Your Road to Wellness

Recent Post

Reduce memory loss by taking this

Posted by on 11:55 pm Anti-aging, Brain, General Health, Memory | 0 comments

Reduce memory loss by taking this

Posted by on 11:55 pm Anti-aging, Brain, General Health, Memory | 0 comments

Homocysteine, a toxic amino acid, is a risk factor for brain atrophy, cognitive impairment and dementia. Homocysteine can however be lowered by using certain B vitamins.

The reason for the following research was to investigate if B vitamins can slow the rate of brain atrophy in subjects with mild cognitive impairment (Smith AD, et.al., 2017).

The participants were over 70 years old and had mild cognitive impairment. MRI scans of the brain were used to measure the rate of atrophy over 2 years.

The treatment group was given vitamin B12, folic acid and B6 and compared to a placebo group.

The researchers concluded that elderly people with mild cognitive impairment can slow brain atrophy using homocysteine lowering B vitamins.

Research with a 3 year follow up on men, found that high homocysteine levels were associated with cognitive decline (Tucker KL, et.al., 2005).

Blood levels of vitamin B6, B12 and folate were associated with cognitive decline and especially folate was found to be protective in this study.

Taking a high-quality vitamin B complex can be very helpful. Ideally you should take a formula which contains the metabolite of folic acid, 5-methyltetrahydrofolate, since it is quite common not to metabolize folic acid well.

References
Smith AD, Smith SM, de Jager CA, Whitbread P, Johnston C, Agacinski G, Oulhaj A, Bradley KM, Jacoby R, Refsum H. Homocysteine-lowering by B vitamins slows the rate of accelerated brain atrophy in mild cognitive impairment: a randomized controlled trial. PLoS One. 2010 Sep 8;5(9):e12244.

Tucker KL, Qiao N, Scott T, Rosenberg I, Spiro A 3rd. High homocysteine and low B vitamins predict cognitive decline in aging men: the Veterans Affairs Normative Aging Study. Am J Clin Nutr. 2005 Sep;82(3):627-35

 

 

This is not a regular B vitamin formula.

The B1 (thiamine), B2 (riboflavin), B6 (pyridoxine), and B12 (cobalamin) comes in their physiologically active form, making them easier to absorb.

To get your bottle, click here.

read more

Support your brain the easy way

Posted by on 7:20 pm Brain, Eating, General Health | 0 comments

Support your brain the easy way

Posted by on 7:20 pm Brain, Eating, General Health | 0 comments

This is an easy way to support your brain health.

The sooner you take action to support a healthy brain function the better it is.

In the following study 2313 participants had their brains scanned using MRI and re-scanned 5 years later (Virtanen JK, et.al., 2013). Blood plasma was also measured for fatty acid content.

The researchers found that a higher long-chain omega-3 fatty acid content was associated with better white matter grade and with lower prevalence of subclinical infarcts. White matter grade on magnetic resonance imaging (MRI) is a way to evaluate the risk for dementia, stroke and disability (Kuller LH, et.al., 2007).

This is also interesting. When omega-3 fatty acid concentrations are low, B vitamin treatment has no effect on cognitive decline, but when omega-3 levels are in the upper normal range, B vitamins interact to slow cognitive decline (Oulhaj A, et.al., 2016).

It used to be healthy to eat fish. The fish itself and more specifically the omega 3 fat in fish is still healthy, but the problem now is that fish is full of contaminants. Contaminated fish is not healthy, and that’s most likely why some research on fish consumption does not show health benefits.

We do however need omega 3 fatty acids, they are especially important for the brain. A good quality fish oil tested for contaminants with high amounts of EPA and DHA, the active ingredients in fish oil, is an easy way to increase omega 3 fat intake without being exposed to a lot of toxins.

References
Kuller LH1, Arnold AM, Longstreth WT Jr, Manolio TA, O’Leary DH, Burke GL, Fried LP, Newman AB,
White matter grade and ventricular volume on brain MRI as markers of longevity in the cardiovascular health study. Neurobiol Aging. 2007 Sep;28(9):1307-15.

