… approximately 0.5.

(Menopause, 2008: Nov 20)

Dr. Ray’s Notes:

It does not surprise me that omega-3 fatty acids have an impact on incidence of hot flashes. This is just one more notch in the …

Fibrinogen is a protein that is produced by the body and plays a very important role in the process of clotting. When there is damage to a tissue, for instance if you cut your finger, the fibrinogen acts to form the scaffolding on which the clot can form.

As you can see, this is a very important process and fibrinogen is an important player in keeping you from bleeding to death during injury.

So far so good, so why are we talking about fibrinogen?

Fibrinogen – The Jekyll and Hyde of the body

Fibrinogen apparently has a dark side as well. As with most compounds produced by the body, when they get out of balance they become potentially harmful and fibrinogen is no different. Because fibrinogen acts as a precursor to clots, you can imagine that if fibrinogen levels rise it can lead to abnormal clots such as deep vein thrombosis, heart attack and stroke. In addition, having a chronically elevated fibrinogen has been linked with plaque formation in the arteries and thus becomes a major risk factor in the development of heart disease. Fibrinogen can also impede normal blood blow by thickening the blood, thus making it difficult for oxygen and nutrients to be delivered to vital organs and muscles. This poor blood flow can cause fatigue, muscle pain and even memory loss.

You can see how an elevation in fibrinogen can lead to chronic health problems that ultimately decrease the quality of our lives. So what can be done about elevated fibrinogen?

How to Normalize Fibrinogen

First, have your doctor test your blood to determine if your fibrinogen levels are too high. Research suggests that fibrinogen levels should remain between 200 and 300 mg/dl, even though the blood test may list a much higher range as “normal”.

Now that we know that your fibrinogen levels are elevated, we recommend the following lifestyle and supplement change

1. Control blood sugar. Diabetics are at a much higher risk of heart attack and stroke. This increased risk occurs for many reasons, however, higher fibrinogens are likely one reason. Controlling blood sugar can have a significant impact on fibrinogen levels.
2. Exercise. Regular exercise can help to promote better blood flow while decreasing the amount of fibrinogen that is circulating through the system.
3. Adding olive oil to your diet has been shown to lower fibrinogen levels in people who have elevated levels.
4. Supplement with omega-3 fatty acids, specifically fish oil. The omega-3 fatty acids in fish oil have been shown to decrease the risk of heart attack. In addition, fish oil decreases triglycerides, stickiness of blood cells and…you guessed it, fibrinogen levels! For best results we recommend that you take enough fish oil to provide 1000 mg of EPA and DHA. A good recommendation would be WholeMega by New Chapter 2 capsules twice daily.
5. Normalize homocysteine. Homocysteine is a byproduct of protein metabolism that has been linked to heart disease. Your doctor can order a simple blood test to assess homocysteine levels. Elevated homocysteine prevents the body from breaking down fibrinogen and thus can lead to an increase in blood fibrinogen. If they are high then you will want to take supplements containing certain vitamins and nutrients such as B12, folic acid, B6 and trimethylglycine (TMG). One such product that combines all of these nutrients is called Homocysteine Factors by Pure Encapsulations.
6. Vitamin C can help to keep fibrinogen levels in check. It appears that you must take at least 2,000 mg of vitamin C daily in order to lower fibrinogen levels significantly. If you have high fibrinogen levels, you may want to take 1,000 mg of Pureway vitamin C from Your Prescription for Health, twice daily.

There are three main types of omega-3 fatty acid in the diet, ALA, EPA and DHA. ALA, is found in vegetable sources of omega-3 fatty acids including flax seed, hemp seed and many nuts. As it pertains to brain function, this omega-3 has the weakest effect because it is more of a precursor to the body’s activated fatty acids EPA and DHA. Of the two remaining omega-3 fats, DHA is most important for the discussion of brain function and is what I will focus on in this article. This does not mean that DHA is all that is required for a healthy system. Remember, nature has placed EPA and DHA into the food and in our body for very specific reasons. As it pertains to brain function, EPA simply plays a lesser role and thus will not be discussed here.

