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heart disease books
Heart disease and metabolic
When most people think that food causes heart disease, they often think fat, fatty food, which certainly may be true for some people at risk. However, the term processed food, not only includes meat and sausage breakfast: Most processed foods are carbohydrates (sugars). It may be more heart disease caused by an overload of carbohydrate you eat too much fat. Why is this true? To understand why, we must understand how fats and sugars are broken down in the body and is used Energy.
Sugar is digested mainly in the mouth and intestines, which then leads to the liver, often a new transformation, before entering the bloodstream. This is where the hormone insulin is important to set send a signal to cells of the body to take blood sugar. The sugar is then (metabolized) to achieve the production of electricity and heat. The agency prefers sugars first, followed by fats, proteins, and then passed. If sugar consumption is more moderate, the system works well, because almost all the sugar is burned for energy and heat, then the remaining fat will be broken. The problem is that consumption of sugar is too much for the body to metabolize than once. Usually, there is a modest level of degradation of fats in the body happens all the time. Unfortunately, When sugar is taken as the fat burning ends slowdown, while the body tries to rid of excess carbohydrates (1). Contrary to the belief People, excess sugar does not automatically — Fat remains in the bloodstream until it was finally occupied by the body cells. Over time, the sugars can corrode the lining of the blood (arteries), which contributes to heart disease.
As mentioned above, the hormone Insulin is secreted in response to more sugar in the blood after a meal rich in carbohydrates. The more sugar enters the blood, insulin is released to allow the operation of that in the cells. In theory, it is a good thing, but over time, the reality is very different. Excess insulin in the blood is a series of destructive things to the body. These include: thickening of the arteries, reducing and the heart to use the minerals potassium and magnesium stimulate fibrous tissue in the lining of arteries can form plaque, stimulating the formation of blood clots, and promoting increased oxidation of blood lipids (2). Equally bad is when they are kept high levels insulin in the blood for long periods of time. The insulin receptor body tries to adapt to be less sensitive to insulin, a phenomenon known as insulin resistance. There is evidence that insulin resistance itself may be an important factor in the progression of heart disease (3).
So far, we have examined the ways in which the excess sugar can cause heart disease. On the surface, which may seem strange that sugar can cause heart disease (or more), that fats do. If you are skeptical about the correlation between sugar consumption and heart disease, the following statistics: the 19th century, sugar consumption in the United States increased 15 pounds per person per year to 85 pounds per person per year. Since 1993, the average consumption of sugar in a huge 135 pounds per person per year (4) (which is almost six grams of sugar per person per day, which is about 670 calories from simple carbohydrates). And the rate of cardiovascular disease? In 1800, deaths from heart disease was rare enough not to be included in the mortality statistics. In 1900, one in seven Americans died of this disease. For 1990, no fewer than one in three people are dead cardiovascular diseases (4).
So what about fat intake compared to intake sugar to cause heart disease? It is true that one of the risk factors for heart disease is the excessive consumption of heavy meats, including beef and pig. However, no all meat is created equal. The average meat in the country of hormones and antibiotics injected into the animal, with the restriction the movement of both the feeding combined with low quality, cheap. Conscious food stores are generally Holders range fed, hormone and antibiotic free meat. This better quality meat is less in a major inflammatory hormone called arachidonic acid (AA). Some people are very sensitive to hormone-AA, especially if you suffer from allergies or asthma. If a person is susceptible to more high quality meat from animals fed, they can try soaking the meat in red wine of the night — properties acids wine is filtered through a Much of the AA. Unfortunately, beef and other more "heavy" meat is the only source of AA — your body do it too. A Excessive consumption of sugar ends up its own production of AA and AA is a known factor for heart disease (5).
There is some evidence some people are genetically more vulnerable to heart disease or diabetes — In other words, the consumption of sugar in excess can cause a person to develop heart disease, diabetes and others. This means that different people handle the sugar consumption in different within them. May factors above, it is very confusing and frustrating for a person to decide how much to eat and eat. Many people who read this may have already tried several different regimes and clinical consultations. If power is based on problems related to persistence, it would be a good idea contact an advisor in nutrition.
References:
1. Greenspan, F., & Gardner, D. P. 716. Basic & Clinical Endocrinology, 6e. New York, NY: Lange Medical Books / McGraw-Hill Medical Publishing Division, 2001.
2. Kristal, H., & Haig, J. P. 102-105. The solution nutrition. Berkeley, CA: North Atlantic Books, 2002.
3. Eades, M., & Eades, M., P. 34-35. The Protein Power Life Plan. New York NY: Warner Books, 2000.
4. Erasmus, U., P. 405. Fats that heal, fats that kill, 14th ed. Burnaby, BC (Canada): Alive Books, 1993.Sears, B. P. 137. The Zone. New York, NY: Regan Books / HarperCollins Publishers, 1995.
5. Sears, B. P. 137. The Zone. New York, NY: Regan Books / HarperCollins Publishers, 1995.
About the Author
Dr. Jensen is both a consultant and author in the BioMedical and Nutrition fields. He has previously written a book on both topics, The Failures of American Medicine, published in 2002. Dr. Jensen has also written a doctoral dissertation on how Vitamin C can reduce stress and allergies via its antihistamine effect. He has worked in a broad range of BioMedical fields, such as gene regulation, cancer research, and HIV vaccine development. However, Dr. Jensen eventually decided that helping people more directly would be more rewarding for everyone involved. He has since helped clients with dozens of different ailments. Dr. Jensen is a practitioner in the field of Metabolic Typing, which characterizes different biochemistries among people based on certain physical and behavioral traits they have.
You can contact Dr. Jensen at 1-800-390-5365, or mail him at drjensen@individualizednutrition.com.
How to spend time in a book?
Okay so im writing a book and I want to spend a month with fairly quickly. A child must await months to obtain information about their genetic heart disease, but I want the month to appear slow, but I will not take too much work. He arrived at I cough a daughter and their relationship, but I will not take forever or move very quickly. Ideas. ThankyouuuuYahoooo in advance. x
Not many writers write every day in the life of her character, only key events. You could do something as simple as starting a new chapter or a paragraph (in books will *** between paragraphs, and the new paragraph can be anytime in the future). Simply click any indication, however vague, to the passage of time.