What Really Increases or Decreases Risk For Heart Disease?

Is it Cholesterol?
While heart disease has rocketed-
Cholesterol consumption has remained the same for about the last 100 years
Consumption of animal fat has declined
Cholesterol levels are found to be low or normal in half of heart disease patients.
(Ann Gittleman, ND, CNS)
Is this consistent with cholesterol being the cause of heart disease?

The culprit behind heart disease is inflammation of the blood vessels. It is not cholesterol.
(according to Ray D. Strand, M.D.)

The Real Problem: Free Radicals, Trans Fats, & Refined Carbohydrates
Native LDL which is made by the body is good. Modified LDL is “bad”. It is Native LDL that has been oxidized by free radicals that can cause plaque in the blood vessels. Free radicals have negative charge which makes them highly chemically active-They can do a lot of damage, including damaging vessel walls, looking for that positive charge to be neutralized. Antioxidants donate a positive charge that neutralizes them.

After a review of studies since 1989 Dr. Marco Diaz concluded: THAT PEOPLE WITH THE HIGHEST LEVELS OF ANTIOXIDANTS HAD THE LEAST CORONARY ARTERY DISEASE (1997)
There are Hundreds of Antioxidants in: many live plant foods, produced by the body and can be obtained in supplements. According to scientist Lester Packer PhD who has studied antioxidants for over 50 years there are 5 antioxidants that synergistically recycle each other that should be the foundation of all the antioxidants we take in: Vitamin C, Vitamin E, CoQ 10, Lipoic acid, & Glutathione.

Trans fatty acids are dangerous fats that have had their chemical structure changed by high heat and chemicals. They "poison" the body, interfering with many body processes. They can substitute for healthy fats in cell walls and cause many problems. They are found in hydrogenated and partially hydrogenated vegetable fats and oils in many baked goods and margarine. Look at your food labels! They are very much associated with heart disease.

Refined sugars and starches are the hidden parents of "fats that kill", according to nutritionist Udo Erasmus. "Refined dietary sugars almost always turn into fats".
(From Fats that Heal, Fats that Kill by Udo Erasmus)

SOME IMPORTANT THINGS TO DO TO DECREASE HEART DISEASE RISK
Fresh fruits & vegetables (6-10/day), extra virgin olive, omega-3 rich fish and flax oils & nuts, chia, antioxidant rich diet plus supplements, coconut products, some whole or sprouted grain goods, grazed meat, lower insulin- eliminate processed carbohydrates, at least 30 grams of fiber/day, exercise regularly, lower stress, don’t smoke

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NursePat

What Really Increases or Decreases Risk For Heart Disease?