High Protein Consumption And Protein Deposits In Blood
Vessel Walls Add To Heart Attack Risk
by Andreas Moritz
aconnective tissues caused by the storage of protein affects the very lives of all cells
in the body. When and wherever in the body such congestion occurs, premature aging
of cells and organs result. On the other hand, wherever the capillary walls maintain
their porous, flexible nature and original thinness, cell nourishment and organ vitality
continue throughout life.

Fat and cholesterol are not the primary blocking agents of blood vessel walls and, can
therefore, not be considered to be the main cause of heart disease or any other
disease in the body. Storage of protein in the blood vessel walls, on the other hand, is
the common factor in all patients who suffer from alimentary (food-caused)
atherosclerosis. Since most people in the advanced nations have consistently been
consuming excessively large quantities of protein, particularly since World War II,
coronary heart disease has become the leading cause of death in the developed
world. As you will be able to see below, most of the leadingrisk elements of suffering a
heart attack are directly or indirectly linked with high protein consumption and protein
deposits in the blood vessel walls. The thickening of blood is an indication of such a
risk.

Thickening of Blood as Measured by Hemocrit or Packed Cell Volume

The Hemocrit is the volume of red blood cells in one liter of whole blood, determined
by a simple and cheap blood test. If it is above 42%, the risk of a heart attack
increases. A healthy person has a Hemocrit of 35% to 40%. Under the assumption
that the presence of larger quantities of protein in the blood is harmless, many
doctors consider a volume of 44-50% to be still in the normal range; research,
however, has shown that heart attacks were twice as high when the Hemocrit
reached 49% compared to when it was 42%. The fact is that the higher the Hemocrit
rises the greater is the risk of suffering a heart attack.

The question arises, why would the volume of red blood increase to beyond 40%?
When the basal membranes and the intercellular tissues become thickened due to
storage of excessive protein, blood flow slows down and becomes obstructed. This
'naturally' increases the concentration of all blood values, including proteins, fats, and
sugar. The thickening of the blood poses a great risk that affects all parts of the body.
To deal with the dangerously high concentration of protein in the blood, the pancreas
secretes extra insulin, but in doing so, the insulin may further injure and weaken the
blood vessel walls. The cells making up the capillary walls start to absorb some the
excessive protein, convert it into collagen, and deposit it in their basal membranes.
Although this has a much-needed thinning effect on the blood, it also reduces nutrient
transport to the cells. When the cells signal malnutrition, the blood nutrient levels begin
to rise until the pressure of diffusion is high enough again to deliver enough nutrients
to the cells.

In the meanwhile, this constant maneuvering raises the number of red blood cells,
which contain the red colored hemoglobin. Hemoglobin combines with oxygen in the
lungs and transports it to all the body cells. With increased thickness of the basal
membranes, the oxygen supply to the cells also becomes restricted. The resulting
increased need for oxygen by the cells raises hemoglobin concentrations in the red
blood cells. However, this makes the red blood cells swell up. Eventually, they are too
enlarged to pass through the tiny capillaries, blocking them altogether.

This even more drastically cuts down the nutrient and water supply to the cells, which
subsequently begin to suffer dehydration. To signal dehydration, the cells release their
water deficiency enzyme renin into the tissue fluid, which through a myriad of
chemical events leads to an increase of heartbeat and cardiac output. This emergency
measure increases water supply to the cells and prevents their demise, but it also
raises the blood pressure. Known as essential hypertension, this situation causes even
more stress and damage to the blood vessels than have already occurred. The vicious
cycle is closed. The preconditions of suffering a heart attack are now in place.

We can therefore conclude that both factors combined (an increased Hemocrit, which
indicates increased blood thickening, and a higher hemoglobin concentration in the red
blood cells) reduce blood circulation. A round, red-colored face and chest are typical
indications of an abnormally high blood volume and a decreased blood circulation in
the adult hypertensive and diabetic patient. The cell tissues begin to dehydrate as
water distribution becomes increasingly difficult. The rate and force of contraction of
the heart muscle increases to help maintain the cardiac output against a sustained rise
in congestion throughout the circulatory system. Eventually, the heart can no longer
afford such strenuous activity and collapses.

-----------------------

(This is an excerpt from the book HEART DISEASE NO MORE! by Andreas Moritz)


About The Author

Andreas Moritz is a writer and practitioner in the field of Integrative Medicine. He is the
author of 13 books on various subjects pertaining to holistic health, including The
Amazing Liver and Gallbladder Flush, Timeless Secrets of Health and Rejuvenation and
Cancer Is Not a Disease. His most recent book is titled 'Vaccine-Nation: Poisoning the
Population, One Shot at a Time'.

Moritz is also the creator of Ener-Chi Art (
) and Sacred Santémony.

Much of his life's work has been dedicated to understanding and treating the root
causes of illness, and helping the body, mind, spirit and heart to heal naturally.

Connect with Andreas at:
Copyright © 2011 by Andreas Moritz
Risk Indications of a Heart
Attack

Most food-related blood vessel
diseases, including heart attacks,
stroke, rheumatism, and angina
pectoris, are not primarily
disorders of sugar and fat
metabolism, but diseases
resulting from protein storage.
Eating too much protein food can
be considered one of the
greatest risk factors for
developing any kind of disease.
The thickening of the basal
membranes of blood vessels and
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