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How to slash heart disease risk by fifty percent

Heart CirculationKeeping blood pressure and lipid biomarkers in line can slash heart disease risk by 50%

It is a disturbing fact that more than half of all men, women and children will succumb to some type of cardiovascular disease, a fact made even more startling because these deaths are fully preventable by following simple dietary and lifestyle modifications. Overweight and obesity, coupled with risk factors including hypertension, excess blood sugar and elevated levels of oxidized cholesterol combine to dramatically increase the risk of heart disease. Once relatively uncommon, congestive heart failure diagnoses are rising at an unprecedented rate as the heart becomes overworked from excessive body weight, vascular dysfunction, continual surges of hydrogenated fats and sugars into the bloodstream and lack of physical activity. Researchers from the Medical University of South Carolina, publishing the results of their work in the American Heart Association journal Circulation, have determined that simultaneously controlling your high blood pressure and high cholesterol may cut your risk for heart disease by half or more.

Simple lifestyle and dietary modifications dramatically lower risk of heart disease

Diagnosticians and medical professional concur that less than thirty percent of the patients they see have both normal blood lipids (cholesterol ratios) and optimal blood pressure readings. The statistics are bleaker for those at highest risk. The elderly, minorities and those with diabetes may benefit most from managing both conditions to significantly reduce their risk of developing cardiovascular disease and early death. Lead study author, Dr. Brent Eagan noted “"The reality is, we know more than enough to prevent 75 percent of heart disease and strokes, but we're not doing everything we could be doing or even doing it at a reasonable level.” The scientists reviewed more than 17,000 American adults who participated in the National Health and Nutrition Examination Surveys in an examination of patients' blood pressure and cholesterol levels. Researchers considered race, age, whether patients smoked, had diabetes, diagnosed heart disease or chronic kidney disease and whether they visited a doctor annually.

Eliminate refined carbohydrates, sugar and fried foods to naturally lower blood pressure and cholesterol levels

The conclusion that lowering blood pressure within an ideal range and controlling cholesterol ratios can lower the risk of developing cardiovascular disease and heart failure by as much as fifty percent should come as no surprise to natural health followers. As this particular study was conducted by allopathic physicians, they naturally conclude that cholesterol lowering medications and drugs to lower blood pressure are indicated, assuming that people require pharmaceuticals to reach optimal goals. Health conscious individuals understand that drugs are not the answer, and very often create many more health concerns than they resolve. There is a growing library of evidence indicating that artificially lowering blood pressure and cholesterol with pharmaceuticals has little effect on ultimate health outcomes, disease progression and mortality. Losing weight and making dietary modifications to eliminate fried foods and sugary treats, coupled with targeted supplements including Resveratrol, Vitamin D3, CoQ10, Hawthorne and garlic extract all work to naturally lower blood pressure and cholesterol ratios to dramatically lower heart disease risk. About the author: Mr Vitamins guest author, John Phillip is a USA-based Nutritional Consultant and Health Researcher  who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. Sources for this article include: http://newsroom.heart.org/news/controlling-blood-pressure-cholesterol-may-significantly-cut-heart-disease-risk http://www.huffingtonpost.com/2013/07/06/blood-pressure-cholesterol-heart-disease_n_3530306.html http://www.sciencedaily.com/releases/2013/07/130701163847.htm

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