Cholesterol Drugs Increase Risk of Diabetes; Diabetes Drugs Increase Risk of Heart Attacks

In the age of medical specialists,  we can find ourselves being treated as a collection of conditions.   Our whole health can get lost.   You may find yourselves taking a variety of medications,  perhaps one for cholesterol,  another for high blood pressure and yet another to regulate blood glucose levels. These medications each may be appropriate,  but they also may works against each other.
Two studies regarding cholesterol lowering medications and a diabetes drugs are cases in point.

Lipitor, Crestor and other statin medications taken to lower cholesterol also increase the risk of diabetes,  by about a 9 percent, according to a study that quantified a complication that doctors only recently discovered.

Meanwhile, hundreds of people taking Avandia, a diabetes medicine, needlessly suffer heart attacks and heart failure each month, according to confidential government reports that recommend the drug be removed from the market.

The statin study analyzed 13 studies undetaken after a 2008 trial from London-based AstraZeneca unexpectedly found patients given its drug Crestor had a 25 percent higher risk of diabetes. The new analysis involving more than 90,000 patients, published in the journal Lancet, shows the actual increase in diabetes is 9 percent, the risk is tied to the entire class of medications and the danger increases with age. As a class,  statins are the leading class of drugs sold in the world today,  with annual sales exceeding $35 billion.

Avandia, the diabetes medication,   was once one of the biggest-selling drugs in the world. Driven in part by a multimillion-dollar advertising campaign, sales were $3.2 billion in 2006. But a 2007 study by a Cleveland Clinic cardiologist suggesting that the drug harmed the heart prompted the F.D.A. to issue a warning, and sales plunged. A committee of independent experts found in 2007 that Avandia might increase the risk of heart attack but recommended that it remain on the market, and an F.D.A. oversight board voted 8 to 7 to accept that advice.

Yes, medications may be approrpriate based on overall risk factors,  but they also are powerful chemicals that can negatively effect on our whole health.  A solution optimizing the power of nutrition to significantly improve whole health and prevent heart disease can be used in many cases --- either to avoid the intake of medications or significantly reduce the dosages required to achieve target health result. kardea nutrition - heart healthy and inspired - defining statin alternatives. kardea gourmet - great science, fantastic foods and cardiovascular health.

Kardea Nutrition Pledges 10% of Online Sales to Women's Heart Health Campaign

February 5, 2010. Leading up to the heartiest of holidays (Valentine's 2010),   Kardea Nutrition is pledging 10% of sales made through its online store to The American Heart Association Go Red & Give campaign.

Go Red for Women celebrates the energy, passion and power women have by banding together to wipe out heart disease and stroke. Go Red is working hard to change the perception that heart disease is a "man's disease." And it's working! By teaching more and more women how to talk to their doctors about heart disease, Go Red can save thousands of lives every year. The good news is that heart disease is often preventable!

Go-Red-For Women Campaign: American Hearat Association Feb 5-12

Tomorrow is National Wear Red Day. Thousands of Americans will be wearing red to draw attention to this startling fact: Over 430,000 women are silenced each year by cardiovascular disease – and most of these deaths are preventable.

Kardea encourages you to wear something red tomorrow to honor those women – and that you’ll help fund the research and programs that can save them. Today, the American Heart Associataion is launching a Go Red & Give campaign. One week, one goal: $100,000 to keep our sisters, mothers, daughters and wives safe.

Donate directly to the American Heart Association to support education, outreach and research programs to help save women’s lives.

Your donation could help keep someone you love safe from the #1 killer disease in the U.S.

Kardea Nutrition Teams with The Cooking Cardiologist®

Kardea Nutrition™ is pleased to announce that it has teamed with Dr Richard Collins, a Mayo Clinic trained cardiologist, also known as The Cooking Cardiologist®, to advance an integrated nutritional approach promoting cardiovascular health and wellness.

“What you eat and how much you eat can significantly alter cardiovascular health,” say Dr. Collins, ”Certain nutrients can be very helpful. Others can be quiet harmful. The power of nutrition lies with the overall eating patterns and preferences.”

The National Institutes of Health and the American Heart Association have long asserted that dietary choices are the foundation of cardiovascular disease prevent and health promotion. The NIH recognizes that lifestyle choices, emphasizing nutrition “compares well with many of the cholesterol-lowering drugs.[i]” For some, food choices allow individuals to maintain healthy cholesterol, blood pressure and blood sugar levels without the use of medications. For others, food choices reduce the medications required to achieve healthy levels.

In addition to serving on Kardea’s Board of Advisors, Dr. Collins will join Kardea’s founder, Robert Leighton, in co-authoring The Kardea Gourmet: Great Science, Fantastic Foods and Cardiovascular Health. This book will provide readers with a clear understanding of how inflammation and cholesterol, blood pressure and blood sugar levels interact to affect cardiovascular health. It then will review the impact of specific nutrients and overall diet. Gourmet chefs from noted restaurants around the country also will be providing the meal plans that deliver the right nutritional balance and heart healthy nutrients including Omega-3s, fibers, plant sterols and antioxidants.

