Healthy by Nature radio show this week:  I interview the amazing Artemis Simopoulos, MD, international authority on genetics and fats in our diet. She is also the author of The Omega Diet. Find out why we have so many inflammatory problems. We talk about omega-3’s, omega-6’s and the balance of those two and other important basics. Click here to find podcasts, show archives and how to listen nationwide.

What’s in the number?
As we’ve discussed before, at least half of those who suffer a heart attack do not have high cholesterol. (There are other risk factors–for instance heart rhythm disturbances which can be caused by low magnesium.) High cholesterol readings aren’t proving to be as clear cut a risk factor as they are generally portrayed but let’s set that weighty discussion aside for today and just talk numbers. People often become concerned about their TOTAL cholesterol count but most don’t know where that number comes from. The total count actually isn’t very meaningful if you don’t know which components made it high because the corrective action you should take might be different based on that information. Let’s take an example where the total cholesterol count is 220. That is obviously higher than 200, the point where many start worrying. Let’s also say the report shows the total is combined this way:
 HDL                         75
 Triglyceride (200 ÷ 5)  40
 LDL                        105
 TOTAL Cholesterol220

•The HDL is called the “good cholesterol” because it helps remove bad cholesterol. At 75, this is a very healthful level. Docs divide the total cholesterol by the HDL to get a ratio. In this case, 220 divided by 75 equals a ratio of 2.93 which is considered very protective against heart disease. To raise the HDL side of the equation, exercise, don’t smoke, use olive or macadamia nut oil, drink green tea and enjoy a little dark chocolate. Supplement with vitamin C and check your vitamin D levels.

•The total triglyceride number (from elsewhere in your test results) is divided by 5 and then that number is added to the “Total cholesterol” as shown in the example above. Triglycerides are the same type fat as is in the cells of love handles and can turn into LDL (discussed next).  Statin cholesterol-lowering drugs may not reduce triglycerides. But, reducing intake of refined carbohydrates (i.e. starches and sugars), alcohol and Trans fats (found in partially hydrogenated oil) probably will. Also, exercise and supplementing fish oil may help. If the levels remain stubbornly high, it might be smart to check on thyroid function.

•The LDL (called “bad cholesterol”) at 105 is actually considered to be in the ideal range. But, even if it were high, there is more to the story. Tiny dense size LDL particles are the damaging ones. Large fluffy particles may even be protective. Sophisticated testing can sort that out but it still takes doing the good things listed in this newsletter anyway to get the balance right.

•Furthermore, if the cholesterol is oxidized (sort of like being rusty) that makes it more damaging.  Antioxidants, especially vitamin E can protect against oxidation.Research indicates that we are much better off supplementing with a complex of the many forms of vitamin E, rather than isolated d-alpha tocopherol. I use Jarrow FamilE. Certainly avoid the synthetic dl-alpha tocopherol.

The body makes cholesterol for protection and as the starting material for hormones and vitamin D.  Folks with excessively low cholesterol are at increased risk for cancer and other problems. And, suffering the side effects of a statin drug might be wasted if a total cholesterol was high simply because of HDL, triglycerides and fluffy LDL particles.

Save a life
In case you missed the news a while back, the procedure for administering CPR (to the victim of a heart attack or drowning for example) has changed. It is now recommended to use only chest compressions. They now say to not do the mouth to mouth breathing. Even though I knew that, this quick video was a helpful review of the procedures for me. LINK.

Be a Certified Professional Eating Psychology Coach
Marc David, author of The Slow Down Diet founded The Institute for the Psychology of Eating. (At that link you can get a free video guide.) That is his terrific training program where lay a person can become a Certified Professional Eating Psychology Coach. This certification can lead to a whole new career or a part time source of extra income or simply important knowledge to help yourself, your friends and family. I’ve been a fan of Marc’s book (if not his haircut) and the program sounds great. I wish I wasn’t so busy, or I’d take the training myself. Enrollment for the current class is supposed to end August 21st but they said they’d watch for our listeners and give them until Aug 28th to get their applications in. Check it out.
 

Last Week
LINK to that show in the archives. This was our 16th Anniversary show. Hyla Cass, MD returned to discuss addiction. She is the author of Natural Highs: Supplements, Nutrition, and Mind-Body Techniques to Help You Feel Good All the Time; Supplement Your Prescription: What Your Doctor Doesn’t Know About Nutrition and Eight Weeks to Vibrant Health: A Take Charge Plan for Women to Correct Imbalances, Reclaim Energy and Restore Well-Being. Sign up on her website and get a FREE gift, her Reclaim Your Brain Report–a value of $20.
In the middle of the show we talk to Marc David, author of The Slow Down Diet, about how much what goes on in our heads affects what we put in our mouths. And he told us how to become a Certified Professional Eating Psychology Coach. At the end of the show, Dietitian Beth Dokolasa of Natural Grocers talked about back to school supplements.

Please help spread the good word-forward this newsletter to friends and family.
My first book : Natural Alternatives to Nexium, Maalox, Tagamet, Prilosec & Other Acid Blockers. Subtitle: What to Use to Relieve Acid Reflux, Heartburn, and Gastric Ailments.

My latest book: Aloe Vera-Modern Science Sheds Light on an Ancient Herbal Remedy

The information contained in this newsletter has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure or prevent any disease. The contents are for informational purposes only and should not be used as a substitute for professional medical advice.

Copyright 2013 Martie Whittekin, CCN