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            <a href="/blog/post/2007/06/11/more-on-the-american-heart-association-check-mark-program.html">More on the American Heart Association Check Mark program</a>
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            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>11. June 2007</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
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            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2007/06/11/more-on-the-american-heart-association-check-mark-program.html#comment"><i class="glyphicon glyphicon-comment"></i>(3)</a>
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        Take a look at the list of foods on the American Heart Association's (AHA) Check Mark endorsement program (below). After I saw the list, I was convinced either that the people who designed the program are either startlingly ignorant, or the AHA simply does this for money.<br /><br />Many of these foods have nothing to do with health, heart or otherwise. In fact, many of these foods are prominent culprits that contribute to the American epidemic of obesity. There are cured meats with sodium nitrite (a potent cause of colon cancer).  Some of these companies have been accused of unhealthy food manufacturing practices. Tyson Foods, for instance, has been in court many times defending their brutal factory farm practices and were the focus of a federal investigation for paying bribe money to USDA Secretary, Mike Espy. (Espy was acquitted but two Tyson executives were convicted, only to be later pardoned by then President Bill Clinton.)<br /><br />This is a smarmy list to be included on. Though there are some rare healthy exceptions on the list, from the Track Your Plaque viewpoint, this is <strong>a list of shame</strong>, foods that have <em>no place</em> in a genuinely heart healthy nutrition program.    <br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong>8th Continent, LLC</strong><br />8th Continent Fat Free Premium Original Soymilk<br />8th Continent Fat Free Premium Vanilla Soymilk<br />8th Continent Light Chocolate Soymilk<br />8th Continent Light Original Soymilk<br />8th Continent Light Vanilla Soymilk<br />8th Continent Premium Chocolate Soymilk<br />8th Continent Premium Original Soymilk<br />8th Continent Premium Vanilla Soymilk<br /><br /><strong>American Italian Pasta Company<br /></strong>Golden Grain Mission Whole Grain Penne Rigate<br />Golden Grain Mission Whole Grain Rotini<br />Golden Grain Mission Whole Grain Spaghetti<br />Heartland Whole Grain Penne<br />Heartland Whole Grain Rotini<br />Heartland Whole Grain 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Select Healthy Request Chicken and Egg Noodles<br />Campbell's Select Healthy Request Italian Style Wedding Microwaveable Bowl<br />Campbell's Select Healthy Request Italian-Style Wedding<br />Campbell's Select Healthy Request Mexican Style Chicken Tortilla<br />Campbell's Select Healthy Request Mexican Style Chicken Tortilla Microwaveable Bowl<br />Campbell's Select Healthy Request Savory Chicken and Long Grain Rice<br />Campbell's V8 Fusion Strawberry Banana<br />Campbell's V8 Fusion Tropical Orange<br />Campbell's V8 Regular Vegetable Juice<br />Campbell's V8 V.Fusion Light Peach Mango<br />Campbell's V8 V.Fusion Light Strawberry Banana<br />Campbell's V8 V.Fusion Pomegranate Blueberry<br />Essential Antioxidants V8 100% Vegetable Juice<br />Low Sodium V8 100% Vegetable Juice<br />Prego Heart Smart Mushroom Italian Sauce<br />Prego Heart Smart Traditional Italian Sauce<br /><br /><strong>Cargill Meat Solutions</strong><br />96/4 All Natural Extra Lean Ground Beef<br />Excel's Tender Choice 97% Fat Free Pork Tenderloins<br />Excel's Tender Choice Extra Lean Boneless Pork Loin<br />Our Certified 100% Pure All Natural Ground Beef 96/4<br />Sterling Silver Extra Lean Pork Tenderloins - 12% Marination<br />Sterling Silver Lean Boneless Pork Loin - 12% Marination<br /><strong></strong><br /><strong>Chiquita Brands Company, N.A.<br /></strong>Chiquita Bananas<br /><br /><strong>Clearwater Seafoods Limited Partnership<br /></strong>Clearwater Frozen Arctic Surf Clams<br /><br /><strong>Cliffstar Corporation<br /></strong>Deerfield Farms No Sugar Added 100% Grape Juice (Purple)<br />Safeway 100% Grape Juice (Purple)<br />Sam's Choice 100% Grape Juice (Purple)<br />Walgreens 100% Grape Juice (Purple)<br /><br /><strong>Clougherty Packing Company<br /></strong>Farmer John® California Natural® 4% Fat Extra Lean Ground Pork<br />Farmer John® California Natural® Premium Extra Lean Boneless Pork Tenderloins<br /><br /><strong></strong><br />Minute Maid Premium Blends - Orange 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Orange Juice<br />Simply Orange Grove Made High Pulp 100% Orange Juice<br />Simply Orange Original Pulp Free 100% Orange Juice<br /><br /><strong>Colleen Strawberries, Inc. / EKT Farms<br /></strong>Colleen Strawberries<br /><br /><strong>ConAgra Dairy Foods</strong><br />Egg Beaters 99% Real Eggs-Frozen<br />Egg Beaters 99% Real Eggs-Refrigerated<br />Egg Beaters Cheese & Chive<br />Egg Beaters Egg Whites<br />Egg Beaters Garden Vegetable<br />Egg Beaters Ham &amp; Cheese<br />Egg Beaters Southwestern<br /><br /><strong>ConAgra Food Service<br /></strong>Lamb Weston Sweet Things Mashed Sweet Potatoes, Frozen<br /><br /><strong>ConAgra Frozen Foods<br /></strong>Healthy Choice Café Selections Apple Glazed Pork Medallions<br />Healthy Choice Café Selections Beef Merlot<br />Healthy Choice Café Selections Cajun Style Chicken & Shrimp<br />Healthy Choice Café Selections Chicken Fried Rice<br />Healthy Choice Café Selections Chicken Margherita<br />Healthy Choice Café Selections Chicken 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with Gravy<br />Healthy Choice Simple Selections Spaghetti<br />Healthy Choice Simple Selections Supreme French Bread Pizza<br /><br /><strong>ConAgra Grocery Foods<br /></strong>ACT II 94% Fat Free Butter Microwave Popcorn<br />ACT II 94% Fat Free Butter Mini Bags Microwave Popcorn<br />ACT II 94% Fat Free Kettle Corn Microwave Popcorn<br />Healthy Choice Bean & Ham Soup<br />Healthy Choice Beef Pot Roast Microwavable Bowl Soup<br />Healthy Choice Chicken &amp; Dumplings Soup<br />Healthy Choice Chicken Tortilla Soup<br />Healthy Choice Chicken with Rice Microwavable Bowl Soup<br />Healthy Choice Chicken with Rice Soup<br />Healthy Choice Country Vegetable Microwavable Bowl Soup<br />Healthy Choice Country Vegetable Soup<br />Healthy Choice Fiesta Chicken Soup<br />Healthy Choice Garden Vegetable Soup<br />Healthy Choice Garlic & Herb Pasta Sauce<br />Healthy Choice Hearty Chicken Soup<br />Healthy Choice New England Clam Chowder Soup<br />Healthy Choice Old Fashioned Chicken Noodle 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Wild Blueberry Clusters<br /><br /><strong>Kellogg USA, Inc.<br /></strong>Kellogg's All-Bran Bran Buds<br />Kellogg's All-Bran Extra Fiber<br />Kellogg's All-Bran Original<br />Kellogg's Frosted Mini-Wheats - Strawberry Delight<br />Kellogg's Frosted Mini-Wheats - Vanilla Creme<br />Kellogg's Frosted Mini-Wheats Big Bite<br />Kellogg's Frosted Mini-Wheats Bite Size<br />Kellogg's Frosted Mini-Wheats Maple & Brown Sugar<br />Kellogg's Smart Start Antioxidants - Original<br />Kellogg's Smart Start Healthy Heart - Maple &amp; Brown Sugar<br />Kellogg's Smart Start Healthy Heart - Original<br />Kellogg's Smart Start Healthy Heart Cinnamon Raisin<br /><br /><strong>King Soopers<br /></strong>Ground Beef 96/4 Extra Lean<br /><br /><strong>Kroger Company, The<br /></strong>Kroger Moist & Tender Silver Platter Pork Tenderloin<br /><br /><strong>Laura's Lean Beef Company<br /></strong>Laura's Lean Beef - Beef Pot Roast Au Jus<br />Laura's Lean Beef - Shredded Beef with Barbecue Sauce<br />Laura's Lean Beef 4% Fat Ground Round<br />Laura's Lean Beef 4% Ground Sirloin<br />Laura's Lean Beef Sirloin Steak<br /><br /><strong>LiDestri Foods, Inc.<br /></strong>Francesco Rinaldi No Salt Added Traditional Pasta Sauce<br /><br /><strong>Lido Veal &amp; Lamb Inc.<br /></strong>Veal USA Boneless Veal Shoulder Roast from Lido Veal<br />Veal USA Low Fat Ground Veal from Lido Veal<br />Veal USA Veal Leg Cutlets from Lido Veal<br />Veal USA Veal Stew from Lido Veal<br /><br /><strong>M & I Seafood Manufacturing Inc.<br /></strong>Chesapeake Bay Gourmet Crab Cakes<br /><br /><strong>MW Polar Foods<br /></strong>Polar All Natural Chunk Light Tuna in Water<br />Polar All Natural Solid White Albacore in Water<br />Polar Chunk Light Tuna in Water<br />Polar Solid White Albacore Tuna in Water<br /><br /><strong>Malt-O-Meal Company<br /></strong>Malt-O-Meal Balance<br />Malt-O-Meal Crispy Rice<br />Malt-O-Meal Frosted Mini Spooners<br />Malt-O-Meal Honey &amp; Oat Blenders<br />Malt-O-Meal Honey Nut Scooters<br />Malt-O-Meal Hot Wheat Cereal - Chocolate<br />Malt-O-Meal Hot Wheat Cereal - Maple & Brown Sugar<br />Malt-O-Meal Hot Wheat Cereal - Original<br />Malt-O-Meal Maple &amp; Brown Sugar Mini Spooners<br />Malt-O-Meal Mom's Best 100% Natural Quick Oats<br />Malt-O-Meal Mom's Best Instant Oatmeal - Apples & Cinnamon<br />Malt-O-Meal Mom's Best Instant Oatmeal - Maple &amp; Brown Sugar<br />Malt-O-Meal Mom's Best Instant Oatmeal Variety Pack - Maple & Brown Sugar/Apples &amp; Cinnamon/Cinnamon & Spice<br />Malt-O-Meal Raisin Bran<br />Malt-O-Meal Scooters<br /><br /><strong>Maple Leaf Consumer Foods<br /></strong>Maple Leaf Sodium Reduced 98% Fat Free Cooked Ham with Natural Juices<br /><br /><strong>Maverick Ranch Association<br /></strong>Maverick Ranch 96/4 Extra Lean Grass Fed Organic Ground Beef<br />Maverick Ranch 96/4 Extra Lean Natural Ground Buffalo<br />Maverick Ranch 96/4 Extra Lean Natural Ground Pork Sirloin<br />Maverick Ranch Free-Range Chicken-All Natural Air Chilled Boneless Skinless Chicken Breast<br />Maverick Ranch NaturaLite 96/4 Extra Lean Ground Beef Round<br />Maverick Ranch NaturaLite Beef - 96/4 Extra Lean Ground Beef Chuck<br />Maverick Ranch NaturaLite Beef - 96/4 Extra Lean Ground Beef Sirloin<br />Maverick Ranch Natural Beef Cubed Steak<br />Maverick Ranch Natural Beef Top Sirloin Steak<br />Maverick Ranch Natural Buffalo Top Sirloin Steak<br />Maverick Ranch Natural Center Cut Pork Loin Chops<br />Maverick Ranch Natural Lite 96/4 Extra Lean Natural Ground Beef<br />Maverick Ranch Natural Pork 4% Fat Extra Lean Pork Tenderloin<br />Maverick Ranch Natural Skinless Chicken Drumsticks<br />Maverick Ranch Natural Skinless Chicken Thighs<br />Maverick Ranch Organic Air-Chilled Boneless Skinless Chicken Breasts<br /><br /><strong>Mayoli Inc.<br /></strong>Mayoli All Natural Reduced Fat Mayonnaise Dressing with Pure Olive Oil<br /><br /><strong>McNeil Nutritionals, LLC<br /></strong>LACTAID® Calcium-Fortified Fat Free Milk<br />LACTAID® Fat Free Milk<br /><br /><strong>Meijer Distribution, Inc.<br /></strong>Meijer Purple Grape Juice<br /><br /><strong>Michael Foods, Inc.<br /></strong>All Whites Egg Whites - White Cheddar<br />Better 'n Eggs Ham &amp; Cheese<br />Better 'n Eggs Plus<br />Better 'n Eggs Three Cheese<br />Kirkland Signature Egg Starts<br />Kroger Break-Free 100% Liquid Egg Whites<br />Kroger Break-Free Real Egg Product<br />Papetti Foods All Whites - 100% Liquid Egg Whites<br />Papetti Foods Better 'n Eggs<br /><br /><strong>Mills Family Farms<br /></strong>Mills Family Farms Green Cascade Mix-Baby Romaine & Baby Green Leaf<br />Mills Family Farms Wholeaves Sandwich &amp; Salad Lettuce - Green Leaf<br />Mills Family Farms Wholeaves Sandwich & Salad Lettuce - Red Leaf<br />Mills Family Farms Wholeaves Sandwich &amp; Salad Lettuce - Romaine<br />Milton's Baking Company<br />Milton's Baking Classics Cinnamon Raisin Wheat Bread<br />Milton's Baking Classics Corn Bread<br />Milton's Baking Classics Oat Bran Bread<br />Milton's Baking Classics Wheat Bread<br />Milton's Healthy Multi-Grain Plus Bread<br />Milton's Healthy Whole Grain Plus Bread<br />Milton's Original Healthy Multi-Grain Bread<br />Milton's Whole Grains 100% Whole Wheat Bread<br /><br /><strong>Motts LLP<br /></strong>Yoo-hoo Lite Chocolate Drink<br /><br /><strong>Murray's Free Roaming Chicken, Inc.<br /></strong>Murray's Extra Lean 99% Fat Free Boneless & Skinless Chicken<br /><br /><strong>New World Pasta Company<br /></strong>Ronzoni Healthy Harvest Multi-Grain Pasta-Fusilli<br />Ronzoni Healthy Harvest Multigrain Pasta - Spaghetti Style<br />Ronzoni Healthy Harvest Whole Wheat Blend Extra Wide Noodle - Style<br />Ronzoni Healthy Harvest Whole Wheat Blend Pasta - Linguine<br />Ronzoni Healthy Harvest Whole Wheat Blend Pasta - Penne Rigate<br />Ronzoni Healthy Harvest Whole Wheat Blend Pasta - Rotini<br />Ronzoni Healthy Harvest Whole Wheat Blend Pasta - Spaghetti Style<br />Ronzoni Healthy Harvest Whole Wheat Blend Pasta - Thin Spaghetti<br />Ronzoni Healthy Harvest Whole Wheat Blend Pasta-Lasagna<br />Ronzoni Healthy Harvest Whole Wheat Blend Wide Noodle - Style<br /><br /><strong>Nonna's Kitchen, Inc.<br /></strong>Columbus Reduced Sodium Turkey Breast<br /><br /><strong>North American Beverage Company<br /></strong>Chocolate Moose - All Natural Premium Milk Chocolate Drink<br />Chocolate Moose - Cookies &amp; Cream Premium Milk Chocolate Drink<br />Mega Moose Energy Drink-Strawberry Blast<br /><br /><strong>Nulaid Foods Inc.<br /></strong>Nulaid ReddiEgg Real Egg Product<br /><br /><strong>Oberto Sausage Company<br /></strong>Kirkland Signature Premium Brisket Roast Beef<br /><br /><strong>Old Orchard Brands LLC<br /></strong>Old Orchard 100% Grape Juice<br />Old Orchard 100% Grape Juice - Frozen Concentrate<br /><br /><strong>POM Wonderful, LLC<br /></strong>POM Wonderful Fresh Pomegranate Arils<br />POM Wonderful Frozen Pomegranate Arils<br />POM Wonderful Pomegranates<br /><br /><strong>Packerland Processing Co., Inc.<br /></strong>Meijer Extra Lean Ground Beef 96/4<br /><br /><strong>Peco Foods, Inc.<br /></strong>Member's Mark All Natural Boneless Skinless Chicken Breasts with Rib Meat<br />Member's Mark All Natural Boneless Skinless Chicken Tenderloins<br /><br /><strong>Pepperidge Farm, Inc.<br /></strong>Pepperidge Farm 100% Natural 100% Whole Wheat Bread<br />Pepperidge Farm 100% Natural 9 Grain Bread<br />Pepperidge Farm 100% Natural German Dark Wheat Bread<br />Pepperidge Farm 100% Natural Honey Flax Bread<br />Pepperidge Farm 100% Whole Wheat Bagels<br />Pepperidge Farm 100% Whole Wheat English Muffins<br />Pepperidge Farm 100% Whole Wheat Hearty Texture Whole Grain Bread<br />Pepperidge Farm 100% Whole Wheat Mini Bagels<br />Pepperidge Farm 15 Grain Hearty Texture Whole Grain Bread<br />Pepperidge Farm Farmhouse Soft 100% Whole Wheat Bread<br />Pepperidge Farm Golden Harvest Grains Hearty Texture Whole Grain Bread<br />Pepperidge Farm Light Style 7 Grain Bread<br />Pepperidge Farm Light Style Soft Wheat Bread<br />Pepperidge Farm Oatmeal Hearty Texture Whole Grain Bread<br />Pepperidge Farm Soft Honey Oat Smooth Texture Whole Grain Bread<br />Pepperidge Farm Soft Honey Whole Wheat Smooth Texture Whole Grain Bread<br />Pepperidge Farm Very Thin Soft 100% Whole Wheat Bread<br />Pepperidge Farm Whole Grain Multi-Grain Bagels<br />Pepperidge Farm Whole Grain Swirl Bread - Cinnamon<br />Pepperidge Farm Whole Grain Swirl Bread - Cinnamon with Raisins<br /><br /><strong>Perdue Farms, Inc.