Ginger Has Been Used For Centuries to Provide Digestive Relief

Since ancient times, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.

The result of a new body of research published in the journal Cancer Prevention Research, a journal of the American Association for Cancer Research demonstrates the specific anti-inflammatory action of the spice on the colon. Health-minded individuals will want to include ginger as part of their regular diet, or include an organically harvested supplement to dramatically lower inflammatory risk markers for colon cancer.

Ginger Root Supplementation Lowers Inflammatory Markers to Lower Colon Cancer Risk

Study Finds Ginger Lower Inflammation Levels in the Colon to Lower Cancer Risk

Dr. Suzanna Zick, a research assistant professor at the University of Michigan Medical School and her team assembled 30 patient participants to conduct the study. Each was provided with two grams of ginger root supplements per day or a placebo for a period of 28 days. After the test timeframe, researchers measured standard levels of colon inflammation and found statistically significant reductions in most of these markers. They also found trends toward significant reductions in a number of other colon cancer biomarkers.

A critical inflammation marker in the colon is known to be PGE2, a naturally occurring prostaglandin also called dinoprostone. PGE2 is the prostaglandin that ultimately induces fever, and is therefore an important marker researcher’s monitor to determine inflammatory levels in the body. Inflammation has been implicated in prior studies as a precursor to colon cancer, and ginger root supplementation effectively lowers blood levels of the prostaglandin to reduce colon cancer risk.

Natural Plant Based Compounds Promote Health without Deadly Side Effects

Ginger Reduces Colon Cancer Risk Without Deadly Side Effects of Pharmaceuticals

Dr. Zick is a Naturopathic Doctor developing plant and naturally occurring compounds that specifically promote health without the need for deadly pharmaceutical interventions. She noted on the research findings, “We need to apply the same rigor to the sorts of questions about the effect of ginger root that we apply to other clinical trial research.” Dr. Zick concluded. “Interest in this is only going to increase as people look for ways to prevent cancer that are nontoxic, and improve their quality of life in a cost-effective way.”

Ginger is a spice that has been used for centuries both for its distinctive flavor and medicinal properties as well. Researchers from this study used supplements (2 grams per day) to achieve the inflammatory-reduction results. Most health-conscious people will want to use a lower recommended supplemental dose of 250 mg per day to lower inflammatory risk factors that promote colon cancer.

Stress and Feelings of Depression Can Amplify Dementia Progression

Loss of cognitive function, most commonly associated with Alzheimer’s disease instills feelings of fear and insecurity more than any other chronic condition, including a cancer diagnosis. Researchers publishing in the journal Neurology, the medical journal of the American Academy of Neurology, found that people who rate their health as poor or fair appear to be significantly more likely to develop dementia later in life. Is there really a mind-link association between how we feel about our overall health and initiation of this dreaded disease?

Researchers point to the fact that many chronic illnesses such as heart disease and dementia develop over the course of 20 or 30 years and our perceptions may actually influence how these conditions progress. A positive spirit and happy outlook on life may just help you avoid a host of deadly diseases, including dementia.

Seniors Effectively Able to Predict Risk of Dementia Later in Life

Study Finds That Seniors May be Better Able to Gauge Future Dementia Development

People may possess a much more powerful diagnostic tool than the plethora of diagnostic tests, dyes and pharmaceuticals used by most allopathic physicians and diagnosticians. Dr. Christophe Tzourio, director of Neuroepidemiology at the University of Bordeaux in France explained “Having people rate their own health may be a simple tool for doctors to determine a person’s risk of dementia, especially for people with no symptoms or memory problems”. His research results show that health and disease can be assessed more effectively by an individual from within, as opposed to managing a set of medical results and tests.

A research study was designed with 8,169 people, aged 65 years or older who were followed for a period of seven years. During the study each participant was asked to rate their own health, and 618 people developed dementia. The risk of dementia was 70 percent higher in people who rated their health as poor and 34 percent higher in people who rated their health as fair compared to those who rated their health as good.

Leading an Active Life with Many Friends and Family Members Lowers Dementia Risk

Close Family and Friends Can Help Lower Dementia Incidence in Seniors

The study also found a higher correlation between ones health assessment and developing dementia for those individuals who did not have any memory problems or other issues with thinking skills. Those with no visible signs of cognitive decline were nearly twice as likely to develop dementia as those who rated their health as good. Researchers found that having a large social network along with plenty of social activities are associated with a decreased risk of dementia.

