Patient Handouts


FOODS & THEIR CONTENTS LIST
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Alpha Lipoic Acid

The first time alpha lipoic acid was reported as beneficial for diabetics was in 1951.  By the late 1980s, researchers realized that alpha lipoic acid had long been overlooked as a powerful antioxidant.  It has been proven to slow aging, help protect against heart disease, and strengthen our immune system (which fights against infections, including colds, flu, pneumonia, cancer, etc).  More recently, alpha lipoic acid has been shown to increase brain and memory function, as well as muscle strength.  Athletes report that it also improves endurance.

In addition to it being a strong antioxidant itself, alpha lipoic acid also greatly improves the function the other antioxidant nutrients, such as vitamins A, C, and E and coenzyme Q-10.  In fact, alpha lipoic acid has been called the "universal" or "ideal" antioxidant because it can work in more parts of the body than either vitamin E or C can.

It is well reported that antioxidants should be employed for the treatment of all atherosclerosis (hardening of the arteries).  Vitamins C and E and coenzyme Q-10 are well known and respected antioxidants, but all have limitations.  Since Alpha Lipoic Acid has no restrictions, it is certainly an indispensable nutrient in treating cardiovascular disorders.

Diabetic patients should be especially excited to learn that alpha lipoic acid speeds the removal of glucose from the blood stream.  Also it has been effectively used in Europe for nearly 30 years to treat nerve damage, including that caused by diabetes.  Alpha lipoic acid protects our nervous systems from diabetes, in addition to other devastating nerve disorders, such as Parkinson's disease and Alzheimer's disease.  In Germany, it is an approved medical treatment for most types of nerve damage.

Very small amounts of alpha lipoic acid are produced by our bodies, and it is found in only very small amounts in red meat, spinach and potatoes.  The richest source is liver; however, you would have to consume 50 tons of beef liver to get 100 mg of Alpha Lipoic Acid. 

The unavoidable and literally epidemic amount of pollution in our modern environment makes supplementing with antioxidants essential for good health. 

Supplementation is the only way to obtain adequate amounts of antioxidants for prevention or treatment of any chronic disease. There are no unwanted side effects from Alpha Lipoic Acid.  Most authorities suggest we take between 50 and 100 mg of Alpha Lipoic Acid daily.

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Alpha Lipoic Acid and Diabetes

Eighty percent of all diabetics are classified as type 2, or non-insulin dependent diabetics. While type 1 diabetics must take insulin injections to live, type 2 diabetics commonly produce as much insulin as ever. The problem in type 2 diabetics is they have lost the ability to utilize their insulin.

In order for type 2 diabetics to recover their ability to utilize insulin, three steps are essential:

Dietary modification: Saturated (trans) fats and refined sugar must be avoided while consuming foods that are easily metabolized (vegetables and fruits).

An adequate exercise program: It must be vigorous enough to cause the body to better utilize its insulin.

Adequate nutrition through proper diet and supplements: Even though most diabetic patients are overweight, they are malnourished.

The most common problem for diabetics is nerve damage closely followed by cardiovascular disease.

Alpha lipoic acid is indispensable in improving utilization of insulin and reversing nerve damage.

Nerve damage from diabetes causes muscle weakness which leads to an irregular heart rate and numbness with burning and extreme pain, especially in the feet. The first symptom of nerve damage from diabetes may be foot drop caused by weakening muscles. Blindness, kidney failure, and amputations are all expected diabetic complications which are caused by arteriosclerotic disease and nerve damage.

There are no effective medicines for treating diabetes. However, there is now hope. Recent studies report that the antioxidant nutrient, alpha lipoic acid, can begin restoring nerve function after only four months of high dose treatment.

The first clear evidence that nutritional treatment can reverse the nerve damage done by diabetes was produced by a German team. Seventy-three type 2 diabetics from seven German medical centers were ultimately selected and randomly assigned to receive either 800/mg of alpha lipoic acid or a placebo (sugar pill). At study’s end (four months), there was appreciable improvement in those taking alpha lipoic acid while no change was noted in the placebo group.

