Category Archives: Nutrition

The Fascinating Relationship of Cholesterol and Statin Drugs

Posted on September 4, 2013 | 1 comment

Cholesterol is a term that gets thrown around all the time, and almost always in a negative light.  It is this bad reputation of cholesterol that has led to the rise of popular cholesterol lowering statin drugs such as Lipitor and Crestor.  But what is cholesterol?  Is it a bad thing?  Are statin drugs necessary?  How do they work?

Let’s start with cholesterol.  It is a lipid (aka fat) produced in the liver that is vital to life and serves as the precursor for various hormones (cortisol, testosterone, estrogen, progesterone, etc.) and vitamin D.  It is also what makes up the outer membrane of virtually every cell in our bodies.  Anytime a cell is damaged by way of direct trauma or inflammation, more cholesterol is required to rebuild and repair.

The correct level of cholesterol varies from person to person.  A total cholesterol level of over 240 may be perfectly healthy for some, but an indicator of a potential risk factor for others.  As a matter of fact the acceptable total level of CHL used to be well over 250, but has been lowered and lowered. Why?  Well, some speculate that by continuously lowering the normative value, you extend that umbrella wider and wider for statin drug customers.

Statin drugs came about after a study by Ancel Keys (The Seven Countries Study) directly attributed cardiovascular disease to high cholesterol.  The powers that be (including the American Heart Association) took this finding and ran with it as the country became obsessed with lowering CHL.  Only problem is the study had gaping holes in it and has since been disproven by numerous scientists and nutritionists around the globe.

The correct thing to do here would be to recant, admit the mistake, and take proactive steps going forward.  For some reason this doesn’t happen as CHL continues to be bashed and statins continue to rake in the dollars.

The story gets worse when we actually break down how statins do their work.  Trust me on this one, this is actually quite fascinating.

First we have a rise of inflammation in the body due to too many grains, dairy, soy, corn, sugar…pick your poison.  This inflammation causes internal damage and as we discussed, CHL is required to assist in the repairing.

The liver then sends out LDL (low density lipoproteins aka “bad” cholesterol).  So as we can see, it is the consumption of too many carbs or inflammatory foods (not fats) that can indirectly raise “bad” CHL.   I say indirectly because in actuality only a small percentage of our total CHL is derived directly from CHL containing foods, such as eggs.  But back to the story.

So CHL is sent out from the liver as LDL to assist in the rebuild due to inflammation.   However, when this inflammation persists, damage is done to the receptors on the cells that receive the LDL.  So now the cells that are in need of CHL, aren’t getting it and request for the liver to send more.  The liver, being the people pleaser it is, obliges and sends out more CHL in the form of LDL.

At this point, due to inflammation, we have internal destruction going on.  At the same time, bad CHL levels (LDLs) are also up due to the inflammation, but not the direct cause of the destruction correlated with things like cardiovascular disease.

Hang in there, here comes the good stuff.

Due to the perception that high CHL is the reason for CVD, a drug was created to combat it.  Statin drugs work by actually damaging the part of the liver that makes CHL.  So we see a drop in total CHL.  It gets even more diabolical in that the liver, now requiring materials to rebuild, needs additional CHL.  The CHL that persisted in the periphery as “bad” CHL now is transported back to the liver as HDL or “good” cholesterol.  The numbers have been manipulated from dangerous to healthy, all while destroying the liver and allowing the causative systemic inflammation to persist.

Cherry on top here is that one of the key markers of inflammation is something called C-reactive protein (CRP). Where do you think this is made? You guessed it, the liver.  Liver destruction leads to less CRP, and we lose one of our methods to accurately detect systemic inflammation.

I guess this is why the ads for statin drugs flat out state that they have not been shown to prevent heart attacks, heart disease, or strokes.  Oh, they lower CHL in the manners we discussed, but not the risk they were originally intended to decrease.  Yet they are still heavily utilized.  I don’t know about you, but I found this simultaneously fascinating, frustrating and ingenious all in one.

This article isn’t intended to instruct anyone to stop taking any medications.  Always consult with your trusted doctor before stopping or starting any aspect of treatment, especially medications.  However, it is designed to provoke thought and questions.  And as we can see, when it comes to cholesterol and statins, there certainly are a lot to be answered.