Sections of the book, including recipes, are posted on kardeagourmet.com . Updates are being added on a weekly basis. Kardea is seeking input from interested readers.

Founded in 2007, Kardea Nutrition™ LLC was launched to empower people to manage their cholesterol, naturally and nutritiously. Kardea Nutrition™ has since extended its scope to enable the power of nutrition to advance overall cardiovascular health. It products are currently available at many retailers throughout the United States including Whole Foods , Nordstrom, drugstore.com and Hy-Vee. Products can also be purchased directly from Kardea’s online store.


[1] Your Guide to Lowering Cholesterol with Therapeutic Lifestyle Changes (TLC), U.S. Department of Health and Human Service, National Institutes of Health, National Heart, Lung, and Blood Institute, December 2005. www.nhlbi.nih.gov/health/public/heart/chol/chol_tlc.pdf

Vitamin D Deficiency-A Potential Role in Cardiovascular Disease Prevention

Inadequate levels of vitamin D are associated with an increase in the risk of cardiovascular disease and death, a new observational study has found. Dr Tami L Bair (Intermountain Medical Center, Murray, UT) reported the findings here at the American Heart Association 2009 Scientific Sessions.

Bair and colleagues followed more than 27 000 people 50 years or older with no history of cardiovascular disease for just over a year and found that those with very low levels of vitamin D (<15 ng/mL) were 77% more likely to die, 45% more likely to develop coronary artery disease, and 78% more likely to have a stroke than those with normal levels (>30 ng/mL). Those deficient in vitamin D were also twice as likely to develop heart failure as those with normal levels.

"We concluded that even a moderate deficiency of vitamin D was associated with developing coronary artery disease, heart failure, stroke, and death," said coauthor Dr Heidi May (Intermountain Medical Center). However, "it is not known whether this is a cause and effect relationship," she told heartwire. Because this study was observational, more research is needed "to better establish the association between vitamin D deficiency and cardiovascular disease," she noted.

Evidence so far suggestive of benefit of vitamin D

Vitamin D was the subject of much discussion in a general session on vitamins at the AHA scientific sessions. While there is strong evidence supporting the benefits of vitamin D in cardiovascular disease, there have been only a few randomized clinical trials, and previous observational studies "show no robust effects," said Dr Harald Dobnig (Medical University of Graz, Austria). The latter suffer from limitations, such as doses of vitamin D supplementation that are too low, low compliance rates, and short study duration, he noted.

There are some large randomized trials underway looking at outcomes with vitamin D; it is hoped that they will provide definitive answers in five to seven years, Dr Eric Rimm (Harvard School of Public Health, Boston, MA) explained.

"I think there's promise for vitamin D. We know that most people have insufficient vitamin D levels in their blood," Rimm says. "So although it will take five years until some of the trials that are adequately powered to look at cardiovascular disease with vitamin D will report, the epidemiology right now is suggestive that people should have 1000 or 2000 IU of vitamin D a day," he said.
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Kardea Nutrition, guided by the recommendations fo the National Cholesterol Education Program, enables each of us optimize the power of therapeutic nutrition to advance cardiovascular health, naturally and deliciously.

Beyond Bad Cholesterol---Low Good Cholesterol May Be Greater Issue

As scientific knowledge advances, we gain a better understanding of the cholesterol challenge. Total cholesterol is no longer the focus. A primary focus on the absolute levels of LDL (bad) cholesterol is evolving to heightened interest in the LDL/HDL ratios, the total levels of HDLs (good cholesterol),the composition of the LDL cholesterol itself and the levels of inflammation. Here at Kardea, we continue to provide you information on the evolving science. The report below suggest that low HDL is a critical factor ---- perhaps more important than elevated levels of LDLs. From a treatment perspective,however, we simply have more tools --- both nutritional and pharmacological---to address elevated LDLs than to raise low HDL levels.

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Taking a statin to lower LDL or ‘bad’ cholesterol is of limited use in warding off the risk of heart attacks and cardiovascular disease unless low levels of HDL or ‘good’ cholesterol are also addressed, researchers from Tufts Medical Center in Boston, US have found.

The research team led by Dr Richard Karas, professor of medicine at Tufts University School of Medicine, examined the relationship between HDL cholesterol (HDL-C) and cardiovascular disease (CVD) risk in patients taking statins. While statin therapy does reduce CVD risk, the incidence of CVD events in statin-treated patients remains unacceptably high, they observed.

Karas' team identified 20 eligible randomised controlled trials of statins, with 543,210 person-years of follow-up and a total of 7,838 myocardial infarctions. The analysis revealed a significant inverse association between HDL-C and the risk of myocardial infarction. Every 10mg/dL reduction in HDL-C was associated with 7.6 and 7.8 more MIs per 1,000 person-years respectively in patients taking statins and in non-statin controls.

At the same time, statin treatment cut the risk of MIs by a median of 4.4 per 1,000 person-years.“While statins overall prevent four heart attacks per 1,000 patient-years, these new findings demonstrate that a 10-point higher HDL-C level could save an additional eight heart attacks per 1,000 patient-years, which indicates that, even if patients are on a statin, if they have low HDL-C, they may need more than just statins to significantly reduce their risks,” Karas commented.

