What causes high blood pressure (hypertension)?

 

Rory Blake

, Inventor and author of the Biological basis of Adult Wellness and aging

Updated December 31, 2018

The lack of timely peptide production appears to be the root cause of diseases like hypertension.

Normally, blood pressure is well controlled. The rennin-angiotensin feedback loop is responsibility for regulating fluid within the body. If just one of the amino acids necessary to make the peptide angiotensin is not available -then the whole fluid regulatory process comes undone -and hypertension would be the result.

Diabetes and Hypertension are usually the first diseases seen with age. They have in common that they involve negative and positive feed-back loops controlled by multiple sets of individual peptides. Additionally, each of the peptides require that all twenty amino acids be available for their manufacture. Without all twenty amino acids at the correct time, and in the right sequence -peptide production will fail.

Addendum:

Symptoms of aging are triggered by the lack of the uptake of specific amino acids. In aging -the lymph system will borrow from structure to provide the missing amino acids needed for bodily processes. Over time, aging becomes visible due to the borrowing from internal structures becoming noticeable.

The easiest availability to the lymph is the outer lining of small capillaries. As the small capillaries are weakened, strokes become more common. As above, the process is triggered by a lack of amino acid absorption = Aging.

Specific amino acids are known to have issues with absorption due to gut mechanisms dealing with exponential growth of bacteria. Individual differences in gut bacteria seem to account for the individual differences seen in rates of aging and age related diseases.

There is another piece to the puzzle. One uniquely human trait is the ability to live for up to 60 days without solid food. How is that done? The body will break down muscle and collagen to gain amino acids for production of needed new peptides. The process is also part of the orderly decline seen in starvation.

The process of starvation and age related decline are the same. With the lack of amino acid absorption - the lymph system reverses structure to supply the amino acids necessary to support peptide production. In starvation, when nutrition returns, the process of borrowing from structure reverses. The nutrition theory explains this better that some preprogrammed DNA idea.

There are vegetarians and Seven Day Adventists who avoid meat totally, that live an average of ten years longer than the general population. Does the DNA theory of aging address differences due to religious practice?

Methods to replace the missing amino acid nutrition were developed and those clinical trials were successful. This concept is proven. The DNA damage theory has been proven in zero (0) trials. A nutrition based anti-aging product is currently patent pending. DNA research into aging has continued for years and still cannot deliver a product.

Raqib Zaman

·

March 21, 2016

Why does the body loose it's ability to absorb certain amino acids/peptides? Coffee?? Not enough exercise?

Rory Blake

·

March 21, 2016

Burnt meat and biofilm are the most likely culprits

Try this:

1. Avoid burnt meat. (charred meat clogs amino acid receptors in the intestines ..and triggers aging. The formation of biofilm also will block absorption.
2. Eat smaller meals and more often. ( smaller meals have less chance of overwhelming diminished receptors ...which allows for greater absorption)
3. If you drink, Have your alcohol along with a high protein meal to promote absorption. (alcohol increases absorption of some amino acids)
4. Avoid excessive exercise after 30. Too much exercise will reduce amino acid reserves that will be needed later.
5. Men: do not sleep around. It has been shown highly that sexually active male flatworms have 30% shorter lifespans due to excess gamete production.

March 21, 2016

So technically a "cleanser" would get rid of all that (biofilm). I don't know about Burnt meat.

So something with an astringent nature would get ride of them? Like ginger?

...

Biofilm is basically a colony of bacteria that nests onto the GI tract... hey actually, don't we need bacteria for digestion?

I've read case studies where scientists grew rats in sterile environments vs. rats who grew in environments with access to bacteria to colonize the stomach. And those w/the bacteria flourished, and those without the bacteria had more health problems.

I mean the concept of Pro-biotics exists.

Rory Blake

·

March 22, 2016

The problem of biofilm is that in blocking a receptor ...the receptor becomes inactive. Inactive cells are subject to the first law of biology "use it or lose it." These cells are then resorbed for their amino acid content and are lost forever. Likely cells clogged with defective amino acids will suffer the same fate. Good initial ideas, though!

Stop Fertilizing the disease tree - by stopping starch, grain and sugars

Source: Amy Van Oostende‎Healthy curiosity

November 18 near Pleasant Valley, CT, United States · 

This is a nice little graphic. Especially note that obesity is not the cause, it's the effect!

Americans, on average, drink 37 percent less milk today than they did in 1970, according to data from the USDA

During these 40 years (1970-2006),
American per capita consumption on milk has fallen by about 40%.
American per capita consumption of whole milk (i.e. milk with fat) has fallen by about 80%

During the above period, blood pressure, heart disease and diabetes rates have gone up significantly in America. So, less fat consumption could be the contribution factor for increase in blood pressure, heart disease and diabetes.

Also, is it wrong to implicate milk as cause for blood pressure, heart disease and diabetes?

However, note from the 2nd table below, the per capita milk consumption has not fallen that significantly among the 20 plus. It's fallen mostly in the 0-20 population. So, perhaps, milk may be causing blood pressure, heart disease and diabetes, we don't know anything yet for sure!


