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Health Articles

A Better Approach to Cholesterol Issues, Diabetes, High Blood Pressure or Obesity!

Brian Bartholomew - Thursday, December 15, 2011

A NEW APPROACH TO METABOLIC SYNDROME
By: Michael P. Ciell, R.Ph.,

The Greatest Healthcare/Financial Crisis

Metabolic Syndrome (aka Syndrome X) with its four hallmark symptoms of obesity, hypertension, dyslipidemia and hyperglycemia is devastating our country as well as the whole of North America. In March of 2005 the National Institutes of Health and the New England Journal of Medicine published a paper stating that because of this epidemic the current generation is projected to have a shorter life expectancy then the previous one…for the first time in recorded history! Since that paper things have become much worse. Worse, despite the fact we have changed the USDA “Food Pyramid”, developed many new classes of pharmaceutical agents (especially ones for pre-diabetes and diabetes Type II), have taken soda machines out of schools, and even the First Lady’s top priority is the obesity epidemic. This syndrome, with all of its comorbidities (cardiovascular disease, stroke, many cancers, kidney failure, blindness, amputations ,etc.), accounts for the majority of healthcare dollars spent. If the tide is not turned, Metabolic Syndrome will bankrupt our country. This is a fact.

The Pathophysiology of Metabolic Syndrome
In 1987 the late Gerald Reaven, MD, Professor of Medicine at Stanford University’s College of Medicine, first demonstrated that the four hallmark symptoms shared a commonality: hyper-insulinemia coupled with insulin resistance. He coined the term “Syndrome X” to illustrate the point: the four legs of the “X” represent the symptoms (hypertension, central obesity, hyperglycemia and dyslipidemia) and the nexus of the “X” being the causal agents of too much insulin along with insulin resistance (the cells’ do not respond to normal physiologic amounts of insulin). This is the standard, accepted medical model of this disease.

The Failure of Current Treatments
We are being ravaged by this syndrome due to the simple fact that we have ignored the model! Instead of focusing our attention on the root cause we have decided to treat each of the symptoms as separate, unrelated diseases. Thus we have new dietary recommendations and “diets d’Jour”, as well as a plethora of exercise regimens prescribed for obesity and of course, the “diet pills”. There too are the myriad of prescription drugs to ‘control’ the other three symptoms. If our attention is on ‘controlling symptoms’ we have admitted, by default, that there is NOTHING WE CAN DO FOR THE CAUSATIVE FACTORS and we will just have to LEARN TO LIVE WITH OUR DISEASE (i.e. ‘it will always be with us, we’ll just control it’). This attitude of acceptance is bad enough and unaffordable in the long run, but that’s the least of it. If we understand the pathophysiology of this syndrome we readily can see why many of these treatments actually make the other symptoms much worse! Hyper-insulinemia means the patient’s pancreas is secreting an exaggerated amount of insulin in response to rises in blood glucose. This can easily be confirmed by doing a fasting insulin level OR the standard glucose challenge test and ordering insulin levels along with glucose levels at time zero, one hour and two hour intervals post challenge glucose administration.

Sadly, the vast majority of practitioners do not even think about such an important marker. So we dwell on just the glucose level or Hemoglobin A1c (merely symptoms ) and prescribe drugs such as the sulfonylureas (i.e. glyburide, glipizide, glimperide) which cause the pancreas to secrete EVEN MORE INSULIN or we actually give them INSULIN ITSELF in an aggressive attempt to control a symptom. If the model is correct then this therapy should make the syndrome worse……and it does! This is the fundamental reason why we have failed to stem the tide (or actually reverse) this seemingly insidious malady.

The Concept of Homeostasis
If insulin just mediated glucose uptake by our cells and did nothing else, we probably would not have this problem. However this is not the case and when the amount of insulin remains consistently elevated it does other things…..and these things are NOT good. Before discussing the effects of hyper-insulinemia, a review of the fundamental concept of homeostasis should be addressed.

