http://www.articletrader.com/ Articles at ArticleTrader en-us http://www.articletrader.com/home-and-family/pets/solving-struvite-bladder-stones-canine-and-feline-urolithiasis.html http://www.articletrader.com/home-and-family/pets/solving-struvite-bladder-stones-canine-and-feline-urolithiasis.html Tue, 08 Jul 2008 00:00:00 -0500 Struvite crystals, bladder stones and urinary disease syndromes are examples of nutritionally influenced disease conditions. As is the case with many domestic animal diseases, it is important to note that canines and felines in the wild that consume a natural raw diet do not experience struvite crystals and urolithiasis to any degree. Domestic animals on the other hand, which are fed a diet of highly processed denatured, starch-based, synthetic products, succumb to struvite crystals, bladder stones, and urolithiasis in large numbers.

There are two primary causes for this disparity in disease incidence:
•Domestic animals are fed an exclusive diet of nutrient depleted, highly processed pet foods. This is in stark contrast to the natural, meat-based, raw diet replete with vitamins, minerals, enzymes, and probiotics consumed by wild canines and felines. This, plus overfeeding, creates an unhealthy physiological environment in which disease can take root.

•Conventional pet foods are unnatural in that they are denatured by heat, imbalanced in minerals, and laden with starches and carbohydrates (in far greater quantities than would ever be consumed in the wild). This yields a more alkaline urine, which causes the precipitation and the development of struvite crystals, bladder stones and urolithiasis disease.

The frequency with which companion animals fall victim to urinary disease syndromes is astounding. Prevention and treatment can be achieved while simultaneously creating optimal health for your pet by mimicking the natural/archetypal diet. This fosters an acidic body environment, which will aid in both the treatment and prevention of struvite crystals, bladder stones, FLUTD, and canine urolithiasis.

In spite of common opinion, the magnesium content of natural foods is not an etiological factor in FLUTD (Feline Lower Urinary Tract Disease) and canine urolithiasis unless it is added in the form of excess magnesium oxide rather than magnesium chloride. Animals in the wild maintain an acid urine and freedom from struvite crystals, bladder stones, FLUTD, and canine and feline urolithiasis, yet the foods consumed by wild canines/felines contain higher levels of magnesium (0.1%) than suggested by some pet food manufacturers.


Struvite Crystals, FLUTD, Canine Struvite Urolithiasis, Bladder Stones – Treatment and Prevention…

Revert the diet to its natural form.
The diet pet carnivores are designed for is meat-based. It is not by coincidence that high protein foods naturally generate a more acidic urine which prevents the development of struvite crystals and bladder stones.

To combat the formation of struvite crystals, FLUTD, bladder stones and Urolithiasis seek out high meat protein, low carbohydrate natural (preferably raw) foods which resemble the natural canine and feline diet.


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Visit the following link to learn more about Wysong treatment and prevention of Struvite Crystals, FLUTD, bladder stones, canine and feline Urolithiasis

Source: http://www.articletrader.com ]]> http://www.articletrader.com/health/nutrition/lipids-in-inflammation.html http://www.articletrader.com/health/nutrition/lipids-in-inflammation.html Wed, 19 Sep 2007 00:00:00 -0500
The use of essential fatty acids in the diet has long been known to exert a beneficial effect on the health of skin and hair. Inflammatory skin disease has been shown to respond to essential fatty acids fed orally and even applied topically.1-3 Children who suffer from atopic eczema have been shown to have low blood levels of essential fatty acid metabolites. With the use of essential fatty acids blood levels rise and the skin problems decrease.4 Eskimos eating the traditional fishy high fat and oil diet have very little psoriasis. But when they adopt the Western diet, the incidence of this condition greatly increases.5 Acne vulgaris has also been shown to respond to administration of essential fatty acids. In some cases, where there was even resistance to antibiotic treatments, the administration of linoleic acid resulted in a favorable outcome.6

There are several proposed mechanisms by which essential fatty acids can affect inflammatory skin diseases.

SKIN BARRIER FUNCTION
In the transitional area between live active cells in the skin and the outer epidermal layers that eventually detach (desquamate) and are lost as a part of normal skin growth, there is a water barrier. This lipid layer, (stratum lucidum) lies between the granular cells (stratum granulosum) and the horny cells (stratum corneum) of the skin. If this lipid layer is not properly formed, the skin experiences a change in transdermal permeability. Water is thus lost resulting in dry, scaling skin, a moistening and matting of hair, and increased water intake even though urine volume is not proportionally increased. This lipid layer is formed from a class of compounds called sphingolipids including acylglucosylceramides which contain linoleic acid as a vital constituent. If linoleic acid is deficient in the diet, the lipid granule produced by the granular cells (Odland bodies) has other fatty acids substituted such as oleate. This results in a different stereochemical configuration resulting in excess water leakage from the skin.7-9 (Fig. 17)

EICOSANOID METABOLISM
Within the skin, arachidonic acid can be a part of the phospholipids which make up tissue membranes (especially in high meat diets). Arachidonic acid is released from phospholipids by the ester breaking enzymes phospholipase \ and C. This is initiated by various stimuli such as collagen, thrombin, bradykinin, serotonin, and adrenalin. Once released the arachidonic acid breaks down (cascades) into the various eicosa-noids. These oxygenated autocoids are powerful inflammatory agents within the skin. They can cause vessel dilation, release chemotactic factors, result in extravasation of white blood cells, and dermatologically produce pruritis, erythema, scaling and hyperkeratosis of sebaceous follicles.10-11

An excess of dietary omega 6 fatty acids (particularly arachidonic acid) saturates the two glycerol fatty acid positions on membrane phospholipids and may result in excess production of pro-inflammatory eicosanoids. Omega 3 fatty acids can compete for the same enzyme systems necessary for arachidonic acid to convert to pro-inflammatory eicosanoids because of the similarity of 20 carbon omega 6 fatty acids to 20 carbon omega 3 fatty acids. Therefore, if the diet enriches membrane phospholipids with omega 3 fatty acids, a larger fraction of the pool of enzymes will be used to produce antiinflammatory omega 3 eicosanoids.12 (Fig. 16)

[ The Skin Water Barrier Image ]
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Specifically, if the cyclooxygenase and lipoxygenase enzymes are used to form the prostaglandin 2 series, the leukot-riene 4 series, lipoxins and other reactive hydroxyacids such as 5-HETE (hydroxyeicosatetranoids) and 12-HETE that are the normal progeny of the arachidonic acid cascade, instead of the prostaglandin 3 series and leukotriene 5 series which are the normal progeny of the omega 3 fatty acid cascade, inflammatory disease can result. (Fig. 18)

Enyeme Competition Image
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Additionally, dihomogammalinolenic acid consumed directly or derived in vivo from linoleic acid has the capability of forming prostaglandin 1 series, which are antiinflamma-tory, as well as 15-hydroxy DHGLA which has the ability to inhibit lipoxygenase production of inflammatory eicosanoids.13

Various drugs can exert antiinflammatoiy effects through their action on these metabolic pathways. For example, cor-ticosteroids can inhibit the release of fatty acids from phospholipids through the action of lipocortin which interferes with the phospholipases. Thus if arachidonic acid is not released from lipid membranes, it does not have the opportunity to cascade into the inflammatory eicosanoids. Indomethacin and aspirin have the ability to interfere with the action of cyclooxy-genase and this then can inhibit the production of the inflammatory 2 series prostanoids. Benoxaprofen (and the nutrient zinc) have the ability to inhibit the action of lipoxygenase which produces the 4 series inflammatory leukotrienes.14 (Fig. 19)

An interesting nutrient interaction is the ability of the anti-oxidant glutathione system to convert hydroperoxy eicosatetra-noic acids to the less inflammatory hydroxy eicosatetranoic acids. There are certain amino acids associated with glutathione, namely glycine, cysteine and glutamic acid, as well as the trace mineral selenium, and thus deficiencies in these elements could conceivably result in a proinfiammatory condition.15

CELL SIGNALS
It is postulated that dietary fats may effect signals which cause cells to perform particular functions such as division or secretion. These signals, aside from possibly resulting from phospholipid turnover, can also result from mediators such as acetylcholine, adrenalin, histamine, dopomine and serotonin.

It is believed that when cells receive signals they release components of their phospholipids which in turn affect ki-nases, calmodulin, (which affects calcium levels) and cyclic nucleotides such as AMP and GMP.16

This is an incredibly complex subject even at the rather rudimentary level of understanding that exists now. The end result, however, is that increased arachidonic acid or excess omega 6 arachidonate precursors in the diet create phospholipids which send signals to tissue encouraging inflammatory response.

It is unlikely that any one of the above explanations is the sole answer to how inflammation in the skin or other tissues proceeds. Elements from several mechanisms likely contribute. But It Is highly interesting and therapeutically Important that in each case dietary modification provides a rational basis for altering the inflammatory response.

It is thus possible through converting the diet to its more natural, whole, raw form, or (as a second choice) by supplementing specifically with unaltered, stabilized omega 3, omega 9, and certain omega 6 fatty acids, that the inflammatory response can be modified. The effects of so doing have been proven clinically and provide an exciting alternative to the use of pharmacologic agents which do not address the underlying problem and carry with them potential toxic effects.

References available within book text, click the following link to view this article on wysong.net:
http://www.wysong.net/articles/lipid/06_article_lipid_chapter_six_nflammation.shtml

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.



--
Dr. Wysong: A former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. http://www.wysong.net. Also check out http://www.cerealwysong.com.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/health/nutrition/lipid-transport.html http://www.articletrader.com/health/nutrition/lipid-transport.html Wed, 19 Sep 2007 00:00:00 -0500
[ Lipoproteins Image ]
http://www.wysong.net/articles/lipid/figures/figure20.jpg


They are transported via the lymph and blood circulation to the liver, fat depots, and muscles. There the endothelial enzyme lipoprotein lipase removes the lipid contents.

