Include many different culinary herbs and spices in your diet
Include many different culinary herbs and spices in your diet. And there are effective ways to counter oxidative stress and free radical damage.PREVENTION OF POSTPRANDIAL DYSMETABOLISM1. ENDOTHELIAL DYSFUNCTION: The endothelium (or lining) of the arteries responds to oxidative stress by signaling the arterial wall to constrict, thereby increasing the risk of heart attack and stroke.While high blood glucose and triglyceride levels are the primary cause of postprandial dysmetabolism it is the resulting oxidative stress that actually causes damage to the arteries. Light exercise after a meal helps to reduce high glucose and triglyceride levels and thus reduces the effects of postprandial dysmetabolism. Rather it is a state of oxidative stress resulting from the high levels of glucose and fats that is at the root of the problem.The body's own antioxidants are unable to cope with this deluge of free radicals and a state of oxidative stress ensues.
The discovery of postprandial dysmetabolism phenomenon has increased our understanding of the crucial role that the immediate effects of a meal play in the causation of cardiovascular disease.Does this mean that we have to avoid eating sweet and oily foods completely? Although the sensible thing would be to substantially reduce the excessive intake of these foods - and it would also help us to lose weight if we needed to do so - there are other ways to obviate the effects of the damaging, postprandial dysmetabolic cascade. Do not rest immediately after a meal.It is important to note that it is not the high levels of glucose and that causes the damage directly. However researchers have recently discovered a harmful phenomenon called postprandial dysmetabolism.3.The primary cause of postprandial dysmetabolism is the occurrence of elevated levels of glucose and fats in the bloodstream following the consumption of an unhealthy meal..e it has a greater tendency to clot and form thromboses in the heart and brain.The prevention of free radical damage and oxidative stress by increasing consumption of anti-oxidant rich foods such as spices is one of the ways in which we can prevent the occurrence of postprandial dysmetabolism.
The characteristics of postpradial dysmetabolism all combine to substantially increase the risk of cardiac and cerebral events both immediately after a meal and in terms of long term atherosclerotic damage to the cardiovascular system.FEATURE OF POSTPRANDIAL DYSMETABOLISM1. Research has shown that there is an increased risk of heart attack in those who rest or sleep immediately after a meal. Research has shown that neither canola oil nor salmon oil cause postprandial oxidative stress while animal fats and olive oil do indeed cause this pathological condition. Eat a diet high in minimally processed foods especially vegetables, fruit, whole grains, nuts, lean protein, vinegar, fish and canola oil. INCREASED SYMPATHETIC NERVOUS ACTIVITY: Stimulation of the sympathetic nervous system causes vasoconstriction and narrowing of the coronary and other arteries. The excessive quantities of glucose and lipids that pour into the blood following a high fat, high sugar meal causes a massive release of damaging free radicals and a cascade of pathological, tissue damaging events.4.4. Postprandial dysmetabolism not only puts us at risk for a heart attack immediately after eating but also increases the long-term risk for heart attack and stroke.
Although eating substantial quantities of both animal and plant fats will cause a rise in triglyceride levels, not all types of fats or oils will cause oxidative stress.Most of us think that it is only the accumulation of years of eating a bad diet that puts us at risk for heart attack or stroke.2. Lose excess weight and exercise regularly.2. Oxidative stress, in turn, causes the damaging processes that characterize postprandial dysmetabolism. THROMBOSIS: The blood exhibits hypercoagulability - i.Postprandial dysmetabolism is an abnormal metabolic state that occurs during and immediately after eating fatty, sugary foods.3. Spices have the highest antioxidant activity of all food types, contain natural anti-inflammatory compounds and reverse most of the pathological processes associated ethyl lactate with postprandial dysmetabolism:They reduce the rapid absorption of fat and sugar from the gut, control high blood sugar, have strong anti-inflammatory properties, help dilate the arteries, inhibit the deposition of LDL (bad) cholesterol in the arteries and lessen the risk of thrombus formation.
