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Showing posts with label cholesterol. Show all posts
Showing posts with label cholesterol. Show all posts

Tuesday, November 29, 2011

Preventing a Stroke

If you've just had a mini-stroke, you have a 40% risk of having a big stroke eventually, and about a 10% chance of having that "big one" in the next three months.
You can't bring that risk down to 0 immediately, but you can dial it back considerably. Your doctor will probably recommend a lot of tests. It's hard to see excactly what's going on in every blood vessel in your body, so the doctor will order up blood tests. Blood pressure, blood sugar, cholesterol, triglycerides, C-reactive protein (and A1C, if you are diabetic). The doctor might have something to say about your weight and your physical fitness level, too. Your doctor will set some goals about where all of these values should be, and when they should get there. And maybe even give you some tips on diet and exercise.
But every body is different. Your doctor may or may not have recommended a particular diet or excercise. You can find out about exercise and diet to meet your health goals and reduce the risk of stroke....

If you've read about strokes, you'll know that they can be caused by
  • blood vessels getting narrow from growing plaque deposits, and blocking blood flow
  • broken bits of blood clots or unstable plaques travelling to a narrow place in a blood vessel (maybe one narrowed by plaque) and blocking blood flow
  • damaged blood vessels breaking, causing reduced blood flow downstream, and pooling of blood in the brain at the break
The National Institute of Neurological Disorders and Stroke says the most important treatable risk factors for stroke are
  • Lower your High Blood Pressure
    • Increase potassium in your diet, and reduce salt
    • Get enough vitamin D (10 minutes in the sun)
    • Take medication to lower your blood pressure; avoid medications (like decongestants) that raise it
    • Get more exercise
    • Maintain proper weight
  • Quit Cigarette Smoking. It raises blood pressure, contributes to heart disease, thickens blood.
  • Treat Heart Disease
    • lower your blood pressure (see above)
    • if your doctor says so, take a blood thinner (like aspirin) to prevent clots
    • improve your diet to slow plaque development
    • get checked for coronary artery disease, valve defects, irregular heart beat, or enlargement of the heart, which can all lead to blood clots
  • Warning signs or history of TIA or stroke
    • Learn the warning signs of a stroke and be prepared to call 911 early
    • A second stroke could be twice as bad, if it affects a part of the brain doing double duty for the section damaged in an earlier stroke.
  • Blood sugar, insulin, and diabetes
    • Reduce blood sugar and insulin to control blood pressure
    • Reduce blood sugar and insulin to protect your blood vessels
    • Reduce blood sugar and insulin to control heart disease
    • reduce blood sugar to reduce the amount of brain damage during a stroke
  • Balance your Cholesterol
    • Reduce your LDL to reduce plaque buildup, atherosclerosis, blood vessel narrowing
  • Increase your Physical Activity
    • Inactivity is associated with hypertension, heart disease, and diabetes
    • Aim for a good waist circumference to hip circumference ratio -- a high waist-to-hips ratio raises the ischemic stroke risk by 300%

References

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Thursday, November 20, 2008

Neal Barnard's Meal Plan Anti-Inflammatory

I know you've all been wondering about this, and couldn't wait for someone to hurry up and tackle the question. So I used the tools at Nutritiondata to work it out, (depending especially on Monica Reinagel's Inflammation Factor to estimate the inflammatory potential of foods) First I entered recipes for Barnard's Fruit Smoothie, Lebanese-Style Lentils and Pasta, Orange Applesauce Date Cake, Blackeyed Pea and Sweet Potato Soup, and Creamy Poppyseed Dressing. More or less. I got a little agitated with the interface and left out some of the seasonings. Next, I used these recipes to create Menues as Recipes for Breakfast, Lunch, and Dinner from Day 1 of his "7 Days of Healthful Meals". Barnard doesn't talk much about how many calories you should get in a day or what serving sizes to use to meet those requirements, so I guessed on how much oatmeal to serve myself for breakfast, how much soup to have for lunch, etc.

