Life begins at conception and then progresses through the many stages of development, birth, growth, puberty, maturity, old age, disease and finally death. Between Birth and Death a lot happens which determine, how long we live and the quality of life we have.
Why
do we die?
We
die for the good of the species. If we live on the fast lane we die
young.
The
influence of the genes is associated with the development of chronic
Diseases
resulting in death.
Food,
pollution, drugs, oxygen, parasites etc produce free radicals. All
molecules have paired arms or electron. A molecule with an unpaired
electron is a free radical. They are unstable and will extract
electrons from other biological molecules, which generate more free
radicals. Ageing is a consequence of an over production of free
radicals. Without the body’s free radicals, you would die because
they are integral in producing cellular energy from food, defending
you against opportunistic infections, and making the hormones needed
to maintain communications in your body. It's that unpaired electron
that makes free radicals reactive so that they can do their assigned
job. These free radicals in the process of wanting to make themselves
whole again start to rob electrons from other molecules in turn
making them into free radicals. Excess amount of free radicals cause
oxidation of fat, proteins and damage to the nucleus of the DNA
resulting in accelerating Ageing.
Telomere
is a small segment at the end of nuclear DNA that becomes shorter
with every replication of the DNA. DNA will no longer replicate
beyond a certain point of the telomere reduction.
CARBOHYDRATES: produces
Heat & Energy. It is made up of Carbon, Oxygen & Hydrogen and
comes from all starches and Sugars.
Carbohydrates (also referred to as
glycans) have the basic composition:
|
There
are two Types of Carbohydrates: 1. Complex Starch.
2. Refined Starch.
Complex
Starch which is good for you and a necessary starch which come from
all whole grains, potatoes, bread, fruits nuts, green and vegetables.
The starches in the green vegetables are stored in their roots, stem
and seeds. E.g. Roots like potatoes, beetroot, carrots etc.
Stems like sugar cane, seeds like corn, maize, barley, rye, sago,
rice, millet etc.
Complex
starches are good for you because they release their sugars slowly,
and they are easier to digest.
SUGARS: types
of sugars: Lets understand the various types:
Monosaccharides
Glucose,
fructose and galactose are all simple sugars, monosaccharides,
with the general formula C6H12O6.
They have five hydroxyl groups (−OH) and a carbonyl group (C=O) and
are cyclic when dissolved in water. They each exist as
several isomers with dextro- and
laevo-rotatory forms which cause polarized light to diverge to the
right or the left.
Glucose,
dextrose or grape sugar occurs naturally in fruits and plant juices
and is the primary product of photosynthesis.
Most ingested carbohydrates are converted into glucose during
digestion and it is the form of sugar that is transported round the
bodies of animals in the bloodstream. It can be manufactured from
starch by the addition of enzymes or in the presence of acids.
Glucose syrup is a liquid form of glucose that is widely used in the
manufacture of foodstuffs. It can be manufactured from starch
by enzymatic hydrolysis.
Fructose or
fruit sugar occurs naturally in fruits, some root vegetables, cane
sugar and honey and is the sweetest of the sugars. It is one of the
components of sucrose or table sugar. It is used as a high
fructose syrup which is manufactured from hydrolized
corn starch which has been processed to yield corn
syrup, with enzymes then added to convert part of the
glucose into fructose.
Please
be aware today's fructose in most cases is Glorified Corn Syrup. This
damaging to the body and is one of the main causes of Obesity
and Diabetes.
Galactose does
not generally occur in the free state but is a constituent with
glucose of the disaccharide lactose or
milk sugar. It is less sweet than glucose. It is a component of the
antigens found on the surface of red blood cells that
determine blood groups.
Disaccharides
Sucrose,
maltose and lactose are all compound sugars, disaccharides,
with the general formula C12H22O11.
They are formed by the combination of two monosaccharide molecules
with the exclusion of a molecule of water.
Sucrose is
found in the stems of sugar cane and roots of sugar beet. It also
occurs naturally alongside fructose and glucose in other plants,
particularly fruits and some roots such as carrots. The different
proportions of sugars found in these foods determines the range of
sweetness experienced when eating the. A molecule of sucrose is
formed by the combination of a molecule of glucose with a molecule of
fructose. After being eaten, sucrose is split into its constituent
parts during digestion by a number of enzymes known assucrases.