<br /></strong>Perdue Individually Frozen All Natural 99% Fat Free Chicken Tenderloins<br />Perdue Tender & Tasty 99% Fat Free Individually Frozen Boneless Skinless Chicken Breasts<br />Perdue Tender &amp; Tasty 99% Fat Free Individually Wrapped Boneless Skinless Chicken Breasts<br />Perdue/Kirkland Signature Individually Frozen All Natural 99% Fat Free Boneless Skinless Chicken Breasts<br /><br /><strong>Pilgrim's Pride Corporation<br /></strong>Eat Well Stay Healthy Chicken Breast Salad<br />Eat Well Stay Healthy Fresh Boneless Skinless Chicken Breasts with Rib Meat (15% Chicken Broth)<br />Eat Well Stay Healthy Fresh Boneless Skinless Chicken Thin Sliced Breasts with Rib Meat (15% Chicken Broth)<br />Eat Well Stay Healthy Fresh Chicken Breast Tenderloins (15% Chicken Broth)<br />Eat Well Stay Healthy Fully Cooked Rotisserie Skinless Chicken Split Breasts - Garden Herb<br />Gold Kist Farms 100% Natural 99% Fat Free Boneless Skinless Chicken Breast<br />Gold Kist Farms All Natural 99% Fat Free Boneless Skinless Breasts<br />Gold Kist Farms/Kirkland Signature All Natural 99% Fat Free Boneless Skinless Breasts<br />HyVee/Country Pride 97% Fat Free Boneless Skinless Chicken Breast Fillets with Rib Meat (15% Chicken Broth)<br />HyVee/Country Pride 97% Fat Free Skinless Split Chicken Breasts with Ribs (12% Chicken Broth)<br />HyVee/Country Pride 99% Fat Free Boneless Skinless Chicken Breast Tenderloins (15% Chicken Broth)<br />Meijer Fresh Boneless Skinless Chicken Breast Tenderloins (15% Marination)<br />Meijer Fresh Boneless Skinless Chicken Breasts with Rib Meat (15% Marination)<br />Pilgrim's Pride Eat Well Stay Healthy Grilled Chicken Breast Fillets<br />Pilgrim's Pride Eat Well Stay Healthy Grilled Chicken Breast Strips<br />Pilgrim's Pride Eat Well Stay Healthy Italian Style Grilled Chicken Breast Fillets<br />Pilgrim's Pride Eat Well Stay Healthy Key Lime Flavor Chicken Breast Fillets<br />Pilgrim's Pride Eat Well Stay Healthy Kids Fully Cooked Breaded Chicken Nuggets<br />Pilgrim's Pride Eat Well Stay Healthy Kids Fully Cooked Breaded Popcorn Chicken<br />Pilgrim's Pride Eat Well Stay Healthy Lemon Herb Chicken Breast Fillets<br />Pilgrim's Pride Eat Well Stay Healthy Savory Chicken Breast Fillets<br />Pilgrim's Pride Eat Well Stay Healthy Szechwan Chicken Breast Tenderloins<br />Pilgrim's Pride Fresh Boneless Skinless Chicken Breasts with Rib Meat Individually Wrapped (15% Chicken Broth)<br />Pilgrim's Pride Fresh Chicken 100% Natural Boneless Skinless Breasts with Rib Meat<br />Pilgrim's Pride Fresh Chicken 100% Natural Boneless Skinless Breasts with Rib Meat (15% Chicken Broth)<br />Pilgrim's Pride Fresh Chicken 100% Natural Breast Tenderloins<br />Pilgrim's Pride Fresh Chicken 100% Natural Breast Tenderloins (15% Chicken Broth)<br />Pilgrim's Pride Fresh Chicken 100% Natural Skinless Split Breasts with Ribs<br />Pilgrim's Pride Fresh Chicken 100% Natural Skinless Split Breasts with Ribs (12% Chicken Broth)<br />Pilgrim's Pride Fresh Chicken Breast Tenderloins Individually Wrapped (15% Chicken Broth)<br />Pilgrim's Pride Individually Frozen Fully Trimmed 99% Fat Free All Natural Boneless Skinless Chicken Breasts (15% Chicken Broth)<br />Schnucks 99% Fat Free Chicken Breast Tenderloins<br />Schnucks 99% Fat Free Skinless Chicken Breast Fillets<br />Schnucks 99% Fat Free Thin Sliced Skinless Chicken Breast Fillets<br /><br /><strong>Quaker Oats Company/Tropicana Products, Inc., The<br /></strong>Crystal Wedding Oats<br />Old-Fashioned Quaker Oats<br />Quaker Cinnamon Life<br />Quaker Essentials Oat Bran<br />Quaker Essentials Oatmeal Squares - Brown Sugar<br />Quaker Essentials Oatmeal Squares - Cinnamon<br />Quaker Essentials Toasted Oatmeal - Brown Sugar<br />Quaker Essentials Toasted Oatmeal - Honey Nut<br />Quaker Honey Graham Life<br />Quaker Instant Oatmeal - Apple Crisp<br />Quaker Instant Oatmeal - Apples & Cinnamon<br />Quaker Instant Oatmeal - Cinnamon &amp; Spice<br />Quaker Instant Oatmeal - Cinnamon Roll<br />Quaker Instant Oatmeal - Flavor Variety<br />Quaker Instant Oatmeal - Maple & Brown Sugar<br />Quaker Instant Oatmeal - Raisins &amp; Spice<br />Quaker Instant Oatmeal - Regular Flavor<br />Quaker Instant Oatmeal Bakery Favorites Variety Pack (Apple Crisp/Cinnamon Roll/Banana Bread)<br />Quaker Instant Oatmeal Crunch - Apples & Cinnamon<br />Quaker Instant Oatmeal Crunch - Magicolor Cinnamon<br />Quaker Instant Oatmeal Crunch - Maple &amp; Brown Sugar<br />Quaker Instant Oatmeal Crunch - Mixed Berry<br />Quaker Instant Oatmeal Lower Sugar - Apples & Cinnamon<br />Quaker Life<br />Quaker Life Chocolate Oat Crunch<br />Quaker MultiGrain Hot Cereal<br />Quaker Oat Bran Hot Cereal<br />Quaker Take Heart Instant Oatmeal - Blueberry<br />Quaker Take Heart Instant Oatmeal - Golden Maple<br />Quick 1 Minute Quaker Oats<br />Tropicana Pure Premium Calcium + Vitamin D No Pulp Orange Juice<br />Tropicana Pure Premium Fiber Some Pulp Orange Juice<br />Tropicana Pure Premium Golden No Pulp Grapefruit Juice<br />Tropicana Pure Premium Grovestand Calcium + Vitamin D Lots of Pulp Orange Juice<br />Tropicana Pure Premium Grovestand Lots of Pulp Orange Juice<br />Tropicana Pure Premium Healthy Heart No Pulp Orange Juice with Omega 3<br />Tropicana Pure Premium Homestyle Some Pulp Orange Juice<br />Tropicana Pure Premium Light 'n Healthy Calcium No Pulp Orange Juice<br />Tropicana Pure Premium Light 'n Healthy Calcium No Pulp Orange Juice<br />Tropicana Pure Premium Low Acid No Pulp Orange Juice<br />Tropicana Pure Premium Original No Pulp Orange Juice<br />Tropicana Pure Premium Ruby Red Some Pulp Grapefruit Juice<br /><br /><strong>R.A.B. Food Group LLC<br /></strong>Manischewitz Premium 100% Grape Juice<br /><br /><strong>Rader Farms, Inc.<br /></strong>Rader Farms Nature's Three Berries<br /><br /><strong>Red Gold, LLC<br /></strong>Sacramento Tomato Juice from Concentrate with Enhanced Tomato Flavor<br /><br /><strong>Ruprecht Company<br /></strong>Sommers 100% Organic Extra Lean Beef Burgers<br /><br /><strong>Sal &amp; Judy's Products, LLC<br /></strong>Sal & Judy's Heart Smart Italian Sauce<br /><br /><strong>Sealord North America, Inc.<br /></strong>Sealord Deep Sea Dory Fillets<br />Sealord Orange Roughy Fillets<br /><br /><strong>Setton International Foods, Inc.<br /></strong>Setton Farms Heart Healthy Mix<br /><br /><strong>Simmons Foods, Inc.<br /></strong>Member's Mark All Natural 99% Fat Free Boneless Skinless Chicken Breast<br /><br /><strong>Smithfield Lean Generation Cuts<br /></strong>SLG: All Natural Pork Tenderloin<br />SLG: Marinated Hickory Sweet Center Cut Boneless Pork Loin<br />SLG: Marinated Hickory Sweet Pork Chops<br />SLG: Marinated Hickory Sweet Pork Loin Filet<br />SLG: Marinated Hickory Sweet Pork Tenderloin<br />SLG: Marinated Peppercorn &amp; Garlic Pork Tenderloin<br />SLG: Marinated Pork Loin Fillet - Peppercorn & Garlic<br />SLG: Self-Basting Boneless Pork Loin Center Cut Chops<br />SLG: Self-Basting Boneless Whole Pork Loin<br />SLG: Self-Basting Pork Tenderloin<br /><br /><strong>Smithfield Lean Generation Deli<br /></strong>SLG Deli: 98% Fat Free Canadian Brand Maple Ham<br />SLG Deli: 98% Fat Free Cooked Ham<br />SLG Deli: 98% Fat Free Honey Cured Ham<br />SLG Deli: 98% Fat Free Tavern Ham<br />SLG Deli: 98% Fat Free Virginia Brand Ham<br /><br /><strong>Smithfield Premium Cuts<br /></strong>Smithfield: Self-Basting Pork Tenderloin<br /><br /><strong>Solis Brands, Inc.<br /></strong>ZOIC Belgian Chocolate Nutrition Drink<br />ZOIC French Vanilla Nutrition Drink<br /><br /><strong>Springerhill Ranch Meat Products<br /></strong>Springerhill Ranch Brand All Natural 98% Fat Free Beef Tenderloin Steaks<br />Springerhill Ranch Brand All Natural Ground Beef-98% Lean 2% Fat<br /><br /><strong>StarKist Seafood Company<br /></strong>StarKist Chunk Light Tuna in Water<br />StarKist Chunk White Albacore Tuna in Water<br />StarKist Gourmet Choice Albacore Tuna Fillet in Water<br />StarKist Gourmet Choice Chunk Light Tuna in Water<br />StarKist Gourmet Choice Solid Light Tuna Fillet in Water<br />StarKist Low Sodium Chunk Light Tuna in Water<br />StarKist Solid White Albacore Tuna in Water<br />StarKist Very Low Sodium Chunk White Albacore Tuna in Water<br /><br /><strong>Sunrise Growers, Inc.<br /></strong>Sunrise Growers California Strawberries<br /><br /><strong>Swift Foods dba Swift &amp; Company<br /></strong>Extra Lean Ground Pork<br />Swift Boneless Pork Sirloin Cutlets<br />Swift Natural Fresh Pork-Boneless Pork Center Cut Loin Chops<br />Swift Natural Fresh Pork-Boneless Pork Leg for London Broil<br />Swift Natural Fresh Pork-Boneless Pork Top Loin Roast<br />Swift Natural Fresh Pork-Pork Strips for Barbecue<br />Swift Pork Center Cut Loin<br />Swift Pork Sirloin Tip Roast<br />Swift Pork Tenderloin<br />Swift Premium Guaranteed Tender Pork-Boneless Bottom Round<br />Swift Premium Guaranteed Tender Pork-Boneless Center Cut Loin Chops<br />Swift Premium Guaranteed Tender Pork-Boneless Pork Loin Filet<br />Swift Premium Guaranteed Tender Pork-Boneless Pork Tenderloin<br />Swift Premium Guaranteed Tender Pork-Boneless Sirloin Cutlets<br />Swift Premium Guaranteed Tender Pork-Boneless Strips for Barbecue<br />Swift Premium Guaranteed Tender Pork-Pork Top Round<br />Swift/Kirkland Signature Pork Sirloin Tip Roast<br />Trader Joe's Butcher Shop - Pork Sirloin Tri Tip<br />Trader Joe's Butcher Shop Boneless Center Cut Pork Loin Cutlets<br />Trader Joe's Butcher Shop Natural Pork-Boneless Pork Loin Chops<br />Trader Joe's Butcher Shop Natural Pork-Pork Shoulder Boneless Strips<br />Trader Joe's Butcher Shop-Pork Tenderloin<br /><br /><strong>T. J. Kraft, Ltd.<br /></strong>Hawaiian Pacific Ahi Tuna Steaks<br /><br /><strong>Taylor Packing Co., Inc.<br /></strong>Century Farm 96/4 Extra Lean Ground Beef<br /><br /><strong>The Baker<br /></strong>The Baker 7-Grain Sourdough Whole Wheat Bread<br /><br /><strong>Thumann's Inc<br /></strong>Thumann's All Natural Black Forest Brand Ham<br />Thumann's All Natural Capless Roast Beef<br />Thumann's All Natural Oven Roasted Gourmet Chicken Breast<br />Thumann's All Natural Oven Roasted Gourmet Turkey Breast<br />Thumann's Buffalo Style Oven Roasted Chicken Breast<br />Thumann's Capless Roast Beef<br />Thumann's Golden Roasted Filet of Turkey - Rotisserie Flavor<br />Thumann's Golden Roasted Gourmet Turkey<br />Thumann's Our Short Cut Deluxe Cooked Ham - Lower Sodium<br />Thumann's Oven Roasted Premium Chicken Breast<br /><br /><strong>Tony Downs Foods Company<br /></strong>Member's Mark 98% Fat Free Premium Chunk Chicken Breast in Water<br /><br /><strong>Topco Associates, LLC<br /></strong>Food Club Individually Frozen Boneless Skinless Chicken Breasts-15% Seasoned Chicken Broth<br />Food Club Individually Frozen Chicken Tenderloins-15% Seasoned Chicken Broth<br /><br /><strong>Tumaro's Inc.<br /></strong>Tumaro's Chipotle Chili & Peppers Healthy Flour Tortillas<br />Tumaro's Garden Spinach &amp; Vegetables Healthy Flour Tortillas<br />Tumaro's Honey Wheat Healthy Flour Tortillas<br />Tumaro's Jalapeno & Cilantro Healthy Flour Tortillas<br />Tumaro's Pesto &amp; Garlic Healthy Flour Tortillas<br />Tumaro's Premium White Healthy Flour Tortillas<br />Tumaro's Sun-Dried Tomato & Basil Healthy Flour Tortillas<br /><br /><strong>Tyson Foods, Inc.<br /></strong>Tastybird Individually Frozen Chicken-Boneless, Skinless Breast Portions with Rib Meat<br />Tastybird Individually Quick Frozen Chicken-Boneless, Skinless Tenderloins<br />Tyson 100% All Natural Thin 'N Fancy Boneless Skinless Chicken Breasts with Rib Meat (<3% Water)<br />Tyson 100% All Natural Boneless Skinless Chicken Breasts with Rib Meat (<1%/,2% Water)<br />Tyson 100% All Natural Boneless Skinless Chicken Thighs (15% Natural Chicken Broth)<br />Tyson 100% All Natural Chicken Breast Tenderloins (15% Natural Chicken Broth)<br />Tyson 100% All Natural Chicken Breast Tenderloins (<1% Water)<br />Tyson 100% All Natural Premium Boneless Skinless Chicken Breasts with Rib Meat (15% Natural Chicken Broth)<br />Tyson 100% All Natural Skinless Split Chicken Breasts with Ribs (12% Natural Chicken Broth)<br />Tyson 100% All Natural Skinless Split Chicken Breasts with Ribs (>3% Water)<br />Tyson 100% All Natural Thin 'N Fancy Boneless Skinless Chicken Breasts with Rib Meat (15% Natural Chicken Broth)<br />Tyson Ice Glazed Chicken Individually Frozen 99% Fat Free Boneless, Skinless Breast Tenderloins (8% Seasoned Chicken Broth)<br />Tyson Individually Fresh Frozen All Natural 99% Fat Free Boneless Skinless Chicken Tenderloins (8% Water &amp; Kosher Salt)<br />Tyson Individually Fresh Frozen Boneless Skinless Chicken Breasts with Rib Meat (15% Chicken Broth)<br />Tyson Individually Fresh Frozen Chicken Tenderloins (15% Chicken Broth)<br />Tyson Individually Frozen 100% All Natural Individually Wrapped Boneless Skinless Chicken Breasts (15% Natural Chicken Broth)<br />Tyson Individually Frozen All Natural 99% Fat Free Boneless Skinless Chicken Breast Tenderloins (8% Chicken Broth)<br />Tyson Individually Frozen All Natural Boneless Skinless Chicken Breasts with Rib Meat (8% Broth Glaze & 15% Seasoned Chicken Broth)<br />Tyson Individually Frozen All Natural Extra Lean Boneless Skinless Chicken Breast with Rib Meat (8% Chicken Broth)<br />Tyson Individually Frozen Boneless Skinless Chicken Breasts with Rib Meat (15% Chicken Broth)<br />Tyson/Kirkland Signature All Natural 99% Fat Free Boneless Skinless Chicken Breast (8% Water &amp; Kosher Salt)<br />Tyson/Tastybird Individually Frozen Boneless Skinless Breasts with Rib Meat (10% Seasoned Chicken Broth)<br />Tyson/Tastybird Individually Frozen Chicken-Boneless Skinless Breasts with Rib Meat (10% Natural Chicken Broth)<br /><br /><strong>Tyson Fresh Meats, Inc.<br /></strong>100% Pure Extra Lean Ground Beef 96/4<br />96/4 All Natural Extra Lean Ground Beef<br /><br /><strong>United Food Group, LLC<br /></strong>Miller's 100% Pure Ground Beef - 4% Fat<br />Moran's All Natural 4% Fat 100% Ground Beef Hamburger Patties<br />Moran's All Natural 4% Fat Ground Beef<br />Trader Joe's Butcher Shop 4% Fat Ground Beef<br /><br /><strong>Welch Foods, Inc.<br /></strong>Welch's 100% Grape Juice (Purple)<br />Welch's 100% Grape Juice (Purple) - Frozen Concentrate<br />Welch's 100% Grape Juice (Purple) - Pourable Concentrate<br />Welch's 100% Grape Juice Calcium (Purple)<br />Welch's 100% Grape Juice with Fiber<br />Welch's Organic 100% Concord Grape Juice<br />Welch's Organic 100% Concord Grape Juice - Frozen Concentrate<br /><br /><strong>West Liberty Foods, LLC<br /></strong>Honey Roasted & Smoked Breast of Turkey - 98% Fat Free<br />Kirkland Signature All Natural Fully Cooked Sliced Turkey Breast<br />Oven Roasted Breast of Turkey Browned in Soybean Oil - 98% Fat Free
    </section>

