KC Craichy’s SuperHealth Podcasts: Avoiding Heart Attacks and Strokes

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Posted on 29th February 2012 by admin in Health Alerts |SuperHealth Podcasts

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The examination room is uncomfortably cold and the tissue paper on the exam table is sticking to the underside of your legs. You’ve waited impatiently for your doctor, who finally arrives and delivers sobering news from your routine physical and blood test. He tells you in no uncertain terms that you must make significant changes to your weight, diet, and lifestyle, or a heart attack, stroke, or early death is imminent. Thousands have used this exact scenario as a catalyst to alter the trajectory of their health for the good.

In today’s LivingFuelTV HealthAlert and SuperHealth Podcast, KC and Monica Craichy explain what heart attacks and strokes are, why they are so dangerous, and how you can help yourself and those you love avoid these often-tragic events. Also, learn today that heart attacks and strokes are not the inevitable consequences of age and genetics.


Audio Transcripts

KC: Welcome to LivingFuel TV. I’m KC Craichy. This is my wife, Monica. Heart attack and stroke, if you live long enough, you’re going to have one, right? Not exactly. We’re here today to talk to you about heart attack and stroke prevention.

Monica: Now KC, I think it’s important to say, first of all, what causes a heart attack?

KC: You have a blood clot that enters the artery, that blocks the blood flow coming into the heart. So that blockage starves the heart until it has a problem or ischemia, and that’s an attack on the heart, if you will. So that varies from pain and then it goes away, to death. I mean that’s the whole process we’re talking about here.

Monica: What about stroke?

KC: The same exact process. Now there are other kinds of strokes. There’s a hemorrhage stroke, which is basically the blood is bleeding out of the veins into the brain. But the one we’re talking about here is the blockage, when you have an unwanted clot in the blood blocking the blood flow to the brain, and it’s essentially a brain attack.

Monica: Now why is this such a broad disease right now?

KC: Well, both of these are lifestyle . . . the vast majority you can manage through lifestyle. You can save your life by improving your daily habits, your nutrition habits, getting enough sleep, eating the right foods, reducing the stress in your life or learning to deal with it better, exercising. All these things we talk about reduce the possibility of these occurrences.

Monica: Okay. I was reading, also, up on this, and I was seeing a lot about polyunsaturated fats and excess carbohydrates versus saturated fats. So you hear these terms all the time. Can you explain how that affects this type of disease?

KC: Wow, this is really important. Nutrition is a huge factor. When she talks about polyunsaturated fats, these are what most people are eating, vegetable oils, peanut butter, all these things that people get most of the time. When you go to restaurants, they cook in vegetable oils, and so these are the polyunsaturated fats and they do cause an inflammatory condition in the body. So let’s say that you have oxidized cholesterol. See, it’s not that high cholesterol causes heart attacks, nor is it the high triglycerides that cause heart attacks. It’s the oxidation of high cholesterol. So you have cholesterol in the blood stream and it oxidizes and then it starts to calcify. So then you have like a hose and in that hose, part of it is clogged, and therefore the pressure goes up so you have high blood pressure. Now if you have an inflammatory diet, like these Omega 6 fats, high sugars, grains, all these things, now you have pressure on that vein that doesn’t have as wide an opening to start with. So now you can have either a clot enter in there and block it, or you can just have it pressed down enough to where it is blocked and causing the heart attack or the stroke.

Monica: So how do people know what is a high inflammation food and what is not high inflammation, because that really sounds like it’s key. We want to eat things that don’t create inflammation in the body.

KC: That is one of the primary keys, sure, an anti-inflammatory diet. Eating lots of vegetables, some fruits, not overcooking your foods, not eating red meat too often. Now red meat can be very healthy, but you can’t eat it all the time or you will be in a constant inflammatory state. So sugars, grains, fried foods, all these things cause an inflammatory environment in the body. So we talked about inflammation. So you want to minimize inflammation. Now, interestingly, if you were to have a surgery, we’ve all heard seven days before a surgery, don’t take these nutrients or these supplements or this food.

Monica: What are they, garlic?

KC: Garlic, Vitamin E, Vitamin C, all the list of the ones that you hear about so much and you don’t take them. Why do they not want you to take these before a surgery? Because they increase blood flow in the body. Ginkgo Biloba is another example.

Monica: Which is good really.

KC: Japanese Natto, yes.

Monica: Unless you’re having surgery, you want blood flow.

KC: Absolutely. So if you take the things they tell you not to eat, and interestingly, even many conventional medicine doctors will tell you there’s no benefit to all these nutrients that people are taking, but the proof is that every hospital on the planet will tell you not to take these things within seven days of a surgery because of the increased blood flow and the possibility of bleeding too much during a surgery.

