thrivecoach12

To live vigorously and luxuriantly, to flourish

What is INFLAMMATION?

inflammationarticlememev2

“Inflammation is the process that provokes the destruction of intracellular fatty acids in an effort to balance trauma”.

INFLAMMATION IS A NECESSARY PART OF THE HEALING PROCESS!

     Injury causes swelling, pain, and redness as the body tries to balance and heal.  Fatty acids in the surrounding cells create hormones (eicosanoids and cytokines) that promote accelerated actions for healing.  Pain helps prevent further injury while swelling increases blood flow for healing and toxin transport away from the injury.

     Excess inflammation leads to free radical damage.  The accumulation of this damage alters the genetic code, disabling the cell’s ability to reproduce itself identically.   Excess inflammation, therefore, accelerates the aging process.   This may be why we associate muscle and joint pain with “getting old”.

However, EXCESS inflammation affects much more than our joints.

  • Parkinson’s, Alzheimer’s, and meningitis are inflammation of the brain.
  • Angina and myocardial infarction (heart attack) are inflammation of the heart.
  • Hepatitis is of the liver
  • Bronchitis is of the lungs
  • Colitis is of the colon.
  • Even wrinkles are results of inflammation.

Essential fatty acids are the fatty acids that cannot be produced within the body, and therefore must be included in our daily diet.  The body uses both omega-3 essential fatty acids, which make anti-inflammatory eicosanoids, and omega-6 essential fatty acids, which make pro-inflammatory eicosanoids. The healthiest consumption ratio of omega 6 to omega 3 is 1:1.  Our bodies are capable of balancing ratios up to 4:1, but the American diet is between 20:1 and 30:1.

Picture1

Omega 3 EFAs are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are found in wild-caught salmon, krill, tuna, anchovies, sardines, some algae, and seaweed.  They are the most anti-inflammatory and therefore the most beneficial in preventing degenerative diseases.

     ALA (alpha linolenic acid) is a plant-based Omega 3 found in flaxseeds, walnuts, seeds, and leafy greens.  The body is capable of converting ALA to the more beneficial EPA and DHA.  However, only 5-10% of ALA is converted to EPA and only 2-5% is converted to DHA.  DHA and EPA are essential to communication within the cell and between cells.

DHA is especially important since more than 90% of the omega-3 fat found in brain tissue is DHA, making it very important for brain health.

     GLA (Gamma linolenic acid) is an omega 6, found in borage oil, black currant seed, and evening primrose. It is anti-inflammatory and best known for improving skin, joint, and PMS issues.

     LA (Linoleic acid) is an omega 6 found in vegetables, seeds, grains and corn, soybean, safflower, and sunflower oils. It is pro-inflammatory.  The USDA reported that an increase of omega 6 in the American diet went from one tenth of one percent of the calories consumed in 1909 to over 20% of consumed calories in 2000.  Almost all processed and packaged foods contain vegetable oil, soy lecithin, or one or more of the previously mentioned oils.  The most troublesome is the extensive use of hydrogenated and partially hydrogenated vegetable oils.

INGREDIENTS: Whole corn, vegetable oil (corn, soybean, sunflower and/or Canola oil), salt, cheddar cheese (milk, cheese cultures, salt, enzymes), maltodextrin, wheat flour, whey, monosodium glutamate, buttermilk, romano cheese (Part-skim cow’s milk, cheese cultures, salt, enzymes). Whey Protein concentrate, onion powder, partially hydrogenated soybean and cottonseed oil, corn flour, lactose, natural and artificial flavor, dextrose, tomato powder, spices, lactic acid, artificial color, including Yellow 6 dye, Yellow 5 dye, Red 40 dye), citric acid, sugar, garlic powder, red and green bell pepper powder, sodium caseinate, disodium inosinate, disodium guanylate, nonfat milk, whey protein isolate, and corn syrup solids.  CONTAINS MILK AND WHEAT INGREDIENTS.

