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Heart A Fact
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Alcohol

Belly Fat

Cholesterol

Coffee

Diet

Exercise

Flax

Fats

Fiber  

Heart Disease Defined

Olive Oil

Omega 3/Fish Oil

Oranges

Red Wine


Tea   

Saturated Fat

Smoking

Trans Fat

Vitamin C

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HEART A FACTS (Page3)

I have compiled excerpts from articles on causes, prevention and reversal of heart disease from highly reputable sources. However, because there are so many conflicting theories and studies, I included the link to the original article so you can draw your own conclusions.
--Adj
Trans Fatty Acids and Coronary Heart Disease
Harvard School of Public Health
margarine
Solid Margarine
crackers
Crackers
donuts_cookies
Packaged Donuts and Cookies
chips
Chips

What are trans fatty acids?

Trans unsaturated fatty acids, or trans fats, are solid fats produced artificially by heating liquid vegetable oils in the presence of metal catalysts and hydrogen.1 This process, partial hydrogenation, causes carbon atoms to bond in a straight configuration and remain in a solid state at room temperature. Naturally-occurring unsaturated fatty acids have carbon atoms that line up in a bent shape, resulting in a liquid state at room temperature.

Which foods contain trans fatty acids?

Trans fats are produced commercially in large quantities to harden vegetable oils into shortening and margarine. Food manufacturers also use partial hydrogenation of vegetable oil to destroy some fatty acids, such as linolenic and linoleic acid, which tend to oxidize, causing fat to become rancid with time. The oils used to cook french fries and other fast food are usually this kind of partially hydrogenated oil, containing trans fats. Commercial baked goods frequently include trans fats to protect against spoilage. A small amount of trans fat is also produced in the gastrointestinal tract of cattle, so that low levels of these isomers are found in dairy and beef fat

Metabolic studies have shown that trans fats have adverse effects on blood lipid levels--increasing LDL ("bad") cholesterol while decreasing HDL ("good") cholesterol. This combined effect on the ratio of LDL to HDL cholesterol is double that of saturated fatty acids.3

Trans fats have also been associated with an increased risk of coronary heart disease in epidemiologic studies.4

Based on the available metabolic studies, we estimated in a 1994 report that approximately 30,000 premature coronary heart disease deaths annually could be attributable to consumption of trans fatty acids.4

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Waist Circumference Predicts Heart Disease Risk waist

NEW YORK (Reuters Health) - The circumference of your waist correlates more closely with several known risk factors for heart disease than does your body mass index (BMI) -- the measure of weight in relation to height -- according to a report in the American Journal of Clinical Nutrition (news - web sites).

The findings are based on an analysis of data from 10,969 subjects who participated in the third National Health and Nutrition Examination Survey from 1998 to 1994.

Dr. Shankuan Zhu, from the Medical College of Wisconsin in Milwaukee, and colleagues found that waist circumference was more strongly tied to cholesterol levels, blood pressure, and blood glucose levels than was BMI.

"The present study reports waist circumference cutoffs that correspond to well-established BMI cutoffs, recommended by the World Health Organization (news - web sites) and the National Institutes of Health (news - web sites) for overweight and obesity, in their association with cardiovascular disease risk factors," the researchers conclude.

"Our findings indicate that waist circumference is a better indicator of cardiovascular disease risk than is BMI across three race-ethnicity groups."

SOURCE: American Journal of Clinical Nutrition, February 2005.


Exercise to prevent heart disease

exercise

Exercise is the one of the best – and most enjoyable – ways of lowering your chances of developing heart disease. Regular exercise helps your heart to become stronger, so it can pump more blood around your body with less effort. Indeed, if you exercise on a regular basis, the chance of you developing heart disease is about half that of people who do no exercise at all. Exercise can also help reduce high cholesterol and high blood pressure (both of which can lead to heart disease), help you to sleep better and help provide a feeling of well-being.