The good news is that simple lifestyle changes and the increased consumption of culinary herbs and spices have an immediately positive effect on this dangerous condition. However it has also provided us with simple, effective measures that we can take to prevent this injurious condition from occurring. INFLAMMATION: A general inflammatory process occurs that not only aggravates the deposition of LDL (bad) cholesterol but increases the chances of atherosclerotic plaque rupture in the arteries thereby enhancing the risk for a heart attack or stroke.
The discovery of postprandial dysmetabolism phenomenon has increased our understanding of the crucial role that the immediate effects of a meal play in the causation of cardiovascular disease.Does this mean that we have to avoid eating sweet and oily foods completely? Although the sensible thing would be to substantially reduce the excessive intake of these foods - and it would also help us to lose weight if we needed to do so - there are other ways to obviate the effects of the damaging, postprandial dysmetabolic cascade. Do not rest immediately after a meal.It is important to note that it is not the high levels of glucose and that causes the damage directly. However researchers have recently discovered a harmful phenomenon called postprandial dysmetabolism.3.The primary cause of postprandial dysmetabolism is the occurrence of elevated levels of glucose and fats in the bloodstream following the consumption of an unhealthy meal..e it has a greater tendency to clot and form thromboses in the heart and brain.The prevention of free radical damage and oxidative stress by increasing consumption of anti-oxidant rich foods such as spices is one of the ways in which we can prevent the occurrence of postprandial dysmetabolism.
The characteristics of postpradial dysmetabolism all combine to substantially increase the risk of cardiac and cerebral events both immediately after a meal and in terms of long term atherosclerotic damage to the cardiovascular system.FEATURE OF POSTPRANDIAL DYSMETABOLISM1. Research has shown that there is an increased risk of heart attack in those who rest or sleep immediately after a meal. Research has shown that neither canola oil nor salmon oil cause postprandial oxidative stress while animal fats and olive oil do indeed cause this pathological condition. Eat a diet high in minimally processed foods especially vegetables, fruit, whole grains, nuts, lean protein, vinegar, fish and canola oil. INCREASED SYMPATHETIC NERVOUS ACTIVITY: Stimulation of the sympathetic nervous system causes vasoconstriction and narrowing of the coronary and other arteries. The excessive quantities of glucose and lipids that pour into the blood following a high fat, high sugar meal causes a massive release of damaging free radicals and a cascade of pathological, tissue damaging events.4.4. Postprandial dysmetabolism not only puts us at risk for a heart attack immediately after eating but also increases the long-term risk for heart attack and stroke.
Although eating substantial quantities of both animal and plant fats will cause a rise in triglyceride levels, not all types of fats or oils will cause oxidative stress.Most of us think that it is only the accumulation of years of eating a bad diet that puts us at risk for heart attack or stroke.2. Lose excess weight and exercise regularly.2. Oxidative stress, in turn, causes the damaging processes that characterize postprandial dysmetabolism. THROMBOSIS: The blood exhibits hypercoagulability - i.Postprandial dysmetabolism is an abnormal metabolic state that occurs during and immediately after eating fatty, sugary foods.3. Spices have the highest antioxidant activity of all food types, contain natural anti-inflammatory compounds and reverse most of the pathological processes associated ethyl lactate with postprandial dysmetabolism:They reduce the rapid absorption of fat and sugar from the gut, control high blood sugar, have strong anti-inflammatory properties, help dilate the arteries, inhibit the deposition of LDL (bad) cholesterol in the arteries and lessen the risk of thrombus formation.
The good news is that simple lifestyle changes and the increased consumption of culinary herbs and spices have an immediately positive effect on this dangerous condition. However it has also provided us with simple, effective measures that we can take to prevent this injurious condition from occurring. INFLAMMATION: A general inflammatory process occurs that not only aggravates the deposition of LDL (bad) cholesterol but increases the chances of atherosclerotic plaque rupture in the arteries thereby enhancing the risk for a heart attack or stroke.
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