Pages

Saturday 31 August 2013

'World's largest avocado' goes on sale in the UK

  30 August 2013 MSN UK News


Tesco salads buyer Emma Bonny holds the rare 'Avozilla'. Image: Press Association: Tesco salads buyer Emma Bonny holds the rare 'Avozilla'. Image: Press Association
Tesco salads buyer Emma Bonny holds the rare 'Avozilla'. Image: Press Association
 




If you're feeling particularly peckish this weekend, the 'Avozilla' might just do the trick. It's reportedly the world's largest avocado, and it goes on sale in Tesco supermarkets tomorrow.

The Avozilla is five times the weight of normal avocados and double the length. But it's incredibly rare: it's grown on just four trees in South Africa.

Unsurprisingly, it won't be cheap - each one will be £3 - but Tesco says this makes the fulsome fruit ideal for "shoppers looking for value for money, especially large families".

It also suggests the Avozilla's skin can be used as a serving bowl for guacamole. Looks like they'd make pretty good doorstops as well.

http://news.uk.msn.com/trending-blog/worlds-largest-avocado-goes-on-sale-in-the-uk/

Tiger Milk Mushrooms ... a Natural Cancer Cure?

Tiger Milk Mushrooms Hold The Key To Natural Cancer Cure
27 November 2012

Did you know…

   ... that an ingredient found in Tiger Milk Mushrooms may hold the key to new, 100% natural cancer drugs?

Curing cancer with all-natural drugs and no tortuous side effects is no longer a pipe dream but a very real possibility.

selenium-benefitsScientists at Polytechnic University in Hong Kong have recently discovered an ingredient in Tiger Milk Mushrooms that can harness the power of natural cancer-fighting compounds, paving the way for cancer drugs made of 100% natural, non-toxic ingredients.

Tiger Milk Mushroom, an exotic African mushroom, may hold the key to replacing harsh chemotherapy drugs with natural alternatives that are in harmony with your body. Chemotherapy sometimes eradicates cancer, but it kills healthy cells in the process, destroying your vital organs, depleting your immune system, and leaving you vulnerable to a host of other illnesses.

The side effects of current cancer treatments such as chemotherapy and radiation are traumatic, and researchers are constantly searching for all-natural substitutes.

Selenium Benefits: A Nano-Sized Anti-Cancer Agent

Selenium is a trace mineral that is essential for optimal health It strengthens the immune system, providing antioxidant support against free radical damage and viral infections. Rice, wheat, potatoes, broccoli, and onions are high in this nutrient.

Selenium benefits effect on cancer cells has been well documented. Research indicates that nano-sized selenium particles can slow cancer growth and trigger apoptosis (cancer cell death).

Unfortunately, researchers haven’t managed to stabilize selenium benefits cancer-fighting powers.

The nano-particles lose their potency when they drift together and “rebind,” forming particles too large to permeate cancer cells. Researchers have been unable to solve the rebinding process…until now.

A team of PolyU researchers, led by Dr. Wong Ka-hing, associate director of the Food Safety and Technology Research Center, recently discovered that a polysaccharides-protein complex (PSP) in Tiger Milk Mushroom is the stabilizing source researchers have been searching for.

Breast Cancer Cells Destroyed!

Using pioneering nanotechnology, scientists were able to destroy breast cancer cells, a promising advancement for cancer victims worldwide
.
Dr. Wong says, “Lab-test results were exciting. Our selenium nano-particles were found to have remarkable inhibition effect on the growth of human breast cancer cells by triggering the cells into self-destruction.”

Dr. Wong went on to say that “a better understanding of this mechanism may help us find the next suitable compounds and make better nano-medicines for a whole host of cancers.”

Dr. Wong and his team take all natural to the max, using a green drug development process that requires only water and a room temperature environment.

PolyU’s findings are truly revolutionary, and Dr. Wong was awarded the Young Investigator Award at the 2011 International Conference of Food Factors and the Gold Medal in the 40th annual International Exhibition of Inventions of Geneva.

A Future Without Chemo

Fish oil, broccoli, cauliflower, cabbage, and green tea have all shown promise as all-natural, cancer-fighting treatments. The PSP in Tiger Milk Mushroom boosts the efficacy of these natural compounds, making the possibility of non-toxic cancer drugs attainable.

Scientists such as Dr. Wong believe that these natural cancer drugs will eventually lead to a more complete recovery, with no harrowing side effects along the way.

Further Related Reading:

http://undergroundhealthreporter.com/selenium-benefits-tiger-milk-mushrooms

Other articles also on Healthwise:

Chaga Mushroom Unique Complex Prevents Cancer Development

June 2013



Did You Know…

   ...  that chaga mushroom benefits can strengthen the immune system, help prevent cancer, reduce high blood pressure, and soothe an aching stomach?

The Siberians call this humble tree fungus a “Gift of God” and the “Mushroom of Immortality.” The Japanese have nicknamed it “The Diamond of the Forest.” The Chinese refer to it as “King of the Plants.”

And thousands of centuries of use attest to this mushroom’s healing and strengthening properties. Chaga mushroom benefits is especially valued for its capacity as an:
    changa mushroom benefits
  • Anti-viral
  • Anti-inflammatory
  • Antiseptic
  • Anti-cancer

 

Chaga Mushroom Benefits & Unique Complex


Chaga mushrooms grows on birch trees and is indigenous to Canada, the Northern U.S., Northern Russia, and Northern China.  It takes 20 years to mature and be harvested.

During that time, it draws nutrients and medicinal properties from the trunks and bark of the trees on which it grows.  And trees are perhaps the most nutritionally dense plants on earth.  After all, trees can live for more than 10,000 years!  The life-giving nutrients of trees help chaga survive its harsh growing climates.

And as for any concerns about chaga being a “fungus,” the fact is that a Siberian birch tree forest contains fewer pathogens than an operating room does!  Happily, chaga also benefits the trees it grows on.

Scientists and botanists treat ailing trees with chaga to strengthen them.  When we ingest chaga we get those same powerful phytochemicals.

In fact, the Siberians are known for drinking a chaga beverage daily, and their average lifespan is from 80 to 100 years.  Chaga was validated by Moscow’s Medical Academy of Science in 1955 and is used to enhance the performance of champion Russian athletes.

Chaga mushrooms benefits contain a unique formulation of pigment-like phenols called chromogenic complex, which is only found in chaga.  This complex has been shown to protect tissues against free radical damage and help stall aging.

Chaga is also one of the densest sources of pantothenic acid, and also contains:
  • B vitamins
  • Copper
  • Iron
  • Calcium
  • Zinc
  • Manganese
  • The super-antioxidant superoxide dismutase (SOD)

SOD protects against aging by neutralizing one of the most harmful of the free radicals—singlet oxygen.  This oxygen is the same type that causes a nail to rust, and if left unchecked in your body, your insides essentially “rust away.”

Chaga mushroom benefits offers unparalleled protection with up to 20,000 SOD units per gram.  (Typical SOD supplements contain no more than 2000 units per gram and are not as thoroughly absorbed by the body.)

One Remedy for Many Maladies, Including Cancer


Chaga has been praised for its ability to treat many conditions, including allergies, psoriasis and eczema, digestive upset, and high blood pressure.

Chaga’s most notable quality may be its ability to suppress the development of cancer cells. Cancer is virtually nonexistent in Siberian communities where chaga intake is high.

A 2004 study conducted by Professor Jordan K. Ziawiony of the Department of Pharmacognosy, University of Mississippi and published by the American Chemical Society and American Society of Pharmacognosy demonstrated that not only does chaga exhibit potent anti-microbial activity—hinting at its promise as a natural and safe antibiotic—but it also showed anti-cancer effects.

Researchers explained that chaga helps to mitigate the effects of chemotherapy and radiation treatments.

How To Use Chaga Mushrooms


Unlike common mushrooms, chaga is almost as hard as wood and experts say it is best consumed as a tea.  Expect an earthy but sweet flavor that’s quite tasty with honey and milk.

Chaga is often ground into powder form and then mixed in as tea, but you can also boil the chaga mushroom benefits whole, a process that ensures the same health benefits, but takes a bit longer.  After boiling, let the chaga simmer (at least an hour) until the water is tinted reddish brown.

You can also add chaga to your favorite smoothie.  Mix in some cinnamon and dark chocolate and you’ve got yourself an antioxidant-rich treat!


