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Obesity and Toxins

Toxins undermine our health. And excessive toxin exposure especially undermines our health. Repeated intake of toxins can be a factor in chronic disease and illness. If we are healthy with good immune function and good eliminative function, we are able to manage day-to-day toxins.

Repeated Toxin Exposure Harms and Overworks Our Organs

Smoking marijuana or cigarettes stresses our lungs. Overeating refined carbohydrates causes the pancreas to work harder. Excessive intake of protein (particularly low quality protein), fried foods, poor oils, alcohol, and use of pharmaceutical drugs all cause the kidneys and liver to work harder. When these exposures occur day after day, month after month, year after year, we increase the toxic burden in our bodies and we overwork and stress our organs.

Frequent exposure to a few toxins is one thing, but repeated exposure to numerous toxins can cause the accumulation of these poisons in the body, since many of these substances, (i.e., synthetic chemicals in processed foods) cannot be broken down by the body. With the passage of time, recurring exposure to toxins increases our opportunity for ill health and chronic diseases.

How Carbs Turn To Fat

 

Overconsumption of “bad” carbs a/k/a refined carbohydrates – especially relative to protein intake – has adverse effects on blood sugar (glucose) levels in the body. It has been shown that diets high in refined carbohydrates are (i) a major factor in obesity, and (ii) raise fat levels in the blood.

Refined carbohydrates include processed white flour products and refined sugars. These inferior carbs are found in cakes, cookies, breads, white rice and pasta. Devoid of most worthwhile nutrients, refined carbohydrates are poor sources of nutrition. When a complex carbohydrate is processed into a refined carbohydrate, the remaining nutrients are few. Refined carbohydrate foods actually deplete the body of several B vitamins and minerals.

How You Gain Weight

High consumption of refined carbohydrate products will leave the body nutritionally deficient.  But the body still demands the nutrients it’s not receiving. So, people continue to be hungry even though they may consume high levels of refined carbohydrates. They must continue to eat more food to get those missing nutrients. This leads to overeating and obesity.

Refined carbohydrates are digested rapidly and quickly converted into glucose. When this happens, insulin levels increase. Insulin assists our cells with the absorption of excess sugar in the bloodstream. In this manner, insulin helps to stabilize our blood sugar levels, and keep our blood sugar levels from rising too high. When too much insulin is released, excess glucose is moved into our cells. This release of insulin also triggers the release of fat hormones. And these fat hormones transform the excess glucose into fat in order to clear the bloodstream of the excess sugar. This excess glucose is stored as fat, and that explains why obesity is often associated with overconsumption of carbs.

Are You A Passive Bystander in Your Nutritional Life?

Do you look solely to a physician, a pill or a bariatric procedure to manage your weight or obesity-related health problems?

Many do.

“Take this pill 4 times a day.”
“Take this one twice a day with food.”
“Take two of these before bedtime with a glass of water.”

Blindly follow these directives, and you don’t have to think about a thing. You can enjoy a wonderful sense of freedom. Just be.

Many do.

Cholesterol - Part V - New Thinking About Cholesterol

See Cholesterol - Part I, Cholesterol - Part II, Cholesterol - Part III, Cholesterol - Part IV.

Forget everything you just read about cholesterol. Well, not exactly. There's new thinking about all of that now. Recent research challenges the old thinking that atherosclerosis was caused by excessive cholesterol in the diet. These days, medical experts are examining the correlation between cholesterol and heart disease more closely.

 
Prior to the mid-1990s, cholesterol was implicated as the cause of arterial plaque and cardiovascular disease. Cholesterol is no longer at the center of the heart disease debate. There is a large body of evidence pointing to the fact that the amounts of HDL or LDL are not the true culprits in the development of heart disease, but rather the amount of oxidative damage to cholesterol in the body. It is now believed that cholesterol is harmful to the body only when it's oxidized.
 

Cholesterol - Part IV - High Cholesterol and Atherosclerosis

See Cholesterol – Part I, Cholesterol – Part II,  Cholesterol – Part III

 

This video is presented for educational purposes only, and it is not an endorsement of AstraZeneca or its products.

High cholesterol leads to the development of atherosclerosis, which can then lead to heart attack or stroke. Atherosclerosis is the most common form of arteriosclerosis, and is marked by hardening of the arteries and plaque deposits on the walls of arteries. This plaque is a greasy substance made up of cholesterol, fibrous tissue, calcium, smooth muscle cells from the blood vessel walls themselves, and other fatty substances that deposit onto the artery walls.

Cholesterol is a destructive substance only when it is oxidized. This article is an overview of atherosclerosis – how it begins and the damage it does. Remember we talked about oxidation. Here is where it begins to come into play.

