Myth Exposed: Do Eggs Really Cause High Cholesterol?

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For years mainstream medicine and public health organizations have put eggs on the black list for those with high cholesterol. This view flooded the market with a series of “egg substitutes” and led to the birth of the “egg white only” movement. This movement was founded on the assumption that foods containing high cholesterol… cause high cholesterol. However, not only do eggs not increase cholesterol; they could help prevent cardiovascular disease.

A substance in eggs counteracts cholesterol and may actually prevent heart disease
Eggs, although high in cholesterol, also contain a fatty substance called lecithin. Lecithin is necessary for all living cells in the body and acts as a fat emulsifier by breaking down cholesterol and fat and preventing these substances from sticking to the walls of the arteries. In simple terms, it causes cholesterol to be dispersed into water so it can be removed from the body.

Numerous studies have shown that lecithin taken daily reduces LDL cholesterol levels, raises good cholesterol, and prevents atherosclerosis. In addition, studies on eggs have shown that eating larger amounts of eggs (avg. of seven per week) do not raise serum cholesterol levels or worsen cardiovascular health. The most recent research suggests that serum cholesterol is more affected by ones over consumption of saturated fats and trans fats found in meats and processed foods, than by the amount of cholesterol in the diet.

Cooking or “nuking” the egg destroys lecithin

Although lecithin in eggs counter balances cholesterol, lecithin can be destroyed if eggs are scrambled, over-cooked, or microwaved. Fresh organic farm eggs (from free range hens) contain the highest levels of lecithin (as well as all other nutrients)and should be consumed raw, poached, or sunny-side-up.

One egg may contain 200 milligrams of cholesterol but it also has more unsaturated fats than saturated fats, only 70 calories, and contains significant levels of vitamins A, E, D, B-12, folate, and riboflavin, nutrients shown to prevent cardiovascular disease.

The egg has been vindicated. Go eat one.

Vitamin C Could Reduce Risk of Stroke

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The benefits of vitamin C on the immune system have been well documented for a number of years. Vitamin C is crucial to the overall health of the body in its efforts to fight off infections – both bacterial and viral. Recent research has discovered another advantage to ensuring that levels of vitamin C are at the optimum.

Strokes and vitamin C

Recently, at the American Academy of Neurology’s annual meeting, a small French study presented evidence that those people who have normal levels of vitamin C showed a significantly reduced risk for hemorrhagic stroke when compared to those people whose vitamin C levels were deficient or low. Hemorrhagic stroke, while less common than ischemic stroke, is more deadly.

Dr. Stephane Vannier, of Frances’ Pontchalilou University Hospital, cited the results of this study as pointing to low levels of vitamin C as a risk factor for strokes of this type. Other risk factors that he pointed out include being overweight, having high blood pressure and drinking excessive amounts of alcohol.

Details of French study are startling

Dr. Vannier, and his colleagues, studied 130 people. Half of those people had not had a stroke while the other half had suffered one. Out of all 130 people, 45 percent had vitamin C levels that were classified as being very low. Another 45 percent of the study participants had levels of vitamin C that were normal. Of those 65 people in the study that had never had a stroke, all of them had normal levels of vitamin C.

Accumulating evidence shows stroke and vitamin C connection

This French study data is still quite new as it has not yet been through the peer review phase. However, it already corroborates some earlier studies that showed similar results. A University of Cambridge study, undertaken in 2008, showed that participants with high vitamin C levels in their blood had a 42 percent reduction in the occurrence of strokes.

Another study, undertaken in 1995 and cited in the British Medical Journal, showed that among elderly people, those with lower levels of vitamin C showed the greatest risk of having a stroke.

Recently, a 20-year research project was completed in Japan. Dr. Tetsuji Yokoyama, an epidemiologist who led the study, stated that his study showed that sufficient levels of vitamin C had positive effects on all types of strokes, including the type that is most common. Of the more than 2,100 participants in the Japanese study, those people who were in the group with the lowest amounts of vitamin C suffered more strokes.

Given all the research that points to the plethora of benefits that are possible with the correct levels of vitamin C, it makes sense to enjoy an extra serving of fruits and vegetables whenever possible. Men need 90 milligrams a day while women should get 75.

Optimal Cholesterol Ratios not Only Good for the Heart, but also Lower Alzheimer’s Disease Risk

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Volumes of current research now clearly demonstrate that Alzheimer’s disease, though influenced to a small degree by genetic predisposition, is largely caused by a confluence of lifestyle indiscretions over the course of one’s early and mid-life years. Prior studies have shown that a diet consisting of hydrogenated fats, processed carbohydrates and sugary treats rapidly accelerate the onset and progression of the disease, especially in those with familial genetic traits. Lack of physical activity, smoking, exposure to environmental and household pollutants as well as nutritional deficiencies all play a role in promoting an early Alzheimer’s diagnosis.