 

REFERENCES

http://www.nlm.nih.gov/medlineplus/ency/article/003502.htm

http://www.ncbi.nlm.nih.gov/pubmed/23959724

http://www.ncbi.nlm.nih.gov/pubmed/23782756

http://www.mayoclinic.com/health/statin-side-effects/MY00205

http://www.npr.org/blogs/health/2013/04/03/176145911/side-effects-prompt-patients-to-stop-statins-cholesterol

 

 

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Posted in Drug Discovery, Nutrition

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5 More Reasons to Drop that Weight

Posted on August 28, 2013 | Leave a comment

In a culture obsessed with image and appearance, it’s no wonder that the weight loss industry continues to reign supreme.  We are inundated with images of slim supermodels, shredded athletes, and air-brushed celebrities creating an often unrealistic and unattainable perception of the ideal.

While this has the potential to lead to frustration and unhealthy habits, on the other hand it can serve as motivation to drop that extra baggage.  You see in a society fixated on superficial aesthetics, unfortunately, health winds up taking a back seat.  If striving to fit into that bathing suit can serve as a catalyst for those slowly dying due to the extra baggage to take steps toward a healthier life, then so be it.  (Call that your alkalizing lemonade out of organic lemons or your colloidal silver lining.)  Provided of course, it is done in a healthy and controlled manner.  No fad diets or quick fixes here.

The truth of the matter is the dangers of living life overweight or obese stretch way beyond the outward appearance.  Here are 5 more hazards you may or may not have already been aware of that will hopefully spark you or someone you love to wake up and change before it’s too late.

In order to appreciate these hazards, it needs to be acknowledged that a fat cell is not a benign cell, but rather an endocrine cell; that is, a cell that secretes hormones classified as adipokines.  Hormones are secreted throughout our bodies to serve as communicators and messengers in carrying out various tasks and functions.  This is vital for life, but when not functioning correctly, can be severely detrimental to our health.

HIGH BLOOD PRESSURE

I know we’ve all heard being overweight can lead to increased blood pressure, but why?  Other than the fact that the body needs to work harder to do everything due to the surplus of lbs., fat cells (aka as adipocytes) actually secrete a hormone called angiotensin.  Release of this hormone normally occurs due to the kidney to control blood pressure, but an excess of fat cells leads to an excess of angiotensin, leading to high blood pressure and all the well documented risks that come along with that.

INCREASED INSULIN RESISTANCE

Another hormone secreted by fat cells is called resistin.  This hormone causes insulin resistance, which is one of the key factors involved with type II diabetes.  Mounting research implicates the fat cell’s release of resistin as the linking factor between obesity and diabetes.  Insulin resistance also is involved in hypertension and atherosclerosis.

INCREASED INFLAMMATION

You can’t read anything health related these days without seeing the word inflammation being named as the common denominator involved with virtually all disease processes.  So what do you think the fat cells have the ability to secrete?  You guessed it, numerous inflammatory mediators (i.e. PGE, TNF, IL-6) that increase pain and cause internal destruction.

INCREASED RISK FOR BLOOD CLOTS & STROKE

The hits just keep on coming here.  Fat cells release something called plasminogen activator inhibitor-1 (PAI-1).  This is a protein that essentially diminishes the body’s natural ability to breakdown clots, and enable continuous blood flow.  Too much PAI-1 and you’re prone for sluggish circulation, which can culminate in clots and stroke.  This poor circulation can also lead to swelling and other symptoms such as pain, numbness and tingling due to the lack of blood flow to our peripheral nerves.

This protein is also produced in the cells that line our blood vessels (endothelial cells).  It is normal and quite necessary for these hormones to be present in our bodies.  The main issue here is with excess fat cells comes excess presence of these hormones, leading to a loss of balance (homeostasis) and subsequent pathology.

ESTROGEN DOMINANCE

The last issue we will touch on here is the fact that fat cells produce estrogen.  The more fat cells you have, the more estrogen will be produced.  Male breast cancer continues to rise congruently with obesity.  An overweight male taking part in testosterone therapy is simply providing the fat cells more fuel to convert into estrogen and all the other issues correlated with elevated estrogen levels (infertility, erectile dysfunction, enlarged prostate, cancer, etc.)  Excess estrogen in females can also lead to various forms of cancer, hair loss, hypothyroidism and uterine fibroids.