DHA, is the most “unsaturated” of the omega-3 fatty acid and has a great affinity for the brain and nervous system where it plays numerous roles. Research has shown DHA to be important for brain development in infants and much of the research has been devoted to how DHA supplementation improves brain development in the young. More and more data is now coming out that is shedding light on DHA’s roles in brain maintenance in adults. Some very interesting research has found DHA to be important in keeping the memory functioning properly as well as general brain function.

Two studies, the Chicago study and the Rotterdam study, reported a 60% decrease in incidence of Alzheimer’s in people who enjoyed at least one fish meal a week. These observational studies confirm previous preliminary research that found extremely low levels of DHA in the memory center of the brain of Alzheimer’s subjects who had succumbed to the disease. Research at the University of Kentucky found that certain phospholipids, which contain high levels of DHA, were severely depleted in the most diseased parts of the brain of Alzheimer’s patients.

Recent studies have found DHA to play integral roles in numerous important brain pathways including:
1. Maintaining adequate levels of important phospholipids that allow brain cells to communicate with one another
2. The proper production of certain neurotransmitters such as dopamine
3. The regulation of enzymes necessary for proper brain and memory function
4. The regulation of inflammation that can speed the process of Alzheimer’s and other diseases of the brain
5. The production of certain neuroprotective proteins which prevent damage to fragile areas of the brain through antioxidant and anti-inflammatory pathways. These protective molecules prevent the inappropriate death of nerve cells.
Aside from the benefits to memory DHA plays important roles in regulating mood. DHA deficiency has been noted in cases of depression and aggression. A recent study found dogs who are more aggressive may be suffering from a deficiency in DHA. In addition, a study performed in jails in England found a 50% drop in murder rates in jails when DHA was supplemented to the diets of the prison population.

Conclusion:

DHA, an omega-3 fatty acid found in fish oil, plays numerous roles in maintaining a healthy brain. I feel that fish oil is a vital supplement for people who want to protect their brains from degeneration and should be a first line prescription for those who have been diagnosed with any degenerative disease of the brain or mood disorder. There is evidence that krill oil, an oil extracted from a type of crustacean, may provide important phospholipids in addition to the omega-3 fatty acids. Although data is lacking that krill oil would be a sufficient replacement for fish oil, I feel that it would be a good supplement to add, along with fish oil, for people suffering with a brain disease.

Dosage recommendation: 1 Tablespoon daily of Carlson’s Finest Fish Oil (or 6-9 capsules daily if you prefer) could be used along with 2 capsules daily of krill oil.

The most important thing that you need to know about high blood pressure is that it is generally not a disease, instead, it’s a symptom of a body that is biochemically out of balance. In this article, we will teach you a simple three step system for natural blood pressure control using only diet and natural remedies. The purpose of such a program is to achieve one thing…bring the body back into perfect balance so that blood pressure is controlled by the body’s own homeostatic systems.

Step 1: Find Out Why You Have High Blood Pressure

I am not going to leave you to figure this out on your own, nor am I going to leave it to your busy, overworked doctor either. Below are the tests that you should ask your doctor for to figure out why your blood pressure may be elevated:

1. Fasting Insulin Levels & Hemoglobin a1c – The number one cause of elevated blood pressure is elevated insulin levels and the resulting metabolic syndrome. These two tests will help to diagnose a metabolic syndrome and may help to save you from a future diabetes diagnosis.
2. Potassium (K) & intracellular magnesium (RBC-Mg) – These two minerals are essential to a healthy blood pressure. If either, or both, are low or low-normal, this could be one indication as to why your blood pressure is elevated.
3. Vitamin D – Vitamin D deficiency is common in our society and when vitamin D is low, the cardiovascular system does not work properly.
4. RBC-Mg (Red blood cell magnesium) – Magnesium deficiency is a common problem in our society and the consequences can be devastating. Magnesium acts as a natural calcium channel blocker and works to relax the blood vessels.

