Anti-Inflammation can be controlled effectively by diet and exercise. There is also a new school of thought. Please refer to the link listed below on how to take a proactive stance on your health and well being. The Anti-Inflammation Diet (or anti-inflammatory diet) is a diet aimed at decreasing levels of inflammation in the body primarily through the balance of pro-inflammatory and anti-inflammatory eicosanoids (hormones that ultimately control the entire inflammatory process) and secondarily through the balance of pro-inflammatory and anti-inflammatory gene transcription factors until the body reaches a continous state or ideal point at which it will have completely minimized body-wide inflammation (defined as silent-inflammation) that is ultimately responsible for cardiovascular disease (including the primary cardiovascular disease, atherosclerosis, which is inflammation of the heart), diabetes, and in many ways, cancer, and furthermore, at which point the body will actively keep silent-inflammation minimized, maximizing the rejuvenation potential of cells and maximizing wellbeing.
Inflammation and eicosanoids
Inflammation cannot be viewed as a negative thing, but instead should only be thought of as the ideal harmony of the body, in which pro and anti inflammatory eicosanoids (and also gene transcription factors) have been balanced to such an extent that the negative and dangerous attributes of inflammation (silent-inflammation) have been minimized, and the repair and rejuvenation factors of the body at a cellular level maximized, through a balanced diet, through the use of high-dose pharmaceutical-grade Omega-3 Fish oil, through the use of supplement-aided polyphenols, and through moderate and low-intensity exercise.
When balanced, the body will be at a state of maximum wellbeing, but when unbalanced, excess arachidonic acid (AA), the building block of many pro-inflammatory eicosanoids, will appear in the bloodstream, many of which will be sequestered by fat cells, so as to prevent the build-up of arachidonic acid in other cells. However, even though sequestered, arachidonic acid will still start a local production of pro-inflammatory eicosanoids. Eventually these will be over-produced, and they will also generate a cascade of pro-inflammatory cytokines, which can leave fat cells and cause body-wide inflammation. What's more, fat cells can start moving around the body and attach themselves to organs and cellular structures, a condition called lipotoxicity, inducing further pro-inflammatory cascades in the body. Fat cells can also be poisoned by excess arachidonic acid (which is toxic at high enough levels), which will make arachidonic acid leak out.
This cycle should be looked as a never-ending circle, a circle which cannot be stopped and yet which can be optimized. In the same way as it is not healthy to minimize the arachidonic acid (the building block of all pro-inflammatory eicosanoids) after a certain extent (marked by the ideal ratio of arachidonic acid to eicosapentaenoic acid), one should not also maximize it (or minimize eicosapentaenoic acid, or EPA, which through the inhibition of the delta-5-desaturase enzyme, plays a very large part in producing anti-inflammatory eicosanoids, while also inhibiting the pro-inflammatory transcription factor NF-kappaB and stimulating the anti-inflammatory transcription factor PPAR-gamma). Hence, the anti-inflammation diet is all about moderation and balance. Insulin
Insulin is a hormone that is secreted by the beta cells of the pancreas in order to lower blood sugar levels. The glycemic load of the meal determines the extent of insulin secretion. Insulin is essentially a storage hormone that drives macronutrients (carbohydrates, protein, and fat) into cells for immediate use or long-term storage. High levels of insulin will however activate the delta-5-desaturase enzyme, which is responsible for the conversion of dihomo-gamma-linolenic acid (the building block of many anti-inflammatory eicosanoids, which however can also be converted into arachidonic acid) into arachidonic acid. The higher the levels of insulin, and the longer they last, the more surplus arachidonic acid the delta-5-desaturase enzyme will produce. Controlling insulin levels is thus of primary importance in order to balance the order of pro and anti-inflammatory eicosanoids and reduce silent-inflammation. The delta-5-desaturase enzyme