Maltose is
formed during the germination of certain grains, most notably barley,
where it is the source of the malt used
in the manufacture of beer. A molecule of maltose is formed by the
combination of two molecules of glucose. It is less sweet than
glucose, fructose or sucrose.It is formed in the body during the
digestion of starch by the enzyme amylase and is itself
broken down during digestion by the enzyme maltase.
Lactose is
the naturally occurring sugar found in milk. A molecule of lactose is
formed by the combination of a molecule of galactose with a molecule
of glucose. It is broken down when consumed into its constituent
parts by the enzyme lactase during
digestion. Children have this enzyme but some adults no longer form
it and they are unable to digest lactose.
Production
Sugarcane
Sugarcane
(Saccharum spp.) is a perennial grass
in the family Poaceae. It is cultivated in tropical and
sub-tropical regions for the sucrose that is found in its stems. It
requires a frost-free climate with sufficient rainfall during the
growing season to make full use of the plant's great growth
potential. The crop is harvested mechanically or by hand, chopped
into lengths and conveyed rapidly to the processing plant. Here it is
either milled and the juice extracted with water or the sugar is
extracted by diffusion. The juice is then clarified with lime and
heated to kill enzymes. The resulting thin
syrup is then concentrated in a series of evaporators and then
further water is removed by evaporation in vacuum containers. The
resulting supersaturated solution is
seeded with sugar crystals and the sugar crystallizes out and is
separated from the fluid and dried. Molasses is
a by-product of the process and the fibre from the stems, known
as bagasse, is burned to provide energy for the boiling of the
syrup. The crystals of raw sugar have a sticky brown coating and can
either be used as they are or can be bleached by sulphur
dioxide or treated in a carbonation process to produce a whiter
product.
Sugar
beet
Sugar
beet (Beta vulgaris) is
an annual plant in
the family Amaranthaceae, the tuberous
root of which contains a high proportion of sucrose. It is cultivated
in temperate regions with adequate rainfall and requires a fertile
soil. The crop is harvested mechanically in the autumn and the crown
of leaves and excess soil removed. The roots do not deteriorate
rapidly and may be left in a clamp in the field for some weeks before
being transported to the processing plant. Here the crop is washed
and sliced and the sugar extracted by diffusion. The raw juice is
then treated with lime and carbonated in a number of stages in order
to purify it. Water is evaporated by boiling the syrup under a
vacuum. The syrup is then cooled and seeded with sugar crystals. The
white sugar which crystallizes out can be separated in a centrifuge
and dried. It requires no further refining.
Oligosaccharides
- a few monosaccharides covalently linked.
Polysaccharides
- polymers consisting of chains of monosaccharide or disaccharide
units.
Although
our body needs starch/carbohydrates to survive and without it the
cells can be starved from Insulin resulting in hypoglycaemia and
death, in excess it can result in damage to the cell nucleus, the
DNA. This can create free radicals and accelerate the aging process
and disease.
All
Carbohydrates are sugars. When the body senses sugar it releases
Insulin and Triglycerides (the so called Bad Cholesterol But you will
learn that all Cholesterol is made by the Liver and is needed for the
protection of body proper function).
(a)
Monosaccharides, which contain dextrose, glucose, fructose and
galactose.
(b)
Disaccharide’s: starches from cane sugar & sucrose, maltase,
malt sugar, & lactose.
(c)
Polysaccharides: dextrin, cellulose & glycogen.
Refined
Starch comes from all processed foods, such as white flour, pasta
made from such grains, sugar, etc.
demands the
release Insulin
Sugar
<
= results in Sticky Blood &
Constrictors
releases
Triglycerides / LDL
(Bad
Cholesterol)
In
reality it is wise to realize that there is no Good or Bad
Cholesterol. All Cholesterol is made by the Liver and it is produced
to assist the body and not damage it. It is only when
Man interferes with the body's natural products and
processes, that we harm our body and make it unhealthy.
The Equation
is,' Fat cuts Fat and Sugar Makes Fat'.
Your
Doctor will advise you otherwise, that is why they have one of the
shortest life span. Isn't that enough Proof, that they have it wrong.
How
do we know we are ageing?
