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Bone broth has had a resurgence in popularity over the last few years.
With gut problems becoming more common many people turn to bone broth for its soothing, anti-inflammatory effect in the gut.
But bone broth also contains compounds that researchers suspect could improve cardiovascular health.
These compounds affect many of the enzymes that are the target of cardiovascular treatments, such as blood pressure-lowering ACE inhibitors.
The research indicates that bone broth could be very protective for the cardiovascular system.
This biochemical research was carried out at the Instituto de Agroquímica y Tecnología de Alimentos iin Valencia, Spain. The results were published in the Journal of Agricultural and Food Chemistry.
Cooking bones results in a soup-like drink called bone broth. Contained within the broth are proteins.
Proteins can be broken down into smaller structures called peptides.
Many of these peptides have biological effects completely different from the full proteins.
There may be a number of beneficial peptides in bone broth.
Until now, it was unknown whether cooking or digestion destroyed these peptides. If not they could have a beneficial effect on cardiovascular health.
“We determined the presence and stability of peptides derived from dry-cured ham bones, which could exert cardiovascular health benefits.”
The researchers cooked the bones to make bone broth. Then they tested the bone broth for levels of the beneficial peptides.
After that the researchers subjected the bone broth to a chemical process designed to mimic human digestion.
This would reveal which peptides made it into human circulation and so could potentially protect the cardiovascular system.
“ACE-I inhibitory peptides were stable against heating typically used in Mediterranean household cooking methods and also to in vitro digestion.”
ACE-I inhibitory peptides survived cooking and the digestion process.
Ham bone broth contains active ACE inhibiting peptides.
ACE inhibitor treatments are commonly used to treat high blood pressure.
ACE inhibitors are also used in the case of heart attack, heart failure, and kidney problems related to type II diabetes.
“DPP-IV inhibitory peptides survived household cooking methods and also to in vitro digestion.”
The study also found that bone broth can deliver DPP-IV inhibiting enzymes.
DPP-IV inhibiting treatments are used to treat blood sugar problems related to type II diabetes.
Bone broth could lower the risk of cardiovascular disease by improving blood sugar regulation.
Unlike bone broth, the treatments can cause side effects like nausea, diarrhea, stomach pain, headache, and skin rash.
The study found that digestion increases the amount of PAF-AH inhibiting peptides.
This peptide lowers an enzyme thought to increase the risk of atherosclerosis.
High levels of PAF are also found in heart attack, stroke, and sepsis.
There is currently a lot of research looking for a safe pharmaceutical PAF inhibitor.
“PAF-AH inhibitory activity significantly increased following simulated gastrointestinal digestion.”
Bone broth from dry cured ham bones can provide peptides that could lower the risk of many different types of disease.
Bone broth peptides could fight diabetes, high blood pressure, heart attack, stroke, and heart failure.
What’s more, bone broth does not come with the same side-effect risks as the enzyme-inhibiting treatments.
Bone broth has been used for thousands of years with no problems.
“These results suggest that natural peptides from Spanish dry-cured ham bones could contribute to a positive impact on cardiovascular health.”
The findings are particularly promising for people suffering with high blood pressure.
More research needs to be done into the topic to see the real-world effect of these peptides.
“Dry-cured ham bones habitually used in the traditional household cooking of stews and broths could have a positive impact on cardiovascular health and a possible reduction of high blood pressure for consumers.”
The study used bones from dry cured ham.
The broth from these bones is commonly used in Mediterranean countries.
These results may explain some of the health benefits seen from the Mediterranean diet. A caution about bone broth: a lot of today’s cattle and other animal bones are high in heavy metals. I never simmer bones more than an hour or 90 minutes because long simmer times release more heavy metals. Also adding a little vinegar at the beginning of cooking creates acidity that releases more calcium and magnesium into the broth which is a good thing.
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