Long chain fatty acids (triglycerides) are known to greatly increase with the consumption of sugar and refined carbohydrates.  This high level of triglycerides is a risk factor in coronary heart disease. Too many triglycerides causes inflammation that leads to ischemia, i.e. insufficient blood flow and oxygenation for heart muscle.

This risk increase, in the study followed by alternatives doctor Russell Blaylock, was 260%. When triglyceride levels were high the good (HDL) cholesterol diminished and increased ischemic heart disease; it skyrocketed by more than two and a half times.

The original study was  reported in the American Journal of Clinical Nutrition in 2005.  Increased ischemia and blood inflammation was associated with increased insulin resistance… causing metabolic syndrome.  What this means is the extra sugar and high level of carbohydrates caused glucose to accumulate in the blood along with extra insulin; both factors are a cause of inflammation.

Inflammation interferes with circulation and causes accumulation of dangerous atherosclerotic plaque that decreases artery lumen size, elevating blood pressure and increasing heart attack and stroke. Merely reducing the symptom of high blood pressure with drugs did not significantly reduce the heart attack and stroke.

The consumption of a diet with 60% carbohydrates versus 40% resulted in lowered good (HDL) cholesterol, increased blood insulin, and the development of metabolic syndrome…the precursor of diabetes II.  The American Diabetes Association says that 65% of all diabetics with ultimately die of heart disease…Denis Van Loan D.D.S.

Technorati Tags: ischemic heart disease, metabolic syndrome, triglycerides

More than 1000 studies do not demonstrate an association of low fat diet with prevention or reduction of coronary heart disease. Indeed a study of 832 men, over a 20 year period, demonstrated that a low fat diet increased stroke by 50% and certainly was not beneficial for heart disease reduction.

You may be wondering why higher cholesterol (a fat) and triglycerides (fats also) would not cause heart disease and precipitate a heart attack.

Omega 3 fats, found in deep sea fish, are shown in thousands of studies to reduce fatal heart attack by 50%, if fish is eaten one time a week…according to Bottom Line Health Books.  Multiple servings per week can reduce the risk by as much as 70%.

Why are good fats like those in fish, olive oil and flax oil so good for the heart? Your body need fats for energy production.  A normal body gets 75% of its energy from fats.  Omega 3 and omega 6  fatty acids and triglycerides are good primary sources.

Too many triglycerides as well as too many omega 6 fatty acids are inflammatory, if excessive. Inflammation attracts atherosclerosis build up in the artery linings.  It is dangerous in heart disease, increasing not only heart attack but also stroke.

The essential fatty acid omega 3’s are shown to be beneficial in study after study.  Here is why.

• Omega 3’s balance the typically excessive amounts of omega 6’s essential fatty acids  (Typically the ratio of omega 3 to omega 6 is excessive.  The ratio of 3’s to 6’s is 1:20 to 40 and it should be 1:4…according to Dr. Robert DeMaria a respected authority on trans fats and omega fatty acids.  Too much omega 6 is inflammatory.
• Omega 3’s reduce the bad LDL cholesterol and raise the good HDL cholesterol
• Omega 3’s keep walls and linings of arteries elastic
• Omega 3’s reduce dangerous atherosclerotic plaque build up in the arteries
• Omega 3’s help stabilize heart rhythm, reducing dangerous arrhythmias

The bottom line is good levels of omega 3’s, in numerous studies, are shown to reduce fatal heart attack by over 50%.

Good sources of omega 3’s are deep sea fish (especially salmon), nuts and flax seed oil and hemp oil. Generally any proven supplement does not work best alone because of catalysts, co-enzymes, phytonutrients and many unknowns in a good diet.  A diet rich in nuts, olive oil, grains has merit in providing a heart healthy diet.  A low fat diet does not reduce heart disease risk. The Mediterranean diet, rich in olive oil, nuts, whole grains, fresh fruits and vegetables has one of the best records for reduced cardiovascular disease…Denis Van Loan D.D.S.

Technorati Tags: heart attack, low fat diet, omega 3's, omega 6's, triglycerides

Studies in recent years have focused on L-Carnitine’s ability to utilized fatty acids, like triglycerides, and convert them into energy. This not only provides a major source of raw material for energy in the form of ATP, but it also reduces the irritating, inflammatory levels of triglycerides.  Without this consumption of triglycerides, fat beds increase in the body and dangerous atherosclerotic plaque can increase in the arteries.  This increases the risk of heart attack and stroke.

Dr. Mark Stengler, a cutting edge alternative doctor/researcher, reports on an interesting study of L-Carnitine. This recent study was done on hospitalized heart attack patients.

Researchers found, in a group of 472 heart attack patients, more protective benefits than expected. Half of this group was used as a control to measure against.  In the follow up for the next 12 months, those not receiving the L-Carnitine supplement had a 60% increased risk of death or heart failure.

Heart function on 3 different factors was measured and those on the L-Carnitine supplement had dramatically improved survival rates… Denis Van Loan D.D.S.

Technorati Tags: heart attack, L-Carnitine, triglycerides