Normalizing Blood Pressure Flow

Nutri­tion Tip of the Week: Nor­mal­iz­ing Blood Flow/Pressure

This nutri­tion infor­ma­tion is not intended to treat, diag­nose or mit­i­gate any dis­ease and is for infor­ma­tional pur­poses only

Blood pres­sure is con­trolled by a com­plex inter­play of fac­tors such as diet, genet­ics, response to stress, med­ica­tions, and other under­ly­ing health con­di­tions. Enlight­ened health care prac­ti­tion­ers and their patients are dis­cov­er­ing that inad­e­quately con­trolled blood pres­sure requires a mul­ti­fac­to­r­ial strat­egy. An opti­mal strat­egy employs a com­bi­na­tion of nutri­tional rec­om­men­da­tions that offer a com­pre­hen­sive approach for nor­mal­iz­ing blood pres­sure. This makes more sense con­sid­er­ing that a large num­ber of Amer­i­cans do not achieve ade­quate blood pres­sure con­trol on blood pres­sure med­ica­tion alone.

In recent years, researchers have dis­cov­ered a trio of nutri­ents that work together to help nor­mal­ize blood pres­sure along with reg­u­lar exer­cise, yoga and other breath­ing exercises. 

The fol­low­ing nutri­ents con­tain antiox­i­dants and com­pounds that help reduce oxida­tive dam­age and relax the arteries: 

Casein pep­tide– While search­ing for a nat­ural agent to help opti­mize blood pres­sure, researchers hydrolyzed (or split) the milk pro­tein known as casein and iso­lated the C12 pep­tide. Clin­i­cal stud­ies now show that the C12 pep­tide is a nat­ural ACE inhibitor that has spe­cific blood pressure–lowering effects (Karaki H et al 1990). The C12 pep­tide is not rec­om­mended for peo­ple who are aller­gic to dairy prod­ucts and, like other ACE inhibitors, preg­nant women should not take the C12 peptide.

Grape seed extract. The C12 pep­tide is not the only nat­ural agent that effec­tively sup­ports healthy blood pres­sure lev­els. Grape seed extract, which is already known to have a wealth of health ben­e­fits, con­tains high con­cen­tra­tions of polyphe­nols, potent antiox­i­dants that nat­u­rally increase the dila­tion (widen­ing) of blood ves­sels. This dila­tion nat­u­rally increases blood flow while decreas­ing blood pres­sure (Siva B et al 2006). Grape seed extract is con­sid­ered safe and is well tolerated.

Pome­gran­ate extract. Pome­gran­ates are fast becom­ing known as one of the health­i­est foods we can eat, largely because of their ben­e­fi­cial effects on car­dio­vas­cu­lar health (Avi­ram M et al 2001). While many peo­ple drink pome­gran­ate juice, pome­gran­ate extract may hold even greater benefits.

The ben­e­fit of sup­ple­ment­ing with pome­gran­ate extract (rather than drink­ing the juice or eat­ing the fruit) is that the extract, unlike the juice, con­tains vir­tu­ally no sugar or calo­ries, and requires no refrig­er­a­tion to main­tain opti­mal qual­ity. Inter­est­ingly, com­mer­cial pome­gran­ate juice and whole fruit extracts con­tain ben­e­fi­cial phy­tonu­tri­ents that are not obtained from eat­ing the pome­gran­ate fruit itself (Gil MI et al 2000). In par­tic­u­lar, puni­cala­gins, the pri­mary antiox­i­dant found in pome­gran­ates, are con­cen­trated in the husk and in the juice of the whole fruit (Gil MI et al 2000).

Sci­en­tists are now study­ing pome­gran­ate extract to uncover the many advan­tages it may have for human health. Pome­gran­ates con­tain an array of ben­e­fi­cial phy­tonu­tri­ents such as phe­no­lic com­pounds and tan­nins, includ­ing puni­cala­gins, which are unique to pome­gran­ates. Sev­eral com­pounds in pome­gran­ates are potent antiox­i­dants and ACE inhibitors (Avi­ram M et al 2001). Researchers have deter­mined that oxida­tive stress can dis­rupt the bal­ance of vaso­con­strict­ing and vasodi­lat­ing bio­chem­i­cals in the endothe­lium, con­tribut­ing to high blood pres­sure and endothe­lial dys­func­tion. By quench­ing oxida­tive stress, antiox­i­dants may help pre­vent vaso­con­stric­tion, lower blood pres­sure, and pro­mote healthy endothe­lial func­tion (Kitiyakara C et al 1998).

Addi­tional Nutri­tional Support

While the three nutri­ents dis­cussed can form the back­bone of a nat­ural approach to nor­mal­iz­ing blood pres­sure (and may work in con­junc­tion with blood pressure–lowering med­ica­tion), there are many other nutri­ents that may also help nor­mal­ize blood pressure.

Min­er­als. Mag­ne­sium works in con­junc­tion with cal­cium, potas­sium, vit­a­min D, and other nutri­ents to con­trol the con­trac­tion and relax­ation of mus­cles. It is very impor­tant to main­tain the cor­rect bal­ance for proper blood pres­sure maintenance.

Vit­a­min E is an antiox­i­dant that detox­i­fies (reduces) strong oxi­dants in the body. It sta­bi­lizes cell mem­branes and reg­u­lates oxi­da­tion reac­tions, as well as pro­tects polyun­sat­u­rated fatty acids and vit­a­min A. Meta-analyses have sug­gested that vit­a­min E may be par­tic­u­larly ben­e­fi­cial for patients who have high blood pres­sure or car­dio­vas­cu­lar prob­lems (Taber M 2006).

Vit­a­min C, also known as ascor­bic acid, is an antiox­i­dant that pro­tects other bio­chem­i­cals from oxi­da­tion by being oxi­dized itself. A small, well-controlled study of 39 par­tic­i­pants showed that treat­ment with vit­a­min C sig­nif­i­cantly low­ered blood pres­sure after 30 days, while placebo had no effect (Duffy SJ et al 1999).

Omega-3 fatty acids are essen­tial fatty acids, which means the body needs these sub­stances but is unable to man­u­fac­ture them. They must come from food, such as cold-water fish or flaxseed. Stud­ies that have looked at the inci­dence of high blood pres­sure and omega-3 fatty acids in large pop­u­la­tions sug­gest that diets high in omega-3 fatty acids or dietary sup­ple­men­ta­tion with omega-3 fatty acids can reduce blood pres­sure (Hira­fuji M et al 2003). It appears that omega-3 fatty acids have a direct widen­ing effect on blood ves­sels (Din JN et al 2004).  A great source avail­able at my Meta­gen­ics Web­site.  See below.

Coen­zyme Q10 (CoQ10). CoQ10 is found in the mito­chon­dria, which is the energy-producing cen­ter of cells. It is involved in mak­ing the mol­e­cule known as adeno­sine triphos­phate (ATP). ATP is the cell’s major energy source. CoQ10 also serves as an antiox­i­dant. Some stud­ies have sug­gested that CoQ10 may stim­u­late the immune sys­tem and increase resis­tance to dis­ease (Folk­ers K et al 1988), as well as lower blood pres­sure (Hodg­son JM et al 2002).   A good option avail­able on my Meta­gen­ics Web­site.  See below.

L-arginine s a basic amino acid found in many pro­teins and is essen­tial to growth and health main­te­nance in all ver­te­brates. There is abun­dant evi­dence that it also plays an impor­tant role in main­tain­ing endothe­lial func­tion and blood ves­sel dila­tion and in reduc­ing blood pres­sure. L-arginine is a pre­cur­sor to nitric oxide, which is essen­tial for the proper func­tion of the endothe­lium. L-arginine has been shown to boost lev­els of nitric oxide, which reduces endothe­lial dys­func­tion (Boger RH et al 2005; Ras­mussen C et al 2005). This helps main­tain vas­cu­lar integrity (Boger RH et al 2005).  All Amino Acids have an oppo­site to keep them in bal­ance.  So if you increase your intake of L-arginine be sure to con­sider L-Lysine in addition.