“We believe most clinicians will be surprised to see the magnitude of the effect of low HDL-C on heart attack risk and how little statins impact the risk associated with low HDL-C,” he said.

The analysis also explored the association between HDL-C and cardiovascular disease, as well as coronary heart disease death, CVD death and all-cause death. In all these cases, the findings indicated that risk increased as the levels of HDL-C fell, and there were minimal differences between patients who were or were not taking statins.

Data from the Tufts Medical Center study were released at the American Heart Association Scientific Sessions 2009 in Orlando, Florida.

Mixing Meds---Another Alert

Cholesterol managing medications remain the single largest class of drugs sold in the world. High blood pressure medications are not far behind. The reason: unlike a medication to treat an acute and passing infection, these medications are often taken for a lifetime.

Here at Kardea, we look to the power of therapeutic nutrition and other lifestyle changes to allow an individual achieve healthy heart results either without the medications or at least with lower dosage levels.

Our interest is motivated less by the potential power of a given medication to achieve the specific result. Rather, our interest lies with the fact that a given drug is likely to be appropriate for one health concern. Yet, as we age, we often will face multiple condition --- and we take multiple medications for each condition---sometimes simply to treat the side effects of the first medications. I certanly have been watching my 83 year old mother and 90 year old father add an another medication with each passing birthday. It is the cocktail of medications that I find alarming. The long term interactions among these drugs are uncertain....but each drug is a powerful chemical agent.

Here is a case in point:

On November 17, 2009, the Food and Drug Administration warned consumers not to take popular heartburn medications Nexium or Prilosec if they use Plavix, a widely prescribed blood thinner that guards against heart attack and stroke.

The two heartburn formulations can reduce the protective blood-thinning effect of Plavix, a medication widely advertised directly to consumers, by nearly one-half, according to a study undertaken at the request of the FDA.

Heartburn medications are commonly used with Plavix because it can cause upset stomach.

A leading medical industry watchdog welcomed the FDA's action, but said it's late and not forceful enough. The FDA should have required a more prominent "black box" warning, said Sidney Wolfe, director of Public Citizen's Health Research Group. "You're getting a less effective dose of a potentially life-saving drug," said Wolfe, who also is a member of the FDA's Drug Safety and Risk Management Committee. "This is a serious issue."

Kudos to Dr Wolfe and the FDA...but one can only guess that more than one patient taking both Plavix and on these heartburn medications was prescribed a higher dosage or this Plavix or treated with yet another medication.

Niacin Useful In Natural Cholesterol Management

Hamden, CT Niacin available as non-prescription supplements can be an effective component of a broader natural nutritional approach to improve cardiovascular health and healthy blood lipids including cholesterol, a White Paper released by Kardea Nutrition reported.

Niacin, also known as Vitamin B3, is vital for good health. Niacin helps convert food into energy, build red blood cell counts, and synthesize hormones. For basic good health, a relatively small amount of niacin, about 20mg/day, is needed. Americans typically obtain this level from a balanced, healthy diet. Our bodies also can manufacture niacin.

At substantially higher levels—1000-2500mg/day--- a specific type of niacin significantly improves cholesterol levels. At these levels, Niacin as nicotinic acid can lower plaque-forming LDL cholesterol by up to 25%. It also has been shown to raise the healthful HDL cholesterol by as much as 35%, and lower triglyceride levels by 20% to 50%. The medical community defines these high dosages as a drug available that should be taken under a physician’s care. Nicotinic acid is available in a prescription form or as supplements.

Between the 20mg of niacin recommended to avoid a deficiency and the 1000+mg that may be prescribed by a physician lies niacin levels that has been shown to be useful in promoting a healthier cardiovascular system. The intake of nicotinic acid at 100-1000mg/day has been shown to significantly improve the levels of both HDLs and triglycerides. At these lower levels, niacin has not been shown to consistently lower LDL cholesterol levels.


Cholesterol Management: Beyond LDL Reduction

LDL cholesterol reduction has been the primary focus of the medical and pharmaceutical community. This focus is supported by the significant and extensive research confirming the positive health effects of lowered LDL, including reduced heart attacks, strokes and other cardiovascular diseases.

Increasingly, medical science now understands that LDL reduction alone is only part of solution in cholesterol management to promote cardiovascular health and wellness.

Researchers are expanding the targets to more broadly address the composition of cholesterol and triglycerides in our blood. For instance, the NIHs’ National Cholesterol Education Program (NCEP) reports that “strong epidemiological evidence links low levels of serum HDL cholesterol to increased heart disease. High HDL-cholesterol conversely conveys reduced risk.” The NCEP identifies HDLs less than 40mg/dl has a risk factor for heart disease. Levels above 60mg/dl are associated with a reduced risk of heart disease.

Low HDL levels without elevated LDL levels are fairly common. Up to 50% of patients not typically candidates for LDL lowering medications have low levels of HDLs. In patients with premature coronary artery disease, low HDL levels are the most common abnormality in blood lipids.