 

1. Atherosclerosis actually begins in infancy and continues throughout childhood into adulthood, with the gradual deposit of bits of fats and plaque onto arteries.
   
   
2. The process of atherosclerosis starts when LDL cholesterol enters the lining of the vascular wall and becomes oxidized. This LDL cholesterol becomes oxidized because the body’s antioxidant defenses are inadequate. This can happen if the body is under a lot of oxidative stress (our oxidative load, the amount of free radical generation in our bodies) and there is not enough antioxidant protection to counter this.
   
   
3. When the innermost lining of the arterial wall is damaged by oxidation, cholesterol particles, proteins, and other substances begin to accumulate on the arterial lining and plaques begin to form.  As the plaque substances accumulate, the plaque grows larger, slowly narrowing the artery.
   
   
4. Since oxidized cholesterol is irritating to the artery wall, these events begin the inflammatory process and immune response. As more and more of this oxidized cholesterol accumulates, the inflammation process intensifies. Immune cells try to put out this fire. Scar tissue forms, and eventually the artery narrows.
   
   
5. Over time, the plaque deposits become so large that they begin to interfere with blood flow in the vessel. The artery becomes clogged, narrowed, or blocked, and blood flow to the heart is impeded.

Cholesterol - Part III - Diet, Statin Drugs

See: Cholesterol Part I, Cholesterol Part II

Diet Makes a Difference!

When it comes to elevated cholesterol, diet makes a difference. For example, vegetarians:  they generally have much lower cholesterol and triglyceride levels than meat eaters and they also have less atherosclerosis and heart disease. Of course, with vegetarians, it's not only what they avoid (i.e., beef, a high cholesterol food) that contributes to their lower cholesterol levels, it is what they consume – like high amounts of fiber and lower amounts of fats. 

In addition to high fat and cholesterol consumption, many in the medical community acknowledge it is also the nutritional deficiencies that occur due to modern day American diets, that contribute to cholesterol metabolism and leads to more incidences of atherosclerosis. Many Americans are deficient in Vitamin C; Vitamin E; Vitamin B6; Vitamin B3 and the minerals, selenium, magnesium, and chromium, as well as the essential fatty acids and fiber.

When Diet and Exercise Don’t Work – Statin Drugs

When diet and lifestyle prove ineffective in combating elevated cholesterol, there is conventional drug therapy. Unfortunately, too often, an allopathic physician’s treatment approach is to first write prescriptions, with secondary consideration given to diet and lifestyle changes.

Conventional Medicine • Alternative Medicine • Complementary Medicine • Integrative Medicine

 

Conventional Medicine (Western Medicine, Allopathic Medicine, Mainstream Medicine)

Medicine as practiced by holders of M.D. (medical doctor) or D.O. (Doctor of Osteopathic medicine) degrees and by their allied health professionals such as physical therapists, psychologists, and registered nurses.

Alternative Medicine

Nonstandard medical treatment used in place of conventional medicine. Alternative medicine includes any of a range of medical therapies that are not regarded as orthodox by the medical profession, such as herbalism, homeopathy, aromatherapy, naturopathy and acupuncture. Alternative medicine is any medical practice or form of treatment not generally recognized as effective by the medical community at large. Few insurance companies provide coverage for these services.

Complementary Medicine

Nonstandard medical treatment used together with conventional medical treatment.

Integrative Medicine

Mainstream medical therapies and complementary and alternative therapies for which there is some high-quality scientific evidence of safety and effectiveness.

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Cholesterol - Part II - Keeping LDL Low and HDL High

See Cholesterol - Part I

Dietary Approaches to Lowering Total Cholesterol and LDL

Decrease total fats in diet

Fats in the diet contribute specifically to elevated cholesterol levels, atherosclerosis and cardiovascular disease. To lower cholesterol, we have to be mindful of our dietary cholesterol intake, specifically, our fat intake.

Often, people with elevated triglycerides (blood fats) have an elevated LDL cholesterol level and lowered HDL cholesterol level.

Saturated fats and cholesterol in diet

Every major study since the mid-1990s demonstrates that diets high in saturated fats and cholesterol are directly correlated with the incidence of cardiovascular disease. Conversely, diets low in saturated fat and cholesterol significantly lowers the risk of cardiovascular disease.

Animal fats contain a high percentage of saturated fats and cholesterol, and these fats have been implicated in elevated cholesterol levels, cardiovascular disease, and cancer) Animal fats also increase platelet stickiness, which basically clogs the blood.

By minimizing dietary intake of animal products, and consumption of dairy fats (cheese, milk, eggs, butter), lard, high-fat meats like red meat and processed deli meat, etc. and cholesterol-rich foods like liver, organ meats and patés, cholesterol can be lowered.