Tau­rine– a sulfur-containing amino acid that is clas­si­fied as con­di­tion­ally essen­tial, since the body can pro­duce it from other amino acids, such as cys­teine, based on the body’s needs. A study was per­formed on 10 young adults who were bor­der­line hyper­ten­sive and took 6 g/day of tau­rine. Their aver­age sys­tolic blood pres­sure decreased 9 mm Hg (Fujita T et al 1987). Researchers spec­u­late that tau­rine may mod­u­late an over­ac­tive sym­pa­thetic ner­vous sys­tem (Mil­i­tante JD et al 2002).

Gar­lic:  Many patients who have high blood pres­sure use gar­lic to nor­mal­ize high blood pres­sure or help pre­vent fatty plaque buildup in the arter­ies and block­ages that can lead to heart attack or stroke. The sul­fur com­pounds, espe­cially allicin, are the active ingre­di­ents in gar­lic (Tat­tel­man E 2005). More med­ical research is under­way to assess the use­ful­ness of gar­lic to pre­vent heart dis­ease, stroke, and high blood pres­sure (Edwards QT et al 2005).

Hawthorn (Cratae­gus oxy­a­can­tha; Cratae­gus monog­yna). Hawthorn berries have been used tra­di­tion­ally for car­dio­vas­cu­lar health. Hawthorn appears to mildly reduce blood pres­sure, pos­si­bly via blood ves­sel dila­tion (Chang WT et al 2005; Schus­sler M et al 1995; Leucht­gens H 1993). One study exam­ined the effects of vary­ing doses of hawthorn (500 mg, 600 mg, and a com­bi­na­tion of both dosages) on essen­tial hyper­ten­sion. Researchers found a promis­ing reduc­tion in the rest­ing dias­tolic blood pres­sure of (as well as a reduc­tion in anx­i­ety in) the patients who were tak­ing hawthorn (Walker AF et al 2002).

Olive leaf (Olea europaea) extract. One of the pri­mary active con­stituents of olive leaf extract is oleu­ropein, a com­plex of flavonoids, esters, and iri­doid gly­co­sides, which may have vasodila­tive prop­er­ties. Research on the hypoten­sive effects of this plant found that, when an extract was given for 3 months, blood pres­sure was reduced in all patients and there were no adverse effects (Cherif S et al 1996).

Because many of the nutri­ents that nor­mal­ize blood pres­sure act along the same meta­bolic path­ways as blood pressure–lowering med­ica­tions, it is impor­tant to let your physi­cian know which sup­ple­ments you are tak­ing before begin­ning con­ven­tional blood pres­sure medication.

 

Nutri­ents that may help nor­mal­ize blood pres­sure include:  (Many believe that 115/75 is the opti­mal blood pressure.)

  • C12 Casein Peptide—200 to 400 mil­ligrams (mg)/day
  • •Grape Seed Extract—150 to 300 mg/day
  • •Pome­gran­ate extract—50 to 100 mg/day
  • •Calcium—1200 to 1500 mg/day (with Mag­ne­sium (2–1 ratio)and Vit­a­min D added
  • • CoQ10—100 to 300 mg/day
  • • Garlic—1200 mg/day
  • •Hawthorne—240 mg twice a day between meals
  • •L-Arginine-2000 mg three times a day between meals (con­sider tak­ing L-Lysine as well)
  • •Magnesium—500 mg/day (or more), based on max­i­mum bowel tol­er­ance and hypoten­sive effect; take the most at night before bed
  • •Olive Leaf extract—500 mg/day
  • EPA and DHA Omega 3 Oils—1400 mg/day of EPA and 1000 mg/day of DHA
  • •Potassium—99 mg/day (or more) when instructed to do so by a health care pro­fes­sional, based on blood test results. Dis­cuss with your health professional
  • •SOy Protein—17 to 34 grams (g)/day-if you are non-allergic
  • •Taurine—1000 to 6000 mg/day
  • •Vit­a­min C—1 to 3 g/day
  • •Vit­a­min E—400 Inter­na­tional Units (IU)/day with about 200 mg of gamma-tocopherol

Saftey notes:  Con­sider the effects of each sup­ple­ment taken

An aggres­sive pro­gram of dietary sup­ple­men­ta­tion should not be launched with­out the super­vi­sion of a qual­i­fied physi­cian. Sev­eral of the nutri­ents sug­gested in this pro­to­col may have adverse effects. These include:

Coen­zyme Q10

  • •See your doc­tor and mon­i­tor your blood glu­cose level fre­quently if you take CoQ10 and have dia­betes. Sev­eral clin­i­cal reports sug­gest that tak­ing CoQ10 may improve glycemic con­trol and the func­tion of beta cells in peo­ple who have type 2 diabetes.
  • •Statin drugs (such as lovas­tatin, sim­vas­tatin, and pravas­tatin) are known to decrease CoQ10 levels.

Cal­cium

  • •Do not take cal­cium if you have hypercalcemia.
  • •Do not take cal­cium if you form calcium-containing kid­ney stones.
  • •Ingest­ing cal­cium with­out food can increase the risk of kid­ney stones in women and pos­si­bly men.
  • •Cal­cium can cause gas­troin­testi­nal symp­toms such as con­sti­pa­tion, bloat­ing, gas, and flatulence.
  • •Large doses of cal­cium car­bon­ate (12 grams or more daily or 5 grams or more of ele­men­tal cal­cium daily) can cause milk-alkali syn­drome, nephro­cal­ci­nosis, or renal insufficiency.

EPA/DHA

  • •Con­sult your doc­tor before tak­ing EPA/DHA if you take war­farin (Coumadin). Tak­ing EPA/DHA with war­farin may increase the risk of bleeding.
  • •Dis­con­tinue using EPA/DHA 2 weeks before any sur­gi­cal procedure.

Gar­lic

  • •Gar­lic has blood-thinning, anti­clot­ting properties.
  • •Dis­con­tinue using gar­lic before any sur­gi­cal procedure.
  • •Gar­lic can cause headache, mus­cle pain, fatigue, ver­tigo, watery eyes, asthma, and gas­troin­testi­nal symp­toms such as nau­sea and diarrhea.
  • •Ingest­ing large amounts of gar­lic can cause bad breath and body odor.

Hawthorn

  • •High doses of hawthorn are toxic and may induce seda­tion and abnor­mally low blood pressure.
  • •Do not take hawthorn if you take digoxin. Hawthorn can inter­fere with the effects of digoxin.

L-Arginine

  • •Do not take L-arginine if you have the rare genetic dis­or­der argininemia.
  • •Con­sult your doc­tor before tak­ing L-arginine if you have can­cer. L-arginine can stim­u­late growth hormone.
  • •Con­sult your doc­tor before tak­ing L-arginine if you have kid­ney fail­ure or liver failure.
  • •Con­sult your doc­tor before tak­ing L-arginine if you have her­pes sim­plex. L-arginine may increase the pos­si­bil­ity of recurrence.

Mag­ne­sium

  • •Do not take mag­ne­sium if you have kid­ney fail­ure or myas­the­nia gravis.

Olive Leaf Oil

  • •Do not take olive leaf oil if you have a his­tory of gallstones.