Further Related Reading:


http://undergroundhealthreporter.com/chaga-mushroom-benefits-prevent-cancer

Other articles also on Healthwise:

White Button Mushroom Health Benefits Have Been Uncovered



Common Mushrooms Elevated to Superfood Status for Extraordinary Health Benefits

Can mushrooms improve immunity, reduce heart disease, and even fight and reverse cancer? They can do all this and more, according to countless patients and a growing body of medical research.

mushroom health benefitsMushrooms have been used for thousands of years by traditional Eastern healers, but Western medicine has only recently begun to recognize their power. Now, even the National Institutes of Health and the pharmaceutical industry are acknowledging the astonishing properties that mushrooms

Much of the focus on mushroom health benefits and healing has been reserved for exotic and lesser-known mushrooms such as reishi, turkey tail, lion’s mane, and others. But the 900 million pounds of mushrooms Americans consume each year are mostly of the Agaricus bisporus variety, which includes regular white mushrooms (button, closed cup, open cup, and large flat) and brown mushrooms (also called chestnut, champignon marron, crimini, and portobello).

Exciting new research shows that the common Agaricus bisporus mushrooms have extraordinary curative powers, as well.

Common Mushrooms Are Uncommonly Powerful


Button mushrooms — the world’s most frequently eaten mushroom — have grown wild and been eaten by humans since the times of the early hunter-gatherers. Traditional civilizations thought that mushrooms had special powers.

Ancient Egyptians believed mushrooms could grant immortality, and thus only the pharaohs were deemed worthy of eating or even touching them. In ancient Rome, mushrooms were often referred to as “food for the gods.” In Russia, China, and Mexico, and other world cultures, folklore held that mushrooms conferred superhuman strength.

Science Validates the Health Benefits of Everyday Mushrooms


Now, finally, the modest Agaricus bisporus mushrooms are attracting the well-deserved attention and praise of medical science. In her recent report, “Mushrooms — the New Superfood,” leading nutritionist Jane Clarke summarizes major scientific studies from around the world that highlight the extraordinary nutritional value and the potential of mushroom health benefits.

To begin with, health experts and nutritionists refer to Agaricus bisporus mushrooms as nature’s nutritional supplement. That’s because mushrooms are loaded with the nutrients our bodies need to generate energy and repair cells — including digestive enzymes, a spectrum of B vitamins, protein, and vitamin D2.

The impact of mushrooms on immunity is remarkable. Their curative powers have been shown to improve eyesight…hearing…circulation…impotency…migraine headaches…tumors…and infections.

Furthermore, mushrooms contain biologically active substances shown to help prevent cancerous cells from forming or recurring. Eating mushrooms regularly over long periods of time has been proven to actually decrease the number of cancerous cells in the body.

Studies at the Beckman Research Institute of the City of Hope in Duarte, California, suggest that white button mushrooms contain an important cancer-fighting substance called conjugated linoleic acid (CLA). CLA minimizes the effects of the enzyme aromatase, which reduces risks posed by high estrogen levels.

High estrogen has been implicated in many serious health conditions, including breast cancer. Experts are fascinated by the presence of CLA in mushrooms, because this type of fatty acid is otherwise found exclusively in animal foods such as milk, cheese, and meats.

In the Beckman Institute study, white mushrooms showed more promise for reducing cancer risk from high estrogen than any of the 7 vegetables tested — onion, celery, carrot, pepper, broccoli, spinach, and mushroom. White mushrooms contained the most effective aromatase inhibitor.

Additional experiments at the City of Hope Medical Center showed that white button mushrooms play a positive, chemo-preventive role against prostate cancer.

Mushrooms also offer incredible protection against inflammation. Chronic inflammation increases the risks of many health problems, including type 2 diabetes, cardiovascular disease, and certain cancers. Research shows that eating whole fresh mushrooms, mushroom extracts, and powdered/dried mushrooms can help block the production of pro-inflammatory molecules.

In some studies of inflammation reduction, crimini mushrooms have outperformed other exotic mushroom superstars, such as shiitake and maitake. The anti-inflammatory studies of mushrooms have usually been conducted on laboratory animals, and the results have been consistent and clear: including crimini mushrooms in the diet can help prevent overproduction of pro-inflammatory molecules.

Crimini mushrooms have also been studied for their capacity to boost heart health. Extracts of crimini have proven to prevent the binding of certain immune cells to the lining of the aorta.

Reducing this binding lowers the risk of aorta damage and blood flow problems.

Agaricus bisporus mushrooms are also a prime natural source of the powerful antioxidant L-Ergothioneine — which scavenges free radicals and protects against DNA damage. Mushrooms have proven to provide more L-Ergothioneine than either wheat germ or chicken liver, the two foods previously believed to be better sources.

Studies at Pennsylvania State University found that just a handful of white button mushrooms provides about 12 times more L-Ergothioneine than wheat germ, and 4 times more than chicken liver.
Researchers from Pennsylvania State advocated that based on these findings, white mushrooms should be promoted to superfood status.

New Research Breakthroughs on the Horizon


We’re fortunate that mushrooms are finally emerging from the shadows and into the limelight of clinical laboratories around the globe. It’s clear that research has barely begun to reveal the full range of remarkable mushroom health benefits, that may be offered by going to the grocery store.

Emerging evidence from exciting new studies suggests that mushrooms may also help to:

    • Boost energy, eliminate fatigue, and balance the effects of stress
    • Promote healthy skin and hair
    • Cleanse the liver and flush out toxins
    • Improve brain cell function and promote memory and concentration

Common mushrooms may have much to offer you in your quest for ultimate health. Eating fresh mushrooms is a great first step toward reaping their astounding benefits. In addition, a wide variety of mushroom-based compound supplements are becoming available in the natural medicine community and through many online retailers. Research suggests that safe, small doses of these supplements can deliver powerful benefits.

Further Related Reading:


http://undergroundhealthreporter.com/mushroom-health-benefits-cancer

Other articles also on Healthwise:


Amazing Cancer Cure ... with Maitake Mushroom

Amazing Cancer Cure Case Studies with Maitake Mushroom



Amazing cancer cure case studies with maitake mushroom has been clinically proven to prevent and heal cancer, as well as decrease and even eliminate cancerous tumors.

Maitake (grifola frondosa) is a polypore mushroom that is native to Japan. It grows in clusters at the base of trees, particularly oaks, and has been prized for its medicinal properties for centuries. It is commonly known as Hen of the Woods, Ram’s Head and Sheep’s Head, and its Japanese name, maitake, literally means “dancing mushroom,” a term derived from Japanese folk medicine.

Maitake is best known for its cancer-fighting properties. In 2009, a phase I/II human trial was conducted by Memorial Sloan-Kettering Cancer Center, and it showed that maitake extract stimulates the immune systems of breast cancer patients. The results of the study were published in the Journal of Cancer Research and Clinical Oncology.

Other laboratory studies involving Maitake D-Fraction (MDF), a standardized form of maitake mushroom containing grifolan — an important beta-glucan polysaccharide, show evidence of MDF’s therapeutic value. It exhibits anti-cancer activity, has the ability to block the growth of cancer tumors and boost the immune function of mice with cancer.

maitake mushroomA study published in the Townsend Letter for Doctors and Patients, Feb/Mar 1996 involving 165 individuals with advanced cancer used MDF. This form of maitake was found effective against leukemia as well as stomach and bone cancers.

A Japanese clinical study investigated the effectiveness of administering a combination of MDF and whole maitake powder on 36 cancer patients ranging in age from 22 to 57 years old, who were in stages II to IV. Cancer regression or significant symptom improvement was observed in 11 of 16 breast cancer patients (68.8%); 7 of 12 liver cancer patients (58.3%); and 5 of 8 lung cancer patients (62.5%).

Here are just a few of the amazing case studies that show the immune-potential effects of maitake in cancer patients.

Liver Tumor Disappears Completely

A 47-year-old female presented with Stage II hepatocellular carcinoma (cancer of the liver). In March 1994, she was treated with the drug cisplatin 4 times daily. In January 1995, she began taking maitake MD-fraction and 4 grams of whole maitake tablets daily, and the cisplatin treatment was discontinued. As of June 1997, the production of Interleukin-2 (IL-2) in her body multiplied by 2.2 times because of maitake administration. IL-2 is instrumental in the body’s natural response to microbial infection. By July 1999 the tumor had completely disappeared.

