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Atrial Fibrillation Reversal Secrets 🫀 Diet Let's look into the world of atrial fibrillation, or Afib, a common heart rhythm disorder. Recent studies have shed light on dietary choices that may impact Afib risk. Low-carb diets, surprisingly, seem linked to an increased risk of Afib. Why? Reduced intake of anti-inflammatory foods like fruits and veggies might be a culprit. Additionally, the higher protein and fat content in low-carb diets could trigger oxidative stress, associated with Afib. Opting for a diet rich in fruits, vegetables, grains, and nuts while limiting meat intake appears more heart-friendly. Plant-based diets stand out in Afib risk management. They tackle traditional risk factors like hypertension, hyperthyroidism, obesity, and diabetes. High blood pressure, a significant Afib risk, can be positively influenced by a plant-based diet through improved vasodilation and anti-inflammatory effects. Avoiding certain foods also proves beneficial. Dark fish consumption, such as salmon or sardines, has been linked to a six-fold higher risk of Afib. The dark fish thing comes from the Framingham Heart Study. By dark fish, they mean salmon, swordfish, bluefish, mackerel, and sardines. Surprisingly, alcohol intake correlates with an 8 percent increase in Afib risk per daily drink. Weight loss is crucial too. Losing 10 percent or more of body weight significantly reduces the likelihood of developing Afib. A plant-based diet emerges as a powerful tool in preventing, arresting, or even reversing risk factors like high blood pressure, diabetes, obesity, inflammation, and heart disease. Case reports, albeit limited, narrate compelling stories. An 82-year-old man with multiple health issues, including persistent Afib, experienced remarkable improvements. Transitioning to a whole food, plant-based diet resulted in normalized cholesterol, blood pressure, and complete resolution of Afib symptoms. In conclusion, dietary modifications play a paramount role in Afib prevention and management. While case reports highlight success stories, further research is needed. Nevertheless, embracing a plant-based diet holds promise in promoting heart health and reducing the risk of atrial fibrillation. #AtrialFibrillation #HeartHealth #PlantBasedDiet #DietaryChoices #AfibPrevention #HealthyEating #CardiovascularHealth #NutritionScience #WholeFoods #HealthyLiving #HeartRhythmDisorders #MedicalResearch #NutritionalImpact #DietAndHealth #WellnessJourney

5 Key Aspects that one needs to look into, to gently guide patients onto a nutrition plan for their better health and correct chronic diseases. 🌿When advising patients on a nutrition plan, it’s essential to consider various factors that influence their dietary choices and overall health. Here are five critical aspects to address: 🍀Traditional Foods of Ancestors: Exploring the dietary practices of a patient’s ancestors provides valuable insights. Traditional foods often reflect cultural heritage, local availability, and historical adaptations. Incorporating familiar foods can enhance adherence to a nutrition plan. 🌴Evidence-Based Medicine: Rely on scientific research and evidence when designing a nutrition plan. Consider clinical trials, meta-analyses, and expert guidelines. Evidence-based recommendations ensure safety and efficacy. 🌱Current Health Condition: Assessing a patient’s existing health conditions is crucial. Chronic illnesses, allergies, intolerances, and medications impact dietary choices. Tailoring the nutrition plan to address specific health needs and prevent exacerbations. 🌿Nature’s Science: The Plant-Strong Diet: Throughout history, humans have thrived on plant-based diets. Ancient civilizations predominantly consumed fruits, vegetables, grains, legumes, and nuts. Modern research supports the health benefits of plant-strong diets: •Rich in antioxidants: Protect against oxidative stress. •High in fiber: Supports gut health and weight management. •Reduced risk of chronic diseases: Cardiovascular health, diabetes, and cancer. •Sustainable and eco-friendly: Aligns with nature’s balance. 🍂Genetic Predisposition: Our genetic makeup plays a significant role in how our bodies respond to different nutrients. Some individuals may have specific genetic variations that affect their ability to metabolize certain foods. Personalized nutrition based on genetic information can optimize health outcomes. 🌾In summary, a holistic approach that considers genetics, tradition, health status, scientific evidence, and the wisdom of plant-based nutrition can lead to better health outcomes for patients. 🌵Let’s embrace the wisdom of the ages and nourish our bodies with the bounty of nature! 🌱🌿 🫛Do you have some other points that you would like to highlight from your own personal experiences? For testimonials click on the link below. https://g.co/kgs/DGDb8ET #holistichealth #integrativenutrition #integrativemedicine #chronicdiseasecorrection #healthyliving #HealthAndWellness #NutritionScience #CorporateWellness #ChronicDiseaseReversal #EvidenceBasedNutrition #HealthyLiving #WorkplaceWellness #NutritionEducation #LifestyleChange #PreventiveHealthcare