Here
are some tips to look for they are,
Biological markers of ageing
Markers
that increase with age
Markers that decrease with age
Insulin
resistance
glucose tolerance
Systolic
blood pressure
Aerobic capacity
Percent
body fat
muscle mass
Lipid
ratio strength, temperature regulation, immune
function,
The
more carbohydrates we consume the more demands we make on insulin.
When the body produces Insulin the result is an influx of free
radicals. Free Radical damage is the number one reason attached to
ageing.
A
fact to remember is the Glycaemic Index. It is a measure of rate at
which a carbohydrate will enter the bloodstream as glucose. Some
simple sugars, like table sugar, will enter the bloodstream slower
than many complex carbohydrates, such as bread, rice and potatoes.
The faster a carbohydrate enters the bloodstream, the higher its
Glycaemic index. The higher the Glycaemic index of a carbohydrate,
the greater the increase in insulin levels. Fruits & vegetables
tend to have a lower Glycaemic index, whereas bread, pasta, grains &
starches tend to have a higher glycaemic index.
Sugar
and saturated fats make cholesterol and accumulate white fat in the
body
Insulin Resistance:
according to Wikipedia-' Insulin
resistance (IR) is a physiological condition where the natural
hormone insulin becomes less effective at lowering blood sugars. The
resulting increase in blood glucose may raise levels outside the
normal range and cause adverse health effects, depending on dietary
conditions.[1] Certain cell types such as fat and muscle cells
require insulin to absorb glucose. When these cells fail to respond
adequately to circulating insulin, blood glucose levels rise. The
liver helps regulate glucose levels by reducing its secretion of
glucose in the presence of insulin. This normal reduction in the
liver’s glucose production may not occur in people with insulin
resistance.[2]
Insulin
resistance in muscle and fat cells reduces glucose uptake (and also
local storage of glucose as glycogen and triglycerides,
respectively), whereas insulin resistance in liver cells results in
reduced glycogen synthesis and storage and a failure to suppress
glucose production and release into the blood. Insulin resistance
normally refers to reduced glucose-lowering effects of insulin.
However, other functions of insulin can also be affected. For
example, insulin resistance in fat cells reduces the normal effects
of insulin on lipids and results in reduced uptake of circulating
lipids and increased hydrolysis of stored triglycerides. Increased
mobilization of stored lipids in these cells elevates free fatty
acids in the blood plasma. Elevated blood fatty-acid concentrations
(associated with insulin resistance and diabetes mellitus Type 2),
reduced muscle glucose uptake, and increased liver glucose production
all contribute to elevated blood glucose levels. High plasma levels
of insulin and glucose due to insulin resistance are a major
component of the metabolic syndrome. If insulin resistance exists,
more insulin needs to be secreted by the pancreas. If this
compensatory increase does not occur, blood glucose concentrations
increase and type 2 diabetes occurs.'
Pillars of ageing
Excess
insulin,
Increased calorie consumption increased DNA turnover
Excess
blood glucose,
Increased AGE formation, Neural death in VMN*
Excess
Free radicals,
Increased calorie consumption, increased AGE formation
Excess
cortisol,
Neural death in hippocampus,
Decreased
Eicosanoid synthesis
*VMN
stands for Ventromedial Nucleus the part of the hypothalamus
sensitive to excess glucose.
Laboratory
tests with mice and the fruit fly have conclusively proved that a
restricted or deprived animal lives longer than when does over fed.
Also when a fly’s wings are clipped the animal uses less energy and
so lives longer. The reason will be discussed later.
All
carbs turn to sugar and when the body senses sugar it releases
insulin. Excess Sugar in the blood stream means extra demand for
insulin, the cell can only hold so much sugar and the excess is
stored in the body in the best way the body deals can deal with it,
and that is Store it in Fats. This is not Cholesterol, its VLDL.(
Very Low Density Lipids) this is what clogs up you arteries and
makes your blood sticky, forming in time Clots.
These
Clots in time become bigger clots and when they move to the heart is
prevents the heart from receiving a constant supply of blood and
finally a Heart attack. If the Clot went to the Brain it results in a
Stroke and when the Clot hits the Lungs it can cause what we know as
a Pulmonary Embolism. But, before the clots inflict
the body , the persons suffers symptoms, which your Doctor may
not realize them as warning warning signs.