Potas­sium

  • •Do not take potas­sium if you have hyper­kalemia (a greater-than-normal con­cen­tra­tion of potas­sium in the blood).
  • •Con­sult your doc­tor before tak­ing potas­sium for potas­sium deficiency.
  • •Potas­sium can cause rash and gas­troin­testi­nal symp­toms such as nau­sea, vom­it­ing, and diarrhea.

Soy

  • •Do not take soy if you have an estro­gen receptor-positive tumor.
  • •Soy has been asso­ci­ated with hypothyroidism.

Vit­a­min C

  • •Do not take vit­a­min C if you have a his­tory of kid­ney stones or of kid­ney insuf­fi­ciency (defined as hav­ing a serum cre­a­tine level greater than 2 mil­ligrams per deciliter and/or a cre­a­ti­nine clear­ance less than 30 mil­li­liters per minute.
  • •Con­sult your doc­tor before tak­ing large amounts of vit­a­min C if you have hemochro­mato­sis, tha­lassemia, sider­ob­las­tic ane­mia, sickle cell ane­mia, or ery­thro­cyte glucose-6-phosphate dehy­dro­ge­nase (G6PD) defi­ciency. You can expe­ri­ence iron over­load if you have one of these con­di­tions and use large amounts of vit­a­min C.

Vit­a­min D

  • •Do not take vit­a­min D if you have hypercalcemia.
  • •Con­sult your doc­tor before tak­ing vit­a­min D if you are tak­ing digoxin or any car­diac glycoside.
  • •Only take large doses of vit­a­min D (2000 inter­na­tional units or 50 micro­grams or more daily) if pre­scribed by your doctor.
  • •See your doc­tor fre­quently if you take vit­a­min D and thi­azides or if you take large doses of vit­a­min D. You may develop hypercalcemia.
  • •Chronic large doses (95 micro­grams or 3800 inter­na­tional units or more daily) of vit­a­min D can cause hypercalcemia.

If tak­ing pre­scrip­tion drug Coumadin-ok with an emergency-it helps keep arter­ies open dur­ing a heart attack.  Con­sult your Dr while tak­ing Coumadin for extended peri­ods as It is a blood thin­ner.  If tak­ing Coumadin do not take turmeric, niacin or fish oil because it causes the Coumadin to be too effec­tive in thin­ning the blood which could cause a bleed out.  Also do not take it along with blood coag­u­la­tor such as vit­a­min K (grape­fruit) because it can cause a clot and stroke.

Check with your doc­tor before choos­ing a sup­ple­ment program

I am avail­able for pri­vate nutri­tion con­sul­ta­tion by con­tact­ing me at info@integratedwellness-sd.com

You can also find some of the high qual­ity sup­ple­ments above on my sup­ple­ment web­site at www.evowellnu.com.  I rec­om­mend at least a free phone con­sul­ta­tion by con­tact­ing me via email at info@integratedwellness-sd.com before mak­ing your pur­chase.  With each phone con­sul­ta­tion you will receive 20% off your first pur­chase and free shipping

Dhyan­jot

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What about Buckwheat Grouts-Myths and Truth about Buckwheat

Wel­come to the Evo­lu­tion Well­ness and Nutri­tion blog by Dhyan­jot: HHC, CYT
Detox Cleanse Spe­cial­ist, Holis­tic Health Coach, and Cer­ti­fied Yoga Teacher
For more infor­ma­tion go to www.jotyoga.com
http://evolutionwellness.metagenics.com/store

I wanted to give you some great infor­ma­tion about the gluten free easy to digest buck­wheat grouts.  It can be sprouted and added to you break­fast cereal.  It is a fruit seed and not a grain with actu­ally no wheat.  How awe­some is that!  It is part of the cleanse cereal.  Add some soaked chopped wal­nuts and almonds with approved fruits, fresh almond milk with a touch of maple syrup makes for an amaz­ing break­fast.  If you want some­thing even more fill­ing and sus­tain­ing add a cou­ple of table­spoons of sprouted mung beans.  What a great way to ground if you are feel­ing a lit­tle too airy and ungrounded.  Check out some of the health ben­e­fits that I pulled from the whfoods.org.   Those that have jumped on the fad “Paleo Diet” should con­sider buck­wheat grouts.  Grains and fiber are a big part of our world and have many essen­tial nutri­ents for sus­tain­able healthy liv­ing.  Choos­ing the right grains, when to eat those grains and eat­ing the cor­rect por­tion is of the utmost impor­tance and can be very ben­e­fi­cial to a diet high in ani­mal meat prod­ucts.  Buck­wheat helps main­tain a healthy gall­blad­der which is very impor­tant for meat eaters.

What is Buck­wheat Grouts:

While many peo­ple think that buck­wheat is a cereal grain, it is actu­ally a fruit seed that is related to rhubarb and sor­rel.  Com­mon and tar­tary buck­wheat are the vari­eties that are pop­u­lar in the United States. Its name is sup­pos­edly derived from the Dutch word bock­weit, which means “beech wheat,” reflect­ing buckwheat’s beechnut-like shape and its wheat-like char­ac­ter­is­tics. Buck­wheat flow­ers are very fra­grant and are attrac­tive to bees that use them to pro­duce a spe­cial, strongly fla­vored, dark honey.

While buck­wheat is of sim­i­lar size to wheat ker­nels, it fea­tures a unique tri­an­gu­lar shape. In order to be edi­ble, the outer hull must be removed, a process that requires spe­cial milling equip­ment due to its unusual shape. Buck­wheat is sold either unroasted or roasted, the lat­ter often­times called “kasha,” from which a tra­di­tional Euro­pean dish is made. Unroasted buck­wheat has a soft, sub­tle fla­vor, while roasted buck­wheat has more of an earthy, nutty taste. Its color ranges from tannish-pink to brown. Buck­wheat is often served as a rice alter­na­tive or porridge.

Buck­wheat is also ground into flour, avail­able in either light or dark forms, with the darker vari­ety being more nutri­tious. Since buck­wheat does not con­tain gluten, it is often mixed with some type of gluten-containing flour (such as wheat) for bak­ing. In the United States, buck­wheat flour is often used to make buck­wheat pan­cakes, a real delight, espe­cially for those aller­gic to wheat.
His­tory

Buck­wheat is native to North­ern Europe as well as Asia. From the 10th through the 13th cen­tury, it was widely cul­ti­vated in China. From there, it spread to Europe and Rus­sia in the 14th and 15th cen­turies, and was intro­duced in the United States by the Dutch dur­ing the 17th century.

Buck­wheat is widely pro­duced in Rus­sia and Poland, where it plays an impor­tant role in their tra­di­tional cuisines. Other coun­tries where buck­wheat is cul­ti­vated com­mer­cially include the United States, Canada, and France, the coun­try famous for its buck­wheat crepes.

Health Ben­e­fits
Car­dio­vas­cu­lar Sys­tem Health

Diets that con­tain buck­wheat have been linked to bal­anc­ing cho­les­terol and high blood pres­sure. The Yi peo­ple of China con­sume a diet high in buck­wheat (100 grams per day, about 3.5 ounces). When researchers tested blood lipids of 805 Yi Chi­nese, they found that buck­wheat intake was asso­ci­ated with lower total serum cho­les­terol, lower low-density lipopro­tein cho­les­terol (LDL, the form linked to car­dio­vas­cu­lar dis­ease), and a high ratio of HDL (health-promoting cho­les­terol) to total cholesterol.

Buckwheat’s ben­e­fi­cial effects are due in part to its rich sup­ply of flavonoids, par­tic­u­larly rutin. Flavonoids are phy­tonu­tri­ents that pro­tect against dis­ease by extend­ing the action of vit­a­min C and act­ing as antiox­i­dants. Buckwheat’s lipid-lowering activ­ity is largely due to rutin and other flavonoid com­pounds. These com­pounds help main­tain blood flow, keep platelets from clot­ting exces­sively (platelets are com­pounds in blood that, when trig­gered, clump together, thus pre­vent­ing exces­sive blood loss, and pro­tect LDL from free rad­i­cal oxi­da­tion into poten­tially harm­ful cho­les­terol oxides. All these actions help to pro­tect against heart disease.