Obviously the consequences of carrying excess fat extend way beyond these mentioned, but add these to the continuously enlarging list.  I also realize that losing weight is exponentially more difficult than simply saying the words and the degree of difficulty varies on an individual basis.  However, research, evidence and history have shown us that it can be done.

If you’ve tried time and time again to no avail, and are somewhat lost at this point, but willing to truly sacrifice today in order to invest in the future, consult a healthcare professional.  If you’d like to begin your path in the right direction with a nutritional consult, feel free to contact me at anytime (contact information at the top of the page to the right).

A consistent commitment to exercise and a diet overhaul can be life changing and in many cases, saving.  Add the assistance of someone trained to identify functional imbalances that may be impeding your progress, and some serious momentum in the right direction can be attained.  We only get one shot down here and one body to carry us through the journey.  Respect life and make the investment in your future today.

REFERENCES

http://www.ncbi.nlm.nih.gov/pubmed/23839524

http://www.abcam.com/index.html?pageconfig=resource&rid=12300&pid=10694

http://www.ncbi.nlm.nih.gov/pubmed/14671216

http://www.ncbi.nlm.nih.gov/pubmed/15049878

http://www.diabetesdaily.com/wiki/Resistin

http://www.ncbi.nlm.nih.gov/pubmed/11201732

http://www.ncbi.nlm.nih.gov/pubmed/11450024

http://www.ncbi.nlm.nih.gov/pubmed/23011535

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Posted in Health & Wellness, Nutrition, Weight Loss

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Video

High Fructose Corn Syrup: Good or Bad?

We’re going to switch gears this week and address a topic that, due to the powers that be, is surrounded by uncertainty and conflicting messages.  Without getting into the history of how and why high fructose corn syrup became a staple of the American diet, we will cut to the chase and hit you with some of the science behind the breakdown of this sugar in our bodies.  The hope is that the following information will help clear up any confusion created by ads like the one below:

http://www.youtube.com/watch?v=lQ-ByUx552s

What is Fructose?

Like glucose, fructose is a sugar molecule, differing in the total number of carbons.  Fructose naturally occurs in things like fruit, veggies and in other food as sucrose (a glucose and fructose molecule bonded together).  Naturally occurring fructose found in fruits should still be consumed in moderation, but is not as harmful for a couple of reasons:

1) Fruit also contains a whole food source of essential vitamins and minerals.

2) Fruit is also packing a load of fiber.  This fiber has numerous positive effects on the breakdown of the sugars in the fruit including slowing down the rate of absorption in the intestines (thus controlling insulin and blood sugar levels).  Fiber is also responsible for triggering the release of a hormone called PYY, which tells us when to stop eating.

High fructose corn syrup on the other hand is a man-made creation made by the processing and reprocessing corn starch.  While this extends the shelf life of food and lowers the cost of production (as corn is government subsidized), it does not contain any of the vitamins, minerals or fiber that make some fructose containing fruits a healthy choice.

The Problem is in the Metabolism

To understand the hazardous issue associated with highly concentrated doses of nutrient empty fructose, we must first look at how glucose is broken down.

Glucose Metabolism

(Bear with me here; as this brief explanation of glucose metabolism will help you better understand the problem with fructose.)

When we consume glucose, roughly 80% of it is distributed and utilized as energy by virtually every cell throughout the body.  This leaves roughly 20% of it to be processed by the liver into glycogen (stored glucose used to live in between feeding).  Once the liver is full, any leftover  glucose is then converted into something called VLDL (very low density lipoproteins) which promote fat storage and when seen in excess, coincide with cardiovascular disease.  So it is true, excess sugar/carbs of any kind is a bad thing.

The metabolism of glucose also involves the triggering of insulin (released by the pancreas to deliver the glucose to your body’s cells) and the release of a hormone called leptin, which like the aforementioned PYY, sends a message to our brain that we are full.