Lipid carrying vehicles are also made by the liver primarily as very low density lipoproteins (VLDL) and these function to move lipids made by the body itself into tissues. On the other hand, high density lipoproteins (HDL), which are made in the intestines and liver, function primarily to reverse this process and transport lipids from tissue to liver hepatocytes.1 HDL's are of two types: HDL3 and HDL2. HDL3 is an empty package composed of a bilayer lipid membrane plus proteins. Lysolecithin cholesterol acyl transferase (LCAT) and apoprotein A associated with HDL3 remove free cholesterol from the blood, esterify it and fill the HDL3 package.

The LCAT enzyme uses the fatty acid in the number two position of lecithin to esterify to cholesterol. If this fatty acid is saturated, the process is inhibited: if it is unsaturated, the process is enhanced. Thus, cholesterol blood clearing by HDL3 is linked to dietary intake of saturated and unsaturated fatty acids. High saturated triglycerides are often clinically associated with high blood cholesterol levels.

As HDL3 swells with cholesterol ester, it becomes HDL2, which in the liver releases its cholesterol through the action of hepatic lipase. Released cholesterol is conjugated with the amino acids glycine (predominantly in most species) and taurine (predominantly in cats) to form bile salts which are then excreted in the bile into the small intestine.2,3 Some cholesterol is then reabsorbed via the enterohepatic circulation and some passes with the feces. The less reabsorbed, the lower the blood levels of cholesterol. A variety of complex factors influences the reuptake of bile cholesterol. For example, some of the beneficial effects of fiber and certain bowel microorganisms can be related to decreasing cholesterol uptake.4,5

Characterization of lipid transport vehicles is based on physical density, size and ratios of constituents. Chylomicrons are the largest particles, the very low density lipoprotein (VLDL) is the next largest, the intermediate density lipoprotein (IDL) is the next largest, the low density lipoprotein (IDL) is the next largest, and then high density lipoproteins (HDL) are the smallest. In terms of their constituents, as the particle becomes smaller as it is hydrolyzed by lipoprotein lipase on capillary endothelial cells, its protein and cholesterol content becomes greater, triglyceride content becomes smaller and its density increases.6 Thus chylomicrons are laden with lipid but lean of protein, whereas high density lipoproteins contain smaller amounts of lipid and larger measures of protein. (Fig. 21)

[ Lipid Transport Vehicles Image ]
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Diagnostically the measure of these lipid carriers in the blood is important as indicators of risk particularly to cardiovascular disease. If there are high levels of LDL's, this would be unfavorable whereas high levels of HDL's would be favorable. High levels of LDL's mean that there is a large amount of circulating cholesterol which may have atherogenic potential. On the other hand, a high level of HDL's would mean that lipid stores are being mobilized from tissue and metabolized in the liver to be excreted in the bile.7

APOPROTEINS
The proteins associated with lipid carriers help solubilize the lipids, and identify them for enzymatic action. There are a host of these apoproteins. Some of those believed to be most important diagnostically are B, found on LDL's and VLDL's, E, found on IDL's, and A. found on HDL's. Apoprotein B on LDL's and VLDL's tags lipids for uptake by liver cells or scavenger cells in blood vessel walls. Apoprotein A tags HDL's for liver uptake. Another apoprotein, C-2, serves as a cofactor for lipoprotein lipase which hydrolyzes the contents of low density lipid carriers on the endothelial wall. (Fig 22)

[ Lipoprotein Metabolism Image ]
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This is a very brief overview of some increasingly complex biochemistry coming to light.8-l0 Diagnostically, identifying apoproteins may be most revealing since they are more specific than simply measuring cholesterol or lipoproteins. High apoprotein A, for example, indicates high levels of HDL's whereas high levels of B indicate high levels of LDL's.

Lipoprotein (a) (different than A) may be one of the best independent markers for both cardiovascular risk and severity of existing disease. It is comprised of LDL and apoproteins B-100 and (a). Lp(a) is genetically controlled and due to the homology between apo (a) and plasminogen, a blood clot lysing factor, it interferes with clot lysis and adheres LDL to the endothelial surface where it can initiate atherosclerosis. Lp(a) levels greater than 50 mg/ell, plus high LDL levels can increase cardiovascular disease risk six fold. 11-14

TARGET BLOOD LEVELS
Blood cholesterol is increasingly used as a screening tool for cardiovascular risk. One third of all adults in the U.S. now know their blood cholesterol level. How much is the right amount? Looking at just LDL cholesterol, it is argued that since newborns have levels of approximately 30 mg/dl and that 25 mg/dl is sufficient to nourish the body's tissue with cholesterol, and that species which do not experience cholesterol-related cardiovascular disease consistently have LDL cholesterol levels of less than 80 mg/dl, a recommended level of 25-80 mg/dl is considered to be in the healthy range. This is 1/5 the level normally seen in Western societies.15 Other tests measuring HDL, total cholesterol, triglycerides, apoproteins and cholesterol/HDL and Apo A/Apo B ratios are also used to determine cardiovascular risk.

[ Blood Lipid Levels Image ]
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By measuring various lipid factors it is possible to compile a composite lipid risk score.16 Diagnostic values, however, are subject to error both in testing and interpretation. We are far from being able to accurately quantitate health. A false "positive" risk could create anxiety and disease (convert a normal person to a patient) where none was present, and a false "negative" risk could lead to complacency and exacerbation of existing disease. Therefore, laboratory results and "normal" values should always be viewed with suspicion and used only as leads for further diagnostic evaluation.17-20

CHOLESTEROL
The level of various lipids in the blood, including cholesterol, is dependent upon cholesterol ingested and the amount of cholesterol being synthesized within the body. Cholesterol is an extremely important compound that makes up part of cellular membranes, is a substrate for the synthesis of a variety of hormones and vitamin D, and also is a component of bile acids which permit the digestion of lipids.

If cholesterol is a normal and healthy physiological compound, why such an uncomplimentary reputation? Government, through the National Cholesterol Education Program (NCEP) seeks to decrease the nation's blood cholesterol levels. This is the largest medical intervention in the history of the U.S.A. It has not been done without cause. Heart disease takes the life of one of every two in this country. Cholesterol is an integral part of the atherosclerotic plaque and major studies such as the federally supported Framingham (Mass.) Heart Study following thousands of subjects since 1948 show significant correlations between cholesterol and heart disease.

Simply lowering blood cholesterol is not a panacea, however. If the diet were totally depleted of cholesterol, the body would be forced to produce that which is necessary to sustain life. If blood cholesterol is unusually low (less than 160 mg/dl) the risk of stroke increases three fold and the risk of cancer increases two fold.21, 22 Thus dietary cholesterol, although perhaps a contributing factor to disease, is not likely a "poison" in its natural food form. The body has elaborate biochemical systems designed to synthesize approximately 80% of the cholesterol found within normal tissue. The body evidently thinks cholesterol is important. Cholesterol synthesis uses foods such as sugar, alcohol and starch to form the precursor acetate. A host of enzymes specifically designed to assure cholesterol availability then builds the complex molecule from acetate.

Cholesterol has been a part of the diet since the beginning of life yet cholesterol-linked disease is recent, reportedly being of significant consequence only since about the 1930's. The Masai in Tanzania consume up to 2,000 mg of cholesterol per day yet their serum levels remain low, 115-145 mg/dl.23 A study of South African egg farm workers who consume large numbers of eggs resulting in a cholesterol intake of 1,200 mg per day have serum cholesterol levels of 180 mg/dl.

So why would cholesterol cause cardiovascular disease, the number one killer in many developed nations, when:
1. Cholesterol has been a part of the natural diet of humans and animals for millennia:
2. Cardiovascular disease is not significant in many so societies consuming high levels of cholesterol:
3. As cardiovascular disease increased, cholesterol and saturated fat levels have remained relatively constant: (Fig. 24) and,
4. As deaths from heart attacks decreased by 42% from 1963 to 1986, average cholesterol levels decreased only 3%.24

Some argue that the apparent paradox of increased cardiovascular disease is a result of increased life span creating an older population naturally more given to degenerative diseases. But contrary to popular belief, life span (the length of life one can expect to live, life potential) has not increased significantly since actuarial data has been reliably tabulated. Life expectancy (the average length of life of a population), on the other hand, has increased (47 years in 1900, 73 years today) due to decreased infant mortality resulting from better public hygiene and food distribution. Thus although at birth our chance of survival to a natural old-age death is increased, our age at the time of a natural death has not increased over that of our distant ancestors.25 Increased cardiovascular disease rates are therefore not simply a function of the increasing average age of our population.

The evidence is, however, quite convincing that cardiovascular disease is linked to diet in some way. Additionally, atherosclerotic plaques in vessel walls (particularly carotid and coronary) do indeed contain cholesterol although it may be difficult to prove that cholesterol's presence is a cause rather than a result of atherosclerosis. The issue is not closed. There is evidence that cardiovascular disease is ancient and that genetics and the stresses of modern living. particularly. may be more important than diet.26

It is likely that atherosclerosis is a consequence of the influence of a variety of modern factors. These include but are not limited to sedentary living, stress, environmental pollution and diet. Looking only at diet, correlations between cardiovascular disease and increased consumption of proinflammatory omega-6 oils, processed (hydrogenated, oxidized) polyunsaturated fatty acids found in manufactured margarines and a wide range of other commercial processed products and oxidized cholesterol are far more logically convincing as etiologic factors than natural cholesterol or saturated fats.

[ The Cause Of Cardiovascular Disease Image ]
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The early 1900's, marking a seemingly rapid rise in cardiovascular disease, also marked the rise in the consumption of the fabricated, fractionated processed diet.27-30 (Fig. 23) Cholesterol as a part of raw, whole, natural foods (natural here would also mean food animals in the wild, not factory farmed) has not been demonstrated to be linked to any disease conditions. The putative relationship between cholesterol and disease confuses definitions. The cholesterol referred to and shown through metanalysis, retrospective studies and prospective controlled clinical trials to be positively associated with atherosclerosis is not "natural" cholesterol. For example, in animal studies which induce atherosclerosis, an oxidized ("activated") cholesterol is used.31,32 Additionally, human studies measure the effects of processed fats and oils as they occur in processed foods, not lipids as they occur in raw, natural, whole, fresh foods. Cholesterol in a homogenized, pasteurized butter, scrambled egg, fastfood burger or a grilled steak is a whole different creature than the cholesterol found in the living tissue of a wild antelope. (Fig.24)

Not only is the form of the cholesterol different (there are over 60 different cholesterol oxide species alone) but its context is totally different. The value of food is not only determined by its individual components, but by the company kept, the kind and relative amounts of neighbors -- its synergonic nature. Processed foods are made from fractionated ingredients which are modified and then reassembled to create taste, shelf life and profit. Afresh, raw, natural food is entirely different, it is a complex milieu of interrelationships. It is a whole more than an assemblage of parts. A real food is no more X% protein, fat, minerals, vitamins and carbohydrates than a novel is X% ink, cellulose and glue.

