| Health and Vascular Health: Main Factors in Disease and How to Mitigate Them |
NOTE: The recommendations for heart and vascular health is integrated in the routine diet and supplement recommendations. This is just
to provide a clear view of the causes of heart problems.
Table of Contents
Main factors of heart disease
1) Oxidative Stress/Damage to heart vessels
2) Oxidation of LDL - atherosclerosis
3) Imbalanced Omega 3:6 Ratio (high Omega 6) - chronic inflammation
4) Calcification of arteries
5) High Triglyceride Levels
6) Bad fats and oils (also see below) - promote 1 and 2; are one molecule away from being plastic.
Mitigating These Factors
Vitamin C, L-lysine, copper
LDL cholesterol benefits?
Why are other lipids healthy?
Healthy cell membranes must be constructed out of 50% saturated fat, and some cells, like those in the lungs, require 100% saturated fats.
They draw nutrients out of foods and slow digestion so that natural enzymes and the assimilation process can take place.
Slow the release of glucose regulating blood sugar levels.
Used to store toxins away from vital inner organs.
Source of energy
Good fats: organic/cultured butter, lard, tallow, omega 3 (fish oil), cocount oil.
Bad fats promote heart disease
In processed foods: Vegetable Oil (Canola, Sunflower, Safflower, Soy)
High in Omega 6 which is pro-inflammatory
Increase the body's need for vitamin E and other antioxidants (thus promote oxidative stress of vessels/LDL)
Are only one molecule away from being plastic
Have evolved a variety of toxins designed by nature to protect them from "predators" such as grazing animals
Block digestive enzymes that break down protein in the stomach
Become oxidized or rancid when subjected to heat, oxygen and moisture as in cooking and processing
Good Butter Benefits
Vitamins: Butter is a rich source of easily absorbed vitamin A, needed for a wide range of functions in the body, from maintaining good
vision, to keeping the endocrine system in top shape. Butter also contains all the other fat-soluble vitamins (E, K, and D).
Minerals: Butter is rich in trace minerals, especially selenium, a powerful antioxidant. Ounce for ounce, butter has more selenium per gram
than either whole wheat or garlic. Butter also supplies iodine, needed by the thyroid gland (as well as vitamin A, also needed by the
thyroid gland).
Fatty Acids: Butter has appreciable amounts of butyric acid, used by the colon as an energy source. This fatty acid is also a known anti-
carcinogen. Lauric acid, a medium chain fatty acid, is a potent antimicrobial and antifungal substance. Butter also contains conjugated
linoleic acid (CLA) which gives excellent protection against cancer. Range-fed cows produce especially high levels of CLA as opposed to
"stall fed" cattle. It pays, then, to get your butter from a cow that has been fed properly. Butter also has small, but equal, amounts of
omega 3 and 6 fatty acids, the so-called essential fatty acids.
Glycospingolipids: These are a special category of fatty acids that protect against gastrointestinal infections, especially in the very young
and the elderly. Children, therefore, should not drink skim or lowfat milk. Those that do have higher rates of diarrhea than those that drink
whole milk.
Cholesterol: see above.
to provide a clear view of the causes of heart problems.
Table of Contents
- Major Factors of Heart Disease
- Mitigating These Factors
- Vitamin C, L-lysine, Copper
- Benefits of LDL
- Good fats
- Bad fats
- Why Raw or Organic/Cultured Butter is Good For You
Main factors of heart disease
1) Oxidative Stress/Damage to heart vessels
2) Oxidation of LDL - atherosclerosis
3) Imbalanced Omega 3:6 Ratio (high Omega 6) - chronic inflammation
4) Calcification of arteries
5) High Triglyceride Levels
6) Bad fats and oils (also see below) - promote 1 and 2; are one molecule away from being plastic.
Mitigating These Factors
- 1 & 2 solved by high intake of antioxidant-rich foods and oils.
- 3 - Imbalanced ratio of 3 to 6 is pro-inflammatory. Ratio should be 1(Omega 3):1(Omega 6); Americans is anywhere from 1:25 to 1:
50. Solved by eliminating Omega 6 foods (corn, soy, wheat, vegetable oils); and eating high Omega 3 foods (Fish, flaxseed oil,
walnuts and walnut oil).