Many recent studies indicate that small increases in HDLs can significantly reduce the incidence of cardiovascular-related death. A 1mg/dl increase in HDL has been associated with a 2%-3% reduction in coronary artery disease. Another extensive study showed that increasing HDL by 6% in patients with low HDL cholesterol decreased heart related deaths and non-fatal heart attacks by 22%

Integrated Approach to Natural Cholesterol Management

Coupled with the HDL raising/LDL lowering benefits associated with niacin (nicotinic acid) LDL reductions can be achieved through the restricted intakes of saturated and trans fats, higher intakes of monounsaturated fats, and therapeutic levels of plant sterols and selected types of fibers (including soluble fiber from oats, barley, psyllium, beans and certain fruits) Modest weight loss and increased physical activity can further raise HDLs.

The White Paper is based on studies conducted over the past two decades and published in the various peer reviewed journals. The paper also addresses other issues associated with niacin intake including flushing and consumer confusion associated with the different types of niacin.

Barley Pilaf-Soaking Up Your Sauces with a Great Tasting Cholesterol-Blocker

An evening meal is not complete without the sauce-soaking, flavor-absorbing carbohydrate. Whether the potato, rice or bread, these carbs work to bring a meal together and enhance the dining experience. Unfortunately, these satiating carbs typically offer empty calories.

In the Kardea kitchen, we have found that barley offers a terrific alternative. Barley stands side-by-side with oats as an FDA-endorsed food for promoting heart health by lowering cholesterol. It is high in soluble fiber and a reasonable source of protein. I have since set out to explore how barley could be enjoyed in something other than a malted beverage.

As it turns out, a barley pilaf can be a delicious alternative to the rice, potato or pasta “starch” in protein/starch/vegetable triad my mom insists constitutes a meal.

A pilaf can be cooked to complement a great variety of dishes. Adapt by incorporating any number of spices. Start with the basic pilaf and create from there.

So, you ask “why don’t more people eat barley.” At least part of the answer lies with the fact that cooking barley can be a bit tricky. If you are not careful, you might find your pilaf with hot cereal qualities—perhaps great for a cold morning but not the best for a dinner. But if you take a bit of care, your barley pilaf can be a great nutritious alternative to high glycemic, low fiber carbs.

Barley Pilaf

4 Servings of About 1 Cup Each
Ingredients
1 Cup Rinsed Pearled Barley
2 Cups Water
1 Small Onion-Chopped Small
2 Tablespoons Extra Virgin Olive Oil (preferably fortified with plantt sterols)*
½ Teaspoon Turmeric
Salt & Pepper to Taste

*to double-up on the cholesterol lowering abilities of this dish, Kardea formulated an extra-virgin olive oil with added plant sterols. This olive oil is available through the Kardea Nutrition website http://www.kardeanutrition.com/products/food.aspx. Alternatively, if you want to lighten up on calories and total fat, you can cut the olive oil back to 1 tablespoon.

Direction
Heat a sauce pan over medium heat. When pan is hot, add olive oil and chopped onion. Saute for a few minutes. Add rinsed peal barley and saute for 5 or so minutes, stirring regularly and making sure that barley does not burn or stick to bottom of pan. Add turmeric and then water to the hot barley and stir. Cover, lower heat and cook until tender but still a bit chewy (30 minutes). Remove cover and on very low heat, let steam escape. Periodically fluff to prevent sticking to bottom of pan. Serve when barley appears about the consistency of steamed rice. This all may sound a bit cumbersome, but it works. The turmeric also gives the barley a beautiful yellow color, accenting the visual appeal of an entire meal.

Nutritional Facts
(about a cup of cooked barley pilaf)
Calorie: 240 Calories from Fat: 70
Total Fat: 8g from olive oil; monounsaturated: 5.7g; polyunsaturated fat: 1.15g; saturated fat: 1.15g (4.3% of total calories); Trans fat: 0.0g.
Cholesterol: 0.0
Total Carbohydrates: 40g; Total Fiber: 8g; Soluble Fiber: 2g.
Protein: 5g.
Plant Sterol: .25g

Stepping-Up
You can try adding any number of spices. Try curry or cumin when serving lean meats or roasted root vegetables. Try ginger and currents when serving fish. Serve with a kidney bean chili or black bean salad (recipe in next blog) to create a meal that delivers 3-4g of soluble fiber.

Do You Have A Great Barley Recipe? Can you improve this recipe? Post your thoughts and recipes to this blog to share with the Kardea community.

Salmon with Caper Berries, Vermouth & Apricot Preserve

Serves 4

When it comes to heart healthy Omega-3s, not all fish are created equal. Salmon remains one of the the best source of these heart healthy fatty acids. Lighter, whiter fish like sole, flounder and cod have substantially less. Even then, different types of salmon can deliver significantly different amounts. According to the United States Department of Agriculture, some types can deliver nearly twice as much omega-3s as others:

Atlantic, farmed: 2.5g
Atlantic, wild: 2.1g
Chinook: 2.0g
Coho: 1.5g
Sockeye: 1.4
USDA Nutrient Data Laboratory Database, Release 18

The cooking method also can substantially alter the Omega-3 content. If you broil or grill, you are likely to lose more of the Omega-3s than if you poach. There are two reasons here. First, when grilling or broiling, more of the Omega-3 will drain out of the fish. Moreover, in poaching, the broth is typically consumed. Any Omega-3s that do drain out of the fish are still eaten. The lower cooking temperatures associated with poaching also preserve the benefits of the Omega-3s.