Researchers from the University of California Davis have found another significant factor linking cholesterol ratios and Alzheimer’s disease. Publishing in the Journal of the American Medical Association Neurology, scientists explain how both high levels of HDL cholesterol and low levels of LDL cholesterol are associated with lower accumulations of the amyloid plaque deposition in the brain that is a hallmark of Alzheimer’s disease. The team found that similar cholesterol ratios that lead to coronary artery disease also promote the development of Alzheimer’s amyloid plaques found in virtually all diagnosed cases of the memory-robbing illness.

Imbalanced HDL/LDL cholesterol levels significantly increase amyloid brain plaque deposits

Following up on long-term evidence showing a correlation between raised levels of cholesterol and Alzheimer’s disease incidence, researchers developed a cohort of 74 men and women, aged 70 years or more that included three people with mild dementia, 38 with mild cognitive impairment, and 33 who were cognitively normal. All the participants had fasting blood tests and underwent brain PET scans where amyloid plaques were highlighted using a radioactive tracer that binds to them.

After analyzing participant blood tests and scans, researchers found a direct relationship between reduced levels of HDL cholesterol, increased levels of LDL cholesterol and development of amyloid brain plaque formation. Lead study author, Dr. Bruce Reed noted “Unhealthy patterns of cholesterol could be directly causing the higher levels of amyloid known to contribute to Alzheimer’s, in the same way that such patterns promote heart disease.” The scientists found that people can improve their chances of keeping their brains healthy later in life by not only controlling their blood pressure, but also by controlling their cholesterol ratios.

Dr. Reed concluded that “modifying cholesterol levels in the brain early in life can reduce amyloid deposits late in life… we could potentially make a significant difference in reducing the prevalence of Alzheimer’s.” Supporting studies have stressed the importance of lowering oxidized LDL cholesterol levels by drastically limiting hydrogenated and trans fat foods along with sugary treats and processed carbohydrates to improve cholesterol ratios and heart disease risk. Undoubtedly this same strategy supports optimal brain health and can lower Alzheimer’s disease risk.

 

Top 4 Reasons Your Health is Deteriorating

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It seems we have many things to blame for our deteriorating health. We have our less than stellar genetics, our chronological age, and other “unknown factors”. However, these are not the main reasons our health is going downhill, and it’s time to reveal the main culprits.

Lack of enzymes

Enzymes are one of the most essential elements in the body. Without them, you wouldn’t be able to breathe, swallow, drink, eat, or digest your food. Enzymes are required to help perform these tasks, and therefore, are a necessity to live.

Eighty percent of our energy is expended through the digestive process. If you are run down, stressed, living in a very hot or cold climate, pregnant, or a frequent air traveler, then enormous amounts of extra enzymes are required by the body.

Unfortunately, as we age our organs responsible for producing our digestive enzymes become less efficient. Combine this with our obsession with “dead” and genetically altered food that causes free radical damage, and you quickly deplete your body’s ability to produce enzymes.

Many researchers now view the aging process and death as nothing more than depleted enzyme levels, which have reached the point where the body can no longer be repaired and maintained in its current environment.

Not enough probiotics

Our bodies contain ten times more bacteria than cells. This discovery neatly revealed the emphasis we need to put behind beneficial probiotics in order to maintain a healthy body.

Probiotics literally mean “for life”, and help immune cells fight disease, assist digestion, and provide nutrients for building blood. They also help clean your liver, which is your primary mechanism to remove toxins.

Our diets have become seriously deficient in probiotics due to agricultural practices (chemicals, zero tilling), processed foods, and a general lack of quality produce in our diet. As a result, we suffer from bad bacterial overgrowth, which severely compromises the immune system and your ability to fight off any foreign invaders or infections.

Deficient in vitamins and minerals

In a study from the University of Texas that was published in the Journal of the American College of Nutrition, nutritional data was studied from the USDA from both 1950 and 1999 for 43 different vegetables and fruits, and it was found that “reliable declines” were present in the amount of protein, calcium, phosphorous, iron, riboflavin and vitamin C.

The Organic Consumers Association also cites data that analyzed nutrients from 1975 to 1997 and found that calcium levels in 12 fresh vegetables dropped 27 percent, iron levels 37 percent, vitamin A levels 21 percent, and vitamin C levels 30 percent.

A lack of vitamins and minerals will cause all kinds of disease processes, because without them our body lacks the nutrients required to build and repair blood, tissues, muscles, and bones.