The Effects of Fructose Metabolism

Increased Body Fat

The issue with fructose starts with the fact that only our livers can metabolize it.  So right off the bat we see a difference between glucose (~20% going to the liver) and fructose (~90% going to the liver) as far as work load for our livers.  This means the liver glycogen is filled first, leaving all the remaining fructose and glucose in the liver to be converted into VLDL and then fat.  This fat can remain in the liver causing problems there or be transported out and distributed throughout your body.

Gout

Due to fructose being a different beast than glucose, different enzymes are required to break it down.  One of these enzymes ultimately ends up as uric acid, which is a waste product that we excrete in our urine.  Traditionally, gout has been attributed to the breakdown of chemical compounds called purines which are seen in food such as liver, anchovies, mackerel, dried beans and peas, beer, and wine.  The purine breakdown leads to elevated levels of uric acid in the blood which can then deposit crystals in the joints causing the pain and destruction associated with gout.

Due to uric acid being a by-product of the metabolism of fructose, one can see why excess or HIGH FRUCTOSE can lead to the development of gout.  Studies have shown an association with high fructose dense soda consumption and gout.  Interestingly the same correlation was not shown in the consumption of diet soda.  What’s the difference? The high fructose corn syrup.

High Blood Pressure

The excess uric acid also wreaks havoc by blocking an enzyme that is responsible for the production of nitric oxide in our bodies.  Endogenously produced nitric oxide is very important to us because it dilates the blood vessels providing a natural way of lowering our blood pressure.

This association has been further demonstrated by the administering of a medication called allopurinol to patients with high blood pressure.  Allopurinol is normally given to patients with gout, in order to alleviate the symptoms of excessive uric acid buildup.  What was found was that allopurinol also lowered the blood pressure.  What does this mean?  It shows us that excessive uric acid, which is a by-product of excessive fructose intake, can lead to high blood pressure.

Triggers Overeating

Again, due to the different steps involved in the metabolism of fructose, numerous signaling hormones do not function as they do with the consumption of glucose.  Fructose breakdown actually decreases our brains sensitivity to leptin.  Meaning, the message sent from the stomach to the brain to convey the message that we are “full” never arrives.  Compound that with the fact that fructose does NOT suppress another hormone called Ghrelin, which is a hunger hormone that is normally suppressed by feeding.  So as we can see, meals or drinks (soda AND juices) can actually trigger overconsumption and subsequent obesity, type II diabetes, etc.

AGEs

If you’ve read any previous posts, we’ve touched on the subject of AGEs (advanced glycation end products) before.  Without reiterating why these are so bad, the take home message here is that fructose is seven times more reactive than glucose in forming AGEs.  This is not a good thing.

So there you have it; some of the reasons why regular consumption of fructose and especially HIGH fructose corn syrup is actually bad for you.  It’s rough on consumers due to the fact the HFC is a main ingredient in the majority of processed foods.  This can be avoided by cutting back on the boxed, canned, bagged items and sugary drinks (soda, juice, sports drinks) and consuming more fresh produce, raw, unsalted nuts and leans meats.

In light of this information, it seems as if this commercial would be a better fit:

http://www.nbc.com/saturday-night-live/video/corn-syrup-commercial/n13086/

REFERENCES

http://www.nlm.nih.gov/medlineplus/ency/article/003616.htm

http://www.ncbi.nlm.nih.gov/pubmed/23933265

http://www.ncbi.nlm.nih.gov/pubmed/23896654

http://www.ncbi.nlm.nih.gov/pubmed/23924506

http://www.ncbi.nlm.nih.gov/pubmed/23793849

http://www.ncbi.nlm.nih.gov/pubmed/18244959

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Posted on August 14, 2013 in Nutrition, Weight Loss

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A Proper Diet (Part 2): Healthy Preparation

Posted on August 1, 2013 | Leave a comment

By now I hope that you’ve at least begun the journey towards better health through your diet, no matter how small the change may be.  Remember, changes are more likely sustained when they are the results of many small changes practiced daily.  But enough philosophizing…

Once you’ve modified the menu, the next step involves what you do to that food before it reaches your mouth.  This is crucial and worth stepping your knowledge up for.   If you’re going to practice the discipline at the store, you may as well not waste your good intentions by destroying or contaminating that cauliflower during the preparation.