Buck­wheat is also a good source of mag­ne­sium. This min­eral relaxes blood ves­sels, improv­ing blood flow and nutri­ent deliv­ery while low­er­ing blood pressure—the per­fect com­bi­na­tion for a healthy car­dio­vas­cu­lar system.

Bet­ter Blood Sugar Con­trol and A Low­ered Risk of Diabetes

The nutri­ents in buck­wheat may con­tribute to blood sugar con­trol. In a test that com­pared the effect on blood sugar of whole buck­wheat groats to bread made from refined wheat flour, buck­wheat groats sig­nif­i­cantly low­ered blood glu­cose and insulin responses. Whole buck­wheats also scored high­est on their abil­ity to sat­isfy hunger.

When researchers fol­lowed almost 36,000 women in Iowa dur­ing a six-year long study of the effects of whole grains and the inci­dence of dia­betes, they found that women who con­sumed an aver­age of 3 serv­ings of whole grains daily had a 21 per­cent lower risk of dia­betes com­pared to those who ate one serv­ing per week. Because buck­wheat is a good source of mag­ne­sium, it is also impor­tant to note that women who ate the most foods high in mag­ne­sium had a 24 per­cent lower risk of dia­betes com­pared to women who ate the least.

Buck­wheat and other whole grains are also rich sources of mag­ne­sium, a min­eral that acts as a co-factor for more than 300 enzymes, includ­ing enzymes involved in the body’s use of glu­cose and insulin secretion.

Helps Pre­vent Gallstones

Eat­ing foods high in insol­u­ble fiber, such as buck­wheat, can help women avoid gall­stones, shows a study pub­lished in the Amer­i­can Jour­nal of Gas­troen­terol­ogy.

Study­ing the over­all fiber intake and types of fiber con­sumed over a 16 year period by over 69,000 women in the Nurses Health Study, researchers found that those con­sum­ing the most fiber over­all (both sol­u­ble and insol­u­ble) had a 13% lower risk of devel­op­ing gall­stones com­pared to women con­sum­ing the fewest fiber-rich foods.

Lig­nans Pro­tect against Heart Disease

One type of phy­tonu­tri­ent espe­cially abun­dant in whole grains such as buck­wheat are plant lig­nans, which are con­verted by friendly flora in our intestines into mam­malian lig­nans, includ­ing one called entero­lac­tone that is thought to pro­tect against breast and other hormone-dependent can­cers as well as heart dis­ease. When blood lev­els of entero­lac­tone were mea­sured in 857 post­menopausal women in a Dan­ish study pub­lished in the Jour­nal of Nutri­tion, women eat­ing the most whole grains were found to have sig­nif­i­cantly higher blood lev­els of this pro­tec­tive lig­nan. Women who ate more cab­bage and leafy veg­eta­bles also had higher entero­lac­tone levels.

Sig­nif­i­cant Car­dio­vas­cu­lar Ben­e­fits for Post­menopausal Women

Eat­ing a serv­ing of whole grains, such as buck­wheat, at least 6 times each week is an espe­cially good idea for post­menopausal women with high cho­les­terol, high blood pres­sure or other signs of car­dio­vas­cu­lar dis­ease (CVD).

A 3-year prospec­tive study of over 220 post­menopausal women with CVD, pub­lished in the Amer­i­can Heart Jour­nal, shows that those eat­ing at least 6 serv­ings of whole grains each week expe­ri­enced both:

  • Slowed pro­gres­sion of ath­er­o­scle­ro­sis, the build-up of plaque that nar­rows the ves­sels through which blood flows, and
  • Less pro­gres­sion in steno­sis, the nar­row­ing of the diam­e­ter of arte­r­ial passageways.

The women’s intake of fiber from fruits, veg­eta­bles and refined grains was not asso­ci­ated with a less­en­ing in CVD progression.

Fiber from Whole Grains and Fruit Pro­tec­tive against Breast Cancer

When researchers looked at how much fiber 35,972 par­tic­i­pants in the UK Women’s Cohort Study ate, they found a diet rich in fiber from whole grains, such as buck­wheat, and fruit offered sig­nif­i­cant pro­tec­tion against breast can­cer for pre-menopausal women. (Cade JE, Bur­ley VJ, et al., Inter­na­tional Jour­nal of Epi­demi­ol­ogy).

Pre-menopausal women eat­ing the most fiber (>30 grams daily) more than halved their risk of devel­op­ing breast can­cer, enjoy­ing a 52% lower risk of breast can­cer com­pared to women whose diets sup­plied the least fiber (<20 grams/day).

Fiber sup­plied by whole grains offered the most pro­tec­tion. Pre-menopausal women eat­ing the most whole grain fiber (at least 13 g/day) had a 41% reduced risk of breast can­cer, com­pared to those with the low­est whole grain fiber intake (4 g or less per day).

Fiber from fruit was also pro­tec­tive. Pre-menopausal women whose diets sup­plied the most fiber from fruit (at least 6 g/day) had a 29% reduced risk of breast can­cer, com­pared to those with the low­est fruit fiber intake (2 g or less per day).

Meta-analysis Explains Whole Grains’ Health Benefits

In many stud­ies, eat­ing whole grains, such as buck­wheat, has been linked to pro­tec­tion against ath­er­o­scle­ro­sis, ischemic stroke, dia­betes, insulin resis­tance, obe­sity, and pre­ma­ture death. A new study and accom­pa­ny­ing edi­to­r­ial, pub­lished in the Amer­i­can Jour­nal of Clin­i­cal Nutri­tion explains the likely rea­sons behind these find­ings and rec­om­mends at least 3 serv­ings of whole grains should be eaten daily.

Whole grains are con­cen­trated sources of fiber. In this meta-analysis of 7 stud­ies includ­ing more than 150,000 per­sons, those whose diets pro­vided the high­est dietary fiber intake had a 29% lower risk of car­dio­vas­cu­lar dis­ease com­pared to those with the low­est fiber intake.

But it’s not just fiber’s abil­ity to serve as a bulk­ing agent that is respon­si­ble for its ben­e­fi­cial effects as a com­po­nent of whole grains. Wheat bran, for exam­ple, which con­sti­tutes 15% of most whole-grain wheat ker­nels but is vir­tu­ally non-existent in refined wheat flour, is rich in min­er­als, antiox­i­dants, lig­nans, and other phytonutrients—as well as in fiber.

In addi­tion to the matrix of nutri­ents in their dietary fibers, the whole-grain arse­nal includes a wide vari­ety of addi­tional nutri­ents and phy­tonu­tri­ents that reduce the risk of car­dio­vas­cu­lar dis­ease. Com­pounds in whole grains that have cholesterol-lowering effects include polyun­sat­u­rated fatty acids, oligosac­cha­rides, plant sterols and stanols, and saponins.

Whole grains are also impor­tant dietary sources of water-soluble, fat-soluble, and insol­u­ble antiox­i­dants. The long list of cereal antiox­i­dants includes vit­a­min E, tocotrieonols, sele­nium, phe­no­lic acids, and phytic acid. These mul­ti­func­tional antiox­i­dants come in immediate-release to slow-release forms and thus are avail­able through­out the gas­troin­testi­nal tract over a long period after being consumed.