The delta-5-desaturase enzyme is activated by insulin and inhibited by eicosapentaenoic acid (EPA) and glucagon. It plays a key role in inflammation because it will convert dihomo-gamma-linolenic acid into arachidonic acid if activated by insulin, but will be inhibited by EPA and glucagon (which in turn is activated through a moderate intake of protein). Thus, insulin control (not too low and not too high) through a proper diet (that also activates glucagon through the intake of low-fat protein) along with high doses of ultra-refined EPA/DHA concentrate (long-chain Omega-3 fatty acids, or that is, pharmaceutical-grade Omega-3 Fish oil) are very important in promoting wellbeing. Arachidonic acid (AA), dihomo-gamma-linolenic acid (DGLA), and eicosapentaenoic acid (EPA) - the three fatty acids involved in the production of eicosanoids
Only three fatty acids can produce eicosanoids: arachidonic acid (AA), dihomo-gamma-linolenic acid (DGLA), and eicosapentaenoic acid (EPA). Arachidonic acid (AA) produces pro-inflammatory eicosanoids, dihomo-gamma-linolenic acid (DGLA) produces anti-inflammatory eicosanoids that accelerate cellular rejuvenation (DGLA is also the precursor of arachidonic acid), and finally eicosapentaenoic acid (EPA) produces neutral eicosanoids, although the presence of EPA can inhibit the production of arachidonic acid as well as diluting arachidonic acid concentrations in cell membranes. Through the control of the delta-5-desaturase enzyme, EPA plays a key role in determining to which extent dihomo-gamma-linolenic acid ends up being building blocks of pro and anti-inflammatory eicosanoids. Thus, its importance cannot be understated, and ultimately, the balance of the building blocks of pro and anti-inflammatory eicosanoids, arachidonic acid and dihomo-gamma-linolenic acid, can only be dictated by the levels of EPA in a person which are supplemented by a proper diet.
To reduce arachidonic acid, a person needs to increase the levels of EPA in every cell of their body. This is marked by the ratio of AA / EPA, and the lower this ratio (until ideal), the better the person will be, given the diluting effects that eicosapentaenoic acid has on the likelihood that arachidonic acid will produce pro-inflammatory eicosanoids. The AA / EPA ratio is known as the silent-inflammation profile.
However, AA / EPA ratio does not tell the whole story. AA / DGLA ratio is also important, given that it measures the balance of the building blocks of pro and anti-inflammatory eicosanoids. AA / EPA measures the extent of silent-inflammation in the body while AA / DGLA measures the rejuvenation potential of cells. A person will want both ratios to be ideal. The role of Omega-6 fatty acids and refined carbohydrates in silent-inflammation
Omega-6 fatty acids (that come from vegetable oils such as corn, soy, sunflower and safflower) increase the likelihood of producing more arachidonic acid. Furthermore, the intake of long-chain Omega-3 fatty acids that come from fish oils have dramatically decreased. In particular, high levels of EPA are needed to inhibit the activity of the delta-5-desaturase enzyme. These changes in the balance of fatty acids have dramatically increased the production of arachidonic acid, thus increasing silent-inflammation.
Refined carbohydrates (including pasta, pizza, and bread), which are virtually pure glucose, increase the production of insulin, which in turn activates the delta-5-desaturase enzyme that produces even more arachidonic acid, which in turn causes even more silent-inflammation and insulin resistance. Insulin resistance
Insulin resistance occurs when the binding of insulin to insulin receptors that are located in almost all of the cells of the body doesn't result in the correct signal being transmitted to a particular cell. As a result, blood glucose is not taken out of the bloodstream effectively. The pancreas compensates by producing more insulin (hyperinsulinemia) to drive blood glucose by force into its target cell. Generally, the more excess body fat a person has (while noting that some fat may be beneficial), the more insulin resistance the person has, meaning that more insulin will be produced in order to overcome this resistance. This increased insulin level in the bloodstream, when combined with an excess of Omega-6 fatty acids, will lead to excess production of arachidonic acid.