    
</article>

<article class="post" id="post1">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2007/06/09/more-on-the-american-heart-association.html">More on the American Heart Association</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>9. June 2007</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2007/06/09/more-on-the-american-heart-association.html#comment"><i class="glyphicon glyphicon-comment"></i>(1)</a>
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    </header>
    <section class="post-body text">
        I'm very troubled by the American Heart Association's (AHA) willingness to lend its logo and stamp of approval to a multitude of garbage foods like Cocoa Puffs and Berry Kix cereals.<br /><br />So I contacted the AHA and spoke to the manager of the Food Certification Program, Ms. Linda Rupp. Ms. Rupp proved very helpful in helping me to understand.<br /><br />I originally called her to find out just how many products were turned down. In view of 768 products on the approved list, I wondered how many had been rejected to generate this "select" group.<br /><br />Unfortunately, she said that the number of products rejected was not tracked, though she did intimate that it was not a lot. Sometimes, she added, a rejected product will undergo a few "improvements" to help it achieve the criteria necessary for AHA approval.<br /><br />What exactly is considered in an application for the Food Certification Program?<br /><br />A food must have 1)total fat 3.0 grams or less, 2) saturated fat 1.0 gram or less, 3) 20 grams or less cholesterol, 4) 480 mg or less sodium, all per serving.<br /><br />She also pointed out that, given the fact that a food as useless and lacking in health qualitites as jelly beans could meet this criteria, the AHA employs a special "Jelly Bean Rule" that stipulates that 10% of the Daily Value of 6 nutrients (e.g., fiber, vitamins A and C, etc.) must also be contained in a serving.<br /><br />So those are the startlingly lax requirements to gain the privilege of affixing the AHA Heart Check Mark on your product and informing the public that your box of Cocoa Puffs, Cookie Crisp cereal, or Berry Kix is "heart healthy."<br /><br />There is an epidemic of obesity in the U.S. I don't believe that the AHA endorsement helps. In fact, I believe that it has been a contributor to obesity.<br /><br />Pardon me while I eat this bag of M&amp;M's for my heart.
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</article>

<article class="post" id="post2">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2007/06/07/exercise-and-blood-pressure-2.html">Exercise and blood pressure</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>7. June 2007</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2007/06/07/exercise-and-blood-pressure-2.html#comment"><i class="glyphicon glyphicon-comment"></i>(0)</a>
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    </header>
    <section class="post-body text">
        Stan did everything right. <br /><br />He followed the Track Your Plaque "Rule of 60". He was slender, had run a marathon a few months earlier, in fact. He included fish oil at therapeutic doses. He replenished vitamin D to a blood level of 57 ng/ml 25-OH-vitamin D3. Though ambitious and hard-working, he was a generally happy, optimistic person. <br /><br />Yet his CT heart scan score increased 28% in one year, from a starting score of <strong>379</strong> to <strong>485</strong>. <br /><br />What did he do wrong? <br /><br />Well, Stan did nothing wrong. But I suggested to him that one "hole" in his program could be exercise-induced high blood pressure. I've witnessed this effect many times. Blood pressure normal or "borderline" high while seated and relaxed, sky-high with exercise. <br /><br />So we put Stan on a treadmill. Starting blood pressure: 123/76. Blood pressure with exericse (13 mets): <strong>220/78</strong>--sky high. <em>That's</em> why Stan's heart scan score went up. A good pressure with this level of exercise: 150/70, but certainly no higher than 170/80.  <br /><br />If blood pressure is high with exercise, it's probably high with emotional upset, anxiety, being in a hurry, etc., also, all the irritations and pressures of life. <br /><br />We'll see in future how much of a role reducing Stan's blood pressure will play in gaining better control over his heart scan score. A practical difficulty will be in assessing the adequacy of blood pressure control in Stan, since its full potential only becomes evident with exerise. It means that future blood pressure assessments are more likely to be on a treadmill. <br /><br />It would also explain why Stan's thoracic aorta was mildly enlarged and his aortic valve was mildly leaky when I met him, both potential consequences of intermittent high blood pressure.
    </section>

    
</article>

<article class="post" id="post3">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2007/06/06/cheese-and-vitamin-k2.html">Cheese and vitamin K2</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>6. June 2007</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2007/06/06/cheese-and-vitamin-k2.html#comment"><i class="glyphicon glyphicon-comment"></i>(5)</a>
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    </header>
    <section class="post-body text">
        If you've been following the Track Your Plaque conversation, you know that, contrary to prevailing opinion among many cardiologists, there is an emerging notion that coronary calcification is an active process, a true part of the disease. <br /><br />Vitamin D3 is an important aspect of this question. So is vitamin K2. Not to be confused with K1 that plays a role in blood coagulation, K2 has an important role in calcium metabolism. Thus, vitmain K2 deficiency is related to osteoporosis and to coronary calcification. <br /><br />Getting K2, like getting D, is difficult from food sources. The choices for K2 sources includes:<br /><br />--Natto--generally, an impalatable choice. I've had it and it was intolerably gooey and weird-tasting. It is, nonetheless, the most concentrated food source of K2.<br /><br />--Pate--Though liver products have the potential for containing many other unhealthy things, like pesticide residues, since the liver acts as a filter for the blood.<br /><br />--Fermented cheeses--Since K2 is a product of fermentation of cheese, as it is in Natto. <br /><a href="http://3.bp.blogspot.com/_anQ81dzOVXk/RmXCYlPJaxI/AAAAAAAAAG8/5uujUwtgU-Y/s1600-h/Cheeses.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://www.cureality.com/blog/images/Cheeses.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5072674282871024402" /></a><br /><br />For years, we've advised people to avoid or minimize cheese because of saturated fat or cholesterol content. I think that there's reason to re-think this advice based on the emerging data. <br />  <br />How can you tell the difference between fermented and non-fermented cheese? First, look for the <strong>holes</strong> in the cheese. The holes are the remnants of gas pockets created during fermentation. Second, look for the word "<strong>cultures</strong>" on the label, meaning organisms for fermentation were added. If "processed cheese" is anywhere on the label, this is a dairy product that has been chemically coagulated and is not fermented. <br /><br />Fermented cheeses are generally "gourmet" cheeses, not eaten a pound at a time on a pizza, but meant to be eaten in small portions. <br />  <br />How much fermented cheese is necessary for its presumed inhibitory benefits on coronary calcification and osteoporsis? Are some fermented cheeses better than others? These issues remain unsettled. Stay tuned.
    </section>

