High Cholesterol Levels may be Controlled by Vitamin C

Most people know that vitamin C is very important to one’s health. It helps build bones, teeth and tendons. It is a powerful antioxidant that may help slow the aging process. It also may reduce the length of colds and flu. Research performed by Dr. Jensen concludes that vitamin C also plays an important role in the regulation of the body’s cholesterol levels. In an article recently published on his health tips web site, Dr. Jensen points out that most cholesterol is actually made by the body; only about 15-20% of the cholesterol in the blood is from our diets. When someone has a diet that is high in cholesterol, the body slows cholesterol production and vice-versa. Unfortunately, for many different reasons some people cannot slow down their own cholesterol production as much as they should. Their blood cholesterol tests high and their doctor usually recommends that they go on a cholesterol-lowering drug, often the statins. However, vitamin C itself can lower cholesterol levels in the same way that statins do, without side effects.

The cholesterol-lowering statin drugs, like Lipotor, work by inhibiting (blocking) a key enzyme that helps make cholesterol in the body. Cholesterol levels in the bloodstream then lower. But this is not the end of the story. There can be serious side effects from taking the statin drugs, including muscle deterioration, kidney failure and liver problems. Other potential side effects are memory or cognitive problems from the cholesterol level in the brain actually becoming too low. Cholesterol is absolutely essential for making hormones and also forms an important part of the outside of cells (known as the cell’s membrane). Sometimes taking cholesterol-lowering drugs will end up lowering it too much, causing the additional side effects mentioned above.

How can people use vitamin C to cope with high cholesterol? Not only does vitamin C inhibit the same enzyme that the statins do, without any of their side effects, the amount of the enzyme inhibition depends on the amount of vitamin C someone takes. So, if their cholesterol levels are too high, they can take several grams of vitamin C daily. There is no evidence that vitamin C will lower cholesterol levels too much, so it’s a win-win situation. Vitamin C also regulates cholesterol in a different way. It converts it into a substance called a bile acid, which is then broken down by the liver. Vitamin C deficiency slows the above conversion, which can then make excess cholesterol accumulate in the arteries and also cause gallstones. There is much evidence now that vitamin C deficiency also raises cholesterol levels above normal.

Vitamin C performs another bit of “magic” as well; it raises the “good” cholesterol called HDL, High-Density Lipoprotein, an average of seven percent. HDL cholesterol is responsible for cleaning up the bad cholesterol in the blood, referred to as LDL, Low-Density Lipoprotein, and sending it back to the liver to be broken down. It can even lower blood pressure to a certain extent.

Last but not least, vitamin C helps prevent oxidation damage of the LDL cholesterol. Why is this important? Most researchers now believe that the process of heart disease is started by LDL cholesterol becoming oxidized, which makes it stick to the walls of the arteries. This is the beginning of arterial plaques, which leads to clogged arteries and heart disease. Vitamin C helps prevent the first step in heart disease, it is an inexpensive and very safe supplement, and is obviously needed by the body for many different things. One thing to keep in mind about vitamin C is that it is acidic, and some people may not like the extra acidity in their stomach after taking it. They can try buffered forms instead, such as ester-C and calcium ascorbate.

Readers can learn more about the benefits of vitamin C on regulating high cholesterol levels at Dr. Jensen’s heath tips web site at www.individualizednutrition.com/


2009-10-05 21:22:31 - Dr. Richard Jensen, a holistic nutritionist, has conducted extensive research on vitamin C and concluded that controlling high levels of cholesterol is among its many positive effects on the body.