Dr. Tzourio concluded “… it’s possible that rating one’s health as poor might be associated with behaviors that limit social interaction and in turn accelerate the dementia process.” A wealth of scientific research studies have found that lifestyle factors including close bonds with family, friends and social groups are important to lowering dementia risk in the elderly population.

Green Tea Catechins Boost Weight Loss Efforts in Overweight Adults

Reporting in the research journal Obesity, researchers continue to mount crucial evidence to support green tea as an agent in the war against overweight and obesity. Green tea (and its less refined cousin, white tea) is shown to slow weight gain and may be a key tool in the obesity epidemic impacting the health of millions of children and adults in western cultures.

Mice supplemented with the active compound found in green tea, Epigallocatechin-3-gallate (EGCG) were fed a high-fat diet and gained weight much slower than their control counterparts. The findings demonstrate the potent effect of the natural tea extract when coupled with a healthy, calorie-reduced diet that minimizes processed carbohydrate foods and hydrogenated fat sources.

Green Tea Extract Shown to Slow Weight Gain By 45 Percent

Two to Fours Cups of green Tea Daily Assist Weight Management Efforts

Extensive scientific research has been performed on green tea and the potent EGCG extract. Most of this work has shown a direct link between green tea consumption and lowered risk of Alzheimer`s dementia, many digestive cancers, cardiovascular disease as well as being an aid in weight management. Green tea contains between 30 and 40 percent polyphenols that contribute to its myriad of health benefits. Common black tea contains between 3 and 10 percent polyphenols, as the leaves have been highly refined to remove the naturally occurring compounds.

Research leader Joshua Lambert, assistant professor of food science in agricultural sciences at Penn State University and his team determined to expand on prior research showing that green tea consumption promotes healthy body weight. The researchers used obese mice genetically predisposed to gain weight. The mice were broken into two groups; each fed a high fat diet. The test group was supplemented with EGCG in their drinking water for a period of six weeks.

ECGC Polyphenols From Green Tea Cut Fat Absorption by Thirty Percent

Green Tea is Shown to Block Fat Absorption by Thirty Percent

The results showed that mice receiving the active EGCG component through supplementation, along with a high-fat diet, gained weight 45 percent more slowly than the control group of mice eating the same diet without EGCG. Lambert noted “Our results suggest that if you supplement with EGCG or green tea you gain weight more slowly.” Additionally, mice fed the green tea supplement showed a nearly 30 percent increase in lipid excretion, suggesting that the EGCG was limiting fat absorption by inhibiting pancreatic lipase. The study did not differentiate between caffeinated and caffeine-free green tea consumption, so caffeine sensitive individuals can attain similar results with non-caffeinated sources.

Researchers noted that green tea consumption did not appear to suppress appetite, an indicator that the weight reduction effect was due to inhibition of fat cell genesis. The authors concluded “Human data … shows that tea drinkers who only consume one or more cups a day will see effects on body weight compared to non-consumers.” Most nutritionists suggest 2 to 4 cups of green tea each day, or a standardized EGCG extract (500 mg to 1 gram daily) along with a calorically-balanced diet to achieve weight management success.

Resveratrol is Shown to Halt Breast Cancer Cell Development and Migration

Researchers from the Faculty of Pharmacy at the University of Calabria in Italy publishing in The FASEB Journal report that resveratrol blocks the effect of estrogen and can help to prevent the malignant growth of breast cancer in women. The grape/red wine derivative has been the subject of numerous scientific studies in recent years and has shown promise in lowering risks from cardiovascular disease, cancer and dementia.

Scientists also believe the protective nutrient may extend healthy lifespan by directly influencing mortality genes known as SIRT. Italian researchers noted “Resveratrol is a potential pharmacological tool to be exploited when breast cancer become resistant to the hormonal therapy.” Health-minded adults will want to include resveratrol from natural food sources or supplementation to reap the numerous health benefits.

Resveratrol Supplementation Suppresses the Growth of Malignant Breast Cancer Cells

Resveratrol Blocksthe Effect of Estrogen to Help Prevent Breast Cancer

To design their study, researchers used several breast cancer cell lines expressing the estrogen receptor to test the effects of resveratrol. They exposed the different cells to a solution containing resveratrol and compared the results to cells left untreated. They found an important reduction in cell growth in cells treated with resveratrol, while no changes were seen in untreated cells. Further experiments determined that this effect was caused by a critical reduction in estrogen receptors caused by the administration of resveratrol.