In 1993, Diabetes Care reported that gamma-linolenic acid from borage, black currant seed, or oil of evening primrose would reduce the always-present inflammation in diabetes. Yet, so far it has not gained favor with traditional medicine. It is probably safe to assume alpha lipoic acid will meet the same fate.

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Arginex

Kidney function is so vital for life that 25% of the blood from every heartbeat goes to the kidneys. Besides being the major organs for eliminating our bodies’ waste products and toxins, the kidneys are important in regulating blood pressure, respiration, red blood cell production and the acid/base balance.

The kidneys work by filtering out most of our waste products while at the same time retaining all useful elements. A simple urinalysis can provide evidence of the kidneys’ ability to function properly. Any abnormalities found in the urine are cause for great concern.

Eating foods or drinking liquids that have limited or no nutritional value increases the kidneys’ workload. We find the foods that most commonly cause kidney overwork are soft drinks, cow’s milk, chocolate, and two cups or more of coffee daily. Most illnesses, including colds and flu, cause a toxic overload that also increases the stress on the kidneys.

The end product of fruit and vegetable metabolism is the easiest waste product for the kidney’s to eliminate.

Arginex is a nutritional supplement formulated to help protect the kidneys. It contains the cleansing properties of buckwheat, pea, and beet juices to promote blood purification, which in turn helps reduce the amount of work for the kidneys.

Our bodies are 70% water, so we need to drink the purest water we can find. Municipal water systems regularly add chlorine and/or fluoride to our water supply. Chlorine is a poison that kills bacteria, viruses and other micro-organisisms. We also know that chlorine adds some degree of extra burden to the kidneys. Fluoride is the byproduct of aluminum manufacture. If it is not sold to municipalities to put in their water, it must be disposed of as a hazardous waste. Much controversy continues to surround the possible health benefits of fluoride for teeth. However, fluoride has not been proven to improve the strength of skeletal bone.

We commonly recommend our patients drink water that has been distilled or processed by reverse osmosis. Cranberry juice has also been proven to help prevent kidney infection, so we routinely recommend our patients drink purified water and cranberry juice along with arginex.

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Bromelain

Bromelain is an anti-inflammatory enzyme capable of dramatically reducing pain and swelling due to injuries, including sprains and strains, many forms of back pain, and sports injuries.

Normally our bodies produce small amounts of inflammatory enzymes. Inflammatory enzymes cause pain. Pain can be a blessing since it tells when we have a problem and can prevent us from further injuring ourselves (e.g., not continuing to walk on a sprained ankle). Normally our bodies make more anti-inflammatory enzymes (the kind necessary for healing) than inflammatory. Aspirin works by killing enzymes, both inflammatory and anti-inflammatory. Thus, medication often reduces pain temporarily, but by also killing the anti-inflammatory enzymes, it slows the healing process, too.

Unfortunately, due to the refined and processed foods we commonly consume in the modern diet, our bodies can only manufacture the inflammatory enzymes. Bromelain is the enzyme complex from the pineapple plant that can only be converted into an anti-inflammatory enzyme.

Since its discovery in the mid 1950s, at least 1,000 scientific studies have described the successful use of bromelain in the treatment of a variety of diseases, ranging from chronic degenerative (i.e., arthritis, ulcers, shingles , etc) and circulatory diseases to cancer and some types of asthma. Bromelain reduces the thickness of mucous, which may explain why patients with bronchial asthma and sinusitis benefit from this anti-inflammatory enzyme. It also has a natural blood thinning capability. Many authorities report bromelain to be an effective therapy for chest pain from angina for this reason.

DOSAGE: For acute inflammation, high doses (4,500 - 9,000 mg) are usually recommended for only two days. The weight of the individual usually determines the amount prescribed. After two days the dose is usually reduced to about 2,000 mg per day. For cardiovascular or other health problems, 2,000 mg per day is usual. Since bromelain is a digestive enzyme, it is best to take away from meals.