The body is an organism that strives to maintain a constant internal environment in the face of constantly changing, often hostile, external factors. Blood pressure, blood glucose, body temperature, acid / base balance, etc. must remain within a relatively narrow range in order to survive. It does so by means of the action/reaction principle, or mechanisms that exert opposite effects so that a balance may be
achieved. Examples are: vasodilation / vasoconstriction, oxidation / reduction, anabolism/catabolism, assimilation / elimination, etc. These systems are exquisitely regulated primarily by the nervous system and the endocrine (hormonal) system. So if the environmental temperature is 125 degrees, our internal temperature remains at 98.6 degrees. Likewise if the temperature drops to 20 degrees, certain mechanisms are in place to make certain our internal temperature remains a constant 98.6. Glucose homeostasis is essential for life as certain cells in the body can only use glucose as an energy source (certain brain cells, the adrenal medulla, red blood cells, etc.). Whether in times of feast or famine, blood glucose must remain in a certain range and insulin and glucagon are the master hormones that control this process (forget about ghrelin, leptin, incretins and all these ‘new mini-hormones’ that are in the literature today…these are subservient to the two masters). The body needs BOTH of these “master hormones” to maintain balance ( as they have exactly opposite physiological functions….if you know what insulin does, then you automatically know what glucagon does…the exact opposite!) and if an imbalance occurs, dysfunction or “disease” will arise.

The Physiological Effects of Insulin
Insulin’s primary function is mediating glucose uptake to muscle cells, and in this way, helps regulate blood glucose homeostasis. However insulin binds to many other receptors in the body and affects MANY other physiological parameters. And here’s the “rub”. If insulin receptors on the muscle cells become resistant to insulin’s effect (and do not uptake glucose in an effective manner) the pancreas will produce more to ensure glucose uptake will occur. But if we increase insulin levels, what happens to OTHER receptors that are not “resistant” yet and modulate other bodily functions? This scenario becomes way more complicated, in that, these receptors become ‘insulin resistant’ at different times. So a ‘typical Syndrome Xer’ presents to the physician with some central obesity, slightly elevated blood pressure, slightly elevated blood glucose and a less than stellar lipid panel. He is told to lose some weight by eating more fruits and vegetables, cut down on fats and cholesterol (have oatmeal instead of bacon and eggs) and do some light exercise. This is standard, first line therapy of lifestyle changes and sounds very reasonable. This compliant patient makes these changes and returns in two months, shocked and disappointed that his symptoms have become worse! Now he is given a low dose ACE inhibitor coupled with a diuretic for his hypertension and placed on metformin and glyburide to help control hyperglycemia. The glyburide tells the pancreas to secrete even more insulin and he gains more weight. Insulin also “ramps up” the enzyme HMG-Co A reductase which basically tells the body to produce even more cholesterol.

Excess insulin also drives the kidneys to retain sodium and waste magnesium,
which is an essential element for insulin receptor sensitivity. Hypertension and insulin resistance worsen. Usually at this point (if not done sooner) a statin is added along with niacin and another oral hypoglycemic and we ‘start the march’ to insulin therapy. This is why many of these patients will find themselves on six to nine prescription drugs and this is the current “Standard of Care” for this syndrome.

Let Your Food Be Your Medicine
Let us now suppose that the above patient visited a Chiropractic physician first. This particular physician is skilled in the use of a ‘muscle sparing’ protein diet, not a hyper protein diet ala Atkins. This diet is also low in fat, particularly saturated fat and is very carbohydrate restrictive (providing about 40 grams of carbohydrates daily mainly from fibrous vegetables). The physician explains the “medical model” of Syndrome X and relates how the overproduction of insulin can contribute to all his symptoms.