Benefits of calorie restriction
Increased
maximum life span
decreased fat accumulation
Increased
neurotransmitter receptors
decreased loss of bone mass
Increased
learning ability
decreased blood glucose level
Increased
immune system function
decreased Insulin levels
Increased
Kidney function
decreased cancer
Increased
length of female fertility
decreased autoimmune diseases
decreased
blood lipid level
decreased
heart diseases
decreased
diabetes
We
must take care of feeding the body the proper way. Eating too much or
too little can be fatal for longevity. It is better to consume
less in quantity and make sure that you get the adequate amount than
to eat bulk and suffer as a result of in
adequate nutrients. Fats, proteins & proper vitamins and
minerals are very necessary for proper biological function
Key
function of anti-ageing calorie restriction diet
*
Adequate Protein
*
Adequate Essential Fat
*
Adequate level of Carbohydrates
*
Adequate Vitamins & Minerals
*
Eat small meals throughout the day
*
Have some amounts of protein with every meal
*
Always eat your fruits & Vegetables
*
Take your cod liver oil.
Modern
man very rarely suffers starvation yet the world is plagued with
Diabetes, Obesity, Heart problems, High cholesterol, Cancers,
Arthritis etc. Have we asked the question why?
Let
us take some time to understand Diabetes.
Study
suggests 'type 3 diabetes'
Scientists
say they may have discovered a previously unknown form of diabetes,
after finding the brain produces insulin as well as the pancreas.
Unlike
other types of diabetes, the form - dubbed type 3 by the US Brown
Medical School team - is not thought to affect blood sugar.
Type
3 affects brain insulin levels, and appears to be linked with
Alzheimer's disease.
Brain
is another source of insulin
Age
and Ageing From
the BBC
DIABETES:
is a condition in which blood glucose is well controlled. In Type 1
the person makes little or no insulin, where as in Type 2 diabetes
the result is due to too little or over production of Insulin
production with the inability of the target cell to respond to the
insulin, also known as insulin resistant. The body is forgetting how
to make use of the hormone & having problems in attaching to the
needed receptor.
Excess
Insulin, accompanied by Vitamin deficiency amalgamated with fats,
proteins and sugar creates plaque, which produces sticky blood &
CONSTRICTIONS, in the body. This causes the Organs, and various
parts like the muscles, tendons, arteries, nerves etc to become
tensed and constricted. E.g. like in arthritis &
arteriosclerosis. The bad fat or plaque that sticks to the wall of
the artery results in the production of constrictors with a general
raise in blood pressure.
The
more carbohydrate we consume the more Insulin is released and the
more Constriction is produced within the body.
Carbohydrates
like oxygen are essential to the cells of the body, yet every breath
we take is killing us. This is because it results in the production
of free radicals through the process of oxidation.
Frying,
Roasting, Toasting, Grilling, Broiling etc make the sugars and fats
combine to create a crispiness which we call AGE (Advanced
Glycosylation End products). It is the polymerised end products of
protein crossed linked with glucose. AGE tends to adhere to
capillaries and arteries increasing the risk of heart disease,
blindness and kidney failure. AGEs are best estimated by the levels
of glycosylated haemoglobin in the bloodstream.
This
also raises the homocysteine* & the HbA1c** levels
in the blood resulting in increased LDL & Triglycerides to form
the wrong Unfriendly FAT. White Lipids finds its way into the
circulatory system, muscles and tissues of the body and the blood
stream. When a protein-free radical is formed (and these are more
difficult to make), it can now react with glucose molecules to
produce AGE that do thing but stick to things a cause biological
damage.
Vitamin
ACE are important antioxidants lots of fruits & vegetables are
rich in A&C and adequate levels of fats rich in vitamin E this
combination helps us to control free radical formation.
As
we age our internal antioxidant enzymes become less active.
Couple that with a decrease in the consumption of diet-derived
antioxidants leads to accelerated ageing.