Step 2: 3 Dietary Changes for a Healthy Blood Pressure

1. Decrease carbohydrate intake. Carbohydrates increase insulin production which causes fluid retention, inflammation and electrolyte imbalance.
2. Remove all unhealthy fats. These fats include trans-fatty acids and cooked omega-6 fatty acids from vegetable oils.
3. Make the Magic Salad for Blood Pressure every day. I have designed a salad recipe that will flood your body with hypertension- blasting ingredients which are high in potassium, magnesium and phytochemicals that will lower blood pressure and promote wellness. The ingredients are as follows:

• Organic field greens (available at Costco and most local grocery stores)
• Organic carrots
• Celery
• Green & Red Peppers
• Radishes
• Mushrooms
• Fresh parsley
• Tomatoes
• Braggs Apple cider vinegar and extra-virgin olive oil

Eat at least one large salad, containing these ingredients every day. Note: Some medications, called ACE Inhibitors, can cause your body to retain potassium. If you are on these medication, your doctor should monitor your potassium closely.

Step 3: Use the right natural supplements to promote a healthy blood pressure.

Supplements can be an effective tool in your struggle to normalize blood pressure. The goals of a natural program for high blood pressure are three fold:

1. Normalize deficiencies (such as potassium, magnesium zinc, omega-3, etc.)
2. Decrease resistance to insulin
3. Relax blood vessels & normalize fluid balance

There are a few natural remedies that we recommend for normalizing blood pressure.

1. WholeMega by New Chapter – This omega-3 supplement provides a healthy balance of essential fatty acids that help to relax and improve the elasticity of blood vessels. Recommended dose: 2 capsules twice daily.
2. Cardiotonic-BP by Natura Health Products – I have used this formula in my practice for almost a year, it is a blend of some of natures most powerful herbal and nutritional ingredients for a healthy blood pressure. 3 capsules twice daily.
3. Coenzyme Q10 – CoQ10 helps to energize the cells and protect the vessels from free radicals that can harm the blood pressure. Research has not delineated the exact mechanism by which CoQ10 positively impacts the blood pressure; but it can have a significant impact on blood pressure while positively impacting overall wellness.

For decades now Americans have been operating with the understanding that fats are bad and are to be avoided.  Those of us with high cholesterol, various heart conditions, or even just a family history of coronary artery disease are told to go on a “low fat” diet, avoiding all forms of fat if possible.  The first thing that we do if we desire to lose weight is to start avoiding fat in our diets.  Our grocery stores shelves are crowded with products that claim “no-fat” or “low-fat” on their labels.

Well, the truth is that there are good fats and there are bad fats.  There is no question that we have entirely too many fats (of the bad variety) in our diets.  The answer to our health needs is not to avoid fats completely, but to change the balance of the kinds of fats we consume in favor of the good fats.

Back in the 1950’s men, mostly in their forties and fifties, began having a new kind of heart attack… one that was caused by a blockage in the arteries around the heart.  Medical experts of the day realized that consuming too many saturated fats, mostly from meat in the diet, and not enough polyunsaturated fats were bad for the heart.  The food industry became awash in corn, safflower, peanut, sunflower and cottonseed oils.  These are all polyunsaturated, Omega-6 oils.

In the 1970’s it was discovered that consuming too many Omega-6 fats and not enough Omega-3 fats actually promotes all of the diseases that we have been trying to avoid… heart disease, allergies, asthma, autoimmune diseases, cancer, diabetes, depression, obesity, etc.

Eskimos that live in Greenland are known to be remarkably free of heart disease, in spite of the fact that they have a lot of fat in their diets.  The reason is that the fats that they consume are from the fish and shellfish that comprise their diets, mostly of the Omega-3 variety.  In 1997 a study revealed that for the first time in their history, the Japanese people are beginning to show a rise in all of the same diseases mentioned earlier, and this coincides with a rise in Omega-6 fat consumption that goes with their newly “Westernized” diet.

And the truth be told, historically, until relatively recent times, before food and water was transported by truck or train, people always settled near a lake, river or stream, and always had a fresh supply of fish or seafood as a staple in the diet.  Also, studies have verified that wild game has high levels of Omega-3 fats while domestically raised animals, fed differently than what they would eat in the wild, provide almost no Omega-3 fats.