Monica: And people shouldn’t take these things prior to a surgery.

KC: No, no. I’m not suggesting, good point. I’m not suggesting you do that. I’m just suggesting that is a validation point . . .

Monica: That it works.

KC: . . . of a point that we’re trying to make is that you want to increase profusion of blood in the body, in the organs. It’s the way nutrients are transported, oxygen is transported through the body, very, very important. So you want to be clean and open. I mentioned Japanese Natto or Nattokinase, which is a supplement made from Japanese Natto. These things are known to thin the blood or increase the blood flow in the body. Now many of you are already on, you’ve had some kind of congestive heart failure or some kind of heart attack in the past, and so you’re on prophylactic doses of Plavix or Coumadin or some other kind of blood thinner. Now I am no fan of these. They do have their place in medicine. I’m no fan of these particularly long term. They’re not healthy to take long term. Those are called irreversible platelet aggregators. So basically, if you have a cut, you could bleed to death from the most minor of cuts. Fish oil, for instance, is a tremendous increase in blood flow and reducing the viscosity of blood. Fish oil is a reversible platelet aggregator, which means that you could have a cut and although your blood is flowing nice and clean, you still send clotting agents and can stop it. It’s a natural process.

Monica: Now if somebody is on the prophylactics, the medications, they shouldn’t just load up on the fish oil, you’re not saying that either. They should take caution.

KC: Well, I’m not saying that either, but if you can work with a doctor who is nutritionally knowledgeable, he can have you start on smaller doses of fish oil, and they’re supposed to check you every couple of weeks or every week, the viscosity of your blood when you’re on these blood thinners.

Monica: Maybe they can transition over from blood thinners?

KC: As the tests come in, you can reduce the amount, not of the fish oil obviously, but of the pharmaceutical, and increase the amount of the fish oil and continue that process and eventually, hopefully you can get off of these drugs. The point is to keep the blood flowing clean and clear. That is a very important process in avoiding heart attack or stroke, and then obviously eating natural foods. It keeps your vessels flexible. If you see your skin is nice and youthful looking, then that usually indicates that inside also the veins are not hardened and so on. So eating very fresh and eating wise and avoiding the fried foods, all the things we talked about, is a tremendous step in avoiding these terrible occurrences that can change the course of one’s life forever.

Monica: And keeping the sugars low and the excess carbohydrates low.

KC: I’m glad you mentioned that, because on holidays, in particular, say Thanksgiving, it is one of the highest number of people reporting to emergency rooms after eating a buffet at Thanksgiving and all the apple pies, stuffing, and potatoes and all the things they eat, because high insulin, high blood sugar is an enhanced clotting state. It promotes clotting in the blood. If you ever have seen a diabetic, or you have diabetes, that have put insulin in your body, you have to change the sites where you put it in, because of the clotting, where you put the insulin in, it clots.

Monica: And the inflammation, right?

KC: And the inflammation also. So these things would be really powerful strategies, and obviously we didn’t mention much about exercise, but exercise increases blood flow.

Monica: It’s all about flow.

KC: It’s all about flow. It’s all about balance.

Monica: You know another thing that I want to bring up is hydration, because I know that, if people are chronically dehydrated, that makes the blood thicker.

KC: So glad you mentioned that. If you look at athletes who are dehydrated, what happens is you have less volume in the blood, and so the blood, let’s take the kidneys for instance, trying to filter the blood, or even the liver. The blood has to go in here and be processed, and if you don’t have enough blood flow or liquid to make the blood flow, you create a stagnant environment which can eventually cause a terrible complication. So drink plenty of water. That’s one of our foundational principles that we teach here.

Monica: And the body is made up of how much water?

KC: It’s 70 percent water or more. It depends on the stage of life.

Monica: Yeah, and you think about all of the ways that we lose water, through elimination, through sweating, crying, even speaking, sneezing, coughing. I mean there are so many ways that water leaves our body and there’s only one way that it comes in, and that’s if you drink it.

KC: I’m so glad you mentioned water, because people are drinking liquids and thinking it’s water. So many of these liquids you’re drinking are dehydrating liquids. So let’s make sure that we’re minimizing the sweet drinks that we drink. We drink plenty of fresh spring water, and then keep yourself well hydrated and follow the tips we gave you today.

Monica: Oh, and I want to say too, you can always tell if you are hydrated enough just by your urine. If your urine is a heavy, cloudy yellow, that means you’re probably not hydrated enough, but if it’s kind of clear and a very light color, then you’re well hydrated. So just a little tip from mom.

KC: Very well put, very well put. So hopefully these tips will add life to your years and years to your life. God bless you and have a great day.


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