Lung Tumor Vanishes and Doesn’t Reappear

A 41-year-old female with Stage 3 intraductal carcinoma (breast cancer) had tumors that measured 2.4 cm and 0.7 cm in diameter. In September 1996, she underwent surgery to have the tumors removed, and she began taking 10 mg of tamoxifen (TAM) and 100 mg 5-FU until December 1996. As of June 1997, the cancer metastasized, and a 1.3 cm tumor was found in a lung.

She was then administered 125 mg MD-fraction and 4 grams whole maitake tablets daily for 20 months. In March 1999, it was confirmed that the lung tumor had disappeared. While taking maitake, IL-2 production and CD4+ cells (a type of white blood cell that is important in fighting infections) increased by 1.5 and 1.3 times, respectively. As of early 2002, the tumor had not reappeared.

Stage III Cancer Turns to Stage I

A 45-year-old female with Stage III liver cancer had a serum bilirubin of 3.2 mg/dL, albumin of 2.1 mg/dL, and prothrombin activation of 43 percent. In May 1995, she began receiving transcatheter arterial embolization (TAE) 10 mL lipiodol (iodized poppy seed oil), 15 mg ADM, and 100 mg cisplatin. That regimen was discontinued in January 1996 and was replaced by daily doses of 100 mg MD-fraction and 4 grams maitake tablets daily, along with 100 mg of the chemotherapy drug 5-fluorouracil (5-FU). Since February 1998 she has received only maitake products and is now diagnosed as Stage I.

Source: Can Maitake MD-Fraction Aid Cancer Patients? – Noriko Kodama, PhD, Kiyoshi Komuta, MD, PhD, and Hiroaki Nanba, PhD

Case histories such as those described above illustrate the immune-enhancing properties of MDF and whole powdered maitake. They also provide evidence that maitake has the potential to decrease the size of lung, breast and liver tumors.

Although maitake mushroom is best known for its anti-tumor, cancer-fighting properties, it also has the following properties:


Anti-Diabetic – People with Type 2 Diabetes have been found to benefit from maitake mushrooms. Maitake has the ability to lower blood sugar because it naturally contains an alpha glucosidase inhibitor. A specific, high-molecular polysaccharide called the X-fraction appears to be the active compound with anti-diabetic properties.

Anti-Hepatitis – In clinical trials with 32 chronic hepatitis B patients, there was a 72% recovery rate in the group that was administered maitake, as compared to 57% in the control group.

Anti-Hyperlipid – Many doctors in Japan use maitake mushrooms to: 1) lower serum and liver lipids (such as cholesterol, triglycerides, and phospholipids); and 2) regulate blood pressure — two key risk factors in heart disease.

Maitake mushrooms are eaten raw or cooked. Many people consume maitake as dietary supplements in the form of capsules and extracts called Maitake D-Fraction.

Further Related Reading:


http://undergroundhealthreporter.com/maitake-mushroom-effect-on-cancer

Other articles also on Healthwise:

Health Benefits of Mushrooms



Did You Know ...

  ... that a certain type of mushrooms have health benefits and are shown to be a powerful fighter of cancer and AIDS?

Over the past few centuries, the shiitake mushroom has been hailed as an amazing botanical wonder with medicinal properties. The countless health benefits of mushrooms have been supported by research and clinical trials conducted worldwide for many treatments involving cancer and the immune system.

health benefits of mushroomsThe shiitake mushroom grows on the wood of dead deciduous trees. Its medicinal use dates back to the Ming Dynasty (AD 1368-1644), and it was used not only as a delicacy but as a remedy for upper respiratory diseases, poor blood circulation, liver trouble, exhaustion and weakness, and to boost energy.

The flavorful mushroom was also believed to prevent premature aging.

Most of the formal studies concerning shiitake mushrooms health benefits have been conducted in Japan. Japanese studies have shown that an ingredient of shiitake, an activated hexose-containing compound (also known as 1,3-beta glucan) has anti-cancer properties in humans as well as in animals.

Ever since the shiitake mushroom has been shown as a possible treatment for cancer and HIV infection, researchers in the U.S. and other countries have begun formalized studies of the mushroom’s medicinal properties.

Back in 1969, researchers at Tokyo’s National Cancer Center Research Institute discovered a compound that they named lentinan. They found that mushrooms grown on logs have higher levels of lentinan than mushrooms grown on other types of organic material.

Lentinan is a compound isolated from the shiitake mushroom, which is used as an intravenous anti-cancer agent in some countries.

Lentinan possesses anti-tumor properties, and human clinical studies have linked it with a higher survival rate, higher quality of life, and lower re-occurrence of cancer. Cancers that have responded well to lentinan include colorectal cancer, pancreatic cancer, hepatocellular carcinoma, gastric cancer and cancers of the stomach.

Even the City of Hope National Medical Center is currently conducting clinical trials to determine if the shiitake mushroom can inhibit lung cancer.

Shiitake mushrooms have also shown great promise in the fight against HIV . In some studies, the extract from shiitake mushrooms has proven to be more effective in eradicating HIV than azidothymidine (abbreviated to AZT, the first antiviral treatment to be approved for use against HIV).
 
In a 1998 study done in San Francisco, it was found that patients with HIV infection who were given lentinan together with AZT maintained higher CD4 cell counts for longer periods of time than those who were given AZT alone.

Proven Shiitake Mushroom Health Benefits


Research has also demonstrated that the shiitake mushroom has the following therapeutic effects:
  • Immune system booster
  • Blood pressure control
  • Contains a cholesterol-reducing amino acid known as eritadenine which, according to Japanese studies, lowers cholesterol levels by as much as 25% in one week.
  • Possesses anti-bacterial, anti-candida and anti-viral properties (including anti-HIV and Hepatitis B)
  • Blood sugar moderator
  • Sexual potentiator
  • Stress reducer

Once merely a staple of Asian households, the exotic shiitake mushroom has gained favor among the taste buds of Americans and people all over the world.

These mushrooms health benefits are now easily available in many supermarkets across the U.S. throughout the year. Shiitake mushrooms can be stir-fried or added to teas, soups or rice dishes.

For the best therapeutic results, many herbal medicine practitioners recommend taking extracts or concentrated forms of shiitake mushrooms at doses of 1 to 3 grams, 2 to 3 times daily.

These products are available at health food stores and retailers of herbs and nutritional products.

Further Related Reading:


http://undergroundhealthreporter.com/health-benefits-of-mushrooms

Friday 30 August 2013

The Cholesterol Myth

Date: 05/24/2004    Written by: Jon Barron
Natural Alternative To Lower Cholesterol | Heart Health Program

 

What Is Cholesterol?


Cholesterol is not a fat, but rather a soft, waxy, "fat-like" substance that circulates in the bloodstream. It is vital to life and is found in all cell membranes. It is necessary for the production of bile acids and steroid hormones and Vitamin D.

Cholesterol is manufactured by the liver, but is also present in all animal foods. It is abundant in organ meats, shell fish, and egg yolks but is contained in smaller amounts in all meats and poultry. Vegetable oils and shortenings contain no cholesterol. Cholesterol cannot dissolve in the blood, so your liver combines it with special proteins called lipoproteins to “liquefy” it. The lipoproteins used by the liver are either very low-density lipoproteins (VLDL) or high-density lipoproteins (HDL). (VLDL cholesterol is metabolized in the bloodstream to produce LDL, or low-density cholesterol.)

Note: HDL is called the "good cholesterol" because HDL cholesterol particles prevent atherosclerosis by extracting cholesterol from arterial walls and disposing of them through the liver. LDL cholesterol is called "bad" cholesterol, because elevated LDL cholesterol is associated with an increased risk of coronary heart disease. Thus, high levels of LDL cholesterol and low levels of HDL cholesterol (high LDL/HDL ratios) are considered by most doctors to be risk factors for atherosclerosis, while low levels of LDL cholesterol and high levels of HDL cholesterol (low LDL/HDL ratios) are considered desirable.

