Creating a medical therapy plan for heart disease
Atherosclerotic cardiovascular disease (ASCVD or CAD) is caused by a buildup of “fatty” material called plaque in the blood vessels that provide crucial oxygen to the heart. Plaque builds up in size leading to a significant, usually more than 70 percent, blockage of the coronary artery. Occasionally the material can rupture, similar to a pimple, and the material under the thin cap will suddenly enter the blood and result in an acute “heart attack”.
Cardiovascular disease can lead to both unstable and stable angina, chest pain, shortness of breath, an irregular heartbeat, or a heart attack.
Why this 86-year-old biochemist eats no meat
Helen Chandler-Wilde
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Over the past 50 years, a war has been waged over nutrition.
On one side are low-carb diets like Atkins or keto, which argue that starches and sugars are the cause of weight gain and bad health. On the other are low-fat diets which say that we should cut out foods like nuts and red meat, and healthy carbohydrates are completely fine.
Cornell biochemist Dr T Colin Campbell has a radically different answer: we are eating too much protein, particularly from animal sources like meat, eggs and dairy. Campbell, the author of the groundbreaking book
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Obsession, Routine and Food: A Memoir
What I eat now is as much about feeling healthy and happy as it is about the results of my blood tests.
In ancient times of Before Daughter I enjoyed waking up at 4:38 AM for a ritualistic, borderline neurotic, two-hour regimen. That is all but gone now. Fortunately, I have adapted. No matter what time I wake with Miss Vivian, I start with a squeezed lemon in faucet temperature water. Some days, after a night of less than nutrient-dense food, I’ll add some activated charcoal, although I try not to use it more than once a week. I’ve recently employed an intermittent fasting element to my diet that seems to be working. Given the nature of a toddler’s sleep schedule, timing becomes unpredictable, so I simply try not to eat anything
Colorado Springs parents compromise on vegetarian, vegan diets for kids gazette.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from gazette.com Daily Mail and Mail on Sunday newspapers.
Many people are making changes to their diets to eat healthier or in a more environmentally friendly manner. They might choose to eat less meat, less sugar or even adopt an entirely vegan diet. A growing number, however, are choosing a plant-based diet that focuses on foods that come from plants, but may still include animal products, such as meat or cheese.
American biochemist Thomas Colin Campbell coined the term “plant-based” in the 1980s to better explain his research on diet and nutrition. The term surged in popularity in 2016 when Campbell’s book
Since then, plant-based foods have taken the world by storm. They are everywhere: fast-food chains, restaurant menus, grocery stores, social media, food blogs and on your plate. The global plant-based food market is predicted to reach a market valuation of US$38.4 billion by 2025. In the United States alone, the number of plant-based products available increased 29 per cent between 2017 and 2019.