Cause Of Heart Disease Is Homocysteine Levels, Not Cholesterol.
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From the University of Wisconsin to the Titus County Memorial Hospital in Texas and from other research centers, word is afloat that cholesterol is not the causative factor of heart-disease, as it won’t clog your arteries except if there is something therein, such as a rough surface or a ridge for it to attach to.
Instead, the culprit is infact a build up or an overabundance in your blood of something known as homocysteine This happens to be an amino acid whose primary function, as we shall see shortly, is to promote the growing of smooth muscle-cells just below the inner wall of an artery. Please reader, note very carefully that that is its function PROVIDED the body has good and proper nutritional intake and at adequate levels.
If your nutritional quality is below par, less than adequate, and the operative word here is quality,the promotional function above shifts to a rapid abnormal pace, and thus the”extra’ cells create a deadly bulge that protrudes into the artery itself.
It is at such bulges that calcium, cholesterol and other blood products tend to accumulate, thus causing blood traps leading to symptoms such as poor memory, strokes. impotence, heart attacks or even worse one could kick the bucket.
From the city at the foothills of mighty Mt. Rainier, researchers in Seattle demonstrated that injections of homocysteine into baboons, rapidly caused significant early signs of arteriosclerosis. The cells just beneath the animals arterial walls were mutating and reproducing at a frantic pace and such growth was destroying the arterial walls of the test baboons.
Within a matter of a mere seven days of high levels of high homocysteine in the animal’s blood, nearly twenty-five percent of the artery wall was lost. In other words, higher levels of homocysteine lead to severe deterioration of the artery wall, and in effect a worsening condition of arteriosclerosis as a result.
Now onto the trail of homocysteine, which is formed when you eat food containing an amino acid known as methionine. That happens to be in all protein sources both of animal and plant origins. Keep it uppermost mindwise, that nature always strives for balance.
Already then, as part of the digestive process, methionine is broken down into, guess what?, homocysteine. Reader, pay close attention right here, that as long as certain nutrient co-factors are present, homocysteine subsequently converts back into one of two harmless amino acids. But when those helper nutrients are absent, and that speaks directly to the quality of the foods/liquids that you allow into your precious body, homocysteine levels get out of control leading to a very dangerous surge, do you see?.
Okay, so how exactly does one go about ensuring, naturally of course, that homocysteine levels are kept in balance?.
The action-steps are easy, simple and very inexpensive as you will see in the next post. You will be very surprised.
In the meanwhile, the folks at http://www.evenbetternow.com have indicated, in their blog-post dated July 31st/2007, that of late, 54% of people who have died of cardiovascular disease, have had normal to low cholesterol levels. That indeed something else is the cause of cardiovascular disease as you have already read it here, homocysteine levels.