It is important to note that the liver not only manufactures and secretes LDL cholesterol into the blood, it also removes it. To remove LDL cholesterol from the blood, the liver relies on special proteins called LDL receptors that are normally present on the surface of liver cells. LDL receptors snatch LDL cholesterol particles from the blood and transport them inside the liver. A high number of active LDL receptors on the liver surfaces are associated with the rapid removal of LDL cholesterol from the blood and low blood LDL levels. A deficiency of LDL receptors is associated with high LDL cholesterol blood levels. But it is also crucial that the cholesterol which has been stored in the liver by the LDL receptors be regularly "flushed" to make room for “new” deposits, or the process comes to a standstill, thus causing levels to soar in the bloodstream.

In point of fact, the liver is responsible for over 80% of your cholesterol level. Diet accounts for less than 20%

The Cholesterol Theory of Heart Disease


According to the cholesterol theory of heart disease (and despite all that you may have heard, it is only a theory), LDL cholesterol in the blood combines with other substances such as cellular waste products, calcium, and fibrin (a clotting material in the blood) to form arterial plaque, which attaches itself to the inner lining of the arteries. Over time, cholesterol plaque causes thickening of the artery walls and narrowing of the arteries, a process called atherosclerosis. Arteries that supply blood and oxygen to the heart muscles are called coronary arteries. When coronary arteries are narrowed by atherosclerosis, they are incapable of supplying enough blood and oxygen to the heart muscle during exertion. Lack of oxygen to the heart muscle (ischemia) causes chest pain. Also formation of a blood clot in the artery can clause complete blockage of the artery, leading to death of heart muscle (heart attack). Atherosclerotic disease of coronary arteries (coronary heart disease) is the most common cause of death in the United States, accounting for about 750,000 deaths annually.

Causes of High Cholesterol


Again, according to the cholesterol theory of heart disease, both heredity and diet have a significant influence on a patient's LDL, HDL and total cholesterol levels. For example, familial hypercholesterolemia is a common inherited disorder whose victims have a diminished number or nonexistent LDL receptors on the surface of liver cells. The resultant decreased activity of the LDL receptors limits the liver's ability to remove LDL cholesterol from blood. Thus, affected family members have abnormally high LDL cholesterol levels in the blood. They also tend to develop atherosclerosis and heart attacks during early adulthood.

Diets that are high in saturated fats and cholesterol decrease the LDL receptor activity in the liver, thereby raising the levels of LDL cholesterol in the blood. Saturated fats are derived primarily from meat and dairy products and according to most doctors can raise blood cholesterol levels. Some vegetable oils made from coconut, palm, and cocoa are also high in saturated fats and are on the medical "no-no" list. On the other hand, most vegetable oils are high in unsaturated fats. Unlike saturated fats, unsaturated fats do not raise blood cholesterol (again according to the theory) and can sometimes lower cholesterol. Olive and canola oil are high in monounsaturated fats, which may have a protective effect against coronary heart disease. Unfortunately, some vegetable oils are converted to saturated fats during a process called "hydrogenation" which can be required for food processing.

Note: The concept that you might have to flush cholesterol stored in the liver to make room for new cholesterol coming from the bloodstream did not make its way into the cholesterol theory of heart disease.

How Low


On May 15, 2001, the National Cholesterol Education Panel (NCEP) issued major new clinical practice guidelines on the prevention and treatment of high cholesterol levels in adults, lowering the target optimum level for LDL to less than 100. This was the first major update of the NCEP guidelines since 1993. The NCEP has predicted that the new guidelines will increase the number of Americans requiring treatment for elevated cholesterol levels (from 52 million to 65 million) and will nearly triple the number of Americans who will need to take cholesterol lowering drugs (from 13 million to 36 million).

But for many doctors, 36 million people under experimental drug therapy are not enough. Many “experts” are now pushing to set target limits for LDL to less than 80, which would mandate that tens of millions more Americans be on moderate to high doses of statin drugs for the rest of their lives – despite the fact that these drugs are known to cause significant liver damage.

The Studies


And, of course, there are the usual assortment of FDA approved double blind studies to back these conclusions. In the past 10 years, clinical trials have “conclusively” demonstrated that lowering LDL cholesterol reduces heart attacks and saves lives. The benefits of lowering LDL cholesterol include:

  • Reducing the formation of new cholesterol plaques
  • Eliminating existing plaques
  • Preventing rupture of existing plaques
  • Decreasing the risk of heart attacks
  • Lowering the chance of strokes.

So what's my problem? Quite simply, that cholesterol doesn't cause plaque to accumulate on arterial walls. If it did, why doesn't anyone ever have clogged veins – only clogged arteries? Think about that for a moment. If high levels of cholesterol promoted the formation of plaque and its accumulation on arterial walls, then why doesn't it accumulate on the walls of veins? And the answer is – because the problem is centered in the walls of the arteries, not in the cholesterol circulating in the bloodstream.

 

Challenging the Theory


To understand what I'm talking about, it's first necessary to understand the beneficial role that arterial plaque plays in the human body (yes, beneficial), because therein lies the key to understanding a key role that cholesterol plays. So what is the role of plaque? It is “repair cement” for arterial walls. That is to say, if there is any damage to the arterial wall, your body will whip up some plaque from the cholesterol, calcium, and fibrin in the bloodstream to repair the damage before the arterial wall develops a leak and you bleed to death internally. Cholesterol isn't part of the problem, it's part of the solution – to a different problem.

With that in mind, let's now look at some of the basic assumptions of the cholesterol theory of heart disease.

  • Does eating a high cholesterol diet automatically lead to heart disease? Absolutely not. Look at the results seen on the Atkins Diet.
  • Does eating a high saturated fat diet automatically lead to heart disease? Again, absolutely not. Consider the traditional Eskimo diet, probably the highest saturated fat diet in the world because of all the whale and seal blubber consumed. And yet Eskimos on that diet have virtually no heart disease – until they shift to a modern Western diet. The same positive results are seen with the Atkins diet with its high consumption of saturated fats. (Both diets, however, are associated with different problems long term. Eskimos, on the traditional diet, for example, have an extremely high rate of osteoporosis because their diet promotes high acid levels in body tissue.)
  • Does lowering cholesterol in the diet automatically reduce cholesterol levels in the bloodstream? Not necessarily.
  • Does lowering cholesterol in the bloodstream reduce the formation of new plaques? In many cases it does, but not necessarily for the reasons promoted. The primary reason may be that you've minimized the ability of the body to effect repairs. You haven't got rid of the problem – merely the ability of the problem to manifest one particular set of symptoms.
  • Do the statin drugs (Advicor, Lescol, Lipitor, Mevacor, Pravachol and Zocor) reduce the incidence of heart attack and stroke? Yes, but as we will discuss shortly, probably not because of their ability to lower cholesterol, and not without significant side effects.

An Alternative Theory


I would like to propose now the “arterial damage” theory of heart disease. Quite simply, it says that since your body produces arterial plaque in response to arterial damage, excessive plaque build-up and the concomitant hardening and narrowing of the arteries is the result of excessive damage, scarring, and inflammation in the arterial walls. And why only the arteries and not the veins? Because, as we shall see shortly, arterial walls contain muscle tissue that is particularly susceptible to damage. Veins contain much less muscle tissue and are less likely to suffer damage.. So what causes damage or inflammation to the arterial walls? Well, among other things.