Oulhaj A1, Jernerén F2, Refsum H2,3, Smith AD2, de Jager CA4, Omega-3 Fatty Acid Status Enhances the Prevention of Cognitive Decline by B Vitamins in Mild Cognitive Impairment. J Alzheimers Dis.
2016;50(2):547-57.

Virtanen JK, Siscovick DS, Lemaitre RN, Longstreth WT, Spiegelman D, Rimm EB, King IB, Mozaffarian D.Circulating omega-3 polyunsaturated fatty acids and subclinical brain abnormalities on MRI in older adults: the Cardiovascular Health Study. J Am Heart Assoc. 2013 Oct 10;2(5):e000305.

 

Better Fish Oil

The anti-inflammatory effects of Omega 3 fatty acids are well known. Most people that eat a western diet can benefit from increasing the intake of Omega 3 fatty acid. Most fish oils on the market are ethyl esters because that’s cheaper to produce.

The Better Fish Oil comes in the form of triglycerides which offers better stability to the fatty acids and prevents breakdown and oxidation.

Get your bottle here.

read more

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

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!

 

 

 

read more

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.

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!

 

read more

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

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

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

read more

What foods affect your memory?

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

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

 

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

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

 

read more

The Danger of Oxidized Cholesterol and How to Avoid It

Posted by on 12:31 am Cardiovascular Disease, Eating, General Health | 0 comments

The Danger of Oxidized Cholesterol and How to Avoid It

Posted by on 12:31 am Cardiovascular Disease, Eating, General Health | 0 comments

The danger of oxidized cholesterol and how to avoid it.

Maybe you have read that there is no reason to worry about cholesterol being high, because we need cholesterol, and there is no evidence that it will cause cardiovascular disease.

There is however a lot of evidence showing the danger of certain types of cholesterol. Circulating oxidized LDL cholesterol was found to be associated with all stages of atherosclerosis, from early atherogenesis to hypertension, coronary and peripheral arterial disease, acute coronary syndromes and ischemic cerebral infarction (Trpkovic A, et.al., 2015).

A high waist circumference has been associated with high concentrations of oxidized LDL independently of body mass index (Weinbrenner T, et.al., 2006).

What kind of foods contain oxidized cholesterol?

Eight cholesterol oxides are commonly found in foods with high cholesterol content, such as meat, egg yolk and full fat dairy products (Savage GP, et.al., 2002).

Certain procedures will also increase the oxidation of cholesterol. Heat, light, radiation, oxygen, moisture, low pH, certain pro-oxidizing agents and the storage of food at room temperature will increase the production of cholesterol oxides in foods. Pre-cooking, freeze-drying, dehydration and irradiation, have all been reported to result in increased production of cholesterol oxides in meats. These are methods used by the food industry to prevent bacterial contamination and to increase the shelf life of these products.

How do you reduce your exposure to oxidized cholesterol?

The most effective way is to avoid eating the food where oxidized cholesterol is found.

References
Savage GP1, Dutta PC, Rodriguez-Estrada MT. Cholesterol oxides: their occurrence and methods to prevent their generation in foods. Asia Pac J Clin Nutr. 2002;11(1):72-8.
Trpkovic A, Resanovic I, Stanimirovic J, Radak D, Mousa SA, Cenic-Milosevic D, Jevremovic D, Isenovic ER. Oxidized low-density lipoprotein as a biomarker of cardiovascular diseases. Crit Rev Clin Lab Sci. 2015;52(2):70-85.
Weinbrenner T, Schröder H, Escurriol V, Fito M, Elosua R, Vila J, Marrugat J, Covas MI. Circulating oxidized LDL is associated with increased waist circumference independent of body mass index in men and women. Am J Clin Nutr. 2006 Jan;83(1):30-5; quiz 181-2.