GO RAW

You can ensure you get the most out of the majority of your fruits and vegetables by consuming them raw.  I’m talking about simply washing and eating.  Various sources recommend as high as 90% of your diet being raw, and fruits and veggies are the most obvious and convenient choices.

The other food to make sure you’re consuming raw, are nuts.  Like certain vegetables, the switch from the cooked variety can be flat out disappointing to your taste buds at first.  But trust me on this, it is an acquired taste and eventually you’ll come to enjoy the raw, unsalted nut in both taste and peace of mind that it provides.

The potential issue with cooking is that when you heat food, various chemical reactions and changes take place.  Depending on the item and your method and intensity of heating, beneficial proteins denature or breakdown, and you can actually attenuate or outright eliminate those vitamins and minerals you were admirably looking for in the first place.

METHOD OF HEATING

I do realize however that most of us will continue to cook our food.  (And it’s usually considerably over the recommended 10-20%.)  The next thing to consider is how you’re going to heat it up.

When it comes to cookware, two of the least offensive include titanium and cast iron.  Notice I say “least offensive” and not best.  There is nothing “best” about these choices.  When you cook with these or any pans, it has the potential to leach the metals contained in the pans into your food.  This leads to enzymatic alteration of the food and deposition of that metal in your system.

If you do use any of these pots or pans, you can hedge your bets by turning down the heat.  I know it may take longer to cook, but harmful metals and chemicals are less likely to leach at lower heats.  Also, if you are fortunate enough to have a variety of pots and pans, mix it up to prevent overexposure to one particular metal.

Cookware you should absolutely not be using anymore is of the non-stick, Teflon variety.  Seriously, if you still have these, do yourself a favor and throw it out.  These contain the harmful chemical PFOA which has now been linked with cancer, high cholesterol, thyroid disease and reduced fertility.  So much so that manufacturers are actually mandated to eliminate all PFOA from cooking products by the year 2015.

(My guess is they couldn’t stop production or sales immediately because of the massive blow it would’ve dealt to the manufacturers’ wallet.  In the meantime the public still unknowingly serves up some PFOA infused eggs.  Delicious.)

The second major thing to be cognizant of no matter how you are cooking is the color changes of your food.  More specifically, you want to try to avoid that scrumptious browning reaction from taking place.

This reaction signifies the formation of acrylamides (carcinogen), and AGEs (advanced glycation end products).  AGEs also form in the body whenever carbohydrates react with internal proteins.  As mentioned in previous posts, our body does come equipped with a mechanism to break these down, but not when presented in a large volume.

AGEs can attach to and react with any tissue that contains a receptor for them, known as a RAGE.  RAGEs are known to be present in smooth muscle cells (heart and intestines), endothelial cells (blood vessels), cells of the immune system, lungs, liver, kidneys, pancreas, etc.  These chemical complexes damage proteins, enzymes, DNA, and hormonal receptor sites and contribute to normal aging and the diseases we attribute to it like Alzheimer’s, CVD, peripheral neuropathies, deafness, etc.  This link demonstrates the power each one of us possesses to prevent or at least lessen the severity of ample conditions.

My wife and I are always on an evolving quest to discover the safest way to heat foods like chicken, brussel sprouts and sweet potatoes.  We currently utilize cookware glass (such as Pyrex) to bake chicken and a ceramic steamer for the sprouts or sweet potatoes.  (Yes, these two veggies need to be heated.  I tried them raw.  It wasn’t pretty.)

Steaming vegetables has long been a healthy recommendation, but the problem with simply following the steaming advice is that most steamers are plastic.  As mentioned in our discussion on water, when plastic is heated, the chemicals contained in the plastic leach into the food or water.  Simply stated, you should never cook with plastic.

Last thing to remember is that sometimes there is no better substitute than some common sense.  Hopefully you realize the potential power the food you put in your body has.  Hopefully you’ll respect this and make some good choices.  But ultimately you’re going to eat what you’d like.  Enjoy your life.  If need be, indulge in cheat meals every so often.  Just don’t go tricking yourself into thinking that deep fried broccoli and those honey roasted nuts are in any way, shape or form healthy.

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Posted in Nutrition, Weight Loss

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What’s in the Water?