Additionally, other foods that naturally supply Omega-3 fats have fallen out of favor in our industrialized society.  Walnuts and butternuts, rich sources of Omega-3s, have been replaced with cashews and peanuts, virtually bereft of Omega-3s.  Up until World War II flaxseeds and the oil from flaxseeds, which provide more Omega-3s than almost any other edible seed, were highly valued, but have since been replaced by other oils that offer no Omega-3s.  Of all known green, leafy vegetables, purslane is the richest source of Omega-3s.  In other countries purslane is considered a food, either as a salad green or a cooked vegetable, but here it is considered a weed.

The fatty acids in the body, including the Omega-3 and Omega-6 fatty varieties, are used for production of many different components… possibly the most important being the prostaglandins, hormone-like substances that help regulate many functions in the body, including what every cell in the body allows in and out of it. The key is that too much production of certain ones, ones that stem from the Omega-6s, are responsible for the eventual clogging of the arteries that leads to the heart attacks so prevalent in our society today.

Doctors today commonly recommend some sort of mechanism to keep blood thinner rather than thicker.  The mechanism-du-jour is to take a baby aspirin every day.  Thromboxane is a prostaglandin that initiates the clotting mechanism in the body which, or course, is needed to keep us from bleeding to death from a cut.  But too much thromboxane can be responsible for abnormal clotting, or the tendency for blood to be too thick.  And it is the Omega-6 fats that lead to thromboxane over-production and the Omega-3 fats that reverse that trend.  Some researchers feel that Omega-3 fats from fish may serve as an alternate to aspirin for reducing clotting and preventing heart disease without any side effects.  Thromboxane is also a potent constrictor of arteries, again, a necessary action if one is cut and bleeding.  But the over-production of thromboxane, from the over-consumption of Omega-6 fats, can lead to chronic constricting of the arteries in the body, which shows up as high blood pressure.  Increasing Omega-3 fat intake can help relax and stretch out these blood vessels, thus lowering blood pressure.

Studies have indicated that certain fats can affect cancerous tumor growth in different ways.   Generally, fats high in Omega-6 fatty acids actually encourage tumor growth while fats high in Omega-3 fatty acids can block tumor growth.  And, apparently, this fact can even be more important than overall nutritional status, as demonstrated by a study done in South Africa comparing colon cancer rates of people in a small fishing village and similar people in Cape Town, an urban city. Even though the people in the city consumed twice the amount of fruits and vegetables, supplying the nutrients that are known to help prevent colon cancer like fiber, calcium and antioxidants, they had six times the incidence of colon cancer. The difference was the amount of Omega-3 fatty acids that the villagers consumed because fish was a staple in their diets, which translated into 3 times the amount of Omega-3s and considerably less Omega-6s in their blood.

The Omega-3 fatty acid known as DHA is the most prevalent fat in the brain and in the retina of the eye.  Many countries throughout the world require that DHA be added to baby formulas, but not in the United States.  As a fetus is developing in a mother’s body, DHA is transferred to the baby through the placenta from the mother’s supplies.  If the mother’s diet consists of too many Omega-6’s and not enough Omega-3’s then the baby cannot get all of its needs and eventually ends up suffering in its ability to develop optimally.  The same is true once the baby is born and is nursed… Mom’s diet needs to have more Omega-3’s.  A recent study has proven that babies that are supplemented with the Omega-3 fatty acid DHA end up having higher intelligence scores than babies who do not.  The Omega-3 fats have also been shown to improve Attention Deficit Disorder (A.D.D.), Attention Deficit Hyperactivity Disorder (A.D.H.D.) and Autism in children and depression and even schizophrenia in adults.

So the bottom line is that in the Standard American Diet (SAD) we get entirely too many Omega-6 fatty acids and not enough Omega-3 fatty acids.  The answer is not to just stop the Omega-6 consumption.  In fact, I would challenge you to try… practically every prepared food that we eat has the polyunsaturated fats that we would need to avoid.  The answer is to lower the amounts of Omega-6s andsubstitute them with the Omega-3s.  By all means, increasing consumption of cold Atlantic fish will help, but realize that much of the fish at the grocery store these days is actually farmed, not caught wild, and eats differently than in the big ocean. And, of course, as is the case with other domestically raised animals, these fish end up having higher Omega-6 and lower Omega-3 levels.

