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A CLOSER LOOK AT THE CHOLESTEROL ISSUE
Nita Bishop, Clinical Herbalist
Dietary Modifications Are Key Specific dietary changes can reduce blood total cholesterol concentrations. Dietary interventions are generally less expensive than drug therapy and appear to be more cost-effective for primary prevention of coronary artery disease in high-risk individuals. Foods contain a mixture of saturated, polysaturated and monosaturated fats. The "bad" fats, those that con-tribute to LDL production, which dietary changes can reduce are the saturated fats, are found in animal products such as beef and pork.
Some vegetable products such as coconut oil, palm oil, and palm ker-nal oil also contain saturated fats. Some liquid oils, such as shortening, are "hydrogenated" by a chemical process to make them harder at room temperature and become saturated fat. The fats in chicken and turkey are mostly saturated, too.
The "good" fats are the unsaturated fats. Fish is an example of animal protein that contains almost entirely unsaturated fats. Salmon, halibut, marlin, swordfish, mahi mahi, and nearly any fish but cod will supply good fats. The average egg has 300 milligrams of cholesterol, but the 1500 milligrams of phospholipids more than offset any possible adverse effects of egg cholesterol.
Therapeutic foods such as garlic, artichoke, wheat germ, alfalfa sprouts, buckwheat, watercress, rice polishings, apple, celery, cherries are also important. Fresh juices such as carrot and pineapple with honey, liquid chlorophyll, parsley, alfalfa and spinach, beet and celery are also beneficial. A low sugar, low fat diet of unsaturated fats and soluble fiber, combined with increasing omega 3 and omega 6 fatty acids and avoiding hydrogenated oils, refined carbohydrates such as white flour, and processed foods all contribute to a healthful way to reduce the risk of cardiovascular disease.
Cholesterol Lowering Foods: Garlic and Artichoke
In cases where dietary therapy may not be sufficient to control lipid levels, natural compounds can lower cholesterol levels and, in general, are less expensive than drugs. The composition and method of preparation of garlic supplements may contribute to lowering cholesterol levels, although there are conflicting studies on its effectiveness. Since the 1980s, four out of five studies have shown that garlic lowers cholesterol.
According to Michael Murray, N.D., the majority of studies do show a positive effect when preparations deliver a sufficient dosage of allicin, the component which imparts the characteristic garlic odor. The commercially prepared alliin or odorless garlic is converted to allicin in the body. Garlic reduces atherosclerosis by inhibiting platelet aggregation, increasing fibrinolysis, enhancing antioxidant activity, and reducing serum lipids in general to lower cholesterol levels and other significant risk factors for coronary artery disease.
Another beneficial food is Cynara scolymus, also known as your common artichoke. The German Kommission E has published one monograph on the preparations of artichokes for use as a choleretic drug. Animal experiments and clinical trials indicate that both the drug and its major active ingredient cynarine reduce raised blood fat values.
Three clinical trials were carried out on a total of 84 patients, most of whom had very high lipid values. These recent cynarine extract studies produced an 11.5% reduction in the average serum cholesterol and triglycerides were reduced up to 12.5%. An in vitro study determined that artichokes inhibit cholesterol biosynthesis by indirectly modulating and inhibiting HMG CoA reductase, the key enzyme in the biosynthetic pathway for cholesterol synthesis.
The cynaroside and particularly aglycone luteolin were mainly responsible for HMG CoA inhibition. Luteolin also efficiently blocked the insulin effect on cholesterol bio synthesis. It is important to note that the highly concentrated juice from the fresh artichoke plant may be the most effective method of dosage administration.
Vitamins
Inositol and choline (in a sustained release form) as well as high levels of vitamin C have been found to influence cholesterol and tryglyceride levels. Phosphatidyl choline is a good cholesterol antagonist; however, monitor therapy closely since it is also a calcium antagonist. Mixed tocopherol (vitamin E), L-carnitine, beta-sitosterol (a plant sterol), and minerals chromium and magnesium have all been shown to raise HDL cholesterol.
For years, doctors have known that large doses of the B vitamin-niacin lowers blood cholesterol levels. However, niacin's popularity in mainstream medicine suffered because of research linking large doses (5 grams daily and above) of time-released niacin to liver damage. Newer studies have reported reduced side effects with long-term niacin use.
The current dose is now far lower than what was previously thought to be effective. Natural sources of niacin include nuts, whole grains, and brewer's yeast. Inositol hexaniacinate (a safer form of niacin) is beneficial in lowering cholesterol levels and removing fatty deposits from blood vessels. Concomitant use of chromium may also lower dosages. |