    
</article>

<article class="post" id="post4">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2007/06/05/vitamin-d-disappointment-ahead.html">Vitamin D disappointment ahead</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>5. June 2007</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2007/06/05/vitamin-d-disappointment-ahead.html#comment"><i class="glyphicon glyphicon-comment"></i>(9)</a>
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    </header>
    <section class="post-body text">
        Anyone following the Track Your Plaque conversation know that we are rabid fans of normalizing blood vitamin D blood levels (25-OH-vitamin D3).<br /><br />A wonderful report on vitamin D was aired this morning on the NBC Today show. The interviewed guests did a good job of describing the health effects of vitamin D, thought the focus was on some new data on the use of vitamin D for breast and prostate cancer. <br /><br />I learned that shiitake mushrooms have some vitamin D--I didn't know that! (They contain 260 units per 4 mushrooms.)   <br /><br />Unfortunately, the closing comments from the guests, among whom was nutritionist and author, Joy Bauer,MS, was that you should get vitamin D from your multivitamin or your calcium with vit D. <br /><br />That is absolutely wrong. When you check blood levels of vitamin D, as we do in <strong><em>everybody</em></strong> we see, you quickly learn what works and what doesn't. <br /><br />Vitamin D in multivitamins is very poorly absorbed, if at all. Likewise, about 90% of the D in most calcium preparations is <em>not absorbed</em>. The vast majority of tablet or powder preparations, such as those in calcium tablets, are not absorbed to any significant extent. Take all you want and you remain vit D-deficient with osteoporosis, growing coronary plaque, low HDL, and exposed to risk for prostate and colon cancer. <br /><br />If you take vitamin D in supplement form, it must--MUST--be in an oil-based capsule. The tablets are simply much too poorly and erratically absorbed to be reliable. There's nothing more frustrating to take, for instance, 4000 units of vitamin D in tablet form, only to have a blood level of 12 ng/ml--severe deficiency. Take the same 4000 unit dose in capsule form and blood level skyrockets to 58 ng/ml. And it's no more expensive.<br /><br />One other thing: If you want to waste time and money, take the prescription vitamin D prescribed by many doctors. This is vitamin <strong><em>D2</em></strong>, also known as "ergocalciferol". Why use the synthetic vitamin D2 when D3 is the form your body needs? Because the D2 is patent-protectable and profitable to the drug manufacturer, similar to using Premarin (horse estrogens) when human preparations would suffice--or be superior. I saw a woman today taking 50,000 of prescription D2 once per week. Her blood level of 25-OH-vitamin D3? 17 ng/ml--severe deficiency. Don't waste your time with this garbage.
    </section>

    
</article>

<article class="post" id="post5">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2007/06/04/in-search-of-truth.html">In search of truth</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>4. June 2007</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2007/06/04/in-search-of-truth.html#comment"><i class="glyphicon glyphicon-comment"></i>(2)</a>
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    </header>
    <section class="post-body text">
        I am continually amazed at the amount of time and energy we all expend in the search for truth. <br /><br />Rely on your hospital and you will be steered towards strategies that, at worst, aim to increase your use of hospital procedures. At best, they steer you towards physicians who are often under their employ. <br /><br />How about your doctor? This is a source of immense frustration. Doctors remain interested in treating the catastrophic illness. They remain lukewarm towards prevention and self-empowerment. Thus, supplements are dangerous, everything requires a doctor's endorsement. <br /><br />Drug companies? That's like relying on a used car salesman for truth. Exagerration, slick talk, and plain deception might be better descriptions of what you can count on from the drug manufacturers. <br /><br />The internet? Perhaps, if you're selective. WebMD? An obvious voice-box for the drug industry. Just look at the proliferation of drugs ads that accompany each report. In fact, the majority (80%) of WebMD's revenues come from drug manufacturers. <br /><br />The profit motive has created a mountain of good information. It has also created a sea of mis-information, all created to provide personal financial enrichment. <br /><br />But I continue to be optimistic that the internet will also become a forum for truth, particularly through its capacity for networked interaction among participants. As our collective wisdom permits us to more effectively separate the wheat from the chaff in looking for the truth, I believe that we will zigzag towards a system of healthcare that is self-empowering, self-directed, and resorts to hospitals and procedures only in the most dire circumstances, saving billions of dollars every year.
    </section>

    
</article>

<article class="post" id="post6">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2007/06/02/american-heart-association-stamp-of-approval.html">American Heart Association stamp of approval</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>2. June 2007</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2007/06/02/american-heart-association-stamp-of-approval.html#comment"><i class="glyphicon glyphicon-comment"></i>(8)</a>
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    </header>
    <section class="post-body text">
        The American Heart Association (AHA) has a program called the Heart-Check Mark, an "approval" process that permits a food manufacturer to affix the AHA logo and stamp of approval on various food products. <br /><br />A company simply makes application to the AHA. The application and product details are reviewed and then approved or turned down. <br /><br />To date, 106 companies have obtained the AHA stamp of approval on 768 products. What kinds of products are on the approved list? Here's a sample:<br /><br />--Honey Bunches of Oats<br /><br />--Kellogg's Frosted Mini-Wheats <br /><br />--Cocoa Puffs cereal<br /><br />--Cookie Crisp cereal ("The great taste of chocolate chips in every bite!")<br /><br /><br />There are 764 others. If you doubt this, just go to the store and take a look at the product containers. <br /><br />What the heck is going on here? Most of us with any judgment know that these products are pure sugar. They may contain "no more" than 15-40 grams sugar per sugar, but the principal products--corn, wheat, fructose--mean that these products are, in effect, nearly pure sugar. Yet they carry the AHA stamp of approval. <br /><br />What do products like this cause? It's a long list but the major effects include:<br /><br />--Obesity<br /><br />--Diabetes<br /><br />--Drop in HDL<br /><br />--Rise in triglycerides<br /><br />--Small LDL particles<br /><br />--Heightened inflammation (i.e., C-reactive protein)<br /><br />--Mental cloudiness<br /><br /><br />Need I go on? Why are products like these and many others deserving of the AHA heart-check approval? Because they lack high fat and saturated fat (3.0 grams, 1.0 grams respectively, by AHA criteria). In other words, just lacking these ingredients means that, to the AHA, they qualify as "heart healthy." <br /><br />By that same line of reasoning, many candy bars are "heart healthy", as are many cookies and cupcakes. <br /><br />What's the reason behind this extraordinary absurdity? Is the AHA stupid? <br /><br />There may be many reasons, but one very suspicious fact becomes immediately obvious when you realize these endorsements product a substantial revenue source for the AHA, since companies must pay for the right to use the heart-check approval mark. Also, just look at the major contributors (millions of dollars) to the AHA: ConAgra, General Mills, Kraft, etc.) You get the picture.<br /><br />Does this make the AHA evil? Not necessarily. But it seriously erodes credibility. it also should make you very leery of any advice that comes from such an agency that is reluctant to bite the food manufacturer hands that feed it.<br /><br />In my view, we simply cannot rely on the AHA for genuine, unbiased heart health advice.
    </section>

    
</article>

<article class="post" id="post7">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2007/06/01/your-heart-scan-score-means-nothing.html">&quot;Your heart scan score means nothing&quot;</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>1. June 2007</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2007/06/01/your-heart-scan-score-means-nothing.html#comment"><i class="glyphicon glyphicon-comment"></i>(7)</a>
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    </header>
    <section class="post-body text">
        Charles was visibly confused. <br /><br />He'd gotten his CT heart scan after hearing one of the local scan center's ads on the radio. His score <strong>2773</strong>, obviously in the 99th percentile for <em>any </em>age. <br /><br />"Do you think the score means anything? My primary doctor said that it was meaningless because it was all in the deep wall of the artery. He said that it has nothing to do with risk for heart attack. As long as I feel good, he says don't do anything."<br /><br />What exactly did his doctor mean, in the "deep wall of the artery"?<br /><br />What the doctor is referring to is the fact that some people with a long history (many years) of diabetes or kidney failure (also for many years) tend to develop calcium deposits in the <em>media</em>, or muscular layer of arteries. The media is the tissue thin layer just below the <em>intima</em>, the most inner layer of arteries that we usually associate with atherosclerotic plaque and the layer that is most prone to calcium accumulation that we score on heart scans.<br /><br />Aging, generally into your late 70s, 80s, and onwards, also increases the likelihood of medial calcification. Lastly, longstanding deficiency of vitamin D encourages medial calcification.<br /><br />Is there any way to distinguish intimal vs medial calcification on a heart scan? No, there is not. Having read many thousands of CT heart scans, I can tell you that there is no practical way in 2007 to tell the difference. <br /><br />Then how did this doctor "know" that Charles' calcium was "deep walled" or medial? Simple: He didn't. This was yet another example of ignorance based on old thinking. Unfortunately, he did Charles a serious disservice by dismissing his heart scan score that predicted a 25% per year risk for heart attack. <br /><br />Interestingly, whether calcium is intimal as in atherosclerotic plaque, or medial, <strong><em>both</em></strong> are strongly associated with risk for heart attack. In other words, if calcium is confined to the intima, heart disease risk is present. If calcium is limited to the media, risk is <em>still</em> present. <br /><br />In all practicality, the only difference we make of the intima vs. media argument (that is, when the distinction has been made by some other means like intracoronary ultrasound, the test that is truly necessary to distinguish the two patterns) is that medial calcification may be more powerfully related to vitamin D deficiency. Thus, someone with heavy medial calcification may require closer attention to maintaining a perfect year-round blood level of 25-OH-vitamin D3. But that's the only practical difference.
    </section>

    
</article>

<article class="post" id="post8">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2007/05/30/vitamin-d-toxicity.html">Vitamin D toxicity?</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>30. May 2007</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2007/05/30/vitamin-d-toxicity.html#comment"><i class="glyphicon glyphicon-comment"></i>(3)</a>
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    </header>
    <section class="post-body text">
        "My primary care doctor said to stop the vitamin D because it's toxic. So I stopped it and I just take a multivitamin. He said that a multivitamin and two glasses of milk a day was all I needed."<br /><br />So proclaimed Eleanor to me. This happens around once every week by doctors frightened of the vitamin D. <br /><br />So I reminded Eleanor that, before starting vitamin D supplementation, her blood level of 25-OH-vitamin D3 had been 17 ng/ml--severe deficiency. <br /><br />On 4000 units per day (oil-based gelcap), her blood level had been 37 ng/ml--still deficient, below the desirable range of 50-60 ng/ml. That's the dose Eleanor's doctor had declared "toxic."<br /><br />When exactly does deficiency develop? There's not full agreement on this, but Dr. Michael Holick of Boston University, among the most experienced and insightful authorities on vitamin D, states that toxicity is more likely when blood levels exceed 150 ng/ml (Nutr Clin Pract. 2007 Jun;22(3):297-304).<br /><br />In other words, Eleanor and her doctor should not be concerned with toxicity, but with the persistent levels of deficiency she is suffering. <br /><br />Some authorities call the behavior of vitamin D "bi-phasic": Deficiency is toxic, excessive levels are toxic. We're really just trying to achieve a middle ground in vitamin D levels that are above deficiency but below toxicity. <br /><br />In reality, <em>deficiency is exceptionally common</em>. In fact, it's the rule around here (northern U.S.), with >95% of everybody we check severely deficient in winter, mildly-moderately deficient in summer. Very few people approach normal levels year round without supplementation. <br /><br />Toxicity, on the other hand, is <em>exceedingly rare</em>. I have seen it once in a woman who was taking a toxic dose of 50,000 units a day on the instructions of her (mis-guided) doctor. Thankfully, no ill-effects developed from this little "experiment."<br /><br />So, it's not toxicity that is the overwhelmingly common worry, but deficiency, severe and sustained.
    </section>

