Oxidation of the fat cells is what triggers a heart attack and not cholesterol. That is why we take antioxidants. The reason why our bodies produce cholesterol is to protect our arteries. When we get older our arteries get soft and the cholesterol helps that.
Plenty of Homocysteine in our blood is the common denominatior of heart attacks and cancer. Homocysteine is the stuff that’s put in cows, chickens, etc.. to fatten them up. Vitamin B6 dissolves the Homocysteine in your blood.
http://www.drpasswater.com/nutrition_library/homocysteine.html
Take plenty of the following if you don’t want a heartattack or cancer.
B6
Vitamin C
Vitamin E (multi Tocopherols)
Also take Fish Oil (Keep it in the Fridge)
Flaxseed Oil (Also stored in the Fridge in a Natural Cold Pressed non see through bottle)
Finally Alkaline your body with plenty of water and food vs. Acidic bodes help the bad stuff manifest in you vs. and Alkaline body. Most of the bad stuff cannot survive in an Alkaline environment.
For the record I have not been sick in over 4 years. Not even so much as a common cold. My annual allergies are long gone too. I’m not even allergic to cats anymore. Although I still like dogs better.
Keep in mind I still eat crap. I just try to do everything in moderation. Hope this helps you out.
How do you alkaline your body?
Ping
Just curious - anyone know how the risk changes with mildly high blood pressure (155/95 at age 50)? My doctor wants me to take medicine to reduce it by a whopping 10 points, and I have a very hard time believing that would have a measurable impact on my odds of a heart attack. My resting pulse is around 55-60. A hip injury while riding horses has hampered my running schedule for a couple of years, but I’m trying to work back to running 20 miles/week.
Not trying to highjack a good thread, but lots of folks here seem to have done some reading on these sorts of subjects...
Don’t forget vitamin D :)
Something I’m trying to investigate: I’ve heard that skim, 1%, and some 2% milks have been fortified with powdered skim milk. If that is true, these milks are full of oxidants because milk is oxidized to get it to its powdered state.