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Cancer Talk

Cancer can be likened to a fire on a mountain; even though half the mountain may now be blazing the fire originally began from just one tiny spark. If the fire is discovered while still very small it can be put out very easily with damage so minimal it can hardly be detected. Cancer begins in much the same way, from one abnormal cell, a cell that under normal circumstances a competent immune system would have been quickly identified and eliminated. However, a compromised immune system can allow a cancer cell to begin dividing until a tumor can be identified. Like a fire that is discovered and put out early, cancer caught and eliminated early does little damage. Unfortunately, most cancers are silent until they are well advanced. However, most cancers are preventable. The National Cancer Institute has long reported that 60 percent of all women’s cancer and 40 percent of all mens cancers are directly related to the diet. Some authorities suggest that up to ninety nine percent of all cancers are preventible.

I
MMUNE SYSTEM VERSUS CANCER

Think of our immune system as being like police force of our bodies. The way the police and judicial system protect society is to confine individuals who show tendencies to disrupt civilization. Unlike our immune system, police cannot simply destroy a bad guy. Our immune system is designed to seek and exterminate all foreign material, including cancer cells. If our immune system cannot destroy all the cancer cells it then attempts to keep them contained. This contained group of cancer cells is then called a tumor. All tumors are very small to begin with. If the immune system becomes strong enough it will then destroy the tumor. If the immune system does not get strong enough to destroy this small tumor, the tumor can continue to grow until the cancer cells can overpower the immune system and escape. After escaping they are then swept to distant locations via the blood and lymphatic systems. The dreaded metastasis is when the cancer is allowed to travel from its original location to set up a colony in its new location.

WHAT IS TRUE CANCER PREVENTION???

True prevention is not allowing a condition to begin in the first place. But how can it be proven that a healthy lifestyle and proper diet had actually prevented a disease process from occurring? This can only be proven by statistics. For example, it has been well established that a far greater percentage of individuals who smoke tobacco will develop cancer than those who do not. Over the years it has been proven that individuals who consume the most fruits and vegetables are at a lower risk for most cancers. Regular exercise has also been proven through statistics to reduce the risk of several cancers. So, true prevention is avoiding the disease in the first place.

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Cholesterol

Cholesterol is a waxy, fat-like substance that is necessary for life. Your liver makes enough cholesterol to meet the body's needs.

There are two kinds of cholesterol, a so-called "good" and a so-called "bad" kind. The good kind, HDL, helps remove the bad kind, LDL, and bring it back to the liver. LDL cholesterol transports cholesterol to the body’s cells. It’s like an oil truck that delivers fat to the cells. The cells have receptors that serve as docks for the LDL trucks. When the cells contain an excess of cholesterol from too much animal and dairy fat in the diet, the dock space is no longer available and the undeliverable cholesterol piles up in the blood. Hypertension and smoking are the two prime causes of "breaks" in the (endothelial) lining of the arterial walls, and the LDL cholesterol trucks drive through these cracks and deposit their cargo into the tissue spaces. In time these deposits thicken and harden, causing a narrowing of the blood vessels. If these deposits break away, they are called clots and can cause heart attacks, strokes, pulmonary embolisms, etc. When the arteries around the heart become clogged, the blood supply is restricted to the heart and causes angina pectoris.

Eating foods with saturated fat will cause the liver to make more cholesterol, especially LDL. A saturated fat is any fat that is solid when refrigerated (such as butter, lard, or margarine). Animal foods that supply saturated fat (such as red meat) are worse than eating a food that is high in cholesterol but virtually free of saturated fat (boiled shrimp and crab legs are good examples of foods that are high in cholesterol but free of fat. Boiled eggs are also high in cholesterol but low in fat). The cholesterol content in beef and turkey are about the same, but saturated fat is much higher in the beef, making turkey the desirable choice. Plants contain no cholesterol, but some are extremely high in saturated fats, such as coconut, palm, palm kernel oil and cocoa butter that are used in many processed foods. These vegetable fats can be worse for you than animal fats, so beware of products whose label boasts "cholesterol free", or "made with 100% vegetable shortening". Unrefined beans, grains, vegetables, seeds, and nuts contain mostly unsaturated fats. The favored unsaturated oils include olive oil, safflower oil, and sunflower oil.

