Showing posts with label heart health. Show all posts
Showing posts with label heart health. Show all posts

The Red Wine Diet Review

The Red Wine Diet
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This interesting book might have been more accurately titled "The Procyanidin Diet", but that would probably not help sales. Furthermore, it is not a weight loss book, or just a book about red wine.
Author and UK researcher Roger Corder makes a persuasive case in the book for the many health benefits of diet high in procyanidins, one of the phenols found in red wine, chocolate, apples, cinnamon and other plant sources. He gives specific recommendations for wines and foods, as well as recipes, that are high in procyanidins. It is possible to follow his recommendations without drinking any wine at all, but probably not as enjoyable.

Oddly enough, procyanidins are produced by plants in their skins and seeds for protection from rot and insects, and not for human benefit. Corder makes a convincing case that wine procyanidins are the solution to the "French Paradox" rather than the highly touted resveratrol; and their benefits to the human circulatory system have also been identified in certain red wine drinking populations in Sardinia, Crete, and Sicily, as well as Southwestern France. Other confirming evidence comes from the Kuna natives of Panama who drink large quantities of cocoa containing a similar dose of procyanidins, and who achieve the similar beneficial health effects.
Corder rates many red wines from * to ***** in order of their measured procyanidin content, with his highest ratings going to tannic and acidic wines such as tannat grape wines from the Madiran region of France. These wines tend to be the kind you want to drink with food. He suggests that two glasses of these highest rated wines give you 250-500 milligrams(mg) of procyanidins, his recommended dose per day for optimum health benefits. Since the procyanidins come from the grape skin and seeds, and they deteriorate over time, the highest concentrations are found in younger wines fermented for weeks in contact with the skins and seeds. As a general rule he found higher levels in Cabernet Sauvignon wines.
Corder also rates various foods in terms of his 4 oz glass of "good" procyanidin wine which contains about 60 mg. For instance:
2 Tbs. unsweetened cocoa powder (non alkali processed)
1 Tsp. cinnamon powder
1 apple
1/2 cup raspberries
1/2 cup cranberries
1.5 oz walnuts
All the above foods rate equivalent to Corder's "good" glass of red wine, so any four of them together would give you about 250 mg of procyanidins, his recommended minimum daily dose. Note that the estimate of the typical USA consumption of procyanidins is less than 100 mg per day, mainly from chocolate and apples. Corder argues that you should eat a diet with many sources of procyanidins because of the complexity of the chemistry and our incomplete knowledge of all the potential benefits.
Corder's book made me rethink the way I select wine and many foods.


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Wine is good for you, and we finally know why. Wine drinkers are less prone to heart disease, diabetes, and dementia than non- wine drinkers. But what exactly is it about wine that keeps us healthy? Which is better for you, a California Cabernet or Syrah from the south of France? How can you choose wines that both suit your tastes and benefit your health? In a landmark study, Roger Corder revealed that compounds called procyanidins are the key components of wine for preventing illness. Now, in The Red Wine Diet, he argues that drinking the right kinds of red wine and eating procyanidin-rich foods such as dark chocolate, apples, and berries can help us live to a ripe old age-while enjoying all the pleasures of life. Corder's own tests show that, as a result of grape variety, wine-making style, and other factors, some red wines contain much higher levels of procyanidins than others. With a unique personal rating system, he describes the most beneficial wines he's found to date. And to round out his lifestyle plan, he includes fifty delicious recipes featuring foods that are high in procyanidins. Corder's prescription is an easy pill to swallow: Drink red wine every day and live a long and healthy life.

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The No-Salt, Lowest-Sodium Baking Book Review

The No-Salt, Lowest-Sodium Baking Book
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Don Gazzaniga's recipes are unbelievable. This is one of the best baking cookbooks around and it's great for anyone even though it's targeted at people with heart problems. This is good stuff and you will just love the recipes.

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Donald Gazzaniga, diagnosed with congestive heart failure, was headed for a heart transplant.Urged by his doctor to keep his sodium intake "under 1,500 to 2,000 milligrams a day," Don headed for the kitchen and went to work devising recipes for delicious low-sodium dishes that added up to less than 500 milligrams daily.The results?Don's name has been removed from the transplant list, and Don shared his recipes with the world in The No-Salt, Lowest-Sodium Cookbook.Readers of that first book have kept in touch with Don via his Web site, and have written him letters asking for more.What they most often ask for is a book with more bread recipes, more recipes for cakes and cookies and muffins and tea breads, more of all those great baked things—in short, for the book you now hold in your hands.Don teamed up with his daughter, professional nutritionist Dr. Jeannie Gazzaniga Moloo, to fill The No-Salt, Lowest-Sodium Baking Book with recipes that are as healthy and delicious as possible.As in the previous book, they tell you just how much sodium is in each ingredient.They provide satisfactory substitutes for flavorings that patients with congestive heart failure and high blood pressure shouldn't have.All easy to make and delicious to eat.Go for it!