Correcting hyperinsulinemia is very straightforward: all carbohydrates (with the exception of fiber) will eventually be turned into glucose….sometimes quickly, sometimes slowly. As the glucose is absorbed the pancreas begins to secrete insulin (in this case, too much insulin). By restricting the carbohydrates the production of insulin is immediately reduced. The patient is interested but confides that he can be hypoglycemic at times and is afraid of such a restrictive protocol. The physician relates that hypoglycemia is usually the consequence of an overproduction of insulin, not a lack of carbohydrates. He further explains the body has “three tanks of energy” from which to draw. Glycogen (or our stored glucose), muscle, which can be broken down via gluconeogenesis to supply glucose and fat (triglycerides) which can be turned into glucose (from the glycerol) and ketonic bodies which most of the cells In the body can use for fuel. But the body draws on these compartments in a very specific order. It will always use the glycogen first and only when ‘that tank’ is empty, will it then begin to simultaneously burn muscle and fat.

The physician tells the patient if he keeps “putting fuel in the glycogen tank”, he will never be able to access his fat reserves, thus the restriction of carbohydrates. He also says that we never want to lose muscle, thus the inclusion of the adequate amount of protein to replenish what is lost to gluconeogenesis. During the first three days of this protocol the patient may feel a little tired or weak (as the body depletes its glycogen) but once this is gone and the body ‘switches over to muscle and fat’, he will have plenty of energy and hypoglycemic episodes will be a thing of the past. His patient is interested but asks: “ketonic bodies”, does that mean ketosis…I thought that was bad?” Again the physician explains that ketoacidosis is bad and that is why a Type I diabetic would never be placed on this program. In this case ketosis just means ‘living off your reserves’ and is the reason human beings were able to survive times of famines. His concerns allayed, the patient begins the program.

Under The Influence Of Glucagon

Six weeks later the elated patient returns to his Chiropractor. He is thirty pounds lighter and says that his medical doctor told him his blood work was fantastic! In layman’s terms the physician tells him: “Well you have actually reset your pancreas, it no longer is pumping out too much insulin and now you can start to put fruits, grains and dairy back into your diet”. After this patient’s glycogen reserves were depleted and carbohydrates continued to be restricted, the body had to ensure proper blood glucose levels were maintained. Under these conditions the pancreas produces more glucagon (which raises blood sugar) and much less insulin (whose primary function is to lower blood sugar).

But there is more to glucagon than this primary function. Glucagon stimulates two adipocyte (fat cell) enzymes (HSL and ATGL) and inhibits a third (Lipoprotein lipase). The result is the release of trigylcerides from the fat cell (to be used a fuel) as opposed to insulin’s effect which is to store fat. Glucagon enhances the entry of free fatty acids across the mitochondrial membranes so they can be used as fuel (insulin inhibits this). Glucagon also greatly inhibits the action of HMG-CoA reductase (along with all the other enzymes necessary for cholesterol synthesis) and forces cells to pull cholesterol from the blood stream via ‘ramping-up’ LDL receptors (1983 Nobel Prize in Medicine). This is why this patient’s lipid panel came back stellar. Finally in the kidneys the retention of sodium (caused by excess insulin) has now been corrected and his hypertension has resolved. The pathophysiology of Syndrome X is predictable. The reversal of this syndrome is also predictable and repeatable! As a matter of fact this exact method is being employed by over 700 chiropractic practices in the United States and Canada as well as many medical practices. Tens of thousands of patients have experienced same benefits described here.

The Chiropractic physician (because of his/her training and philosophy) can become a leading force in helping to reverse this terrible syndrome. Let this article be a call to action!
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Just 1 TBSP a Day: An Easy Way to Lower Your Cholesterol, Blood Pressure and...

Brian Bartholomew - Monday, July 18, 2011

Just 1 TBSP a Day: An Easy Way to Lower Your Cholesterol, Blood Pressure and...

Posted By Dr. Mercola | July 17 2011 | 204,446 views
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spirulinaBy Dr. Mercola

What if consuming a tablespoon or two per day of a simple food could drastically lower your chances of developing cancer, heart disease or stroke, or of contracting a life-threatening virus such as HIV?

Would your interest be piqued?

There is a unique freshwater plant that has been of enormous interest to nutritional scientists over the past decade, and it shows promise for doing all of the above—and then some. It's one of the most nutrient-packed dynamos of the superfood world.

This simple food is spirulina.

I recently posted a report about the radioprotective effects of spirulina. But its health benefits go far beyond that application. But what exactly is spirulina? You may be surprised!