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Health tip of the day: Benefits of Oregano

Oregano is an aromatic herb that belongs to the mint family, it can grow to about two feet in height. It is native to the Mediterranean region but is cultivated worldwide. The leaves as well as the volatile oil of oregano are used medicinally, but must be carefully distinguished as they are quite different. There is a common oregano that is use for cooking and the oregano that is use to make oil. Origanum Marjoram is the common oregano used for cooking. Origanum Vulgare is the wild oregano used for making oil.Oil of Oregano is a highly potent purifier that provides many benefits for human health. The two important compounds that are responsible for the many health benefits of oregano are carvacrol and thymol. Studies have shown that both of these compounds can inhibit the growth of bacteria, virus and fungi which is the main causes of many illnesses in humans. Oregano oil is marketed in either liquid or capsules/ tablets forms.

Health Benefits of Oregano Oil:

- It strong antiviral and antibacterial properties can help destroy organisms that contribute to skin infections.

- It also has antiparisitic properties which is helpful in digestive problems

- It can strengthen the immune system

- It helps increase the joint and muscles flexibility

- Improves respiratory health.

- Oil of Oregano when applied topically can help treat skin infections, itchy skin and irritated gums, (but make sure it has been diluted because oregano oil is concentrated and can cause burning sensation to tongue or skin).

- The high content of thymol and carvacrol in oregano can help calm upset stomachs and aid digestion. Mix 2 to 3 drops of oil to a glass of juice, milk or water for a quick remedy for mild indigestion.

- Oil of Oregano can help in the treatment of sinus or lung congestion. Just mix 2 or 3 drops of oil with juice, and drink this daily, you can notice the improvement within 3-5days.

- Oregano has antioxidant properties. Studies have shown that the anti-oxidant properties of oregano may even exceed that of apples and blueberries. Antioxidant vitamins are thought to play a vital role in the prevention of many forms of cancer, as well as perhaps slowing down the aging process.

- Oregano is rich in fibre

- Fresh oregano like other leafy vegetables is loaded with vitamins and nutrients. It is a good source of iron and manganese as well as calcium, vitamin C, and vitamin A. It also has omega-3 fatty acids.

- Oregano is good in maintaining the respiratory health

- Oregano oil, also acts as a stimulant, carminative, and it helps to increase perspiration when a person has fever.

- Oregano can help increase menstrual flow.

- When given in the form of a warm infusion, oregano relieves muscle spasms and cramps, colic, or spasmodic pains in the abdomen.

- The dried leaves can also be applied in bags as a warm application to painful arthritic swellings and other conditions, including rheumatism.

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Lemon Limes

Lemons and limes contain unique flavonoid compounds that have antioxidant and anti-cancer properties. While these flavonoids have been shown to stop cell division in many cancer cell lines, they are perhaps most interesting for their antibiotic effects. The inclusion of lime juice during the main meal of the day was determined to have been protective against the contraction of cholera.

Lemons and limes are an excellent source of vitamin C, one of the most important antioxidants in nature. Vitamin C has been shown to be helpful for reducing some of the symptoms of osteoarthritis and rheumatoid arthritis. Since free radicals can damage blood vessels and can change cholesterol to make it more likely to build up in artery walls, vitamin C can be helpful for preventing the development and progression of atherosclerosis and diabetic heart disease.

Vitamin C is also vital to the function of a strong immune system. The immune system's main goal is to protect you from illness, so a little extra vitamin C may be useful in conditions like colds, flu's, and recurrent ear infections. Owing to the multitude of vitamin C's health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer.

Compounds in citrus fruits called limonoids have been shown to help fight cancers of the mouth, skin, lung, breast, stomach and colon.



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Levels of Vitamin C higher in Fruit Juices than Specified on Labels

A team of pharmacists from the University of Santiago de Compostela (USC) has established that the levels of vitamin C in many fruit juices and soft drinks are far higher than those indicated on their labels by the manufacturers. This finding has been possible owing to a new technique developed by the researchers to determine the content of vitamin C in these kinds of drinks.

Ascorbic acid or vitamin C is a natural antioxidant in fruits and vegetables, but the European Commission permits its use as an additive in juices, jams, dairy products and other foods. The involvement of this substance in the immune response and other biochemical processes such as the formation of collagen and the absorption of iron is well-known. However, high levels of ascorbic acid can cause diarrhoea and gastrointestinal problems, as a result of which scientists are attempting to determine the content of vitamin C in foods with greater and greater accuracy.