Although experiments have yet to be devised to measure the effects of natural cholesterol by means of an all raw diet, the results are predictable. The grandest experiment of all, that of the development and sustenance of life on the planet prior to the roller mill, extruder, solvent extractor and hydrogenator, has already given the answer. Life owes its very existence to the presence of whole raw natural food. Such food is not the cause of disease, it is the cause of life.

[ Cholesterol Forms Image ]
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Natural food was the only food available until the technological era. The new food, the new cholesterol, hydrogenated and oxidized fatty acids and their new artificial combinations, were born out of technology. Also, it is argued, born at that time was the plaque of atherosclerosis. Thus the relationship of "cholesterol" and "saturated fats" to atherosclerosis is an indictment of food processing and not true food cholesterol as a part of whole, raw, natural foods.

REGULATING BLOOD LIPIDS
The level of cholesterol in the blood is regulated by a wide array of feedback mechanisms. If there is an excessive amount of LDL cholesterol in the bloodstream, receptors in the liver responsible for taking up these transport units will become saturated. When high blood levels of LDL are reached, the liver cells decrease the number of LDL receptors thus decreasing the liver's ability to clear the blood of cholesterol. Thus when the liver is saturated with cholesterol and it needs no more, it simply shuts down the production of LDL receptors. At the same time, cholesterol excretion of bile acids would be increased to capacity. If the diet is low in fiber, or digestive tract microflora are out of balance, much of this cholesterol would be reabsorbed thus contributing to escalating blood levels of cholesterol. The cycle perpetuates itself continuing to build higher and higher blood levels of cholesterol. A familial hyperlipidemic condition whereby receptors for taking up LDL are defective can also contribute to exaggerated blood levels of cholesterol in some individuals.33 (Fig. 25)

High blood cholesterol and saturated fat levels and unfavorable lipoprotein ratios are a reality for many individuals and may place them at risk of life threatening disease. Improvements in lifestyle can decrease the absorption of cholesterol, increase its excretion, and change the ratio of LDL's to HDL's resulting in blood levels which are more conducive to

[ Cholesterol Metabolism Image ]
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the healthy state. Such improvements include: (1) increasing the consumption of fresh fruits and vegetables, and: (2) consuming a variety of high fiber foods containing various sterols which compete for uptake of cholesterol in the intestinal tract combined with: (3) a lower consumption level of processed cholesterol combined with: (4) increased exercise: (5) and perhaps increased consumption of omega-3 and omega-9 fatty acid containing foods. Omega-3's are extremely effective in mixed hyperlipidemias, and omega-9's are reported to have the ability to decrease LDL's while increasing HDL's.34-37 Decreasing saturated fat consumption also may help since saturated triglycerides are hydrophobic and encourage the formation of the higher fat and cholesterol carrying LDL's and VLDL's and retard cholesterol uptake by HDL's.

Additionally, certain drugs (Probucol, Cholestyramine, Colestipol, Clofibrate, Gemfibrozil, Lovastatin and others) have been devised to decrease the hepatic synthesis of cholesterol and decrease the amount of cholesterol that is intestinally absorbed or reabsorbed from bile into the enterohepatic circulation which may be required if more natural modifications are not effective. (These are not without significant dangers, however.) 38-42

Diet modification and lifestyle changes are sensible tools to improve health and will offer the greatest chance of optimizing health and preventing disease. Careless hedonistic living based on the presumption that early diagnosis and heroic invasive procedures, such as transplants, angioplasty, bypasses, or drugs will provide forgiveness is a poor second to thoughtful preventive practices.


References available within book text, click the following link to view this article on wysong.net:
http://www.wysong.net/articles/lipid/07_article_lipid_chapter_seven_lipid_transport.shtml


For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.


--
Dr. Wysong: A former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. http://www.wysong.net. Also check out http://www.cerealwysong.com.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/health/nutrition/atherogenesis.html http://www.articletrader.com/health/nutrition/atherogenesis.html Wed, 19 Sep 2007 00:00:00 -0500
PLATELETS
Platelets play a pivotal role in the relationship between lipids and atherogenesis. Blood platelets are powerful biochemical packages wrapped in a phospholipid membrane. When platelets in the circulation are exposed to broken endothelial tissue lining blood vessels and underlying collagen. they become activated to stimulate the healing of the injury.

The arachidonic acid within the platelet forms two different eicosanoids, which serve two opposing functions. If the platelet is next to another platelet, thromboxane (TXA2) is formed (500 million platelets can form as much as 2 mg of thromboxane) which stimulates the aggregation and clotting of platelets and other blood components.7 For those platelets near the endothelium, prostaglandin E2 (PGE2) is formed which stimulates hyperplasia in the exposed blood vessel tissue and inhibits further clotting adjacent to the injury. Prostaglandins also stimulate bone resorption bringing calcium to the site of the injury to decrease tissue pH and further stimulate hyperplasia.

These are normal mechanisms occurring continually and are essential to life. If they did not occur, minor vascular lesions could lead to runaway hemorrhage, and healing and repair would not happen. However, when there is an excess of omega-6 fatty acids in platelets which can generate excess amounts of arachidonic acid at blood vessel injury sites, the blood clotting, vessel constricting, bone resorbing, and hyperplastic effects can exceed the countering moderating effects of prostaglandins from fatty acids such as the omega-3's.

PATHOGENESIS
High levels of dietary fat can result in high levels of low density lipoprotein (LDL). These protein-lipid complexes can contain large amounts of cholesterol, much of which can be oxidized as a result of the way modern foods are processed.8 LDL can migrate to areas of injury, be engulfed by monocytes and macrophages, and accumulate at the site of these injuries to provide more arachidonic acid and free radical generating oxidized cholesterol fuel for further endothelium damage.

This ongoing cycle, beginning with perhaps a small lesion which occurs as a matter of course in the endothelium, or induced injury as a result of high blood levels of oxidized fats, may turn out to be a self-perpetuating, out-of-control, cancerlike growth accumulating in vessels resulting in atheromas and eventual closure of coronary vessels leading to heart attacks. Additionally, hardening (sclerosis) of the arteries can result in hypertension and loss of vascular resiliency, potentially causing stroke, aneurysms, general loss of health and vigor, and predisposition to a range of other diseases.

In other words, if there is vascular injury, the normal clotting, vessel constricting, tissue regenerating mechanisms can run out of control as a result of an imbalance of moderating e1cosanoids which are ultimately derived from dietary lipids. In tissue with excess arachidonic cascade potential, vessel injury recruits excess platelets, which stimulate excess clotting, vessel constriction and vessel wall inflammation,

[ Atherosclerosis Sequence Image ]
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which in turn releases more arachidonic cascade eicosanoids, which stimulate further platelet aggregation, clotting and so on, leading to atheroma and vessel closure.

If there is no initial endothelial injury but it is being induced from high oxidized lipid blood levels, a similar cycle occurs. Oxidized LDL's are scavenged by monocytes which become macrophages, which accumulate within the vessel wall causing free radical damage, foam cell formation, calcium deposition and inflammation. This produces arachidonic cascade metabolites, which further induce inflammation leading to progressive atheroma and vessel closure. (Fig. 26, 27)

PREVENTION RATIONALE
An alteration of the diet such that oxidized fats are decreased, saturated fats are decreased, omega-6 fats are decreased (in Western societies), and omega-3 and omega-9 rich foods are increased may potentially result in a restoration of health to the vessel wall. Prostaglandins created by omega-3 and omega-9 oils create opposite effects to the vessel constricting, clot-forming effects of the omega-6 oils since they compete for the same enzyme system. (Refer to Fig. 18) Therefore, if omega-3 and -9 fatty acids are increased in the diet, they use up the enzyme systems normally used byarachidonic acid to form the atherogenic promoting eicosanoids. This is the present explanation for the epidemiological evidence showing that humans and animals consuming higher levels of the omega-3 and omega-9 classes of fatty acids develop far less of the common cardiovascular problems than exist in Western society.

There is some evidence that the incidence of cardiovascular disease is proportional to the ratios of fatty acid classes in platelets, which is in turn related to diet. Eskimos, for example, have a higher omega-3 to omega-6 ratio in their tissues reflecting their high fish diet, which is in turn related to their low risk of cardiovascular disease compared to Western nations. (Fig. 28)

[ The Formation Of Atheroma Image ]
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This is not to say omega-6 fatty acids such as linoleic are harmful per se. Balance is key. Indeed if sufficient linoleic is not present, atherosclerosis can result as evidenced in a variety of species.9,10

ASPIRIN
By shifting the balance of these same eicosanoid enzyme systems, aspirin is also believed to exert its effect as an anticlotting agent in cardiovascular disease. Aspirin is a specific inhibitor (acetylator) of cyclooxygenase which normally is used to convert arachidonic acid into TXA2 and PGE2. Aspirin's inhibition of clot forming TXA2 is several days longer than its effect on anticoagulating and vasodilating PGE2. Thus the net effect is clot inhibition. (Refer to Fig. 19)

[ Comparative Dietary Oil/Fat Composition Image ]
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However, aspirin is a bandage. It does not address the root cause, which is dietary impropriety. It is also not without its dangers since it can precipitate allergic reactions such as asthma by shunting arachidonic acid into the lipoxygenase leukotriene path and may actually increase platelet clotting if given in conjunction with fish oils.11

Excess consumption of oxidized fats and fatty acids of the omega-6 family will fuel the atherosclerotic system. Excess raw materials can exceed the ability of moderators. If the root cause is dietary, the ultimate solution must therefore also be dietary, not pharmacologic. It is ironic that the 80 million aspirin tablets taken daily by Americans may in large part be necessary to cancel the effects of 15 million pounds of omega-6-predominant processed polyunsaturated oils.