💎💎💎Whatsapp!! 💎💎💎Pro-Inflammatory Diets & anti-inflammatory Diets 57% of Americans Have Pro-Inflammatory Diets Nearly 60% of Americans consume #pro_inflammatory #diets, increasing their risk for #heart #disease, #cancer, and other health issues. The research shows that Black Americans, men, and people with lower incomes are more likely to follow #diets high in #inflammatory #foods. The study used the Dietary Inflammatory Index to measure the inflammatory potential of diets based on components like #red #meat and #alcohol versus #anti_inflammatory foods like #leafy #greens and #fatty #fish. Researchers suggest adding anti-inflammatory foods, such as #garlic, #ginger, and #green tea, to improve health outcomes. 57% of Americans consume pro-inflammatory diets, increasing health risks. Black Americans, men, and low-income individuals are more likely to have such diets. Anti-inflammatory foods like leafy greens, fatty fish, and #turmeric can reduce inflammation. ➡ 💎 You can find more pieces of work by clicking here. https://lnkd.in/eSG67K5G #Pro_Inflammatory #Diets #anti_inflammatory #Diets

https://lnkd.in/eZ787K-G 🚨 **Health Alert!** A groundbreaking study has just been unveiled, linking ultra-processed foods to an increased risk of chronic kidney disease (CKD). Published in the esteemed journal Frontiers in Nutrition, this pivotal research highlights the critical need for a diet rich in natural foods for maintaining kidney health. 🔍 **Key Findings:** - Ultra-processed foods consumption is directly associated with heightened CKD risk. - Emphasizing a diet filled with whole foods could be a game-changer for kidney health. 🥦 **Take Action:** - Re-evaluate your diet and reduce ultra-processed foods. - Incorporate more fresh fruits, vegetables, and whole grains. 📚 Stay informed and prioritize your health by reading the full study in Frontiers in Nutrition. Let's make informed choices for our kidneys' sake! #HealthNews #NutritionScience #KidneyHealth #HealthyEating

Today, we're looking into the crucial role of nutrition in preventing and combating COVID-19. While no specific diet guarantees immunity, adopting certain dietary practices can indeed reduce the risk. Plant-based diets, rich in dark green leafy vegetables, offer unique benefits. These veggies contain nitrates, vital for producing nitric oxide, a frontline defender against infections in our lungs. Additionally, polyphenol phytonutrients in plants may directly inhibit viral infections. Such diets foster a healthy microbiome, essential for overall immune function. Fiber, found in whole plant foods, stands out as the most potent anti-inflammatory component, while saturated fat in meat and junk foods is pro-inflammatory. Studies reveal a strong correlation between inflammatory diets and severe COVID-19 outcomes, independent of pre-existing conditions. Examining thousands of healthcare workers, plant-based diets exhibited a remarkable 73% lower risk of severe COVID-19, even surpassing low-carb diets. This protection extends beyond known risk factors, suggesting a broader impact on overall health. A study involving 600,000 participants, using a plant-based diet scoring system, reinforced these findings. Higher scores correlated with significantly lower risks of severe COVID-19 and infection, even after accounting for other factors like exercise and smoking. In summary, the evidence strongly supports the benefits of plant-based diets in reducing the risk of severe COVID-19 symptoms and infection. A Mediterranean-style diet may cut infection risk by 22%, while a more plant-based approach could halve the risk. For long COVID management, adopting a plant-based diet shows promise in improving various health aspects. Promoting plant-based eating as a public health safety measure could be a game-changer, potentially delaying aging and decreasing disease. Imagine a world where efforts toward healthier diets not only save lives during pandemics but also reduce mortality from major causes. It's time to consider a plant-powered approach for a healthier future. If you love animals and want to discover secrets about training, fitness 💪, and health 🐾, follow my little nuggets! #COVID19 #Nutrition #PlantBasedDiet #Immunity #HealthTips #PublicHealth #Inflammation #DietaryScience #Wellness #LongCOVID #Prevention #HealthyLiving #PandemicPrevention #MedicalResearch #DiseaseRisk #HealthPromotion #HealthyLifestyle #ScienceCommunication #EvidenceBased #HealthEducation #DietAndImmunity #MedicalFindings