The role of low glycemic-load carbohydrates, protein, and monounsaturated fats, in silent-inflammation
Lowering the glycemic load of each meal reduces insulin secretion, which helps maintain stable blood glucose levels and reduce the activation of the delta-5-desaturase enzyme that converts dihomo-gamma-linolenic acid into arachidonic acid, the building block of all pro-inflammatory eicosanoids. Using non-starchy vegetables and some fruits low in glycemic-load as carbohydrates, one will be adding polyphenols that help inhibit the transcription factor NF-kappaB and also free radicals.
Protein stimulates the hormone glucagon from the pancreas. Glucagon in turn stimulates the liver to release stored carbohydrate to help maintain blood sugar levels. As a result, blood sugar levels are further stabilized. Furthermore, glucagon (along with EPA) inhibits the activity of the delta-5-desaturase enzyme that produces arachidonic acid by converting dihomo-gamma-linolenic acid into it. Protein works in a complementary way with low glycemic-load carbohydrates in order to control insulin level - thus, key to the control of insulin (not too low and not too high) and the delta-5-desaturase enzyme is a balanced ratio of the intake of low-fat protein and low glycemic-load carbohydrates.
The replacement of Omega-6 fats (which should be minimized given that any excess will increase the likelihood of producing more arachidonic acid than necessary) and saturated and trans fats (both of which are pro-inflammatory) with monounsaturated fats (one teaspoon per plate of extra-virgin olive oil rich in hydroxytyrosols) chokes off the levels of incoming dietary blocks required for the formation of arachidonic acid.
The secondary role of gene transcription factors NF-kappaB and PPAR-gamma in inflammation
Background
Transcription factors are proteins in the cell that can turn on certain genes and turn off other genes, especially those involved in inflammation.
The two most important transcription factors from a dietary perspective are NF-kappaB (which turns the inflammatory response on) and PPAR-gamma (which can turn the inflammatory response off). The NF-kappaB transcription factor
The innate immune system of the body plays a very important role in activating the NF-kappaB transcription factor. The innate immune system acts as an early warning system to detect microbial invasion by pattern recognition of certain fragments of microbes.
If one of these parts is present and binds to the surface of certain receptors called Toll-like receptors, it sets in motion a complex series of events that leads to an escalation of silent-inflammation to begin the attack phase of a person's inflammatory response.
One of the most studied Toll-like receptors is TLR-4, which binds a certain fragment of bacteria known as lipopolysaccharide or LPS. Once this fragment of bacteria finds its Toll-like receptor, events are set in motion that activate NF-kappaB.
This activated transcription factor then goes into the nucleus of the cells to signal for the increased synthesis of inflammatory proteins. As more of these inflammatory proteins are made, they begin to amplify the inflammatory response needed to attack potential bacterial invaders.
From a dietary perspective, one of the major problems is that one of the components of LPS required for its initial binding to this Toll-like receptor is the saturated fatty acid attached to it. Just adding saturated fats to the external environment of the cell can activate NF-kappaB - thus, diets rich in saturated fats can be inflammatory. On the other hand, long-chain Omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) can inhibit this binding and prevent a dietary activation of the inflammatory response of the innate immune system by saturated fats that would result in increased silent-inflammation. EPA and DHA also inhibit the activation of NF-kappaB itself. Thus, besides affecting the balance of pro and anti-inflammatory eicosanoids, adequate intake of EPA and DHA through pharmaceutical-grade Omega-3 Fish oil can also significantly inhibit other molecular components of the inflammatory response, such as Toll-like receptors and NF-KappaB.
Polyphenols are typically found in vegetables and fruits, have anti-inflammatory benefits at high enough concentrations. Polyphenols can significantly reduce the activation of NF-kappaB and hence reduce silent-inflammation. They also play a very large role in reducing excess free radicals, which cause silent-inflammation when in excess.