NINETY-SEVEN PERCENT OF ALL HEART AND CIRCULATORY DISEASES CAN BE AVOIDED AND AN ESTIMATED 80% CAN BE REVERSED with proper diet, nutritional therapies, lifestyle changes and exercise.

Your "CORONARY RISK FACTOR" is calculated by dividing your HDL cholesterol into your total cholesterol.

Ideally the ratio should be less than 3.0 and certainly less than 4.0.

The higher the number, the greater the risk of developing cardiovascular disease.

REMEMBER: MAINTAINING A GOOD HDL TO CHOLESTEROL RATIO WILL NOT ONLY PREVENT CARDIOVASCULAR DISEASE, BUT CAN ALSO REVERSE THIS CONDITION, EVEN IN ITS ADVANCED STAGES.

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Coenzyme Q-10

Co Q-10 was first discovered in a 1957 study at the University of Wisconsin. It was extracted from the hearts of cattle and soon determined to play an essential role in the health of the heart. Co Q-10 was first shown to be effective in the treatment and prevention of cardiovascular disease. In addition to increasing the survival rate of people with cardiovascular disease, it also improves the quality of life of those affected.

Our bodies are made up of millions of cells. For optimum health it is essential that each cell function properly, and CoQ-10 is vital. Although it is found naturally in many foods, processing them with heat and chemicals tends to destroy it. Alcohol and many over-the-counter non-steroidal-anti-inflammatory drugs (e.g., aspirin) affect the liver’s ability to synthesize this essential nutrient. Vitamin E enhances the absorption of Co Q-10.

In addition to cardiovascular disease, Co Q-10 has been proven to effectively improve most other diseases as well, and the list of health problems linked with Co Q-10 deficiency continues to grow.

Diabetes: Diabetics diagnosed after the third or fourth decade do not utilize their insulin well. Co Q-10 has been shown to improve insulin production and utilization. Nerve damage is common in diabetes, and no drug has ever been shown to reverse this damage. Co Q-10 is reported to be one of the only two nutrients with the capabilities to reverse this damage.

Periodontal disease: Extensive studies have shown that Co Q-10 has a significant effect on periodontal disease. Statistics show that periodontal disease affects 60% of young people and even more of the older generation; 60 - 90% are deficient in Co Q-10.

Obesity: Some scientists believe Co Q-10 plays an important part in controlling obesity. Studies have shown that individuals with a family history of obesity are inclined to become obese because of an inability to convert calories to energy. The unused calories are turned into fat. Because Co Q-10 is so essential to energy, it is believed that supplementation may be beneficial to overweight people because of the energy it provides.

Immune System: Co Q-10 is essential for a strong immune system. A weak immune system is less than efficient at protecting us from infections (colds, flu, pneumonia, etc.) and cancer.

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Co Q-10 & Heart Disease

Co Q-10 was first discovered in the hearts of cattle in 1957, and is essential for healthy hearts. It now known that while Co Q-10 is found in the greatest quantities in high energy demanding organs, such as the heart, it is vital for every cell in the body. Co Q-10 is naturally found throughout the body and is extremely safe, even at high doses.

Regardless of the type of heart problem, research over the past 30 - 35 years has shown that at least 80% of heart patients can improve dramatically when supplemented with Co Q-10. Most heart patients have a significant deficiency in this essential nutrient.

When LDL cholesterol (“bad” cholesterol) is oxidized, it can damage arterial walls leading to cardiovascular disease. Damage to the arteries allows mineral and fat deposits to collect, which in turn block blood flow. For several decades now, prevention and treatment of cardiovascular disease has focused on reducing LDL.

