, Niacin and Phytosterols.
Vitamin C has been shown to combat the development of cholesterol deposits in the arteries. Within a few hours after receiving vitamin C patients showed a sharp decline in the cholesterol levels of the blood.
Lecithin has the potential to protect against fat clogged arteries when take daily.
Pectin limits the amount of cholesterol the body can absorb. High pectin count in apples may be why “One a day keeps the doctor away”.
Garlic counteracts the usual result of high fats in the diet and to help reduce high blood pressure.
Studies of the Greenland Eskimos lack of heart attacks have show that Eico-Sapentaenoic Acid (EPA) lowers blood cholesterol considerably, even more than polyunsaturated fat does. It also triggers a major drop in triglycerides. Salmon Oil is one of the best-known sources of natural EPA.
Niacin is the closest thing available to a perfect treatment that corrects most causes of coronary heart disease. Niacin blocks the release of fatty acids from fat cells. Niacin plays a critical role in energy production, gene expression, and hormone synthesis. You cannot live without it. Niacin also tends to shift LDL particle distribution to larger particle size and improve HDL functioning. The intake of 3 grams Niacin for as little as two weeks can reduce serum cholesterol by 26 percent.
Phytosterols is found in flax seed and peanuts, which are suggested to help lower serum cholesterol.
If you are at risk of developing heart disease then find a good health care professional prior to starting any type of home treatment.
Always consult your doctor before using this information.
This Article is nutritional in nature and is not to be construed as medical advice.

Much attention has recently been paid to the potential harm caused by saturated and particularly so-called “trans fats” in the diet. Saturated fats are commonly those derived from animal sources, particularly meat and dairy produce, whereas trans fats are otherwise healthy polyunsaturated oils which have been artificially treated to make them solid at room temperature. These are regarded as especially pernicious because they are very commonly hidden in popular processed foods such as pies, cakes, biscuits, bread and pizza dough, to name but a few.
Amongst the worst effects of trans fats are a dramatic increase in blood levels of low-density lipids (LDL), the so-called “bad cholesterol”, which is known to be a major risk factor in the development of atherosclerosis (hardening of the arteries) and other forms of cardiovascular disease. And as if this wasn’t bad enough, trans fats also increase the production of the free radicals which oxidise this bad cholesterol.
Some studies, however, suggest that it is not so much the intake of saturated and trans fats in itself which is the problem, but the ratio of saturated fat to polyunsaturated fatty acids consumed, and the replacement of saturated and trans fats with polyunsaturated fatty acids is therefore highly recommended for cardiac health.
In fact large scale studies following tens of thousands of subjects over decades have shown the risk of coronary heart disease to be reduced by as much as a quarter in those obtaining the highest proportion of their energy intake from polyunsaturated fatty acids when compared with those at the lower end of the scale.
The omega 6 fatty acid, linoleic acid, is the polyunsaturate most richly supplied by a normal diet and there is good evidence that those of the omega-6 group are the most effective at reducing blood levels of Low Density Lipids (LDL). Evidence also suggests that although omega 3 fatty acids may help reduce blood triglycerides, which is a significant benefit, they do not have a similar effect on levels of LDL cholesterol. Therefore, although there are undoubted benefits, and especially to cardiovascular health, in increasing intakes of omega 3, particularly through the consumption of oily fish, this should not be allowed to obscure the benefits of omega 6 fatty acids.
The European Commission recommends an omega-6 intake of 4-8% of total daily calorie intake. The World Health Organization, by contrast, currently advocates omega 6 fatty acids intake of 5-8% of total energy requirements; whilst the US Food and Nutrition Board has defined Adequate Intakes (AI) of omega 6 fatty acids as daily levels ranging from 4.4 - 4.6 g for infants under 1 year to as much as 17g and 12g for adult men and women respectively.
The good news is that a decent supply of omega 6 fatty acids should be readily obtainable, because the richest dietary sources of linoleic acid are common vegetable oils like sunflower and safflower, a single tablespoon of each of which may contain as much as 9-10g. Soy, corn and sesame oils are not quite as rich in omega-6, but may still be useful. The bad news is that the processing involved in the commercial production of these oils may strip them of much of their nutritional power.
Worse still, their use in cooking may be just as harmful as the use of saturated or trans fats. But the use of as natural an oil as possible, preferably in its cold state in salads, will help provide omega-6 in its healthiest possible form; and the use of evening primrose or borage oils as supplements is also often recommended by nutritionists. Nuts such as brazils and pecans may also provide a small but useful supply of omega 6 fatty acids.
But which ever source is preferred, omega 6 fatty acids are like all other nutrients in that they function best in the presence of a good supply of all essential vitamins and minerals. There is particular evidence, however, to suggest that polyunsaturated fatty acids, including omega-6, may be more susceptible to oxidative, ie free radical, damage than saturated fats. In order to ensure the maximum possible benefit from omega 6 fatty acids (and for that matter, omega 3) some nutritionists therefore suggest that any increase in intake of polyunsaturates should be accompanied by a corresponding intake in vitamin E, the body’s most important fat-soluble anti-oxidant; an increase which will also deliver numerous health benefits in its own right.