Cardiovascular disease (CVD) is the number one killer in the world, exceeding cancer deaths by more than double. The World Health Organisation (WHO) predicted that by the year 2013, CVD will be responsible for 23.3 million global deaths. Unless genetic, CVD is largely caused by poor diet, obesity, stress, smoking, lack of sleep, physical inactivity and excessive alcohol intake.
Glenn Goldschmidt, owner of Master Health Products, spent years formulating a deliciously tasty nutriment that could improve heart health. The final product contains 5 delicious plant extracts – chia, argan, olive, avocado and rosemary - that all have cardio-health properties and which work synergistically to help prevent, maintain and improve cardiovascular health.
The use of chia dates back to the Aztecs and is currently grown in Argentina, Mexico, Peru, Bolivia and Australia.
Chia helps to maintain a balanced serum lipid profile, which is used to measure and predict cardiovascular risk. The test determines total cholesterol, HDL (good cholesterol), LDL (bad cholesterol) and triglycerides (fat in the blood).
The Salvia hispanica L variety of Chia is the richest plant-based source of PUFAs (polyunsaturated fatty acids), particularly ALA (alpha linolenic acid), a component of omega 3. ALA helps to lower triglyceride and cholesterol levels and therefore, plays an important role in treating and preventing heart diseases, such as high blood pressure, atherosclerosis (hardening of the arteries), high cholesterol levels and heart attacks. Studies have shown that the EPA derivative of ALA reduces inflammation by preventing the formation and release from the cell walls of AA (arachidonic acid), which causes inflammation when present in high levels.
In addition, both EPA and DHA have been shown to reduce inflammation linked to heart disease and arthritis.
Chia is not only rich in omega 3, but it also has a balanced ratio between omega 3 and omega 6 of 3.3:1, or approximately 60% omega 3 and 20% omega 6, of which 67% (by weight) is ALA.
A 2001 published study of patients suffering CVD (cardiovascular disease) showed that chia oil reduced total cholesterol, LDL (bad cholesterol) and triglyceride fats, while increasing HDL or "good" cholesterol.
It is also an effective antioxidant and thus protects the body from free-radical damage, which can cause ageing, cancer and inflammation.
Argan oil has been the subject of extensive studies that acknowledge the important role it plays in maintaining heart health. These various studies have shown that argan has the ability to lower LDL cholesterol levels, blood pressure and the risk of heart attacks, while improving circulation and strengthening the immune system. Argan’s main protective properties stem from its unsaturated fatty acid, polyphenol, sterol, and anti-oxidant content. More specifically, argan oil:
- Contains 80% PUFAs including Omega 3 (alpha linolenic acid), 6 (linoleic acid) and 9 (oleic acid). Omega 3 prevents irregular heartbeat, reduces fatty plaque in the arteries, blood clotting, blood fat (triglycerides) and inflammation and at the same time, increases HDL (good cholesterol). Omega 6 boosts prostaglandins, which decrease the chance of heart attacks, reduce blood viscosity, lowers LDL and blood pressure and improves circulation. Omega 9 acts as a control for the metabolic processes of lipids and cholesterol.
- Has a high antioxidant tocopherol (vitamin E) content, which a number of studies have shown can neutralise free radicals, act as an anti-inflammatory, reduce the oxidation of LDL and strengthen the immune system. Free radicals harm the cells and as a result, can cause heart disease and cancer. It has also been publicised that tocopherols dilate the blood vessels and help to prevent the plaque from being deposited in the arteries. A 10-year Harvard University study with 40 000 women who were 45 or older, showed a 24% lower cardiovascular death rate and for women 65 or older a 26% reduction in non-fatal heart attacks and a 49% decrease in cardio-related deaths.
- Is unique in that it contains the sterols, schottenol and spinasterol, which are not found in other oils. These sterols block cholesterol absorption from the intestines, have potent anti-inflammatory properties, aid in fighting some cancers and help to alleviate arthritis and rheumatism.
- Is packed with natural antioxidant properties of polyphenols that are highly effective in preventing LDL oxidation, which is key in the development of atherosclerosis. Polyphenols also act as anti-inflammatories, increase HDL and stabilise arterial plaque.