 

INGREDIENTS: Whole corn, vegetable oil (corn, soybean, sunflower and/or Canola oil), salt, cheddar cheese (milk, cheese cultures, salt, enzymes), maltodextrin, wheat flour, whey, monosodium glutamate, buttermilk, romano cheese (Part-skim cow’s milk, cheese cultures, salt, enzymes). Whey Protein concentrate, onion powder, partially hydrogenated soybean and cottonseed oil, corn flour, lactose, natural and artificial flavor, dextrose, tomato powder, spices, lactic acid, artificial color, including Yellow 6 dye, Yellow 5 dye, Red 40 dye), citric acid, sugar, garlic powder, red and green bell pepper powder, sodium caseinate, disodium inosinate, disodium guanylate, nonfat milk, whey protein isolate, and corn syrup solids.  CONTAINS MILK AND WHEAT INGREDIENTS.

THIS IS NOT FOOD! It is a “FOOD LIKE” product

Both EFAs compete for the same enzymes and nutrients to metabolize.  The excess omega 6 monopolizes metabolizing enzymes preventing the optimal use of omega 3.

The main micronutrients needed to efficiently utilize EFAs are:

  • B3 or Niacin participates 50 chemical reactions
  • B6 is involved in over 100 reactions per minute
  • E is a potent antioxidant
  • C is a potent antioxidant
  • Magnesium is involved in as many as 800 reactions
  • Zinc is essential to cell repair and healing
  • Sulfur aids every cell in the elimination of toxic substances through agitation

 Saturated Fat is Not the Enemy!

Saturated fats are needed by your body to protect your nerve cells, produce hormones, keep your cell membranes healthy and help your body assimilate the fat-soluble vitamins A, D, E and K. The average person needs about 30 percent of their daily calories to come from fats, and about one-third of those should be saturated fats.

There have been several controlled trials where people replaced saturated fats with Omega-6 fats and had a significantly increased risk of heart disease. Omega-6 fatty acids found in body fat stores has increased by more than 200% (3-fold) between 1960 and 2010.

  • The higher the ratio of omega-6 to omega-3 fats the higher the death rate is  from cardiovascular disease.
  • A 5.0% increase in omega-3 fats was associated with a 70% reduction in the risk of primary cardiac arrest.

ALSO:

  • As the ratio of omega-6 to omega-3 increases, the prevalence of type 2 diabetes also increases.
  • An increase in EPA and DHA also leads to increases in membrane fluidity, the number of insulin receptors, and insulin action.

In 2010, Dr. Mary Newport published her theory that coconut oil might offer profound benefits in the fight against Alzheimer’s disease.

Contrary to popular belief, the ideal fuel for your brain is not glucose but ketones. Ketones are produced when the body converts fat (as opposed to glucose) into energy. One molecule of fat yields 460 molecules of ATP (energy), whereas one molecule of glucose yields only 36 molecules of ATP.  If you find yourself craving sweets, you are most likely unable to metabolize fat properly.  Sweets are converted into energy faster than fats.

The medium-chain triglycerides (MCTs) found in coconut oil are a great source of ketone bodies because coconut oil is about 66 percent MCTs.  As such, coconut oil does not need the gall bladder to metabolize.  It puts less stress on the liver while stimulating the thyroid.  Therefore, coconut oil is also the perfect food for low thyroid and weight loss.

     Coconut oil is also 91% saturated fat and only 2% omega 6 fat.  Sunflower and Corn oil are 12-13% saturated fat with a whopping 71% and 57% omega 6 fat. Your body prioritizes brain energy over even heart energy. If you do not consume or properly utilize healthy carbs or fat, your brain will force the breakdown of amino acid-rich systems like muscles and hormones.

OTHER VEGETARIAN SOURCES WITH EXCELLENT RATIOS:

476824126_XS

One ounce of flax seeds packs in 6388mg of Omega 3 to 1655mg of Omega 6.

One ounce ofchia seeds packs in 4915mg of Omega 3 to 1620mg of Omega 6.

One ounce of hemp seeds provides 1100 Omega 3 to 2700 Omega 6.

One tablespoon of Spirulina provides 58mg Omega 3 to 88mg Omega 6.

Vegetables in the cabbage family have a surprising amount of Omega 3. Cauliflower is the most notable with 208mg Omega 3 to 62mg of Omega 6 per cup, cooked.

Leafy greens are also a decent source of Omega 3. A cup of cooked spinach has 352mg of Omega 3 with only negligible amounts of Omega 6.