Ultimately, I come to the conclusion with my patients that they need to supplement with fish oil and/or flax oil products.  Fish oil products, sometimes known as MaxEPA or EPA/DHA, come in different strengths and quality.  The oil should come from cold Atlantic fish (not farmed).  The higher strength products come with 300mg EPA and 200mg DHA per capsule, and the lesser strength would be 180mg/120mg.  There are also enteric-coated fish oil capsules for those who taste fish all day long from a lack of proper digestion.  There is also a company that has a patented process of getting the DHA from algae (like the fish do) for people who prefer a vegetarian source.  Flax oil can be found in the liquid oil or in gelcaps.  The process of pressing the seeds is vital to the integrity of the oil.  Flax oil cannot be heated.  The idea of “cold-pressing” is sort of a misnomer… the result of friction is heat, so the “pressing” that happens needs to be carried out in a very controlled environment so the oil quality is not effected.  I also prefer to use the “high lignan” flax oil.  The liquid needs to be refrigerated and only carries a shelf life of 3 months. The capsules are good for a year, or so.

As pharmacists, we have a responsibility to know the products available and have them for our patients.  Lastly, I think it is always important to practice what we preach… take you essential fatty acids!

References:

Erasmus U. Fats the Heal, Fats that Kill. 2^nd ed. Burnaby BC Canada: Alive Books; 1993.

Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. Foods and Nutrition Encyclopedia. 2^nd ed. Vol 2. Boca Raton, FL: CRC Press, Inc; 1994.

Murray MT, Pizzorno GE. Encyclopedia of Nutritional Supplements. 2^nd ed.Rocklin, CA: Prima Publishing; 1996.

Shils ME, Olson JA, Shike M, Ross AC. Modern Nutrition in Health and Disease. 9^th ed. Baltimore, MD: Williams and Wilkens; 1999.

Years ago, researchers placed rats on a diet that was high in coconut oil. Soon the researchers noticed that the cholesterol levels were becoming elevated and by the study’s end, the rats had developed plaques in the arteries consistent with heart disease.

Soon, the media was reporting that saturated fat, found in coconut oil, was the cause of our heart disease epidemic. There was one problem, however; the study wasn’t about coconut oil…

What Happens to Rats Who Are Deficient in Essential Fatty Acids?

When the researchers set out to study the rats, their intention was to study what happens to rats that become deficient in essential fatty acids such as, omega-6 and omega-3 fats. To do this, the researchers had to use a fat that was devoid of omega-6 and omega-3 fats. The problem was, most fats that are totally devoid of essential fatty acids are hard to incorporate into rat chow.  In fact, the researchers couldn’t find a fat in nature that was totally devoid of essential fatty acids…so they manufactured one.

It Looks Like Coconut Oil & Tastes Like Coconut Oil, But…

Of all of the fats that the researchers evaluated for the study, coconut oil was closest to the ideal oil. Unfortunately, natural coconut oil contains a small quantity of essential fats, which the researchers had to remove in order to make sure the rats became totally depleted of EFAs. To achieve this, the researchers developed hydrogenated coconut oil, a coconut oil that is flooded with hydrogen in order to remove all EFAs. There was one problem…

Hydrogenation Produces Trans-fats!

During the course of the study, the researchers were setting up the perfect storm for heart disease to develop…They were inducing an essential fatty acid deficiency and simultaneously flooding the rat’s body with trans-fats, which are known to promote high cholesterol and heart disease!

Right Observation…Wrong Finding

The researchers concluded that essential fatty acid deficiency leads to high cholesterol and heart disease. The media concluded that eating coconut oil causes high cholesterol and heart disease…

They Were Both Wrong!

Well, they were both only partially right. Essential fatty acid deficiency probably does cause heart disease, but this study only proves that EFA deficiency along with supplementation with trans-fats causes heart disease. The media was also partially right, eating coconut oil does cause high cholesterol and heart disease, but only if it is hydrogenated coconut oil, full of trans-fats, in combination with an EFA deficient diet.

