Cholesterol--The Villain?
Cholesterol is a modified fat called a sterol. It is very much like a wax, insoluble in the bloodstream and seems to be carried through the blood attached to complicated molecules called lipoproteins, “fatty proteins.” The high density lipoproteins (HDL) are considered “good” and low density ones (LDL) are “bad.” The blood levels of cholesterol are usually given as total cholesterol; but to have any meaning the levels should be given as HDL/LDL ratios or each separately. Cholesterol is manufactured within the body, primarily in the liver but also within every cell in the body. It is essential to the construction of the cell membrane which protects the inner portion of all cells. It is also important in the production of the protective barrier of the skin, construction of the steroid hormones and in the production of vitamins. About 80% of the blood serum cholesterol is used in the production of bile salts, so essential to the metabolism of dietary fats. Why then is it considered a “Villain”? Cholesterol is found in the plaques of blood vessels that are narrowed (arteriosclerosis) to the extent that blood flow to the heart muscle, kidneys, brain and other vital organs and tissues is cut off causing heart attacks and other fatal conditions. Thus many consider it the causative factor. But scientific experimentation shows that cholesterol is not the cause of this condition. High serum cholesterol may only be a symptom of an impending arteriosclerosis-one of many factors producing these plaques. It has also been shown that the dietary intake of cholesterol has little, if any, correlation with high serum levels of this nutrient. If excessive intake occurs, the body decreases production to maintain its “normal” levels. However, in the development of arteriosclerosis, a relationship has been shown repeatedly between high serum cholesterol and other factors-heredity, age, hormones, nutrition, tobacco smoking, excessive alcohol intake, obesity, debilitating diseases, hypertension and unknown contributors. Recommended levels for normal total cholesterol are below 200 mgm/daily (National Institute of Health). If above this, it must be broken down into the HDL, LDL, VLDL and triglyceride levels to get a true evaluation. Cholesterol testing is not always reliable, so if you have an abnormal value, have a second or third test. Do not accept tests at shopping malls, health fairs, street stations, etc. Even though high serum cholesterol levels merely indicate future problems, if elevated, they should be lowered to acceptable levels. There are many natural methods of lowering the serum levels such as: 1) use of more dietary fiber especially that found in oats, legumes, fruits, psyllium seed and guar gum, (though recognized for years, fiber was only recently discovered by the advertising media); 2) Omega-3 oil, an essential fatty acid found most abundantly in fish, but also in some plants, vegetables and nuts; especially in flax seed, spinach, mustard greens, walnuts, wheat germ oil, soybean lecithin, tofu, buttermilk and possibly some sea weeds; 3) lowering sugar intake; 4) increasing intake of Vitamin C, E, A, B15, and niacin; 5) light exercise; 6) lecithin increase in diet; 7) increased garlic and onions in the diet; 8) elimination or marked decrease in coffee intake; 9) addition of selenium, chromium, olive oil, alfalfa sprouts, avocados, and other natural substances to the diet. Through the years other products (and surely new ones in the future) have been shown to lower the cholesterol levels. Probably all that is needed to reduce serum cholesterol (and the possible increased risks for arteriosclerosis) is to partake of a natural, balanced vegetarian diet. In a lacto-vegetarian diet the only extraneous sources of cholesterol are milk products (only animal products have cholesterol), intake of which is easily controlled, although we do not believe that it is very important to keep it drastically low. §
Routine Circumcision is Unnecessary
Circumcision is a surgical procedure that has become routine in the last 40-50 years in the United States. It is estimated that 60-80% of all boys born in this country have their foreskin removed. In the beginning this was strictly a religious rite of the Jews and Muslims. It became a routine surgical procedure sometime in the thirties for all males regardless of their religion. It is true that for infants it is a very simple procedure; however, if not done properly, there may be complications-even to the extent of having to remove the entire penis, though this is very rare. In the early days there were many lower urinary tract infections in infant boys. Studies showed that there were fewer infections in the circumcised boys. Indeed it has been estimated that there are from 1-20 times fewer infections in the first year. It has also been shown that there may be 1.5-2 times fewer infections in the circumcised boys from one to fifteen years of age. Recent studies have shown, however, that when the hygiene was improved, there was very little difference in the reporting of lower tract urinary infections in infants or boys whether circumcised or not. The fear of infections, then, is not a valid reason for the surgical procedure. It is said that the circumcised male has slightly less chance to acquire sexually transmitted diseases since the foreskin is susceptible to minor abrasions during sex. It is also said that the incidence of penile cancer is less in the circumcised male. There do appear to be very few circumcised males with veneral warts. Cervical cancer in females has some relationship to these warts. Thus, this may be one valid reason for the ritual. Some doctors say that it is a myth to claim the circumcision reduces penile sensation. This is no myth, as any man that was circumcised in adulthood will testify. There are those who even claim that the trauma