Spirulina: One of Nature's Near-Perfect Foods




Spirulina is similar to sea vegetables such as dulse, kelp, nori, Kombu, arame, and wakame. Along with its cousin chlorella (another one of my favorites), spirulina is a member of the "blue-green" family—but this family is actually not truly algae.

Although you will often hear the term "blue-green algae," spirulina and its kin are actually cyanobacteria. Cyanobacteria are classified as bacteria because their genetic material is not organized in a membrane-bound nucleus. Unlike other bacteria, they have chlorophyll and use the sun as an energy source, in the way plants and algae do.

Spirulina is primarily produced by two species: Arthrospira platensis and Arthrospira maxima.

One of the special traits of spirulina is its rich protein content—it's 50 to 70 percent protein by weight and contains all of the essential amino acids. Records of the Spanish conquistadors suggest that the Aztecs consumed spirulina as a food source, and the Kanembu people of Central Africa harvested it from what is now called Lake Chad.

Wild spirulina grows in the alkaline lakes of Mexico and on the African continent, although it is commercially grown and harvested all over the world. It reproduces quickly, and because the individual organisms tend to clump together, it's easy to harvest. Commercial production of spirulina is estimated to reach 220,000 tons by the year 2020. Japan is the largest producer of spirulina, as well as the largest consumer.

Spirulina Packs Quite a Nutritional Punch




Spirulina is one of the most nutritious and concentrated food sources on the planet. As a result, it's appearing more frequently all the time in natural foods and beverages, such as green foods and drinks, energy bars and oral supplements.

Spirulina consistently boasts an amazing protein level of 60 percent on average—even better than red meat, which is about 27 percent protein. And spirulina's protein is biologically complete, containing all of the essential amino acids needed for human health. Spirulina also contains a potent array of other beneficial nutrients, including the following:

B vitamins (including exceptionally high B-12), vitamin K, and other vitamins Naturally rich in iodine Minerals (including calcium, iron, magnesium, selenium, manganese, potassium, and zinc)
One of best known sources of gamma-linolenic acid (GLA, an important fatty acid for heart and joints) Other essential fatty acids, including sulfolipids, which may be protective against HIV infection of T-helper cells Phytopigments (phycocyanin, chlorophyll, and carotenoids)
Metallo-thionine compounds (proteins combined with metals that bind heavy radioactive isotopes) Low in carbohydrates (15-20 percent) Eighteen different amino acids

(For specific concentrations of the above-mentioned nutrients in spirulina, refer to Table 1 in this spirulina report by S. Thomas of Parry Nutraceuticals.) In addition to this rich nutritional blend, spirulina has the following special properties:

  • The proteins in spirulina are of a highly digestible type (83 to 90 percent digestible), due to the fact that it does not have cellulose walls, like yeast and chlorella do. Therefore, the net protein utilization (NPU) is high (between 53 and 61 percent) and requires no cooking to increase the bioavailability of its proteins.
  • Studies confirm a very high "protein efficiency ratio" (PER) for spirulina, meaning your body will be able to efficiently use these amino acids.
  • Gamma-linolenic acid is rarely this high in ANY food and normally has to be synthesized by your body from linoleic acid. GLA is a precursor to important biochemicals such as prostaglandins, leukotrienes, and thromboxanes, which serve as chemical mediators for inflammatory and immune reactions.
  • Spirulina has no fatty acids with uneven carbon numbers and very low-level branched-chain fatty acids—two types of lipids that higher order animals, like you and me, cannot metabolize.
  • Spirulina has about the same calcium, phosphorous, and magnesium content as milk, a vitamin E (tocopherol) level comparable to wheat germ, and four times as much vitamin B12 as raw liver!

