Gut Bacteria Implicated In Heart Attacks, Stroke
Source: Huffington Post
NEW YORK, April 24 (Reuters) - Thousands of heart attack victims every year have none of the notorious risk factors before their crisis - not high cholesterol, not unhealthy triglycerides. Now the search for the mystery culprits has turned up some surprising suspects: the trillions of bacteria and other microbes living in the human gut.
In a study released on Wednesday, scientists discovered that some of the bugs turn lecithin - a nutrient in egg yolks, liver, beef, pork and wheat germ - into an artery-clogging compound called TMAO. They also found that blood levels of TMAO predict heart attack, stroke or death, and do so "independent of other risk factors," said Dr Stanley Hazen, chairman of cellular and molecular medicine at the Cleveland Clinic's Lerner Research Institute, who led the study.
That suggests a TMAO test could enter the arsenal of blood tests that signal possible cardiovascular problems ahead. "TMAO might identify people who are at risk (for heart attacks and strokes) despite having no other risk factors," Hazen said.
The discovery also suggests a new approach to preventing these cardiovascular events: altering gut bacteria so they churn out less TMAO.
Read more: http://www.huffingtonpost.com/2013/04/24/gut-bacteria-heart-attack-stroke-tmao-lecithin_n_3149663.html
Liberal Veteran
(22,239 posts)TalkingDog
(9,001 posts)n/t
Spitfire of ATJ
(32,723 posts)Poll_Blind
(23,864 posts)PB
BainsBane
(53,032 posts)that certain kinds of bacteria inhibit inflammation and promote weight loss. The study involved giving participants orange juice with their meals.
Nevernose
(13,081 posts)Can't get to the link right now.
JudyM
(29,248 posts)Sunlei
(22,651 posts)Started using lemon juice on salads, foods and make a nice light lemonaid as a regular drink. About the juice of a lemon a day on average. Didn't change anything else at all and still cheat with fast food or a soda once in a while. 20lbs lighter today. Haven't been sick in years.
I didn't use OJ because it is much more expensive than lemons and lemon juice. And I have a lemon tree too that gives 100s of fruits.
nomorenomore08
(13,324 posts)Maybe I should try the lemon juice thing myself.
Here's more.
ohtransplant
(1,488 posts)No Guts, No Glory: Gut Solution - The Core of Your Wellness by Steven Lamm, M.D.
It's a really interesting read. Who knew we have neurons throughout our intestines?
hue
(4,949 posts)bluedigger
(17,086 posts)Heather MC
(8,084 posts)Actually before that a million things can go wrong, making a live birth impossible
We are all just plain lucky to be here
Live Well Everyone! Die Happy
hue
(4,949 posts)Either we are dying until we die or we are living until we die--->You choose!
Flipper999
(241 posts)It's too easy to just slip into despair when I imagine myself decaying from the day I was born.
Spitfire of ATJ
(32,723 posts)bluedigger
(17,086 posts)WheelWalker
(8,955 posts)YOHABLO
(7,358 posts)Bernardo de La Paz
(49,001 posts)eggplant
(3,911 posts)jbond56
(403 posts)IrishAyes
(6,151 posts)And every single really old person I ever met (at least in the states) ATE OATMEAL. Although I always hated it, I learned to like it by switching to steel-cut and adding my own flavors. Quick or instant, nix.
Bernardo de La Paz
(49,001 posts)I bake my own whole wheat oatmeal bread with ground flax seed, three loaves at a time, freeze two.
Fortunately I like the taste of oatmeal, but yes, there is a lot you can do by adding flavors. I add ground flax seed to my breakfast oatmeal which gives it a nice nutty flavor. (Other cereal half of the time.)
Oatmeal raisin cookies are a good tasty source and the raisins are good for you too.
IrishAyes
(6,151 posts)It's a pile of gooey overcooked under-flavored icky mess in a bowl that I hated and it would still take a gun to my head to make me eat that. But baked or with enough natural additives and I love it. I'll borrow your bread idea, okay?