While reducing elevated LDL is beneficial, it is also important to protect cholesterol from oxidation. Co Q-10 has been shown to help prevent against the oxidation of LDL cholesterol.

In 1990, studies reported in Circulation showed Co Q-10 to be effective in a variety of heart diseases, especially congestive heart failure and cardiomyopathy. The study concluded that Co Q-10 was effective for increasing the life span of cardiomyopathy patients. In comparison, digitoxin has never been shown to reduce overall mortality in heart failure patients.

Another study showed Co Q-10 to be an effective treatment for cardiovascular disease and its complications. It is a potent antioxidant and protects against the side effects of the LDL cholesterol. Additionally, clinical trials have shown high doses of Co Q-10 to reduce the frequency of angina attacks, in addition to lessening the need for nitroglycerin. An examination of patients who have undergone coronary bypass surgery found that supplementation with Co Q-10 significantly improved recovery and heart function following surgery.

Hypertension: Several studies have shown Co Q-10 to be effective at reducing blood pressure after stopping all anti-hypertensive drugs. Other studies have shown that patients with hypertension have a deficiency in Co Q-10. Usually about four weeks of supplementation were necessary before blood pressure started to decrease. There were no adverse reactions.

Cholesterol-lowering drugs and Co Q-10: The administration of cholesterol-lowering drugs, such as Mevacor, Pravachol, and Zocor, has been proven to deplete Co Q-10. And at least one study reported that LDL was more readily oxidized in patients taking cholesterol-lowering drugs.

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Glycemic Index (chart)

GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows:

Low GI - less than 55

Intermediate GI - between 56 and 69

High GI - higher than 70

A low GI food will release energy slowly and steadily and is appropriate for diabetics, dieters and endurance athletes. A high GI food will provide a rapid rise in blood sugar levels and is suitable for post-endurance exercise energy recovery. Previously, white bread was sometimes used as a reference food (if white bread = 100, then glucose = 140). For people whose staple[VK1] carbohydrate source is white bread, this had the advantage of conveying directly whether replacement of the dietary staple with a different food would result in faster or slower blood glucose response. The disadvantages with this system were that the reference food was not well-defined, and the GI scale was culture dependent.

The glycemic effect of foods depends on a number of factors such as the type of starch (amylose vs amylopectin), physical entrapment of the starch molecules within the food, fat content of the food and increased acidity of the meal - adding vinegar for example, will lower the GI. The presence of fat or dietary fibre can inhibit carbohydrate absorption, thus lowering the GI. Unrefined breads with higher amounts of fibre generally have a lower GI value than white breads but, while adding butter or oil will lower the GI of bread, the GI ranking does not change. That is, with or without additions, there is still a higher blood glucose curve after white bread than after a low GI bread such as pumpernickel.

The glycemic index can only be applied to foods with a reasonable carbohydrate content, as the test relies on subjects consuming enough of the test food to yield about 50 g of available carbohydrate. High fat or high protein foods such as meat, eggs, nuts and cheese have a negligible GI. Furthermore, because many fruits and vegetables (but not potatoes) contain very little carbohydrate per serve, they have very low GI values and are regarded as "free" foods. This also applies to carrots which were originally and incorrectly reported as having a high GI (Brand-Miller et al, 2005). Alcoholic beverages have been reported to have low GI values, however it should be noted that beer has a moderate GI. Recent studies have shown that the consumption of an alcoholic drink prior to a meal reduces the GI of the meal by approximately 15% (Brand-Miller, in press).

Carbohydrates that break down rapidly during digestion have the highest glycemic indices. An increased blood glucose response occurs very quickly. Carbohydrates that break down slowly, releasing glucose gradually into the blood stream, have a low glycemic index. A lower glycemic index suggests slower rates of digestion and absorption of the sugars and starches in the foods and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. Additionally, a lower glycemic response equates to a lower insulin demand, better long-term blood glucose control and a reduction in blood lipids.