    
</article>

<article class="post" id="post9">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2007/05/30/non-profit-hospitals-2.html">Non-profit hospitals</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>30. May 2007</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2007/05/30/non-profit-hospitals-2.html#comment"><i class="glyphicon glyphicon-comment"></i>(0)</a>
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    </header>
    <section class="post-body text">
        Take a look at your local hospital and you're likely to notice several curious things:<br /><br />1) It is likely <em>non-profit</em>, meaning it enjoys a non-profit status with the Internal Revenue Service and enjoys the tax benefits of not paying taxes on profits. This provides an advantage to tax-protected hospitals. 70% or more of hospitals in the U.S. are "non-profit."<br /><br />2) Non-profit or no, many hospitals operate under the guise of a religious affiliation, e.g., St. Mary's Hospital, Trinity Hospital, All Saints', Jewish Hospital, etc. <br /><br />3) Executives in non-profit hospitals can make capitalistic salaries. One CEO of a Milwaukee hospital took home $3.7 million dollars in salary last year. That's not including the very substantial perks and business interests in the spin-off businesses the hospital owns, including pharmacies, drug and medical device disitributors, even a venture capital division. "Non-profit" does not have to mean that executives within the operation can't benefit handsomely. <br /><br />That same hospital system spends over $10 million dollars in a year in local marketing for TV ads, print advertising, etc. Ads are slick and professionally produced. <br /><br />Make no bones about it: These are "non-profit" for tax purposes <strong><em>only </em></strong>. They are <strong><em>for-profit</em></strong> in every other sense of the phrase, including rich rewards for the insiders.<br /><br />Guess how those fat executive salaries and large marketing budgets are paid for? That's right: the 12-inch incision in your chest; the four stents, defibrillator, and repeated nuclear stress tests; the revolving door of hospitalization after hospitalization that typifies the "heart patient" experience. <br /><br />See the hospital for what it is: In the 21st century, it is no longer a charitable operation worthy of your volunteer time and donations. It is a business no different than Home Depot, IBM, or--Enron. Yes, they do perform needed services, as well. But the perverse equation that often determines who needs hospitalization and who doesn't, who needs a heart procedure and who doesn't, is not always based on necessity but on financial return. Just ask the CEO.
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        10,000 years ago, Neolithic humans did not obtain wheat products from the bagel shop, grocery store, or Krispy Kreme. They obtained wheat by locating a nearby wild-growing field of wild emmer or einkorn wheat grass, then harvesting it with their stone sickles. <br /><br />Neolithic humans, such as the Natufians of the Fertile Crescent, carried their freshly-cut wheat home, then ground it by hand using homemade mortar and pestle. As yeast-raised bread was still some 5000 years in the future, emmer and einkorn wheat was not used to bake bread, but was consumed as a porridge in bowls. Einkorn has the simplest genetic code of 14 chromosomes, while emmer has 28 chromosomes.<br /><br />A third variety of wheat appeared on the scene around 9000 years ago, a natural hybridization between emmer and goat grass, yielding the 42-chromosome <i>Triticum aestivum</i> species. Egyptians learned how to cause wheat to rise around 3000 BC, yielding bread, rather than the unleavened flatbreads of their predecessors. <br /><br />From the original three basic varieties of wheat available to Neolithic man, over the past 30 years wheat has exploded to <i>over 25,000 varieties</i>. Where did the other 24,997+ strains come from?<br /><br />In the 1980s, thousands of new wheat strains arose from hybridization experiments, many of them conducted in Mexico. Then, in the late 1980s, genetic engineering quietly got underway in which geneticists inserted or deleted single genes, mostly designed to generate specific characteristics, such as height, yield per acre, drought resistance, but especially resistance to various pesticides and weed killers. The fruits of these efforts were introduced into the market in 1994. Most of the genetically modified foods were thought to be only minor modifications of the unmodified original and thus no safety testing in animals or humans was conducted.   <br /><br />We now have many thousands of wheat strains that are different in important ways from original emmer, einkorn, and <i>Triticum aestivum</i> wheat. Interestingly, it has been suggested that einkorn wheat fails to provoke the same immune response characteristic of celiac disease provoked by modern wheat gluten, suggesting a different amino acid structure in gluten proteins. Another difference: Emmer wheat is up to 40% protein, compared to around 12% protein for modern wheat.  <br /><br />In other words, the wheat of earlier agricultural humans, including the wheat of Biblical times, is NOT the wheat of 2010. Modern wheat is quite a different thing with differing numbers of chromosomes, different genes due to human manipulation, varying gluten protein composition, perhaps other differences.<br /><br />Somewhere in the shuffle and genetic sleight-of-hand that has occurred over the last 30 years, wheat changed. What might have been the "staff of life" has now become the cause of an incredible array of diseases of "wheat" intolerance.
    </section>

    
</article>

<article class="post" id="post1">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2010/05/16/near-death-experience-with-nattokinase.html">Near-death experience with nattokinase</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>16. May 2010</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2010/05/16/near-death-experience-with-nattokinase.html#comment"><i class="glyphicon glyphicon-comment"></i>(22)</a>
        </div>
    </header>
    <section class="post-body text">
        This is a true story that I personally witnessed. <br /><br />A 60-some year old man heard that nattokinase "thinned the blood." So he had been taking it for the past 6 months. <br /><br />One week before he came to see me, he abruptly became quite breathless. He was unable to walk more than 20 feet or bend over to tie his shoes due to the breathlessness. <br /><br />He came to see me in the office. I was alarmed by how breathless he was without signs of heart failure or other obvious explanation. I sent him for an immediate CT pulmonary angiogram. Within 30 minutes, we had the diagnosis: a large "saddle" pulmonary embolus, meaning a large blood clot that straddled the right and left main pulmonary arteries. One wrong move and . . . bang! He would have been dead within a couple of minutes, since a large clot can completely occlude the large arteries feeding the lung, essentially corking any blood circuiting through the lungs and back to the left side of the heart. (Causing, incidentally, electromechanical dissociation, in which the heart keeps beating for a few minutes but no blood is being pumped. CPR can keep you alive for a few minutes, then it's over.) <br /><br />When I advised the patient of the diagnosis (after initiating the REAL anticoagulants), he said, "But I was taking nattokinase!" <br /><br />Exactly. Blood clots are no laughing matter. They are potentially fatal events. Betting your life on some  company's advertisement is nothing short of foolish.  <br /><br />Anyone who reads The Heart Scan Blog knows that I am an avid supporter of nutritional supplements. I even write articles and consult for the supplement industry. But I truly despise hearing unfounded marketing claims that some supplement companies will make in the pursuit of a fast buck. <br /><br />There is no doubt that we need better, safer methods to deal with dangerous blood clots, whether in the lung, pelvis, or other areas. But, before anyone takes a leap based on the extravagant marketing claims made by a supplement manufacturer, you want to be damn sure there are real data--not <i>marketing claims</i>, REAL data--before you use something like nattokinase in place of a proven therapy.   <br /><br />Don't confuse the very interesting, though unpalatable, <i>natto </i>with <i>nattokinase</i>. Natto contains vitamin K2 and some other interesting compounds, including nattokinase.
    </section>

    
</article>

<article class="post" id="post2">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2010/05/14/blame-the-gluten.html">Blame the gluten?</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>14. May 2010</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2010/05/14/blame-the-gluten.html#comment"><i class="glyphicon glyphicon-comment"></i>(17)</a>
        </div>
    </header>
    <section class="post-body text">
        Wheat is among the most destructive components of the human diet, a food that is responsible for inflammatory disease, diabetes, heart disease, several forms of intestinal diseases, schizophrenia, bipolar illness, ADHD, behavioral outbursts in autistic children . . . just to name a few. <br /><br />But why? <br /><br />Wheat is mostly carbohydrate. That explains its capacity to cause blood sugar to increase after eating, say, a turkey sandwich on whole wheat bread. The rapid release of sugars likely underlies its capacity to create visceral fat, what I call "<a href="http://heartscanblog.blogspot.com/2007/07/wheat-belly.html">wheat belly</a>." <br /><br />But neither the carbohydrate nor the other components, like bran and B vitamins, can explain all the other adverse health phenomena of wheat. So what is it in wheat that, for instance, worsens auditory hallucinations in paranoid schizophrenics? Is it the gluten?<br /><br />First of all, what is gluten?<br /><br />Gluten protein is the focus of most wheat research conducted by food manufacturers and food scientists, since it is the component of wheat that confers the unique properties of dough, allowing a pizza maker to roll and toss pizza crust in the air and mold it into shape. The distinctive “doughy” quality of the simple mix of wheat flour and water, unlike cornstarch or rice starch, for instance, properties that food scientists call “viscoelasticity” and “cohesiveness,” are due to the gluten. Wheat is mostly carbohydrate, but the 10-15% protein content is approximately 80% gluten. Wheat without gluten would lose its unique qualities that make it desirable to bakers and pizza makers. Gluten is also the component of wheat most confidently linked to immune diseases like celiac. <br /><br />The structure of gluten proteins has proven frustratingly elusive to characterize, as it changes over time and varies from strain to strain. But an understanding of gluten structure may be part, perhaps most, of the answer to the question of why wheat provokes negative effects in humans. <br /><br />The term “gluten” encompasses two primary families of proteins, the gliadins and the glutenens. The gliadins, one of the protein groups that trigger the immune response in celiac disease, has three subtypes: a/ß-gliadins, ?-gliadins, and ?-gliadins. The glutenins are repeating structures, or polymers, of more basic protein structures. <br /><br />Beyond gluten, the other 20% or so of non-gluten proteins in wheat include albumins, prolamins, and globulins, each of which can also vary from strain to strain. In total, there are over 1000 other proteins that serve functions from protection of the grain from pathogens, to water resistance, to reproductive functions. There are agglutinins, peroxidases, a-amylases, serpins, and acyl CoA oxidases, not to mention five forms of glycerinaldehyde-3-phosphate dehydrogenases. I shouldn’t neglect to mention the globulins, ß-purothionin, puroindolines a and b, tritin, and starch synthases. <br /><br />As if this protein/enzyme smorgasbord weren’t enough, food processors have also turned to fungal enzymes, such as cellulases, glucoamylases, xylanases, and ß-xylosidases to enhance leavening and texture. Many bakers also add soy flour to enhance mixing and whiteness, which introduces yet another collection of proteins and enzymes.<br /><br />In short, wheat is not just a simple gluten protein with some starch and bran. It is a complex collection of biological material that varies according to its genetic code. <br /><br />While wheat is primarily carbohydrate, it is also a mix of gluten protein which can vary in structure from strain to strain, as well as a highly variable mix of non-gluten proteins. Wheat has evolved naturally to only a modest degree, but it has changed dramatically under the influence of agricultural scientists. With human intervention, wheat strains are bred and genetically manipulated to obtain desirable characteristics, such as height (ranging from 18 inches to over 4 feet tall), “clinginess” of the seeds, yield per acre, and baking or viscoelastic properties of the dough. Various chemicals are also administered to fight off potential pathogens, such as fungi, and to activate the expression of protective enzymes within the wheat itself to “inoculate” itself against invading organisms. <br /><br />From the original two strains of wheat consumed by Neolithic humans in the Fertile Crescent 9000 years ago (Emmer and Einkorn), we now have over 200,000 strains of wheat virtually <i>all</i> of which are the product of genetic manipulations that have modified the protein structure of wheat. The extraordinary complexity of wheat proteins have therefore created a huge black box of uncertainty in pinpointing which protein causes what. <br /><br />But there's an easy cure for the uncertainty: Don't eat it.
    </section>

    
</article>

<article class="post" id="post3">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2010/05/13/glycemic-gobbledygook.html">Glycemic gobbledygook</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>13. May 2010</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2010/05/13/glycemic-gobbledygook.html#comment"><i class="glyphicon glyphicon-comment"></i>(14)</a>
        </div>
    </header>
    <section class="post-body text">
        The concept of glycemic index is meant to help determine what foods raise blood sugar a lot vs. what foods raise blood sugar a little. Dr. Jennie Brand-Miller's searchable database can be found <a href="http://www.glycemicindex.com/">here</a>.<br /><br />I have to admit that glycemic index provided me with a sense of false assurance for some years. It screwed up my health until I came to understand the issues a lot better. <br /><br />For those of you just starting out in nutritional conversations, glycemic index (GI) represents a comparison of the blood glucose area-under-the-curve (AUC) over 2 hours after consuming 50 grams of the food in question compared to the AUC of glucose or white bread. Volunteers involved in developing these values are healthy people who are generally of normal weight. <br /><br />Glucose, by definition, has a GI of 100. An equal quantity of sucrose (50% glucose, 50% fructose) has a GI of 60, lower than glucose. An equal quantity of whole wheat bread has a GI of 68-77 (Yes: The GI of whole wheat is <i>higher than sucrose</i>). Non-carbohydrate foods, such as eggs or avocado, have no GI since they do not impact on blood glucose. <br /><br />Because the GI is also sensitive to <i>how much</i> carbohydrate is contained, the concept of Glycemic Load (GL) was introduced:<br /><br />GL = (GI x amount of carbohydrate) / 100<br /><br />GL is therefore the GI that incorporates the glycemic potential of the food of interest. GI does not vary with portion size; GL varies with portion size. <br /><br />Let's take whole wheat pasta, a food regarded by most people as a healthy choice. Whole wheat pasta has a GI of 55--fairly low--and a GL of 29. A serving of 180 g (approximately 6 oz cooked) provides 50 g carbohydrates. <br /><br />People who advocate that low-glycemic index foods would say that this is a desirable profile and should therefore replace high-glycemic index foods. <br /><br />I say WRONG. First of all, most of us are not slender 20-somethings. We will therefore <i>not</i> show the same response as a young, slender person (like the GI volunteers), but will show exagerrated blood sugar responses. So this much low-glyemic index whole wheat pasta will typically yield a blood sugar of 120-200 mg/dl in non-diabetic people, high enough to trigger <a href="http://heartscanblog.blogspot.com/2010/05/ageing-gracefully.html">glycation</a>. Sure, a high-glycemic index food, such as white flour birthday cake with plenty of sugary icing, might trigger a blood sugar of 140-250 mg/dl, much worse. But that doesn't make the lower blood sugar following pasta any less bad--it's still <i>terrible</i>.  <br /><br />Another issue: GI is assessed over a 2-hour timeline. What if blood sugar remains high in a sustained way, say, over 6 hours? That's precisely what whole wheat pasta will do: Keep blood sugar high for an extended period. <br /><br />So not only does a low-glycemic index food like pasta increase blood sugar in most of us extravagantly, it does so in a sustained way. <br /><br />Lastly, low-glycemic index pasta still triggers small LDL particles to an extreme degree, as I discussed in the previous Heart Scan Blog post, <a href="http://heartscanblog.blogspot.com/2010/05/small-ldl-simple-vs-complex.html">Small LDL: Complex vs. simple carbohydrates</a>. <br /><br />Don't be false reassured by the notion of low GI or GL. In fact, I'd go so far as to say that NO glycemic index is a GOOD glycemic index (or load). The foods we want to dominate our diet are the foods that aren't even listed in the GI database.
    </section>

    
</article>

<article class="post" id="post4">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2010/05/09/man-walks-after-removing-wheat.html">Man walks after removing wheat</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>9. May 2010</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2010/05/09/man-walks-after-removing-wheat.html#comment"><i class="glyphicon glyphicon-comment"></i>(27)</a>
        </div>
    </header>
    <section class="post-body text">
        No, this isn't some National Enquirer headline like "Woman delivers alien baby."<br /><br />Tom is a 26-year old man with a complex medical condition, a malformation he was born with and has had reconstructed. Aside from this, he leads a normal life: works, is married, and is, in fact, quite intelligent. <br /><br />He came to me for an opinion regarding his overall health. Tom was worried that his congenital condition would impair his long-term health and longevity prospects, so he wanted to optimize all other aspects of his health.<br /><br />But, when I examined Tom, he could barely get himself up on the exam table without wincing in pain. When I asked him to walk, he hobbled a few steps, again clearly in pain. When I asked him what hurt, he said "everything." He said that all his joints hurt just to move. <br /><br />He told me that his several doctors over the years didn't know why he was in such pain: It wasn't rheumatoid arthritis, gout, pseudogout, or any of the other inflammatory joint diseases that might account for virtually incapacitating this 26-year old man. Even the rheumatologists were stumped. It was also unrelated to his repaired congenital condition. So Tom went on with his life, barely able to even go for a walk with his wife without pain, slowing him down to the pace of an 80-year old. <br /><br />So I suggested that he eliminate all wheat products. "I don't know for a fact whether it will work, Tom. But the only way to find out is to give it a try. Why not try a 4-week period of meticulously avoiding wheat? Nothing bad will come of it."<br /><br />He and his wife look perplexed, but were so desperate for a solution that they agreed to give it a try. <br /><br />Tom returned 6 weeks later. He walked into the room briskly, then bounded up on the exam table. He told me that, within days, all his joint pains had completely disappeared. He could walk, stretch, do all the normal physical things with none of the pain he had suffered previously. <br /><br />Tom told me, "I didn't think it could be true. I thought it was just a coincidence. So I had a sandwich about 2 weeks into it. In about 5 minutes, I got about half my pains back."<br /><br />Tom now remains wheat-free and pain-free, thankfully with no discernible joint impairment. <br /><br />So, yes, Tom walked freely and without pain simply by eliminating wheat from his life.  <br /><br />Is it an immune phenomenon? Does wheat gluten trigger some inflammatory reaction in some people? There is surely something like this underlying experiences like Tom. <br /><br />Wheat contains far more than gluten. Modern wheat is a collection of hundreds of different proteins, though gluten is the most plentiful, the one that confers the "viscoelasticity" of dough. But there's plenty more to wheat than gluten or celiac disease.
    </section>