There are terrific poaching recipes, but if you prefer the taste and texture of the broiled salmon, here is a Kardea Gourmet recipe that blends the great taste of broiling with the benefits of poaching.

2.0 Pounds Salmon Filet (skin on)
½ Cup Dry Vermouth (or White Wine)
2 Tablespoons Apricot Preserve
12 Caper Berries (or 2 teaspoons of capers)

In your oven, heat a heavy pan under the broiler. When the heavy pan is hot, place in the salmon with the skin side down. After 3-4 minutes under the broiler, turn oven to 325 degree.

While fish is broilng, heat vermouth in a sauce pan and then stir in the apricot perserve. Pour vermouth/apricot mixture over fish when you reduce the oven heat. Bake uncovered for 5 minutes. Add caper berries and cover. Bake fish until done, typically another 7-8 minutes depending on the thickness of the fillet. Serve with Kardea's wholesome barley pilaf--great for soaking up the sauce---and a wilted spinach.

Kardea Gourmet Bars Receive Two 2009 Gear Awards

Kardea's gourmet nutrition bars received "Top Gear of the Year Award" in the health and fitness category. Each Kardea bar delivers 7g of protein and 7g of fiber in only 150 delicious calories. The bars are formulated to promote cardiovasular health and exceed the FDA claims associated with heart healthy nutrition.

The ShapeYou.com GearAwards™ were established by health and fitness professionals to recognize outstanding products in the industry. The GearAwards are judged by a team of trainers, coaches, competitors, nutritionists, health care practitioners, industry writers, gym owners and sports, health & fitness retailers. Kardea is honored to meet the high standards of the Gear Awards for four of their products.


Both the Kardea Cranberry Almond bar and the Lemon Ginger bar received these awards.

Root Vegetables & Chick Peas from the Kardea Gourmet

Makes about 8 servings

Parsnips star in this dish. A relative of the carrot, the cooked parsnip delivers a spicier, more pungent and sweeter experience. The carrots and turmeric add the color. The chick pea provides the body and the balance. The earthy notes of the porcini mushrooms complement the sweetness in this dish.

Nutritionally, a 5 ounce serving offers about 9g total fiber (about 3g of soluble fiber) and, thanks to the chick peas, 9g of protein. Low in sodium, this dish is a good source of potassium, delivering over 450mg/serving *.

2 Medium Sized Onions, Chopped
2 Clove Garlic, Chopped
2 Cups Chopped Parsnips1 Cup Chopped Carrots
2 Tablespoons Chopped Dried Porcini Mushroom
3 Cups Cooked Chick Peas
1 Tablespoon of Olive Oil
½ Teaspoon Tumeric
1 Teaspoon Paprika
Pinch of Coarse Ground or Kosher Salt
¼ Teaspoon Cinnamon (optional)

Heat a heavy skillet on a medium–low setting. When hot, add 1 tablespoon of olive oil and immediately added onions and garlic. Cover. Sautee for about 4 minutes. If onions appear to be browning, lower heat. Add parsnips, paprika and turmeric and carrots. Cover pan again and cook until the parsnips are soft. Add porcini mushrooms and chick peas. Cover and cook for another 15 minutes.

Nutritional Profile Per Serving (about 5 ounces):Total Calories: 210Total Fat: 5gFatty Acid Profile: 2.5g mono, 1.5 g poly, 1g saturated, 0g transProtein: 9gCholesterol: 0Carbohydrates: 34.0gTotal Fiber: 9gSoluble Fiber: 3gVitamin A: 55% RDIVitamin C: 15% RDIFolic Acid: 40%Potassium*: 450mgSodium: 30mgVitamin A: 20%Vitamin C: 54% RDI

* Epidemiological and animal studies indicate that the risk of stroke-related deaths is inversely related to potassium intake over the entire range of blood pressures, and the relationship appears to be dose dependent. The combination of a low-sodium, high potassium intake is associated with the lowest blood pressure levels and the lowest frequency of stroke in individuals and populations. Although the effects of reducing sodium intake and increasing potassium intake would vary and may be small in some individuals, the estimated reduction in stroke-related mortality for the population is large

Walnut Basil Pesto -- Lighter, Healthier

We grow a variety of herbs ---oregano, parsley, rosemary and basil-- in the Kardea garden. The oregano and rosemary retain wonderful flavors when they are dried, but the parsley and basil lose their zest. Pesto offers a great way to enjoy these herbs. The pesto also freezes well and can be enjoyed throughout the winter.

We have refined a standard pesto recipe to improve its heart healthy qualities. Sauteed walnuts replace the parmesan cheese, reducing both the sodium and saturated fat levels. The walnuts are a good source of L-arginine and ALA omega-3 fatty acids. Both these nutrients have been found to improve arterial function and blood flow. Moreover, the walnuts help maintain the great pesto consistence.