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Dr. Dean Ornish's Program for Reversing Heart Disease: The Only System Scientifically Proven to Reverse Heart Disease Without Drugs or Surgery Review

Dr. Dean Ornish's Program for Reversing Heart Disease: The Only System Scientifically Proven to Reverse Heart Disease Without Drugs or Surgery
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While we appreciate that Mr. Bayan took the time to comment on our work, we are concerned that inaccurate statements he has made may discourage some people from making changes in diet and lifestyle that we have proven to be lifesaving.
For the past 24 years, the non-profit Preventive Medicine Research Institute and the University of California, San Francisco, School of Medicine have conducted research scientifically proving, for the first time, that the progression of even severe coronary heart disease can begin to reverse by making comprehensive changes in diet and lifestyle, without drugs or surgery. These studies have been published in leading peer-reviewed journals such as the Journal of the AMA, The Lancet, the American Journal of Cardiology, New England Journal of Medicine, Circulation, and others.
Mr. Bayan alleges that the diet we have proven to be so beneficial is "dangerous" for some patients because both HDL and LDL may decrease and triglycerides may increase. HDL and triglycerides are only potential risk factors for heart disease, they are not diseases. When we measured the actual severity of heart disease using state-of-the-art measures such as computer-analyzed coronary arteriography and cardiac PET scans, patients showed continued improvement over time, even in patients like Mr. Bayan whose HDL decreased or triglycerides increased. Also, cardiac events were 2.5 times lower in the group who followed the program compared to the control group who made more moderate changes in diet (30% fat, 200 mg cholesterol). [reference: JAMA. 1998;280:2001-2007.] Clearly, lowering HDL by changing diet did not harm these patients. LDL cholesterol decreased by an average of almost 40% during the first year, and none of the patients who adhered to the diet showed an increase in LDL.
As Dr. Connor wrote in the New England Journal of Medicine, "There are no data showing that the physiologic reduction of HDL cholesterol levels with a low-fat diet is detrimental. Diet-induced lowering of HDL cholesterol does not confer the same risk of atherosclerosis as do low HDL cholesterol levels in Americans consuming a high-fat diet." [ref: N Engl J Med. 1997;337(8).]
It is true that one can eat an unhealthful low-fat diet if it is high in simple carbohydrates such as sugar, white flour, alcohol, and many popular fat-free desserts. Such a diet may cause a shift to the more harmful pattern B LDL subclass that Mr. Bayan mentions.
But this is not the diet we recommend for reversing heart disease. Other studies have shown that a diet high in fruits, vegetables, grains, beans, and other complex carbohydrates (which is the diet we recommend) actually cause a shift AWAY from the pattern B LDL subclass to more beneficial patterns [ref: Kenney JJ, et al. Very-low-fat diets do not necessarily promote small, dense LDL particles. American Journal of Clinical Nutrition. 1999;70(3):423-5.]
Patients whose triglycerides increase are counseled to be even more mindful in reducing their intake of simple carbohydrates and increasing their exercise. Also, for many years we have recommended that patients take 3 grams/day of fish oil, which also helps to lower triglycerides. In the Multicenter Lifestyle Demonstration Project, we found that triglyceride levels, which initially increased slightly but not significantly, then fell significantly in years two and three. [ref: American Journal of Cardiology. 1998;82:72T-76T.] Almost 80% of people who were eligible for bypass surgery or angioplasty were able to safely avoid it by making these diet and lifestyle changes instead.
We respect the work of Dr. Robert Superko and often refer patients to his lipid laboratory for testing. Again, we have found that patients with small dense LDL also show reversal of heart disease on the program recommend.
The program that we recommend includes a reversal diet for those with heart disease and the prevention diet for others. The prevention diet may be higher in fat and cholesterol than the reversal diet and is tailored to the needs of the individual rather than offering one diet for everyone. The prevention diet may include some oils, fish and other animal products for some people.
Switching from saturated fats to monosaturated fats is better, but for reversing heart disease or lowering cholesterol it is better to avoid all oils other than fish oils. Olive oil is 100% total fat and 14% saturated fat. The more olive oil you consume, the more saturated fat you consume, the higher your plasma cholesterol. The studies showing that olive oil lowers cholesterol are only when substituted in equal amounts for butter or oils that are higher in saturated fat. Also, olive oil has almost none of the beneficial omega-3 fatty acids.
The bottom line is this: patients in our studies with severe heart disease reported a 91% reduction in angina (chest pain) within one month, and most became pain-free. They not only felt better, they were better. We measured improved blood flow within one month as measured by thallium scans and radionuclide ventriculograms, reversal of coronary artery blockages (atherosclerosis) within one year, even more reversal after five years, and 2.5 times fewer cardiac events (e.g., heart attacks). It works.

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