    
</article>

<article class="post" id="post5">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2010/05/05/ageing-gracefully.html">AGEing gracefully</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>5. May 2010</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2010/05/05/ageing-gracefully.html#comment"><i class="glyphicon glyphicon-comment"></i>(32)</a>
        </div>
    </header>
    <section class="post-body text">
        Advanced Glycation End-products, or AGEs, have the potential to change our entire conversation about diet. <br /><br />AGEs come from two principal sources: <br /><br />1) Endogenous--Glucose-protein interactions that arise from high blood glucose levels <br /><br />2) Exogenous--From diet <br /><br />The first is sensitive to glucose levels: the higher the glucose level, the greater the AGE formation. The second depends on the quantity of AGE in the food consumed.<br /><br />A compelling body of evidence points towards AGEs as an agent of aging, as well as kidney dysfunction, dementia, and atherosclerosis. Some of the observations made include:<br /><br />--If AGEs are infused into an experimental animal, it develops atherosclerosis, kidney disease, and other "diseases of senescence" within weeks to months. <br /><br />--In endothelial cells (cells lining arteries), AGE induces expression of adhesion molecules and inflammatory signals. In fibroblasts, AGE provokes collagen production. In smooth muscle cells, AGE triggers migration and proliferation. In monocytes and macrophages, AGEs induce chemotaxis and release of inflammation mediators. In short, AGEs have been implicated in just about <i>every step leading to atherosclerosis</i>.<br /><br />--In humans, greater quantities of AGEs are present in diabetics, pre-diabetics and people with insulin resistance. We all know that these people develop atherosclerosis, kidney disease, cataracts, and other conditions at an accelerated rate. <br /><br />--Foods containing greater quantities of AGEs cause endothelial dysfunction, i.e., artery constriction via blockade of nitric oxide and other mechanisms.<br /><br />Short of taking agents that block AGE activity, how can you minimize the absorption or production of AGEs? There are two general strategies:<br /><br />1) <b>Keep blood glucose low</b>--The <a href="http://care.diabetesjournals.org/content/29/1/26.long">Whitehall study</a> demonstrated increased cardiovascular mortality with a postprandial (actually 2-hour post- 50-gram glucose challenge) blood sugar of 83 mg/dl. Lower blood glucose, less glycation. <b>Less carbohydrates in the diet, the lower the blood sugar, the less the glycation.</b> Studies like Whitehall demonstrate that glycation begins with glucose values <i>within the normal range</i>. Thus, aging occurs even with normal glucose levels. It occurs <i>faster </i>with higher glucose levels.   <br /><br />2) <b>Choose and prepare foods with lower AGE content</b>. Food content of AGEs is a major determinant of blood AGE levels. Fats and meats are the primary dietary source of AGEs, particularly if cooked at high temperature (broiling, frying). While this does not mean that meats and fats need to be avoided, it can mean that limiting serving size of meats and fats, while being selective in how they are prepared, are important. This can mean cutting your meats in thinner slices or smaller pieces to permit faster cooking, eating rare when possible (not poultry, of course), avoiding cooking with sauces that contain sugar (which enhances AGE formation). Is this an argument in favor of sashimi?<br /><br />Minimizing exposure to AGEs, endogenous or exogenous, has the potential to slow the aging process, or at least to lessen the likelihood of many of the phenomena of aging.  <br /><br />More on this to come.
    </section>

    
</article>

<article class="post" id="post6">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2010/05/04/small-ldl-simple-vs-complex-carbohydrates.html">Small LDL: Simple vs. complex carbohydrates</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>4. May 2010</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2010/05/04/small-ldl-simple-vs-complex-carbohydrates.html#comment"><i class="glyphicon glyphicon-comment"></i>(17)</a>
        </div>
    </header>
    <section class="post-body text">
        Joseph is a whip-smart corporate attorney, but one who accepts advice at his own pace. He likes to explore and consider each step of the advice I give him. <br /><br />Starting (NMR) lipoprotein panel on no treatment or diet change:<br /><br /><b>LDL particle number 2620 nmol/L</b> (which I would equate to 262 mg/dl LDL cholesterol) <br /><b>Small LDL 2331 nmol/L</b>--representing 89% of LDL particle number, a severe dominance of small LDL<br /><br />I advised him to eliminate wheat, cornstarch, and sugars, while limiting other carbohydrate sources, as well. Joseph didn't like this idea very much, concerned that it would be impractical, given his busy schedule. He also did a lot of reading of the sort that suggested that replacing white flour with whole grains provided health advantages. So that's what he did: Replaced all sugar and refined flour products with whole grains, but did <i>not</i> restrict his intake of grains. <br /><br />Next lipoprotein panel with whole grains replacing white refined flour:<br /><br /><b>LDL particle number 2451 nmol/L </b><br /><b>Small LDL 1998 nmol/L</b>--representing 81.5% of LDL particle number. <br /><br />In other words, replacing white flour products with whole grain products reduced small LDL by 14%--a modest improvement, but hardly great. <br /><br />I explained to Joseph that <i>any</i> grain, complex, refined, or simple--will, just like other sugars and carbohydrates, still provoke small LDL. Given the severity of his patterns, I suggested trying again, this time with full elimination of grains. <br /><br />Next lipoprotein panel with elimination of whole grains:<br /><br /><b>LDL particle number 1320 nmol/L<br />Small LDL 646 nmol/L</b>--48.9% of total LDL particle number, but a much lower absolute number, a reduction of 67.6%. <br /><br />This is typical of the LDL responses I see with elimination of wheat products on the background of an overall carbohydrate restriction: Big drops in precisely measured LDL as LDL particle number (i.e., an actual count of LDL particles, <i>not</i> LDL cholesterol) and big drops in the number of small LDL particles. <br /><br />You might say that wheat elimination and limitation of carbohydrate intake can yield statin-like values . . . without the statin.
    </section>

    
</article>

<article class="post" id="post7">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2010/04/29/is-cocoa-puffs-no-longer-heart-healthy.html">Is Cocoa Puffs no longer heart healthy?</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>29. April 2010</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2010/04/29/is-cocoa-puffs-no-longer-heart-healthy.html#comment"><i class="glyphicon glyphicon-comment"></i>(17)</a>
        </div>
    </header>
    <section class="post-body text">
        Until recently, Cocoa Puffs enjoyed the endorsement of the American Heart Association (AHA) as a heart-healthy food. <br /><br />For a price, the AHA will allow food manufacturers to affix a heart "check mark" signifying endorsement by the AHA as conforming to some basic "heart healthy" requirements. <br /><br />Odd thing: The list of breakfast cereals on the check mark program has shrunk dramatically. When I <a href="http://heartscanblog.blogspot.com/2007/06/more-on-american-heart-association_10.html">last posted </a>about this, there were around 50-some breakfast cereals, from Cocoa Puffs to Frosted Mini Wheats. Now, the list has been trimmed down to 17:<br /><br />Berry Burst Cheerios-Triple Berry<br />Cheerios<br />Cheerios Crunch<br />Honey Nut Cheerios<br />Kashi Heart to Heart Honey Toasted Oat Cereal<br />Kashi Heart to Heart Oat Flakes & Wild Blueberry Clusters<br />Kashi Heart to Heart Warm Cinnamon Oat Cereal<br />Multi Grain Cheerios<br />Oatmeal Crisp Crunchy Almond<br />Oatmeal Crisp Hearty Raisin<br />Quaker Cinnamon Life<br />Quaker Heart Health<br />Quaker Life<br />Quaker Life Maple & Brown Sugar<br />Quaker Oat Bran<br />Quaker Oatmeal Squares - Brown Sugar<br />Quaker Oatmeal Squares - Cinnamon<br /> <br /><br />According to sales material targeted to food manufacturers, the American Heart Association boasts that "<i>The American Heart Association’s heart-check mark is the most recognized and trusted food icon today . . . Eighty-three percent of consumers are aware of the heart-check mark. Sixty-six percent of primary grocery shoppers say the heart-check mark has a strong/moderate influence on their choices when shopping.</i>"<br /><br />So, is Cocoa Puffs no longer heart healthy? <br /><br />I suspect that agencies like the AHA, the USDA, the American Diabetes Association as starting to understand that they have blundered big time by pushing low-fat, having contributed to the nationwide epidemic of obesity and diabetes, and that it is time to quietly start backpedaling. <br /><br />While it's a step in the right direction, judging from the above list of breakfast cereal "survivors" of the check mark program, the criteria may have been tightened . . . but not that much.
    </section>

    
</article>

<article class="post" id="post8">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2010/04/27/fractures-and-vitamin-d.html">Fractures and vitamin D</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>27. April 2010</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2010/04/27/fractures-and-vitamin-d.html#comment"><i class="glyphicon glyphicon-comment"></i>(25)</a>
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        This is a bit off topic, but it's such an interesting observation that I'd like to pass it on. <br /><br />Over the past several years, there have been inevitable bone fractures: People slip on ice, for instance, and fracture a wrist or elbow. Or miss a step and fracture a foot, fall off a ladder and fracture a leg. <br /><br />People will come to my office and tell me that their orthopedist commented that they healed faster than usual, often faster than anyone else they've seen before. My son was told this after he shattered his hand getting slammed against the boards in hockey; his orthopedist took the screws and cast off much sooner than usual since he judged that healing had occured early. (My son was taking 8000 units vitamin D in gelcap form; I also had him take 20,000 units for several days early after his injury to be absolutely sure he had sufficient levels.)<br /><br />My suspicion is that people taking vitamin D sufficient to enjoy desirable blood levels (I aim for a 25-hydroxy vitamin D level of 60-70 ng/ml) heal fractures much faster, abbreviating healing time (crudely estimated) by at least 30%.<br /><br />For any interested orthopedist, it would be an easy clinical study: Enroll people with traumatic fractures, randomize to vitamin D at, say, 10,000 units per day vs. placebo, watch who heals faster gauged by, for instance, x-ray. My prediction: Vitamin D will win hands down with faster healing and perhaps more assured fusion of the fracture site.
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            <a href="/blog/post/2010/04/25/t3-for-accelerating-weight-loss.html">T3 for accelerating weight loss</a>
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            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>25. April 2010</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2010/04/25/t3-for-accelerating-weight-loss.html#comment"><i class="glyphicon glyphicon-comment"></i>(57)</a>
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        Supplementation of the thyroid hormone, T3, is an underappreciated means to lose weight. <br /><br />Thyroid health, in general, is extremely important for weight control, since even subtle low thyroid hormone levels can result in weight gain. The first step in achieving thyroid health is to be sure you are obtaining sufficient iodine. (See <a href="http://heartscanblog.blogspot.com/2009/08/iodine-deficiency-is-real.html">Iodine deficiency is real</a> and <a href="http://heartscanblog.blogspot.com/2009/06/healthy-people-are-most-iodine.html">Healthy people are the most iodine deficient</a>) But, after iodine replacement has been undertaken, the next step is to consider your T3 status. <br /><br />I've seen T3 ignite weight loss or boost someone out of a weight loss "plateau" many times. <br /><br />Endocrinologists cringe at this notion of using T3. They claim that you will develop atrial fibrillation (an abnormal heart rhythm) and osteoporosis by doing this. I have yet to see this happen. <br /><br />Adding T3 revs up metabolic rate at low doses. The idea is to push free T3 hormone levels to the upper limit of normal, but <i>not</i> to the hyperthyroid range. While an occasional person feels a little "hyper" like they've had a pot of coffee, most people just feel energized, clear-headed, and happier. And weight trends down much more readily. <br /><br />Taking T3 by itself with no effort at weight loss generally yields only a modest weight reduction. However, T3 added to other weight reducing efforts, such as wheat elimination and exercise, accelerates the weight loss effect considerably. 5 lbs lost will likely be more like 8 to 10 lbs lost; 10 lbs lost will likely be more like 15 to 20 lbs, etc.<br /><br />It's also my suspicion that more and more people are developing a selective impairment of T3, making it all the more important. I believe that you and I are being exposed to something (perchlorates, bisphenol A, perflurooctanoic acid, and others?) that may be impairing the 5'-deiodinase enzyme that converts the T4 thyroid hormone to the active T3. Relative lack of T3 leads to slowed metabolism, weight gain, and depressed mood. While avoiding or removing the toxin impairing 5'-deiodinase would be ideal, until we find out how to do this, taking T3 is a second best. <br /><br />The tough part: Finding a prescriber for your T3.
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<article class="post" id="post0">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2009/10/30/fish-oil-makes-you-happy-psychological-distress-and-omega-3-index.html">Fish oil makes you happy: Psychological distress and omega-3 index</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>30. October 2009</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2009/10/30/fish-oil-makes-you-happy-psychological-distress-and-omega-3-index.html#comment"><i class="glyphicon glyphicon-comment"></i>(24)</a>
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    </header>
    <section class="post-body text">
        For another perspective on omega-3 blood levels, here's an interesting study in northern Quebec Inuits. <br /><br />Traditionally, Inuits consumed large quantities of omega-3-rich seal, fish, caribou, and whale, even eating the fat. However, like the rest of the world, modern Inuits have increased consumption of store-bought foods, largely processed carbohydrates. Along with this trend has emerged more heart disease, diabetes, and depression. <br /><br />A group from Laval University and University of Guelph, both in Canada, examined the relationship of plasma EPA + DHA levels and measures of psychological distress. This group had previously shown that Inuits older than 50 years had twice the plasma omega-3 levels (11.5%) compared to those younger than 50 years (6.5%), reflecting the shift away from the traditional diet.  <br /><br />Psychological distress was measured with The Psychological Distress Index Santé-Québec Survey (PDISQS-14): the higher the score, the greater the psychological distress. (In the graphs, tertile 1 is least distressed; tertile 5 is most distressed. Sorry about the small chart graphic--click on the graphic to make it bigger.)<br /><br /><a href="http://2.bp.blogspot.com/_anQ81dzOVXk/Sum2jZC1umI/AAAAAAAAA6s/haaQHLIBR00/s1600-h/Lucas-Omega-3+plasma.jpg"><img id="BLOGGER_PHOTO_ID_5398046347514722914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 195px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://www.cureality.com/blog/images/Lucas-Omega-3+plasma.jpg" border="0" /></a><br /><span style="font-size:85%;">From Lucas M et al 2009 (http://www.nutrasource.ca/NDI/Assets/Articles/Plasma%20omega-3%20and%20psychological%20distress%20among%20Nunavik%20Inuit.pdf)</span><br /><br /><em>"Our main finding was that women in the second and third tertiles of EPA+DHA concentrations in plasma PLs [phospholipids] had a 3 times lower risk of having a high-level PD [psychological distress] score than women in the lowest tertile."</em><br /><br />While the relationship is stronger for women, you can see that, the higher the EPA + DHA plasma level, the lower the likelihood of psychological distress. Interestingly, the tertile with the greatest distress and lowest EPA + DHA levels had a plasma level of 7.0-7.5%--far higher than average Americans. <br /><br />(<span style="font-style:italic;">Plasma</span> levels of EPA + DHA were used in this study, which tend to reflect more recent omega-3 intake than the more stable and slower-to-change <a href="http://heartscanblog.blogspot.com/2009/10/omega-3-index-higher-better.html">RBC Omega-3 Index</a> that we use. Plasma levels also tend to run about 10-20% <span style="font-style:italic;">lower</span> than RBC levels.)<br /><br />Of course, there's more to psychological distress than omega-3 blood levels. After all, eating fish or taking fish oil capsules won't make money worries go away or heal an unhappy marriage. But it is one variable that can be easily and safely remedied.
    </section>