When
we eat the calories we consume are converted into energy to be used
by the body. This energy molecule is ATP. It Adenosine Triphosphate
is the primary fuel used by the cells to generate the biochemical
reactions essential for life. To form ATP from food requires the
breakdown of oxygen to form free radicals in cells. This process is
carried out in the mitochondria, which is the cell factory where ATP
is generated. The more we eat the more free radicals are produced the
damage to the DNA and the faster we age. The other generator of free
radicals is the immune system. The best way of defending the body
from foreign invaders is to blast them with a burst of free radicals.
This is the how the white blood cells work.
The
mitochondria DNA derived from your mother and as a consequence your
longevity, physical strengths and weaknesses are a direct reflection
of your mother and her family.
When
the nuclear DNA is damaged by the free radicals it can be repaired;
but the mitochondrial DNA does not have the repair system that
replaces damaged parts of genetic material. Mitochondrial DNA codes
for 13 separate proteins that are critical in ATP production. As we
age the mitochondria is less efficient in making ATP. This uncoupling
process by the mitochondria becomes less effective and more free
radicals are produced, with less ATP meaning less energy & more
damage taking place resulting in accelerated ageing.
ATP
formation in mammalian mitochondria takes place by a complicated
electron transport pathway. An outer and inner membrane largely
defines the structure of the mitochondria. The inner mitochondria
membrane is where you find all of these components of the electron
transport pathway.
Electrons
generated by the dehydrogenation of NADH or succinate are transferred
from one complex to another until they reach complex IV, also known
as cytochrome oxidase. (The high energy NADH comes from the TCA cycle
and glycolysis, which in other words means from the processed food
that we eat.) Here, the electrons are used to reduce oxygen into to
water. ATP is produced as a result of the passage of electrons
through complexes I, III, and IV.
ATP
production in plants is quite different. Plants have chloroplasts,
which you can think of as being like mitochondria in mammals. These
chloroplasts use chlorophyll to catalyse photosynthesis, which
ultimately does the following two reactions:
The
high energy NADPH gets used in other metabolic pathways. The oxygen
gets released, to be breathed in by mammals for their own ATP
formation. Finally, the extra protons build up in chloroplast organs
called thykaloids and make a proton gradient. An ATP synthase, which
operates without any light, then couples the flow of protons to ATP
synthesis.
When
I say coupled, I mean that the enzyme somehow makes it so that for
every three protons, which flow out of the thykaloid, one molecule of
ATP gets made.
By
the way, this is a great example of the inherent energy available in
a concentration gradient, which can be converted, in chemical energy
used in life.
You
can read more about both of these processes in just about any college
Biochemistry textbook. I hope that answers your question!
what
genes are contained in the mitrochondria and what diseases can arise
The
mitochondrial genome (mtDNA) in humans is contained on a single
circular chromosome 16,569 basepairs around, and each mitochondrion
contains 5 to 10 copies of the mitochondrial chromosome. There are
several essential genes in mtDNA that are involved in replication and
translation, along with some genes that are crucial for the machinery
that converts metabolic energy into ATP. These include NADH
dehydrogenase, cytochrome c oxidase,
ubiquinol/cytochrome c oxidoreductase, and ATP
synthase, as well as the genes for unique Ribosomal RNA and Transfer
RNA particles which are required for translating these genes into
proteins.
There
are specific diseases associated with mutations in some of these
genes. Below are the most commonly affected genes and the diseases
arising from their mutation.
NADH
dehydrogenase:
Severe
progressive tubulointerstitial nephritis, a kidney disease that can
lead to renal failure, has shown the presence of distorted
mitochondria, resulting from a point mutation in ND2 gene. Leber's
hereditary optic neuropathy, LHON, arises from mitochondrial DNA
mutations in the ND1 and ND4 genes (and in some cases the ubiquinol
gene). Eight of these mutations frequently associated with LHON, have
also been found in patients with Multiple Sclerosis.
ATP
synthase:
Myoclonic
Epilepsy and Ragged Red Fiber disease, MERRF, involves mutation of
the ATPase 8 gene. While Neurogenic muscle weakness, Ataxia, and
Retinitis Pigmentosum, NARP, results from mutations in the ATPase 6
gene.
Transfer
RNA genes:
Mitochondrial
Encephalomyopathy, Lactic Acidosis, and Strokelike symptoms, MELAS,
and Maternally inherited Myopathy and Cardiomyopathy MMC, are caused
by different mutation in the gene for the tRNA responsible for adding
the amino acid Leucine to mitochondrial proteins.
