Exposing the Top 10 HEART-DESTROY in Your Diet. Brace Yourself as We Reveal the Culinary Culprits That Threaten Your Cardiovascular Health. Armored with Awareness, Let's Navigate Towards Heart-Healthy Choices Together.
Top 10 Food Varieties That DESTROY Your HEART
Hello, Health Champions! Today, I will discuss the main 10 food sources that annihilate your heart. That's super important to understand because cardiovascular disease is the number one killer of people in the world. 18 million individuals a year bite the dust internationally from this, which is two times as numerous as the number two issue, which is malignant growth. That number includes both heart attacks and strokes. So we could have a problem where the heart doesn't get enough oxygen, and we get a myocardial infarction, but it could also be a clot in the brain or a bleed in the brain called a stroke. So both of those will be included in the cardiovascular disease, and there's very little disagreement on the fact that cardiovascular disease is caused by food. It's our way of life; it's the way that we eat that causes the vast majority of those issues. But, we can't settle on which food varieties cause the issues. So that's what we're going to talk about, and we're going to understand that really clearly so it's important you follow through on all of this so you understand the mechanisms because otherwise, you will just fall into the trap of believing the next list or the next person who claims something. Because if you do a Google Search and you look up (which I did) "foods that cause heart disease," then what you're going to find is out of 759 Million results, the number one result at the top of the page (which was not a paid ad) was Better Health Channel. It, I think, was in Australia or something, but it doesn't really matter because they all say the same thing. Also, they say soaked fat is awful; it causes coronary illness. And it does that because it raises LDL cholesterol, which is a bad cholesterol that causes heart disease. And we want to start understanding that that is not how it works.That was a reality, a legend laid out, a long time back that actually remains with us despite the fact that the proof is incredibly, obvious that this isn't the manner by which it works. Individuals who eat great quality soaked fat live longer; they don't get the coronary illness. It's really the method for turning around coronary illness. The mantra that we hear again and again is to stay away from creature items, for example, margarine, coconut oil, and fat. We should not eat beef, lamb, eggs, or bacon,
and all dairy products should be non-fat or low-fat, is what they tell us. And that is the problem. So we need to understand what the mechanisms are instead.And afterward, they toss in cakes and bread rolls down toward the end, similar to an untimely idea. Also, they don't understand that these two things don't have a place in a similar classification. The animal products are stable saturated fats that are good for you, whereas the pastries are actually really bad because the fat there is primarily a vegetable fat that has hardened and turned partially saturated through a process called partially hydrogenated. And that turns a fat, the vegetable fat that was processed and bad to start with, turned it very, very toxic. That creates all sorts of problems. Yet, that is not even the main issue with baked goods and rolls since they likewise contain sugar and additives as present-day wheat and different grains and starches. So tossing that into a rundown, we frequently see these various classes of food sources that simply combine them as one erratically without understanding anything about why they would have a say in coronary illness. So how about we comprehend the genuine reason for coronary illness for the last time. And we'll start, we'll go backward. We start with cardiovascular disease, and we'll work our way up. Cardiovascular disease is caused by damaged blood vessels. So vascular disease means just that, vascular vessels. And when they get damaged, that's when we experience heart disease. If we get little cracks and damage on the inside, then our body repairs it, and we get sometimes these atherosclerotic plaques and calcifications. On the off chance that we get a lot of blood clusters, they can remove and stream into the cerebrum and cause a stroke. So what then causes the damage? And the answer is there are two things, two things that initiate that actually cause the damage, and that is inflammation and oxidative stress. Those are the end tools that inflict the damage if you will. So then the question is, of course, working our way up here, what causes inflammation and oxidative stress? Which foods do that? The number one mechanism, the number one adaptation in the body that causes these problems is called insulin resistance. It causes both inflammation and oxidative stress, and it's the number one problem for the vast majority of people. But it's not the only problem because you can get heart disease without having insulin resistance, even though it is the cause in most cases. And if you don't have insulin resistance, then it could "Have the actual causes of cardiovascular disease, because this is a sequence of causation. Food number 10 is Rice,