NUTRIENTS
Many nutrients found within foods have the ability to block or modulate prostaglandin synthesis. These include sulfur compounds found in garlic, onions and cruciferous vegetables, and various minerals, particularly the divalent cations zinc, copper, lithium, silver, selenium, and calcium.12 A variety of fresh whole foods, (raw if possible) grown on nutrient-rich soils (as opposed to modern agribusiness mined soils where only nitrogen, phosphorus and potassium -- NPK fertilizers -- are replaced) provides the body with raw materials which augment proper fatty acid nutrition and may lessen or obviate the need for potentially dangerous drugs.

Other nonpharmacologic factors which may help produce more "friendly" lipid profiles include decreased stress, increased exercise and the elimination of tobacco and perhaps caffeine.13 Highly refined carbohydrate and sugar diets increase cardiovascular disease risk perhaps through increased glycosylation reactions, increased lipoprotein (a) levels and decreasing HDL levels.14 Calcium at 800 mg per day can decrease cholestero1.15 Chromium deficiency can decrease glucose tolerance factor and thus affect sugar metabolism and adversely affect lipid proflies.16Legumes, soluble fiber, garlic and onions can decrease cholesterol levels.17 Vitamin C at 1000 mg per day and vitamin E at 200-400 I.U. per day are excellent antioxidants and can decrease glycosylation reactions, decrease cholesterol and increase HDL'S.18 Pantethine, a derivative of pantothenic acid at 300 mg. 3-4 times daily,19 and niacin from 1-4 grams daily can positively affect lipids. Niacin in fact is one of the few agents capable of lowering genetically controlled Lp(a) levels.20 L-carnitine, an amino acid, at 1000 mg per day can ameliorate hyperlipoproteinemia.21

These nutrients are supplied in a varied whole raw food diet. Some researchers argue, however, that therapeutic levels of some nutrients are not possible from simply consuming natural foods. An accumulated deficit from a lifetime of dietary indiscretion may indeed require a boost. Disease, an extraordinary event, may require extraordinary measures to effect a cure. But before consuming any isolated nutrient become well aware of its merits and demerits since some nutrients can present toxicities or imbalances at certain levels. Guidance by a well qualified nutritional health care professional would be advised for anyone with existing disease who desires to use isolated nutrients in therapy.

As mentioned in the previous chapter, the case for the link between diet and heart disease is not closed. Some argue that the diet-heart hypothesis began, remains, and grows because of the support of powerful institutions and personalities who subserve gigantic health-disease and food industries.22 Some have calculated that for persons aged 20-62 that a lifelong program of cholesterol reduction might increase life expectancy three days to thirty months.23 Even Sir William Osler, the most highly respected physician of his time, said in 1879 that arterial degeneration could occur even at a young age and was due to "the high pressure in which men live, and habit of working the machine to its maximum capacity," not to excesses in eating and drinking. 24

There is little doubt that singular focus on diet or exercise, for example, misses the mark. It ignores equally important factors such as self esteem, affectionate relationships and feeling in control of one's life.25 The controversy aside, living and eating in a more natural synergonic context can only help and is likely the greatest potential for life free from disease.


References available within book text, click the following link to view this article on wysong.net:
http://www.wysong.net/articles/lipid/08_article_lipid_chapter_eight_atherogenesis.shtml

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.


--
Dr. Wysong: A former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. http://www.wysong.net. Also check out http://www.cerealwysong.com.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/health/nutrition/broad-health-effects.html http://www.articletrader.com/health/nutrition/broad-health-effects.html Wed, 19 Sep 2007 00:00:00 -0500
Increasing the more fluid and dynamic omega-3 levels in the body and decreasing the more stiff and static saturated fats has many biological implications. Lipids are ubiquitous in membranes and make up cell and tissue level regulatory compounds. Altering lipid intake therefore creates a fundamental alteration in the dynamics of many, if not all living processes. Although more natural lipid nutrition is now known to influence blood cholesterol and triglycerides, influence platelet aggregation, decrease platelet count, increase bleeding time, decrease blood viscosity, increase RBC deformability, decrease blood pressure, decrease intimal hyperplasia, and decrease autoimmune manifestations, this list is far from complete.3-5 (Fig. 29)

Lipid malnutrition or deficiency has until recently been blurred by nutritional abundance. The more acute protein and vitamin deficiencies have essentially disappeared in all but "developing" countries. (Actually, truly underdeveloped countries often have excellent nutritional status if natural foods are in adequate supply. "Underdeveloped" here means modernized but undersupplied.) In the place of acute deficiency we now have chronic degenerative disease from more subtle imbalances and toxicities which will increasingly be linked to fatty acid malnutrition. These are nutritional diseases resulting in problems often far removed in time from the cause, thus it is more difficult to determine cause-effect relationships. 6

[ Potential Benefits Of Omega 3 Balance Image ]
http://www.wysong.net/articles/lipid/figures/figure29.jpg


TISSUE OXYGENATION
The ability of phosphatides and the highly unsaturated fatty acids to hold oxygen can affect aerobic efficiency as well as increase tissue oxygen tension resulting in a less favorable environment for pathogenic growth.7 Resistance to disease, athletic capabilities, endurance, metabolic efficiency, energy conversion, recovery from injury, sensory improvement, appearance, sleep-wake cycles, behavior, and all vital life processes can also possibly be beneficially affected by restoring natural balances to lipid nutrition and thus improving oxygen metabolism. (It should be mentioned in this regard that the ability of lipids to hold relatively high levels of oxygen has negative implications for the obese. Increased oxygen in fat reserves can result in lipid oxidation and thus free radical formation, which can then increase various tissue pathologies.)

TISSUE Fluidity
As the omega-3 and omega-9 fatty acids increase in the diet, the phospholipids in cellular membranes have the saturated fats replaced with unsaturated fats which increases the fluidity of these membranes, thus restoring their more healthfu1liquid crystal state. If you will recall, the more saturated the fat, the more stiff it is, and the more solid it is at room temperature. The less saturated, the more fluid it is at room temperature. Omega 3 fatty acids likely exert an added beneficial effect for organisms living in Northern climates where low temperatures would tend to congeal tissues if tissues were composed of high levels of saturated fats.

BLEEDING TIME
Some clinicians suggest that bleeding time is a good general indicator of proper fatty acid nutrition. A reasonable goal is a bleeding time of 5 to 8 minutes. Some Eskimos have bleeding times of up to 15 minutes and many Westerners have bleeding times under 3 minutes.8-11 An unusually high bleeding time can increase the risk of cerebrovascular hemorrhage (stroke), whereas a very low bleeding time increases the risk of clotting, atherosclerosis and claudication. Eskimos and individuals consuming excess amounts of omega-3's are thus at risk, as are modem urbanites consuming high levels of arachidonic acid and oxidized fats, although to different diseases.

There is likely an optimal level of the various fatty acids depending upon each individual's environment and unique biochemistry. Determining that level on an individual basis would require elaborate testing and even then the results would be equivocal. The application of nutritional average requirements to individuals is faulty since there is no way of knowing where an individual lies under a curve in a statistical distribution.

Thus allowing the body to select its own optimal levels by supplying it with whole fresh varied natural foods seems wisest. This is not to say prudent supplementation with fresh, properly protected oils may not be helpful under certain circumstances. In certain diseases and when attempting to more rapidly convert the lipid pool in the body to a more healthy profile after a lifetime of abuse, short-term isolated oil supplements may be helpful.

But one lesson to be learned from understanding the broad health benefits possible from lipids is the complexity and interrelatedness of their functions. Food, which is also life, is of equal complexity. The modern tendency to address medical and nutritional problems with isolated chemicals seems to contradict the basic character of life as well as food. The complexity of what we know and the vast unknowns still remaining in lipid nutriture are likely best served by the like complexity and unknowns of fresh, whole, natural foods.


References available within book text, click the following link to view this article on wysong.net:
http://www.wysong.net/articles/lipid/09_article_lipid_chapter_nine_broad_health_effects.shtml

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.


--
Dr. Wysong: A former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. http://www.wysong.net. Also check out http://www.cerealwysong.com.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/health/nutrition/the-need-to-change-lipid-nutriture.html http://www.articletrader.com/health/nutrition/the-need-to-change-lipid-nutriture.html Wed, 19 Sep 2007 00:00:00 -0500 There is a variety of persuading evidence that the fatty acid content of modern human and domesticated animal diets should be altered. The ability of fish oils to affect cardiovascular disease has recently become widely known. However, this is not new. It originally came to light more than 35 years ago.1,2 Epidemiological studies of Greenland Eskimos demonstrated a low incidence of cardiovascular disease compared to Western nations. A component of fish oil has subsequently been linked to this preventive action by some investigators. Since Eskimos, on their native diets, are known to be afflicted with only one tenth the amount of myocardial infarction as is present in Danes and Americans, incorporating the preventive factors of the Eskimo diet in the Western diet might therefore have dramatic health consequences.3

ANIMAL EVIDENCE
Experimental evidence from animal studies demonstrates a like effect of improper lipid nutriture. For example, in vessel ligating studies measuring vascular necrosis in rats, cats, dogs, swine, and primates, it has been determined that increasing omega-3 fatty acids produces a protective effect.4-8

A comparison of the tissues of domestic animals to that of wild animals demonstrates the dramatic nutritional shift which has occurred with domestication and modern farming practices. (Fig. 30) If humans eat factory farmed animals, their tissues will mirror the changes which have occurred in the food animal. Humans, like domestic animals, will also therefore have fatty acid profile discordancy with their preindustrialized ancestors

[ Comparison Of Domestic An Wild Animal Meat Image ]
http://www.wysong.net/articles/lipid/figures/figure30.jpg

PRE-MODERN POPULATION EVIDENCE
There are likely factors other than just the incorporation of high levels of fish oils in the diet which have protective effects against cardiovascular disease. Anthropological studies demonstrate that preindustrial civilizations and wild populations of animals do not fall victim to this disease as we do, yet they do not by and large consume fish. Consuming a natural, raw, whole food diet likely presents a wide range of health augmenting effects which help protect not only against cardiovascular disease but many other degenerative diseases as well. 9,10

A study of the nature of the modern processed diet as compared to natural diets demonstrates the wide gap that has occurred between the two. Not only have oils been stripped from their natural food context but, through various processing methods, they have been altered in ways that prevent their participation in essential fatty acid functions. These alterations may not only remove nutritional value but may turn them into metabolic toxins as previously discussed. Such changes have occurred within a very short time period, primarily within the last 50-75 years.