Both the basil and the parsley are a good source of anti-oxidants, particularly beta-carotene. Fatty acid ratio is a healthy 4:2:1 of monounsaturated: polyunsaturated: saturated.

Use over your favorite pasta or on sandwiches. A small dollop also can be used when serving a hearty soup.

Ingredients
4 Cups Fresh Basil Leaves, loosely packed
1 Cup Fresh Parsley, loosely packed
1 Cup Walnut
2/3 Cup Extra Virgin Olive Oil
4 Large Cloves Garlic, Chopped

Heat a pan over low heat. When hot, add 1/3 cups of olive oil, 3 cloves of chopped garlic and all the walnuts. Sautee 3-4 minute or until garlic is soft but not browned. Set aside and let cool.

In a food processor, add the second 1/3 cup of olive oil, the basil, the parsley and 1 clove of the fresh, chopped garlic. Blend with the sautéed walnuts.

Makes about 2 cups pesto. To freeze, place about .5 cup (enough for about a pound of pasta) in a small container. Cover with a thin coat of olive oil and freeze.

Admittedly, when serving with pasta, a bit of parmesan cheese brightens the dish, but keep it to a sprinkle. You will find that this pesto dish is far lighter than some of the more traditional pesto recipes.

Roasted Tuna with Rosemary

Carving a roast at the table kicks off a great social meal. For heart health and cholesterol management, we have replaced the beef or pork tenderloin with tuna–a 3-4 pound filet.
You may be able to find this filet at your local grocery, but it is more likely that you will need to go to a fish store or upscale food market. Be prepared. They likely will ask what you are planning on making with this large chunk of fish.

Like any good roast, this tuna not only anchors a festive meal, but it also makes great sandwiches the next day.

3-4 Lbs Tuna (skinned whole filet, not steaks)
½ Fennel Bulb, chopped (optional)
2 Cloves Garlic, chopped (optional)
1 Teaspoon Kosher or Sea Salt (optional)

Marinade
½ Cup Olive Oil
1 Juice of a Medium Lemon
½ Cup White Wine preferably one that is not too dry.
2 Teaspoons Rosemary

Combine ingredients for the marinade and pour over tuna. Let stand in covered bowl outside the refrigerator for about 1 hour.

If you decide to use the fennel, prepare while the tuna is marinating. Beyond its lovely flavor, the fennel serves as a moist bed on which the tuna sits while roasting.

Heat a pan on medium heat and then add about 1/4 cup of the marinated, chopped garlic and fennel. Cover and cook until the fennel is tender, stirring occassionally (about 15 minutes). Remove from heat.

Preheat oven to 350 degrees.

Heat a large, heavy pan and coat hot pan with olive oil. Brown the tuna on all sides. If you opted to use the fennel, remove the tuna and place the sauted fennel on bottom of pan. Place the tuna on this bed of fennel . Pour the remaining marinade over the tuna and sprinkle salt. Cover and place in preheated oven. Roast for about 20-25 minutes. Remove from oven. Let this rest for about 5-10 minutes. Bring to the table. You are now ready to slice this tuna into meaty slices, serving medium-rare to medium slices. Spoon over gravy from pan.

Serves 6-8

Nutritional Profile Per 6 ounce Serving:Total Calories: 270Total Fat: Fatty Acid Profile: 7g mono, 2.5g poly, 2.5g saturated, 0g trans; Protein: 34g ; Cholesterol: 55mg; Carbohydrates: 1g; Total Fiber: 0g Soluble Fiber: 0g; Plant Sterols: 250mg (.25g) if using Kardea sterol-fortified olive oil; Omega-3s: 1.7g (Bluefin) Magnesium 20% Recommended Daily Intake (RDI)

Serve with a barley pilaf to enhance cholesterol-lowering benefits.

And if you have leftover, serve cold on a crusty roll with a slice of tomato, a few diced capers, a drizzel of olive oil & bit of dijon mustard.

Sea Scallop with Vermouth & Lemon Zest

Matt Burg, a good friend, fellow foodie, and a lead Columbia University researcher in the relationships among stress, high blood pressure and heart attacks, and I were walking the trails of a Connecticut state park. I relayed to him a scallop dish that we had served the night before. Matt said he shied away from scallops because of the amount of butter (high in cholesterol-raising saturated fats) that he thought needed to be used to make a great scallop dish. This recipe will dispel him of such a belief. One serving not only provides a delicious protein, but it also delivers about 400mg of Omega-3s.

16 Large Sea Scallops
½ Cup Dry Vermouth
½ Teaspoon Fennel Seed, chopped fine
2 Teaspoons Lemon Zest, chopped coarse
1 Tablespoon Olive Oil
1/4 Cup Fresh Parsley, chopped coarse

On a medium setting, heat a pan large enough to place all the scallops on the bottom with some space between each. When hot, coat bottom with olive oil. Add vermouth and scallops. Cover for 3 minutes. Remove from heat and add lemon zest. Cover for another 1 minute. Add fresh parsley and serve.

Middle-Aged Cholesterol & Golden-Years Dementia

Even moderately elevated cholesterol levels in midlife are strongly associated with later risk of Alzheimer's disease (AD) and vascular dementia (VaD), new research suggests [1].