of circumcision to the new born is so slight that it can be ignored. I know of no studies that will confirm this and only know of two cases in my own practise that seemed to have some symptoms traceable to this trauma. Adult circumcision is not a simple surgical procedure. It must be done under general anaesthesia, and should only be done by a very experienced urological surgeon. There is a morbidity to the procedure that usually requires at least a week off from work. If it is really indicated, it should be performed in spite of the cost and time it takes to recover. Reasons for the surgical procedure in adults are fairly straight forward, with little controversy. The decision whether to not have the infant male circumcised should be an individual one for each child. If there is any degree of phimosis (tight foreskin), it is probably advisable. There are new techniques of anaesthesia for this procedure, so there is not reason for the child to suffer the trauma of the surgical procedure. The new-born usually heals rapidly after the procedure with few complications, if it is performed by an expert. The decision of the parents should take into consideration the child’s anatomy, the home facilities for cleanliness, the projected lifestyle of the child and the advice of the pediatrician. If the decision is to have the surgery performed, be sure that it is dine by an experienced person who will use anaesthesia. The day of blind acceptance of routine circumcision should be over. In addition to Dr. Tandavan’s analysis, Hinduism Today requested Reverend Swami Satchitananada to comment on circumcision. “There is no mention of circumcision in any Hindu literature, at least as far as I know. Personally, I feel circumcision is against nature. If God wanted that skin to be not there, it would have been very easy for God to not have put it there. If you believe in nature and in God, you must accept it. Otherwise God must be a fool, and we are more intelligent than God!” §
True Villain--Free Radicals
The true villain in arteriosclerosis is the “Free Radical.” It has been shown that these damage the vessel linings, and an attempt to repair is made by deposition of cholesterol into the damaged sites. This results in plaques that increase in size until they block circulation in the vessels. This plaque formation may also be sufficient to increase peripheral resistance of the blood pool, resulting in hypertension. A free radical is a molecule or element with an unpaired electron. Unpaired electrons are very active chemically-"roaming” freely to find another electron as nature attempts to pair all electrons. If a free radical “steals” an electron to complete its pair, another free radical is formed, often leading to a long chain reaction. Free radicals are also often intermediate products in natural chemical reactions. However, they also produce abnormal products that the body does not know how to metabolize which are directly involved in degenerative diseases such as cancer, cardiovascular disease, arteriosclerosis and the aging process. The body does naturally contain some anti-free-radical enzymes, but not sufficient for handling excess free radicals. One of the most frequent sources of free radical chain reactions is the effect of light on the polyunsaturated fats found in vegetable oils. A single photon may set off a 30,000-event chain reaction. Even a dimly lit room will produce many such chain reactions with a result that the oil becomes rancid and many strange and unusual and hazardous products are formed. Oxygen will also speed this process of breakdown, as anyone can attest to, when the oil is left open in warm air. The subject of dietary oils is very complicated and has been greatly ignored by food manufacturers, many dieticians and nutritionists. Some unsaturated fatty acids are essential to proper nutrition of the body. Monounsaturated fatty acid oils are far safer than highly processed polyunsaturated vegetable oils, which rapidly turn rancid under fluorescent lighting on the grocer’s shelves. The food industry spent millions in developing the process of hydrogenation in order to prolong the shelf life of the vegetable oils. Hydrogen in the presence of a catalyst is bubbled through the vegetable oils. During this process, the “double bonds” of the unsaturated oils are broken and replaced with free hydrogen. Thus unsaturated oils become saturated, and also formed at the same time are many unknown and nutritionally hazardous products. The necessary prostaglandins are not formed from these “new” products as they are from the natural unsaturated fatty acid chains. The “new” molecules are also burned poorly and are an inefficient source of energy. For the sake of your health, avoid all margarines, liquid shortenings, partially hydrogenated oils and highly processed vegetable oils. Practically all commercial baked goods use these highly saturated fats. Avoid coconut, palm and palm kernel oils, especially if they have been hydrogenated. These are composed of long-chain fatty acids that are involved in the degenerative processes. Avoid any vegetable oils in cooking, as they are very heat sensitive. Instead use small amounts of butter or extra virgin olive oil in any low temperature frying, even in woks. For salads, olive oil, sesame, avocado or walnut oils are good. To assure the adequate supply of the essential fatty acids, eat flax or pumpkin seeds, soy beans and walnuts. Since these oils are very unstable, the seeds are preferred. Deep or french frying is very hazardous to your health. In order for any vegetable oil to be nutritionally safe, it must be cold-pressed, unrefined, processed under exclusion of light and oxygen, kept in opaque containers and refrigerated after opening. It must not be subjected to high heat and should be used within two to three months after a fresh purchase. §
Fat--How Much and What?