    
</article>

<article class="post" id="post1">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2009/10/29/hospitals-are-a-hell-of-a-place-to-get-sick.html">Hospitals are a hell of a place to get sick</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>29. October 2009</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2009/10/29/hospitals-are-a-hell-of-a-place-to-get-sick.html#comment"><i class="glyphicon glyphicon-comment"></i>(19)</a>
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    <section class="post-body text">
        I answered a page from a hospital nurse recently one evening while having dinner with the family. <br /><br />RN: "This is Lonnie. I'm a nurse at _____  Hospital. I've got one of your patients here, Mrs. Carole Simpson. She's here for a knee replacement with Dr. Johnson. She says she's taking 12,000 units of vitamin D every day. That can't be right! So I'm calling to verify." <br /><br />WD: "That's right. We gauge patients' vitamin D needs by blood levels of vitamin D. Carole has had perfect levels of vitamin D on that dose." <br /><br />RN: "The pharmacist says he can replace it with a 50,000 unit tablet."<br /><br />WD: "Well, go ahead while Carole's in the hospital. I'll just put her back on the real stuff when she leaves." <br /><br />RN: "But the pharmacist says this is better and she won't have to take so many capsules. She takes six 2,000 unit capsules a day." <br /><br />WD: "The 50,000 units you and the pharmacist are talking about is vitamin D2, or ergocalciferol, a non-human form. Carole is taking vitamin D3, or cholecalciferol, the human form. The last time I checked, Carole was human." <br /><br />RN: (Long pause.) Can we just give her the 50,000 unit tablet? <br /><br />WD: "Yes, you can. But you actually don't need to. In fact, it probably won't hurt anything to just hold the vitamin D altogether for the 3 days she's in the hospital, since the half-life of vitamin D is about 8 weeks. Her blood level will barely change by just holding it for 3 days, then resuming when she's discharged." <br /><br />RN: (Another long pause.) Uh, okay. Can we just give her the 50,000 units?"<br /><br />WD: "Yes, you can. No harm will be done. It's simply a less effective form. To be honest, once Carole leaves the hospital, I will just put her back on the vitamin D that she was taking." <br /><br />RN: "Dr. Johnson was worried that it might make her bleed during surgery. Shouldn't we just stop it?" <br /><br />WD: "No. Vitamin D has no effect on blood coagulation. So there's no concern about perioperative bleeding."<br /><br />RN: "The pharmacist said the 50,000 unit tablet was better, also, because it's the prescription form, not an over-the-counter form." <br /><br />WD: "I can only tell you that Carole has had perfect blood levels on the over-the-counter preparation she was taking. It works just fine."<br /><br />RN: "Okay. I guess we''ll just give her the 50,000 unit tablet."<br /><br /><br />From the alarm it raises trying to administer nutritional supplements in a hospital, you'd think that Osama Bin Laden had been spotted on the premises. <br /><br />I laugh about this every time it happens: A patient gets hospitalized for whatever reason and the hospital staff see the supplement list with vitamin D, fish oil at high doses, iodine, etc. and they panic. They tell the patient about bleeding, cancer, and death, issue stern warnings about how unreliable and dangerous nutritional supplements can be. <br /><br />My view is the exact opposite: Nutritional supplements are a wonderful, incredibly varied, and effective array of substances that, when used properly, can provide all manner of benefits. While there are selected instances in which nutritional supplements do, indeed, have interactions with treatments provided in hospitals (e.g., Valerian root and general anesthesia), the vast majority of supplements have none.
    </section>

    
</article>

<article class="post" id="post2">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2009/10/27/does-fish-oil-cause-blood-thinning.html">Does fish oil cause blood thinning?</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>27. October 2009</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2009/10/27/does-fish-oil-cause-blood-thinning.html#comment"><i class="glyphicon glyphicon-comment"></i>(20)</a>
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    </header>
    <section class="post-body text">
        Omega-3 fatty acids from fish oil have the capacity to "thin the blood." In reality, omega-3s exert a mild platelet-blocking effect (platelet activation and "clumping" are part of clot formation), while also inhibiting arachidonic acid formation and thromboxane. <br /><br />But can fish oil cause <strong>excessive bleeding</strong>? <br /><br />This question comes up frequently in the office, particularly when my colleagues see the doses of fish oil we use for cardiovascular protection. "Why so much fish oil? That's too much blood thinning!" <br /><br />The most recent addition to the conversation comes from a Philadelphia experience reported in the American Journal of Cardiology:<br /><br /><em>Comparison of bleeding complications with omega-3 fatty acids + aspirin + clopidogrel--versus--aspirin + clopidogrel in patients with cardiovascular disease.(Watson et al; Am J Cardiol 2009 Oct 15;104(8):1052-4).</em><br /> <br />All 364 subjects in the study took aspirin and Plavix (a platelet-inhibiting drug), mostly for coronary disease. Mean dose aspirin = 161 mg/day; mean dose Plavix = 75 mg/day. 182 of the subjects were also taking fish oil, mean dose 3000 mg with unspecified omega-3 content. <br /><br />During nearly 3 years of observation, there was no excess of bleeding events in the group taking fish oil. (In fact, the group <em>not</em> taking fish oil had more bleeding events, though the difference fell short of achieving statistical significance.) Thus, 3000 mg per day of fish oil appeared to exert no observable increase in risk for bleeding. This is consistent with several other studies, including that including Coumadin (warfarin), with no increased bleeding risk when fish oil is added.     <br /><br />Rather than <em>causing</em> blood thinning, I prefer to think that omega-3 fatty acids from fish oil <em>restore protection from abnormal clotting</em>. Taking omega-3 fatty acids from fish oil simply restores a normal level of omega-3 fatty acids in the blood sufficient to strike a healthy balance between blood "thinning" and healthy blood clotting.
    </section>

    
</article>

<article class="post" id="post3">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2009/10/24/heart-scan-blog-readers-take-impressive-doses-of-omega-3s.html">Heart Scan Blog readers take impressive doses of omega-3s</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>24. October 2009</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2009/10/24/heart-scan-blog-readers-take-impressive-doses-of-omega-3s.html#comment"><i class="glyphicon glyphicon-comment"></i>(28)</a>
        </div>
    </header>
    <section class="post-body text">
        Here are the results from the latest Heart Scan Blog poll:<br /><br /><span style="font-weight:bold;">What is your dose of omega-3 fatty acids, EPA  + DHA, from fish oil? (Add up the total content of EPA + DHA per capsules; multiply times number of capsules.)</span><br /><br />The 479 respondents answered:<br /><br />Less than 1000 mg per day<br />  65 (13%)<br /> <br />1000-1999 mg per day<br />  145 (30%)<br /> <br />2000-2999 mg per day<br />  98 (20%)<br /> <br />3000-3999 mg per day<br />  79 (16%)<br /> <br />4000-4999 mg per day<br />  33 (6%)<br /> <br />5000-5999 mg per day<br />  14 (2%)<br /> <br />6000 mg per day or more<br />  45 (9%)<br /><br /><br />The poll did not discriminate between who has heart disease, who does not; who is taking omega-3 fatty acids for high triglycerides or for reduction of lipoprotein(a) (which requires high doses), or other indications. So variation is to be expected. <br /><br />We <em>can</em> say that nearly all respondents are likely receiving sufficient omega-3s to impact cardiovascular risk, since the benefits begin just by consuming fish twice per month.  I am especially impressed at the proportion of respondents (53%) who take at least 2000 mg per day of EPA + DHA. It's clear that people are really embracing the notion that omega-3 fatty acids pack a real wallop of health benefits. <br /><br />Because different people in different situations and lipid/lipoprotein patterns have different omega-3 needs, there is really no "right" or "wrong" dose of omega-3 fatty acids. <br /><br />However, there are several factors that enter into knowing your ideal omega-3 intake:<br /><br />--Higher triglycerides require higher doses<br />--Lipoprotein(a) can respond to higher doses<br />--Having coronary or carotid plaque means you desire a "therapeutic" dose of omega-3s, not just a "preventive" dose<br /><br />Time is a factor, also: The longer you take omega-3s, the higher your blood levels go. You can accelerate the replacement of non-omega-3s with higher doses of omega-3s. <br /><br />But <span style="font-style:italic;">too much</span> is not good either. Some participants in Track Your Plaque, for instance, have experimented with very high doses of EPA + DHA in the 9000-10,000 per day range and witnessed dramatic increases in LDL. <br /><br />Much of the uncertainty about dosing will also be cleared up as we get more experience with the <a href="http://heartscanblog.blogspot.com/2009/10/omega-3-index-higher-better.html">Omega-3 RBC Index</a>, i.e, the proportion of fatty acids in red blood cells that are omega-3s. We are currently aiming for an Omega-3 Index of 10%, given the heart attack reductions observed at this level.
    </section>

    
</article>

<article class="post" id="post4">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2009/10/17/how-old-are-you.html">How old are you?</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>17. October 2009</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2009/10/17/how-old-are-you.html#comment"><i class="glyphicon glyphicon-comment"></i>(21)</a>
        </div>
    </header>
    <section class="post-body text">
        George walks into my office. I ask him his age. <br /><br />"I'm 21 years old," he declares. <br /><br />Yet I look at George. He's got gray thinning hair, his posture is slumped forward rather than erect, the flesh on his upper arms hangs loosely, he's got wrinkles on his hands and face, brown spots on the back of his hands and arms. He looks more like 70 years old to me. "I don't think you're 21 years old. I think you're 70."<br /><br />"Prove it," he says.<br /><br />Okay. What now? Minus any formal identification like a driver's license, how do I prove that George is really 70-something and not 20-something? Not an easy thing, when you think about it. If George were a tree, I'd cut him down and count his rings. Is there such a phenomenon in humans?  <br /><br />This is actually a fascinating area of research, looking for reliable <em>biomarkers of aging. </em><br /><br />Among the most quantitative markers of aging is telomere length. Telomeres were once dismissed as nonsense sequences in DNA. However, more recent thought among geneticists is that telomeres shorten with aging and provide the body's cells a timeline of aging. This way, George's cells act like they are 70, not 13, and don't start producing gobs of growth hormone and testosterone in preparation for puberty. <br /><br />What can slow or stall the shortening of telomere length? There are two I'm aware of:<br /><br />1) <strong>Caloric deprivation</strong>--i.e., taking in fewer calories. This was among the theories  explored by Dr. Roy Walford during his Biosphere2 experience, based on his work in mice that showed that caloric deprivation nearly doubled lifespan. <br /><br />2) <strong>Vitamin D</strong>--Richards et al (2007) found that, the higher the vitamin D, the longer the telomere length. <em>The highest vitamin D levels conferred a 5-year effective difference in telomere length.</em> <br /><br />So, if I could look inside George's cells and count his telomeres, I could judge with confidence whether he was 21 or 70. Or, he could take vitamin D sufficient to increase blood levels to a healthy range and be more like 65.
    </section>

    
</article>

<article class="post" id="post5">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2009/10/14/no-high-blood-pressure.html">No high blood pressure</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>14. October 2009</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2009/10/14/no-high-blood-pressure.html#comment"><i class="glyphicon glyphicon-comment"></i>(20)</a>
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    </header>
    <section class="post-body text">
        Primitive cultures that were, until recently, unexposed to the modern world, reveal some important insights into blood pressure. <br /><br />The Yanomamo of South American, the Xingu Indians of Brazil, rural Kenyans, and the natives of Papua, New Guinea have average blood pressures of <span style="font-weight:bold;">103/63 mmHg.</span> Even more incredibly, while <span style="font-weight:bold;">90% of modern Americans will develop high blood pressure as they age</span>, the members of these primitive cultures <em>do not develop age-related hypertension. </em><br /><br />What's the secret? Perhaps the full "secret" of their remarkably low blood pressure has not been fully unraveled, but several observations have emerged:<br /><br />--They are not exposed to modern processed foods like pretzels, crackers, and breakfast cereals. <br />--Low-carbohydrate foods. Carbohydrates are largely the product of the food industry, convenience foods bought in stores. No such thing in the jungle. <br />--Living outdoors, having to forage and hunt, walk to your destination, not drive or wait in line for food. <br />--Outdoor lives, wearing little more than a few strands of clothing, exposes you to plentiful vitamin D activation from sunlight exposure.<br />--Consuming wild game, rich in omega-3 fatty acids, enhances endothelial health and reduces blood pressure. <br />--Wild plants, roots, and berries, as well as wild game, along the coast, are richer in iodine. <br /><br />The studies examining the habits of the Yanomamo and other primitive cultures focused principally on sodium intake. Indeed, the very low sodium intake of primitive cultures was associated with lower blood pressure--up to 6 mmHg reduction. But there's clearly more to learn than "cut your salt."
    </section>