The high antiox­i­dant capac­ity of wheat bran, for exam­ple, is 20-fold that of refined wheat flour (endosperm). Although the role of antiox­i­dant sup­ple­ments in pro­tect­ing against car­dio­vas­cu­lar dis­ease has been ques­tioned, prospec­tive pop­u­la­tion stud­ies con­sis­tently sug­gest that when con­sumed in whole foods, antiox­i­dants are asso­ci­ated with sig­nif­i­cant pro­tec­tion against car­dio­vas­cu­lar dis­ease. Because free rad­i­cal dam­age to cho­les­terol appears to con­tribute sig­nif­i­cantly to the devel­op­ment of ath­er­o­scle­ro­sis, the broad range of antiox­i­dant activ­i­ties from the phy­tonu­tri­ents abun­dant in whole-grains is thought to play a strong role in their cardio-protective effects.

Like soy­beans, whole grains are good sources of phy­toe­stro­gens, plant com­pounds that may affect blood cho­les­terol lev­els, blood ves­sel elas­tic­ity, bone metab­o­lism, and many other cel­lu­lar meta­bolic processes.

Whole grains are rich sources of lig­nans that are con­verted by the human gut to entero­lac­tone and entero­di­ole. In stud­ies of Finnish men, blood lev­els of entero­lac­tone have been found to have an inverse rela­tion not just to cardiovascular-related death, but to all causes of death, which sug­gests that the plant lig­nans in whole grains may play an impor­tant role in their pro­tec­tive effects.

Lower insulin lev­els may also con­tribute to the pro­tec­tive effects of whole grains. In many per­sons, the risks of ath­er­o­scle­rotic car­dio­vas­cu­lar dis­ease, dia­betes, and obe­sity are linked to insulin resis­tance. Higher intakes of whole grains are asso­ci­ated with increased sen­si­tiv­ity to insulin in pop­u­la­tion stud­ies and clin­i­cal tri­als. Why? Because whole grains improve insulin sen­si­tiv­ity by low­er­ing the glycemic index of the diet while increas­ing its con­tent of fiber, mag­ne­sium, and vit­a­min E.

The whole ker­nel of truth: as part of your healthy way of eat­ing, whole grains, such as buck­wheat, can sig­nif­i­cantly lower your risk of car­dio­vas­cu­lar dis­ease, obe­sity and type 2 diabetes.

How to Select and Store:

Just as with any other food that you may pur­chase in the bulk sec­tion, make sure that the bins con­tain­ing the buck­wheat are cov­ered and that the store has a good prod­uct turnover to ensure its max­i­mal fresh­ness. Whether pur­chas­ing buck­wheat in bulk or in a pack­aged con­tainer, make sure there is no evi­dence of moisture.

Place buck­wheat in an air­tight con­tainer and store in a cool dry place. Buck­wheat flour should be always stored in the refrig­er­a­tor, while other buck­wheat prod­ucts should be kept refrig­er­ated if you live in a warm cli­mate or dur­ing peri­ods of warmer weather. Stored prop­erly, whole buck­wheat can last up to one year, while the flour will keep fresh for sev­eral months.

Tips for Prepar­ing Buckwheat

Like all grains, buck­wheat should be rinsed thor­oughly under run­ning water before cook­ing, and any dirt or debris should be removed. After rins­ing, add one part buck­wheat to two parts boil­ing water or broth. After the liq­uid has returned to a boil, turn down the heat, cover and sim­mer for about 30 minutes.

A Few Quick Serv­ing Ideas

  • Com­bine buck­wheat flour with whole wheat flour to make deli­cious breads, muffins and pancakes.
  • Cook up a pot of buck­wheat for a change of pace from hot oat­meal as a deli­cious hearty break­fast cereal.
  • Add cooked buck­wheat to soups or stews to give them a hardier fla­vor and deeper texture.
  • Add chopped chicken, gar­den peas, pump­kin seeds and scal­lions to cooked and cooled buck­wheat for a delight­ful lunch or din­ner salad.Indi­vid­ual Concerns

Buck­wheat can be safely eaten by peo­ple who have celiac dis­ease as it does not con­tain gluten. Buck­wheat can be a good sub­sti­tute for wheat, oats, rye and bar­ley in a gluten-free diet.

Nutri­tional Profile

Buck­wheat is a very good source of man­ganese and a good source of cop­per, mag­ne­sium, ‚dietary fiber, and phos­pho­rus. Buck­wheat con­tains two flavonoids with sig­nif­i­cant health-promoting actions: rutin and quercitin. The pro­tein in buck­wheat is a high qual­ity pro­tein, con­tain­ing all eight essen­tial amino acids, includ­ing lysine.

This great food is part of the break­fast cereal in my Evo­lu­tion Cleanse.  It is so easy to digest, it is sus­tain­ing, and it soaks beau­ti­fully.  The best part is that it is fairly neu­tral in taste and goes so well with so many things mak­ing it a great base for a break­fast cereal.

I hope you are enjoy­ing your cereal.  Sprin­kle a lit­tle ground Acai on top of your cereal with a lit­tle ground hemp, chopped wal­nuts and berries.  Now tell me that is not a deli­cious cereal that you can have all year long.  What a great way to honor your­self in health each morn­ing. Enjoy!

For more infor­ma­tion and for nutri­tional coun­sel­ing go to www.jotyoga.com

Posted in Kundalini Yoga, Life Journey, Nutrition | Leave a comment

Essential Fatty Acids-DHA EPA ALA

What are Essen­tial Fatty Acids? 

Nutri­ents required for liv­ing cells to func­tion properly 

Too much Omega-6 intake is a key health issue in the US 

Need for Omega-3s is greater because of exces­sive Omega-6 in the diet 

Why are they Essential?

Omega-3 Ben­e­fits:

  • Heart health 
  • Joint health
  • Men­tal health
  • Immune health
  • Infant and child development

Key Ben­e­fits of Omega-3

  • Qual­ity of Life
  • Longevity

Research and devel­op­ment of Essen­tial Fatty Acids:

–Pure fish oil sup­ple­ments are safe
–1752–1784—First reports of using fish oil for human health were from Samuel Kay, MD, at the Man­ches­ter Infir­mary.  He observed that cod liver oil improved bone and joint health.
–In Nor­way, there was a shift towards less heart dis­ease and greater longevity when Nor­we­gians were forced to eat more fish and less meat and ani­mal fats dur­ing the 2nd World War. 
–Sci­en­tists noted that Inuit Eski­mos in Green­land had bet­ter heart health and greater longevity when com­pared to peo­ple in Den­mark, even though the Eski­mos ate a high fat diet. The Eski­mos were eat­ing an Omega-3 rich diet 


1971–First sci­en­tific pub­li­ca­tion indi­cat­ing that 
Omega-3 from fish sup­ports heart health in the US.  It was deter­mined that:

  • Essen­tial Fatty Acids (EFAs) are polyun­sat­u­rated (liq­uid) fats iden­ti­fied as essen­tial to human health.  They are nutri­ents required for proper func­tion of all liv­ing cells.  
  • EFAs impact every bio­log­i­cal process in the body 
  • Fish oil sup­ple­ments are a rec­og­nized key ele­ment in improv­ing over­all human health
  • Omega-3s are crit­i­cal (essen­tial!) for good health 
  • In the body, Omega-3 fats are found in cell mem­branes.  Mem­branes are the “hous­ing,” the outer struc­ture, that encases what is inside the cell.  The health of cell mem­branes is vital for all liv­ing bio­log­i­cal processes—getting enough Omega-3 keeps cell mem­branes healthy and work­ing properly. 