Polyunsaturated Fats ● Essential Fatty Acids ● Monounsaturated Fats

Polyunsaturated fats help to reduce blood cholesterol levels. Since these are vegetable oils derived from plants, they don't contain cholesterol.* Polyunsaturated fats improve LDL to HDL ratios. People with lower LDL to HDL ratios have a lower rate of cardiovascular disease; therefore, we want to keep LDL low, and keep HDL high. While the polyunsaturated fats tend to lower total cholesterol, because they are considered unstable fats, they may also lower the good HDLs.

Omega-3 fatty acids such as EPA and DHA (essential fatty acids contained in many fish) help lower blood cholesterol and protect us from cardiovascular disease. These fats reduce plaque formation in the arterial walls. Even though some fish contain cholesterol (like shrimp, crab and lobster), it is believed this cholesterol is not harmful when accompanied by the healthful EPA and DHA fats. Further, research shows that these fish contain not only cholesterol but a mixture of oils. Fish oils, in contrast to saturated fats, decrease platelet stickiness.
 
Recent research demonstrates that EPA and DHA contained in many fish lower blood cholesterol levels and protect the arteries from atherosclerosis. It is important to note that the high amounts of EPA and DHA needed to lower cholesterol can be high in calories, so this is why it's advisable to eat a low fat diet in the first place.

Monounsaturated fats (such as olive oil) are more healthful fats. They basically have a neutral effect on cholesterol levels. Olive oil actually helps to lower cholesterol and protect us from cardiovascular disease.

Eggs

Eggs contain a fairly high amount of cholesterol. The yolk of the egg contains the fat and cholesterol, but research indicates that consumption of eggs, when not accompanied by a high fat diet, does not increase blood serum cholesterol levels. However, if there is a cholesterol problem or cardiovascular disease, consumption of eggs has to be taken into consideration.  Egg whites might be a better option. The effect of eggs on heart disease cannot be solely determined by their cholesterol content. Research has not shown that those who eat more eggs die of heart attacks more frequently than those who consume fewer eggs.

Milk

Milk is high in both saturated fat and cholesterol. High consumption of milk increases blood triglyceride levels and serum cholesterol levels. This can then lead to atherosclerosis and other cardiovascular diseases.

Cholesterol - Part I

Why Discuss Cholesterol?

High cholesterol levels are directly correlated with America’s number one killer – Heart Disease; so it warrants some discussion. Overproduction of cholesterol in the body leads to the development of atherosclerosis and heart disease. 

An elevated cholesterol level is an indication that your body is not processing certain proteins fast enough, leaving too much cholesterol in the bloodstream. High cholesterol levels greatly increase your risk of having a heart attack.

High Fructose Corn Syrup

High Fructose Corn Syrup (HFCS) is a sweetener made from processed corn syrup. Though HFCS is derived from a natural substance, it is not a naturally occurring sugar. The processed fructose makes it unnatural.

Made available to consumers in the 1970s, HFCS came into increasing widespread use in the U.S. in the 1980s. HFCS is an inexpensive sweetener that enjoys widespread use by the food industry, because it's cheaper and sweeter than table sugar (sucrose).

It can be found in almost all processed foods, and especially in soda. Why?

High Fructose Corn Syrup:

• Extends shelf life of foods (increasing profits for the manufacturers)
• Helps preserve moistness in foods (and makes certain foods chewy)
• Stabilizes flavors in soft drinks
• Blends well with foods and helps to keep the ingredients evenly mixed
• Enhances taste and texture of foods
• Corn is a highly subsidized crop in the U.S.; therefore, HFCS is cheap.

Sugar: The Dangers of Overconsumption

Proteins, Fats and Carbohydrates are the three macronutrients needed by the body for growth, maintenance and development. Carbohydrates are divided into two groups: Simple Carbohydrates – also known as simple sugars (i.e., table sugar, honey, molasses, and refined carbohydrates) and Complex Carbohydrates (i.e. fruits, vegetables legumes, and whole grains).

Simple sugars move through the bloodstream rapidly, while complex carbohydrates are broken down more slowly.

There is a wealth of scientific evidence that establishes health problems linked to overconsumption of sugar.



Reasons to Avoid Overconsumption of Sugar

• White sugar contains “empty” calories, meaning it adds calories, but lacks vitamins and minerals.

• Excessive sugar intake affects our metabolism. When we overconsume sugar, our metabolism operates inefficiently. This leads to fatigue and sluggishness.

• It raises blood sugar too quickly.  ]When this occurs, a large amount of glucose is released into the bloodstream. This triggers the release of insulin.