Now, a group of researchers from the Faculty of Pharmacy of the USC has developed a new chromatographic technique (these are used to separate and identify chemical elements) aimed at accurately measuring the ascorbic acid in fruit juices and soft drinks. By applying this method, they have found that the amounts of vitamin C stipulated on the labels of many drinks are not real. In a sample of 17 fruit juices, soft drinks and isotonic drinks, only two correspond to what is indicated on the bottle.

Ana Rodríguez Bernaldo de Quirós is a member of the team which has developed the new technique, whose details have recently been published in the Food Chemistry magazine. "The other drinks contain much higher levels than those specified by the manufacturer because, as has already been indicated in a previous study, the label probably only shows the amount of added ascorbic acid, without taking into account the fruit's natural vitamin C content", she explained to SINC.

Bernaldo de Quirós highlights the greater resolution and sensitivity of the method, by means of which it is possible to detect up to 0.01 milligrams of vitamin C per litre, "thanks to the use of new column chromatography, based on spherical particles of ultra pure silica 3 microns in size".

"Another advantage of the method is its simplicity and speed, as the total time taken to carry out the analyses is no more than six minutes", the researcher remarked.

With the new technique, the valuation of the ascorbic acid in the drinks has revealed some curious data. Of the 17 samples analyzed, the one with the highest vitamin C content was an apple juice (840 mg/l), more than the orange juices (352-739 mg/l). The results for the pineapple and grape juices were 702 mg/l and between 30.2 and 261 mg/l for the soft drinks (orange, lemon and apple).

The researchers also evaluated how the vitamin C content of the orange juices and tea drinks varies while they are on the shelves in the temperature conditions specified by the manufacturer. After six days, the former barely lose 8% of their ascorbic acid while, in the tea drinks, this substance falls by 54% at 4ºC and practically disappears at room temperature.



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Get more than just the ‘essentials’ from your diet

To prevent nutrient deficiency diseases, like scurvy, you need to eat food that provides all of the “essential nutrients.”

But to be as healthy as you can be, you need to eat food that is rich in health-promoting “nonessential” nutrients, as well.

The best way to do this is to fill up on fresh fruits and vegetables, and the best place to get them is the Madison Farmers’ Market.

Fresh fruits and vegetables are a great source of vitamin C, which is a powerful antioxidant. The human body desperately needs vitamin C but has forgotten how to make it. So we need to get it from our food. If you don’t get any vitamin C, you will come down with a specific disease, called scurvy. That’s why vitamin C is considered an “essential nutrient:” it has to come from your food, and if you don’t get any, you come down with a specific “deficiency disease.

In contrast, lycopene is not considered to be an essential nutrient. Lycopene is the pigment that makes tomatoes red. Like vitamin C, it is an antioxidant. However, scientists can’t cause any specific disease by feeding people a lycopene-free diet. Nor can scientists cure any specific disease by giving lycopene to people who have little or no lycopene in their system. Nevertheless, lycopene seems to be very good for you. People who eat a diet that is naturally rich in lycopene tend to have a lower risk for cancer, heart disease, and a sight-robbing eye disease called macular degeneration.

In other words, you could prevent the known “deficiency diseases” by taking your vitamins in pill form, but you can achieve optimum health only by eating lots of vegetables and fruit. Fruit and vegetables provide all of the known vitamins except for vitamin B12, which is made by bacteria, and vitamin D, which your body can make for itself if you get even a moderate amount of sunshine on your skin in the spring, summer, and fall.

Vegetables and fruits also provide all of the essential minerals, which they absorb from the soil.

Plants use the same machinery and the same genetic codebook for making protein that animals do, so any reasonable plant-based diet also provides all of the protein that you need, including all of the essential amino acids. People who get enough calories from any diet based on vegetables and unrefined starches automatically get enough protein.