With­out suf­fi­cient sup­ply of Omega-3 fats 

  • cells become less flexible—compromising cell func­tion­ing and over­all health 
  • cells become less permeable—impacting release of waste products

Why Omega­ge­net­ics EPA DHA by Meta­gen­ics. It is rec­om­mended to have approx­i­mately 1400 mg a day in Omega 3 fatty acids for bet­ter cir­cu­la­tion, heart health, and weight man­age­ment.  I rec­om­mend only eat­ing Salmon a max­i­mum of 2 times a week and the other days tak­ing the fish oil.  There are many lower qual­ity fish oils on the mar­ket but buy­ing a low qual­ity fish oil can be worse than tak­ing no fish oil in many cases because bad oil can be more harm­ful than no oil.

This is why I like Meta­gen­ics fish oil:  Its always fresh, they take the time to remove the heavy met­als, and then take their sci­en­tific exper­tise to put the oil back together in its orig­i­nal bio-accessible state.  There is a good Algae alter­na­tive–Omega­gen­ics EPA DHA 300 Algae if you are veg­e­tar­ian or vegan option but is a good option for those who do not want to con­sume ani­mal prod­uct and want some­thing much more effec­tive than the dif­fi­cult to process plant based flax seed or oil where the body has to con­vert the plant based omega 3’s into what the body can uti­lize.  you need large qual­i­ties to into the bio-available form.  Take this sup­ple­ment each day if you don’t eat Salmon or other food high in Omega 3 fatty acids.

Does ALA in flax seed and wal­nuts deliver the same ben­e­fits as EPA and DHA? The jury’s still out on that, note the researchers, who included James Friel, PhD, of Canada’s Uni­ver­sity of Man­i­toba. The opti­mal dose of ALA is also not known.

Flaxseed and Firefighters

Friel’s team stud­ied 62 male fire­fight­ers in the Cana­dian city of Winnipeg.

Why fire­fight­ers? The researchers explain that fire­fight­ers tend to have risk fac­tors for coro­nary heart dis­ease includ­ing high stress lev­els, high-fat diets, lit­tle exer­cise while in the fire hall, and being older than 40.

The researchers gave the fire­fight­ers flaxseed oil sup­ple­ments in var­i­ous doses, fish oil sup­ple­ments or a placebo to take daily for 12 weeks.

As expected, blood lev­els of EPA and DHA rose in the fish oil group, and ALA rose in the flaxseed oil group. EPA lev­els also rose in the flaxseed oil group, but only at the higher doses (2.4 to 3.6 grams per day). The researchers write that it’s “quite attain­able” to get that much ALA from foods with­out tak­ing supplements.

Since flaxseed oil doesn’t con­tain EPA, the fire­fight­ers’ bod­ies must have con­verted some of the ALA into EPA. That didn’t seem to hap­pen at the lower doses of flaxseed oil.

DHA was a dif­fer­ent story. The flaxseed oil group didn’t get any increase in DHA lev­els; DHA only rose in the fish oil group.

More details on the ben­e­fits of Essen­tial Fatty Acids

  • EFAs were given the name “essen­tial” when researchers dis­cov­ered their impor­tance for nor­mal growth and devel­op­ment in young children
  • The body man­u­fac­tures most of the fats we need, includ­ing cho­les­terol, sat­u­rated, and unsat­u­rated fats
  • It can­not man­u­fac­ture fats that are long car­bon chains
    • Essen­tial fats are long car­bon chains (18 carbons +)
    • Essen­tial fats must be con­sumed in the diet or puri­fied supplements
    • National sur­veys show that Amer­i­cans greatly under con­sume essen­tial fats, and it’s affect­ing our health

Omega-3:

  • EPA and DHA are found pri­mar­ily in oily cold-water fish such as her­ring, tuna, sar­dines, anchovies, salmon, and cod (Fish form)
  • ALA (alpha-linolenic acid) is found pri­mar­ily in flaxseed oils, cer­tain veg­etable oils, and some green leafy veg­eta­bles (Plant form)

Omega-6

  • Linoleic acid is found pri­mar­ily in seeds, nuts, grains, and legumes, and is heav­ily present in our diet as veg­etable oils (e.g. corn oil) and seed oils (e.g. sun­flower oil)
  • un fact: Eicosanoids “direct traf­fic” in cell walls

    An imbal­ance of too much Omega-6 (linoleic acid) forms a type of eicosanoid that pro­motes unhealthy con­di­tions, such as:

  • Heart con­di­tions
  • Inflex­i­ble joints and redness
  • Swelling
  • Poor mem­ory, unclear thinking
  • Com­pro­mised lung function
  • Acute immune conditions
  • Men­strual cramps
  • Incon­sis­tent mood and behaviors

Con­sum­ing enough Omega-3 allows the body to

  • Receive the nutri­tional ben­e­fits from a fat essen­tial for human health
  • Bal­ance the high intake of Omega-6 by pro­duc­ing ben­e­fi­cial eicosanoids that calm tissues

2 great ben­e­fits that can only be achieved by con­sum­ing EPA and DHA Omega-3 

When both Omega-3 and Omega-6 are in cells, they com­pete to pro­duce eicosanoids.
If a per­son has eaten Omega-3 and it is in the cell, Omega-3 will be favored because the enzymes that help make eicosanoids pre­fer to act on Omega-3; that’s nature’s design.

  • Con­sum­ing enough Omega-3 will slow down the pro­duc­tion of Omega-6 eicosanoids
  • Con­sum­ing too lit­tle Omega-3 allows for the abun­dant pro­duc­tion of Omega-6 eicosanoids with­out any “check and bal­ance,” and this leads to swelling, inflex­i­bil­ity,
    and com­pro­mised tis­sue functioning
  • With this imbal­ance, the pro­gres­sion of adverse health sit­u­a­tions begin, start­ing with unpleas­ant symp­toms, loss of vital­ity, then the onset of health con­di­tions, aging…

EPA and DHA occur together in foods, they work together in the body, they help bal­ance effects of high Omega-6 in the diet, and they con­tribute unique benefits

EPA (eicos­apen­taenoic acid) 

  • Heart
  • Sup­ports proper lev­els of blood fats
  • Main­tains healthy blood vessels
  • Pro­motes fit heart func­tion with aging
  • Joints
  • Sup­ports joint flexibility
  • Reduces swelling
  • Immune
  • Pro­motes healthy cell functioning
  • Strength­ens immune response
  • Fit­ness
  • Sup­ports healthy metabolism

DHA (docosa­hexaenoic acid)

  • Brain
  • Improves mood
  • Sup­ports healthy ner­vous system
  • Enhances mem­ory, clear thinking
  • Eyes
  • Essen­tial for good eye health
  • Slows decline of vision
  • Mother and Child
  • Essen­tial for infant brain and vision
  • Pro­motes healthy delivery

GLA (Gama­lineic Acid) omega 6 is found in bor­age, black cur­rant, and evening prim­rose oil

  • Cel­lu­lar health
  • Pro­motes smooth skin
  • Dimin­ishes skin blemishes
  • Reduces symp­toms of PMS 
  • Immune
  • Sup­ports healthy immune sys­tem functioning
  • GLA and fish oil work well together
  • Research sug­gests this blend sup­ports proper child devel­op­ment, includ­ing lan­guage, learn­ing, focus, and behavior

Inter­na­tion­ally Agreed Upon Recommendations

    • Infants (1–18 months)     32 mg EPA + DHA per pound body weight
    • Chil­dren (1.5–15) 15 mg EPA + DHA per pound body weight
    • Adults (15 years and older)   Min­i­mum 650 mg EPA + DHA per day
    • Breast­feed­ing women  Min­i­mum 300 mg DHA per day
    • For heart health sup­port   1 gram EPA + DHA per day
    • Indi­vid­u­als with high blood lipids   2–4 grams EPA + DHA per day
  • Large doses of cod liver oil for­ti­fied with high amounts of syn­thetic vit­a­min A may pro­vide too much vit­a­min A
  • There’s a risk for met­als and other impu­ri­ties in non-purified fish oil supplements
  • Fish oil sup­ple­ments are gen­er­ally more pure, have less impu­ri­ties then most fish, reported by con­sumer groups and researchers
  • If you take med­ica­tions for blood thin­ning, con­sult with your doc­tor before tak­ing Omega-3 supplements
  • Like with most sup­ple­ments, it’s often rec­om­mended to stop tak­ing Omega-3s before surg­eries, always con­sult with your doctor
  • Research shows that pure fish oil sup­ple­ments are over­all very safe