Research-Based Health Benefits of Spirulina

Now that you have spirulina's nutritional overview, let's take a look at what this unique blue-green cyanobacteria can do for your health. The health benefits of spirulina continue to be widely researched. As a result, there is really no way to cover all of the literature related to its potential benefits because there are so many!  There are scientific studies supporting spirulina's potential usefulness in preventing and/or treating the following health conditions:

ARMD (Age-related macular degeneration) Type 2 Diabetes
Cardiovascular disease, including hypertension NAFLD (Non-alcoholic fatty liver disease)
Liver health and decreased damage from heavy metal exposure Cerebrovascular disease (including stroke)
Nutritional diseases, such as iron deficiency anemia, pernicious anemia (B12 deficiency), vitamin A deficiency, and kwashiorkor Neurodegenerative disorders such as Parkinson's and Alzheimer's
Protection from HIV and other viruses Reduced allergy symptoms
Cancer protection Radiation protection (LINK to recent spirulina radiation article)
Bone marrow and blood health (especially during use of anticancer drugs) Strengthening immune defenses and modulating inflammatory response
Reduced pain sensitivity by inhibiting prostaglandins, which contribute to pain and inflammation Reduction of arthritis symptoms
Protection from the damage of ionizing radiation

As you can see, the health benefits of spirulina are truly far-ranging.  The remainder of this report will focus on how spirulina can address some of the diseases listed in the above table (the ones shown in bold).

Spirulina and Your Eyes

As the population ages, the prevalence of Age-Related Macular Degeneration (ARMD) is on the rise. ARMD is the deterioration of your macula (the region in your eye that controls acute vision), which typically occurs later in life.  ARMD is the leading cause of blindness today.

Your eyes' macular membranes contain several carotenoid pigments called xanthophylls—lutein, zeaxanthin, and possibly astaxanthin, if you're getting it as part of your diet. These special pigments help protect your eyes from damage by slowing down ultraviolet-induced oxidation of lipid membranes, thereby helping prevent degeneration of your macula.

Additionally, xanthophylls may be effective in preventing cataracts. Spirulina provides 3,750 to 6,000 mcg zeaxanthin per serving size (3 grams). Eggs are another excellent source of both lutein and zeaxanthin (200mcg zeaxanthin per yolk). Astaxathin is also another marine based nutrient that is in the carotenoid family and is also a potent preventor of ARMD.

Spirulina and Type 2 Diabetes

Type 2 diabetes is an epidemic in the Western world today. It is really a cluster of related pathologies, including insulin resistance, obesity, dyslipidemia and hypertension. Spirulina has been shown to benefit diabetics in the following ways:

  • Reducing systemic inflammation. (Insulin resistance has come to be associated with a state of systemic low-grade inflammation.)
  • Favorably altering your lipid profile by reducing serum triglycerides and increasing HDL.
  • Improving vasodilation in those who are obese as a result of high fructose diets (which has benefits for diabetics, as well as for those with hypertension and cardiovascular disease).

Spirulina and Your Cardiovascular Health

Diabetes and cardiovascular health are intimately connected, so it's no surprise that spirulina shows great potential for people with cardiovascular disease, in terms of creating better lipid profiles, controlling hypertension, and increasing blood vessel elasticity. Diabetic patients given 2 grams per day of spirulina showed improved glycosylated hemoglobin and better lipid profiles in this 2001 study. And in this study of the Mexican population, 4.5 grams per day of spirulina significantly reduced serum triglyceride levels and total cholesterol, boosted HDL, and reduced blood pressure in test subjects.

It is thought that the lipid action of spirulina may be due to its phycocyanin content, which inhibits pancreatic lipase activity, and this in turn causes higher excretion of triglycerides through your feces.

In one animal study, spirulina prevented hypertension and vasoconstriction in rats fed fructose-rich diets, but rats fed fructose-rich diets without spirulina had those adverse health effects. Hamsters consuming spirulina were protected from developing atherosclerosis inthis 2007 study.

Spirulina and Your Liver

The accumulation of fats in your liver is closely associated with metabolic syndrome and strongly raises your risk for dying from cardiovascular disease. Non-alcoholic fatty liver disease (NAFLD) is the most common cause of chronic liver disease in North America and notoriously difficult to treat, at least with traditional medical measures.