This finding is the first of its kind as it relates specifically to the effect of resveratrol on a particular cancer cell line. The team was able to conclude that resveratrol is able to counteract the malignant progression of breast cancer cells by inhibiting the growth and spread of hormone resistant cancerous cells. This has important implications for the treatment of women with breast cancer whose tumors eventually develop resistance to hormonal therapy.

Resveratrol Specifically Targets Cancerous Cells to Fight Breast Cancer

Reseratrol is Commonly Found in Red Wine or Concentrated Supplements

Lead researcher Dr. Sebastiano Ando noted “Resveratrol is a potential pharmacological tool to be exploited when breast cancer become resistant to the hormonal therapy.” A peer review board examining the study data concluded “scientists haven’t finished distilling the secrets of good health that have been hidden in natural products such as red wine.” It is important to note that in this body of research, resveratrol only demonstrated an effect on malignant cancer cells and exerted no effect on non-cancerous cells.

While the authors cautioned that people should not go out and start using red wine or resveratrol supplements as a treatment for breast cancer, the finding strongly indicates that the plant-protective compound should be considered as a component in an overall plan designed to prevent the devastating disease. Nutrition experts recommend a supplemental intake (from a purified, organically derived source) of between 50 and 250 mg per day for optimal health benefits.

Compounds in Coffee Help Lower Depression in Women

Depression is a chronic and recurrent condition that affects twice as many women as men, including approximately one of every five U.S. women during their lifetime. Loss of productive work hours has become a significant problem in the workplace making the development of strategies to prevent the debilitating condition a priority for research scientists.

The result of a peer-reviewed journal study published in the Archives of Internal Medicine explains that consumption of caffeinated coffee can reduce the symptoms of depression in women in a dose dependent manner. This is an important finding because coffee is a popular beverage already consumed by many. Just three to four cups of java each day may just help lift your spirits and improve feelings of melancholy.

Four Cups of Coffee Consumed Daily Found to Lower Depression Symptom by 20%

Study Finds Coffee Consumption Reduces Depression Risk in a Dose Dependent Manner

The authors of the study noted that 80% of worldwide caffeine consumption is in the form of coffee, the most commonly used CNS (central nervous system) stimulant. The research leader, Dr. Michel Lucas and his team set out to determine if the consumption of coffee or other drinks containing caffeine might be linked to depression risk. To conduct the study they gathered data on 50,737 women with an average age 63 years. It was determined that none of them had depression when the study began.

The participants were part of the Nurses’ Health Study and were asked to complete a detailed questionnaire detailing their caffeine and coffee consumption over a 24 year period. The researchers determined how often they consumed caffeinated and non-caffeinated coffee, non-herbal teas, caffeinated sodas (sugared or low calorie) and all types of caffeine-free soft drinks as well as chocolate intake. For the purpose of this study, depression was defined as having a diagnosis of clinical depression and being prescribed regular antidepressants during the previous two years.

Coffee Found to Lower Depression in Women in a Dose Dependent Manner

Drink 2 to 4 Cups of Fresh Brewed Caffeinated Coffee Daily to Lower Depression Risk

During the course of the study analysis, 2,607 new cases of depression were recorded among the participants. From the data collected, researchers found that women who consumed two to three cups of caffeinated coffee per day were 15% less likely to develop depression compared to those who drank a maximum of one cup of caffeinated coffee per week. Further they determined women who drank at least 4 cups per day had a 20% lower risk than the females consuming only one cup per day.

Interestingly, the consumption of decaffeinated coffee had no impact on depression risk, an indicator that a synergistic link exists between chemical compounds in coffee and caffeine to produce the risk-lowering effect. Study authors concluded “In this large prospective cohort of older women free of clinical depression or severe depressive symptoms at baseline, risk of depression decreased in a dose-dependent manner with increasing consumption of caffeinated coffee.” Drinking two to four cups daily of a caffeinated coffee beverage may provide significant depression-lowering benefits in women.

Vitamin B12 Enriched Foods or Supplements Help Preserve Memory

Many people are aware that vitamin B12 status declines during aging, as millions of seniors fall prey to a decline in this critical nutrient. Vitamin B12 circulating in the blood declines in the elderly due to absorption problems in the digestive tract leading to poor uptake by body tissues, especially the brain.

