Your Road to Wellness

Posts by Dr. Sopler

Protect your cardiovascular health and your joint health with one substance

Posted by on 10:47 pm Anti-aging, Brain, General Health, Memory | 0 comments

Interesting and surprising research suggests you can reduce cardiovascular risk and protect your joints
by taking the same substance.

More and more research provides evidence that oxidative stress alters many functions of the endothelium, the inner layer of the blood vessels (Cai H, Harrison DG, 2000).

Nitric oxide which opens blood vessels and improves circulation is inactivated by free radicals. This seems to occur in conditions such as hypertension, high cholesterol, diabetes, and smoking.

The use of glucosamine has been associated with reduced total mortality and a significant decreased risk of death from cancer and with a large risk reduction for death from respiratory diseases (Bell GA, et.al.,
2012).

Glucosamine sulfate has for many years been used to support joint cartilage and treat osteoarthritis.

The following study is interesting because the researchers investigated if glucosamine could improve endothelial function (Katoh A, et.al., 2017).They stated that vascular endothelial function is a potent surrogate marker of atherosclerosis and cardiovascular mortality where oxidative stress could be involved.

Endothelial function was evaluated using flow mediated dilation and oxidative, antioxidant status was evaluated by measuring the ratio of glutathione to the oxidized form of glutathione.

The results showed that glucosamine administration improved endothelial function and the ratio of
glutathione to the oxidized form of glutathione.

According to this research by reducing oxidative stress, the vascular function improved.

What if you could take both glucosamine and an effective form of glutathione?

It looks like that would be even more effective.

The patented form of S-Acetyl Glutathione is an effective form of glutathione shown to enter the cell.

References
Bell GA, Kantor ED, Lampe JW, Shen DD, White E. Use of glucosamine and chondroitin in relation to
mortality. Eur J Epidemiol. 2012 Aug;27(8):593-603.

Cai H1, Harrison DG. Endothelial dysfunction in cardiovascular diseases: the role of oxidant stress. Circ
Res. 2000 Nov 10;87(10):840-4.

Katoh A, Kai H, Harada H, Niiyama H, Ikeda H, Oral Administration of Glucosamine Improves Vascular
Endothelial Function by Modulating Intracellular Redox State. Int Heart J. 2017 Dec 12;58(6):926-932.

 

 

 

 

Glutathione helps your cells function and supports a healthy immune system

BioPro, Inc. Tissue Recovery is using the patented form of S-Acetyl Glutathione from the Italian company that has the patent for S-Acetyl Glutathione.

Click here to maintain your levels of glutathione!

 

 

 

 

You may know that you need calcium, but maybe you have heard that taking calcium may cause calcification of blood vessels.

Taking calcium by itself is not a good idea. You need to take calcium in a formula that includes multiple nutrients, and it needs to include magnesium. That’s one of the reasons the BMJ contains a large amount of magnesium in a very well absorbed form.

Click here to improve your bone, muscle, and joint health!

 

 

 

This substance is decreased in neurodegeneration and Alzheimer’s disease.

Posted by on 10:18 pm Anti-aging, Brain, General Health, Memory | 0 comments

 

This substance is decreased in neurodegeneration and Alzheimer’s disease.

There is especially 1 substance which is very important for the brain and the nervous system, and that is
glutathione, a very effective antioxidant as well as an immune system regulator.

Glutathione is a substance the body is producing, and it is involved in many functions throughout the body. The body is however producing less as we get older, and that’s when we need more.

In the brain glutathione also regulates cell signaling, protein function, gene expression, and cell differentiation/proliferation.

Decreased levels of glutathione and increased oxidative stress are common in major neurodegenerative diseases (Ayoama K, Nakaki T, 2013).

In the following study proton magnetic resonance spectroscopy was used to measure brain glutathione levels in healthy controls, in patients with mild cognitive decline and in patients with Alzheimer’s disease
(Mandal PK, et.al., 2015).

The researchers concluded that the present study provided compelling evidence that glutathione levels in specific brain regions is a clinically relevant biomarker for mild cognitive decline and Alzheimer’s disease.