Reservatrol is a polyphenol that comes from red grapes (red wine). When given to obese rats (at an equivalent dose of three hundred glasses of red wine per day), experiments at Harvard have shown that these rats lived longer in spite of their obesity. This is most likely because the inhibition of NF-kappaB reduces silent-inflammation and thus leads to a longer health span.
Dr. Sears combined polyphenols from a large variety of vegetables and fruits and tested them against fat cells that had been stimulated by tumor necrosis factors (cytokines that can cause cell death), TNF, to activate NF-kappaB. The results indicate that as one increases the concentration of these combined polyphenols, the amount of NF-kappaB that is activated in response to TNF can be dramatically reduced.
The NF-kappaB is also inhibited by salicylates, that are other natural compounds found in vegetables and fruits. The PPAR-gamma transcription factor
The PPAR-gamma transcription factor is able to turn on anti-inflammation, just as NF-kappaB can turn on inflammation.
Once activated, it goes into the DNA to cause the synthesis of anti-inflammatory proteins, such as interleukin-10. Activation of PPAR-gamma in the fat cells also induces the synthesis of the hormone adiponectin that reduces insulin resistance.
However, it also encourages the production of new fat cells. But these new fat cells are healthy and serve a purpose in that they can encapsulate arachidonic acid. On the contrary, when fat cells are not healthy anymore (poisoned by excess arachidonic acid that they have encapsulated), they start leaking arachidonic acid.
Long-chain Omega-3 fatty acids and polyphenols have been shown to activate PPAR-gamma[1][2]. The four stages of the Anti-Inflammation Diet
The ideal meal, five times a day
One plate, of which two thirds are covered until over-flowing of non-starchy vegetables and optionally some fruits low in the glycemic index, one third of low-fat protein meat such as chicken breast, fish, extra-lean cut of beef (while giving preference to meats with minimal amounts of saturated fats) or tofu and soy alternatives for vegetarians, which is no bigger and no thicker than the palm of a hand (typically 3 ounces for females and 4 ounces for males), and finally, a dash (one teaspoon) of extra-virgin olive oil that is especially rich in hydroxytyrosol (and thus, which should ideally come from Italy or Greece). Basically, an improved version of a healthy mediterranean diet.
This is the ideal plate and meal of the anti-inflammation diet. Eat 3 plates daily along with two mini (desert-sized) plates as snacks. Thus, 5 meals that will be balanced enough and eaten closely enough (no more than 5 hours between meals) so that appropriate hormonal response and a benign balance of relevant gene transcription factors can be initialized by keeping insulin under control (which activates the delta-5-desaturase enzyme), stimulating the production of glucagon through the intake of low-fat protein (which stabilizes blood sugar levels and also reduces the activation of the delta-5-desaturase enzyme), and positively affecting the balance of the gene transcription factors through the intake of polyphenols from non-starchy vegetables and fruits low in glycemic-load. The uncooked extra-virgin olive oil serves as a healthy oil replacement due to hydroxytyrosols (an antioxidant phytochemical that has anti-inflammatory properties when taken in moderate amounts).
Even though the calculated amounts of protein and carbohydrates are not exact, what is important is to maintain a sense of overall balance to the meal. Hence, two thirds of the plate being full of non-starchy vegetables, and the remaining one third of the plate being composed of a low-fat meat that is no bigger and no thicker than the palm of your hand, is going to be good enough and ideal.
Pharmaceutical-grade Omega-3 Fish oil
The importance of pharmaceutical-grade Omega-3 Fish oil
High-dose pharmaceutical-grade Omega-3 Fish oil, composed of long-chain Omega-3 fatty acids (EPA and DHA), has the power to reduce levels of arachidonic acid (AA), the building block of pro-inflammatory eicosanoids, while simulteneously increasing the levels of eicosapentaenoic acid (EPA), the enabler of the building blocks of anti-inflammatory eicosanoids, through its role in diluting arachidonic acid in the cell membranes and inhibiting the activity of the delta-5-desaturase enzyme, that when activated will convert dihomo-gamma-linolenic acid into arachidonic acid, playing thus a role into how much dihomo-gamma-linolenic acid is converted into anti-inflammatory eicosanoids and how much into arachidonic acid, which in turn produces pro-inflammatory eicosanoids.