Researchers publishing in the journal Neurology have established a definitive link between poor vitamin B12 levels and brain shrinkage, a hallmark of cognitive decline and Alzheimer`s dementia. Supplementation with the biologically active form of the B vitamin may help prevent shrinkage and preserve learning capabilities and memory functions as we age.

Vitamin B12 Deficiencies Linked to Shrinking Brain Volume and Cognitive Decline Among Elderly

Vitamin B12 Prevents Brain Shrinkage During Aging

The study involved 121 participants from the Chicago Health and Aging Project who underwent magnetic resonance imaging (MRI) scans over a period of four and a half years. Additionally, each member of the study had blood drawn to measure levels of vitamin B12 and B12-related markers that can indicate a B12 deficiency. The same subjects took tests measuring their memory and other cognitive skills.

MRI scans were analyzed to measure total brain volume and look for other signs of brain damage. The tests included seven measures of episodic memory, two measures of visual spatial ability and perceptual organization, two measures of perceptual speed, two measures of semantic memory, and three measures of working memory. Stored blood samples were analyzed for vitamin B12 and homocysteine, a byproduct of metabolism associated with dementia, cognitive decline and coronary artery disease.

Vitamin B12 Levels Improve Cognitive Abilities and Can Help Prevent Stroke

Vitamin B12 is Shown to Lower Incidence of Stroke and Maintain Normal Cognition

Researchers determined that having high levels of four of five markers for vitamin B12 deficiency was associated with having lower scores on the cognitive tests and smaller total brain volume. Indicators of vitamin B12 insufficiency contributed to poor global cognitive test scores and a decrease in brain volume revealed by MRI findings compared to those with better B12 status. Higher levels of the vitamin B12 markers were linked to decreased total brain volume. Elevated homocysteine levels were indicative of greater white matter volume and elevated risk of cerebrovascular events.

Lead researcher, Dr. Christine Tangney concluded “Our findings suggest that … vitamin B12 deficiency, may affect cognition by reducing total brain volume whereas the effect of homocysteine on cognition may be mediated through increased white matter hyperintensity volume and cerebral infarcts.” Vitamin B12 deficiency among the elderly is a significant cause for concern and may very well be a key contributor to the explosion of Alzheimer`s disease cases over the past 50 years. Nutritionists recommend supplementing with the bioactive form of B12 known as methylcobalamin (1 to 5 mg per day taken sublingually) to regulate circulating levels of this critical brain nutrient.

Researchers Find Fruits and Vegetables Lower Colon Cancer Risk

Health-minded individuals are well aware that a diet high in natural fruits and vegetables equate to vibrant health and dramatically lowered risk of many chronic diseases. The result of a new study published in the Journal of the American Dietetic Association provides details on how specific fruit and vegetable consumption lowers the incidence of many types of colon cancer, the third most prevalent form of the disease.

Foods such as apples, broccoli and cauliflower each lower the risk of cancer initiation in different parts of the colon while high sugar, fiber-void fruit juices are shown to increase risk of the illness. Nutrition scientists from Australia provide important documentation to confirm the importance of eating a colorful selection of fruits and vegetables to lower colon cancer risk.

Diet Packed With Vegetables and Fruits Shown to Lower Multiple Colon Cancer Risk Factors

Different Vegetable Families Lower Individual Colon Cancer Risk

Nutrition researchers have designed studies to examine the effect of healthy diet on colon cancer risk in the past, but the protective effect has been debatable as they do not provide specific results for different foods on the key regions or subsites of the colon. Professor Lin Fritschi, PhD, head of the Epidemiology Group at the Western Australian Institute for Medical Research and her research team set out to investigate the link between fruit and vegetables and three cancers in different parts of the bowel: proximal colon cancer, distal colon cancer and rectal cancer.

The controlled study included 918 participants with a confirmed colon cancer diagnosis and compared them with 1021 individuals with no history of the digestive disease. All participants completed extensive nutritional and demographic questionnaires to account for potential conflicts such as socioeconomic status. Analysis of the data showed that specific fruit and vegetables from similar varietal families affect risk for colon cancer in different portions of the digestive tract.

Broccoli, Cabbage and Sprouts Lower Most Common Type of Colon Cancer

Broccoli and Brassica Vegetables Lower Risk of Most Common Type of Colon Cancer

With respect to different fruit and vegetable consumption, the researchers found a reduced rate of proximal colon cancer was linked to eating brassicas like broccoli, cabbage, cauliflower and Brussels sprouts. In addition, both total vegetable intake and total vegetable and fruit intake were linked to a lower risk of distal colon cancer. And finally a significant reduction in distal colon cancer risk was linked to dark yellow vegetables and apples.

