A chart shows 950,000 heart-related deaths of which 500K are women and 450K are men.
Pattern: Women erode, men explode (MRI picture )
Therapy: from female stem cells
Knowing the warning signs and symptoms of a heart attack is key to preventing death, but many people don’t know the signs.
In a 2005 survey, most respondents—92%—recognized chest pain as a symptom of a heart attack. Only 27% were aware of all major symptoms and knew to call 9-1-1 when someone was having a heart attack.
About 47% of sudden cardiac deaths occur outside a hospital. This suggests that many people with heart disease don’t act on early warning signs.
Heart attacks have several major warning signs and symptoms:
• Chest pain or discomfort.
• Upper body pain or discomfort in the arms, back, neck, jaw, or upper stomach.
• Shortness of breath.
• Nausea, lightheadedness, or cold sweats.
Race of Ethnic Group % of Deaths
African Americans 24.5
American Indians or Alaska Natives 18.0
Asians or Pacific Islanders 23.2
• Live and choose stress-free lifestyle with active whole body movements: yoga, dancing, running, walking, surrounded by loving relationships
• Make fruits and vegetables a major part of the diet. Five servings a day may seem overwhelming, but it really can be made simple. Every time you get hungry, find a fruit or vegetable as the main constituent. Add everything else for flavor. There are so many free resources on the internet for finding recipes to make them flavorful. Buy a variety of colors to make sure you get all nutrients and anti-oxidants, and always make sure they are organic.
• Garlic and onions. Garlic and onions are rich in compounds that lower cholesterol and prevent blood clotting. They are also a wonderful addition to flavor vegetables. Garlic should be chopped finely, then let sit for 5-10 minutes before cooking to release the healing compound alliicin. Always add the garlic during the last minutes of cooking. Garlic from whole foods, check out aged garlic.
• Omega-3 fatty acids are important to so many functions of our body, but are rare in our diet. Wild Alaskan salmon and sardines are a good source, eat them a couple days a week. Walnuts are a good source, as are flaxseeds. Add flaxseed oil and walnuts (soaked) to your salads. Pastured cows where eating grass is a major part of their diet carry omega-3’s in their dairy and meat.
• Monounsaturated fats. Olive oil is a monounsaturated fat and has been proven to be beneficial to the heart and prevent arterial disease. Use it as your major source for stir-frying vegetables. Make sure it is cold pressed, unrefined, virgin, and organic.
• Linoleic Acids. Linoleic acids are necessary to metabolize fats and cholesterol. They are good for the heart and the skin. One form is GLA found in evening primrose and borage seed oil (Make sure these are cold-pressed and unrefined. The other form is DGLA found in sunflower seeds and pumpkin seeds. An easy way to get these important fats in your diet is to make a salad oil of olive, borage or primrose oil, & flaxseed oil with chopped garlic, lemon or vinegar (for the acid), and add soaked sunflower, pumpkin seeds, or walnuts to the salad greens and red cabbage, and any other veggies and fruits you want to include.
• Whole grains. Whole grains have been proven to cut the risk of heart disease. Fresh fruits and vegetables provide a good source of the fiber needed. All refined grains turn into sugar. Make brown rice, barley, oats, and dried beans a part of your diet. I have to make an important side note here. All grains, legumes and nuts should be soaked overnight before eating to remove anti-nutrients and become more digestible. This was a normal step of food preparation that has been lost in our fast-paced industrial society.
• Protein is important for the building blocks of all cells, including the heart and veins. Poultry, fish, meats, cheese, eggs, dairy, nuts, and legumes are the major sources of protein. Add a protein source to every meal.
• Folic acid and the B vitamins improve heart health. Nutritional yeast and bee pollen should become a daily part of your diet. Drink organic fresh green juice daily.
The genes are similar to those of our ancestors. Aborigines and Polynesians are virtually identical genetically to their traditional ancestors of recent generations. The Aborigines and Polynesians who eat traditional food do not get cancer (see e.g, the Kitava study by Staffan Lindberg).
However our diet is only 25% of Paleolithic foods, exercise les, sunlight is less, toxins and viruses more. As far as evolution goes, Europeans have made a few adaptations, Maori and Aborigine very few. So Europeans have less genetic factor in disease than Aborigines and Maori. Things are the opposite to what they think.
If everybody smoked, then we would think that lung cancer was a genetic illness.
everyone is loaded with salt, which is the cause of hypertension- people still get money to look for the genetic “root” of hypertension. Everyone eats Neolithic food, which is the main cause of cancer, thus we wrongly look for a genetic root.
Epidemiologist Geoffrey Rose:
If everyone smoked 20 cigarettes a day, then clinical, case-control and cohort studies alike would lead us to conclude that lung cancer was a genetic disease; and in one sense that would be true, since if everyone is exposed to the necessary agent, then the distribution of cases is wholly determined by individual susceptibility. The hardest cause to identify is the one that is universally present, for then it has no influence on the distribution of disease.
Rose G. Sick individuals and sick populations. Int. J. Epidemiology 1985;14:32–8
The Lyon Heart study proved that a good diet high in greens would not only reduce heart attack by 70% but also reduce cancer by 50%. Hunter gatherers get under 1% of our cancer rate, until they start eating our food. Every second cancer patient today would not have cancer if everyone ate according to the Lyon Heart study. 99% would not have cancer if they ate a Paleolithic diet.
Your skin, eyes, nails and oral health can show signs of heart disease.The oral cavity is an important anatomical location with a role in many critical physiologic processes, such as digestion, respiration, and speech. It is also unique for the presence of exposed hard tissue surrounded by mucosa. The mouth is frequently involved in conditions that affect the skin or other multiorgan diseases. In many instances, oral involvement precedes the appearance of other symptoms or lesions at other locations.
Amyloidosis is the deposition of amyloid proteins in body tissues leading to tissue damage. Amyloidosis is classified as either primary or secondary. The former results from multiple myeloma or an idiopathic disease, while the latter is a sequela of a chronic or inflammatory disease process. These classifications are based on the type of fibrillar protein deposited. The primary form usually affects the skin, heart, tongue, and GI tract, while the secondary form, although more common, has no cutaneous manifestations.
Systemically, patients with primary amyloid light chain amyloidosis present with fatigue, weight loss, and symptoms specific to the organs involved. The kidneys and heart are the most common organs involved, demonstrating renal failure and aggressive congestive heart failure. CNS manifestations are absent, but peripheral neuropathies are common.
The most common oral manifestation of amyloidosis is macroglossia, which occurs in 20% of patients. The enlarged tongue demonstrates lateral ridging due to teeth indentation. Although pain is not usually present, enlargement, firmness, and loss of mobility are common. Grossly, the tongue may be firm and appear relatively normal or it may have yellow nodules on the lateral surface. Interference with taste has also been reported in some patients, and hyposalivation may result from amyloid deposition in the salivary glands. Submandibular swelling occurs subsequent to tongue enlargement and can lead to respiratory obstruction. Rarlely, oral ulceration may present .
Microscopic examination of a biopsy sample from an enlarged tongue reveals the characteristic amorphous fissured appearance of amyloid in the tissues; a green negative birefringence is depicted when polarized light is shone on tissue stained with Congo red. The most common protein type deposited in the oral cavity is amyloid. The detection of AL in a patient warrants further evaluation for possible multiple myeloma. Of patients with multiple myeloma, 7-20% have amyloid deposition. The presence of myeloma yields a poor prognosis for the patient.
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Connie Dello Buono
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