As we have suggested previously the total fat or oil consumption in our diet should consist of no more than 30% ingested calories. This is somewhat less than 3-4 teaspoons of added fat per day, as the balance is obtained from the foods we eat. Of this, no more than 50% should be saturated fats, which have been connected with the degenerative diseases. The balance should be mostly monounsaturated fats, since they are less likely to produce free radicals and are easily digested. In order to prolong the shelf life of your chosen dietary oils, it is suggested that the contents of a capsule of Vitamin E, 200 units, be placed in the oil every two weeks until it is consumed. This will tend to prevent free radical formation and delay rancidity. Also all oils should be kept within the refrigerator in a tightly closed container preferably opaque. The highly advertised “Omega 3 marine lipids” (found in seafood) are said to help prevent heart attacks. Data for this recommendation was taken from a study among Eskimos. Their diet is high in marine lipids and the incidence of coronary disease is low; however, the stress level of their lifestyle is not similar to ours. So there is some doubt about this study’s value. Safflower and sunflower seed oils are very high in polyunsaturated fats, so they are very prone to form free radicals. The shelf life may be 2-3 months, whereas extra virgin olive oil may last 9 months. There are many ways that we can lower fat consumption. When sauteing we can use less oil (e.g. 1 tablespoon instead of 3). instead of sauteing onions and other vegetables, we may soften them in vegetable juices or broths, or they can browned in the oven after spraying with a small amount of oil. This is a good way to prepare low fat “french fries". Deep frying should be eliminated. Heavy cream can be replaced by yogurt and skim milk fortified with milk solids. Yogurt is also a good substitute for sour cream. Delicious popcorn can be made by air popping or in the microwave oven with no fat. Flavors can be added that also contain little or no salt. One may ask if it is advisable to totally eliminate all fat from the diet? This is not entirely possible or desirable. Some studies have been done with tribes that use no fat in cooking. Their caloric intake due to fat was less than 2%. They seemed to be in a state of health comparable to other neighboring tribes that had much higher levels of dietary fat. The vegetables, grains, seeds and nuts we do eat contain some fat so it is almost impossible to totally eliminate it. There is a need for even saturated fats as a source of energy as well as the building blocks for other very essential substances to assure proper function and growth of our bodies. The amount of saturated fat can be reduced below the levels of 50%. but it should never exceed this amount. All recommendations, made here, about dietary fats are true for adults and children over the age of two. Children less than two years of age need a higher fat diet to develop normally. Their diet should consist of mother’s milk and additions suggested by the pediatrician. §
Milk--The Perfect Food?
Cow’s milk is the perfect food for the infant and young calf. But the use of cow’s milk in human nutrition is not quite so perfect. There is the possibility of contaminants in the milk from the diets of the cows, such as hormones, antibiotics and pesticides. There is also the great danger of advanced microbial population since milk is a great medium for microbial growth. There also seems to be an intolerance to milk by some older children and adults. This varies considerably with the past dairy use of the population. The intolerance is due to the decreased formation of lactase in the older population. The peak of lactase formation is between eighteen months and four years of age. Lactase is the enzyme that is necessary to break down the sugar, lactose, into two smaller sugars, galactose and glucose, which can be readily digested. Lactose that is not broken down to these two sugars cannot be digested and ends up in the colon where it produces gas and discomfort. There is available today a commercial lactase, called Lactaid or Lactrase, which can be placed into the milk before consumption or can be taken orally before or after imbibing the milk. This is a truly miraculous product for those who have lactose intolerance, for it allows them to partake of all the good foods that are made with milk. The protein from milk is a good protein and combines well with grains to enhance that source of protein. Indeed many people will alternate milk/grain combinations with grain/ legume combinations in each day’s diet to improve the quality of the proteins. In order to control the microbial population within milk, the government has required that all milk be pasteurized. This is a process where the milk is brought up to a temperature of 161 degrees F for 15 seconds. This has certainly kept a great many of the milk diseases under control. However, testing of milk has often shown that the microbial concentration has still been way over the permitted levels. The number of microbes continues to grow in the refrigerator, the average temperature of which is 40 degrees F. It is advisable to treat even pasteurized milk by bringing it to the boiling point, 212 degrees F. Since there has recently been the salmonella scandal in several large dairies, it is certainly advisable to boil the milk. It also seems that boiled milk is more easily digested than that which is only pasteurized. The boiling produces