  • High homocysteine levels. Homocysteine is an amino acid produced as a normal byproduct of the breakdown of methionine (from proteins), which is an essential amino acid acquired mostly from eating meat. Homocysteine generates superoxide and hydrogen peroxide, both of which have been linked to damage of the endothelial lining of arterial vessels. Studies have shown that too much homocysteine in the blood is related to a higher risk of coronary heart disease, stroke and peripheral vascular disease.
  • Too much Omega-6 fatty acid in the diet. The body converts linoleic acid, the primary fatty acid found in bottled vegetable oil, to arachidonic acid. The Cox-2 enzyme then converts the arachidonic acid to the hormone-like prostaglandin E2 (PGE2) and to the cytokines interleukin-1 (IL-1), interleukin-6 (IL-6), and tumor necrosis factor alpha (TNFa), all of which promote inflammation in the body in general, and in the arterial walls in particular.
  • Eating high levels of meats and animal fat from grain fattened animals saturates the body with large amounts arachidonic acid. As a point of interest, the high levels of arachidonic acid found in most meat are accumulated from the conversion of Omega-6 fatty acids present in the grains used to fatten them. That means that only minimal levels of arachidonic acid are found in range-fed beef. Iif you can find it, range-fed beef is far healthier for you than the more common grain-fed variety.
  • High acid diets. Diets high in meat, sugar, grain, and starch raise acid levels in body tissue – thereby making it hard for the body to clear the lactic acid that builds up in muscle tissue from normal muscle activity. This is a particular problem for arteries since the arterial wall contains muscle tissue (again, veins do not) so that the arteries can be contracted to even out blood pressure when changing position (from lying down to suddenly standing up, for example). The problem is that when the acid doesn't clear, it irritates, inflames, and scars the muscle tissue in the arterial walls.
  • High levels of circulating immune complexes in the blood. Circulating immune complexes (CICs) are created when you eat complex proteins (usually from wheat, corn, and dairy) that cannot be digested thoroughly. They make their way into the bloodstream, where they are treated as allergens by the body and combined with antibodies, thus forming CICs. When the number of CICs climbs beyond the ability of the body to eliminate them all, they are deposited in the body's soft tissue, including the arterial walls, thereby triggering attacks by the body's immune system, which results in inflammation.
  • Inflammation in general. C-reactive protein (CRP) is an inflammatory marker — a substance that the liver releases in response to inflammation somewhere in the body. Studies indicate that men with high levels of CRP have triple the risk of heart attack and double the risk of stroke compared to men with lower CRP levels. In women, studies have shown that elevated levels of CRP may increase the risk of a heart attack by as much as seven times. The statin medicines (Advicor, Lescol, Lipitor, Mevacor, Pravachol and Zocor) reduce levels of CRP. This may be more significant in accounting for the ability of these drugs to statistically lower the incidence of heart disease than the role these drugs play in lowering cholesterol levels.

Solutions to Lower Cholesterol Levels


  • Avoid trans fatty acids like the plague. Hydrogenated and partially hydrogenated oils (the trans fatty acids) are the number one killer in the modern diet.
  • Optimize the liver. Do a periodic liver flush that includes the use of lipotropic herbs such as dandelion root to flush accumulated fats and cholesterol from the liver and gallbladder.
  • Lower homocysteine levels. While there is a considerable amount we do not know about homocysteine, we do know how to use nutritional supplements to reduce homocysteine levels. This is done through three independent routes: (1) using folic acid with vitamin B-12, (2) using trimethylglycine (TMG), and (3) through B-6. The first two work through a process called methylation, and the B-6 through transsulfuration. Such a combined approach can normalize homocysteine in 95% of the people studied.
  • Optimize Omega-6 to Omega-3 ratios by eliminating bottled vegetable oils found in your supermarket, except for olive oil, and supplementing with fish oil and flax seed oil, which are high in Omega-3 fatty acids. Much of the problem with inflammatory disorders actually stems from a lopsided imbalance in dietary intake of the omega-6 and omega-3 fatty acids and the resulting cascade in pro-inflammatory activity. The ideal ratio is roughly 1 to 1; however, over the past 30 years, people from industrialized countries have replaced much of their dietary saturated fat (on the mistaken advice of their doctors and the media) with vegetable oil omega-6 fatty acids. Ratios of 20 to 1 and 30 to 1 are now not uncommon. From a biochemical standpoint, this sets the stage for major arterial inflammation. (See the October 21, 2002 newsletter.)
  • A good antioxidant formula that contains OPCs, can help repair damage to arterial walls.
  • Proteolytic Enzymes. This is one of the most important things you can do. The regular use of proteolytic enzymes can help eliminate CICs from the body, reduce overall inflammation, dissolve accumulated plaque, and repair arterial scar tissue. Although the evidence is purely anecdotal at the moment, we have seen extraordinary results using detox levels of this formula.

Conclusion


So, is there anything to worry about with high cholesterol levels? Yes, sort of.

  • High cholesterol levels are indicative of other problems – sort of like the canary in the coal mine. Among other things, they can be a warning signal for:
    • Liver problems
    • Dietary imbalance
    • High acid levels
    • Chronic inflammation, which may be a factor in the onset of Alzheimer's and cancer in addition to heart disease
  • High cholesterol levels and high levels of saturated fat in the blood "thicken" the blood. If the arteries are wide open, this is not a problem. But if the arterial walls have been narrowed or hardened, the thickened blood significantly increase the odds of a heart attack or stroke. Of course, there are a number of natural ways to thin the blood. Gingko biloba is a blood thinner, as is garlic, as are Proteolytic Enzymes (particularly nattokinase).

The trick, of course, is to take care of the problem, not the warning signal. Artificially suppressing cholesterol levels with statin drugs is a bit like feeling good about your car because you've disconnected your warning lights. Not very bright.

And if you're desperate to lower cholesterol levels without subjecting yourself to the side effects of the statin drugs, supplement with niacin and policosanol. Policosanol is a natural supplement made from sugar cane. It works by helping the liver control its production and breakdown of cholesterol, as well as being a powerful antioxidant that prevents LDL oxidation. Clinical studies show that policosanol is as effective as prescription drugs in lowering cholesterol levels, without their dangerous side effects. And, in addition, it reduces the inflammatory response in the arterial wall.

Just for Fun - Questions for Your Doctor


Remember, the cholesterol theory of heart disease is only a theory – a theory that is increasingly being discredited. For those of you who enjoy tormenting your doctor, or if you just want to see them get flustered and angry, be sure and ask them the following questions.

  • If cholesterol is the main culprit in heart disease, why don't veins ever get narrowed and blocked?
  • If high cholesterol foods are responsible for raising cholesterol levels, then why do people on the high-cholesterol Atkins Diet experience such a significant drop in cholesterol levels?
  • Why do Eskimos who eat a traditional diet of almost pure saturated fat (whale and seal blubber) have almost a zero incidence of heart disease?
  • If the liver is responsible for regulating up to 80% of my cholesterol levels, why would I want to take statin drugs for lowering cholesterol – considering that the number one known side effect of statin drugs is liver damage?


Enjoy!

Click for Related Articles
Anti Aging
Diet and Nutrition
Heart Health

http://www.jonbarron.org/article/cholesterol-myth

Understanding The Liver and Cholesterol

 Date: 12/21/2009    Written by: Jon Barron
Cholesterol & Liver Functions | Natural Health Newsletter 

liver locationAnd now we come to the liver, one of my favorite organs. Certainly the heart, the brain, and the immune system get more play in the popular imagination than the liver, but that's only because the liver is so misunderstood. Next to the skin, the liver is the largest organ in the body. In many ways, it is the most important organ, and the last to be considered when it comes to health. In addition to being large, the liver is also a complicated organ involved in at least 200 separate functions.

Generally speaking, the liver performs a vital role in regulating, synthesizing, storing, secreting, transforming, and breaking down many different substances in the body. In this issue, we explore the anatomy and physiology of the liver in detail from a natural health perspective, and conclude with a discussion of how the body regulates cholesterol and why statin drugs may not be all that doctors promote.

Physical facts about the liver


As I mentioned above, the liver is the heaviest and largest gland inside the body, weighing in at about 3 pounds. Only your skin (also a single functioning organ) is larger. Your liver occupies almost the entire right upper quadrant of the abdominal cavity. (Remember that in virtually all medical diagrams, right and left are reversed.) It nestles up against the diaphragm on the top and against the ribs on the right -- stretching across the body, almost touching ribs on the left. Thus, barring extreme trauma such as bullet wounds and automobile accidents (or if it is not enlarged), it is fully protected -- a testament to how important the body considers the organ.

Physically, it is divided into four lobes, a large right and a small left lobe. Nestled between those two lobes are two less easily visible lobes, the quadrate lobe sitting on top and the caudate lobe sitting just underneath and extending to the bottom of the liver.

Obviously, a three pound organ cannot just "hang" in the abdominal cavity. It needs to be secured.  And in fact, it is suspended from the back of the diaphragm by two ligaments, the falciform and the suspensory ligaments. The falciform ligament in particular runs up through the entire liver, dividing the left and right lobes before attaching to the diaphragm. There is one other interesting note about the falciform ligament. The umbilical vein, when you are inside the womb, runs from the umbilical cord up between the left and right lobes of the liver. Within a week of birth, that vein is completely obliterated and replaced by the fibrous cord known as the falciform ligament.

The liver has a reserve capacity of some 50-80%. That means you can destroy up to 80 percent (and in some cases possibly even more) of the liver's function and have no demonstrable negative symptoms. And as amazing as that is, it's not the most amazing part. As I have mentioned frequently over the years when talking about detoxing the liver, the liver is one of the few human organs that can regenerate itself. It can actually regenerate (in a matter of weeks) up to an 80% loss of tissue.