Glycemic index values for different foods are calculated by comparing measurements of their effect on blood glucose with an equal carbohydrate portion of a reference food. The current scientific validated methods use glucose as the reference food. Glucose has a glycemic index value of 100. This has the advantages in that it is universal and it results in maximum GI values of approximately 100.

Disease Prevention

Several lines of recent scientific evidence have shown that individuals who followed a low GI diet over many years were at a significantly lower risk for developing both type 2 diabetes and coronary heart disease. High blood glucose levels or repeated glycemic "spikes" following a meal may promote these diseases by increasing oxidative damage to the vasculature and also by the direct increase in insulin levels (Temelkova-Kurktschiev et al, 2000). In the past, postmeal hyperglycemia has been a risk factor mainly associated with diabetes, however more recent evidence shows that postprandial hyperglycemia presents an increased risk for atherosclerosis in the non-diabetic population (Balkau et al, 1998).

Weight Control

Recent animal research provides compelling evidence that high GI carbohydrate is associated with increased risk of obesity. In human trials, it is typically difficult to separate the effects from GI and from other potentially confounding factors such as fibre content, palatability, and compliance. In the study (Pawlak et al, 2004), male rats were split into a high and low GI group over 18 weeks while mean bodyweight was maintained. Rats fed the high GI diet were 71% fatter and 8% less lean than the low GI group. Postmeal glycemia and insulin levels were significantly higher and plasma triglycerides were three-fold greater in the high GI fed rats. Furthermore, pancreatic islet cells suffered “severely disorganised architecture and extensive fibrosis”. The evidence in this study showed that continued consumption of high glycemic index carbohydrates would likely have led to the development of severe metabolic abnormalities.
Criticism.

The glycemic index has been criticised for the following reasons:

The GI of a food varies depending on the kind of food, its ripeness, the length of time it was stored, how it was cooked, its variety (potatoes from Australia, for example, have a much higher GI than potatoes from the United States), and how it was processed or manufactured.

the GI of a food varies from person to person and even in a single individual from day to day, depending on blood glucose levels, insulin resistance, and other factors.

the GI of a mixed meal is difficult to predict.

the GI value is based on a portion that contains 50 grams of carbohydrate only.

a limited range of data and daily fluctuations in an individual’s glycemic response.

Some of these criticisms can be addressed by taking the Glycemic load into account. This combined approach is, however, somewhat more complicated, and therefore harder to use in giving dietary advice.

References

Balkau et al (1998) High blood glucose concentration is a risk factor for mortality in middle-aged nondiabetic men. 20-year follow-up in the Whitehall Study, the Paris Prospective Study, and the Helsinki Policemen Study. Diabetes Care 1998 Mar;21(3):360-7

Brand-Miller et al (2005). The Low GI Diet Revolution: The Definitive Science-based Weight Loss Plan. Marlowe & Company. New York, NY.

Brouns et al (2005). Glycaemic index methodology. Nutrition Research Reviews 18; 145-171

DJ Jenkins et al (1981). Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr 34; 362-366

Pawlak et al (2004). Effects of dietary glycaemic index on adiposity, glucose homoeostasis, and plasma lipids in animals. Lancet 28;364(9436):778-85

Temelkova-Kurktschiev et al (2000). Postchallenge plasma glucose and glycemic spikes are more strongly associated with atherosclerosis than fasting glucose or HbA1c level. Diabetes Care 2000 Dec;23(12):1830-4

Revised International Table of Glycemic Index (GI) and Glycemic Load (GL) Values—2002

http://www.mendosa.com/gilists.htm

http://www.wisegeek.com/what-is-the-glycemic-index.htm

http://www.answers.com/topic/glycemic-index

In general, the only true way to lose weight is to decrease both caloric intake and increase exercise; however, we don’t and won’t live in the environment of deprivation, if our natural state has her way, for long. Starvation diets and crash intense exercise programs will never become permanent solutions unless they become a part of your “healthy concept” habit. “Hunger” will always win, as will “the recliner”; therefore, the most logical solution is to form a lifetime habit of an overall healthy lifestyle. Undoubtedly the best and most comfortable way of achieving this is by creating a game of it for your family and yourself. It truly is fun to have fun, but, as Dr. Seuss’ Cat in the Hat says, “..you have to know how.”

