The 93,000 Mile-Long Organ You’ve Never Heard Of

There’s an organ in your body that most people don’t even know about. Yet it’s so important that in one way or another, it can be linked to most heart-related diseases like high blood pressure and heart disease.
It’s a living, intelligent and reactive system. It protects the vessels of every other organ system, even your eyes and your lymph nodes. Your blood brain barrier is part of it, too.
This organ is called the endothelial cell barrier, or ECB for short.
It’s a dynamic system that also regulates the flow of almost every biologically active molecule in your body.

Stir-Fry Root Eases Pain

The other day a new patient came to my office feeling like he was “coming down with something.” There was no fever or coughing… but he felt tired, stiff, and achy. He even told me he was taking four Advils a day – just to get by.
If his story sounds like your life too, you’re among the millions who suffer from chronic pain. It’s the leading cause of disability in the U.S. And I know it can be downright unbearable at times…

Waiting to Exhale

On my last trip to India, I met a yoga teacher at the center where I stayed. Every morning we’d wake before dawn. As we watched the sunrise over the mountain, he taught me how to breathe.
Yoga breathing balances your parasympathetic nervous system. This is your “rest and digest” system. It’s what makes you relax and recuperate. These days, we’re so over-stimulated, we’re always in a state of “fight or flight” (your sympathetic nervous system). Too much stimulation leads to an over dominance of sympathetic tone.
Breathing can change that…

Life Is Like a Box of Chocolates

If you ate chocolate on Valentine’s Day, I have some news for you. You don’t have to feel guilty.
In fact, I have evidence that you may have cut your risk from dying of a stroke nearly in half.
Two studies give us great news about chocolate.
The first study found that people who ate one serving of chocolate per week were 22% less likely to have a stroke.1
The second study found that people who ate 50 grams of chocolate once a week were 46% less likely to die following a stroke than those who didn’t eat chocolate.2
About 80% of strokes occur when there isn’t enough blood getting to the brain.3 Your brain is starved of oxygen and nutrients and begins to die immediately…

Lower This Inflammation Marker

An FDA advisory panel wants to get healthy people hooked on statin (cholesterol-lowering) drugs – with all their ugly side effects.
Yes, the FDA has reacted to a drug company-sponsored study showing that people with high C-reactive protein (CRP) levels had fewer heart attacks and strokes when taking statins.
But they brushed aside the 13 deaths and 18 “confused states” among the participants. And they ignored the increase in adult-onset diabetes as well.

How to Use CoQ10…

You know that I don’t often tell you to take supplements when you can find it in food. But there is one supplement I recommend to all of my patients and take myself every day.
It is Coenzyme Q10 (CoQ10).
CoQ10 puts cancer into remission and is such a powerful heart cure, it reverses heart disease. It acts like a generator for every organ in your body. It increases energy so they function at their best.
CoQ10 is key to the protection of your body’s cells. It’s just like the key you use to lock your front door, keeping you safe and secure. Without enough CoQ10, your cells become weak and open to attack.
Now, CoQ10 is proven to fight what I believe is the root cause of all disease: inflammation…

Taking Vitamins and Still Feeling Sick?

Ever go to a restaurant where they refuse to cook your steak medium rare?
The warning that your meat is not safe unless you cook it until it’s dry and brown is bad advice. It’s not justified by the facts and cooking your food that way can cause arthritis, cancer, diabetes, and heart disease.
This indiscriminate overcooking of food is a bad idea. It denatures protein, breaks down vitamins and removes nutrients. Now I’ve uncovered an even more serious concern. Many cooking techniques that achieve a high temperature trigger a chemical change called glycation that mimics aging. New studies have linked eating these foods to premature aging and a host of chronic diseases.