They rightly observed that feeding rats coconut oil led to heart disease, but they wrongly deduced that the coconut oil was to blame. In fact, it was the hydrogenation of coconut oil and the EFA deficiency that ultimately led to catastrophic problems.

Natural Extra-Virgin Coconut Oil is Healthy!

In 1992, researchers performed a review of the published research on coconut oil. They concluded that unadulterated coconut oil did not cause elevated cholesterol nor did it cause an increased risk of heart disease (Philippine Journal of Internal Medicine 30:165-171;1992.)

In 1994, researchers added natural, unadulterated coconut oil to the diets of men with normal cholesterol. By the study’s end, their cholesterol increased from 166.7 to 170.0 mg/dl, however, the bad cholesterol came down a little while the good cholesterol went up a little. By the study’s end, the men enjoyed a healthier cholesterol balance. (American Journal of Clinical Nutrition 59:841-846;1994.)

In 1991, researchers fed 83 men and women a diet that was comprised of 24% fat, of which 75% came from coconut oil. By the study’s end, the total cholesterol went up by 17%, however, the bad cholesterol came down while the good cholesterol increased by 21.4%!

This is a small sampling of the scientific evidence that proves coconut oil to be safe and healthy cooking oil.

Extra-Virgin Coconut Oil is the Healthiest of ALL Cooking Oil

In this video, I explain why coconut oil is the best cooking oil compared to canola oil, olive oil, peanut oil, sunflower oil, corn oil, and corn oil.

Where to Get Extra-Virgin Coconut Oil

There are many brands of extra-virgin coconut oil on the market. I personally use the Nutiva Extra-Virgin Coconut Oil in my cooking, which is available in our online store. Other brands include:

Garden of Life Extra Virgin Coconut Oil

Jarrow Formulas Extra-Virgin Coconut Oil

How to Choose a Good Coconut Oil

As I mentioned, there are many good brands of extra-virgin coconut oil on the market:

1. Only choose extra-virgin coconut oil – Extra-virgin means that you are getting unadulterated and unrefined coconut oil.
2. Organic is Not Essential – Because coconuts are not typically sprayed with pesticides, it is not essential that it be organic.
3. It should be a white-solid at room temperature – Pure extra-virgin coconut oil is a white, soft, solid at room temperature. It will turn to a clear liquid at temperatures slightly above room temperature.
4. It should be lightly aromatic – In other words, it should smell like a coconut
5. It should have a mild and pleasant flavor – It is from coconut, so it does have a bit of a coconut flavor to it. If it is not right for your recipe, then use extra-virgin olive oil as an alternative.

Extra-virgin coconut oil is a safe and healthy oil to use in cooking and you should enjoy this oil without fear of heart disease or high cholesterol. Due to its mild, coconut flavor, it may not be appropriate for all recipes. If coconut oil doesn’t work for your recipe, then turn to organic butter as a second option followed by extra-virgin olive oil.

1. Coca Cola conspiracy – caffeine, sodium, diuretic effect creates thirst
2. Food industry
3. Fish Oil – omega 3 & 6, omega 3
4. Alzheimer’s disease
5. Autism spectrum disorder
6. Detox
7. Water contamination
8. Sodium benzonate and leukemia
9. Refluxing bile
10. Parkinson’s disease
11. Dairy products – casein protein
12. Tetanus
13. Raw foods and sensitivities
14. Sunblocks
15. Protein bars & casein
16. Lyme disease
17. 5 hour energy drink
18. No interest in food

In 1918 a horrible pandemic swept the globe and supposedly claimed the lives of 500,000 Americans and 20,000,000 people worldwide. Even though many experts feel that these numbers are likely wildly exaggerated due to poor record keeping of this time period, we will continue as though they are accurate.

This would represent worst case scenario. It is also worthwhile to note that at that time, it was common practice to bathe once a week. Now, it appears that a similar strain of this virus is sweeping the globe again. The CDC has already issued a pre-pandemic alert, readying the government for the possibility of widespread infection to rival the pandemic Spanish flu of 1918.