Berries are also a good vegetarian source of Omega 3. Blueberries top the list with 174mg of Omega 3  to 259mg of Omega 6 per 1 cup serving.

Virtually all popular herbs and spices have a great Omega 3 to Omega 6 ratio.  Cloves are one of the best at 86mg/52mg per 2 grams, as is oregano at 73mg/18mg. per 2 grams.

Picture1

Love Your Liver

The liver has been identified as having over 500 vital functions above and beyond being a MAIN DETOXIFYING ORGAN in the body.

It should go without saying that a LIVER is PARAMOUNT to preventing excess INFLAMMATION!

The key functions of the liver are to detoxify your blood and to enhance your digestive system by creating bile. Bile helps to break down the fats that you consume into small pieces, making them easier for your small intestine to absorb.

Processed foods, alcohol, soft drinks, and other pollutants to the system must be filtered out first by the liver to prevent oxidative stress.  It is safe to say that in today’s environment, the liver is overworked. Consistent oxidative injury destroys the lipids (fats) that comprise the cell walls, thus creating INFLAMMATION.

Amid oxidative injury, the stressed liver must then create high-quality bile to be stored in the gall bladder and used as needed. Gall stones and cholecystectomy (removal of gall bladder) have become all too common.

Add one or both of these two drinks to your daily routine to improve liver function and reduce inflammation.

LEMON LIVER FLUSH and KIDNEY GALL BLADDER CLEANSE JUICE

     TURMERIC is a rich source of vitamin C, pyridoxine (vitamin B6), choline, niacin (B3), and riboflavin.  Turmeric also contains high levels of minerals like calcium, iron, potassium, manganese, copper, zinc, and magnesium.  It is this high micronutrient content that makes turmeric an EXCELLENT Omega-3 Booster.

Turmeric is ANTI-TUMOR

     A recent animal study shows that turmeric boosts the conversion of plant-based Omega-3’s into DHA in the brain. The effect was major- with about 50% additional DHA when turmeric was added to the diet.

    RAW GINGER ROOT is high in magnesium, potassium, choline, B6 folate, and vitamin C.  It also contains substantial amounts of calcium, iron, and zinc.

     Gingerols are potent anti-inflammatory compounds. In two clinical studies, physicians found that 75% of arthritis patients and 100% of patients with muscular discomfort experienced relief of pain and/or swelling by consuming ginger.

     EXTRA VIRGIN OLIVE OIL is a cholagogue, ensuring optimal bile drainage and full emptying of the gall bladder. Another effect is that it is cholecystokinetic, i.e. it stimulates the contraction of the gall bladder, which is extremely helpful in the treatment and prevention of disorders of the bile ducts. It stimulates the synthesis of bile salts in the liver and it increases the amount of cholesterol excreted by the liver.

Also, consider this: Creamy Fresh Herb Vinaigrette

IMG_2337-1 (2)

Oregano provides Calcium, Copper, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, and Folate. Oregano is also a potent anti-bacterial and anti-oxidant herb.

Thyme’s primary volatile oil constituent is Thymol. In studies on aging in rats, thymol has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures. In particular, an increase in the amount of DHA was found in the brain, kidney, and heart cell membranes.

Basil has strong detox properties that aid liver function. The powerful essential oils, including eugenol, citronellol, and linalool, help prevent lipid oxidation and have strong enzyme inhibiting properties.

Parsley is a potent liver detoxifier. It promotes quality liver fluids and bile as well as stomach acid.

Garlic activates liver enzymes. Garlic is known as a sulfur residue food that cleanses tissues and aids in oxygenation.

Zucchini’s dietary fiber stimulates the liver to manufacture more bile from cholesterol, which encourages efficient fat metabolism.

Dr. Alexis Carrel, a French physician and Nobel Prize winner, demonstrated that cells can be kept alive indefinitely.  His research proved “there’s no reason cells need to degenerate.  Ever.”

AS THE CELL LIVES, SO LIVES THE BODY

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Information

This entry was posted on June 24, 2020 by in Thrive vs Survive Articles.

Contact Information

(618) 210-0803
thrivecoach12@gmail.com

Categories

This information is for educational purposes only and is not meant in any way to diagnose, treat or interfere with prescribed medical care.
Follow thrivecoach12 on WordPress.com
%d bloggers like this: