Metabolic Syndrome Linked to Brain Lesions...and Alzheimer's

By James LaValle, R.Ph, CCN, ND

Over the years of working with patients, I have found people really fear losing their mind to dementia or Alzheimer's. Now, two new studies show that Metabolic Syndrome may be a risk factor of these dreaded conditions.^1-2

Why? Because at the core of Metabolic Syndrome is insulin resistance. Insulin resistance goes on to become belly fat. Belly fat releases inflammatory chemicals that create the oxidative free radicals that damage our artery linings and LDL cholesterol, and create lesions in the brain. These lesions may become a precursor to stroke, dementia, or Alzheimer's disease.^3-4

Armed with this information, any of us would be foolish not get serious about taking care of our health. Here's what you can do today to lower your risk of Metabolic Syndrome.

1. Eat a low carb diet: Don't eat more than 80 to 100 grams of carbs per day. Most carbs should be from abundant non-starchy vegetables -- so put down the potatoes!
2. Recondition your insulin receptors: The following supplements that are easy to obtain and affordable can help improve insulin sensitivity: chromium, alpha-lipoic acid, magnesium, and zinc.
3. Exercise: Walk, run, workout, take the stairs...just get out and get some exercise. Many studies show that vigorous exercise will improve Metabolic Syndrome by creating a need for all the glucose building up in the blood stream. But take note that in our clinic I have seen many who cannot lose weight despite intense exercise. This is a sure sign that nutrients are lacking that are needed by insulin and insulin receptors as discussed in number 2.
4. Stress Management: For many people, stress plays a major role in insulin resistance. Controlling the stress hormones that are promoting insulin resistance is vitally important. Relora®, holy basil, and rhodiola are well-studied supplements shown to alleviate stress symptoms themselves and help prevent their unwanted side effects.

Remember that diet, exercise, and well-chosen supplements should be our treatment of choice. Prescriptions that are often used for the pre-conditions of diabetes and heart disease are risky (unless there is an already dangerously high blood pressure or blood sugar present). These meds can even hasten our path toward the very diseases we are trying to prevent by depleting essential nutrients from our body. (See Total Health Breakthroughs article, "Drug Induced Nutrient Depletion" in the February 1 issue.)

References

1. Bokura H, et al. Stroke. 2008 Mar 6.2
2. Lazaros L, et al Acta Neurol Scand. 2008 Mar;117(3):186-90. Epub 2007 Sep 14.
3. Park K, et al. J Neurol Neurosurg Psychiatry. 2008 Feb 12.
4. Park JH, et al. Clin Neurol Neurosurg. 2008 Mar;110(3):215-21.
   Epub 2007 Dec 4.

[Ed. Note: Jim LaValle is an educator, clinician and industry consultant in the field of integrative healthcare. He is a licensed pharmacist, board certified clinical nutritionist and doctor of naturopathic medicine with more than 20 years clinical practice experience in the field of natural therapeutics and functional medicine. Named one of the "50 Most Influential Druggists" by American Druggist for his work in natural medicine, LaValle has authored 13 books, including his latest, Cracking the Metabolic Code.]

Healthy Living: The Wrong Diet Can Raise Your Cardio-Metabolic Risks By Laura LaValle, RD, LD

Americans are experiencing a shocking epidemic of health problems from insulin resistance and the Metabolic Syndrome that it leads to. It's even more shocking that many mainstream doctors are still recommending diets that are making these conditions even worse!

Here's why. A number of studies over the last few years have shown that lower carb diets are superior for control of insulin resistance and its related conditions like Metabolic Syndrome, type 2 diabetes, and high-risk cholesterol and triglyceride levels. Low-carb diets that are higher in protein and healthy fats have been shown to drastically improve the components of Metabolic Syndrome while promoting weight loss.^1-5

And...they have been shown to help maintain a better metabolic rate than conventional low calorie diets.⁷

Yet conventional medical circles still won't recommend lower carb diets, favoring instead, low calorie, low-fat diets. This is despite the fact that studies show that conventional diets containing 50-60% of calories as carbs, not only make Metabolic Syndrome worse,⁶ they lower resting energy expenditure, slowing the metabolism even further.⁷ (This is especially true for diets containing carbs that are high on the glycemic index)⁸. As resting energy expenditure is lowered, it becomes harder and harder to maintain long term weight loss and control Metabolic Syndrome.

The bottom line is that conventional diets are not effective and may be setting people up for long term failure when it comes to controlling weight and insulin resistance. Low-carb higher protein diets on the other hand are effective for maintaining weight loss and controlling Metabolic Syndrome. They have even been shown to be effective in people who have progressed to type 2 diabetes.

While many mainstream practitioners are still stubbornly adhering to a low-fat, higher carb diet, there is some light at the end of the tunnel. In one published study, the authors concluded that recommending traditional diets such as the American Heart Association Diet is in error for Metabolic Syndrome.⁶ And in another, the authors recommend focusing on reducing high glycemic foods rather than on restricting fat as a means to improving metabolic and cardiovascular health.⁹

At the LaValle Metabolic Institute, we have been recommending a 25 to 30% carbohydrate diet for years, based on some of the early research and the positive results we see in practice. If you have insulin resistance or any signs of it, you should make this dietary change as fast as you can to lower your cardio-metabolic risk!

References

1. Guiterrez, et al. JACN 1998;17(6) 595-600.
2. McAuley, et al. Diabetologia (2005) 48:8-16
3. JAMA. 2007;297:921.
4. Am J Clin Nutr 2008;87;114-25
5. Luscombe-Marsh, et al. AJCN 81(4);762-772 Apr. 2005
6. Volek J, Feinman R. Nutr and Metab 2005,2:31
7. Pereira, MA, et al. JAMA 292:2482-2490
8. Arch Int Med, July 24, 2006
9. Hu F. Health Editorial J A Coll Cardiol 2007;50:22-24.

[Ed. Note: Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at LaValle Metabolic Institute (formerly part of Living Longer Institute). She offers personal nutritional counseling at LMI for clients who need help with their diet in relation to illness or disease. Laura also provides educational services in the areas of health promotion, wellness, and disease prevention. For more information, click here.]

Recipes: Stuffed Cabbage Stew: A Metabolic Code Recipe By Laura LaValle, RD, LD

More and more research shows that a diet rich in proteins and healthy fats and complemented by plenty of low-carb vegetables is the healthiest for weight management. When insulin resistance is also a factor in healthy eating, this recipe really fits the bill. Cabbage is an excellent food for weight control and contains compounds that build up detoxification enzymes in the liver and help lower cancer risk.

Serves: 8

Nutrient Spotlight:
Excellent source of vitamins A and C
Low carb, high protein
Wheat and dairy Free

Ingredients:
1 head organic cabbage, cored and quartered
1 sweet red or green pepper, diced
1 small Serrano pepper, diced and seeded if less heat is desired
2 medium onions, diced
2 cloves garlic, minced or chopped
1 pound each organic grass-fed ground beef and free range pork
1 large can (28 oz.) organic crushed tomatoes with basil
2 cups organic tomato sauce
2 T. olive oil
1 T. fresh dill or 1 tsp. dried dill
3 tsp. Hungarian paprika
2 tsp. onion powder
sea salt, to taste
ground black pepper, to taste
4 oz. No Salt or Low Salt organic chicken broth -- or enough to thin stew to desired consistency

Directions:
Steam cabbage in a little water until crisp tender. Drain and chop coarsely. Set aside. Brown pork in Dutch oven and drain fat. Remove pork from pan and set aside. Add olive oil to Dutch oven and sauté onions until soft and lightly browned adding garlic toward the end of cooking time to avoid burning. Add spices and sauté for a few more minutes. Add raw beef and cook until browned. Add remaining ingredients: pork, crushed tomatoes and tomato sauce, peppers, chopped cabbage and dill. Cover and simmer for at least one hour to blend flavors. Taste and adjust seasonings. Add some chicken broth to achieve desired consistency.

Recipe Nutrient Analysis:
390 calories, 19 g. total fat, 6 g. saturated fat, 6 g. monounsaturated fat, 2 g polyunsaturated fat, 85 mg. cholesterol, 530 mg. sodium, 23 g. carbohydrate, 7 g. fiber, 11g. sugar, 30 g. protein, 2640 IU vitamin A, 80 mg. vitamin C, 44 mcg. folate, 80 mg. calcium, 4 mg. iron, 30 mg. magnesium, 2 mg. zinc, 680 mg. potassium.

From The Kitchen of LMI dietitian, Marta Graham, MS, RD, LD.

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These articles appear courtesy of Early to Rise’s Total Health Breakthroughs [Issue 03-25-08] which offers alternative solutions for mind, body and soul. For a complimentary subscription, visit http://www.totalhealthbreakthroughs.com

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