Bernardo de La Paz
(49,001 posts)(on edit: changed title "condition" to plural)
Bread
3/4 cup Water, lukewarm (90-110 F)
1 2/3 tbsp Yeast (1 tbsp + 2 tsp)
3/4 cup Dark brown sugar (or honey)
1 liter Whole milk (4 1/4 cups)
3 cups Whole wheat flour
4 cups White flour (unbleached)
1 2/3 tbsp Sea salt (1 tbsp + 2 tsp)
1/2 cup Olive oil
3 1/2 cups Rolled oats (Quaker Quick Oatmeal)
3/4 cups Ground flax seed
2 to 3 cups Whole wheat flour
(totals: whole wheat flour: 5 to 6 cups;
all flour: 9 to 10 cups; grains: 13 to 14 cups)
Utensils: Very large mixing bowl, large sturdy wooden spoon. Glass measuring cups: 4 cup / litre, 2 cup, 1 cup. Dry measures: 1 cup, 3/4 cup, 1/2 cup, 1/4 cup, 1 tablespoon (tbsp), 1 teaspoon (tsp). Kneading board.
Heat 3/4 cup of water (25 sec on high for cold tap water), ideally to 100 F, in a glass measuring cup. Stir the 1 2/3 tbsp yeast into the warm water with two teaspoons of the sugar. Heat one litre (4 1/4 cups) of milk to 90-110 F, ideally to 100 F (2:20 on high for cold milk), in the large measuring cup and pour it into the preheated bowl. Stir 3/4 cup sugar into the milk. Stir the yeast-water mixture into the bowl.
Mix in 3 cups of whole wheat flour. Don't worry about lumpiness now; the process will even it out. Mix in 4 cups of white flour to form a thick batter. Beat well with a spoon (about 100 strokes) to make the dough elastic. Set aside in a warm place protected from drafts and let rise about 40-50 minutes until large and spongy.
Pour the oil into the 1 cup measure. Fold the 1 2/3 tbsp salt and the oil into the batter. Fold in the 3 1/2 cups oatmeal (rolled oats) a half cup at a time, turning bowl a quarter turn with each fold. Fold in the 3/4 cup ground flax seed.
Fold in 2 cups additional whole wheat flour, a half cup at a time, until the dough comes away from the sides and bottom of the bowl. Turn the dough out onto a floured board.
Knead the dough for about 6 to 10 minutes, sprinkling on more flour as needed to keep the dough from sticking to the board, up to the final cup reserved. Knead until the dough is "smooth and feels like a baby's bottom".
Scrape the bowl free of almost all of the dough scraps, and oil it. Place the dough in the bowl and turn once so that the top of the dough is oiled. Let the dough rise for about 50 minutes, until it is doubled in size.
Punch down the dough. Let rise a second time for perhaps 40 minutes until it doubles in size.
Oil bread pans. Divide dough and place loosely in bread pans so that the pan plus dough weighs (from largest pan to smallest) 1.6 kg, 1.4 kg, 1.2 kg, and 0.5 kg (1600, 1400, 1200, and 500 g). There may not be enough for the smallest. If the pans are equal size, divide dough equally.
Let the bread rise in the pans for about 20 minutes to at least 50% greater volume making a good shaped loaf. Preheat the oven to 350 F (about an additional 10 minutes). Can brush the tops with an egg and 2 tbsp water mix and can sprinkle poppy seeds on.
Bake in a 350 degree oven on the middle shelf until the tops, sides, and bottoms are golden brown. Baking times for sizes above, smallest to largest: 45, 55, 58, 60 minutes. Set timer for the smallest.
Remove from pans and cool. Bread should have a hollow sound when tapped on the bottom. If it needs more baking put it in the oven at 325 for a few minutes.
[Recipe based on "White Bread with Cornmeal" by Edward Espe Brown, pg 44 of Tomato Blessings, Radish Teachings.]
meti57b
(3,584 posts)I'll keep you-all posted on whether or not that helps. It's worked so far.