It is very important to do what we can early on to help prevent memory problems and Alzheimer’s disease, as these neurological problems are getting more and more common.

Changes in the brain start to occur many years before any symptoms are noticed.

Some years ago, glutathione could only be supplied by IV because the only oral form available, reduced glutathione is not very bioavailable, and does not produce results.

That however changed when S-Acetyl Glutathione, a patented form of glutathione, became available. S-Acetyl Glutathione gets transferred into the cells where it is needed.

References
Aoyama K, Nakaki T. Impaired glutathione synthesis in neurodegeneration. Int J Mol Sci. 2013 Oct
18;14(10):21021-44.
Mandal PK, Saharan S, Tripathi M, Murari G. Brain glutathione levels–a novel biomarker for mild
cognitive impairment and Alzheimer’s disease. Biol Psychiatry. 2015 Nov 15;78(10):702-10.

 

 

 

 

Glutathione helps your cells function and supports a healthy immune system

BioPro, Inc. Tissue Recovery is using  the patented form of S-Acetyl Glutathione from the Italian company that has the patent for S-Acetyl Glutathione.

Click here to maintain your levels of glutathione!

 

Which is better for lowering the risk of dementia, fruit or vegetables?

Posted by on 5:58 pm Brain, Eating, General Health | 0 comments

When several studies including a total of 44004 participants were evaluated for the consumption of fruit and vegetables and their association of Alzheimer’s disease and cognitive decline, this is what the researchers found (Loef M, Walach H, 2012).

Most of the studies found that higher consumption of vegetables, but not fruit is associated with a decreased risk of dementia or cognitive decline. 

Is there anything specific in vegetables that seem to be more important?

The author of this article also stated the following (Johnson EJ, 2012).

An examination of centenarians found a relationship between cognition and lutein and zeaxanthin concentrations in the brain tissue.

Zeaxanthin concentrations in brain tissue were significantly related to cognitive function, memory retention, verbal fluency, and dementia severity after adjustment for age, sex, education, hypertension, and diabetes.

Lutein concentrations in the brain were significantly lower in individuals with mild cognitive impairment than in those with normal cognitive function.

Another study also mentioned in this article found that supplementation with 12 mg a day of lutein by itself or in combination with 800 mg of DHA daily for 4-months, in a double-blinded, placebo-controlled trial with older women provided benefits.

Verbal fluency scores improved significantly in the DHA, lutein, and combined-treatment groups. Memory scores and rate of learning also improved significantly in the combined-treatment group.

What kind of vegetables contains the highest amount of zeaxanthin and lutein?

Kale is on top with spinach second.

Put some in your salad and cook some and add it to your dinner.

References
Johnson EJ. A possible role for lutein and zeaxanthin in cognitive function in the elderly. Am J Clin Nutr.
2012 Nov;96(5):1161S-5S.

Loef M, Walach H. Fruit, vegetables and prevention of cognitive decline or dementia: a systematic
review of cohort studies. J Nutr Health Aging. 2012 Jul;16(7):626-30. Review.

 

 

Learn to Eat Program


 Based on the most effective scientific strategies, this program was created to help
you reduce inflammation and feel great.

Read more

What foods affect your memory?

Posted by on 6:09 am Brain, Eating, Health | 0 comments

 

It takes several years before you see the results from the wrong food choices. That’s why it’s better to make changes to the way you eat before you notice symptoms of neurodegeneration like you see in Alzheimer’s disease.

Less serious symptoms like forgetfulness called mild cognitive decline is something to pay attention to.

Start to implement good eating habits avoiding foods that research has found to be contributing to neurodegeneration, and include foods that are beneficial for the nervous system and the brain if it is supported by scientific evidence.

When somebody recommends a certain type of food, be sure there is evidence supporting the benefits of consuming this with a scientific reference, not a reference from the popular press.

There is a lot of believes presented as evidence even by doctors, be a little bit skeptical and read what the references say and see if you agree.

A lot has been written about fat lately, and saturated fat is promoted by many as very healthy and something you should eat a lot of.

The following study evaluated 6,183 older participants and their intake of saturated, monounsaturated, polyunsaturated and trans-unsaturated fatty acids (Okereke OI, et.al., 2012).

