PREVENTION OF POSSIBLE HEART ATTACKS THAT MAY OCCUR DUE TO HIGH LDL CHOLESTEROL
(©
Dr.V.M.Palaniappan, PhD: 21 March 2018)
My friend Mr. N.
Jayasubramaniam in Kuala Lumpur, also the chief administrator of an interesting
WhatsApp Group, became much concerned
about some of our friends confused whether or not to take Lactobacillus
plantarum with K2 in the place of Statins for the suppression / prevention
of high cholesterol-related heart problems
It occurred to me that I
should write on this for the benefit of several such people who are ‘addicted’
to taking statins since several years.
The following information,
especially the preventive & curative procedures for the protection against
heart attacks, are based exclusively on my own research, and you cannot find them
anywhere else than my own publications.
1.
Everybody knows that Statins are pharmaceutical
products meant to keep the cholesterol content in the blood within a harmless
range, so that one need not fear of an unexpected heart attack
During
the past three decades or so, doctors have been liberally prescribing statins. So
much so, the general public has become somewhat overly concerned about a
possible heart attack if they avoided taking the drug.
However,
nowadays, many appear to be against the use of statins because of the many
undesirable side-effects.
Of
course, I am one of those who do not believe in taking Statins for this ‘a bit
over-exaggerated’ threat.
There
is already a strong belief that the use of statins is bad for people with
type-2 diabetes. The drug is said to worsen the condition.
2. Mayo
Clinic (1998-2018) has the following to say:
“While statins are highly
effective, they have been linked to muscle pain, digestive problems and mental
fuzziness in some people and may rarely cause liver damage.
Statins include atorvastatin
(Lipitor), fluvastatin (Lescol), lovastatin (Altoprev), pitavastatin (Livalo),
pravastatin (Pravachol), rosuvastatin (Crestor) and simvastatin (Zocor).”
3. According
to Wikipedia (2018): (https://en.wikipedia.org/wiki/Lactobacillus
Acidophilus)
It is common knowledge that the bacteria are
recognisable as of two different kinds:
1. Gram-positive
bacteria
2. Gram-negative
bacteria.
Gram-positive bacteria
does not have an outer membrane, and therefore, it can be easily destroyed by
taking antibiotics.
Lactobacillus acidophilus is a
bacteria that is a Gram-positive.
This is naturally present in our saliva,
stomach and intestine.
When a living microorganism, when consumed in a
living state, gives some health benefits, it is called a Probiotic.
* * * * * *
This word “Probiotic” came into use only since
1980 or so, based on what the Nobel
laureate Élie Metchnikoff told the world in 1907, based ib gus observation that the farmers in
Bulgari lived a longer life because of taking yoghurt*.
The English word
yoghurt is called “Thayiru” in Tamil. When diluted with water, it called
“Moru”.
In Tamil Nadu,
the thayiru has been part of everybody’s lunch-time diet all the time.
I have been
consuming it from my childhood – from the age of two or so, and that was in
1940! It has been a home-made items all the time.
The only lacking matter was that, we have NOT been calling it PROBIOTIC in English! However, we
have been calling it thus in Tamil language!
All other
Indians too have similar words in their regional languages, for nearly all the Indians
have been taking it from time immemorial! *
(* It is very
funny!
It is said that
the Indiansn India, particularly the South Indians, and more so the Tamil Nadu
people, called the Tamilians, have been consuming the yoghurt since more than about 10,000 years –
the Tamil literature has numerous and clear references on this.
It has been
vividly described in the literature of Siddha medicine (the traditional Tamil
System of medicine) that dates back to BC 10,000 to BC4,000 has substantial
evidences on this (National Inst. Siddha, 2018:
http://nischennai.org/ siddhamedicine.html).
The entire
situation appears to be in a sad state!
While it is
true that the Tamils have already recognised the value of yoghurt as a
probiotic some 10 thousand years ago, it required a Nobel Laureate to inform
the same to the world, only a century ago, and that too based on his
observation of the lifestyle of people he was aware of.
The values
of, or even the medicinal properties of the yoghurt, has been vividly described
in the Siddha literature.
* * * * * *
Lactobacillus acidophilus is a
Probiotic. It helps in the digestion of food in the gastro-intestinal tract,
and also prevents ‘bad’ bacteria from giving health problems.
This
bacteria turns sugars into lactic ACID - ferments MILK into YOGHURT (i.e, thayiru),
which is a PROBIOTIC, and helps in digestion, ulcerative colitis, etc.
* * * * * *
This
too is a probiotic, and can help protect the gastro-intestinal system, help in
digestion, fight against some infectious organisms, and the like.
This
microbe takes in Oxygen, and turns it into Hydrogen peroxide.
