Cholesterol Lowering – The Natural Way

Last Friday I viewed a story (on ACA news program) about a powerful, natural cholesterol lowering supplement.

It’s from an Italian fruit called Citrus Bergamot Risso. It looks the colour of a lemon, but more rounded like an orange.

It appears that it acts as a powerful antioxidant, lowers blood glucose levels, reduces blood pressure, reduces bad cholesterol and triglycerides, increases good cholesterol.  It’s all natural, clinically tested, by the University of Rome, who ran extensive double blind (the gold standard) clinical trials to prove the effectiveness.  It seems that the people of Calabria, in Southern Italy, have long known about the benefits of this fruit. This region produces 80% of the worldwide production.

The results of the clinical trials suggest that Bergamet may offer a safe alternative drugs in combating hyperlipidemia (high cholesterol) in patients suffering from statins toxicity. Statins unfortunately deplete the production of CoQ10.  Bergamot lowers cholesterol levels without affecting CoQ10 production. As you get older, your body’s CoQ10 poduction slows down and less of it is stored in reserve. CoQ10 is an essential cofactor for energy production in your body and your heart requires especially high levels of it. It is this depletion of CoQ10 that causes muscle fatigue in many people taking statins.

A double blind placebo clinical trial conducted at the Dept of Cardiology of the University of Rome “ Tor Vergata “ and at the Vascular Medicine and Artherosclerosis Unit Cardiology, Villa Salus Medical Center, Marinella on 238 patients produced the following data:

1. Bergamot could be an effective nutriceutical approach to prevent artherosclerosos in patients.
2. Bergamot contributes to lowering plasma cholesterol and lipids in patients, in a range of potency comparable with currently used hypolipidemic drugs such as statins.
3. Bergamot reduces blood glucose by 15%-23% thus offering an alternative approach to control the pre-diabetic states in patients with metabolic syndrome.
4. Bergamot efficiently lowered Total Cholesterol and LDL (bad cholesterol), without inducing any side effects.

So, it’s probably worth your time to take a closer look at the product.  Of course, you must discuss taking any supplement with your medical adviser. The company’s website is www.bergamet.com, though I have noticed some other websites as well.


Desperately Want that Weight Loss Tea?

Healthy, Weight Loss Green Tea

If you’re like quite a few other people, many of whom have written to me, wanting to know where to buy weight loss tea in their local area you’ll love this!

I’ve found a new way for you to get the wonderful health benefits of green tea… There’s a one-off payment of (currently) US$49.97 – so you don’t have to worry about recurring payments and no delivery charges.

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Green4Tea


Antioxidant Comparison – What Tops The Charts?

What Is The Highest Antioxidant Superfruit in the World? – Maqui Superberry

The patent pending Maqui SuperberryTM is jam-packed with antioxidant, delivers highest potency of anthocyanins and polyphenols to help prevent free radicals from doing their damage,2 and leading you to healthy living with the breakthrough antioxidants!

High ORAC value, Certified by Brunswick Laboratories

Brunswick Laboratory Test: Developed by USDA, ORAC test measures a food’s antioxidant ability to neutralize free radicals and potentially mitigate health imbalances.

Maqui SuperberryTM ‘s ORAC value is certified by Brunswick Laboratories, our guarantee that the product deliver consistent exceptional quality, high potency product each and every time.

Fruit and Powder

H-ORAC µmole TE/g

Juice

H-ORAC/Liter

Maqui SuperberryTM, Powder

2500

Maqui SuperberryTM Juice

120,000

Maqui Frozen, Fruit

276

Pomegranate Juice

25,000 §

Acai, Fruit & Skin Powder

997 a

Red Wine

25,700 §

Acai, Fruit

167

Blueberry Juice

20,600 §

Elderberry, Fruit

145 *

Acai Juice

19,500 §

Pomegranate, Fruit

105

Cranberry Juice

15,400 §

Blueberry, Fruit

65 *

Orange Juice

7,400 §

Blackberry, Fruit

52 *

Ice Green Tea

5,300 §

* Data obtained from USDA ORAC report Nov 2007
† Data value obtained from Independent Lab report from Brunswick Laboratories, MA
§ Data obtained from J Agric. Food Chem.,Vol 56, No 4, 2008
a Data obtained from J Agric. Food Chem.,Vol 54, No 22, 20
06

Maqui Comparison Graph











POM Wonderful® is a registered trademark of POM Wonderful, LLC; Agro Labs® is a registered trademark of Agrolabs, Inc ; Genesis Today®† is a registered trademark of Genesis Today Inc; Sambazon® is a registered trademark of Sambazon Inc; Dynamic Health Labs® a registered trademark of Dynamic Health Laboratories Inc;

Highest Anthocyanins & Polyphenols

200% to 300% The Anthocyanins & 130% The Polyphenols Compared to Red Wine

Anthocyanins and polyphenols are shown in scientific studies to be powerful antioxidants, benefiting the whole body by protecting the cells from free radicals, preventing oxidative stress, promoting healthy response to inflammation, and supporting bodily functions for optimal aging health.†

Polyphenols protect the plants from potentially harmful elements in our environment, like ultraviolet radiation and pests.  Emerging science further suggests fruits and vegetables that are high in polyphenols, may help protect our whole health just as they help protect plants.   Researchers now believe that it is the polyphenols that are present in red wine that maybe contributing to the French Paradox.  These phenols compounds inhibit the oxidation of LDL cholesterol and may contribute to good heart health.3

Maqui SuperberryTM has incredibly high levels of naturally occurring polyphenol antioxidants, and is truly the antioxidant superfruit for supporting optimal health.









* Data obtained from USDA ORAC report Nov 2007
† Data value obtained from Independent Lab report from Brunswick Laboratories, MA
§ Data obtained from J Agric. Food Chem.,Vol 54, No 22, 2006


Delivering More Polyphenols


† Data value obtained from Independent Lab report from Brunswick Laboratories, MA
* Data obtained from J Agric. Food Chem.,Vol 56, No 4, 2008