- 4 - If Calcium is not absorbed by the body it will circulate and calcify in the arteries. What absorbs calcium? - D3 and A. How are D3
and A themselves assimilated? Soluble in fat.
- 5 - Triglycerides are not produced from fat-intake. They are the body's own conversion of excess carbs/glucose.
- 6 - Eliminate all bad fats and oils (vegetables oils like canola, safflower, sunflower; soybean oil; corn)
Vitamin C, L-lysine, copper
- Inadequate Vitamin C and protein (l-lysine) intake - both essential in the production of collagen.
- Collagen is needed for vessel elasticity and integrity. Normal wear and tear, and vessel damage from oxidation, requires new
collagen. - Low copper levels - also needed for vessel integrity (autopsies on ruptured aneurysm death showed most had 1/4 the copper levels
of people who died from other causes). - Solution: 6g of vitamin C a day, high protein foods or supplement l-lysine; trace minerals and liquid minerals for copper.
LDL cholesterol benefits?
- Nourishing the brain, which is 80% cholesterol.
- Forms the structure of all cell membranes.
- Nourishes and maintains a healthy nervous system; it is directly responsible for the formation of nerve fiber sheaths.
- Formation of hormones, including estrogen, testosterone, aldosterone (produced by the adrenal glands), etc.
- Formation of vitamin D.
- Formation of bile acids required for digestion.
- Protects repairs and strengthens the heart, as well as the walls of arteries and blood vessels.
- Heals, strengthens and repairs the lining of the intestines.
- Builds healthy bones and muscles.
- Protects against infectious diseases.
- Regulates blood sugar.
- Repairs damaged tissues.
- Protects the body from the damaging effects of toxins; it is a powerful antioxidant.
- Maintains energy, vitality, libido [sexual desire] and fertility.
Why are other lipids healthy?
Healthy cell membranes must be constructed out of 50% saturated fat, and some cells, like those in the lungs, require 100% saturated fats.
They draw nutrients out of foods and slow digestion so that natural enzymes and the assimilation process can take place.
Slow the release of glucose regulating blood sugar levels.
Used to store toxins away from vital inner organs.
Source of energy
Good fats: organic/cultured butter, lard, tallow, omega 3 (fish oil), cocount oil.
Bad fats promote heart disease
In processed foods: Vegetable Oil (Canola, Sunflower, Safflower, Soy)
High in Omega 6 which is pro-inflammatory
Increase the body's need for vitamin E and other antioxidants (thus promote oxidative stress of vessels/LDL)
Are only one molecule away from being plastic
Have evolved a variety of toxins designed by nature to protect them from "predators" such as grazing animals
Block digestive enzymes that break down protein in the stomach
Become oxidized or rancid when subjected to heat, oxygen and moisture as in cooking and processing
Good Butter Benefits
Vitamins: Butter is a rich source of easily absorbed vitamin A, needed for a wide range of functions in the body, from maintaining good
vision, to keeping the endocrine system in top shape. Butter also contains all the other fat-soluble vitamins (E, K, and D).
Minerals: Butter is rich in trace minerals, especially selenium, a powerful antioxidant. Ounce for ounce, butter has more selenium per gram
than either whole wheat or garlic. Butter also supplies iodine, needed by the thyroid gland (as well as vitamin A, also needed by the
thyroid gland).
Fatty Acids: Butter has appreciable amounts of butyric acid, used by the colon as an energy source. This fatty acid is also a known anti-
carcinogen. Lauric acid, a medium chain fatty acid, is a potent antimicrobial and antifungal substance. Butter also contains conjugated
linoleic acid (CLA) which gives excellent protection against cancer. Range-fed cows produce especially high levels of CLA as opposed to
"stall fed" cattle. It pays, then, to get your butter from a cow that has been fed properly. Butter also has small, but equal, amounts of
omega 3 and 6 fatty acids, the so-called essential fatty acids.
Glycospingolipids: These are a special category of fatty acids that protect against gastrointestinal infections, especially in the very young
and the elderly. Children, therefore, should not drink skim or lowfat milk. Those that do have higher rates of diarrhea than those that drink
whole milk.
Cholesterol: see above.