Once regenerated, it will fill the same space it occupied before, and will take roughly the same shape as before. And when it's done regenerating, it stops! Though it grows faster than any cancer known to man, its regeneration does not become malignant, and the liver will stop growth at approximately its normal size. This is particularly useful after trauma such as an automobile accident that has damaged part of the liver. The damaged or diseased tissue can be removed by the surgeon with no loss of liver function, and in a matter of a few weeks, the liver will have regenerated all of its lost tissue. You've gotta love this stuff!

Your liver's blood supply


Before we begin discussing the liver's blood supply, which is unique in the body, it should be noted that everything in the liver begins with the three letters "hep", as in hepatic or hepatitis.

Your liver's vascular system


The right lobe of the liver is served by the right branch of the hepatic artery (a branch of the celiac trunk). The left branch serves the left lobe. Venous drainage occurs through the inferior vena cava, which cuts across the liver from top to bottom and receives venous drainage from the hepatic veins.

So far, nothing very interesting. But dig a little deeper and we find that the liver is unique in the entire body. In fact, the liver has an entirely separate circulation system to accommodate its special needs and functions. This is called the portal system.

Hepatic portal circulation


liver portal systemAs it turns out, all the physiology and pathology of the liver depend on this specialized circulation system. Functionally, the hepatic system is a venous system, ultimately returning used blood to the heart for reoxygenation. But unlike every other part of the venous system, it serves a second, even more important function. The portal system actually takes all of the veins that drain the organs of digestion and instead of returning their blood directly to the heart passes it through the liver.

Why?

Effectively, the portal venous system is responsible for directing blood from parts of the intestinal tract to the liver. All of the substances that you process and absorb in your small intestine must first travel to the liver for a final processing before continuing to the heart. In addition to the small intestine, the portal system also includes venous drainage from the spleen and pancreas.

So what is being processed in the liver?

Ultimately, we are talking about all of the protein, fat, and sugar molecules broken down in your digestive tract -- and all of the vitamins and antioxidants. Every nutrient you consume flows from the intestinal tract, through the portal system, and into the liver for processing and extraction. The liver thus plays a primary role in the digestive process. Specifically, the portal vein drains the inferior mesenteric vein, the superior mesenteric vein, the splenic vein, the gastric veins, and the esophageal veins. As you can see from the diagram, all of these veins dump into one vein, the inferior vena cava, just before it enters the lower part of the liver. From there it splits into many progressively smaller veins that ultimately reach every single cell of the liver before reversing the flow and reassembling, once again, as the inferior vena cava that exits through the top of the liver on its way back to the heart.

As a side note, many drugs that are absorbed through the intestinal tract are substantially metabolized by the liver before being parceled out for general circulation. This is the primary reason that so many drugs list liver damage as a notable side effect. On the flip side of the coin, processing by the liver "inactivates" some drugs, thus they cannot be taken orally. Nitroglycerin, for example, cannot be swallowed as it would be neutralized by the liver. Thus, it is taken under the tongue and absorbed sublingually, totally bypassing the portal system and the liver. Other drugs are administered through skin patches so they can be absorbed transdermally, once again bypassing the portal system and the liver.

As mentioned above, and as befits the special function of the portal system, the inferior vena cava does not continue as an uninterrupted thoroughfare through the liver. In fact, the portal system divides into a capillary bed of ever smaller venous capillaries in the liver sinusoids (see diagram below) formed by the cells of liver. It re-forms on the other side of the sinusoids as the hepatic capillaries and veins, which drain into the vena cava. Effectively, it is a venous-capillary-to venous-capillary system.

What happens inside the liver


Okay, we've laid out the location of the liver and the unique blood supply that supports it. Now let's talk about the structures inside the liver that do the actual work.
  • Liver lobules (aka hepatic lobules) are the microscopic working factories located inside the lobes of the liver.
  • Sinusoids are small swellings or "plates" between hepatocytes that act like small capillaries.
  • Hepatocytes are the liver cells that do all the actual work of the liver.


Liver lobules


The hepatic lobule is the structural unit of the liver. It consists of a roughly hexagonal arrangement of plates of liver cells radiating outward from a central vein in the center. Each lobule is approximately one to two millimeters in diameter, with tens of thousands of lobules per liver. At the vertices of the lobule are regularly distributed "portal triads," containing a bile duct and a terminal branch of the hepatic artery and portal vein.

liver lobule

The lobule is composed of multiple smaller units, called acini (which are just the grouping of cells at the end of each sinusoid) and is artificially defined into three zones, with Zone I closest to the portal vein and Zone 3 closest to the hepatic venule in the center of the lobule. Organization of the functional parts of the liver into lobules and acini between the portal vein and the hepatic vein allows for an easy exchange between the blood and the liver cells and a gradual filtration of blood as it moves through the sinusoids from Zone I to Zone 3. Contrary to blood flow, bile flows in the exact opposite direction, from Zone 3 to Zone I via a separate route to the portal bile ducts.

To summarize, nutrient-rich blood enters the liver via the hepatic artery and portal vein (remember, portal venous blood is rich in nutrients.) The blood from these two sources merges as it enters the sinusoids. Blood reaches the hepatocytes by detouring through capillaries at the sinusoids, where exchanges take place. The exchanges are made as the liver requires according to what zone the blood is in -- nutrients in, waste out, alcohol removed, etc. Blood then exits the lobule via the central hepatic vein, ultimately reentering circulation through the inferior vena cava that exits through the top of the liver. Note: the depleted blood returning from the legs and lower body is not involved in this exchange. It does not enter the liver. It is not altered in any way. Only the rich venous blood from the portal system is involved with the liver exchange before returning to the heart.

Sinusoids


Sinusoids are vascular channels lined by hepatocytes. As blood flows out of the hepatic arteries and portal veins, it flows through the sinusoids for "processing" by hepatocytes before it ultimately empties out through the central vein of each lobule, the hepatic venule, from where it ultimately makes its way to the heart. In addition to normal processing by hepatocytes, liver sinusoids are equipped with Kupffer cells that literally devour foreign pathogens such as bacteria that enter the sinusoids. As a side note, Kupffer cells are particularly vulnerable to damage from alcohol.

Hepatocytes - liver cells


Liver cells do the primary work in the liver -- everything from extracting oxygen and blood, to synthesizing cholesterol, to breaking down fats and sugars, to neutralizing toxins. That said, it's a little more complicated than that. In fact, although virtually all liver cells are fundamentally similar, their function varies according to their location in the liver lobule.  Zone 1 cells, for example, are located near the blood vessels that bring oxygen rich blood and nutrients into the lobule and are adept at oxidative liver functions such as cholesterol synthesis, the oxidation of fatty acids, glycolysis (the process that breaks down sugar for energy), gluconeogenesis (the formation of glucose), and lipogenesis. Zone 3 cells, on the other hand, specialize in detoxification.