Posted on June 26, 2013 | 2 comments

In last week’s post we recommended drinking more water as a means to taming the appetite and to elevate your overall health.  This recommendation opens another box as to your source of water.  Unfortunately, clean healthy water has become a billion dollar industry and attaining it is not as simple as turning on the sink.

In this week’s post we will cover a couple of tips to making sure that liquid gold you’re consuming is more helpful than harmful.

TIP #1: CHECK YOUR SOURCE

Due to the importance of not only consuming water, but consuming a large amount, it would behoove everyone to investigate where your water comes from and what’s in it.

When it comes to investigatin,g you basically have two choices.  First choice is to have your water privately tested.  This can be done through a company or on your own.  The problem here arises with the results being contingent upon proper administration of the test.  The other issue here is that the test only gives you a reading for that exact moment and the various levels tend to fluctuate.

Having a private company come out and perform the test, again only gives you a singular reading.  Moreover, these companies also sell filtration systems.  Do we see the conflict of interest here?

Your best bet may be to go online and obtain a free, city-provided water report.  The numbers on these reports reflect the results of multiple tests done over a period of time.  This can be found with a simple Google search and is truly eye-opening.  Fluoride, chlorine, chloramines, ammonia, arsenic and radioactive contaminants were all tasty treats that apparently flow out of my sink.

(Click here to view a sample of a water report:  http://www.cocoafl.org/DocumentCenter/Home/View/4327 )

Once you have a better idea of WHAT is in your water, you can make an educated decision as to what your priority is as far as removal.

When it comes to filtration systems, there exist a wide range of choices and price ranges.  No matter what choice you make, if you’re spending any of your hard earned dollars, you should know what you’re purchasing and what it does and does not remove.

For example, the majority of Americans who utilize a filter, use a basic carbon block (usually granulated activated carbon aka GAC).  This is a good start as it should reduce or remove pesticides, herbicides, chlorine, benzene and radon.  However, they generally do not affect things like arsenic, asbestos, fluoride, mercury, radio-nucleotides or chloramines.   All of these goodies were present on my city published water report, some in high amounts.

Bottom-line here is that any filter is better than no filter, so don’t feel overwhelmed.  Just know that there are more comprehensive (and costly) systems out there that you may want to look into once you see what else is floating around in your water supply.

 TIP #2: DITCH THE PLASTIC

Once the effort has been made attain and consume clean, healthy water, the next step is keeping it that way.  There has been much in the news about the carcinogenic chemical BPA that exists in many plastics.  Fortunately, due to the bad press, many companies claim to have removed or reduced the level of BPA in plastic.  Unfortunately BPA is not the only potentially harmful chemical that exists in these bottles.  A safer bet here is to use a stainless steel water bottle.

If you are in a situation where you must utilize plastic, here are a couple of tips to limit potential hazard:

First, flip the water bottle over and check for a number on the bottom.  This number is a recycling code and is an indicator of the chemical contained in the plastic.  Try to avoid numbers 3, 6, 7 with special attention to 7. A number 7 signifies the presence of bisphenol-A (BPA), however, all three of these can release hormone disruptors and carcinogens into you food or water.  The least offensive are 1, 2, 4 and 5.  Again, you should try to avoid the plastics altogether, but if you are in a bind, knowledge of these numbers can be useful.

Second, do all you can to avoid heating the bottle.  This includes leaving it in a parked car or anywhere in direct sunlight.  The potential danger here is that when most materials (especially plastic) are heated, it opens the door for harmful chemicals to leach into the water.

As stated, adequate water intake is an absolute essential.  This is not just an issue of quantity.  Quality is just as, if not more important.  If you’re already drinking filtered water, you’re off to a good start. Switching to a stainless steel bottle is another easily implementable step.  If you’re curious or concerned, take the time to view your local water report and take it from there.

While it can be discouraging to discover that what you thought was healthy, nourishing water is actually contaminated by various chemicals; discouragement was not and is never the intent of these posts.  I personally went through this whole investigative process and full range of emotions a short while back, so I feel your pain.  If you have any questions as to making proactive changes to your water supply, feel free to ask.

Stay thirsty my friends.

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Posted in Health & Wellness, Nutrition