Large
deletions:
Pearson's
marrow/pancreas syndrome is one of a few disease associated with a
large deletion in the mtDNA. The various tissues of each patient
contain populations of both wild-type and deleted mtDNA molecules,
suggesting that this disease arises from ongoing damage to the mtDNA,
rather than an inherited mutation. Because of the varied population,
the clinical expression of Pearson's syndrome is variable and is not
correlated with the size and position of the mtDNA deletion.
Molecular
Biology of the Cell by Bruce Alberts,
et al. - 3rd ed., Garland Publishing, Inc., New York & London,
1995.
An
Introduction to Genetic Analysis by
Anthony J.F. Griffiths, et al. - 5th ed., W.H. Freeman and Company,
New York, 1993.
or
search this site for "Mitochondria".
(*ATP
is the energy molecule that converts food into energy. This process
is carried out in the mitochondria and requires oxygen. Oxygen
produces free radicals and they in turn damage the mitochondria
causing ageing. Although we need food the act of metabolising food is
damaging. So the more we eat the faster we age. )
FATS - the BRAIN FOOD
We
know that a very large amount of our brain is omega fats. According
to eastern medicine the extension of the brain is the bone marrow.
Here the body makes the white & red blood cells and it plays a
very important role in our body’s defences.
Every
body is talking about their new diet. The Low Fat diets. Let me tell
you Fats are an essential part of our diet. There are good Friendly
Fats and there are the unfriendly fats.
I
can confirm that this misunderstanding almost cost me my life. Yet
without the experience I would not have learnt what I now know. Many
have not been as lucky as I to survive the Heart attack I had 10
years ago have.
Very
low fat in the short term increases triglyceride levels and decrease
HDL, without yielding additional decrease in LDL cholesterol levels.
For
certain persons, i.e. those with hyper-triglyceridema or
hyper-insulinemia, the elderly, or the very young, the potential for
elevated triglycerides, decreased HDL cholesterol levels, or nutrient
inadequacy must be considered.
Because
very low fat diets represents a radical departure from current
prudent dietary guidelines, such diets must be proved both
advantageous and safe before national recommendations can be
issued.
Fats
consist of glycerol and fatty acids that are made up of carbon &
hydrogen.
There
are two types of Fats: (1) Saturated (2) Unsaturated.
Saturated
fats come from Animal, coconut & Palm oils etc. As a general rule
any fat that does not melt in the Palm of your hand is a saturated
fat including those that come from plants.
Unsaturated
fats are the Omega 3 & 6. They are the friendly fats and create
HDL.
Omega
comes from oily Fish/ and fish oils, Polyunsaturated essential fat
found in cold-water fish and purified fish oils. This oil is
beneficial to the cardiovascular system because it promotes the
production of ‘Good’ eicosanoids. They also aid in producing
long-chain fatty acids like EPA.
Omega
6 comes from Vegetables, Seeds & Nuts. (It is recommended that
the Cold Pressed or Extra Virgin oils are the best) As a
general rule Oils from Vegetables & Seeds are Polyunsaturated
Fats, whereas oils from the Nut family is Monounsaturated Fats.
Omega
6 fatty acids found in the protein of most oils from seeds and nuts
can produce both ‘Good’ & ‘Bad’ eicosanoids
Good
eicosanoids are best produced by a combination of omega 3 & 6
oils on a 1:1 ratio.
Here
is an extract on Omega 3 made by Dr. Barry Sears.
Fish
Oil & omega-3 Fatty Acids
Dr.
Sears is a research scientist and he created the world famous Zone
Diet. His new ground breaking book is called "The Omega Rx Zone
- The Miracle of the New High-Dose Fish Oil". It is the
culmination of 20 years of research on the benefits of long-chain
omega-3 fatty acids contained in omega-3 fish oils. In fact, Dr.
Sears pioneered the development of pharmaceutical grade fish oil
using the brand name OmegaRx, a highly refined nutritional supplement
rich in the omega-3 fatty acids DHA and EPA.