Animal studies suggest spirulina can protect your liver, probably as a result of its high antioxidant properties and its ability to synthesize or release nitric oxide. Studies show that spirulina does the following for your liver:

  • Prevents the buildup of triglycerides in your liver
  • Inhibits lipid peroxidation
  • Reduces liver inflammation
  • Protects your liver from damage by heavy metals, like lead and mercury

Spirulina and Your Brain

The third leading cause of death in the U.S. is stroke. Diets high in antioxidants have been shown to lower your risk for stroke. Two studies (one in the Journal of Agricultural and Food Chemistry, the other in the British Journal of Nutrition) showed that Spirulina reduces platelet aggregation, which plays an important role in vascular diseases by reducing your risk for thromboembolism.

In another study, three antioxidant-rich diets (blueberries, spinach, and spirulina) were compared for their neuroprotective effects. Spirulina was found to have the highest neuroprotective effect, possibly due to its ability to squelch free radicals and reduce inflammation.

And in an Oregon State University study of rats that had induced strokes, the group fed spirulina showed brains lesions that were 75 percent smaller than those in control groups.

Oxidative stress is one major source of inflammation, and in your brain, it can result in loss of dopamine neurons and lead to neurodegenerative disorders such as Parkinson's and Alzheimer's. An enzyme complex called NADPH oxidase has been shown to play a role in these diseases, and the phycocyanin in spirulina can suppress NADPH oxidase, lowering your risk for these age-related brain diseases. (I will go into this further in the next section.)

In animal studies, diets enriched with spirulina were found to reverse the inflammation that can lead to diminished neurogenesis (production of new neurons), which is another factor in degenerative diseases of the brain. Bob Capelli, of Cyanotech Corporation said:

"Spirulina has long been associated with immune building and anti-viral properties, eye and brain health and cardiovascular health, but we now see that spirulina also has anti-inflammatory properties through this research on one of the principal constituents in spirulina, phycocyanin. This study isolates the mechanism of action for phycocyanin as an anti-inflammatory."

Let's look a little more at the antioxidant properties of spirulina—in particular, its special pigmented component, phycocyanobilin.

The Spirulina-Bilirubin Connection

Phycocyanobilin contained in spirulina is a close chemical relative of bilirubin. In mammalian cells, phycocyanobilin is converted into phycocyanorubin, a compound nearly identical to bilirubin. Bilirubin is the chemical responsible for the yellow color of bruises, urine, and jaundice and occurs as a breakdown product of your red blood cells (heme). When a newborn baby gets jaundice, he is placed under "bili lights" in the hospital nursery to prevent brain damage (kernicterus), if his bilirubin levels become too high. The lights break down the bilirubin so it can be excreted.

But bilirubin, at appropriate levels, has a strong free radial scavenging effect.

Until recently, scientists were not aware that bilirubin may actually have anti-inflammatory, antioxidant, and atheroprotective properties—and there is a growing body of scientific and clinical evidence to support this. From an evolutionary/biological perspective, it makes sense that nature would have created a way for your body to break down heme, which can be toxic if it accumulates.

The way bilirubin is thought to provide these health benefits is through its ability to inhibit NADPH oxidase, a metabolic enzyme that is activated in a large number of pathological conditions and generates a great deal of oxidative stress in your body. In fact, NADPH overactivity appears to play a significant roll in a wide range of adverse health conditions, including but not limited to the following:

  • Vascular diseases and vascular complications of other diseases (diabetes, kidney failure, blindness, heart disease, etc.)
  • Insulin resistance
  • Neurodegenerative disorders, like Alzheimer's and Parkinson's
  • Many human cancers
  • Glaucoma
  • Pulmonary fibrosis
  • Erectile dysfunction

NADPH seems to be a chemical that can be helpful or harmful, depending on how much of it is circulating at the time, so it needs to be carefully regulated by your body. For example, NADPH oxidase plays a key role in helping your immune system fight bacteria and helps your T-cells to function properly.

It follows then that preventing many chronic diseases would require finding a means of inhibiting or modulating NADPH oxidase.

Bilirubin is now believed to assist with this modulating effect.

