heart damage from a procedure meant to prevent it, heart damage that they may never have developed
without undergoing the procedure. According to a report published in the New England Journal of
Medicine (October 15, 2004), the two stents that are currently approved by the Food and Drug
Administration (FDA), the Cordis Cypher sirolimus-eluting stent and the Boston Scientific Taxus Express
paclitaxel-eluting stent, have been associated with highly publicized adverse events after they were
approved for marketing.
Bypass, angioplasty and stent operations are really not about preventing heart attacks per se. The
obvious purpose of these procedures is symptom relief. Patients are satisfied that "something" was done,
relieved of the anxiety of dying from a sudden heart attack. And the doctors are satisfied that their patients
are happy. The drug industry is satisfied because the patients are doomed to taking expensive drugs for
the rest of their lives.
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 is considered to be one of the greatest risk factors for developing
any kind of disease, especially heart disease, cancer, diabetes (see chapter 10) and rheumatoid arthritis.
The thickening of the basal membranes of blood vessels and connective tissues caused by the storage of
protein affects all cells in the body. Whenever and wherever such congestion occurs in the body,
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,
regardless of age.
Fat and cholesterol are not the primary blocking agents of blood vessel walls and can, therefore, not be
considered 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) arteriosclerosis. Since most people in the industrialized nations have consistently been
consuming excessively large quantities of protein, particularly since World War II, coronary heart disease
has become a leading cause of death in the developed world. As you will be able to see below, most of the
major risk elements of suffering a heart attack are either directly or indirectly linked with high protein
consumption and protein deposits in the blood vessel walls. Following are the indications of such risks:
- Thickening of blood as measured by Hematocrit
The Hematocrit is the volume of red blood cells in one liter of whole blood and can be determined by a
simple and inexpensive blood test. If it is above 42 percent, the risk of a heart attack increases. A healthy
person has a Hematocrit of 35 to 40 percent. Under the assumption that the presence of larger quantities
of protein in the blood is harmless, many doctors consider a volume of 44-50 percent to still be in the
normal range. Research, however, has shown that heart attacks were twice as high when the Hematocrit
reached 49 percent compared to a level of 42 percent. Simply said, the higher the Hematocrit rises, the
greater is the risk of suffering a heart attack.
The question arises, why would the volume of red blood increase beyond 40 percent? When the basal
membranes and the intercellular tissues become thickened because of the storage of excessive protein,
blood flow slows down and eventually 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