 |
| Rice |
and it's not as bad as some of the other foods we're going to talk about, but it can still be a problem furthermore, here is the reason: we really want to comprehend what glucose and sugars are. When we talk about carbohydrates, it's plant food that we eat that gets picked apart, and we absorb it into the bloodstream as glucose. It is called blood sugar or blood glucose, and that's a six-carbon ring called glucose. Now, that's a monosaccharide, and all plants are made up mostly of glucose. When we eat something sweet, then it is usually a table sugar, a disaccharide. If we have glucose on one side and fructose on the other, we have a six-carbon ring and a five-carbon ring called sucrose or table sugar. So, this side of it is the same thing, and then depending on which disaccharide it is, then this one will change up. It could be different things. And here's the part that most people miss because they say that sugar is bad, but complex carbs are good. And here's what they don't understand: they are exactly the same thing. If we take this glucose and we start chaining it together, then it becomes long chains called starch. That is what we find in rice, potatoes, and grains, etc. When the body stores carbohydrate, then we chain them up a little bit differently, and it's called glycogen, but it's the same stuff. Even wood and fiber are still made up of glucose, except it's just configured a little differently. So, in some cases, we can't break it down. Now that you understand this once and for all, that virtually all carbohydrates are glucose that becomes blood glucose, now you can see that starch is 100% glucose, and therefore it will raise blood sugar, and therefore it will also raise insulin. So, anytime that we raise blood sugar, the blood sugar cannot get into the cell where it needs to perform work and turn into energy until insulin helps it through the gate, so to speak. In this way, at whatever point glucose goes up, the body answers with insulin. It's a beautiful mechanism. It works beautifully unless we start using excess carbohydrates. If we eat some now and then and seasonally, then it's not a problem. The system balances itself. Yet, when we eat starch as the groundwork of our eating routine, and we eat it 365 days every year, the entire day, presently it turns into an issue. It becomes too much, and the system becomes overwhelmed, and we kind of clog up the system, if you will, and we develop insulin resistance. All in all, the inquiry I generally get is, 'Indeed, why Asia could eat rice for such a long time?'' And the reason they could do that was that historically there was not an abundance of food. They ate their rice, but they didn't eat all the processed food. In addition, they were physically active. They had physical labor most of the day. They ate two or three meals per day, not six meals. They didn't have sodas and Coca-Cola to taste on the entire day, and they had no handled food varieties in light of the fact that handled food varieties contain a great deal of grain and a lot of grain and a lot of sugar and a lot of chemicals. So, if you eat the rice by itself and that's all you eat or very little else, there's no abundance, then your body can tolerate it. Be that as it may, when you begin eating the rice in addition to the handled food varieties, presently it turns into an issue. And once you have become insulin resistant, once you have already clogged up your body, now rice becomes a bad thing because it keeps you from reversing it. And I want to mention one more thing about what we just talked about relating to carbohydrates because a lot of people know that white sugar is bad, and a lot of people have heard that high fructose corn syrup is bad. So, they say, 'I'll avoid those too.' But there is really no difference to all the other kinds of sugar. So, whether we call it brown sugar or light brown sugar or powdered sugar, agave or honey or dextrose or grape sugar or molasses or glucose syrup, it is all the same stuff. It is different combinations and ratios of glucose and fructose. That's all it is. So, it's still going to affect your blood sugar the same way. It's still going to create insulin resistance, and it's going to prevent the reversal. And then people go, 'Okay, I get it. I comprehend that those are not entirely ideal, obviously, natural product is as yet phenomenal, correct? We want to eat more products of the soil, right?' Really, no. Organic product is certainly not something terrible except if you have previously evolved insulin obstruction and poor "Wheat is awful, so I eat sans gluten pizza and without gluten bread, etc. Well, you're still eating 100% sugar in the starch that they substitute, so they often put in rice flour or tapioca or sorghum, but it's still all starch. So don't fall for that.