some change in the proteins so that they are more easily broken into digestible size curds. Other forms of more digestible and healthy milk are fermented products such as yogurt, “curds” and kefir. The commercial varieties usually are very poor substitutes for those that are made at home. The bacterial strains that are so very important to maintain colonic health can be augmented by the ingestion of these fermented milk products, providing that they are natural and not just a combination of gelatin and other chemical thickeners and binders. The home-made cottage cheese, paneer (produced by adding lemon juice to milk), is very tasty and nutritious. Raw cow’s milk has too much fat in it for adult consumption. The constant use of skim milk seems to have some untoward effects upon the arteries with an increase of arteriosclerosis. There is available a 1% fat milk that is much more desirable. The lactase treated milk is 1% fat. Either of these is preferable to the usual milk that is available. These should be boiled and placed into a clean container and kept in the refrigerator. There is one other quality of milk that may be a hindrance. It is said to be mucus forming. In the Ayurvedic system, milk is kaphic. This property of the milk may be important to those who suffer from asthma, allergies of the respiratory tract. But in most persons an eight-ounce-a-day portion of milk should not be too bad. Of course, drinking cold milk may in itself produce mucus or spasm of the bronchi, the same as any other cold drink. §
Baldness--Treating or Coping
Baldness, alopecia, is a condition found in both men and women but is more common in men. It may be partial or complete. It may be characterized by patches of baldness, thinning of hair or total dropping of hair from all over the scalp. Although its cause is obscure, it may be from genetic factors, aging, systemic or local disease. There does not seem to be any significant racial influence. It probably is not caused by the wearing of hats or other restrictive bands on the head. Sudden loss of all the hair has occurred following severe physical or psychological trauma. No causative connection has been found with any vitamin deficiency, although some cases have been seen in total nutritional deprivation. Male pattern baldness is a familial condition and usually begins to show in the lateral frontal area or over the entire vertex of the skull. If this begins in the teen years it is likely to become very extensive. If it occurs later in life, it usually is not so extensive. There is also a less common female pattern baldness that is less extensive and involves mostly the vertex or top of the scalp. This may cause psychological trauma to the female; however, she can handle the problem by wearing a wig. A person that has any of the symptoms of hair thinning, falling out or frequent breaking should have a complete and thorough medical examination to determine if there is any treatable systemic disease. There is a new medical treatment for male pattern baldness that is recently available. This treatment does not work in frontal baldness. Minoxidil topical solution is applied to the area twice a day. In a double blind study of 1431 patients, there was definite evidence of growth of hair in twelve months in all but 11% of those treated. Less than 39% showed moderate or dense growth. There can be no predictions as to who will respond to the treatment. However, it does seem to show better growth in young patients, those balding for less than ten years, and if the area is less than four square inches. Once the treatment is started it must be continued for at least a year before concluding that it will not work. If there is a response, the treatment (which is not inexpensive) must be continued for the rest of one’s life. There has not been sufficient time elapsed with Minoxidil treatment for complete evaluation of the side effects or any adverse effects. It has been noted that people who have cardiovascular disease may have side effects such as increased heart rate, fluid retention and possible weight gain. Anyone anticipating this form of treatment should do so only under the supervision of a trained physician experienced in Minoxidil use. The alternatives to Minoxidil are surgical and cosmetic. Although many dermatologists had very good results with the “punch” hair transplants that were in vogue a few years ago, the results seemed to be fairly temporary. There are wig specialists that are able to make very attractive wigs. These do seem to have some problems of staying in place or falling off at an unfortunate time. Recently there has been increased advertising in the media for methods of treating baldness. Unless the treatment is supervised by a well-trained physician, it should be avoided. It seems that there is a great deal of hoax in some of the treatments offered. At this time there is no known medicine, vitamin or food supplement that may be taken to reverse the balding process. There is an alternative that I highly recommend. After determining whether or not systemic disease is present and after a fair evaluation of the condition, accept that there really is no stigma attached to baldness except that which we place upon it. Being bald does not mean that one is less of a man, less virile or even less attractive. All it means in reality is that a portion of the scalp that once had hair no longer has hair. Otherwise, the amounts of money that can be spent on false hopes, nostrums, and other “treatments” can be very substantial. §