A Healthy Heart For Life

Heart disease is the number one killer in the western world, and it is preventable.

Most people are aware of the dietary changes needed to prevent this problem, so we won’t dwell on them, except to mention one thing: Trans fatty acids are more damaging than saturated fats. Trans fatty acids are produced when polyunsaturated oils are heated and “hydrogenated” to produce most margarines. Avoid them. Use margarines made with non-hydrogenated oils, which are becoming more widely available.

For a number of years, cholesterol was the villain of the piece, because it was found in large amounts in the plaque in furred-up arteries. However, when found in plaque it is just doing its job of helping to plug up damaged artery walls. 

There are people with high cholesterol levels who have no problems, and people with low levels who have heart attacks.

Lipoprotein(a)

A much more accurate prediction of heart problems can be gained from levels of lipoprotein(a), a mixture of fat and protein - more about this later.

Atheroma (plaque buildup in the arteries), which can eventually lead to heart attack, starts at the site of damage to artery walls. This can be caused either by high blood pressure, or by cross-linking of proteins caused by free radical damage. 

Antioxidants

It follows from this that anti-oxidants, which neutralise free radicals, will slow down plaque buildup. The main ones are vitamin A, beta-carotene, vitamins C and E, and selenium.

L-lysine and vitamin C

Dr. Linus Pauling, the double Nobel Prize winner, recently made a breakthrough in the prevention and reversal of angina. He proved that high levels of the amino acid L-lysine, combined with equal levels of vitamin C, would each bind to lipoprotein(a) in the blood and in arterial plaque, thus removing it.

As mentioned above, lipoprotein(a) is the main material which binds the fats and cholesterol in plaque, and its removal is of prime importance.

Levels below 2000mg of each per day are unlikely to be of much benefit, and Linus Pauling suggests starting off at this level. Levels can be slowly increased to as much as 6000mg of each, if desired.

The L-lysine must be taken away from meals (1½ hours) to be effective, otherwise it will merely be incorporated into protein.

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