Food number nine is bread,
and all the things we talked about for rice hold true for bread, but this one is a little worse. The starch is the same, the insulin is the same, but the allergies are much more common with bread, wheat, and gluten. A lot of people having trouble with gut health is because of allergies to bread and gluten. So even if you don't test as allergic to gluten, you might want to cut it out and just see what happens to these things. Also, assuming you have sensitivities, assuming that you have unfortunate stomach well-being that makes irritation, that adds to cardiovascular sickness. Food number eight that causes heart disease is Alcohol.
 |
| Alcohol |
And why would that be? Well, alcohol is natural in small amounts. It is a natural substance. We have an enzyme called alcohol dehydrogenase that is a fit that we can break down, so it's not a poison. In that sense, however, when we have excess, then it overwhelms the liver because the liver is the only place that can process and break down alcohol. So you put it in the body and it circulates and it affects every cell, but the liver is the only place that can break it down and get rid of it to neutralize it, if you will. So a lot of things that are not necessarily toxic become bad when we have too much. A glass of wine here and there is not a problem, but a bottle of wine every day is a big problem.At the point when we overpower the liver, we make something many refer to as greasy liver. It used to be the most fatty liver was called alcoholic fatty liver disease, and now most fatty liver is non-alcoholic fatty liver disease caused by fructose. So if you remember, sucrose is half glucose, white table sugar is half glucose and half fructose.That fructose is basically the same as liquor as in just the liver can deal with it. So a little bit is perfectly natural, like a few berries here and there, not a problem. Excess of fructose and sugar and soda and candy and processed food, now we overwhelm the liver and we create a fatty liver. And once that liver is filled up with fat, it becomes very insulin resistant. And because the liver is kind of the metabolic hub, that fat spreads into the abdominal cavity and sets the tone for the rest of the body. So we become insulin safe when we have a greasy liver. So if you want to enjoy a drink now and then, less is better. But if you do, then I would suggest to you that liquor, pure liquor, gin, vodka, whiskey, rum, cognac, etc., is the best one to do because it is distilled, it's evaporated, so it is basically sugar-free. Wine is fermented grapes which have a lot of sugar, but the yeast consume a lot of the sugar, so most of the sugar from the grapes is gone what's more, there's only a tad nibbled left in the wine. Again, it's not a good thing that I recommend, but if you're going to have some, you might as well not have the worst. So a little bit worse than wine is beer because beer has a lot of carbohydrates. It's produced using grain and malt, and the most obviously terrible would be blended beverages since now you get the liquor from the beverage, however you likewise add a lot of sugar. So now you have two things that only the liver can process. It's like you're giving it a double load or more compared to the liquor.Furthermore, I would agree that that sugar is presumably surprisingly more terrible than liquor since liquor, you know when you consume excessively, yet sugar, you don't have the foggiest idea. That it's extremely, habit-forming, and when you have one, you simply need one more and one more and one a greater amount of anything it is you're consuming. Number seven is ultra-processed foods.
 |
| Ultra-Processed Foods. |
So whole foods like meat, nuts, eggs, fish, vegetables, tubers, and fruit, they are natural whole foods like the Earth produced it. But when we chop it up and we dry it and we pulverize it and we add things, we put it in a box, now it becomes ultra-processed. That type of food has been around for a while, but up until maybe 50 years ago, it was less than 10% of the food that we consume. And today in the United States, it's 73% of the food we eat. 73% of the calories come from ultra-processed foods. And for the world as a whole, it's a little lower than that, but it's Light, so if they (the more they can) put these processed oils and remove nutrients, the longer the food lasts on the shelf, which is, of course, good from a manufacturer or a store's point of view because it doesn't spoil. But it's bad for us because it's not food anymore. And as a result, the whole world is becoming overfed and undernourished. We get lots and lots of calories, but we don't get the building blocks that we actually need. As a result, we overeat because the body says, "I'm still not getting all the things I want, keep eating."What's more, obviously, they've added this large number of synthetic compounds that make it alluring, so we continue to eat. Furthermore, accordingly, we obstruct the body, so poor metabolic well-being and insulin opposition and metabolic disorder and everything. It's simply that we're not handling through where the bodies, we're placing more stuff in, and it's becoming stopped up. So on the off chance that we can quit doing that, then the body can handle through and tidy it up once more.