There should be no doubt that natural fruits and vegetables consumed raw or minimally cooked to retain the active enzymes is a critical factor in digestive health to dramatically lower the risk of colon cancer and other chronic conditions as well. This study conveys the important nature of eating a wide variety of different colored fruits and vegetables, high in phytonutrient content to provide a protective shield at different colon subsites and throughout the body.

Omega-3 Fats Shown to Extend Natural Lifespan up to 80%

Many people make the potentially fatal presumption that aging, chronic diseases and premature aging are natural events that come with advancing years. A plethora of current research studies confirm that nothing could be farther from the truth. In addition to super-nutrients such as resveratrol, curcumin and vitamin D optimization, researchers publishing in the American Journal of Clinical Nutrition and Clinical Cardiology provide documented evidence that beneficial Omega-3 fatty acids from dietary sources and supplementation slash the overall risk of an early death.

The long-chain fats DHA and EPA elicit a profound effect on the heart and brain to ameliorate chronic diseases that bring an early demise to millions of unsuspecting individuals each year. Health-minded individuals today are used to hearing about the myriad of benefits associated with eating fish and supplementing with Omega-3 fats.

Omega-3 Fat Supplementation Slashes Risk of All-Cause Mortality in Half

Heart Attack Risk Lowered in Those With Prior Heart Disease by 85%

A wealth of peer-reviewed studies provide solid evidence that the DHA and EPA fatty acids help to prevent heart disease and sudden death from a heart attack, lower depression incidence and reduce stroke and dementia risks as well. New research shows that optimal Omega-3 blood levels lower the risk of dying from all causes by 85% in high risk patients who had suffered a prior heart attack.

Intrigued by the result of this research, scientists wanted to understand if mortality was affected in individuals with no evident heart disease. A group of men aged 64 to 76 years were supplemented with Omega-3 fats (2.4 grams per day) for a period of 3 years. During that time, the participants showed a 47% reduction in risk of dying from any cause compared to a placebo group. Women experienced a 44% lower risk of death in a similar study.

Omega-3 Fats Lower Systemic Inflammation and Balance Omega-6 Ratios

Omega-3 Enriched Foods and Supplements Balance Fat Ratios and Reduce Inflammation

Researchers from the American Heart Association journal Stroke commented on the ground-breaking conclusions of multiple Omega-3 studies, “Evidence from prospective secondary prevention studies suggests that EPA+DHA supplementation ranging from 0.5 to 1.8 g/d (either as fatty fish or supplements) significantly reduces subsequent cardiac and all-cause mortality.” Omega-3 enriched foods and supplements help to improve the critical balance with Omega-6 fats to lower systemic inflammation. This provides the primary risk-reduction mechanism associated with the long-chain fat.

In addition to fatty fish (salmon, snapper, scallops and shrimp), non-meat food sources of Omega-3’s include walnuts, flaxseeds, chia seeds, raw tofu and cooked soybeans. The body does not efficiently process EPA and DHA fats from vegetarian sources, though strong evidence exists that these food sources still provide exceptional health benefits. To be certain you achieve optimal Omega-3 blood saturation levels as referenced in these studies, nutrition experts recommend supplementing with 2.4 grams per day of combined EPA and DHA (read package labels to ensure proper dose). When supplementing, check that the fish oil (krill oil is also an excellent option) is molecularly distilled to avoid contamination.

Zinc is Associated with Improved Memory Retention and Cognition

Zinc is an essential mineral known to improve skin tone, aid wound healing, fight cancer and shorten the length of the common cold. Researchers publishing in the journal Neuron now identify the crucial role this super-nutrient plays in support of memory formation and cognitive stability. Additionally, they have found that zinc may also play a part in controlling the devastating occurrence of epileptic seizures.

For the first time, scientists have been able to watch zinc in action as the nutrient regulates communications between neurons and the hippocampus to improve memory and learning capabilities. Ensuring proper intake of zinc is an important step toward optimal brain function and may prevent cognitive decline as we age.

Zinc Improves Communication between Neurons to Improve Cognition

Zinc Improves Communications Between Neurons to Boost Memory

Researchers at Duke University Medical Center and chemists at the Massachusetts Institute of Technology collaborated to study the effects of zinc on brain function. Scientists experimenting with mice used a chemical that binds with zinc to eliminate it from the brain of the test animals. They found that in the absence of the mineral, communications between neurons was significantly diminished and that zinc is vital for controlling the efficiency between nerve cells in the hippocampus.