It is also able to inhibit the activity of the NF-kappaB gene transcription factor, which is pro-inflammatory and which induces silent-inflammation, and is also able to activate the anti-inflammatory gene transcription factor PPAR-Gamma.
It has no side-effects, and can be considered as the most important supplement a person can get.
Dr. Sears is thought to have pioneered the Fish oil market (enabled by advances in manufacturing technology) by releasing the book Omega Rx Zone (which was originally published in 2002). The term "pharmaceutical-grade" and the International Fish Oil Standards program
The term pharmaceutical refers to continuous batches of Omega-3 Fish oils that have been sent to the wholly independent International Fish Oil Standards (IFOS) program that is run by the University of Guelph in Ontario, Canada, for testing for purity (along with oxidation levels) and toxicity, and that have each scored a perfect rating of 5 stars.
By going to the website address of IFOS, one will be able to ascertain manufacturers whose batches have received a perfect score. One needs to make sure though that the manufacturers that they want to buy from are sending each and every batch for testing to the IFOS. Guidelines for pharmaceutical-grade Omega-3 Fish oil to follow
Every batch is sent to IFOS for testing, each scoring a perfect rating of 5 stars.
Ideal ratio of EPA to DHA (2:1), based on studies done by Dr. Sears and others. If using a different ratio, a detailed explanation based on studies is required. Omapure, for example, another manufacturer of pharmaceutical-grade Omega-3 Fish oil, uses a different ratio.
Effectiveness of anti-oxidant formula, measured and tested by IFOS independently (currently not done). Omega-3 Fish oil is especially prone to oxidation and damage[3] when compared to vegetable oil, which makes the effectiveness of the anti-oxidant formula used for the Omega-3 Fish oil especially important, as long as it doesn't hinder the effectiveness of long-chain Omega-3 fatty acids. Dr. Sears agrees that oxidation, both in the bottle and internally, can pose a serious threat. He has conducted a private analysis of the liquid form of OmegaRx (which could potentially be more prone to oxidation than the capsule alternative) under regular usage conditions for up to 45 days, the suggested servings per bottle. The test results showed very low levels of oxidation if the bottle was kept in the freezer (which is the recommended storage medium for the liquid form of OmegaRx) after each use.
Requirements for EPA/DHA dosage
The requirements for EPA/DHA dosage vary with the degree of silent-inflammation (which can be dictated by the AA/EPA profile, also called the silent-inflammation profile). In the case of OmegaRx, where one serving (or one 5ml teaspoon) of the liquid form of OmegaRx contains 2.7g of EPA/DHA concentrate, the requirements are as follow:
To maintain wellness, 2.5 g/day
For overweight, obesity, cardiovascular disease, type 2 diabetes, or before starting a diet, 5 g/day
For chronic pain, 7.5 g/day
For existing neurological conditions, 10 g/day
It has been suggested that the liquid form of pharmaceutical-grade Omega-3 Fish oil may be more easily digested (or at the very least its rate of absorption is quicker) by the body than the capsule form.
It should be taken after a normal meal, so as to enhance its absorption.