People who eat a low-fat, high-fiber diet rich in fruits and vegetables tend to live longer, healthier lives. If they buy their “Jersey Fresh” produce at the Madison Farmers’ Market, they also help preserve the environment, burning a lot less fossil fuel. Regardless of whether you think that’s “essential,” it’s very nice.



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Fall for 10 healthy autumn edibles

The move from summer to fall can be bittersweet: Clearing out the summer clothes to make way for sweaters, and prepping for cold and flu season, and trying to cope with your ragweed allergy. But the seasonal food switch is nothing but sweet - and warm and flavorful and super-nutritious.

Fall for these 10 healthy autumn edibles:

Apples: How you like them apples? There are reasons why apples are the old autumn harvest standby, the magical super-fruit that's supposed to keep the doctor away. At about 80 calories each, apples provide vitamin C and lots of beneficial fibre. Both the soluble and insoluble fibre found in apples help to support healthy digestion and cholesterol levels. Considering the sheer variety of apple types, you could eat an apple a day and never tire of the sometimes tart, sometimes sweet, always good-for-you flavours.

Beets: Beets are versatile, low in calories, naturally sweet, and packed with nutritional B-enefits. Beets are full of folate, a B vitamin crucial to healthy cell growth, especially during pregnancy. Two more B's abundant in beets: betacyanin, a pigment that is a potentially powerful antioxidant, and betaine, a heart-protective nutrient. Beets are also a great source of fibre.

Bell peppers: Get in on the crunch and colour of bell peppers when they're at their best and most abundant, from August through October. Minus the capsaicin that makes other peppers so hot, bell peppers offer a cooler, crisper, sweeter pepper flavour to foods. And just one cup of any colour bell provides nearly 300% of the vitamin C you need in one day! Combine that with over 100% of daily vitamin A, and bell peppers burst with antioxidant power. Munch on sliced raw peppers, sauté with a lean protein like tofu or chicken, stir-fry with other veggies, or dice onto a salad for some crunch.

Brussels sprouts: These little mini-cabbage look-alikes belong to the Brassica family of cruciferous vegetables, along with broccoli, kale, and spinach. Though Brussels sprouts top many a least-favoured veggie list, they are worth a bite. Cut a cup of these pods into quarters and braise them along with your favourite herbs and spices for a delicious dose of vitamins and minerals. That one cup yields a quarter of a day's folate, 15% of the fibre and potassium you'll need, 10% of the iron and omega-3 fatty acids, and a staggering 161% of your daily vitamin C requirements.

Cranberries: Bright red and tart to the tongue, cranberries crop up in the autumn to add to the colourful foliage. Whether plucked off a berry bush or cultivated in shallow, sandy pools, cranberries pack in lots of fibre and vitamin C. Because of their unique nutritional profile, cranberries have earned a reputation as a protective food against the bacteria that often cause urinary tract and bladder infections. Toss a handful of the berries into a mixed fruit salad, add them to a vinaigrette salad dressing, mix into hot oatmeal, or bake into muffins and cookies.

Figs: Figs are small, low-calorie fruits, but they are densely packed with nutritional benefits. Potassium, which is essential for proper heart, kidney, and muscle function, is abundant in figs, as is bone-building calcium. And 8 ounces of fresh figs yields 30% of your daily recommended fibre. As with any fruit, figs are a great source of antioxidant vitamins. Extract of fig leaves has also shown potential to support the health of people with diabetes.

Pears: Though softer, sweeter, and more delicate, pears provide just as much vitamin C and fibre as their apple kin. Add to the pear's profile the benefits of the antioxidant mineral copper and a juicy, buttery texture that makes the fruit a natural poached, sliced onto salads, or chunked into hot cereal.