What the liver cells actually do


The liver actually performs several hundred functions in the body. I can't cover them all in detail in this newsletter, but to summarize:
  • First, and probably foremost, there's protein synthesis. The liver synthesizes proteins from amino acids. It takes amino acids and assembles them as needed into complex proteins. It makes almost all prothrombin and fibrinogen (clotting factors), as well as albumin, the major blood protein. It also converts forms of amino acids from one to the other when needed for specific proteins.
  • It converts toxic ammonia (from amino acid conversions) into less toxic urea (which is excreted).
  • It uses amino acids and proteins for energy production or storage as fats and carbohydrates.
  • It metabolizes carbohydrates (CHO).
  • The liver is the storehouse of carbohydrates as glycogen (glycogenesis) and lipids (lipogenesis).
  • It can rapidly break down large amounts of CHO (glycogenesis) and release it as glucose into the bloodstream.
  • It can create glucose from lactic acid (gluconeogenesis).
  • It metabolizes lipids (fat).
  • The liver can store fats in various forms.
  • It can break down and release stored fat for extraordinary needs.
  • It cleanses the blood and discharges waste products.
  • The liver also excretes bilirubin, the broken-down pigments from dead red blood cells, by metabolizing it with bile salts and excreting it through the feces. Bilirubin is what makes our feces brown. If for some reason, bilirubin is not excreted (as in obstructive jaundice) the feces will turn clay-colored.
  • It neutralizes and destroys poisons and metabolizes alcohol.
  • The liver also detoxifies drugs and chemicals and virtually any toxin that enters the body. It excretes those toxins in two ways.
    • It neutralizes them and releases them into the blood, where they make their way to the kidneys and on out through the urine.
    • It dumps the toxins directly into the bile and, thence into the intestines for excretion.
  • It aids the digestive process by the production of bile, which is used for the breakdown of fats in the intestinal tract.
  • It helps the body resist infections by producing immune factors and by removing bacteria from the bloodstream.
  • It converts (conjugates) vitamin isolates as found in your vitamin pills into non-toxic forms your body can actually use -- and can then store some of those vitamins and minerals (iron and copper, for example) to be used as needed. In fact, the liver stores all the fat-soluble vitamins (A, B12, D, E, and K, for example). Water soluble vitamins such as vitamin C, on the other hand, are not stored in the liver and need to be taken daily, as any excess is expelled in the urine.
    • In addition, the liver is responsible for "activating" vitamin D so that your body can utilize it.
  • It helps maintain the body's hormonal balance.
  • It regenerates its own damaged tissue.
  • And it synthesizes cholesterol from fatty acids and removes excess cholesterol from the bloodstream as required.

 

Cholesterol

cholesterol molecule
In previous newsletters and in Lessons from the Miracle Doctors, I've covered the range of misinformation relating to cholesterol and heart disease. In this newsletter, I want to cover a different aspect of cholesterol -- how the body regulates it and, therefore, what we can do to optimize that process.

Cholesterol defined


Cholesterol is a fat soluble steroid, In fact, it is the most abundant steroid in the body. Far from being harmful, when properly regulated, it is a critically important molecule, essential in the formation of a number of key compounds, including:
  • Vitamin D
  • Progesterone
  • Estrogen
  • Testosterone
  • And adrenaline

It is also essential in the formation of every cell membrane in your body, not to mention the fact that your brain is mostly made up of cholesterol -- much of it in the myelin sheaths that insulate nerve cells and in the synapses that transmit nerve impulses.

As a fat soluble molecule, cholesterol cannot easily be carried in the blood -- a water based medium. Therefore, the body converts cholesterol into water-soluble molecules known as lipoproteins so it can be transported. Lipoproteins are composed of an outer shell made from a phospholipid which renders the particle soluble in water, a core of fats (lipids) including cholesterol, and a surface protein molecule (apolipoprotein) that allows tissues to recognize and take up the particle. Lipoproteins are characterized by their density: high density lipoprotein (HDL), low density lipoprotein (LDL), very low density lipoprotein (VLDL).

In simple terms, HDL lipoproteins are good for you. LDL lipoproteins "theoretically" promote arterial build up and are bad for you.

Where cholesterol comes from


cholesterol conceptDiet accounts for about 25% of the cholesterol levels in your body. Your liver synthesizes about the same amount, and the rest is synthesized in organs such as the intestines, the adrenals, and the reproductive organs. Obviously, trying to control cholesterol levels by solely changing diet will be effective only if levels are slightly out of whack. Although keep in mind, controlling diet is not just a question of regulating the cholesterol or fats that you eat; it is also a question of the soluble fiber (such as oat bran and psyllium husks) that you eat and which absorbs cholesterol and carries it out with your feces so that it never enters your bloodstream.

Unlike dietary changes, statin drugs seek to stop cholesterol formation in the liver by inhibiting a biochemical called 3-hydroxy-3-methylglutaryl coenzyme A reductase, which is required for cholesterol synthesis. Unfortunately, the reason for high cholesterol levels is only rarely due to over production in the liver; it is primarily the result of inadequate removal from the body. That means that statin drugs are not going to be the cause of the problem, but are addressing a symptom by artificially suppressing a properly functioning mechanism in the body. In scientific terms: that can't be good. We'll talk more about that later. But for now, let's talk about how your body actually regulates cholesterol levels.

As it turns out, your liver not only manufactures and secretes LDL cholesterol into the bloodstream; it also "down regulates" or removes LDL cholesterol from the bloodstream. In general terms, your liver oxidizes the cholesterol into a variety of bile acids which are then "pulled into the liver," carried into the bile ducts, and then on out through the intestines. As a side note, if the cholesterol becomes too concentrated in the bile and sits too long in the gallbladder, it can crystallize and form gallstones. (We'll talk more about gallstones in the next issue of the newsletter.) In any case, that's the general description of the cholesterol removal process. To understand exactly what's going on here, we need to examine it in a little more detail.

As it turns out, a healthy liver has a large number of active LDL receptor sites sitting on the surface of all the liver cells. When present and functioning properly, these receptor sites are associated with the rapid removal of LDL cholesterol from the blood -- and consequentially low blood LDL cholesterol levels. So why do these sites sometimes not perform as advertised?
  • Some people have an inherited genetic disorder (familial hypercholesterolemia) that causes them to be born with either a diminished number, or even zero, LDL receptors. For those people, statin drugs are a necessity. If the liver can never clear excess cholesterol, you have to stop production of cholesterol at its source.
  • Some people, on the other hand have normal receptor sites but as the result of bad diet literally clog up their livers so that the cholesterol cannot clear the receptors -- thus stopping the process of LDL removal. For these people, statin drugs are probably not the best "first" option.

How many of each are we talking about? The genetic condition affects maybe one in 500 people. For everybody else, we're talking about a self inflicted condition. In other words, the vast majority of cases of high LDL cholesterol are caused by a dietary inflicted blockage of the liver's LDL clearing mechanism. In fact, blockage occurs in two distinct places in the liver. First, fatty deposits can build up in the sinusoids, which prevents the bile from entering the bile ducts and physically clearing the liver -- essentially clogging the liver. Second, and more importantly, excess dietary fats can actually cause ingested cholesterol to build up in the membranes of liver cells, thus crushing the ability of those cells to process Sterol Regulatory Binding Protein (SREBP), which as its name implies, activates the gene in the LDL receptor site to tell it to take up cholesterol from the bloodstream. This literally stops the receptor sites from functioning as receptors -- totally shutting down the flow of cholesterol through the liver and on out through the bile ducts and colon. Depending on how many liver cells are blocked, this can lead to anything from a minor rise in cholesterol levels on up to a "your doctor is screaming at you" level. In any case, the use of statin drugs does nothing to change this underlying problem. They merely force your body to work around it.

cholesterol chart

Fortunately, there are options. If you can flush the excess fats and cholesterol that are unnaturally stored in the liver, your body's mechanism for regulating excess LDL cholesterol in the bloodstream will once again function properly -- automatically lowering your cholesterol levels. This is actually not that hard to do, although medical doctors have no idea how to accomplish it. It's called a liver detox/flush, and we will explore it in detail in the next newsletter.

 

Conclusion


Before we go, a couple of notes on statin drugs. I'm not very big of them for a number of reasons, including the fact that they have all kinds of side effects. But more to the point, they do nothing to address the underlying cause of high cholesterol levels for the vast majority of people who have the problem -- the clogging of your body's self regulating mechanism. Oh, and as a minor point, the connection between cholesterol and heart disease is not necessarily as automatic as you have been led to believe. But most significantly of all, one of the side effects of statin drugs is liver failure. Now, given the understanding you now have of what has caused the problem in the first place, how much sense does it make to take a drug that potentially destroys the one mechanism in your body that actually down-regulates cholesterol?

Absolutely none! The bottom line is that unless you are one of the 1 in 500 who has a genetic problem, statin drugs should only be used as a last resort. Far better to address the source of the problem -- which we will do next issue. Specifically, we will cover:
  • Liver function tests -- what they are and how to understand them
  • Things that can go wrong with the liver
  • The biliary tree, with emphasis on the gallbladder
  • The liver/gallbladder flush

http://www.jonbarron.org/article/understanding-liver-and-cholesterol

How to love garlic without losing friends

New claims suggest a clove a day is the key to good health – but will it kill your social life?

Healthy addition: in 1979, the M&S chicken kiev started Britain’s obsession with ready meals. It was one of the most successful supermarket launches of all time
Healthy addition: in 1979, the M&S chicken kiev started Britain’s obsession with ready meals.
It was one of the most successful supermarket launches of all time Photo: Alamy
 


Can it be long before garlic is prescribed on the NHS? This week, another study extolling the wonder effects of this simple bulb was published, this time suggesting that, eaten raw, it could nearly halve the risk of lung cancer.
 