The Importance of Diet. Over 80% of illnesses are caused by our own behaviors. Most everyone knows there is an association between heart disease, diabetes, obesity, and hypertension with high lipids (fats in the blood). Equally understandable is the concept that we are what we eat. Men who skipped breakfast had a 27% increased risk of heart attack, were more likely to smoke, drank more alcohol, and were less physically active. Epidemiology is predictive of future disease.   Interestingly, we spend more money on drug research than on food research and education even though studies show that food can dramatically affect health. In clinical practice, recommending food is poorly compensated, labor-intensive, and requires skills not usually found in traditional medical offices or taught in medical schools.   Lifestyle-related chronic illnesses are much more disabling and costly than the 20% of illnesses associated with our genetic makeup or the 10% due to lack of access to care. Medical care is still focused on treating disease, not preventing illness. Most medical education and training are still using a model developed in the 1920s before preventative medicine, which we now know is so effective.   Fad diets, media hype, and most importantly lobbying by the food industry for high-calorie, salty, and fatty foods that encourage larger portions and overeating are perpetuating an obese America. Obesity is the most common reason four of five recruits to the U.S. military are rejected.   Some simple habits have been scientifically proven to decrease heart disease. Moms and researchers agree breakfast is the most important meal of the day. Breakfast eaters are far less likely to have diabetes, heart disease, or obesity. Ten years of dietary habits of 2,900 Americans between ages 18 and 30 are the basis of this conclusion.   Trying to lose weight by not eating breakfast is not a good option. Breakfast eaters end up eating fewer calories and less fat overall, resulting in better nutritional status than those who skip breakfast.   You might ask, “What is the best recommendation for breakfast?” Cereals are a particularly good quality source of soluble fiber that forms a gel-like material that prevents cholesterol absorption. Beans also have this positive benefit, so having a bowl of minestrone at lunch is also recommended.   Steel-cut oatmeal topped with fruit and walnuts, yogurt topped with blueberries and sunflower seeds, whole-grain English muffin with peanut butter, or a smoothie made with milk, yogurt, fruit, bran, and wheat germ are also recommended as healthy breakfast foods.   The moral of the story: Listen to your mom and eat a healthy breakfast to live a longer, happier, and healthier life.

This CNN article, updated on February 28, 2024, discusses the findings from a comprehensive review of 45 meta-analyses involving nearly 10 million people. The study, led by senior researcher Wolfgang Marx from Deakin University's Food & Mood Centre, and postdoctoral research fellow Dr. Melissa Lane, indicates a significant association between the consumption of ultraprocessed foods and an increased risk of developing or dying from a variety of health conditions. Key findings include: - A 50% higher risk of death related to cardiovascular disease and an increased prevalence of common mental disorders associated with higher consumption of ultraprocessed foods. - Increased risks of anxiety (up to 53%) and early death from any cause (20%) linked to high versus low intake of these foods. - Ultraprocessed foods, characterized by high calories, added sugar, sodium, and low fiber, are known to contribute to obesity, type 2 diabetes, and hypertension. - The review found varying levels of evidence associating ultraprocessed food consumption with obesity, sleep disorders, type 2 diabetes, depression, asthma, gastrointestinal health, cardiometabolic risk factors, and cancer. While there is strong evidence for some conditions, such as obesity and diabetes, the evidence for others, like cancer, requires further research. - Nutrition researchers and public health officials are concerned about the widespread prevalence of ultraprocessed foods, emphasizing the need for public health interventions and personal dietary changes to mitigate their health impacts. - Advice for reducing ultraprocessed food consumption includes choosing less processed alternatives, focusing on adding healthy foods to the diet, being mindful of beverage choices, and preferring local restaurants over fast-food chains to avoid these foods. The study, published in The BMJ, underscores the importance of further research on the impact of ultraprocessed foods on health and calls for regulatory measures to reduce their consumption.