History
has shown and scientists have found that the Eskimos of Greenland
have suffered very little from coronary heart disease despite a diet
very high in fat. The primary source of fat in their diet came from
sea mammals, which contain large amounts of long-chain omega-3 fatty
acids. Dr. Barry Sears OmegaRx Fish Oil contains these same essential
omega-3 fatty acids.
The
American Heart Association recommends healthy people eat omega-3
fatty acids from fish and plant sources to protect their heart.
The
role of essential fatty acids in the body and mind has been
extensively studied. The body of knowledge consists of thousands of
scientific studies, including hundreds of clinical studies on omega-3
fatty acids.
OmegaRx
Pharmaceutical Grade Fish Oil is Twice as Potent and 100's Times More
Pure than Health Food Grade Fish Oil. As Dr. Sears explains, the fish
oils doled out by our grandmothers and currently sold at health-food
stores has never been pure enough to be used in the quantities it
takes to feel its potential benefits. The new highly purified Omega
Rx pharmaceutical grade fish oil is more concentrated, free of
dangerous toxins, and has been clinically tested with encouraging
results.
EICOSANOIDS come
from the Greek language eicosa, which means 20. Eicosanoids are
hormones derived from a 20-carbon atom, polyunsaturated fat. They are
made in the cells of the body and are an autocrine hormone. The‘
Good’ eicosanoids generate the cycle AMP.
AMP
cycle is a second messenger that
begins the biological response started by a hormone. Cycle AMP is
used by many endocrine hormones as a second messenger.
Taken
on a Ratio of 1:1 they cut fat and create Cholesterol HDL. (The Good
Guys).
We
need cholesterol for proper function of the body. The Liver produces
80% of the cholesterol. Why? If this is true then do you think that
it is right for you to block this natural process?
When
your hands get greasy you use soap to wash it away. Grease is Fat and
so is soap made from Fat. One density lipids neutralising the other
fat or lipid.
Similarly
HDL washes away LDL & Tg. This is what happens in the body with
the omega 3&6 oils.
These
Omega Oils also counteract the effects of the carbohydrate and also
create a more relaxed state within known as DILATORS.
When
your body is tight and painful it is due to the constrictors. What
you need to remedy this syndrome is the friendly Fats to produce the
DILATORS.
EFA are
Essential Fatty Acids, which the body cannot make and are therefore
necessary to be taken regularly in the diet. EFA are the building
blocks of eicosanoids. There are two groups Omega 3 and Omega 6 fatty
acids.
Fats
also produce good Eicosanoids and Glucagons. They are hormones the
body needs to metabolise and deal with the fats and sugars.
The
job of Insulin is to lower the body sugars. Glucagons raise them by
releasing the stored Glycogen from the liver and the Eicosanoids.
Glucagons are
a hormone from the pancreas that causes the release of stored
carbohydrates in the liver to restore blood glucose levels. They use
the second messenger cycle AMP, to exert its biological action.
There
is enough research to indicate that Niacin or B3 100mg taken with
each meal will reduce your blood cholesterol. The findings are that
is works even better than the cholesterol lowering drugs e.g. Staten;
but when taken alongside Staten the combination works the best.
When
you take Niacin you will experience a hot flush about 15-min later
which can last for about 10-15min. This is indicating that the B3 is
being metabolised by the liver and changing it to NIACINEMIDE. So
don’t panic, rejoice and you are aware that the Niacin is working.
Glucagons
A
hormone responsible for helping maintain proper sugar levels. When
blood sugar levels go too low glucagons activate glucose production
in the liver as well as regulate the release of glycogen from muscle
cells. Eventually it may cause the catabolism of muscle cell protein
for glucose. This is considered a catabolic hormone. It therefore
acts somewhat similar to the carburettor in the engine in your car.
When properly tuned it causes the engine to give you better
performance and more miles per gallon. The same is true of the
Glucagons in your body. It helps the release of stored glucose and
delays the hunger feeling till it has used up all the fuel from the
carbohydrates. This is what diabetics need greatly. Although we need
carbohydrates to fuel the body we need very little of it to run its
engines.
Life
is not complete without exercise.
In
nature: Carbon dioxide + Water give birth to Life & Plants which
supply us with Oxygen & Glucose.
This
gives us the food and energy we need to perform Aerobic exercise to
burn off the calories and return to nature the Carbon dioxide + water
needed to complete the cycle.