However, the genome was adapted over thousands of years to natural food sources containing natural ratios of natural fatty acids. Food changes, like environmental changes which are occurring at a rapid pace, can outstrip the ability of organisms to adapt. We are in a genetic time warp; our genes are adapted to a natural form of food and environment, yet we are now increasingly experiencing an entirely different context. By outlining this idea from the perspective of time our precarious position is dramatically demonstrated. Study and ponder Figure 31 well; it represents the most important concept in the book.

[ Time And Adaptation Image ]
http://www.wysong.net/articles/lipid/figures/figure31.jpg

It is now estimated that 75-80% of all deaths occurring in Western cultures are a result of exposing our genes to the wrong environment and food. Chronic degenerative diseases are the symptoms of this genetic discordancy. These include cardiovascular disease, cancers, arthritis, autoimmune diseases, adult onset diabetes, and a wide range of other degenerative conditions.11, 12

The logical solution is to restore the diet to its more archetypal, natural form. This can be accomplished through fresh raw, natural products in the diet and the selection of specific foods which contain high levels of certain beneficial nutrients.

If processed foods are to be consumed, foods should be selected as close to their original form as possible with minimization of manipulation.

THE DYNAMICS OF TISSUE FATTY ACIDS
"We are what we eat" is particularly true in relation to lipid nutrition. Since lipids make up a large percentage of the substance of the body, and lipids undergo a continual turnover, our lipid composition is therefore a direct reflection of what we have been eating.

The composition of serum triglycerides reflects the composition of the last few meals: that of cholesterol esters (in LDL's for example) and erythrocyte membranes reflects the intake of the preceding weeks or months: whereas the composition of adipose tissue is an index of the habitual diet over the past 23 years.13 Changing the dietary composition of fatty acids will therefore first change serum lipids, then LDL's and erythrocytes, then adipose tissue. In other words, if we are eating high saturated fat burgers and french fries boiled in denatured oil, our membranes will reflect this composition and predispose us to degenerative disease over time. On the other hand, if our diet consists of a large proportion of fresh, raw vegetables, fruits and seeds minimally prepared, our membranes will reflect the composition of these ingredients with omega-3, -6, and -9 fatty acids more nearly matching our distant preindustrial ancestors, our genetic expectation. (Fig. 32)

COMPLEMENTARY NUTRIENTS
A variety of nutrient cofactors contributes to proper lipid nutrition. As fatty acids are enzymatically converted into energy, eicosanoids, and structural components, enzyme systems are at work. These systems require the presence of micronutrients found in whole natural foods such as the minerals zinc, copper, potassium, iron, and manganese, and vitamins such as B3' B6' B12' C and folic acid. About two thirds of the 50 or more known essential nutrients are believed to be involved. Focusing only on fatty acids would be as erroneous

[ Tissue Fatty Acid Dynamics Image ]
http://www.wysong.net/articles/lipid/figures/figure32.jpg

as omitting them. Nutrition is an unimaginably complex entanglement of elements that is best supported by balanced whole fresh foods and intelligent, balanced supplementation when necessary.


References available within book text, click the following link to view this article on wysong.net:
http://www.wysong.net/articles/lipid/10_article_lipid_chapter_ten_lipid_nutriture.shtml

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.


--
Dr. Wysong: A former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. http://www.wysong.net. Also check out http://www.cerealwysong.com.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/health/nutrition/dietary-approach.html http://www.articletrader.com/health/nutrition/dietary-approach.html Wed, 19 Sep 2007 00:00:00 -0500
OMEGA- 6 RECOMMENDATIONS
Various recommendations by research organizations have indicated certain minimum dietary levels for essential fatty acids. For example, for humans, the World Health Organization suggests that 3% of calories should consist of essential fatty acids for an adult and 5% for children. The essential fatty acids they specify are linoleic and linolenic acids. Specific recommendations made by United States governmental agencies suggest that linoleic acid should comprise approximately 12% of calories. Some argue this should be increased to as much as 10% for optimal or therapeutic effects.

But this minimum recommendation for linoleic acid is not only met by modem food sources, it is usually exceeded to the extreme. For example, the average American would need only to consume about 45 milligrams of linoleic acid per kilogram of body weight per day, but they are consuming over 300. The same disparity exists for animals on modern processed foods.

High dietary omega six fatty acids are common but essential fatty acid deficiencies are paradoxically also common. This is due to a variety of factors. The increasing use of warm weather seeds, which now predominate in modern agriculture, provides the excess supply. The "fat tooth” that modern cultures have is satisfied by large portions of omega-6 oils in processed foods. The discovery of cholesterol in atherosclerotic plaques, leading to the conclusion that cholesterol should be excluded from the diet, also led to increased consumption of vegetable (omega-6) fats.
Although exceeding the minimums quantitatively is apparently easy, the quality of fatty acids is threatened by the very nature of processing itself, which can readily degrade essential fatty acids into nonutilizable or even toxic forms. The primary goal should therefore be to decrease omega-6 fatty acids in quantity and increase their quality while at the same time increasing the omega-3 to omega-6 ratio in the diet.

OMEGA-3 RECOMMENDATIONS
Sources of omega-3 oils include fish, wild meat and animal products from animals on high omega-3 diets, as well as certain seeds such as flaxseed, chia, rape, cold-weather nuts and soybeans. Other sources include mosses, ferns, alfalfa, the bark of certain trees, and phytoplankton which have the metabolic machinery (desaturase and elongase enzymes) within chloroplasts to convert omega-6's to omega-3's. But normally these sources are not consumed to any degree by non-wild higher mammals. Wild animals have not only less fat, but a higher omega-3 to omega-6 fatty acid ratio in tissues.1 (Fig. 30)

The recommendation for linolenic acid (plant source omega-3) to prevent deficiency is .54% of calories.2 Others suggest a level ranging from 0.8% to 1.2%.3 More important than absolute amounts of linolenic acid would be the ratio corresponding to linoleic acid and perhaps other fatty acids. Clinical effectiveness, as can be predicted from a synergonic view, has been related to balance rather than dose.4,5 The ideal ratio can be deduced from the respective levels of these oils in many common natural foods and also the ratio which exists in mother's milk. This ratio seems to be approximately 5: 1, with linoleic acid comprising the greater proportion. (Fig. 33)

Unfortunately some American mothers have ratios exceeding 30: 1.6,7 A minimum of 11/2 grams per day of linolenic acid for humans has been suggested for maintenance and over 100 grams per day have been utilized in therapy.8

Omega-3 fish oils consumed specifically to treat or prevent cardiovascular disease should make up 2% of daily calorie consumption according to some researchers. This would amount to approximately five grams per day. As much as 10-20 grams or even more per day has also been suggested.9 Some, however, report that relatively small doses can create a beneficial effect.10 Others report an unfavorable shift in LDL-C and LDL-apoprotein B concentrations in low doses compared to the higher ones.11 Such confusion and contradiction abounds when attempting to design diet based on doses of isolated nutrients... benefits are possible but so are dangers.

OMEGA-3 DANGERS
There are a variety of dangers associated with the consumption of high levels of fish oils. Increased bleeding time may create risks for cerebral vascular accident and epistaxis (nose bleed).12,13 Fish oils have recently been shown to increase LDL levels and thus potentially predispose to cardiovascular disease rather than prevent it.14 Depletion of body reserves of vitamin E used to stabilize these highly reactive oil molecules (potential steatitis, yellow fat disease, may result but is prevented with vitamin E supplementation -- the dose required being up to six times normal levels), free radical and peroxide generation from the spontaneous degradation of these oils, and over-consumption of heavy metals (mercury etc.) and chlorinated hydrocarbons or toxins which may concentrate in fish oils.15,16Since fish are higher on the food chain than plant sources of omega-3, the risk of toxin concentration is of course greater. Although linolenic acid is believed to be approximately 1/5 as effective in some therapies as EPA derived directly from fish oil (since it must go through enzymatic steps to convert to EPA), many would argue that this is the preferred source of omega-3 fatty acids since this dietary source could simply permit the body to regulate its own requirement for EPA. 17,18

OMEGA-9 RECOMMENDATIONS
Omega-9 oils derived from olive and other sources are not considered an essential dietary fatty acid. However, an impressive body of evidence indicates their health and nutritional benefits. Doses of as high as 10% of dietary fats, or 1 ounce of olive oil per day is one recommendation based upon research on the effect of omega-9 fatty acids on various health parameters.19-21

PHOSPHOLIPID RECOMMENDATIONS
Phospholipids are a predominant part of all cellular and organelle membranes and thus are an extremely important biochemical component. They are particularly rich in brain tissue, sphingosines, and in sphingomyelin. The choline fraction of phosphotidl choline is a component of the neuronal transmitter acetylcholine. There is no dietary requirement for phospholipids since the body is capable of manufacturing them. However, there is a considerable body of medical literature indicating the beneficial effects of supplementing lecithin, phosphotidl choline, to the diet. A dosage of choline ranging from three to twelve grams per day has been used for such conditions as tardive dyskinesia, pre-senile dementia, Alzheimer's disease, manic depression, diabetic peripheral neuropathy, and a wide range of other neurological and locomotor as well as autonomic dysfunctions in humans and animals. 22-28

SATURATED FAT RECOMMENDATIONS
There is no recognized dietary requirement for saturated fat. However, it is and always has been a part of dietary makeup. Although saturated fats have received considerable "bad press," recent studies have shown stearic acid (18:0) to actually decrease blood cholesterol levels.29,30 (A method of determining the level of saturation of fats is to place oil in the refrigerator. Saturated fats will become hard, a mixture of saturates and unsaturates will become cloudy, whereas a pure unsaturate will remain liquid.)