The study, conducted in China, follows a long line of scientific papers that have indicated garlic can prevent the common cold, reduce high blood pressure, lower cholesterol, kill off E. coli and more or less raise the dead from their graves.
 
If we believe the latest evidence – and some doctors are less than convinced that garlic really does possess magical powers – there remains one key question, which does not seem to bother the men in white coats: how do you consume the pungent herb on a regular basis without alienating your loved ones and work colleagues due to your breath smelling like a Bologna bordello?
 
It was not that long ago that many in this country viewed garlic – cooked or raw – with deep suspicion, an ingredient that summed up all the worst aspects of Johnny Foreigner. The first generation of holidaymakers to Benidorm in the 1950s and 1960s were known to take over the kitchens of their Spanish hotels in order to cook shepherd’s pie and rice pudding, so appalled were they with everything “swimming in garlic”. When Sir Terence Conran started selling garlic-crushers in Habitat in the late 1960s, to cater for the disciples of the Mediterranean cookery writer Elizabeth David (whose signature recipe was chicken with 40 cloves of garlic), he claimed he was the first to do so in Britain: “You couldn’t buy garlic, so there was no point in a garlic press,” he said.

And when Cathy Chapman, a young Marks & Spencer executive, hit upon the idea of selling an oven-ready chicken kiev back in 1979, she was nearly thwarted by the board director in charge of food. “When he tasted it, he said: 'It’s got garlic in it. I don’t like garlic, people don’t like garlic.’ He said it shouldn’t be put on the shelves.” She argued that all the packaging had been printed and it was too late to back out. It turned out to be one of the most successful supermarket launches of all time, thought to be responsible for starting Britain’s obsession with ready meals. 
 
But to enjoy garlic’s health benefits, most medical studies insist it should be consumed raw. This week’s Jiangsu study, which suggested that those who consume garlic twice a week are 44 per cent less likely to suffer from lung cancer, refers only to the herb in its most pungent state.
The plant contains allicin, an antibiotic and anti-fungal compound that protects it against pests and is believed to be the source of the health benefits. It is released when a garlic clove – or, indeed, entire head – is crushed or chopped. The allicin is more or less destroyed when cooked or pickled in vinegar.
 
José Pizarro, the owner of a brace of Spanish restaurants in London, says it is time for us to throw off our inhibitions and embrace the pure, strong, tongue-tingling flavour of allium sativum straight from the bulb. “For me, I always use it raw in dressings, chopped up over dishes. I love it, I love the aroma. Maybe you can’t go to a meeting afterwards, but maybe you should just stop worrying.”
 
His favourite simple dish for consuming raw garlic is bruschetta: crush at least one clove with the blade of a knife and spread it on piece of crusty, toasted bread, pile on chopped-up raw tomatoes, and drizzle with generous amounts of olive oil and salt. “It’s just fabulous,” he insists.
 
Some culinary experts believe that mixing the raw garlic with any form of fat – be it olive oil or mayonnaise – helps strip away the most caustic edges of the flavour. This explains, in part, why raw garlic in guacamole, mixed with the fatty avocados, never tastes as strong as if you had popped it straight in your mouth.
 
Natasha Edwards, author of Garlic: the Mighty Bulb, grew up on a garlic farm on the Isle of Wight. She says it is possible to consume large quantities of raw garlic even if you are not a fan of the flavour. “There are plenty of really good recipes that incorporate raw garlic, not least gazpacho. But you can crush it and spread it on toast with Marmite. That really is quite delicious. Another thing you can do is slice it very thinly and place it between two pieces of apple – that seems to disguise the flavour.”
 
But she admits there are few foolproof ways of ensuring your breath is not tainted. “Afterwards, you can chew on mint, parsley or a raw coffee bean, but none of these will completely do the trick. And as anyone who has consumed a lot of garlic knows, it goes right into your system and seeps out through your pores, not just your breath.”
 
However, there is a theory that as consumption of garlic in Britain has risen, so we have noticed the smell less. “I think we have become more accustomed to it. You certainly hear fewer complaints about it,” says Edwards.
 
The evidence is unclear whether supplements or powder are as effective as the raw bulb, but most agree cooked garlic does not do the trick. Nikki Page, author of The Little Book of Wellbeing, says: “It’s just wonderful stuff. It is an extremely healthy food and has plenty of good properties – it is full of vitamin C – and contains nothing that could cause any harm, except possibly to your love life.”
 
Last March, an investigation by the Cochrane Database, the global research organisation, found that increasing your garlic intake during winter can cut the duration of cold symptoms — from five-and-a-half days to four-and-a-half.
 
Garlic tablets are licensed as a drug in Germany and widely prescribed to combat atherosclerosis, the hardening of the arteries that can lead to heart attacks and strokes. The World Health Organisation’s guidelines for general health promotion for adults is a daily dose of 2g to 5g of fresh garlic (approximately one clove).
 
However, many of the medical studies are inconclusive, especially when it comes to garlic’s supposed role in helping reduce the risk of cancer – be it bowel or, in this week’s study, lung cancer. Dr James LeFanu, the Telegraph’s medical writer, says: “One tends to be pretty under impressed by these claims.”
 
Alison Hornby, a dietitian and spokeswoman for the British Dietetic Association, wrote in an official guide to garlic for the NHS: “Studies using high concentrations of garlic extracts have been associated with improved blood circulation, healthier cholesterol levels and lower blood pressure, all of which reduce the risk of cardiovascular disease. However, current evidence does not support the use of garlic supplements to improve health.”
 
This may be a disappointment for those who believe a clove a day will keep the doctor away. But it will not deter those consumers who see chicken kiev as no more exotic than fish fingers, and who could not survive without the joyful burst of Mediterranean flavour that garlic brings to their diet.
 

More garlic tea, vicar? Three raw recipes

 
CLASSIC PESTO
 
This classic pesto recipe and variation offer a simple yet delicious way of introducing more garlic into your diet. Vary the quantities to suit your taste. The sauce can be stirred into freshly cooked pasta, added to sandwiches or bruschetta, mixed into bean salads, spread over roast meats or used as stuffing for chicken breasts.
 
30g pine nuts
Large bunch of fresh basil leaves
2 large garlic cloves, peeled
6 tablespoons olive oil
Juice of ¼ lemon
30g Parmesan, grated
Sea salt to taste
 
- Lightly toast the pine nuts in a frying pan until they are pale golden brown.
- Put the toasted pine nuts and remaining ingredients, except the Parmesan, in a food processor and pulse until the desired consistency is reached – I prefer pesto to have texture.
- Stir in the grated Parmesan and add salt to taste.
 
AIOLI
 
This extremely versatile garlic mayonnaise is originally from the Provence region in the south of France, which helps explain the origin of the name. Ai is the Provençal word for garlic and oli is from the Latin oleum, meaning oil. It works equally well served as a dip with steamed vegetables or as a sauce to accompany fish or meat.
 
3 large garlic cloves, peeled
2 free-range egg yolks
1 tablespoon Dijon mustard
300ml olive oil
Juice of ¼ lemon
Salt and freshly ground black pepper to taste
 
- Using a pestle and mortar, crush the garlic with a pinch of salt to form a paste.
- In a bowl, whisk the garlic, egg yolks and mustard until well combined.
- Add the olive oil in a steady stream and whisk until all the oil is absorbed and the mixture has thickened.
- Add a squeeze of lemon juice and season to taste. If you’d like to use the aïoli as a sauce, whisk in a few drops of warm water to make it runnier.

GARLIC TEA
 
Pour 250ml boiling water over 4 large chopped garlic cloves and allow them to infuse for a few minutes. Stir in the juice of ½ lemon, 1 tablespoon apple cider vinegar, and honey to taste, then pour into a mug and sip the hot mixture. For maximum benefits, I’d recommend scooping out the chopped cloves from the bottom of the mug and eating those too. Don’t worry – they’ll be much milder than raw garlic.
 
Recipes taken from 'Garlic: The Mighty Bulb’ by Natasha Edwards (Kyle Books, £14.99), available from Telegraph Books for £12.99 + £1.35 p&p. To order, call 0844 871 1514 or visit books.telegraph.co.uk