Dr. Russell Blaylock, M.D. is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock writes The Blaylock Wellness Report newsletter and has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders.

Dr. Russell Blaylock, M.D.

Flavonoids Counter Effects of High-Fat Diet

Wednesday, 10 Jul 2013 08:24 AM

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Every now and then, I come across a study that can only be described as fantastic. One such study examined the effect of a high-fat, high-carbohydrate diet on inflammation and free radical production in immune cells in humans.

It has long been known that a diet high in a simple sugar (glucose) alone would cause a rapid increase in free radical formation and inflammation in immune cells circulating in the blood. Researchers have found a similar effect when fat was combined with a high-fat diet.

In this latest study, researchers fed three groups, each consisting of 10 people, a test meal that was essentially junk food: an egg and sausage muffin and two hash brown potatoes.

The meal was taken either with water, a drink containing 75 grams of glucose, or orange juice.

The meal taken with either water or the sugar drink dramatically increased generation of free radicals and caused inflammation, as well as increased the production of an enzyme that worsens inflammation responses (MMP-9). 

The big surprise was that if the subjects drank orange juice with the junk food, there
was no increased inflammation, no free radicals generated, and, incredibly, no rise in blood sugar levels. (For a detailed discussion on inflammation and its role in many diseases, see my newsletter "Inflammation: The Real Cause of Most Diseases.")

The orange juice protected them from the harmful effects of a high-fat, high-carbohydrate diet. (Of course, drinking orange juice can cause problems as well, such as high fluoride content and high sugar content.) And even though the subjects’ sugar levels weren’t  elevated, their insulin levels did increase ninefold.

Most likely, one or both of the main flavonoids in orange juice — which are called hesperidin and naringenin — accounted for the protection. Both are powerful antioxidants that are known to improve blood glucose levels. My special report "Key Vitamins That Save Your Heart, Prevent Cancer, and Keep You Living Long" will give you all the details on the importance of vitamins to your health.

They also have anticancer effects and are anti-inflammatory. Both of these substances are available assupplements without a prescription. You can take 500 mg of hesperidin and 500 mg of naringenin with each meal and be protected from the harmful effects of a high-fat, high-carbohydrate meal.
 
For more of Dr. Blaylock's weekly tips, go here to view the archive.

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