The participants were tested using several cognitive tests, and their cognitive abilities were related to the type of fat they were consuming.

Higher saturated fat intake was associated with worse cognition.

Higher monounsaturated fat was related to better cognition.

Where do we find saturated fat? The major sources come from animal type fat like meat, cheese and other dairy products.

What other types of food may help your memory?

Vegetables, unsaturated fats, and a high score for the Mediterranean diet were found to reduce the odds ratio for mild cognitive decline (Roberts RO, et.al., 2010).

 

References

Okereke OI, Rosner BA, Kim DH, Kang JH, Cook NR, Manson JE, Buring JE, Willett WC, Grodstein F. Dietary fat types and 4-year cognitive change in community-dwelling older women. Ann Neurol. 2012 Jul;72(1):124-34.

Roberts RO, Geda YE, Cerhan JR, Knopman DS, Cha RH, Christianson TJ, Pankratz VS, Ivnik RJ, Boeve BF, O’Connor HM, Petersen RC. Vegetables, unsaturated fats, moderate alcohol intake, and mild cognitive impairment. Dement Geriatr Cogn Disord. 2010;29(5):413-23.

 

 

 

Learn to Eat Program


 Based on the most effective scientific strategies, this program was created to help
you reduce inflammation and feel great.

Read more

 

Reduce your risk of heart attacks by adding one food to your meals

Posted by on 9:53 pm Cardiovascular Disease, Eating, Health | 0 comments

 

Research shows adding one food reduces the risk for heart attacks by 38%.

Sometimes you can get big benefits by making small changes.

There are several studies showing that just adding legumes to your meals can lower your cardiovascular risk. The results of this particular study found that only 1 serving of cooked beans per day, which is one third cup, lowered the risk for myocardial infarction with 38% when compared with those eating less than 1 serving per month (Kabagambe EK, et.al., 2005).

Consuming 130 g of beans per day which is slightly more than 1 serving, lowered LDL cholesterol significantly compared to those not eating any beans (Ha V, et.al., 2014).

An average of 19 years follow-up showed that legume consumption 4 times or more per week compared with less than once a week, was associated with a 22% lower risk of coronary heart disease (Bazzano LA,
et.al., 2001).

Beans have also been found to improve circulation in the legs when impaired from a decrease in blood
flow due to the presence of atherosclerotic plaque (Zahradka P, et.al., 2013). When ½ cup of legumes
per day were consumed by participants for 8 weeks, they saw a 5.5% increase of the ankle-brachial
index, with total and LDL-cholesterol reduced by 5.0%. The ankle-brachial index is used to measure
circulation in the legs.

Apparently, you don’t even have to eat a lot of beans to realize these benefits.

References
Bazzano LA, He J, Ogden LG, Loria C, Vupputuri S, Myers L, Whelton PK. Legume consumption and risk of coronary heart disease in US men and women: NHANES I Epidemiologic Follow-up Study.

Ha V, Sievenpiper JL, de Souza RJ, Jayalath VH, Mirrahimi A, Agarwal A, Chiavaroli L, Mejia SB, Sacks FM,
Di Buono M, Bernstein AM, Leiter LA, Kris-Etherton PM, Vuksan V, Bazinet RP, Josse RG, Beyene J, Kendall CW, Jenkins DJ. Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials. CMAJ. 2014 May 13;186(8):E252-62.

Kabagambe EK, Baylin A, Ruiz-Narvarez E, Siles X, Campos H. Decreased consumption of dried mature beans is positively associated with urbanization and nonfatal acute myocardial infarction. J Nutr. 2005 Jul;135(7):1770-5. Arch Intern Med. 2001 Nov 26;161(21):2573-8.

Zahradka P, Wright B, Weighell W, Blewett H, Baldwin A, O K, Guzman RP, Taylor CG. Daily non-soy legume consumption reverses vascular impairment due to peripheral artery disease. Atherosclerosis. 2013 Oct;230(2):310-4.

 

Learn to Eat Program


 Based on the most effective scientific strategies, this program was created to help
you reduce inflammation and feel great.

Read more