- Has the additional antioxidant property of carotenes. The liver converts carotenes to vitamin A, which is known to modulate cardiac structure and function. Recent research suggests that retinoic acid, an active metabolite of vitamin A, may help to control the structural changes of the heart and gene expression that causes hypertrophy (enlargement of the heart).
- Also contains an array of prostaglandins that contribute to heart health. They prevent plaque and blood clots, act as potent vasodilators and control the circulatory system. They also regulate inflammation and reduce pain and swelling, reduce blood viscosity, improve circulation and lower blood pressure and LDL “bad” cholesterol.
The olive oil used in Glenn’s Oil comes from Spain to ensure an exceptionally high content of polyphenols. Polyphenols help to reduce LDL (bad cholesterol), which is a precursor to arteriosclerosis and heart disease. Olive oil’s potency in fighting inflammatory-based conditions, and in particular cardio vascular disease (CVD), is found in a minor polyphenol called hydroxytyrosol that has only recently been discovered in the wastewater used to produce olives. A range of studies have shown that hydroxytyrosol acts as an anti-inflammatory, antimicrobial and antithrombotic (prevents blood clots). These functions are vital in preventing free radical damage, the overproduction of reactive oxygen species (ROS) are chemically reactive molecules containing oxygen. Examples include oxygen and nitrogen and platelet build up. In other words, hydroxytyrosol protects the genetic makeup of both our heart and the cells that line our blood vessels from reactive oxygen molecules i.e. ROS damage. They absorb free radicals and reduce the amount of fat accumulating in our arteries, increase HDL (good cholesterol), reduce inflammation and prevent blood clots. In 2011, the European Food Safety Authority (EFSA) scientific panel sanctioned hydroxytyrosol and stated that “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress”
Hydroxytyrosol is also able to reduce the biochemical markers of inflammation, C-reactive protein and homocysteine, which can cause venous thrombo-embolisms and strokes.
A 2013 study by Dr. Ramon Estruch, a professor of medicine at the University of Barcelona, which showed that a Mediterranean diet rich in olives resulted in a 30% less chance of suffering from heart disease, has received the accolades of the American Heart Association.
Contrary to popular belief, the fat contained in avocado has scientifically been shown to be effective in treating a number of conditions. Firstly, the largest fat portion of avocado oil is made up of phytosterols such as beta-sitosterol, which help to keep inflammation under control, prevent the absorption of LDL (bad cholesterol) into the bloodstream and raises the levels of HDL (good cholesterol). The second lot of beneficial anti-inflammatory fats are called polyhydroxylated fatty alcohols (PFAs), which are common in ocean plants but quite rare among land plants. Thirdly, avos are similar to olive oil in that they are high in oleic acid (omega 9). Oleic acid is a monounsaturated fat which reduces cholesterol levels; helps to lower the risk of strokes and heart diseases and transports fats that help with the absorption of certain nutrients that our bodies need.
Eight different studies that focussed on cholesterol, triglycerides, inflammatory markers, blood pressure and others showed that avos:
- significantly reduced total cholesterol levels.
- decreased blood triglycerides by up to 20%.
- reduced LDL cholesterol by up to 22%.
- increased HDL cholesterol by up to 11%.
Rosemary has been used for centuries for its varied medicinal value including its ability to improve the immune and circulatory system. More recently, a study conducted in 2007 at the University of British Columbia in Canada confirmed that rosemary has antioxidant, anti-inflammatory and antiproliferative (slowing or preventing cell growth) properties. Rosemarinic acid increases the production of a prostaglandin that helps with blood circulation, controls blood pressure and reduces the production of the leukotriene that causes inflammation.
Its antioxidant ability helps to improve the immune system and fight infection by increasing the scavenging free radical activity and combating diseases that are caused by free radicals, including heart disease. Another study published in 2000 showed that rosemary has diuretic properties, which help to reduce blood pressure and reduce the risk of heart attacks, heart failure and strokes.
Glenn’s Oil has combined the similar properties of these five plant extracts in a delicious vegan oil, to give you a daily dose of natural prevention against CVD. For optimal benefits, the oil needs to be used continuously. Regular use of Glenn’s Oil also has the added bonus of leaving your skin younger looking with a finer texture. The oil can be drizzled on various foods or enjoyed by the spoonful just before a meal.