Sesamol and dihomo-gamma-linolenic acid
EicoRx made by Dr. Sears contains a special formula that is composed of sesamol (which is derived from toasted sesame oil) and gamma-linolenic acid. Gamma-linolenic acid is the precursor of dihomo-gamma-linolenic acid, which in turn increases the production of anti-inflammatory eicosanoids. The problem stems from the fact that gamma-linolenic acid contains a spillover effect, whereby excess gamma-linolenic acid, even with additional supplemented EPA to block the delta-5-desaturase enzyme that in turn would otherwise continue to convert dihomo-gamma-linolenic acid into arachidonic acid, will produce a surplus of dihomo-gamma-linolenic acid. Depending on the person's genetics and diet, more of this surplus of dihomo-gamma-linolenic acid will get converted into arachidonic acid, hence increasing the production of pro-inflammatory eicosanoids, and thus, silent-inflammation.
Due to the person's genetics and diet, the amount of gamma-linolenic acid needs to be fine-tuned on an individual basis in order for the benefits of gamma-linolenic-acid to come through.
However, Dr. Sears discovered that sesamol, a breakdown product of sesame lignans, and derived when the seeds are toasted before the extraction of the oil, is a more powerful inhibitor of the delta-5-desaturase enzyme than EPA. This meant that mixing specific amounts of sesamol with gamma-linolenic-acid would decrease the risk of the spillover effect, making it possible for the resulting pharmaceuticaul-grade Fish oil to further increase the body's internal cellular rejuventation potential.
However, Dr. Sears has also discovered that the sesamol was also activating the transcription factor PPAR-alpha, that caused an over-expression of the enzymes involved in the beta oxidation of long-chain Omega-3 fatty acids. The result was a reduction of the benefits of the Omega-3 fatty acids, not an enhancement. In short, EicoRx is not performing up to its potential, and can be said to be inferior to OmegaRx.
Because of this, EicoRx will be sesamol free by the end of September 2010, and will only contain a minimal amount of gamma-linolenic-acid. Dr. Sears has suggested that if the person is interested, to take a 75:25 ratio of OmegaRx to EicoRx, and to fine-tune this ratio based on the Eicosanoid Status Report[4], which can be subject to placebo effect. Taking a balanced ratio of OmegaRx to EicoRx can be a good idea, given its goal of increasing the levels of DGLA while inhibiting AA, but only if a more scientific method for fine-tuning this ratio on an individual basis can be found.
It is thus suggested, all-in-all, that a person take the liquid form of pharmaceutical-grade Omega-3 Fish oil. Pharmaceutical-grade Omega-3 Fish oil versus Flaxseed oil
Pharmaceutical-grade Omega-3 Fish oil is also superior to Flaxseed oil, and that is because the short-chain Omega-3 fatty acids in Flaxseed oil are very poorly converted to the long-chain Omega-3 fatty acid required (EPA and DHA) and that gives pharmaceutical-grade Fish oil its benefits. In short, pharmaceutical-grade Omega-3 Fish oil contains a much higher concentration of long-chain Omega-3 fatty acids per dosage than other alternatives such as Flaxseed oil.
Supplement-aided Polyphenols Background
Polyphenols are compounds that are typically found in vegetables and fruits, and have anti-inflammatory benefits at high enough concentrations, through the inhibition of the NF-kappaB transcription factor, through the reduction of excess free radicals, and through the activation of the PPAR-gamma transcription factor.
Free radicals
Free radicals can be likened to sparks that can ignite arachidonic acids into profound inflammation. One needs enough antioxidants to reduce these sparks, but one also needs a minimal level of free radicals in order to convert food into energy and to destroy invading microbes. Antioxidants work together in three groups, and if one group is missing, free radicals are not going to be reduced as well as possible.
The most likely points of attack for excess free radicals are the essential fatty acids in the membranes. The objective is to neutralize such oxidized lipids and to remove the source of oxidation from the body. These require three different types of antioxidants: fat-soluble, surface-active, and water-soluble.
Antioxidants work in groups and the last group are the water-soluble antioxidants, such as Vitamin C, that carry stabilized free radicals so that they can be broken down into inert compounds and excreted from the body.
