Garlic (and cardiovascular disease)

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D

Der Biermeister

I'd like to share a couple of emails with the forum here. I have a business associate who is also quite the inventor - has many patents. His latest efforts are with the process of getting the best ingredients out of garlic.

04/08/2006 09:11 AM
To: John
Subject
Re: help


Hello John,

I have been spending a lot of time on my research, but I have not been
concentrating on cardiovascular disease. However, occasionally I come
across some information that could be helpful to you, such as the
attached article.

One theory about how arteries get clogged is that macrophage cells
attach themselves and then they take up large amounts of oxidized LDL,
eventually turning into foam-cells. According to this theory, LDL itself
is OK, but oxidized LDL is bad. The attached paper shows that some
garlic-related compounds are very effective at preventing LDL oxidation.

I did some reading on Aortic Regurgitation, and one cause can be high
systemic blood pressure. Another important property of some
garlic-related compounds is that they increase the activity of the
enzyme "nitric oxide synthase", which produces more nitric oxide in
circulation, which in turn opens up the blood vessels. (Nitric oxide has
a variety of pro-circulatory properties, including the inhibition of
blood clotting. The decrease of nitric oxide with age is a common
problem (hence the market for Viagra).)

I will be sending some more information to you through the mail (should
I send it to Ken's home address?).

If you decide to take a garlic dietary supplement, I recommend the
"Garlique" brand. I also make a "protein-bound SAMC" capsule in limited
quantities, which perhaps you will want to try. You should consult your
doctor about your use of any dietary supplements.

I also think that many people have a protein balance deficiency due to
the destruction of the amino acid "cysteine" during the modern
processing and cooking of food. The best source of cysteine is rare red
meat, so I recommend that you consume a moderate amount of rare (or
medium rare) red meat. (One of my conclusions from my research is that
the garlic-related compounds can partially compensate for cysteine
deficiency.)

Good luck with your operation and recovery. Do a lot of reading, and
exercise as much as you can (without overdoing it).

Michael



>
> Michael - long time no hear. I hope you and Cindy are doing well.
>
> I am writing you because I just had a long talk with Ken and he
> described the garlic plan he is doing with you. I am very much
> interested in this, primarily for the benefits of reducing plaque
> buildup in the arteries, esecially heart arteries.
>
> I've known for about a year now that I would have to undergo open heart
> surgery to replace my leaky Aortic Valve. Well this is being done next
> Wed. At the same time, they will do a few bypasses to supplement some
> stents I had put in about 1 1/2 years ago.
>
> I've been back on a serious walking program since then, but
> unfortunately it does nothing to solve my Aortic Insufficiency (also
> known as Aortic Regurgitation). My immediate goals post surgery are to
> get back up to 4 miles per day asap. I figure that will be the single
> most important aspect of getting me strong again.
>
> My Cholesterol numbers (with medication) are actually quite good. Total
> = 127, LDL = 64, and HDL = 45. But I still want to do everything
> possible to control artery disease. (these readings were months ago)

(note-- actual readings as of May 8 are much lower -- Total = 90, LDL = 40, and HDL = 32)
>
> So -- please let me know what all you can offer.
> Thanks
> John
 
John. I think that is all good information. I'm kind of a believer that while supplements are an excellent choice, nothing beats getting those nutrients, etc. the normal way....just eating right!

I am blessed to live in the Northwest. Many healthy things are available fresh year round. After my angiogram (clean as a whistle) my surgeon actually asked me how he thought I'd managed to stay so clean (I'm pretty overweight). Choice. We use tons of fresh garlic (not the already hulled or already chopped or already in paste form), tons of olive oil, fresh dark green vegetables which I always steam, lots of fresh salmon, halibut, free-range organic chicken, high grade beef on occasion.... I cook things hot and fast or slow and low temp. I think staying away from processed foods and throwing fresh garlic and oftentimes fresh ginger into things works very well. And keep the salt shaker in the cupboard! (so why am I overweight?? butter and cheese....my downfall!)

I'll take that on advisement about the rare beef. Yum. Not to mention the iron we should be replenishing after surgery!!

Thanks for the info.

Marguerite
 
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