Saturated fat intake, as with cholesterol intake, may be more of a concern because of its relationship to particular dietary patterns. The modern, highly processed, high fat diets invariably have high saturated fats and high cholesterol levels and are positively associated with various degenerative diseases. Evidence supports the relationship between low saturated fats in the diet and decreased serum cholesterol levels. Additionally, the ratio of saturated fats to unsaturated fats is an important criterion for measuring risks. Maintaining an unsaturated fat to saturated fat ratio of 3 to 1 or greater and keeping total fats to less than 30% of dietary calories are widely accepted as guidelines for decreasing cardiovascular risk.31

GUIDELINES
The above discussion is not meant as a recommendation to carefully measure oils in the diet on a gram scale or to seek a potpourri of capsules. The inference from the data is the value of natural whole, fresh foods. If these are carefully selected, the quantities and ratios have already been taken care of by the best chemist of all, nature.

Certain practical rules of thumb will help alter the essential fatty acid content of the diet to enhance health:
1) Consume increasing amounts of fresh, whole organically grown fruits and vegetables, seeds and nuts;
2) If cooking is done, cook without oils or cook with olive oil, high omega-9 commercial products, lard or butter (since these saturated fats are the most heat stable against oxidation);
3) Minimize cooking temperatures and try to eliminate cooking as much as possible;
4) Incorporate natural raw foods into the diet known to contain high levels of omega-3 and -9 oils;
5) Increase the ratio of omega-3 fatty acids to omega-6's;
6) If wishing to derive omega-3 fatty acids from fish, poach or broil fish known to contain high levels of omega-3 fatty acids (Fig. 33);
7) If fatty acid oil supplements are used, they should contain balances of the oils as described above and be properly stabilized with antioxidants (natural, if possible), packaged in light impervious safe containers (some plastic components will leach into oils) and nitrogen flushed. Supplemental vitamin E (200-400 I.U. per day) should also be consumed when any isolated fats and oils are added to the diet.

COMMERCIAL RESPONSIBILITIES AND OPPORTUNITIES
From a commercial standpoint, this new knowledge creates excellent opportunities to improve food nutritional value as Dr. Kinsella of Cornell's Institute of Food Science points out:

"The food industry (both producers and processors) should explore methods for adjusting the amounts and ratios of PUFA's in food products. Successfully increasing the w-3 PUFA content of foods will require innovative approaches for controlling autooxidation and off-flavor development in such foods. The discovery of multiple and potent effects of eicosanoids and the apparent beneficial effects of w-3 PUFA's has invigorated biochemical lipid research and has presented opportunities for making significant progress in the amelioration of atherosclerosis, perturbed immune functions. Cancer, arthritis, and thrombosis, the major causes of death and debility in the U.S. Knowledge of the links between dietary fatty acids and the incidence and severity of these degenerative diseases will provide further rationale for modifying the lipid prof1les of existing food products and developing new food products to improve nutrition and the quality of life of this and future generations."32

Whether industry will responsibly act on this information remains to be seen. Since considerable pressure exists within the modern corporate environment to prioritize the bottom line, rather than simply "do good," change will not likely occur until consumer demand creates a commerciable opportunity. An informed consumer using the power of the dollar will therefore likely be the ultimate reason our food supply changes for the better.


References available within book text, click the following link to view this article on wysong.net:
http://www.wysong.net/articles/lipid/11_article_lipid_chapter_eleven_dietary_approach.shtml

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.


--
Dr. Wysong: A former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. http://www.wysong.net. Also check out http://www.cerealwysong.com.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/health/nutrition/the-best-food.html http://www.articletrader.com/health/nutrition/the-best-food.html Tue, 18 Sep 2007 00:00:00 -0500
Most people think the average cooked diet based upon official food pyramids is just fine. Some eat predominantly fast food. Others advocate veganism (eating only plant foods), or lacto-ova vegetarianism (plants plus milk and eggs). There are also proponents of special foods such as fresh juices, soybean products and macrobiotic cooked grains and rice.

Everyone can make arguments on behalf of their beliefs. They can cite examples of people who have escaped disease and lived long. Some argue morality and ethics, such as those who say sentient animal life should not be sacrificed for food. Others set their eating practices by the standards of holy writ that eschew certain forms of foods and sanctify others. Others just eat what tastes good and that’s logic enough for them.

Eating beliefs seem to take on an almost religious character. People feel guarded and pretty zealous about food and don’t like others meddling. But since health is intimately linked to what we take into our mouths, thinking, honest reflection and willingness to change are in order.

It is easy to be deceived because wrong food choices may not manifest their full impact until late in life. Nutrition can even pass through genetically to affect later generations. In this regard, food ideas are also like religion in that hundreds of different sects can each claim to have the truth. But none of them needs to fear disproof since adjudication will not occur until everyone is dead and gone to the afterlife.

The body is extremely adaptable and will attempt to survive on whatever it is given. If the food is incorrect there is usually no immediate harm. But the body will eventually be stressed beyond its ability to adapt, resulting in disease, degeneration and loss of vitality. Unfortunately, such consequences are so far removed in time from the eating regimen that caused them that few understand the relationship.

So be careful before subscribing to bold claims about what is or is not good to eat. The true test of any health idea lies too far out into the future. Our best hope then is to be well grounded philosophically before we slide our legs under the dinner table.

How do we develop a healthy eating philosophy and sort through all of the competing eating ideas? I am going to explain here a very simple principle that is so reasonable you need not even look for proofs. Follow along with me and see if you don't agree.

Consider the following three premises:
1. Just like a tree is genetically adapted to absorb certain nutrients from soil, and a lion is genetically adapted to thrive on prey, and a deer is genetically adapted to browse on vegetation, so too, are humans genetically adapted to certain kinds of food.
2. The majority of foods we are presently exposed to are a product of the Agricultural/Industrial Revolution and occupy a small part of the genetic history of humans. (Refer back to the 276-mile time-line in which only a few inches represent industrial-type eating practices.)
3. The natural, genetically adapted to food for humans must predate them. In other words, how could humans exist before the food they needed to survive existed? We were completely developed biologically prior to agriculture and any method of food processing. That means whatever diet archetypal humans ate was the perfect diet because that was the diet responsible for the existence and development of the incredibly complex human organism. That diet was the milieu, the environmental nutritional womb, if you will, from which we sprung.

If you consider these three premises, the logical conclusion derived from them is that the best food for humans is that food which they would be able to eat as is, as it is found in nature.

Our tissues were designed to be bathed in food nutrients derived from natural living foods, not with dyes, preservatives, synthetics, nutritiously barren starches and refined sugars and oils. Make no mistake; if we are not eating according to this principle, our bodies are in constant deficiency, imbalance and toxin exposure. The result of generations ignoring this principle is an epidemic of obesity, chronic degenerative diseases and the exhaustion of our digestive processes.

A feature of all natural food is that it is raw – alive if you will. This is consistent with the Law of Biogenesis that says life can only come from preexisting life. Life begets life. In spite of scientists’ dreams to the contrary, we have never observed life springing from non-life, nor have we ever even been able to create life from non-life in a laboratory. If we eat living foods, we enhance our own life. If we eat dead, devitalized foods we become devitalized and dead. Granted, this will not happen all at once, but as the adaptive reserves are exhausted we become just like the dead food we eat.

So a fundamental feature of our natural diet was that it was raw. Yes, even the meats, organs, eggs and insects – raw. Remember, we’re far back in time, even before the use of fire (much less the microwave, stove, oven, grill, deep fryer or extruder). Studies of the diets of past cultures and today’s still-primitive societies reveals that they ate exactly as their genes and the environment dictated.

We were not suddenly dropped from outer space onto Earth with fry pans, matches and rotisseries. We began on the forest floor, not in a line to a fast food counter. We had only our natural bodies in a natural world, exactly like every other creature. Every other organism on Earth eats raw foods exactly like they are found in nature. Do you think nature doesn’t notice our decision to change all that?

Would tofu qualify? No, because tofu is found nowhere in nature. Would oatmeal porridge qualify? No, because oatmeal porridge is found nowhere in nature. Would hamburgers, French fries, pop, breakfast cereals, granola, canned foods, candy, sports drinks, muscle building powders, vitamins and minerals, mashed potatoes, carrot cake, croissants, bagels, Jolly Ranchers, Ding Dongs, Cocoa Krispies, Good ‘n Plentys or Fig Newtons qualify? No. None of these are found as such in nature.

For those of you who are by now panicking (if not gagging) at the thought of eating raw foods, yes, there is danger of food-borne pathogens. But if you are careful and clean, the danger is far less than the danger of a lifetime eating devitalized processed foods. Raw natural foods must be safe or our ancestors would have not survived and we would not exist!

It is a choice. When faced with a choice, why not opt for the wisdom of nature? Is it not strange we are the only creatures on the planet to cook our foods? Is it a wonder, given this, that we succumb with every imaginable chronic degenerative disease virtually unknown in creatures eating the raw natural diet?

Simply think of yourself placed in nature in the total absence of modern technology. Ask yourself the question, what would I eat... and what could I eat? You could eat and digest fruits, nuts, insects, a few plants, honey, worms, grubs, eggs, milk and animal flesh. These are about the only food substances in nature humans are capable of digesting without technological (including fire) intervention. These are, in fact, the very foods that are the mainstay of nomadic primitive societies. Only when these foods become scarce do unpalatable, inedible foods such as most grains and vegetables become cooked and processed to change their palatability, neutralize toxins and increase digestibility.

So that is where we have been. But does this have anything to do with us here today in the 21st century microwave age? It has everything to do with us because it is this expansive historical context that served as the womb that shaped and defined us. It is this natural wild setting that occupies the vast majority of our history and predominates our genetics. It is the incubator within which life on planet Earth has developed.