Heart Health

  • Improves heart health
  • Pro­motes healthy lev­els of vital fats in the blood
  • Sup­ports proper blood flow
  • Main­tains healthy blood vessels
  • Improves over­all heart function
  • Reduces effects of aging
  • Enhances longevity and vitality
  • Fit and youth­ful living

Pro­motes Healthy Joints

  • Improves joint flexibility
  • Reduces stiff­ness, swelling, tenderness
  • Improves range of motion
  • Lessens fatigue
  • Sup­ports symptom-free exercise
  • Sup­ports Men­tal Health
  • Improves dis­po­si­tion, focus, and behavior
  • Reduces mood swings, highs and lows
  • Lessens feel­ings of anger and loneliness
  • Sup­ports clear think­ing, memory
  • Omega-3 is essen­tial for proper brain functioning
  • Brain cell walls are made of fat; 30% of this fat is Omega-3 DHA
  • Brain cells with enough Omega-3 are bet­ter able to respond to mood-related brain sig­nals, keep brain traf­fic pat­terns efficient

The best defense for health­ful liv­ing is a strong immune system

  • Immune health
  • Impor­tant for vital immune function
  • Pro­motes vital­ity of all cells
  • By bal­anc­ing the impact of too much
    Omega-6, helps reduce con­di­tions
    asso­ci­ated with too much Omega-6
  • Sea­sonal and Acute Conditions
  • Lessens sea­sonal symptoms
  • Sup­ports strong immune response
  • Omega-3 is essen­tial for nor­mal devel­op­ment of brain, vision,
    and immune and ner­vous sys­tems in infants and children
  • Specif­i­cally, infants require DHA for nor­mal development
  • Omega-3 intake for mom pro­motes healthy delivery
  • Omega-3 dur­ing infancy sup­ports bet­ter health in adulthood
  • Chil­dren of moms who took cod liver oil dur­ing preg­nancy have
    tested higher on intel­li­gence tests
  • Omega-3 with GLA improves focus and behav­ior in children
    • Research shows that chil­dren with focus and behav­ior issues
      tend to have low lev­els of Omega-3 com­pared to other chil­dren 
    • Exclu­sive Raw Material
  • Cod liver oil: Only 100% Arc­tic Cod from North­ern Nor­we­gian waters
  • Fish oil: Only anchovies and sardines—low on the food chain
  • 100% Nat­ural Triglyc­eride Form of fish oil
  • Triglyc­eride oil is the form of fat:
    • Nat­u­rally found in food, in fish, and the human body
    • That our bod­ies are designed to effi­ciently digest
    • Nat­u­rally stabilized
  • In con­trast, ethyl esters, result­ing from many meth­ods of extrac­tion, are not found any­where in nature.  These “free fatty acids” rep­re­sent the major­ity of fish oil con­cen­trates on the market.

This is for infor­ma­tional pur­poses only and is not to be con­sid­ered a diag­nos­tic, treat­ment or cure any dis­ease.  Please con­sult your doc­tor if you have any questions.

I am also avail­able for nutri­tional con­sul­ta­tions by email­ing me at dhyanjot@gmail.com.  Go to www.jotyoga.com for addi­tional services.

To pur­chase one of the most high qual­ity fish oils for the money go to http://evolutionwellness.metagenics.com/store to pur­chase Omega­ge­net­ics DHA EPA 300 fish oil.  Vegan option avail­able cre­ated with Algae.  To make a pur­chase and to save use prac­ti­tioner code: Evo­lu­tion Well­ness.  Please con­tact me at dhyanjot@gmail.com for a free phone prod­uct con­sul­ta­tion.  There is also a free 5–10 minute well­ness assess­ment at the bot­tom of my page at Evo­lu­tion Well­ness & Nutri­tion Page with Metagenics.

 

Posted in Life Journey, Nutrition, Uncategorized, Yoga Best Practices | Leave a comment

Prosperity Tips

Make no excuses for your desire to be pros­per­ous; It is a uni­ver­sal desire that should be given divine expression

The shock­ing truth about pros­per­ity is that it is shock­ingly right instead of shock­ingly wrong to be prosperous

You ought to be rich; you have no right to be poor

Your sup­ply is equal to your demand.  There is no lack of sup­ply, only a lack of demand

No one else can limit you.  If you want to limit your­self, you can.  Oth­er­wise the entire resources of the Uni­verse are yours to use

Posted in Healing Gong, Kundalini Yoga, Life Journey | Leave a comment

Balancing Your Alkaline/Acid-PH Balance

Acid Alka­line Balance:

The body has an acid-alkaline (or acid-base) ratio called the pH which is a bal­ance between pos­i­tively charges ions (acid-forming) and neg­a­tively charged ions (alkaline-forming.)

The body con­tin­u­ally strives to bal­ance pH. When this bal­ance is com­pro­mised many prob­lems can occur

Over acid­ity, which can become a dan­ger­ous con­di­tion that weak­ens all body sys­tems, is very com­mon today.

It gives rise to an inter­nal envi­ron­ment con­ducive to dis­ease, as opposed to a pH-balanced envi­ron­ment which allows nor­mal body func­tion nec­es­sary for the body to resist disease.

A healthy body main­tains ade­quate alka­line reserves to meet emer­gency demands. When access acids must be neu­tral­ized our alka­line reserves are depleted leav­ing the body in a weak­ened condition.

The con­cept of acid alka­line imbal­ance as the cause of dis­ease is not new.

In 1933 a New York doc­tor named William Howard Hay pub­lished a ground-breaking book,

New Health Era in which he main­tains that all dis­ease is caused by auto­tox­i­ca­tion (or “self-poisoning”) due to acid accu­mu­la­tion in the body:

Now we depart from health in just the pro­por­tion to which we have allowed our alka­lies to be dis­si­pated by intro­duc­tion of acid-forming food in too great amount… It may seem strange to say that all dis­ease is the same thing, no mat­ter what its myr­iad modes of expres­sion, but it is ver­ily so.

               William Howard Hay, M.D.

 Under­stand­ing pH

pH (poten­tial of hydro­gen) is a mea­sure of the acid­ity or alka­lin­ity of a solution.

It is mea­sured on a scale of 0 to 14—the lower the pH the more acidic the solu­tion, the higher the pH the more alka­line (or base) the solution.

When a solu­tion is nei­ther acid nor alka­line it has a pH of 7 which is neutral.

Most peo­ple who suf­fer from unbal­anced pH are acidic.

This con­di­tion forces the body to bor­row minerals—including cal­cium, sodium, potas­sium and magnesium—from vital organs and bones to buffer (neu­tral­ize) the acid and safely remove it from the body.   Because of this strain, the body can suf­fer severe and pro­longed dam­age due to high acidity—a con­di­tion that may go unde­tected for years.

Acid Alka­line Balance:

Part 2:

To fix the prob­lem of over-acidity in your blood, the body takes cal­cium from your bones.

To fix the prob­lem of too lit­tle cal­cium in your bones, your body starts look­ing for sodium.

Most sodium is found in the stom­ach lin­ing and in the joints. So in the end you get stiff joints, weak­ened bones, indi­ges­tion, and stom­ach problems.

