Whole grain evidence continues to pile up?

Whole Grains

Data continues to pour in from studies investigating the amazing health-protecting power of whole grains. The more we look, the more we find that whole grains do things in our diets that other foods don’t, and processed grains like white flour simply can’t. In the January 2006 edition of the American Journal of Clinical Nutrition (volume 83, issue 1), a study titled “Whole-Grain Intake Is Inversely Associated with The Metabolic Syndrome and Mortality in Older Adults,” shows that older people who eat whole grains regularly had a significantly reduced risk of heart disease and metabolic syndrome and lower fasting glucose levels. Conversely, refined grains were associated with higher fasting glucose and increased risk of metabolic syndrome. This builds on evidence published in 2002, “Effect Of Whole Grains on Insulin Sensitivity in Overweight Hyperinsulinemic Adults” (Am J Clin Nutr 2002, 75: 848-855), that showed a direct whole grain advantage over refined grains when it comes to managing healthy insulin levels.

Metabolic syndrome is characterized by a group of metabolic risk factors in one person. They include:

  1. Abdominal obesity – excessive fat tissue in and around the abdomen.
  2. Blood chemistry imbalances – high triglycerides, low HDL cholesterol and high LDL cholesterol – that foster plaque build-ups in artery walls.
  3. Elevated blood pressure.
  4. Insulin resistance or glucose intolerance (the body can’t properly use insulin or blood sugar).
  5. Prothrombotic state (high risk of clot formation).
  6. Proinflammatory state (increased risk of degenerative diseases).

The idea that a common set of symptoms presenting themselves in a single individual is an important marker for disease risk was discovered by Dr. Gerald Reaven, the eminent medical doctor and researcher from the Stanford University School of Medicine. Dr. Reaven presented his evidence as the keynote speaker of the Arthur Furst Lecture on Nutrition and Disease Prevention at Stanford University in March of 2002.

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About Nutrients that keep blood pressure normal

In an effort to draw attention to the dramatic increases in chronic disease world-wide, the World Health Organization (WHO) in its report, “Preventing Chronic Disease - A Vital Investment”, pointed that chronic disease, world-wide, is increasing faster than the rate of population growth! In 2005, 60% of all deaths, about 35 million, were attributed to chronic disease. By 2015, they expect that number to rise by 17% to 41 million! One of these chronic diseases is cardiovascular disease - a disease linked to high blood pressure, which the WHO reports kills an estimated 17 million people worldwide every year. At the root of this problem is poor nutrition. Many people are just not consuming foods with sufficient levels of nutrients capable of helping our bodies fight off diseases and keep us healthy. As a way to help people improve their diet and reduce incidences of chronic diseases (particularly those linked to high blood pressure), we decided to write this blog in an attempt to highlight nutrients that are important in maintaining normal blood pressure levels. We have also included research findings to back our claims. Also featured are dietary supplements that contain the essential nutrients in much higher levels than those found in ordinary food for best results. Feel free to leave your comments or contact us in case you have any queries. Also kindly support our cause by buying any of the featured dietary supplements.
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