Dietary changes can affect cholesterol levels and other risk factors for atherosclerosis, even over a short period.
Follow the Paleolithic diet for ten days and then switch to the Mediterranean diet, with plenty of fruits and vegetables, healthy fats (olive oil), nuts and seeds.
High doses of vitamin C reduce the risk of cardiovascular disease. Research shows that the risk of heart disease decreases proportionally to the amount of vitamin C one consumes. Recent research confirms that high doses of vitamin C from food protect against cerebral haemorrhages. Eating lots of citrus fruits is not only important to strengthen the immune system, it is also good for the heart and blood vessels.
Vitamin C helps maintain the inner lining of blood vessels. In the approach described here, this is important for keeping blood vessels open and reducing clot formation. When this lining does not function properly (endothelial dysfunction), clotting, leakage of proteins and narrowing of blood vessels can occur.
THE PALEOLITHIC DIET
The Paleolithic diet is based on the eating patterns attributed to our ancestors. Its premise is that foods they could gather or hunt, and foods that can be eaten raw, are suitable for human consumption. Grains such as rice and wheat are excluded, as are dairy products and raw beans and legumes. Raw legumes contain lectins, proteins that can be broken down by cooking. Nuts and seeds are included, while sugars are limited to those naturally present in fruit and berries. The diet is intended to support acid–base balance and nutrient absorption.
In this practice, the diet is used with the aim of lowering cholesterol over ten days and supporting the prevention of cardiovascular disease and other conditions associated with modern lifestyles, including diabetes, obesity and cancer.
General guidelines:
- No sugar (no refined sugars)
- No grain products and no rice
- No dairy products
- No beans or legumes; nuts and seeds are included
- Lots of fruits and vegetables
- Fish and meat in moderation
- Very little salt
The approximate ratio of protein to healthy fats to carbohydrates is 40:40:20. The diet aims to improve the balance of omega-6 and omega-3 fatty acids and is described as predominantly alkaline.