Unlock the secrets 🤫 to effective obesity management through nutrition Our latest article highlights the pivotal role of a balanced diet in combating obesity. Key takeaways include: 🥗 Prioritize a variety of nutrient-rich foods to support weight loss and maintenance. 🍎 Embrace fruits, vegetables, lean proteins, and whole grains while limiting processed foods and sugary drinks. 💪 Understand the impact of specific nutrients like fiber, protein, and vitamins on weight management. 🎯 Implement mindful eating and portion control for sustainable health benefits. Want to know more about weight management strategies and insights? Read the full article here 👉 https://urlr.me/nQGbf #nutrition #health #obesity #healthyeating #weightmanagement #malta

It’s quite amazing how insufficient diets are in critical micronutrients! Eating the highest quality food is not optional if one wishes to have a high level of health. And targeted supplementation is often needed. #micronutrients #food #health

It still amazes me how many women I see in clinic follow a low-fat diet. STOP!!!! Park that notion that fat is bad ladies. It is not. Most of us aren’t eating enough of it. Fat can help you lose weight, protect against heart disease, absorb vitamins and boost your immune system. So why the U-turn you may well ask? How did fat end up with such a bad reputation? Over the last 70 years low-fat products have been marketed as the saviour of our health. And the message from governments and the media was – and largely still is because they are quoting out-of-date information – that, when eaten, fat gets stored as fat in the body and puts us at greater risk of heart disease. The demonisation of fat began when an American scientist called Ancel Keys produced the first ‘evidence’ linking saturated fat to heart disease in 1953. He based his scientific opinion on observational data of heart disease, death rates and fat consumption in six countries (ignoring statistics from a further 16 countries because they contradicted his hypothesis) and assumed a correlation between heart disease and eating fat. (As an aside, when another scientist looked at the same research, this time considering ALL 22 countries’ data, no correlation was found). Although there might have been correlation (there was a relationship), it was not causal (didn’t actually cause the situation). Governments (and their health care agencies) across the world began advocating a low-fat diet. They told us to fill up on bread, rice, cereals and pasta, and opt for low-fat or no-fat alternatives wherever we could. Soon, the food industry jumped on board to create products that better satisfied this new advice. They replaced saturated fats with ‘healthier’ vegetable oils, like margarine and shortening – ironically trans fats are now one of the few fats research shows ARE linked to heart disease. The biggest problem is that, when you remove the fat from foods, you need to replace it with something else to make those foods palatable – and this replacement is/was sugar. Now this was a REALLY bad move. So, when I work with women in my nutrition clinic, we drop the notion that all fat is bad and I'll explain why fat is essential in the body… • It’s a concentrated energy source • Fat can be an energy store • Protection – internal (visceral) fat protects your internal organs • ‘Subcutaneous adipose tissue’ helps to maintain normal body temperature and provides padding. • Fats regulate inflammation, mood and nerve function • Every cell membrane in our body is made of fat • It's needed for hormone production • Fats are essential for survival • Fat is the preferred fuel for muscles and the heart • Essential fatty acids are required for healthy skin, healthy cell membranes, healthy nerves, and healthy joints, and to help with the absorption of fat-soluble vitamins A, D, E and K.