The middle-members of the team are the surface-active antioxidants, or the phytochemicals known as polyphenols. Because of them, free radicals are shuttled from fat-soluble antioxidants to water-soluble antioxidants. They are thus the key to reducing excess free radical levels regardless of other antioxidants in the body. The use of supplement-aided polyphenols to inhibit NF-kappaB and activate PPAR-gamma
Because of the primary foundation of the anti-inflammation diet, a person is able to get a good portion of polyphenols.
These however can be further increased through the use of supplement-aided polyphenols, and supplement-aided polyphenols that increase anti-inflammatory effectiveness are thus key to the third stage. Supplement-aided liquid polyphenols should also be able to emulsify the liquid form of pharmaceutical-grade Fish oil and make it be better absorbed when taken synergistically together. Such a supplement-aided polyphenol is Seahealth Plus, made by Dr. Sears. Laboratory testing has demonstrated that the aloe vera and sea vegetables inside Seahealth Plus reduce the particle size of the fatty acids, thus enhancing their absorption.
It is suggested to take the liquid form of pharmaceutical-grade Omega-3 Fish oil along with Seahealth Plus (or any other equivalent supplement of polyphenols) after a normal anti-inflammation meal (first stage of the anti-inflammation diet), so as to make their absorption by the body as ideal as possible.
Exercise
Moderate, steady, and low-intensity exercise is all that is required. When thinking of exercise, one needs to think of what exercise is actually doing. Moderate, low-intensity exercise alleviates insulin resistance, which in turn helps reduce compromised fat that can collect on vital organs (lipotoxicity) and that can trigger the over-production of pro-inflammatory eicosanoids and in turn cytokines.
Moderate, steady, and low-intensity exercise can also induce anti-inflammatory response and reduce stress (another component of inflammation).
However, on the other side, any type of exercise will cause some inflammation. The key is thus to minimize the negative effects of inflammation while maximizing the positive ones, by doing moderate, low-intensity exercise, such as cycling at a very moderate and steady pace, or walking, for twenty minutes a day.
The anti-inflammation diet has a 80/20 effectiveness ratio, meaning that 80% of its effectiveness comes from the first three stages, and the last 20% from moderate, steady, and low-intensity excercise.
Please consult with your doctor before taking aspirin. Only take low-dose baby aspirin combined with high-dose pharmaceutical-grade Omega-3 Fish oil with your doctor's approval.
Aspirin has been shown to cause death by internal bleeding. It is not known whether low-dose (40mg) baby aspirin significantly reduces this risk. Please proceed with caution, and only with your doctor's consent.
Low-dose aspirin has been shown to trigger the production of one of the most powerful anti-inflammatory eicosanoids ever known, epi-lipoxins. When combined with pharmaceutical-grade Omega-3 Fish oil, another group of powerful anti-inflammatory eicosanoids called resolvins are produced. It has also been thought that aspirin reduces the levels of inflammation inside unstable plaques (thus reducing the risk of them rapturing) by reducing the production of pro-inflammatory eicosanoids inside of them. It is also thought that aspirin reduces the production of eicosanoids such as thromboxane A2, which sets into motion the aggregation of platelets leading to a clot.
The benefits shown have been limited to low-doses of aspirin. The higher the doses, the less epi-lipoxins that are made. Thus, acknowledging that this combination needs to be subjected to your doctor's approval, an ideal ratio could be of 40mg of aspirin (low-dose baby aspirin - about 1/2 a typical 80mg baby aspirin) to the liquid form of pharmaceutical-grade Omega-3 Fish oil (5g of EPA and DHA), along with two tablespoons of supplement-aided polyphenols with emulsifying effects (such as Seahealth Plus) for added polyphenols and emulsifying effects (through the use of Aloe vera and sea vegetables, that emulsify pharmaceutical-grade Omega-3 Fish oil and which are part of the ingredients of Seahealth Plus), to be taken after a normal anti-inflammation meal (first stage), for improved bioavailability.
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