Although
we need oxygen to survive, like the carbohydrates we need little of
it. As explained earlier, carbohydrates demand insulin for its
digestion and produces Free Radicals & Constriction in the
process. So to does Oxygen produces Free Radicals and
accelerates ageing.
Friendly
Omega 3&6 produce Good Eicosanoids & Glucagons = Dilators so
to the release of Carbon Dioxide in the blood encourages proper
function of the body and Dilators. As everyone breathes at an average
of 21600 rhythms in 24 hours- which is 900 an hour, 15 a minute and
one breathe every 4 seconds. This gives us a life span of 70 years (3
score years & 10). Every breath saved goes to prolong long
life. If you breathe slowly, deeply and rhythmically this is a recipe
for long life.
The
Air we breath is 20% oxygen & 80 % Nitrogen. Oxygen breaks up
into its oxides, which produces the free radicals that destroy the
nucleus of the Cell the DNA.
On
the other hand nitrogen breaks up into its oxides known as NITRIC
OXIDE: In 1987 Nitric oxide was discovered. It is one of the smallest
molecule and is a free radical to boot. This reactive free radical
provides the latest clue on the power of the diet to alter hormonal
response. It is the hormone that needs no receptor. It travels
a short distance and is self distrusted; a component of Air Pollution
and cigarette smoke, it controls cardiovascular, immune and nervous
system. It is also the key to erectile problems. Nitrogen free
radical=nitric oxide.
Unlike
oxygen free radicals nitric oxide is relatively stable. It is
possible to maintain nitric oxide in a gaseous form for more than 40
years. Nitric oxide is an interesting carrier of information.
Breathe
slowly and hold for a while, then breathe out and hold for a while.
Try to prolong the hold comfortable for as long as possible.
The oxygen is used up and carbon dioxide is released to produce
dilators. The nitrogen is then broken down into its oxides = nitric
oxide which produces the same as end products as GTN or TNT. It is
what is used when you suffer angina. This can also produce Argentine,
which has the same effect as Viagra.
PROTEINS - make good NEUROTRANSMITTERS
Proteins:
Low fat proteins are the best. Some of the foods below are complete
proteins.
Organic
Soya and fish products top the list. ***
Organic
eggs, especially the white, are next **
Lean
meats, poultry, and dairy products next. *
Pulses,
legumes, peas etc., are incomplete proteins; but when combined with a
complete protein it makes an excellent substitute. (It is well to
remember that legumes and gluten produce the most lectins*)
Proteins
serve to give us the amino acids we need.
Fruits
and vegetables serve to give us the essential vitamins and minerals
we need; but it is essential that the best choice is from Organic
foods as they are usually found to contain the best and highest
amounts of the above.
Adequate
Proteins, Essential Fatty Acids, carbohydrates & vitamins and
minerals, fluids, exercises are important.
The
general recommendation is as follows:
Lower
Glycaemia carbohydrate intake along with a raised Essential Fats (the
omega 3& 6 oils), and selected proteins.
My
observation of nature shows me that all vegetarian animals eat from
dawn to dusk. They are strong, heavy and generally fat. Their coat
and skin is rough, they have dull vision slow in motion and generally
taken advantage of. We as a rule do not have them as pets.
Carnivores
or meat eating animals eat once a day and less frequently. They have
a lot of stamina, slim and fast in motion. There skin and coat is
fine and smooth and their eyes are clear and vision sharp. We
generally keep them, as pets.
Proteins
and fats cut fat and keep us slim. Carbohydrates make sugar and fat,
resulting in sticky blood, diabetes and heart conditions. If we
believe in evolution then we become aware that marine life came
before terrestrial plants.
Make
up your own mind whether you want to be a grazer or a layer. A pet or
a worker. Be admired and beautiful or heavy & bullied.
· For
those who are Vegetarians please note: you must have Proteins from
plant, seed, nuts & legumes. But not all these proteins are
helpful. You must have the ones compatible with your blood group.
Protein incompatible with your blood group produces Bad Lectins*. If
however you can have fish & eggs to your diet, it will be an
added bonus.
· Re
Fish Oils It
must also be noted that though there are many claims of plant based
EPA in reality there is no known true long chain EPA derived
from plant oils.