Pumpkins and other squash: The rich, deep colours of pumpkin and other types of squash give a hint at the plentiful nutrients within. Vitamin A, in the form of beta-carotene, is abundant in these gourds. Beta-carotene is an antioxidant essential to healthy vision, and it may also boost the immune system and protect the body from the kind of free radical damage that may cause heart and blood vessel disorders and cancer. Squash provides plenty of potassium, a mineral that helps to regulate the kidneys and the heart, as well as the muscles and nerves. You'll also find tons of fibre in these fine fruits, which helps to reduce cholesterol, maintain intestinal health, and moderate blood sugar levels.

Parsnips: Parsnips don't land on too many "superfood" top ten lists, but that's only because they tend to be overshadowed by other veggies. They look a bit like pale carrots, but they actually contain much more heart-friendly potassium and folate than carrots. Folate is a B vitamin required for the creation of healthy cells, and having insufficient levels of it has been linked to cancer and birth defects. Parsnips may have only half the protein and vitamin C of potatoes - but they boast more fibre.

Sweet potatoes and yams: Whether you choose the more common sweet potato or the harder-to-find yam, you'll dine on a nutritious, low-calorie vegetable. Of the two, sweet potatoes have more iron and are a better source of antioxidant vitamin A, but yams have more fibre. The two are about equal in heart-helper vitamin B6, but yams pack more of a punch than sweet potatoes for potassium, which is needed for proper heart, kidney, and muscle function.

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Health Tip of the Day: Benefits of Alfalfa

What is Alfalfa?
Alfalfa is a plant which sends its roots down twenty to thirty feet into the ground and brings up the minerals that are not available on the surface. For this reason, the Arabic word Alfalfa means "father of plants". Alfalfa is rich in vitamins, minerals and other nutrients that play a vital role in the strength and growth of our bones and in the maintenance of a healthy body. It contains protein and vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E, and vitamin K. It also contains calcium, potassium, carotene, iron, and zinc. It can be taken in the form of seeds, leaves or tablets.


What are the Benefits of Alfalfa?

Alfalfa has been used by the Chinese since the sixth century to treat several health conditions. It is considered the richest land source of trace minerals. Rich in vitamins, minerals and other nutrients Alfalfa makes an amazing herbal remedy. Its specific benefits include:

- Curing kidney problems, and relieving fluid retention and swelling.
- Curing auto-immune disorder.
- Healing arthritis.
- Nourishing the digestive, skeletal, glandular and urinary system.
- Cleansing the blood, liver and bowel.
- Lowering cholesterol levels.
- Preventing strokes.
- Healing whooping cough.


Uses of Alfalfa

Home Remedy for Arthritis

Since alfalfa is very rich in minerals needed for the formation and strengthening of bones, a tea made from alfalfa (especially from its seeds) has shown beneficial results in the treatment of arthritis.

Home Remedy for Diabetes

Alfalfa is known to reduce blood sugar levels, and is therefore considered a natural treatment for diabetes.

Remedy for Kidney Stones

Vitamins A, C, E and Zinc are proven to help dissolve kidney stones. You can find these vitamins and minerals in Alfalfa powder and Alfalfa sprouts.

Natural Treatment for Hair Loss and Balding

The juice of alfalfa, in combination with equal amounts of carrot and lettuce juice, taken daily, assists in the growth of hair to an amazing extent. The combination of these juices is rich in elements which are especially helpful for the growth of hair and the prevention of hair loss.


What are the Side Effects of Alfalfa?

As with all herbal products, moderation is the key to avoiding adverse reactions. For example, excessive consumption of alfalfa may cause the breakdown of red blood cells, which is extremely serious.

Research has found that diets high in canavanine, an amino acid found in alfalfa, can aggravate the disease lupus. However, canavanine is usually only found in the seeds and sprouts of alfalfa but not in mature leaves. Thus, alfalfa tea and capsules made from leaves are not expected to contain canavanine. Nevertheless, it is recommended that alfalfa be avoided during pregnancy because of its potential canavanine content and hormonally active saponins. If you are pregnant, it is recommended that you avoid regular daily consumption of alfalfa or its supplements.



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