What would have been the predominant food in the wild? Likely prey. Envision yourself placed back in time in that setting with a family to feed. You would be looking for the most calorie- and nutrient-dense foods you could find. That would not be a few wheat seeds, some grass or a root. You would let the herbivores do all the grazing and digestion with their specialized stomachs that are capable of converting essentially any plant material into edible protein and fat. Then you would eat them. I don’t like that either, but that is the way it is.

Pretty simple isn’t it? We should eat what nature provides that we can digest. Yet this is not explained in nutrition textbooks, and PhD nutritionists graduate without even grasping it. It cuts through all the theory, belief, and guesswork. It matches our natural bodies with our natural food.

Our immersion in modern cookery and food processing has misled us. Foods such as granola, tofu, cauliflower and lettuce, which are marketed as the ultimate health foods, are in fact not natural human foods at all. These products either do not exist in nature, are so scarce as to never possibly be a sustaining food, or in their raw precooked form are unpalatable and even toxic.

For example, raw soybeans contain a variety of chemicals that can stunt growth and interfere with the body's digestive enzymes. Eat enough of them and you'll die. Modern grain products are a result of agriculture and in their raw form are unpalatable, indigestible and also toxic. In nature one would never find enough kernels of rice, wheat or barley to even make up a meal, even if they were edible in their raw form. (Sprouted seeds and grains are an exception to this since they are digestible, raw and nutritious.)

Who, if they were really, really hungry – and options were available – would eat raw broccoli, cauliflower or lettuce? These foods are only now made palatable by cooking or doctoring with manufactured dressings.

Now this creates somewhat of a dilemma. Knowing what our natural diet is and consuming it are two different things. We are so acclimated to the modern diet that the notion of eating raw meat, for example, is nauseating to most. Nevertheless, as evidenced by primitive (but nutritionally advanced) peoples, raw meat and organs can be eaten with great nutritional benefit to humans, and they are totally digestible and nontoxic. Some cultures even bury raw meats and let them rot (ferment) and then consume them with gusto. These societies are robustly healthy until modern foods encroach. Then, like a dirty bathtub ring, modern degenerative diseases decimate those people at the periphery in contact with modern foods.

It would be very difficult today to achieve the ideal raw, natural diet. But if the basic principle is kept in mind it helps remind us of our origins and points us to the appropriate, genetically adapted-to foods.

This does not mean no processed or cooked foods should be eaten. It simply means that consistently doing so will stress the body's genetic capabilities and will ultimately result in less than optimal health.

Look around the grocery store (usually the outside aisles) and consider what it is that could be eaten in its natural state. Increase the proportion of those foods. Processed foods should be chosen that compromise natural principles the least and are as close to nature as possible. They should be whole foods, packaged carefully to protect nutrient value and be free of synthetics, refined oils and sugars.

For example, whole milk yogurt that has not been homogenized or pasteurized is ideal. The same thing pasteurized would be next best. The same thing pasteurized and homogenized next. Worst would be non-fat, pasteurized, homogenized, artificially flavored and sugared yogurt (which is, of course, what the majority eat because it tastes most like what they are used to – candy).

Eat the best foods you can find in variety and moderation and you will be doing the best that can be done.

There, you have in a nutshell what has taken me decades of research, study and thinking to discover. It is simple and obvious, but that is the way of all great truths.

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.


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Dr. Wysong: A former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. http://www.wysong.net. Also check out http://www.cerealwysong.com.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/health/nutrition/rationale-for-whole-protein-shake%99.html http://www.articletrader.com/health/nutrition/rationale-for-whole-protein-shake%99.html Tue, 18 Sep 2007 00:00:00 -0500
It was characteristic of those true, original foods that they were whole. Natural wholeness provides nutritional and health benefits that are far superior to food fractions. Science has only a glimpse of the full complexity of natural foods and thus cannot be relied upon to fabricate foods from chemical components. Food is most certainly a place where nature knows best.

With these understandings the doctors and nutritionists at Wysong have used their 25 years of research and experience to develop a Whole Protein Shake™ (WPS) to provide a convenient, concentrated and tasty high protein supplement and meal replacement. Modern diets with their concentration of sugars and carbohydrates provide calories
but not the necessary protein and micronutrients for optimal health, growth or maintenance of muscle.

For dieters, high quality protein does not convert to fat stores as readily as carbohydrates do, and by increasing muscle mass resting calorie consumption is increased – resulting in fat loss while resting. For athletes, maintaining an appropriate nitrogen balance with protein helps repair tissue and enhances performance. For growth and body building, high quality protein is essential since muscle itself is predominantly protein. For the ill, high quality whole protein and the nutraceuticals in WPS are essential to help prevent catabolism (tissue breakdown) and provide the fuel for the immunological proteins needed to fight disease agents. For the elderly, high quality whole protein is essential
since digestive efficiency is diminished with age and muscle wasting and weakness decreases the capacity for living a full life and increases the risk of injury and bone fractures from falling.

WPS is designed with health and respect for nature as the number one consideration. It is intended to work with the body, rather than attempt to force it into some unnatural metabolic state as with a drug.

WPS™ QUALITY AND HEALTH INGREDIENTS
The WPS meal replacement and diet system constitutes three components:
1. Macrocomponents: Dairy Proteins, Egg Proteins, Colostrum (first milk)
2. Microcomponents: Amino Acids, Vitamins, Minerals, Probiotics and Enzymes
3. Flavors: Natural Strawberry & Banana

Whole Milk
Although milk is composed of water, carbohydrate (lactose), fat, protein, minerals and a variety of unknown factors, the properties and importance of milk are greater and more complex than the sum of its individual component parts. Dehydrated whole milk in WPS has every component besides the water, thereby concentrating the proteins. Different specific proteins are found in milk, the primary group being the caseins. Caseins have an amino acid composition that is important for growth and development. As compared to various other food proteins, caseins are quite digestible. Yet, in comparison to the other milk proteins, they are absorbed at a slower rate (2-3 hours) thereby beneficially releasing amino acids over a longer period of time. This helps reduce muscle breakdown and increase protein synthesis. Whole milk also contains high glutamine content that
aids in muscle synthesis (see Glutamine on Pg. 3). The high quality, easily digestible protein in milk is one of the main reasons why it is such an important human food. The second important class of milk proteins is the whey proteins, ß-lactoglobulin and μ-lactalbumin, which greatly enhance the body's hormonal and cellular responses. Most importantly, whey proteins contain a high concentration of branch-chained amino acids (see BCAA on page 3) and immunoglobulins in addition to key enzymes, hormones,
growth factors, nutrient transporters and disease resistance factors (see Bovine Colostrum below).

In earlier times, dietary energy for human foods was at a premium. Milk fat was a ready source of such energy and milk producers were paid a premium for the milk fat content of the milk they produced. In today's society, dietary fats, especially saturated fats, are considered to have a negative impact on health. Whereas fifty years ago cows producing greater than 4% milk fat were at the head of the herd, the average fat content of fluid milk consumed in the US today is less than 2%. More emphasis has been placed upon low fat and high protein. However, milk fat percentage and milk protein percentage are positively correlated. Moreover, milk fat is composed of a complex mixture of lipids. The predominant fatty acids in milk are the long-chain fatty acids myristic, palmitic and stearic. Stearic acid is shown to have a neutral effect on cholesterol, neither raising nor
lowering LDL-cholesterol levels. Further, 21% of the milk fats occur as monounsaturated fatty acids, of which the most prevalent is oleic acid, the heart-healthy monounsaturated fat also found in olive oil. Recent studies have shown that several other milk fat components, such as butyric acid, conjugated linoleic acid (CLA), and sphingomyelin may have the potential to protect against major chronic diseases, such as cancer and cardiovascular diseases. CLA, an abundant fatty acid in milk fat, has received considerable attention because of its association with such potential beneficial effects on health as anticarcinogenic, anti-atherogenic and anti-diabetogenic activities. Recent
human studies have demonstrated a link between dietary CLA intakes and reduced risk of breast cancer in postmenopausal women.

Unlike most of the protein supplements on the market, WPS does not contain isolated proteins and/or peptides, but rather trusts in the holistic wisdom of nature and thus provides the synergistic benefits of its components. Hence the reason behind using whole milk containing lactose, the natural carbohydrate present in milk. Research has now proven proteins to have a more positive building effect in the presence of carbohydrates. In fact, a 2001 study conducted at University of Texas Medical Branch measured the
amount of uptake of the amino acid L-phenylalanine into healthy leg muscle tissue in one of three protein shakes and found that L-phenylalanine uptake in the protein and carbohydrate shake was measured as being three times higher than the carbohydrate shake, and roughly twice as great as the amino shake. Furthermore, lactose ingestion has been shown to improve the absorption of calcium, needed for optimum development of bones and teeth in infants and growing children.

Non-Fat Milk
High quality non-fat milk is also incorporated into WPS to increase the concentration of protein without unduly increasing caloric content.

Bovine Colostrum
Colostrum is the first food of life. It is the pre-milk fluid produced from the mammary glands during the first 72 hours after birth. There are over 90 known components in colostrum. The primary components constitute the immune factors and growth factors. Amongst the immune factors are large quantities of a secretory antibody, immunoglobulin A (IgA), in addition to leukocytes and anti-viral factors such as lactoferrin. Primary growth factors include, Epithelial Growth Factor (EGF) – skin protection and maintenance; Fibroblast Growth Factor (FGF) – wound healing and tissue repair; and Insulin-like Growth Factor I (IGF-I) – lean muscle mass increase, DNA and RNA repair, anti-aging, maintenance of normal blood-sugar and cholesterol levels. Colostrum also contains a precise balance of vitamins, minerals and amino acids. All of these factors work together in perfect synergy to restore and maintain health

Egg Albumen
Egg has long been considered the ideal protein against which all other proteins are measured. In WPS it helps broaden the spectrum of natural protein and increase the time of absorption of protein over the course of the day. Egg is also an excellent natural source
of niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur.

