Support grows for the traditional Chinese herb berberine’s ability to maintain healthy weight. I continue to use Berberine because it helps reduce cholesterol and blood lipid levels.
I love to help people lose weight in a safe and natural way. CandiBactin-BR® by Metagenics provides the formula of berberine I like to use. It’s also good to support a healthy immune system and elimination functions.
- Supports a healthy intestinal environment.*
- Encourages the body to purge unwanted compounds.*
- Features 400 mg per serving of berberine hydrochloride derived from berberis species, along with premium extracts of coptis and Indian barberry roots.
- Provides a proprietary extract of Chinese herbs that includes ginger, licorice, and rhubarb to harmonize the action of other herbs within the formula.
In a recent study obese subjects were given 500 mg of berberine orally three times per day for the course of twelve weeks. The results were perhaps surprising as they demonstrated only a moderate weight loss, but supported a healthy weight by other means: “berberine treatment produced a mild weight loss (average 5lb/subject) in obese human subjects. But more interestingly, the treatment significantly reduced blood lipid levels (23% decrease of triglyceride and 12.2% decrease of cholesterol levels) in human subjects” .
Order CandiBactin-BR® by Metagenics with Berberine to help prevent fat accumulation.
Hu, Y. et al. (2012) Lipid-Lowering Effect of Berberine in Human Subjects and Rats. Phytomedicine. doi:10.1016/j.phymed.2012.05.009
Rice bran oil can lower bad (LDL) cholesterol. The study comes from Dr. Richard Tulley at Louisiana State University (LSU). “(The) oil lowers cholesterol in healthy, moderately hypercholesterolemic adults,” says Dr. Tulley. High blood cholesterol – known as hyperlipidemia – can damage heart health. That’s because it causes fat and cholesterol to build up in your arteries. Then plaques begin to form…they harden…blocking arteries as they do…and damage your heart. This is called atherosclerosis. Dr. Tulley’s new study shows that this oil can stop that from happening.
He conducted a 10-week study with 14 volunteers. The oil was added to everyone’s diet. In fact…it made up one-third of their total dietary fat. They compared the oil with another oil blend…which had a similar fatty acid composition. The oil reduced LDL cholesterol by seven percent. And HDL cholesterol stayed the same. Dr. Tulley says the results were positive given the short time frame. “Total cholesterol was significantly lower with consumption of (the oil) than with consumption of the control diet,” says Dr. Tulley.
At the University of Rochester Medical Center, Mohammad Minhajuddin showed the oil lowers cholesterol in humans and animals. Minhajuddin’s latest work used an isolated compound from the oil to lower cholesterol in animals. Total cholesterol levels dropped by 42 percent. Bad (LDL) cholesterol levels dropped by a whopping 62 percent. The results were published in the Journal of Food and Chemical Toxicology.
Rice bran oil contains gamma oryzanol. It’s a combination of sterols and ferulic acid. It’s already approved in Japan to treat high cholesterol.
Rice bran oil is extracted from the germ and inner husk of rice. It’s suitable for high-heat cooking. Try substituting it for olive oil next time you cook on high heat. Olive oil should be kept on temperatures below 250 degrees.
Gamma oryzanol is available as a supplement…in capsule form. Studies show 300 mg daily of gamma oryzanol can lower cholesterol.
Grilling is a fun thing to do. But cooking animal flesh over a hot open flame has risks. Scientists have been warning us about the cancer-causing compounds known as heterocyclic amines (HCAs) that form when cooking animal flesh over high heat, which is common when barbequing. These chemicals – the same chemicals that are found in cigarette smoke – have been shown to cause cancer.
If you are going grill, is there a solution; a way to avoid filling your body with HCAs? There are a number of “tricks” that may reduce the risks posed while barbequing, either by interfering with the creation of HCAs or inactivating them once they’re formed. For example, precooking a hamburger patty for two minutes in a microwave before barbequing reduces heterocyclic amines by a whopping 90 percent, according to research. Adding vitamin antioxidants to the meat or marinating it in antioxidant-rich spices before cooking appears to work almost as well.
Marinades – old-style tomato-based barbecue sauces actually increase heterocyclic amine production, while marinades like teriyaki sauce reduce heterocyclic amines produced during cooking by half. Those packets of store-bought powder marinades that you add oil and vinegar to also seem to be surprisingly effective.
Several studies suggest that the Lactobacilli strains in yogurt do this, so serving yogurt on or with meat meals provides additional protection because it actually reduces the harmful effects of these chemicals.
The bottom line for anyone who wants to cook meat, whether chicken, beef, pork or anything else on the grill is simple – make sure to marinate all meats before cooking. When cooking ground beef, knead in herbs and/or vitamin E. Stick with skinless chicken if cooking poultry. Always accompany barbecued meat with a yogurt dish and a little alcohol, preferably stout ale; and use a yogurt salad dressing or even something as simple as frozen yogurt for dessert. And, remember that you can cook vegetables on the grill without the danger of heterocyclic amine formation – and increase the nutritional content of your meal at the same time.
Triglyerides are blood fats and are different from cholesterol. Cambridge University researchers looked at the role of triglycerides, which is produced in the liver and derived from foods such as meat and dairy products.
They did an analysis of 350,000 people from 101 previous studies and found those with higher levels of the blood fat were more likely to have heart disease.
The Lancet medical journal reported that the analysis centred on a specific gene which is known to influence the levels of triglycerides. Those with the variation in the gene which boosted triglyceride levels had an 18% greater risk of heart disease than those that did not.
The findings suggest the blood fat could be causing heart disease in some way. I’ve been saying for years that lowering triglyceride levels is more important than reducing cholesterol in reducing the risk of heart disease.
My advice is to make simple lifestyle changes; continue to eat a Paleo-Mediterranean diet; make the transition to a healthy, whole food diet; exercise; stop smoking; replace problem meals with a healthy protein shake (use UltraMeal Plus medical food from Metagenics). These are still the best ways to tackle your heart disease risk.
Most places you look these days are saying the TG/HDL ratio is the most important test of blood lipids, and should be under 2.0, or preferably under 1.0. Beyond that there is CRP, and a bunch of different, more expensive tests: http://www.bhlinc.com/clin_test.phphttp://www.atherotech.com/http://www.atherotech.com/content/files/pdfs/vap_report_sample.pdfhttp://www.your-story.org/spectracell-laboratories-now-offers-hs-omega-3-indexr-161378/http://www.spectracell.com/lpp