We need air, light and nutrients to survive, and then we need exercise to strive. The information provided above alludes to a single factor in attaining and maintaining optimal individual health. To achieve this long lasting and self perpetuating individually optimal health is within our reach, as scientifically documented, through natural methods one step at a time.

Interference in natural matters always leads to natural disasters.

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Hypertension BMI

High blood pressure is called HYPERTENSION and is a “silent killer”. It is closely associated with an increased risk of developing heart disease, stroke, poor circulation, and kidney disease.

There is no known cause for 95% of all hypertension. However, years of research have helped prove that hypertension is almost always due to numerous adverse health habits rather than any single cause.

Kidney disease is responsible for almost all the known causes of hypertension. Long term use of many common over-the-counter drugs are known to injure the kidneys. Such drugs include aspirin, ibuprofen (Advil, Motrin, Rufen), naproxen (Anaprox, Naprosyn, Aleve), and many others. Also, cold medications and many prescription drugs, such as oral contraceptives, can also increase blood pressure. Of course, adverse lifestyle habits (consumption of alcohol and caffeine, cigarette smoking, etc.) contribute to hypertension. While the potential risks of caffeine pale next to those of cigarette smoke and alcohol, when combined with either tobacco or alcohol the risk is greatly increased.

The National Heart, Lung, and Blood Institute; Department of Health and Human Services (NIH Publication No. 93-2669) reported that by far the safest and most desirable way to control blood pressure is lifestyle modification. In fact, they state that medication for hypertension should only be used when the blood pressure is dangerously high, and then used only until control can be maintained naturally.

There are several natural interventions that are recommended as therapies for hypertension.

Weight control — Excess weight greatly increases the risk of many serious conditions, including hypertension, and is an increasingly common health problem in the United States.

Regular exercise — Exercise has been shown to effectively improve all health complications. To be effective, the exercise program must sustain an increased heart rate for a minimum of 20 minutes daily.

Avoidance of tobacco smoke

Reduction or elimination of refined sugars, caffeine and alcohol

Increased consumption of fruits and vegetables — At least 5 different colors of fruits (not canned) or vegetables should be consumed every day, and 8 of every 10 bites should be from fruits or vegetables. (This is now the basic recommendation of the American Heart Association and the National Cancer Institute.)

Reduction of fatty foods — Red meat should be eaten less than once a week. Fried foods should be avoided. Preferred forms of cooked meats are broiled, boiled, baked or stewed.

Nutritional supplementation — Several supplements have been proven to help lower blood pressure, including calcium, potassium, fish oil, coenzyme Q-10, germanium, magnesium, and vitamins C and E. Several other nutrients are also often necessary.

Remember, there are no shortcuts to maintaining or regaining good health. No medication or combination of medications will ever be superior to healthy habits in preventing or reversing most diseases.

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Monolauric Acid

Monolauric acid is an important natural agent that possesses a wide-spectrum activity against fungus and many viruses. It was first discovered in human breast milk when microbiologists studied the antiviral substances which protect infants from microbial infections. Monolauric acid is a natural, non-toxic antiviral agent that has shown no unwanted side effects in humans.

While some viruses are known to contribute to certain diseases (e.g., chicken pox, whooping cough, shingles, AIDS, etc.), others are thought, but not proven to contribute to other health problems. For instance, many studies have tried without success to link Chronic Fatigue Syndrome and some cancers to viral infections.

There are three major problems in the search to discover a drug that can effectively arrest viruses. One problem is the fact that antibiotics have absolutely no effect against viruses. The second is that the numerous drugs which have been investigated are so toxic they harm the body’s own cells. The third problem is the emergence of new and more resilient viruses.