Excess pro­tein intake will over­work your liver in order to turn it into uric acid result­ing in the kid­neys work­ing over­time to excrete the sur­plus of uric acid in your blood stream. Result mild acidosis…

Mild aci­do­sis can cause the fol­low­ing problems:

–Car­dio­vas­cu­lar dam­age, includ­ing the con­stric­tion of blood ves­sels and the reduc­tion of oxygen.

–Weight gain, obe­sity and diabetes.

–Blad­der and kid­ney con­di­tions, includ­ing kid­ney stones.

–Immune defi­ciency.

–Accel­er­a­tion of free rad­i­cal dam­age, pos­si­bly con­tribut­ing to can­cer­ous mutations.

–Hor­mone concerns.

–Pre­ma­ture aging.

–Osteo­poro­sis; weak, brit­tle bones, hip frac­tures and bone spurs.

–Joint pain, aching mus­cles and lac­tic acid buildup.

–Low energy and chronic fatigue.

–Slow diges­tion and elimination.

–Yeast/fungal over­growth.

What causes you to be acidic?

The rea­son aci­do­sis is more com­mon in our soci­ety is mostly due to the typ­i­cal Amer­i­can diet, which is far too high in acid-producing ani­mal prod­ucts like meat, eggs and dairy, and far too low in alka­line pro­duc­ing foods like fresh vegetables.

When you eat acid-producing processed foods like white flour and sugar along with acid pro­duc­ing bev­er­ages like alcohol,coffee and soda drinks then you increase the acid in the body and blood com­pound­ing the already acidic environment.

Addi­tion­ally all drugs, and the use of arti­fi­cial chem­i­cal sweet­en­ers like NutraSweet, Equal, or aspar­tame, are also extremely acid-forming.

Acid­ity is formed not only from food intake but meta­bolic waste and envi­ron­men­tal fac­tors along with stress and emo­tional imbalances.

One of the best things you can do to cor­rect an overly-acid body is to clean up the diet and lifestyle and cleanse on a reg­u­lar basis cre­at­ing an alka­line state for a period of time in an emo­tion­ally sup­ported and moti­vat­ing environment.

The body is a pow­er­ful nat­ural machine that needs sup­port from yoga, exer­cise, and a good diet with some supplements(Our envi­ron­ment and spe­cialty diets may cre­ate defi­ciency).  Reg­u­lar group guided detox cleans­ing each sea­son is imper­a­tive to good health and cel­lu­lar reju­ve­na­tion as you age. The ear­lier you get started the bet­ter.  The later you start or the less often you cleanse the more mutated your cells and the more quickly you age.

You can test your acid­ity with Saliva Ph test strips or a more accu­rate sam­ple with the urine test strips.  Find them at your local whole foods or sprouts.

Acid Alka­line Bal­ance: Part 3

Ana­lyz­ing the Saliva Test:

 The results of saliva test­ing may indi­cate the activ­ity of diges­tive enzymes in the body. These enzymes are pri­mar­ily man­u­fac­tured by the stom­ach, liver and pan­creas. While the saliva also uti­lizes buffers just like the urine, it relies on this process to a much lesser degree.

 If the saliva pH is too low (below 6.5), the body may be pro­duc­ing too many acids or may be over­whelmed by acids because it has lost the abil­ity to ade­quately remove them through the urine.

If the saliva pH is too high (over 6.8), the body may suf­fer greatly, e.g. excess gas, con­sti­pa­tion and pro­duc­tion of yeast, mold and fungus.

Some peo­ple will have acidic pH read­ings from both urine and saliva—this is referred to as “dou­ble acid.”

 Keep­ing the Balance:

Your body is able to assim­i­late min­er­als and nutri­ents prop­erly only when its pH is balanced.

It is there­fore pos­si­ble for you to be tak­ing healthy nutri­ents and yet be unable to absorb or use them.  If you are not get­ting the results you expected from your nutri­tional or herbal pro­gram, look for an acid alka­line imbalance.

 Alka­line Fruits:

Carob, Olives, Figs, Papaya, Pineap­ple, Rambu­tan, Grape­fruit, lemon, Lime, Oranges, Tan­ger­ines, Cit­rus fruits, Grapes (with seeds), Cher­ries, Pome­gran­ate, Prickly Pear, Wild Apples, Hot Chiles, Black­berry, Rasp­ber­ries, Huck­le­ber­ries, Logan­ber­ries, Pas­sion­fruit, Cran­berry, Okra, Bar­rel Cac­tus fruit, Kiwi, etc.

Para­dox­i­cally, a typ­i­cal char­ac­ter­is­tic of some alka­line fruits is that they con­tain a strong acidic com­pound, such as cit­ric acid, that must be neu­tral­ized in order to extract and uti­lize the alka­line minerals

Neu­tral Fruits

Mel­ons (all types, includ­ing: Water­melon, Can­taloupe, Hon­ey­dew, Cren­shaw, etc.), Apples, Bell Pep­per, Cucum­ber, Tomato, Mango, Man­gos­teen, Straw­ber­ries, Blue­ber­ries, Jack­fruit, Drag­on­fruit, Apri­cots, Peaches, Nec­tarines, Guava, Per­sim­mon with seeds, Lychees, Pump­kin, Bread­fruit, Star­fruit, Noni, Loquats, Straw­berry Guavas, Milk fruit, etc.

 Slightly acidic Fruits:

Banana, Avo­cado, Che­r­i­moya, Durian, Plums, Dates, Mul­berry, Sapote, Mamey Per­sim­mons with­out seeds, Grapes with­out seeds, Prunes, Dried fruits (except for figs), Sugar Apples, Sour­sop, Akee, etc.

 Green Leafy Vegetables:

Green-leafy veg­eta­bles are prob­a­bly the most impor­tant group of foods. Green leaves are the best source of alka­line min­er­als, con­tain the best fiber, have many calm­ing, anti-stress prop­er­ties, and are the best sources of chloro­phyll. Chloro­phyll is a blood-builder and one of nature’s great­est heal­ers. Green-leafy foods are the most abun­dant foods on earth

 Chloro­phyll:

In July of 1940, a com­pre­hen­sive report writ­ten by Dr. Ben­jamin Gurskin, direc­tor of exper­i­men­tal pathol­ogy at Tem­ple Uni­ver­sity, that focused on 1,200 patients treated with chloro­phyll was pub­lished in the Amer­i­can Jour­nal of Surgery. On the power of chloro­phyll, he said, “It is inter­est­ing to note there is not a sin­gle case recorded in which improve­ment or cure has not taken place.”

In 1950, Dr. Howard West­cott found that Just 100 mil­ligrams of chloro­phyll in the diet neu­tral­ized bad breath, body odor, men­strual odors, and foul-smelling urine and stools.

 Root Veg­eta­bles:

These vary from neu­tral to acidic in nature. Radishes, onions, and bur­dock root are the clos­est to neu­tral – while pota­toes and car­rots are more acidic.

Pota­toes:

The toxic com­pounds sola­nine and cha­co­nine, known to be found in the eye of the potato, are actu­ally present through­out the entire potato. A sta­ple diet of pota­toes robs vit­a­min A from the sys­tem. Because pota­toes are extremely hybridized, they attract the atten­tion of var­i­ous fungi look­ing to “weed out the weak.” Because of the preva­lence of fun­gal break­outs in the stan­dard hybrid pota­toes, they must be treated with large amounts of fungicides.

For a nutri­tion coun­sel­ing ses­sion, yoga ther­apy or heal­ing sound ses­sion con­tact dhyan­jot at 619–730-5557 or email at dhyanjot@gmail.com.  For more infor­ma­tion go to www.jotyoga.com

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