People with Gilbert Syndrome comprise 5-10% of the population and illustrate this phenomenon very nicely—they are genetically predisposed to chronically elevated levels of unconjugated bilirubin. These individuals, having two to three times as much bilirubin as the rest of us, enjoy a greatly reduced risk for coronary artery disease, hypertension and carotid atherosclerosis, and these protections are thought to be related to their high bilirubin levels.  I happen to be one of those with Gilbert's and did not realize until reviewing the research for this article that my elevated bilirubin levels were actually a major benefit.

Since phycocyanobilin is a very close relative of bilirubin—and spirulina is a great source of phycocyanobilin—spirulina has enormous clinical potential due to its NADPH oxidase inhibiting effect. This is why phycocyanobilin has been the focus of a large amount of research of late. Phycobilin extracts have been shown to inhibit NADPH oxidase activity in human aortic endothelium, aortic smooth muscle, and renal cell cultures. And bilirubin protects against diabetic nephropathy via downregulation of NADPH oxidase in rats.

Concluding Remarks

The scientific evidence for spirulina's health benefits is abundant, frequently showing remarkable clinical results. And spirulina's safety is equally impressive! Rodents show no ill effects when fed diets very high in Spirulina. And remember, it was a major component of the Aztec diet.

Spirulina is even good for your pet (be he dog, cat, bird, fish or reptile) promoting a strong immune system, a healthy coat, heart and joint health, and even fresher breath—which is why I now offer SpiruGreen Superfood for Pets. It appears this is a near-perfect food for everyone in your family—one more natural way to take charge of your health.

Sources:
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Chiropractic Care Shown To Reduce High Blood Pressure

Brian Bartholomew - Friday, July 15, 2011

Chiropractic Care Shown To Reduce High Blood Pressure 

Several research articles and numerous case studies have reported reduction or resolution of High Blood Pressure (hypertension) in patients under chiropractic care.   

One notable study,  Atlas Vertebra Realignment And Achievement Of Arterial Pressure Goal In Hypertensive Patients (Journal of Human Hypertension (2007), 1-6), was undertaken by ibp.jpgnvestigators at Rush University's Department of Preventative Medicine in Chicago, after a medical doctor noticed that a number of his patients who had experienced "unexplained" resolution of high blood pressure were under the care of the same local chiropractor.  Curious, this doctor decided to conduct a double blind, placebo-controlled study to explore the hypothesis that realignment of one particular bone in the spine could positively affect blood pressure.  The results of his study indicate that chiropractic adjustment of the top bone in the spine "is associated with marked and sustained reductions in blood pressure similar to the use of two-drug combination therapy."

This landmark study establishes chiropractic care as useful alternative to drug therapy for the management of hypertension.  

A study by Welch and Boone in 2008 demonstrated a significant decrease in diastolic blood pressure and resultant increase in pulse pressure after chiropractic adjustment to the cervical spine.  Click here to read the abstract for their study.  This study also provides a concrete demonstration of physiological effect resulting from chiropractic adjustment.  A copy of the full article is available at Path of Life.

Two other RCTs have recently been completed by Steven Roffers, D.C., a chiropractor and biostatistician / epidemiologist with the Chiropractic Research Alliance.  His studies, to be presented at the International Research and Philosophy Symposium at Sherman College in the fall of 2010, are entitled "Measuring the effects of specific cervical chiropractic adjustments on blood pressure and pulse rate:  A randomized controlled trial" and "A randomized controlled trial to measure the effects of specific thoracic chiropractic adjustments on blood pressure and pulse rate."  Both studies showed statistically significant (p<0.0001 or p=0.0001, respectively) decreases in blood pressure and pulse rate in adjusted individuals, with little or no change in unadjusted or placebo patients.  Links to abstracts and/or full text articles will be provided when these are available.

If you'd like to schedule an appointment at Bartholomew Family Chiropractic where we can check your spine for subluxation that could be causing high blood pressure call or email us.  We'll be happy to help you to explore chiropractic care and your natural options for reduction of hypertension.
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