The
latter can kill other undesirable bacteria in its vicinity. In other words, L.
plantarum can help us by destroying other harmful bacteria in our
gastro-intestinal tract.
This L.
plantarum is present in PICKLES* (and that is good for us), cheese, and
several such fermented products.
(* That
is why, again, the south Indians have been taking pickles made of a wide
variety of vegetables with their yoghurt-mixed rice, called “Thayir
Choru”.
Whether
the pickles are made in the traditional way, or they are prepared using Vinegar
(synthetic or from fruits such as apple cider) as they do it in the restaurants for instant consumption, they are still good as probiotics!
The
pickles have the capacity to kill the unwanted bacteria present in the
intestinal tract!
At
this, it may be of interest to know that garlic pickles and mango pickles are
the best for this purpose, while all the others too possess such beneficial
properties.)
This species works on several proteins, and produces
ACETIC ACID (we often call it vinegar) through a fermentation process. Many undesirable organisms will get
eliminated by this end-product.
Some
people may get severe SKIN ITCH due to some ALLERGIES*
(* This can happen because of the production of histamines in the body when one consumes OLD protein-rich food (cooked a day or more earlier, and 'spoilt' by other bacteria), often treated with some anti-histamine tablets)
This L.
plantarum can help in ‘curing’ it to some extent. It is the Acetic acid that is produced
by this bacteria that helps.
In
other words, even Vinegar (i.e., the acetic acid that is made from fruits, or in a
synthetic manner that can be purchased from supermarkets, or in your grocery
shops), should also be able to help overcome such allergic reactions or skin itches for
a while.
It is
said that L. plantarum can also help in correcting the problem of Irritable
Bowel Syndrom (IBS) (Wikipedia, 2018: (https://en.wikipedia. org/wiki/Lactobacillus_plantarum)
However,
L. plantarum is said to spoil the IRON mineral, and therefore, may not help build
haemoglobin / red blood cell.
When
it comes to the use L plantarum in the place of statins, I don’t think
that has the ability to work on fats – it works only on proteins.
HOWEVER,
since recent times, people have started believing that THIS bacteria L plantarum,
in combination with Vitamin K2 as supplement CAN PREVENT the build-up of
cholesterol in the blood.
Vitamin K2 is known to prevent and even reverse
arteriosclerosis.
Can the
above statement be true?
YES!
IT CAN BE TRUE, INDIRECTLY, for the following reasons:
The CHOLESTEROL
as such may NOT get destroyed or reduced, by taking Lactobacillus plantarum
+ Vitamin K2, for this bacteria works only on PROTEINS, and produces ACID –
ACETIC ACID, also known as Vinegar!
When
people have a HIGH BUILD-UP OF CALCIUM in their body, essentially due to TWO
reasons:
(1)
UNDER-URINATION, and
(2)
Calcium re-absorption from FAECES when people defecate SLIME (shapeless, a bit
watery-kind of faeces),
their
BLOOD VESSEL WALLS (both outside and inside the HEART) get THICKENED (i.e., aretrio-
or atherosclerosis + blockages develop), and the CHOLESTEROL, if it happens to be
too much in the blood, THAT can give HEART ATTACK!
These
TWO substances (i.e., end-product of the bacteria and K2 vitamin), being ACIDs,
they will REMOVE very effectively the CALCIUM ACCUMULATIONS within the body, as
well as within the BLOOD VESSELS & HEART*.
(*
Such calcium accumulations form the main culprits that cause the blood vessel
thickening and heart blockages)
THAT (i.e., the removal of calcium) will prevent heart attacks. Therefore, one need not take STATINS.
In
other words, the answer to the question asked, whether or not taking L.
palntarum + Vitamin K can replace the intake of Statin, is ‘YES, IT WILL
HELP’*.
(* Law
in several countries, including Malaysia, require that you get the approval of
an MBBS-qualified doctor, even if he has qualified with a third-class degree only
yesterday, and registered to practice today, legally, he can approve your
stopping of statin, and I cannot! So, it would be better for you (or any reader
of this article) to get such an approval before listening to my observations!)
If I
were the person with high cholesterol, I would PREVENT the formation of
cholesterol in the body by some easy-to-follow PREVENTION methods.
If I
have high cholesterol in my body, I would EAT pickles (preferably made the
Indian way by the Tamil people) with my RICE mixed with sour MORU / THAYIRU (உப்புச்
சேர்த்த புளித்த
மோரு / தயிரு)
(i.e.,
yoghurt), DAILY AS PART OF MY LUNCH (and not with dinner).
The
bacteria Lactobacillus acidophilus is, most probably, more effective than its sister species L.
plantarum.
Garlic
Pickles and Mango pickles are better than any other. Reason being, garlic and unripe mangos are
ACIDS in themselves, and therefore, they should be more effective than others.