Burdened liver from toxic overload

Our food, water, and air have been assaulted through various chemicals and processes, and as a result, we have been inundated at every level with a toxic burden to bear. Not only that, but personal care products and medical procedures and products (x-rays, dental amalgams, prescriptions) have also added to this burden.

In a perfect world, our liver would be able to handle the toxins we take in and properly dispatch them so they do not bio-accumulate in the body. However, our liver has been inundated and rendered inefficient, and as a result it can’t execute that task with any efficiency.

As a result, our toxic burden in not alleviated properly, or worse, it continues unabated if we choose to not eat and drink clean, and in a way that naturally detoxifies us on a daily basis.

There is no shortage of reasons your health is deteriorating, but if you focus on improving these areas, your health will improve.

 

Spirulina – the Ultimate Ocean Protein

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Is spirulina the best protein on Earth? Honestly, if a health ‘expert’ tells you that one protein source is better for you than another – be careful. In reality, we all absorb nutrients in a variety of ways due to personal health history, age, food combining, heavy metal toxicity, genetics – the list goes on and on.

Are you protein deficient? On the next NaturalNews Talk Hour, Jonathan Landsman and Dr. Gerald Cyweski, a top expert on large-scale microalgae production talk about one of the most popular superfoods on the planet – spirulina. We’ll discuss the safety concerns surrounding spriulina – especially since the Fukushima nuclear accident; why all brands are not created equal plus much more.

Should everyone be consuming spirulina?

First of all, as a long-time vegetarian, I must admit it’s easy to become protein (or nutrient) deficient on any diet, including the widely-celebrated vegan way of life. Too many vegetarians opt for ‘fake meat’ products – loaded with genetically engineered or heavily processed soy ingredients. These synthetic proteins create hormonal imbalances, thyroid disorders plus a host of immune system problems.

Generally speaking, chronic fatigue, emotional stress or any other chronic health condition can be linked to a poor diet. When considering which protein is best for you – always consider the quality first. If you prefer an animal-based protein diet – be sure to eat 100% grass-fed beef or raw (grass-fed) dairy products to avoid the genetically engineered toxins fed to conventionally-raised animals.

Keep in mind, conventionally-raised animal food producers don’t want you to know how their animals are fed. In truth, most of these animals are eating GMOs, getting pumped with antibiotics and fed the lowest-cost (unnatural) animal feed.

Conversely, many vegetarians eat too many processed carbohydrates, synthetic vitamins and minerals and foreign proteins – which leave the body nutrient deprived. Low-quality protein intake can lead to cellular stress; low sex drive; poor brain function, eye health and cardiovascular disease.

If you’re looking for a good source of protein – just 3 grams of high-quality spirulina provides 60% protein, lots of vitamins and minerals plus many phytonutrients for optimal health.

How does spirulina reverse disease conditions?

Spirulina, known as a cyanobacteria or blue-green algae, are found in pristine freshwater lakes, ponds, and rivers. This truly ‘super’ food offers health benefits to almost every organ and bodily function. If you’re looking for cellular regeneration, accelerated wound repair or faster healing time – spirulina can help. By enriching the immune system, you’re less likely to experience colds, flus or other infectious diseases.

In this computer age, many people are looking to improve their eye health. Rich in antioxidants, spirulina is 10 times richer than carrots (per gram) in vitamin A – especially good for nourishing the eyes. Today, we view inflammation as an underlying stress in every disease – spirulina happens to be one of the most potent anti-inflammatory agents found in nature. And, finally, a strong digestive system will help to detoxify the body. Find out how spirulina helps to heal leaky gut syndrome and autoimmune diseases.

This week’s guest: Dr. Gerald Cyweski, the world’s leading authority on microalgae production

Dr. Gerald Cysewski received his doctorate in Chemical Engineering from the University of California at Berkeley. As co-founder of Nutrex-Hawaii, Dr. Cysewski has served as a director of the company since 1983 and, until 1996, also served as the Scientific Director. From early 1990 to May 2008, Dr. Cysewski served as President and Chief Executive Officer of the Company and – in October 1990 – was appointed to the position of Chairman of the Board.

In the early 1980s, Dr. Cysewski was a group leader of Microalgae Research and Development at Battelle Northwest, a major contract research and development firm and, before that, was an assistant professor in the Department of Chemical and Nuclear Engineering at the University of California, Santa Barbara – where he received a two-year grant from the National Science Foundation to develop a culture system for blue-green algae.

Don’t waste your health on cheap protein. The established medical and media outlets want to brainwash people into believing that health insurance will prevent disease. In reality, high-quality (organic) food is the best way to prevent disease and protect the environment.