Lead author Dr Alina Solomon (University of Kuopio, Finland) and colleagues used data from the Kaiser Permanente Northern California Medical Group to investigate the relationship between midlife cholesterol and dementia and found that cholesterol defined as "borderline high" of 200 to 239 mg/dL increase risk.

"Both physicians and patients need to know that elevated cholesterol increases the risk not only for heart disease, but also for dementia," Solomon said. "The most important finding was that even moderately elevated cholesterol at midlife can increase the risk of both AD and VaD later in life."

The study is published in the August 2008 issue of Dementia and Geriatric Cognitive Disorders.
The study included 9844 subjects who had undergone detailed health evaluations during 1964 to1973, when they were ages 40 to 45 years.

Comparing those with cholesterol below 200mg,dL, the analysis showed Alzheimer's disease hazard ratio for midlife borderline cholesterol (200-239 mg/dL) and 1.57 for high cholesterol (>240 mg/dL).

The risk of vascularr dementia hazard ratios were 1.50 for borderline cholesterol and 1.26 for high cholesterol.

Dr Robert Stewart (King's College London, UK) said that the Solomon study data are "convincing." "In general there is now a large body of evidence that indicates that what is bad for the heart is bad for the brain—that is, that the well-known risk factors for coronary heart disease and stroke are also risk factors for dementia (whether this is classified as Alzheimer's disease or vascular dementia)," Stewart said. [2]

"So the real message for clinicians is not to do anything differently, but to be aware that what they should be doing already—identifying and treating high cholesterol, high blood pressure, and diabetes and promoting healthy diet and active lifestyles—is likely to have more benefits than originally envisaged and should reduce risk of dementia as well as reducing risk of cardiovascular disease."

Kardea Nutrition enables cholesterol lowering and heart healthy diets.

[1] Solomon A, Kivipelto M, Wolozin B, et al. Midlife serum cholesterol and increased risk of Alzheimer's and vascular dementia three decades later. Dement Geriatr Cogn Disord 2009; 28:75-80
[2] Kelly, Janis Elevated cholesterol in midlife increases dementia risk. The Heart.Org August 11, 2009.

Lifestyle Changes Before Statins for Individuals wiith High CRP

Recent studies, notably the JUPITER study published in the New England Journal of Medicine, reinforces the evidence that reducing the level of inflammation in the arteries as measured by C-Reactive Protein (CRP) levels may reduce the development of arterial plaque. The Jupiter study also was focused on the role of cholesterol-lowering medication (the statin, Crestor) to reduce both LDL (bad) cholesterol and CRP. The positive results of the study suggested that many more people --- even those with otherwise good cholesterol levels but with high CRP levels---be prescribed these medications.

Not so fast, suggests Doctor Roger Blumenthal, director of the Johns Hopkins Center for Prevention of Heart Disease. In an online interview, Dr Blumenthal emphasizes that lifestyle changes, including dietary changes, are the appropriate course of action.

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Major Study Looks to Nutritional Supplements & Heart Health

Boston researchers are launching a large, national trial of vitamin D and fish oil to see whether the dietary supplements reduce the risk of developing cancer or cardiovascular disease. They are also testing the idea that lower levels of vitamin D might explain higher rates of these diseases among African-Americans.

Boston researchers are launching a large, national trial of vitamin D and fish oil to see whether the dietary supplements reduce the risk of developing cancer or cardiovascular disease. They are also testing the idea that lower levels of vitamin D might explain higher rates of these diseases among African-Americans.

Dr. JoAnn Manson and Dr. Julie Buring, both of Harvard Medical School and Brigham and Women’s Hospital, hope to enroll 20,000 healthy older people in the $20 million study funded by the National Institutes of Health.

One quarter of the participants will be black. The researchers believe higher rates of cancer, heart disease, and stroke among blacks, compared with whites, might be related to dark skin’s lower ability to make vitamin D from absorbing sunlight, and they want to establish whether taking vitamin D supplements could reduce or eliminate these disparities.

“African-Americans have a higher risk of vitamin D deficiency and a greater frequency of certain types of cancer and diabetes and hypertension, so I think that it will be of great importance to look at whether something as simple as taking a vitamin D supplement can narrow these health gaps,’’ said Manson, who believes the study is one of the first large-scale randomized trials to target a specific group at higher risk for a deficiency of nutrients. “It would be wonderful if something as simple as a vitamin D pill could narrow that health gap.’’

Women over 65 and men over 60 with no history of cancer or cardiovascular disease will be randomly assigned into four groups.

Some will take daily pills with about 2,000 international units of vitamin D and about 1 gram of fish oil. Others will take pills containing no active ingredients. In the two other groups, participants will get one of the supplements and one placebo. “I think it’s important to be cautiously optimistic and not jump on the bandwagon to take megadoses of supplements before a clinical trial helps to clarify their role.’’

Treatment will last five years. Participants will not need to travel to Boston because study forms and pills will be mailed, according to www.vitalstudy.org, the website for the study.