If you
ask me, which one of these is best among the two, I would go for GARLIC
PICKLES, for it has many more medicinal values as well!
Do you
know another amusing fact?
The
normal Assam Jawa (in Malay), PuLLi ( புளி
in
Tamil), Tamarind (in English) added while cooking some vegetables and
‘kuzhambu, especially FISH GRAVY, is another very BEST ANTI-HEART ATTACK
‘medicine’*.
(* It
is sad that the Western medical fraternity still does not know much about the
South Indian diet and the medicinal properties of each of the items consumed.
However,
it is pleasing to know that, since recent past, the Westerners have started
realising the benefits of the traditional diet of South Indians.)
When
it comes to the avoidance of cholesterol build up in the blood, I normally tell
my patients NOT to resort to statins, but to PREVENT the excessive formation of
the ‘bad’ cholesterol (Low Density Lipids – LDL) within the body.
THE
TRUTH REMAINS THUS:
Step-1:
Avoid the build-up of cholesterol in the blood, by preventing trans-fatty acids
that are present in cooking oils that are repeatedly used. (Avoid eating
oil-fried eatables from street stalls and restaurants)
Step-2:
Eat YOUGURT (Thayiru or Moru) mixed with RICE, at lunch time, daily.
Along with it, also take pickles of some kind, preferably garlic or mango ones. It will make a delicious combination.
The L.
acidophilus has also been reported to have the property of reducing lignin
cellulosic tissues (Wikipedia, 2018).
That can be taken to mean, that it can
protect the feet from forming very thick and hardened corn-like horny tissues. However,
this requires more verification.
This
bacteria L. acidophilus is said to convert oxygen into hydrogen
peroxide, as said earlier, and that
would keep away all other food spoiling bacteria.
That
is why Thayir Choru (i.e., a blend of rice with yoghurt and salt) does
NOT get spoilt for a long duration even outside the fridge *.
(* Again, that is why, in the past, prior to the
introduction of automobiles, when people in Tamil Nadu, India, travelled in bullock
carts that took a few days to reach remotely located destinations, they took
with them this Thayir Choru in a container, and ate them until they reached their
destination. This was so because, there were no restaurants of the modern-kind
at that time in history.
As a
reminder of this cultural tradition, even today, the Chettiars of Tamil Nadu
(or wherever they are) prepare this Thayir Choru, calling it Katti
(i.e., packed) Choru, and give it to a newly married couple prior to
their ‘departure’ to the bridegroom’s home. This has been so because, the
Thayir Choru keeps its good quality without getting spoiled by air-borne bacteria.)
Step-3:
Also include some / any pickle that tastes sour, while eating Thayiru Choru or
Moru Choru (i.e., rice with yoghurt), daily.
Step-4:
Eat gravy (kuzhmbu) made with Tamarind / Assam jawa / PuLLi. This
can be consumed twice or thrice a week.
(Fish
curry is made with tamarind. So, you can eat this curry, however, remember, the
rich calcium content in the fish will nullify the good effects of tamarind to
some extent.)
Above
all the above, if you are a firm believer of only the Western medicine, don’t trust
anything that is oriental, and if you happen to have a lot of money, by all means
go ahead taking pharmaceutical products containing “L. plantarum +K2”.
I have
published (in English) in my BLOG, an elaborate article on this. If time
permits, you should be able to find it in my Website: www.ecohealingsystem.com,
Or,
that can also be viewed in my BLOG: http://ecohealingsystem.blogspot.com
* * * * * *
Well
friends,
(a) I hope the above article is of use to you.
I am
aware that most of the Indians, especially many among those who worked in the plantation industries in
Malaysia, appear to have totally forgotten the habit of taking yoghurt/thayiru
as an end-part of their daily lunch.
It
would be nice if they begin to practice again their ancestral / traditional habit of
such a consumption.
One
thing that makes me happy is that, nearly all Indians take pickles.
Again,
some of the ‘highly informed’ Indians
avoid taking pickles because of the ‘threat’ forwarded by their doctors who
frighten them saying that the salt content in the pickles would raise their
blood pressure which can kill them later.
I take
plenty of salt.
I have
given an excellent and scientific explanation as how and why salt is NOT the
culprit for raising the B/P in people, but it is the abstinence of NOT drinking
enough water! (See Palaniappan, V.M. 2001. Heart Problems: Causes, Cure and
Prevention.)
(b) I did not contribute anything to our BLOG for
the past 2 months. The reason for that was: I was travelling in India,
attending to some patients with liver problems and the like. Hence, it occurred
to me that it is high time that I do this, now!
With thanks for reading, and with best wishes,
Dr. Palani, Ph.D.
21
March 2018.
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