People of all ages can benefit from physical activity. Try to exercise at least three to four times a week for about 30 minutes each day. If you have a busy schedule, you can break up those 30 minutes into three 10-minute sessions – it is the total time that you exercise per day that counts. You can choose from a wide range of activities, including brisk walking, cycling, dancing and swimming. We know that even moderate, daily activity, such as gardening, mowing the lawn or taking the stairs instead of the lift, can help your heart. If you have not exercised recently, be sure to check with your doctor before starting any exercise programme.


Benefits of Flax seed - Heart Disease/Cholesterol Lowering


flax seeds

Its high content of alpha linolenic acids has made the ancient flax seed become our modern miracle food. Alpha linolenic acid is a type of omega 3 fatty acid, similar to those found in fish such as salmon. Benefits of flax seed as shown in many studies include lowering total cholesterol and LDL cholesterol (the Bad cholesterol) levels. Other benefits show that flax seed may also help lower blood triglyceride (Also Read: How to lower Triglycerides?) and blood pressure. It may also keep platelets from becoming sticky therefore reducing the chance of a heart attack.

The World's Healthiest Foods
Olive oil
olive oil

Studies on olive oil and atherosclerosis reveal that particles of LDL cholesterol (the potentially harmful cholesterol) that contain the monounsaturated fats of olive oil are less likely to become oxidized. Since only oxidized cholesterol sticks to artery walls, eventually forming the plaques that can lead to a heart attack or stroke, preventing the oxidation of cholesterol is a good way to help prevent atherosclerosis. A recent in vitro study also showed that polyphenolic compounds present in olive oil, including oleuropein, inhibit the adhesion of monocyte cells to the blood vessel lining, a process that is involved in the development of atherosclerosis. In addition, when people with high cholesterol levels removed the saturated fat from their diets and replaced it with olive oil, their total cholesterol levels dropped an average of 13.4%, and their LDL cholesterol levels dropped by 18%. Note, however, that these benefits occured when they used olive oil in place of other fats, rather than simply adding olive oil to a diet high in unhealthy fats.

The Cure for Heart Disease: Condensed
By Owen R. Fonorow, Copyright 2004

vitamin C

Cardiovascular Diseases Those few species that fail to synthesize ascorbic acid (vitamin C) are prone to a form of ‘heart disease’ that is not prevalent in other species. The theory that Cardiovascular Disease (CVD) is related to a deficiency of vitamin C was first proposed by the Canadian physician G. C. Willis in 1953. He found that atherosclerotic plaques form over vitamin-C-starved vascular tissues in both guinea pigs and human beings. In 1989, after the discoveries of the Lp(a) cholesterol molecule (circa 1964) and its lysine binding sites (circa 1987), Linus Pauling and his associate Matthias Rath formulated a unified theory of heart disease and invented a cure. Vitamin C and lysine (and proline) in large amounts become Lp(a) binding inhibitors that restore vascular health and are patented to destroy atherosclerotic plaques.

Chronic scurvy. Heart disease is a misnomer; the underlying disease process reduces the supply of blood to the heart and other organs leading to angina ("heart cramp"), heart attack and stroke. The disease is characterized by scab-like build-ups that grow on the walls of blood vessels. The correct terminology for this disease process is chronic scurvy, a slower form of the classic vitamin C deficiency disease.

The hypothesis that CVD is an ascorbic acid (vitamin C) deficiency disease was first conceived and tested in Canada. Willis devised a method of photographing plaques with X-rays and observed that atherosclerotic plaques were not uniformly distributed throughout the vascular system; rather these "blockages" are concentrated near the heart, where arteries are constantly bent or squeezed.

Another Canadian, Paterson, had found that the tissues of heart patients were generally depleted of vitamin C, and it was well known that vitamin C is required for strong and healthy arteries. Willis reasoned that only the mechanical stress caused by the pulse could explain the typical pattern of atherosclerosis. To Willis, the body was laying down plaque precisely where it was needed in order to stabilize the vascular system.





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