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Selected nutrients already have been found to promote cardiovascular health, notably plant sterol, soluble fibers from oatmeal, barley, psyllium and beans, and mono and polyunsatured fats in place of saturated fats. For more information on nutritional approaches to cardiovascular health, go to Kardea Nutrition. For heart health cooking recipes incorporating these key nutrients, go to Kardea Gourmet

Cardiovascular Disease: The Number 1 Killer of Women

So you think that cardiovascular disease is primarily a problem for men. Think again: More than 500,000 women in the U.S. die each year of cardiovascular disease, making it their No. 1 killer.

In fact, for a variety of complex reasons, the condition is more often fatal in women than in men and is more likely to leave women severely disabled by a stroke or congestive heart failure.

True, women don't usually start showing signs until their 60s--about 10 years after men first develop symptoms. And hormones seem to play a protective role in women before menopause.

But the common belief that premenopausal women are immune to heart problems is just plain wrong. Heart attacks strike 9,000 women younger than 45 each year.

The more scientists learn about a woman's heart and what can go wrong with it, the more they realize that females aren't just small males. There are subtle but important differences in how women's cardiovascular systems respond to stress, hormones, excess saturated fat and toxins like tobacco. There are also some pretty big differences in how aggressively doctors treat women with heart trouble--even in the emergency room when they are in most desperate need of help.

"The vast majority of heart attacks in women could be prevented with a combination of lifestyle modifications and medication," says Dr. JoAnn Manson at the Brigham and Women's Hospital in Boston. "Just making use of existing information could nearly eradicate the disease."

Of course, neither men nor women can do anything about their age or the genes they were born with. (If your father had a heart attack before 55 or your mother had a heart attack before 65, you should pay special attention to your heart health.) And it's still unclear why heart disease seems to strike men and women so differently. Structurally, their hearts and arteries are basically the same; women's hearts are smaller, but in proportion to their bodies. So doctors are pretty sure that any differences are matters of degree rather than kind.

Cardiologists are confident that they understand how heart attacks occur in men. The trouble usually begins when a fatty deposit or plaque, which has taken decades to build up on the inside of a coronary artery, becomes unstable and bursts, triggering a clot that blocks a blood vessel. Doctors can see these plaques during a fairly invasive procedure called an angiogram, in which a catheter is threaded through an artery in the groin or leg up to the arteries of the heart and a dye is then released to make any blockages easier to spot.

Although the research is controversial, some evidence suggests that bursting plaques may not be as important for women as for men. Doctors have long puzzled over the fact that some of their female heart-attack patients--usually those who have not yet gone through menopause--show few signs of artery-clogging plaques on their angiograms. Perhaps their blockages don't occur in the major arteries of the heart, where angiograms are performed and bypasses are most effective. Perhaps blood flow is restricted in the smaller vessels that branch off the coronary arteries. And perhaps the problem isn't plaques at all but the fact that these smaller blood vessels are somehow more prone to spasm, snapping shut at the slightest stress or trigger, cutting off the flow of blood to parts of the heart.

It's also possible that plaques--whether in the main coronary arteries or the smaller vessels--behave differently in women. Unlike men, women tend to distribute all the "garbage" associated with atherosclerosis--such as saturated fat and oxidized waste products--more evenly throughout the arteries. The process is analogous to the way men and women gain weight, says Dr. Noel Bairey Merz of the Cedars-Sinai Medical Center in Los Angeles. "When men get fat, it all goes to their belly," she says. "When women get fat, they tend to get fat all over--fat at the ankles, fat in the sides, fat in the upper arms." So although women generally avoid the monster plaques that kill so many men in early middle age, the continuing buildup in women's arteries may come back to haunt them in their 50s, 60s, 70s and 80s.

Plaques are another reason for women to throw away their cigarettes, as smoking seems to turn stable plaques into unstable ones. "If you look at the plaque under a microscope, it doesn't appear to be the kind of plaque that can become unstable and rupture," says Dr. Robert Bonow of the American Heart Association. "But the surface has become eroded, exposing the material beneath the surface to the blood, which causes blood clots. And it turns out that the women who have this plaque erosion tend to be women who smoked." Those clots can travel through the bloodstream, wreaking havoc in the heart or the brain.

Kardea Nutrition--Delivering Therapeutic Nutrition for Cardiovascular Health, Naturally.

Plant Sterols & Omega-3s Combine To Boost Heart Health

A combination of fish oil and plant sterols demonstrated over a 22% reduction in overall cardiovascular risk. In the September 2008 publication in Atherosclerosis, the researchers reported that they failed to demonstrate similar result for individuals taking fish oil alone.

The study's authors', Michelle A Micallef, University of Newcastle, and Manohar L, Garg, Hunter Medical Research Institute, write, "to date, this is the first study to investigate the combined cardioprotective effects of these two functional foods" in individuals with high cholesterol but without history of heart disease. The authors' conclude that the combine use of fish oil and plant sterol therapy is "an ideal alternative or adjunct to pharmacological treatments, for maximum cardioprotection ih high risk individuals."

Kardea Nutrition delivers a system of products that enable combination therapy, offering delicious foods and quality supplement. The Kardea system extends beyond fish oils and plant sterols to include cholesterol-lowering fiber and monounsaturated-rich extra-virgin olive oil.