Yogurt Powder
For over 3,000 years, people in various parts of the world have been making and consuming yogurt. Known for its beneficial probiotic properties (immune enhancement, growth factors, antagonism to disease agents, nutrient production, etc.), the yogurt powder used in WPS contains 34% protein, 12.5% calcium and is devoid of trans fat. The natural fauna of L. bulgaricus and S. thermophilus – the healthy bacteria in yogurt, is further enhanced with added probiotics including Lactobacillus acidophilus, Lactobacillus bifidus, Lactobacillus plantarum and Enterococcus faecium.

Added Microcomponents
BCAA (Leucine, Isoleucine, and Valine): These essential amino acids act as
an energy source during endurance exercise. The active skeletal muscles catabolize the BCAAs to produce muscle-fueling glucose as an end product. In fact a recent weight loss study (Aug 2005) out of University of Illinois shows that a protein-rich diet along with exercise works because it contains high levels of leucine that works with insulin to stimulate muscle protein synthesis. They also act as a competitive antagonist for tryptophan which is a precursor to fatigue-producing 5-HT (5-hydroxytryptamine) in the brain.

Arginine:
This amino acid is necessary for the synthesis and release of human growth hormone from the pituitary gland. It also functions in muscle metabolism: transportation, storage, and excretion of nitrogen, as well as muscle synthesis. Arginine also helps to make nitric oxide – a vasodilator that aids in making blood flow more freely thus lowering blood pressure but increasing the perfusion of muscle tissue. This becomes an essential amino acid for adults because the body reduces its production of this amino acid with age.

Glutamine:
This amino acid is a precursor to alanine, which is turned to glucose for energy. Glutamine helps to prevent fatigue and soreness in athletes. During times of stress, glutamine reserves are depleted and need to be replenished through supplementation. It makes up 60% of the skeletal amino acid pool, thus is a major factor in promoting muscle synthesis. Glutamine also increases the hydration state of the muscle cells thus helping to prevent muscle breakdown (catabolism). Glutamine additionally aids in immune functions, acts as a fuel for dividing cells and is critical for muscle building because
it is a nitrogen donor, creating a positive nitrogen balance for gain in muscle mass.

Tyrosine:
Is a building block amino acid for all proteins. It is a precursor to vital hormones such as dopamine, norepinephrine, and epinephrine. It enhances mental focus and clarity. Tyrosine readily passes the blood/brain barrier where it acts as a precursor for the excitatory neurotransmitters and dopamine. Tyrosine is also useful in the formation of amino-sugars that are critical to the integrity of body tissues. Tyrosine's connection with the excitory neurotransmitters is important in situations of stress – including bodybuilding/weightlifting and other strenuous exercise.

Carnitine:
Is essential for moving fat molecules into mitochondria of every cell in the body. It thereby permits the body to exercise longer without fatigue, therefore increasing energy while promoting fat loss.

Glucosamine and Chondroitin:
Are needed for joint health, antiinflammation, and tissue repair. WPS is supplemented with these two proteoglycans since the modern diet of trimmed meats is almost devoid of these nutrients.

Lecithin:
Is a phospholipid that supports fat metabolism and aids in liver function and fat emulsification. Despite the fact that humans can synthesize it in small amounts, choline (derived from lecithin) must be consumed in the diet to maintain health. Choline is used in the synthesis of the phospholipids, phosphatidylcholine and sphingomyelin, structural components of all human cell membranes and in particular nervous tissue.

Conjugated Linoleic Acid (CLA):
Is a fatty acid found in red meat and cheese. Improves the lean mass to body fat ratio by decreasing body fat deposition and enhancing muscle growth. Along with reducing fat, it preserves muscle tissue, reduces blood glucose and triglycerides, promotes muscle synthesis, prevents fat storage, increases metabolism, reduces allergic reactions, and enhances the immune system.

Medium Chain Triglycerides (MCT)
MCTs are rapidly used for energy and are not stored as fat by the body. They are uniquely metabolized in the liver and are found naturally in coconut oil, palm oil, and butter. The popular notion that such saturated fats are "bad" is not supported by sound scientific research and is illogical since natural foods from the beginning of time have contained these important nutrients.

Probiotics:
There is a constant battle in the digestive system between the good and bad bacteria. Probiotics are active (live) yogurt-like cultures of microorganisms that shift the balance in favor of the good guys, thus increasing immune strength and digestive function. Probiotics also serve to synthesize important nutrients within the gut.

Coenzyme Q-10:
Is important for energy metabolism within cardiac cells. The conversion of energy from carbohydrates and fats to adenosine triposphate (ATP), the form of energy used by cells, requires the presence of coenzyme Q in the inner mitochondrial membrane. Coenzyme Q-10 importance is emphasized by the fact that it can help prevent and reverse cardiomyopathy, hypertension and atherosclerosis.

Calcium:
Is the most abundant mineral in the human body and essential for muscle contraction, blood clotting, and nerve function. Calcium deficiency can result in degeneration of bones and result in osteoporosis. Calcium also plays a role in blood vessel constriction and dilation and glandular secretion. The binding of calcium to the protein Calmodulin activates enzymes that break down muscle glycogen to provide energy for muscle contraction. Further, weight loss studies have shown that calcium stored in fat cells plays a crucial role in regulating how fat is stored and broken down by the body via key hormone regulation. It's thought that the more calcium there is in a fat cell, the more fat it will burn. A single serving of WPS provides over 40% of the RDA for calcium.

Zinc:
Is an essential mineral that supports the immune system, helps wound healing, and plays an important role in the structure of proteins and cell membranes. A finger-like structure,
known as a zinc finger motif, stabilizes the structure of a number of proteins. Zinc deficiency in biological membranes increases their susceptibility to oxidative damage and impairs their function.

Magnesium:
Is an essential mineral needed by every cell for over 300 biochemical reactions in the body, including the synthesis of nucleic acids (DNA and RNA) and proteins. In fact, both lipids and carbohydrates indirectly need magnesium for their synthesis. One study found that magnesium absorption was lower when protein intake was less than 30 grams/day, and higher protein intakes (93 grams/day vs. 42 grams/day) were associated with improved magnesium absorption in adolescents (4). Glutathione, an important antioxidant, requires magnesium for its synthesis.

Vitamins:
Thiamine (B1), Riboflavin (B2), Pyridoxine (B6), Pantothenic Acid (B5), Niacin (B3), Cyanocobalamin (B12), Folic Acid, Biotin, Vitamin D3, Vitamin E, Beta Carotene, Vitamin K1, and Vitamin C are all critical vitamins for exercise, anabolism, immunity and overall health and are provided at optimal levels in WPS.

USES OF WYSONG WHOLE PROTEIN SHAKE
For muscle growth/maintenance – Before: Take one serving at least 30 minutes or up to 2 hours before your workout. After: Drink within one-hour after workouts to encourage muscle synthesis during periods normally marked by breakdown. We do not recommend attempting to count grams of protein but rather to emphasize natural and high quality foods.

For health – Jump-start your day with one serving of WPS to provide almost half of your recommended protein intake.

For illness – Alkalinize the body with Wysong WellSpring™ and plenty of pure water (Go to www.wysong.net – Human Products – Water Quality). Fast during the early stage of any illness, avoid sugars and carbohydrates. Combine WPS with Wysong Origins™
and emphasize only raw whole foods such as fruits and vegetables and lightly cooked quality meats.

For dieting – Use as a meal replacement. Combine with Wysong Origins™ Snack Bars or Un-Cereal™ to create an extremely satisfying meal or snack that will hold off appetite for many hours. Other meals should emphasize fresh fruits and salads and quality meats.
We do not recommend "counting calories" but rather following these simple principles of eating only those foods that are most like those that would be found in nature and do not require processing. Sugars and carbohydrates, soft drinks and the like should be eliminated or dramatically reduced. Exercise should of course be a part of the daily routine.

GETTING HEALTH SMART
Health is best served by becoming knowledgeable. That is Wysong's best value to you. Explore the many educational aids at Wysong.net and be sure to subscribe to Dr. Wysong's free e-Health Newsletter.

These statements have not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure, or prevent any disease.

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.


--
Dr. Wysong: A former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. http://www.wysong.net. Also check out http://www.cerealwysong.com.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/health/nutrition/lipid-functions.html http://www.articletrader.com/health/nutrition/lipid-functions.html Tue, 18 Sep 2007 00:00:00 -0500
But the effects of lipids are far more profound and far-reaching than these rather simple and well known functions. They are not just fuel to be burned and padding for tissue; they can also be dynamic, complex metabolic biochemicals that enter into an extremely wide range of important physiologic pathways. They are part of glandular secretions, they help muscles recover, they are necessary for growth, tissue repair, and reproduction. They help create culinary interest, provide satiety, carry fat soluble vitamins, are a part of hormones, and they can affect blood clotting, inflammation, respiration, susceptibility to and recovery from disease. (Fig. 1)

Clinically, fatty acids are becoming more and more important. Their deficiency, absence, alteration, or imbalance is now related to cardiovascular disease, arthritis, cancer, headaches, hypertension, autoimmune disease, muscular sclerosis, psoriasis, lupus, diabetes, and various other wide-ranging free radical and fatty degenerative diseases.1-5 Lipids serve as important substrates and modulators throughout the body and thus can potentially affect virtually any life process. The effects of lipid malnutrition will thus very likely be increasingly linked to more and more disease conditions as biochemical and physiological mechanisms become increasingly elucidated.

[ Functions of Fatty Acids Image ]
http://www.wysong.net/articles/lipid/figures/figure1.jpg

A more complete understanding of these dynamic functions and of proper lipid nutrition is aided by a grasp of lipid biochemistry. Although the following chapter will challenge readers with little science background, the effort to understand as much as is possible will reap many rewards in understanding subsequent topics. Comprehending every detail of biochemistry, however, is not essential to grasping the practical applications that will be developed later in the book.

References available within book text, click the following link to view this article on wysong.net:
http://www.wysong.net/articles/lipid/01_article_lipid_chapter_one_lipid_functions.shtml

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.


--
Dr. Wysong: A former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. http://www.wysong.net. Also check out http://www.cerealwysong.com.

Source: http://www.articletrader.com ]]>