Number six is Inexpensive food,
 |
| Inexpensive food |
which is a sort of handled food. Yet, many individuals believe that since it's warm and it seems to be food and it's sort of comparable here and there, and they truly do place a few meat and things in there, then it shifts focus over to them like genuine food. It seems like it would have a few proteins from the burger and the fish and the chicken, and the bun has some grain in it, and there are a few veggies, some of the time a tad of pickles and onion, etc. In any case, the issue is additionally that you get a sweet bun with it, and the sweet bun is like we discussed. It's bread; it is unadulterated sugar made of starch. The dressing has a lot of seed oils and sugar in it, and afterward, they cook the potatoes, which are unadulterated starch in seed oils, and they reuse the oil. We will discuss that oil, so broiled food additionally adds to this large number of issues. And afterward, obviously, they sell you a pop or potentially a milkshake with that. So as of late, I did an examination where I ate 100 cheeseburger patties in 10 days, and with that, I generally ate servings of mixed greens. Furthermore, I differentiated that since I ate around 2500 calories each day, and I stood out that from in the event that you had eaten the 2500 calories in a drive-through eatery. Furthermore, what I thought of was extremely, terrifying. This isn't the very thing that I ate; this is the very thing that it would have been in a drive-through joint with a similar number of calories. You would move past 300 grams of starch, you just get 70 grams of protein, and around 100 grams of fat, which isn't so much, yet entirely it's some unacceptable sort of fat. Thus carbs were 65, which is essentially comparable to the suggestions, nine percent protein, and 25 fat. So these match the macros that we get suggested. So the inexpensive food industry, they get on board with that fad and say, "Hello, look, we have the carbs and the fat and the protein that they suggest," yet it is way, way an excess of carbs. Furthermore, what they don't make reference to is that with this sort of food, you likewise get 150 grams of added sugar each day, which is very near the standard, to the normal of what individuals eat. So presently we should discuss seed oils; that is number five. So as of late, somebody asked me for what valid reason he generally slams the seed oils,
 |
| Seed Oils |
which are the plant oils and the vegetable oils, however at that point he says that additional virgin olive oil is great. So how about we explain? Observe that indeed, they're completely produced using plants, yet there's a gigantic distinction between them. So the seed oils produced using seeds are high in omega-6, and we really do require both Omega-3s and omega-6s, yet they should be roughly in a coordinated proportion. Furthermore, when we eat these seed oils, they're around 20-to-1, where omega-6 is the high one, which is supportive of fire. So once more, on the off chance that it's in balance, it's anything but something terrible; when it's out of equilibrium, it turns out to be favorable to provocative. Also, when we make these oils, in addition to the fact that they are high in omega-6, yet we process them extremely, brutally. It isn't so natural to get oil out of seeds; you need to apply a ton of tension, a great deal of intensity, and regularly even synthetics. They add solvents like CH3)2CO to extricate the fats out of the seeds or whatever grain now and again. Furthermore, in doing that, the fats become oxidized and smelly. So when we discuss vegetable oils or seed oils, there Presently, it's something else altogether. It wouldn't be my number one oil, yet it would be right on the off chance that it is cold-squeezed and natural. And afterward, it's actually fallen in this negligibly handled, and it's extremely, unique in relation to this brutally over-handled vegetable oil. There are different oils too, like pecan or avocado oil, that can do a virus squeezing. In any case, what you will find is that these will have a genuinely impressive flavor. On the off chance that they don't handle them a great deal, the flavor compounds are as yet going to be in the oil, which I believe is somewhat great. However, many individuals could do without that since they're familiar with that boring oil. So in the event that you make mayonnaise or something, these will have serious areas of strength for flavor, generally.
Issue Food number four is broiled food,
 |
| broiled food |
and not explicitly the reality that we're searing it. It is again about what sort of oil we're utilizing. Furthermore, I'm calling it seed oil, yet it's actually this large number of cruelly over-handled, dull vegetable oils. Furthermore, as though that is not sufficiently terrible, it's the way that we reuse it again and again, that we warm it again and again, and then, at that point, it stays at a high temperature the entire day. Also, in doing that, it gets harmed, it gets increasingly oxidized, and it gets increasingly smelly. So it gets going with a horrible item, and afterward, it deteriorates and more terrible. What's more, doing that, makes a great deal of oxidative weight on the body. So if you somehow happened to sear something, it wouldn't be a horrendous thought if you had any desire to every so often utilize fat or fat or coconut oil. Also, these are steady, they're heat-stable, and they oppose oxidation and turning foul since they're as of now immersed. Furthermore, that is the reason these oils, these fats, are great since they don't get foul, and they don't become oxidized when presented to air. You can keep them on the counter, and you can keep your coconut oil on the counter for quite a long time, it's still great.