For more than a half century, scientists have understood that high concentrations of zinc are deposited within nerve cells, called vesicles that package the transmitters which enable nerve cells to communicate. The highest concentrations of brain zinc are found among the neurons of the hippocampus that control the high functions of learning and memory.

Researchers Find Zinc Levels in the Brain Control Memory and Learning Functions

Zinc is Essential to Improve Synaptic Plasticity and Learning Abilities

By artificially regulating the level of zinc in the brain of the test animals, researchers were able to confirm that eliminating zinc from the neural vesicles also prevented enhanced communication. By increasing levels of the mineral, they were able to significantly restore enhanced communications in the hippocampal region to improve learning and memory capabilities.

The results of this study conducted using mice can be extrapolated to humans because zinc is known to play a similar role in the brain of both species. Zinc deficiency in the typical western diet is rapidly becoming a serious problem that threatens human health. Due to poor farming practices and the abundance of nutrient-deprived processed foods, many children and adults suffer from a chronic insufficiency of the mineral.

Over time, lack of zinc from dietary sources can result in immune system depression, decline in sexual health and increased risk of dementia and cognitive decline. Ideal dietary sources of zinc include liver, beef and lamb. Vegetarians can include nuts, seeds and peas to obtain the micronutrient. Alternatively, zinc supplements are available (30 to 50 mg per day) to help maintain healthy systemic levels that improve memory, learning and cognition.

Monounsaturated Fats From Nuts and EVOO Lower Heart Disease Risk

More vindication for a natural Mediterranean-style diet including plenty of extra virgin olive oil (EVOO) and nuts was released in an advanced study published by the prestigious journal Atherosclerosis. Early results from a Spanish study with more than 7500 participants’ demonstrates that high quantities of dietary EVOO and a variety of different species of nuts is more effective in managing and preventing a heart event than traditional drug therapy.

Many physicians place their patients on the standard prescription of beta blockers and ACE inhibitors in a desperate effort to prevent advancing heart disease, even though repeated studies prove these drugs are detrimental to long-term health. Include copious amounts of EVOO and nuts in your diet to dramatically lower heart disease risk and avoid the need for risk drugs.

Study Provides Proof of Natural Diet over Drugs in the Fight against Heart Disease

Healthy Diet Lowers Chronic Disease Risk Better Than Pharmaceuticals

To conduct the study, researchers placed the participants into one of three groups following either a Mediterranean style diet receiving 15 liters of EVOO over a 90 day period, a nut group consuming 30 grams per day of walnuts, almonds and hazelnuts or a standard low-fat diet. Among those participants over the age of 55, the scientists found that carotid artery thickness was significantly reduced in the EVOO and nut groups for individuals with already thickened arterial walls.

Researchers commented, “A modification in the entire diet pattern managed to achieve in just one year, results that pharmaceutical drugs did not – even after two years of treatment.” Lead study author, Dr. Miguel Angel Martinez-Gonzalez was impressed that a diet concentrated on natural food sources high in beneficial fats improved cardiovascular risk outcomes more than Pharma options. The study also found that the traditional low-fat (high carbohydrate) diet frequently prescribed by physicians and dieticians today has no health benefits and allows for heart disease to progress unabated.

Monounsaturated Fats From EVOO and Nuts Improve Vascular Elasticity

Nuts Help Improve Arterial Elasticity to Prevent Heart Disease

Most alternative health practitioners understand that a dramatic reduction of wheat-based carbohydrates coupled with increased monounsaturated fats and Omega-3 sources can provide for vascular elasticity to lower risk of heart disease and stroke. No drug can make the same claim, despite billions of dollars spent to market and promote unnecessary pharmaceutical options to millions of unsuspecting patients.

Dr. Martinez-Gonzalez concluded “We thus observed… a significant improvement and regression of lesions having taken place in those cases that had followed a Mediterranean diet enriched with virgin olive oil or nuts.” After just 90 days of EVOO or nut consumption, lipoprotein ratios improved enough to deliver significant improvement in heart disease risk for both men and women following the diet. To lower your risk of heart disease, adopt a Mediterranean-style eating pattern and be certain to include a healthy dose of EVOO (unheated) and unprocessed nuts (not roasted, cooked or heated).