Monolauric acid is an alternative solution for assisting our bodies to safely destroy viruses. It’s name comes from the fact it is derived from the fatty acid “laurate.” Laurate is normally produced by our bodies (as well as by many animals and plants) and is part of our natural immune system. Actually, fatty acids have long been known for their anti-viral activities but only recently have they been used in a supplement.

Viruses cannot live outside of a host except for a very short period of time. This means that once they are expelled by one host (e.g., a sneeze or cough), they must be taken in by a new host almost immediately or they will die. Once a virus is transferred to a new host, it must avoid detection by the immune system to survive. A common way is for the virus to hide in the new host’s body fat. That way it is camouflaged from the immune system.

The way monolauric acid works is pretty simple. Nature designed monolauric acid specifically for melting the fat away from viruses so the immune system could recognize and destroy them. Furthermore, it enhances other immune defenses against both fungus and viruses.

In studies performed at the Respiratory Virology Branch, Center of Disease Control, in Atlanta, Georgia, while monolauric acid was very effective for a number of viruses, it had no effect on rotaviruses, polio virus, and some viruses thought to be associated with encephalitis.

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Vitamin C

The “C” in vitamin C stands for citrus. It was first discovered in oranges, lemons, limes, tangerines, and grapefruit (which are the best sources). Other good fruit sources of vitamin C are rose hips, cherries, cantaloupes, and strawberries. Vegetable sources include red and green peppers (the best), broccoli, brussels sprouts, tomatoes, asparagus, parsley, dark leafy greens, and cabbage.

“C” also stands for collagen. Collagen is necessary to keep our skin from wrinkling. It is also important to keep ligaments, cartilage, vertebral discs, joint linings, and the walls of blood vessels elastic. Important for bones and teeth, vitamin C is also essential to repair spinal discs, cartilage, wounds, and for blood vessel strength.

Vitamin C is a complex and basic nutrient that is required for almost all functions in the body. Since our bodies cannot make vitamin C, this essential nutrient must be obtained exclusively from our diet. Vitamin C is found only in fruits and vegetables and in small amounts in grains. The ideal diet would consist of at least 2,000 - 5,000 mg daily. Stress increases the need for vitamin C. However, it is a very unstable vitamin and is easily destroyed by heat (cooking) and the numerous preservatives put in our foods. This essential nutrient is also eliminated by most medications (antibiotics, aspirin and other pain medications), tobacco smoke and smokeless tobacco, alcohol, and environmental toxins (industrial solvents, pesticides, petroleum products, carbon monoxide, lead, cadmium, etc).

Vitamin C is a very important antioxidant. On the other hand, salt is an oxidant. Oxidation on cars results in rust. Oxidation in our bodies leads to a host of health problems including hardening of the arteries, cancer, infectious diseases, wrinkling of the skin and loss of vitamins A, B and E. These are conditions that cannot be reversed without vitamin C.

Linus Pauling lead the research of vitamin C and reported that in high doses it has the potential to strengthen the immune system, prevent and treat the common cold, as well as flu, cancer and cardiovascular disease. Authorities in alternative health care agree with Dr Pauling’s assessment of vitamin C. Now vitamin C is used to treat many viral conditions besides colds and flu. Hepatitis, herpes simplex infections, mononucleosis, measles and shingles, osteoarthritis, rheumatoid arthritis, gout, and some skin conditions often report improvement with vitamin C. Many have reported the positive benefits of high doses of vitamin C in both preventing cancer and helping boost the immune system of patients with cancer.

It is often impossible or impractical to acquire therapeutic doses of vitamin C from our diet. Many doctors supplement with ascorbic acid (vitamin C). However, high doses (over 5,000 - 10,000 mg) may cause diarrhea. This diarrhea is only one time and the first indication that the body’s tissues are saturated with vitamin C. Unlike most medications, there are no dangerous side effects from this essential nutrient.

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