Food number three is Margarine,
 |
| Margarine |
and that has somewhat made a stride back recently. Not as many individuals use it, and they have fostered a few better structures. In any case, it's as yet an immense issue, they actually make them from the very oils that we discussed. There are a few brands now that are beginning to utilize some olive oil, and so on, however, don't accept all that publicity since they're not utilizing additional virgin olive oil. They're utilizing a considerably more handled rendition of olive oil. Any other way, the flavor would be an area of strength for excessively. So there is some fair margarine or spread other options, however, be extremely cautious and know that they're not continuously placing the best stuff in there. What's more, to get an oil to quit being an oil and transform into something spreadable, they need to hydrogenate it, they need to solidify it. Also, it used to be that they did to some degree hydrogenated, and that ended up being ridiculously awful. So presently they do all the more completely hydrogenated. In any case, assuming you check the marks, you'll find that essentially all margarine actually has to some degree hydrogenated on the name. Furthermore, when you somewhat hydrogenate something, you transform it into a trans fat. Furthermore, trans fat gets going being one of these oils we discussed, however, at that point, we change the particle significantly more. So presently it's ridiculously really harmful, and it changes the capability of your mitochondria and essentially harms them. Your mitochondria is the thing inside your cell that makes up 95% of your energy. The energy for your reasoning and doing all that you do comes from the energy from mitochondria. Also, these mitochondria are exceptionally delicate to oxidative pressure, to free revolutionaries. Furthermore, with these trans fats only one of the 1,000 awful things they do is meddle, they increment the free extremists in the mitochondria and essentially harm them. So a ton of life span has to do with how sound your mitochondria are. That is the reason they sorted this out, and presently trans fats are prohibited fundamentally, and they need to put it on the name assuming they have any trans fats. So it should be uncovered. Be that as it may, might you at any point trust it? What's the significance here assuming something is trans sans fat? Since we know when something is somewhat hydrogenated, it has trans fats. The inquiry is how much. So you'll find all the time on the name that it's to some degree hydrogenated, but it says on the facade of the bundle trans sans fat. Furthermore, the explanation they can do that is they diminish the serving size down to something incredibly, small. What's more, for however long there are under 0.4999 grams of trans fats per serving, they round it to nothing. What's more, presently they call it trans without fat. In any case, Have a few synthetic substances on those counterfeit phony flavors that they put in all that handled food varieties, and issue
food number one, I would agree, is
Sugar. |
| Sugar |
What's more, the explanation I put that, I would agree, that doughnuts are most likely a little more terrible by the way they consolidate that multitude of terrible variables, however, sugar is the main most awful food since it's all over. It's vacant calories; we get no sustenance. It disturbs practically every metabolic cycle in the body. Half of the sugar is fructose, which acts a lot like liquor and makes a greasy liver, and it is extremely, habit-forming.
Thus, a great deal of the things that are terrible for you, there's sort of a cutoff in the amount you will eat. You'll have a couple of things, you'll have a couple of chomps, and afterward, you're great; you go eat something different. Yet, sugar doesn't work like that. After you've had a pop, you can have another, and frequently individuals can drink a two-liter jug in a day. They can drink a container or a portion of a gallon or a gallon of sweet tea in a day since sugar is so habit-forming, and it leaves no feeling of completion by any means. Furthermore, similar to what I said, the issue is that it is in countless things. Certain individuals know about it, but certain individuals don't actually consider it, yet in things like soft drinks you can drink in a steady progression. Also, when I say sugar, I'm including high fructose corn syrup; they're a similar particle, just a somewhat unique design. It's in treats and pastries and
 |
| Grill Sauce |
frozen yogurts and in food that we as a whole regularly don't ponder, similar to grill sauce is better than Coca-Cola even, and it is pervasive. It's basically totally handled food varieties, and that is the issue with sugar, is that we get it all over the place.
What's more, recollect that all that we discussed here is awful on the grounds that it adds to aggravation, oxidative pressure, and insulin obstruction. Furthermore, practically the food sources you're all informed that cause coronary illness are fine on the off chance that you lay off the stuff that we discussed as terrible. Assuming you partook in this article, you will adore that one. Furthermore, if you genuinely need to dominate well-being by understanding how the body truly functions, ensure you buy in, hit that chime, and turn on every one of the warnings so you never miss a daily existence-saving Website.
==========================
Thank you!