According to Nutritiondata, breakfast was mildly inflammatory, lunch was strongly anti-inflammatory, and dinner was mildly anti-inflamatory. When I added up all 3 meals and the smoothie, I wound up with 1704 calories for the day, an estimated glycemic load of 127, (which some diabetics might consider a tad high), and an inflammation factor of 82, which is mildly anti-inflammatory. That inflammation factor is a good feature. After-meal inflammation seems to be an important contributor to heart disease. It contributes to a whole cascade of bad things, from higher triglyceride levels to smaller cholesterol particles, to high blood pressure, to artery damage, fatty plaque deposits, plaque eruptions, and blood clotting. I was just reading about it all once again in a medscape article about triglycerides -- it's not a pretty picture.

All in all, it looks like Barnard's diet is good for the heart.

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Friday, June 13, 2008

Anti-Inflammatory Diet Good for the Heart

An article featured in January's Journal of the American College of Cardiology says blood sugar spikes after a high-glycemic index meal causes a stress response, inflammation, raised triglycerides, blood thickening, and blood vessel tightening. This is called "postprandial dysmetabolism" and it isn't good for your heart. In fact, it's "predictor of future cardiovascular events". The authors of the paper suggest some dietary changes that will improve this situation right away. The PDF is available for download ($4.95) and a summary is available at Medscape.

Some of the highlights from the Medscape summary:

  • Eat high-fiber meals and whole grains; get some protein at each meal; avoid white flour
  • Avoid highly-processed foods and beverages containing sugar, high-fructose corn syrup, white flour, or trans fats.
  • "Berries, dark chocolate, red wine, tea, and pomegranates" reduce inflammation after meals.
  • If you must eat a high-glycemic-index meal, seasoning it with "cinnamon slows gastric emptying and reduces [after-meal blood-sugar spikes]"
  • Eat nuts 5 times a week after meals
  • Season meals with vinegar to lower your blood sugar and feel more full.
  • While you are exercising, your blood sugar and triglycerides drop almost immediately.

The abstract also mentions fish oil, but the Medscape summary doesn't have anything more to say about it or omega-3 fatty acids...



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Tuesday, June 10, 2008

Any-bean hummus good for your heart

Beans -- they're good for your heart. And they all make delicious hummus. Use Lima, kidney, or black beans to make hummus of many different colors and lots of soluble fiber for your heart. Even more soluble fiber than chickpeas.

Hummus makes a good dip for vegetables, and a great sandwich spread. Try a tablespoon or two in a whole wheat pita with some lettuce and tomato. I found a Black Bean hummus recipe in the bigoven archive. It features olive oil, high in mono-unsaturated fat. You could reduce the oil by half if you wished, and increase the lime juice to keep it moist...

Black Bean Hummus

Try this recipe with any kind of beans, canned or home-made in the pressure cooker.

Recipe By:
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Beans
Categories: Vegetarian, Vegan, Summer, Boating, Appetizers

-= Ingredients =-
16 oz Black beans
1 tb Tahini
3 tb Olive oil
1 Lime juice
2 clove garlic
Salt & pepper ; to taste
1 ts Ground cumin

-= Instructions =-
In a food processor, combine all the ingredients & process till smooth. Cover & refrigerate till ready to use. Bring to room temperature before serving.
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

(Nutritional Analysis assumes beans cooked without salt, no additional salt added)
Serving: .27 cups (71g), Calories: 136: Fat: 6g : Sodium: 204mg
Protein: 6g, NetCarbs: 10, K: 227mg
SatFat: 1g, PolyFat: 1g, MonoFat: 4g, Chol: 0mg
TotCarbs: 15g, Fiber: 5g, Sugars: 0g
Calories: 42.0% from fat, 29.4% from carbohydrates 04.4% from protein

DASH: Vegetables: 0.0: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 0.0: Seeds: 0.8: Fats: 1.1: Sweets: 0.0
USDA: Vegetables: 0.0: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 0.8: Fats: 1.1: Sweets: 0.0

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