• It suppresses the immune system.

• Excessive sugar intake promotes aging because the excess sugar attaches to proteins and promotes AGE.

• Causes dental cavities.

• It raises blood triglyceride levels, leading to weight gain and obesity (because when we consume more sugar than is needed for our body’s required energy needs, the rest is stored for later use and any excess is stored as body fat).

• Lowers good “HDL” cholesterol.

Hydrogenated Fats ● AGEs ● Triglycerides ● Inflammation ● Insulin

Hydrogenated Fats

Simply put, the process of hydrogenation occurs when hydrogen is added to liquid vegetable oil under a pressurized process. When this process takes place a new, non-liquid fat is formed – one that becomes hardened or solid. It can become partly hardened (partially hydrogenated fats) or fully hardened (hydrogenated fats).

These newly formed fats are more stable and store longer without spoiling. This is why they are commonly used in processed foods to extend shelf life. Trans fatty acids are found in fried foods, and they are naturally occurring in dairy and meats; but it is the trans fats in processed foods that are the ones that are most cause for concern.

These fats are dangerous because they:

• are artery clogging
• are a factor in obesity
• raise bad (LDL) cholesterol
• lower good (HDL) cholesterol
• are not easily processed in the body

AGEs or Advanced Glycation End Products

These are proteins (a combination of protein and sugar, usually glucose) which disturb metabolism in the body and contribute to aging. AGEs cause oxidation and inflammation in the tissues. AGEs are produced when food is cooked at excessively high heats, or they can be formed in the body when too much refined sugar is consumed, thereby causing prolonged elevated blood sugar levels. This is how AGEs are a factor in adult onset diabetes.

Triglycerides

Triglycerides are a type of fat or lipid found in the blood. When excess calories are consumed, they are converted into triglycerides. These triglycerides (blood fats) are stored in the fat cells for later use. Hormones regulate the release of triglycerides from fat tissue so that they are available to meet the body's needs for energy in between meals. Triglycerides result from fats consumed in foods, or they are formed when they are converted from carbohydrates in the body.

Inflammation

Inflammation occurs in response to our body’s immune (defense) system protecting us from infections and foreign substances such as germs, bacteria and viruses. Inflammation is characterized by warmth, swelling, redness and pain at the affected site, and it occurs because our cells are busy fighting off the attack. This is a good thing.

Sometimes, however, inflammation can be harmful. Sometimes our immune system confuses normal, healthy tissue for a foreign invader and attacks our own body tissues.  When our body’s defense system inappropriately attacks healthy tissue, the result is autoimmune diseases such as arthritis, lupus and diabetes. Research has also shown that inflammation can cause heart disease, Parkinson’s disease, cancer and other disorders.

Insulin

A hormone secreted by the pancreas that controls the metabolism and uptake of sugars, proteins and fats.

As a drug, it is used to control diabetes mellitus (these patients do not make enough insulin on their own to survive). It is also used to control type 2 diabetes mellitus (used for patients who have failed to control their diabetes with diet, exercise and oral drug preparations). It is also used for patients who have gestational diabetes.

I Struggle With My Weight. I've Tried Everything.

Really?

*** IF YOU’VE TRIED EVERYTHING STOP READING NOW ***

When it comes to weight loss, how many times have you heard… or said, “I’ve tried everything.” Or, “I’ve always struggled with my weight.”

These oft-expressed sentiments are ubiquitous.

I question these statements because, absent a medical condition, if an obese and otherwise healthy person has tried everything, then why are they are still obese?

Dubious weight loss strategies can include using diet pills, fad dieting, yo-yo dieting or other quick-fixes or shortcuts. These methods fail as long-term solutions. Maybe “everything” includes these tactics, but if “everything” doesn’t include the approaches listed below, then you haven’t tried everything.

Does Everything Include…

• Educating yourself about nutrition?
• Changing your old, bad eating habits and embracing new habits?
• Practicing the new habits consistently?
• Regular exercise?
• Eating healthy, whole, nutritious foods… most of the time?

Eight Reasons Why Fried Foods Are A Problem

Frequent consumption of fried foods over an extended period of time can result in health disorders. Why?

Fried foods burden the liver. Oftentimes fried foods are prepared in unhealthy fats, consisting of hydrogenated and trans fats. Fried foods containing old, rancid, damaged oils that have been reused and reheated are difficult for the liver to process. The liver becomes congested, making its operation slow, stagnant and inefficient. This causes us to feel fatigued and sluggish.

Free Radicals. Foods fried at high temperatures oxidizes the oils, causing free radicals, which can lead to health problems if not countered by adequate antioxidant protection, since free radicals can damage cells.