    
</article>

<article class="post" id="post6">
    <header class="post-header">
        <h2 class="post-title">
            <a href="/blog/post/2009/10/13/name-that-food.html">Name that food</a>
        </h2>
        <div class="post-info clearfix">
            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>13. October 2009</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2009/10/13/name-that-food.html#comment"><i class="glyphicon glyphicon-comment"></i>(30)</a>
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        What common food can:<br /><br />•  Cause destructive <span style="font-weight:bold;">intestinal damage</span> that, if unrecognized, can lead to disability and <span style="font-weight:bold;">death</span>? <br />•  Increase <span style="font-weight:bold;">blood sugar</span> higher and faster than table sugar?<br />•  Trigger an  <span style="font-weight:bold;">autoimmune inflammatory condition in the thyroid</span> (Hashimoto’s thyroiditis)? <br />•  Create <span style="font-weight:bold;">intestinal bloating, cramps, and alternating diarrhea and constipation</span>, often labeled irritable bowel syndrome? <br />•  Trigger <span style="font-weight:bold;">schizophrenia </span>in susceptible individuals? <br />•  Cause <span style="font-weight:bold;">behavioral outbursts</span> in children with autism?<br />•  Cause various <span style="font-weight:bold;">inflammatory diseases</span> such as rheumatoid arthritis, ulcerative colitis, dermatitis herpetiformis, systemic lupus, pancreatic destruction, and increase measures of inflammation like c-reactive protein?<br />•  Cause unexplained <span style="font-weight:bold;">anemia, mood swings, fatigue, fibromyalgia, eczema, and osteoporosis</span>?<br /><br /><br />The food is <span style="font-weight:bold;">wheat</span>. Yes, the ubiquitous grain we are urged to eat more and more of by the USDA (8-11 servings per day, according to the USDA food pyramid), American Heart Association, American Dietetic Association, and the American Diabetes Association. Wheat is among the most destructive ingredients in the modern diet, worse than sugar, worse than high-fructose corn syrup, worse than any fat. <br /><br />What other common food can result in such an extensive list of diseases, even <span style="font-weight:bold;">death</span>?<br /><br />Celiac disease alone, a severe intestinal inflammatory condition from wheat gluten, affects an estimated 3 million Americans (Celiac Disease Foundation). The medical literature is filled with case reports of deaths from this disease, often after many years of struggle with incapacitating intestinal dysfunction and the sufferer's last days plagued by encephalopathy (brain inflammation). <br /><br />What happens when you remove wheat from the diet? <br /><br />The majority of people quickly shed 20-30 lbs in the first few weeks, selectively lost from the abdomen (what I call “<a href="http://heartscanblog.blogspot.com/2007/07/wheat-belly.html">wheat belly</a>”); blood sugar plummets; triglycerides drop up to several hundred milligrams, HDL increases, LDL drops (yes, wheat elimination is a means of achieving marked <span style="font-style:italic;">reduction in LDL cholesterol</span>, especially the small, heart disease-causing variety); c-reactive protein plummets. In addition to this, intestinal complaints improve or disappear, rashes improve, inflammatory conditions like rheumatoid arthritis improve, diabetes can improve or be cured, and behavioral disorders and mood improve.<br /><br />Along with the ill-fated low-fat dietary advice of the last 40 years, the advice to eat plenty of "healthy whole grains" is responsible for untold disease and suffering. Yes, if you start with a fast food and junk diet and replace some of the calories with whole grains, you will be better off. (That was the logic--the <a href="http://heartscanblog.blogspot.com/search?q=syllogism">Nutritional Syllogism</a>--of the studies that established the benefits of whole grains over processed, "white" grains.) <br /><br />But <span style="font-style:italic;">eliminate</span> wheat grains and health takes a huge leap forward. And, no, there is no such thing as wheat deficiency--B vitamins, insoluble fiber, some protein--can easily be replaced by other foods.
    </section>

    
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<article class="post" id="post7">
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            <a href="/blog/post/2009/10/12/heart-defects-simplified.html">Heart Defects Simplified</a>
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            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>12. October 2009</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2009/10/12/heart-defects-simplified.html#comment"><i class="glyphicon glyphicon-comment"></i>(0)</a>
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        <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_anQ81dzOVXk/StCF3kQWl3I/AAAAAAAAA6U/T8ODD0UscT0/s1600-h/Heiden-Tetralogy+of+Fallot.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 308px; height: 400px;" src="http://www.cureality.com/blog/images/Heiden-Tetralogy+of+Fallot.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5390955943634048882" /></a><br /><br />For as long as I've known him, echocardiography technologist, Ken Heiden, has had a deep fascination with congenital heart disease. Ken has just written a wonderful book on congenital heart disease called <a href="http://www.heartdefectssimplified.com">Heart Defects Simplified</a>. <br /><br />While this is a bit off-topic for the Heart Scan Blog, I know that there is a serious lack of helpful information for people with congenital heart disease and parents of children with congenital heart defects. So I asked Ken to tell us something about his book.  <br /><br /><br /><br /><span style="font-weight:bold;">WD: </span><span style="font-style:italic;">I've reviewed your book and have been thoroughly impressed with the clarity and detail with which you handle a complicated topic. You somehow manage to make it easy to grasp, far more than any other resource I've used in past. Do you feel that your book serves a previously unmet need? </span><br /><br /><span style="font-weight:bold;">KH:</span> This book serves an unmet need in that it presents the complex subject of congenital heart defects in a simplified manner. Most books on this subject are anywhere from 300-1700 pages in length and tend to be written for doctors. Further, most of these books have very few diagrams, and they rely upon their explanations to describe these defects. <br /> <br /><span style="font-style:italic;">Heart Defects Simplified</span> is 104 pages in length, describes the most common defects, including surgical repairs, in a two-page format with full-color diagrams on the left and complete descriptions on the right of each chapter. The book is particularly written for sonographers, nurses and parents, but it is valuable for anyone interested in this subject. It is particularly useful in clinical situations because it is convenient to lay out at your side with a coil-bound format and durable pages. Further, there are appendixes which include  "Surgical Procedures in Alphabetical Order," "Prevalence of Congenital Heart Disease," "Scanning Protocols for Echocardiographers," "Imaging Tips," a glossary and a worksheet for echocardiographers. <br /> <br /><br /><span style="font-weight:bold;">WD: </span><span style="font-style:italic;">I know that many people with loved ones who have congenital heart defects, particularly parents of children with such conditions, are often kept in the dark about the details of the condition. Is your book suitable for the non-technical reader, such as parents? </span><br /><br /><span style="font-weight:bold;">KH:</span> This book is an excellent resource for parents. It is written in language that is understandable by parents as well as technologists and nurses. The full-color diagrams provide invaluable insight into this very complex world. Most importantly, this book attempts to make the subject of congenital heart defects accessible to anyone who wishes to comprehend this subject. <br /> <br /><br /><span style="font-weight:bold;">WD:</span> <span style="font-style:italic;">I understand that people with congenital heart defects and parents are active participants in online discussion groups. Will your book serve as a resource for people who participate in these groups? </span><br /><br /><span style="font-weight:bold;">KH: </span>This book is not only a resource for sonographers and parents, but the book is accompanied by a blog (<a href="http://HeartDefectsforEveryone.blogspot.com">HeartDefectsforEveryone.blogspot.com</a>) that attempts to address many of the concerns commonly encountered with congenital heart defects. This blog is a work in progress, but I hope to provide a forum for parents, healthcare personnel, and others to share their questions and concerns about congenital heart disease.
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<article class="post" id="post8">
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            <a href="/blog/post/2009/10/08/my-experience-with-the-omega-3-index.html">My experience with the omega-3 index</a>
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            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>8. October 2009</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
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        I just got back my own results from the Gene Smart laboratory reporting my omega-3 index and omega-6:omega-3 ratio. <br /><br />My results:<br /><br />Omega-3 index: <strong>8.2%</strong><br /><br />Omega-6:omega-3 index: <strong>3.2 to 1</strong><br /><br />Not too bad, but not as good as I'd expected. Hmmm. <br /><br />Although the omega-3 index of 8.2% puts me in the lower risk category for sudden cardiac death, I was hoping for a level of 10% or slightly greater, the level that I believe is more likely to be related to <em>plaque inactivation or reversal</em>. I obtained this level of omega-3 averaging an intake of EPA and DHA of about 2500 mg per day. <br /><br />I was somewhat disappointed by the omega-6:omega-3 index. Although it's clearly better than the American average range of 20:1, it is short of the ideal of 2:1 or even 1:1. Since I purposely avoid omega-6-rich sources like corn oil, vegetable oils, sunflower or safflower oils, I wonder if I've overdone the nuts. The two ways to improve the omega-6:omega-3 ratio are to 1) decrease omega-6, or 2) increase omega-3. I'm going to do both. <br /><br />So I thought I was doing pretty well. But there's clearly room for improvement.<br /><br />Remember: If just reduction of cardiovascular risk is your interest, then a lackadaisical attitude towards these issues might work. But if your interest is <em>elimination</em> of risk and reversal of atherosclerotic plaque, then it pays to go the extra mile. In this case, knowing your omega-3 index and omega-6:omega-3 ratio might tighten up your program.
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<article class="post" id="post9">
    <header class="post-header">
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            <a href="/blog/post/2009/10/06/the-omega-3-index-the-higher-the-better.html">The Omega-3 Index: The higher, the better?</a>
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            <span class="post-date"><i class="glyphicon glyphicon-calendar"></i>6. October 2009</span>
            <span class="post-author"><i class="glyphicon glyphicon-user"></i><a href="http://www.cureality.com/blog/author/William-Davis.html">William Davis</a></span>
            <span class="post-category"><i class="glyphicon glyphicon-folder-close"></i></span>
            <a rel="nofollow" class="pull-right post-comment-link" href="/blog/post/2009/10/06/the-omega-3-index-the-higher-the-better.html#comment"><i class="glyphicon glyphicon-comment"></i>(26)</a>
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        So you take a few fish oil capsules every day and eat fish once or twice a week. What is the blood and tissue level of omega-3 fatty acids generated by your habits? <br /><br />A number of variables enter into the equation. For instance, if you take fish oil capsules, what is the concentration of omega-3 fatty acids? How well are they absorbed? After absorption, how effectively are omega-3 fatty acids incorporated into cell membranes?<br /><br />Even if you take fish oil supplements, it is hard to know just how much you’ve increased blood levels. It is now possible to measure the amount of omega-3 fatty acids in your bloodstream, a value called the omega-3 index. Too little and you might still be at high risk for cardiovascular events. <br /><br /><br /><span style="font-weight:bold;">The Omega-3 index and sudden cardiac death</span><br /><br />Two large studies have demonstrated that higher omega-3 blood (the level in red blood cells, or RBCs) levels were associated with reduced likelihood of sudden cardiac death. The risk for sudden cardiac death was 10-fold higher for the lowest omega-3 RBC levels compared to the highest.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_anQ81dzOVXk/Ssqp7M3XTwI/AAAAAAAAA6M/E5OF7l08opg/s1600-h/Harris-T3+2008.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 335px;" src="http://www.cureality.com/blog/images/Harris-T3+20081.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5389306738633035522" /></a><br /><br /><span class="Apple-style-span" style="font-size: small;">Harris WS 2008; adapted from Siscovick DS et al 1995 and Albert CM et al 2002<br />(The omega-3 Index was derived from whole blood omega-3 levels, which correlate with RBC omega-3 levels, and are thus “estimated.”)</span><br /><br /><br />What’s the average omega-3 RBC level for Americans? Most Americans have omega-3 RBC levels in the 2.5-4.0% range, consistent with the tallest bars at the left and associated with greatest risk for sudden cardiac death. People with heart disease can have levels less than 1%. Some authorities propose that this new measure be called the omega-3 index. <br /><br />Subsequent studies have shown that the omega-3 index has greater power to discriminate who will have a heart attack or die from sudden cardiac death better than any other common laboratory measure of coronary risk, including LDL cholesterol, HDL cholesterol, triglycerides, total cholesterol to HDL ratio, homocysteine, and c-reactive protein.<br /><br />Just as hemoglobin A1c offers a 3-month look into blood glucose levels, the omega-3 index reflects your long-term omega-3 intake. The quantity of RBC omega-3s also closely parallels the quantity of omega-3s in heart tissues.<br /><br /><span style="font-weight:bold;"><br />What is an ideal omega-3 index?</span><br /><br />The above studies relating RBC omega-3 levels and sudden cardiac death suggest that a level of 6.3-7.3% is associated with far fewer fatal events?but events are not eliminated at this level. Is there even greater benefit with levels higher than 6.3-7.3%?<br /><br />A recent analysis of females from the Harvard School of Public Health suggested that RBC omega-3 levels as high as 8.99% were still associated with non-fatal heart attack (myocardial infarction), compared to 9.36% in those without heart attacks. This suggests that even higher levels are necessary to prevent non-fatal events. <br /><br />Should we target 10%? 12%? Maybe higher? Any higher and we are toeing the level achieved by the Inuits, the “Eskimoes” of Greenland, northern Canada and Alaska who have been observed to have a low rate of heart disease.<br /><br /><br /><span style="font-weight:bold;">What’s your omega-3 index?</span><br /><br />The appreciation of the importance of omega-3 fatty acids marks one of the greatest health revelations of the last 50 years. We can now measure it.<br /><br />The ability to measure the proportion of omega-3 fatty acids in red blood cells may provide yet another means for all of us to further reduce risk for cardiovascular events.<br /><br />If you are interested in knowing your omega-3 index, we are now making the fingerstick test kits available by going <a href="http://typ.cureality.com/products/default.aspx?pid=9">here</a>.
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