Heart Surgeon Admits Huge Mistake!

By Dwight Lundell, MD

Part 2 of a 2-part article

Take a moment to visualize rubbing a stiff brush repeatedly over soft skin until it becomes quite red and nearly bleeding. Let's say you kept this up several times a day, every day for five years. If you could tolerate this painful brushing, you would have a bleeding, swollen infected area that became worse with each repeated injury. This is a good way to visualize the inflammatory process that could be going on in your body right now.

Regardless of where the inflammatory process occurs, externally or internally, it is the same. I have peered inside thousands upon thousands of arteries. A diseased artery looks as if someone took a brush and scrubbed repeatedly against its wall. Several times a day, every day, the foods we eat create small injuries compounding into more injuries, causing the body to respond continuously and appropriately with inflammation.

While we savor the tantalizing taste of a sweet roll, our bodies respond alarmingly as if a foreign invader arrived declaring war. Foods loaded with sugars and simple carbohydrates, or processed with omega-6 oils for long shelf life have been the mainstay of the American diet for six decades. These foods have been slowly poisoning everyone.

How does eating a simple sweet roll create a cascade of inflammation to make you sick?

Imagine spilling syrup on your keyboard and you have a visual of what occurs inside the cell. When we consume simple carbohydrates such as sugar, blood sugar rises rapidly. In response, your pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected to avoid extra sugar gumming up the works.

When your full cells reject the extra glucose, blood sugar rises producing more insulin and the glucose converts to stored fat.

What does all this have to do with inflammation? Blood sugar is controlled in a very narrow range. Extra sugar molecules attach to a variety of proteins that in turn injure the blood vessel wall. This repeated injury to the blood vessel wall sets off inflammation. When you spike your blood sugar level several times a day, every day, it is exactly like taking sandpaper to the inside of your delicate blood vessels.

While you may not be able to see it, rest assured it is there. I saw it in over 5,000 surgical patients spanning 25 years who all shared one common denominator -- inflammation in their arteries.

Let's get back to the sweet roll. That innocent looking goody not only contains sugars, it is baked in one of many omega-6 oils such as soybean. Chips and fries are soaked in soybean oil; processed foods are manufactured with omega-6 oils for longer shelf life. While omega-6's are essential --they are part of every cell membrane controlling what goes in and out of the cell -- they must be in the correct balance with omega-3's.

If the balance shifts by consuming excessive omega-6, the cell membrane produces chemicals called cytokines that directly cause inflammation. Today's mainstream American diet has produced an extreme imbalance of these two fats. The ratio of imbalance ranges from 15:1 to as high as 30:1 in favor of omega-6. That's a tremendous amount of cytokines causing inflammation. In today's food environment, a 3:1 ratio would be optimal and healthy.

To make matters worse, the excess weight you are carrying from eating these foods creates overloaded fat cells that pour out large quantities of pro-inflammatory chemicals that add to the injury caused by having high blood sugar. The process that began with a sweet roll turns into a vicious cycle over time that creates heart disease, high blood pressure, diabetes and finally, Alzheimer's disease, as the inflammatory process continues unabated.

There is no escaping the fact that the more we consume prepared and processed foods, the more we trip the inflammation switch little by little each day. The human body cannot process, nor was it designed to consume, foods packed with sugars and soaked in omega-6 oils.

There is but one answer to quieting inflammation, and that is returning to foods closer to their natural state. To build muscle, eat more protein. Choose carbohydrates that are very complex such as colorful fruits and vegetables. Cut down on or eliminate inflammation-causing omega-6 fats like corn and soybean oil and the processed foods that are made from them. One tablespoon of corn oil contains 7,280 mg of omega-6; soybean contains 6,940 mg. Instead, use olive oil or butter from grass-fed beef.

Animal fats contain less than 20% omega-6 and are much less likely to cause inflammation than the supposedly healthy oils labeled polyunsaturated. Forget the "science" that has been drummed into your head for decades. The science that saturated fat alone causes heart disease is non-existent. The science that saturated fat raises blood cholesterol is also very weak. Since we now know that cholesterol is not the cause of heart disease, the concern about saturated fat is even more absurd today.

The cholesterol theory led to the no-fat, low-fat recommendations that in turn created the very foods now causing an epidemic of inflammation. Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favor of foods high in omega-6 fats. We now have an epidemic of arterial inflammation leading to heart disease and other silent killers.

What you can do is choose whole foods your grandmother served and not those your mom turned to as grocery store aisles filled with manufactured foods. By eliminating inflammatory foods and adding essential nutrients from fresh unprocessed food, you will reverse years of damage in your arteries and throughout your body from consuming the typical American diet.

[Ed. Note: Dr. Dwight Lundell is the past Chief of Staff and Chief of Surgery at Banner Heart Hospital, Mesa, AZ. His private practice, Cardiac Care Center was in Mesa, AZ. Recently Dr. Lundell left surgery to focus on the nutritional treatment of heart disease. He is the founder of Healthy Humans Foundation that promotes human health with a focus on helping large corporations promote wellness. He is the author of The Cure for Heart Disease and The Great Cholesterol Lie. Click here now to learn more.]

Healthy Nutrtion:
The Herb Emporium: Parsley (Umbelliferae)
By Candace Booth, ND, PhD, CNC, SHC

It is recommended that you speak with a knowledgeable
health professional before using any herbal remedy.

Most of us know that parsley is used freely in food for garnishing dishes. You may not know that it is likely to be more nutritive than the concoctions to which it adds color -- and some of us actually enjoy the taste.

The parts used from the parsley plant are the root, leaves and seeds -- virtually the whole plant has remarkable actions for the body. It can be used in the whole plant form or made into a tea or a poultice. Parsley grows easily both indoors and outdoors in partial shade and is a fun plant for herb boxes. If some of the plant is left to go to seed, you can have a constant supply.

This common delicate little plant is known as the "urinary tract herb" for its use as a diuretic and the removal of kidney and urinary stones and to alleviate painful urination. It is especially helpful where there is water retention.¹ Throughout Southeastern Mexico, parsley tea is used to treat kidney inflammation, inability to urinate and painful urination, kidney stones and edema.

Parsley is rich in vitamins and minerals and contains more iron than any other green leafy vegetable. It is especially high in vitamins A and B and it contains three times the potency of vitamin C than citrus juices.³

There is even a parsley essential oil. The seed oil is sued in soaps, detergents, colognes, cosmetics and perfumes -- especially men's fragrances. The herb and seed oils are used extensively in many types of food flavorings especially meats, pickles and sauces and in alcoholic and soft drinks. Parsley blends well with rose, orange blossom, tea tree, clary sage and other spice oils.

Here are some tips on using parsley for its wide-ranging health benefits:

As a tea for urinary health: Bring 1 quart of water to a boil. Remove from heat and add 1 cup of coarsely chopped parsley. Cover and let steep for 40 minutes, then strain and drink. Take 1 cup 4 times daily with a meal.²

For bad breath especially after eating garlic or smoking tobacco: Dip the parsley in a bit of vinegar and chew it slowly before swallowing. Offensive odors should be gone for at least 3-4 hours. Parsley will also act as a natural antibacterial agent to help prevent tooth decay.² Even your dog's breath will benefit. Simply mix several sprigs of parsley in with your regular dog chow.

To reduce swelling: Where there is swelling, mix equal parts of parsley root tea and glycerine. Saturate cloths and apply to swollen areas. This will bring water through the skin and help relieve the burden on the kidneys. At the same time, drink a 1/2 cup of parsley tea each hour.³

References

1. Hoffman, D. Holistic Herbal, Butler & Tanner Ltd., London, 1996, p. 60.
2. Heinerman, J. Healing Herbs and Spices, Prentice Hall, New Jersey, 1996, p. 365.
3. Christopher, J.R., School of Natural Healing, 11th printing, Christopher Publications, Utah, 1999, p.268.

Ed. Note: Candace Booth has a natural health practice in Mt. Dora, Florida where she offers consultations in nutrition and overcoming disease symptoms with natural healing remedies. Her new book, How Much Fat Are You Carrying? – The Ultimate Fat Loss Guide For People Who Are Sick of Diets is availableby clicking here.

Healthy Recipes:
Spinach & Crimini Mushrooms with Truffle Oil
By Kelley Herring

Although low in calories, this savory side dish is packed with nutrition. In addition to providing an excellent source of magnesium, potassium, vitamin C and folate, it's also high in a powerful antioxidant called ergothioneine found in mushrooms.¹

Time To Table: 10 minutes
Serves: 6

Excellent source of: Magnesium, Potassium, Vitamin C, Folate
Good source of: Calcium, Iron, Selenium, Niacin
Preferences: Low Carb, Low Sugar, Low Sodium, Gluten Free

Ingredients
1/2 pound organic crimini (baby bella) mushrooms
1 whole organic shallot, chopped
2 packages (10 oz) fresh organic spinach
2 tsp. truffle oil
1 Tbsp. organic, grass-fed butter

Preparation
Melt butter in large skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 5 minutes. Add shallot; sauté 2 minutes. Add spinach to skillet with mushrooms and toss over medium-high heat, allowing to just wilt slightly, about 2 minutes. Remove from heat, place in serving dish, drizzle with truffle oil. Serve.

Nutrition Information
68 calories, 4 g fat, 1 g saturated fat, 1 g monounsaturated fat, 1 polyunsaturated fat, 0 g trans fat, 5 mg cholesterol, 91 mg sodium, 6 g carbohydrate, 1 g sugar, 2 grams fiber, 4 g protein

Reference

1. Dubost N, et al. The 230th ACS National Meeting, Washington, D.C., Wednesday, August 31, 2005.

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These articles appear courtesy of Early to Rise’s Total Health Breakthroughs [Issue 02-06-09] which offers alternative solutions for mind, body and soul. For a complimentary subscription, visit http://www.totalhealthbreakthroughs.com/