 

 

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

 

read more

Timing your meals is important for your health. Here’s how:

Posted by on 1:00 am Eating, General Health | 0 comments

Timing your meals is important for your health. Here’s how:

Posted by on 1:00 am Eating, General Health | 0 comments

 

 

 

Time-restricting when you eat can affect your appetite, blood pressure and insulin sensitivity

We tend to focus all our attention on what we eat, and while that is important, when we eat will also have a big impact on our health.

This study evaluated eating earlier in the day to be in alignment with circadian rhythms in metabolism (Sutton EF, et.al., 2108).

The participants were men with prediabetes. They were fed 3 meals either within a 6-hour period were the last meal was eaten before 3:00PM, or they were fed the 3 meals within a 12-hour period.

This was done for 5 weeks, then the schedule was switched so the ones eating within a 6-hour period were switched to the 12-hour period. The diet was kept the same.

When they ate within the 6-hour period, the participants improved their insulin sensitivity, β cell responsiveness, blood pressure, oxidative stress, and appetite.

To be sure that the benefits were not due to weight loss, the participants were given enough food to maintain their weight.

Food intake during a shorter time period without changing the calorie intake can provide metabolic benefits and prevent weight gain (Zarrinpar A, et.al, 2016).

 

References

Sutton EF, Beyl R, Early KS, Cefalu WT, Ravussin E, Peterson CM. Early Time-Restricted Feeding Improves Insulin Sensitivity, Blood Pressure, and Oxidative Stress Even without Weight Loss in Men with Prediabetes. Cell Metab. 2018 May 8. pii: S1550-4131(18)30253-5.

Zarrinpar A, Chaix A, Panda S. Daily Eating Patterns and Their Impact on Health and Disease. Trends Endocrinol Metab. 2016 Feb;27(2):69-83.

 

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

 

 

read more

How does our diet affect our heart health?

Posted by on 1:00 pm Eating, General Health, Health | 0 comments

How does our diet affect our heart health?

Posted by on 1:00 pm Eating, General Health, Health | 0 comments

This is very important. These are the biggest nutrient factors influencing cardiovascular mortality.

This research may surprise you.

The researchers evaluated the association between specific patterns of protein intake and
cardiovascular mortality in 81.337 men and women, and they found some interesting associations
(Tharrey M, et.al., 2018).

The risk for cardiovascular mortality was 61% higher for those who had the highest intake of meat protein, but it was 60% lower for those who had the highest protein intake from nuts and seeds (highest versus lowest quintile scores).

Adjustments for the participant’s vegetarian dietary pattern and nutrients related to cardiovascular disease outcomes did not change the results.

This is very important.

The researchers concluded that the associations between the ‘Meat’ and ‘Nuts & Seeds’ protein factors and cardiovascular outcomes were strong and could not be ascribed to other associated nutrients considered to be important for cardiovascular health.

In the following study the researchers looked at the association between protein intake and ischemic heart disease in 43.960 healthy men (Preis SR, et.al., 2010). They categorized healthy men as those free of hypertension, hypercholesterolemia and diabetes at the start of the study.

When they compared the intake of animal protein with vegetable protein, they found higher intake of animal protein to be associated with an increased risk for ischemic heart disease. The follow up was 18 years.

There are also other studies indicating the same thing. This is worthwhile paying attention to.

This is good news when you think about it. You have a lot of control when it comes to significantly reducing your risk for cardiovascular disease. No medication can offer you these kind of benefits, and there are no side effects.

References
Preis SR, Stampfer MJ, Spiegelman D, Willett WC, Rimm EB. Dietary protein and risk of ischemic heart
disease in middle-aged men. Am J Clin Nutr. 2010 Nov;92(5):1265-72.

Tharrey M, Mariotti F, Mashchak A, Barbillon P, Delattre M, Fraser GE. Patterns of plant and animal
protein intake are strongly associated with cardiovascular mortality: the Adventist Health Study-2
cohort. Int J Epidemiol. 2018 Apr 2.

 

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

 

read more