"Not long ago, milk was a standard part of Americans' mornings. Now, the calcium-filled fluid would be lucky to find itself on anyone's mind.

Americans, on average, drink 37 percent less milk today than they did in 1970, according to data from the USDA. Forty years ago, per capita consumption was nearly one and a half cups per day; now it's nearer to 0.8. While the fallout spans every type of cow's milk—whole, low fat, and skim—it's been most unkind to the full fat variety. Whole milk per capita consumption has tumbled by 78 percent since 1970 (from more than 1.1 cups per day to fewer than .24)."





https://www.washingtonpost.com/news/wonk/wp/2014/06/20/the-mysterious-case-of-americas-plummeting-milk-consumption/?utm_term=.ade9c3847f94

https://milk.procon.org/view.resource.php?resourceID=000660

Does Drinking Milk Contribute to Heart Disease?

PRO (yes)

Margaret Moss, MA, Director of the Nutrition & Allergy Clinic in Manchester, UK, in her study "Does Milk Cause Coronary Heart Disease?" published in the Journal of Nutritional & Environmental Medicineon Sep. 1, 2002, wrote:

"Several studies have been published showing a high positive correlation between milk consumption in different countries and rates of death a few years later from CHD [Coronary Heart Disease]. One investigation showed that countries which reduced milk consumption later had reduced rates of CHD death, while the only country studied which increased its milk consumption [Portugal] had an increased rate of CHD death."

Sep. 1, 2002 - Margaret Moss, MA 

William B. Grant, PhD, senior research scientist at the National Aeronautics and Space Administration (NASA), wrote in his article "Milk and Other Dietary Influences on Coronary Heart Disease," published in 1998 in the Alternative Medicine Review:

"The statistical results of the present study confirm the finding...that the non-fat components of milk are important in the etiology [cause or origin] of heart disease for both males and females... Given the strong statistical link between milk carbohydrates, non-fat milk and heart disease in this study...much more attention should be given to the study of the link between dietary bovine milk and heart disease."

1998 - William B. Grant, PhD 

Boyd Swinburn, MD, Chair in Population Health in the School of Exercise and Nutrition Sciences at Deakin University, in a report commissioned by the New Zealand Food Safety Authority, titled "Beta Casein A1 and A2 in Milk and Human Health," and completed July 13, 2004, concluded:

"About 25-30% of the protein in cows' milk is beta casein... One of the forms is called A1 beta casein and it has been suggested that it might cause or aggravate one type 1 diabetes, heart disease, schizophrenia, and autism.

The strongest evidence is for type 1 diabetes and heart disease. The main study supporting a relationship with the type of milk consumed was a comparison of 20 countries. Those countries with the highest consumption of A1 beta casein had the highest rates of type 1 diabetes and heart disease."

July 13, 2004 - Boyd Swinburn, MD 

Joseph Mercola, DO, osteopath and author, in an undated article on his website titled "Don't Drink Your Milk!" (accessed Sep. 17, 2007), wrote:

"There is also a problem with a protein enzyme called xanthine oxidase which is in cow's milk. Normally, proteins are broken down once you digest them.

However, when milk is homogenized, small fat globules surround the xanthine oxidase and it is absorbed intact into your blood stream. There is some very compelling research demonstrating clear associations with this absorbed enzyme and increased risks of heart disease."

Sep. 17, 2007 - Joseph Mercola, DO 

Stephen Seely, MD, cardiologist and researcher, wrote in his 1991 article "Is Calcium Excess in Western Diet a Major Cause of Arterial Disease?" published in the International Journal of Cardiology:

"The general observation can be made that, in countries where the daily calcium intake is 200-400 mg, arterial diseases are non-existent. Blood pressure does not increase with age. In countries where the daily intake is 800 mg, arterial disease is the leading cause of mortality. A more specific indicator is the strong positive correlation between consumption of milk and mortality from coronary arterial disease."

1991 - Stephen Seeley 

CON (no)

Peter Elwood, MD, Professor of Epidemiology at Cardiff University, et al., in their study "Milk Drinking, Ischaemic Heart Disease and Ischaemic Stroke II. Evidence from Cohort Studies," published May 2004 in the European Journal of Clinical Nutrition, concluded:

"Cohort studies provide no convincing evidence that milk is harmful. While there still could be residual confounding from unidentified factors, the studies, taken together, suggest that milk drinking may be associated with a small but worthwhile reduction in heart disease and stroke risk."

May 2004 - Peter Elwood, MD 

The UC Berkeley School of Public Health published an article in its monthly Wellness Letter titled "Udder Confusion," (accessed Sep. 13, 2007), stating:

"Claim: Dairy products increase the risk of heart disease.

Facts: If you consume lots of whole milk and cheese, you're likely to raise your blood cholesterol levels. That's true, however, of any foods rich in saturated fat and cholesterol. Milk's opponents talk as if all milk is still whole milk. But more and more dairy products these days are nonfat or low-fat, and thus do not raise cholesterol levels significantly. In fact, there's some evidence that certain substances in milk may help lower cholesterol somewhat...

Milk opponents often quote a paper in Alternative Medicine Review [1998 study by William Grant] that indicted milk, even nonfat milk, as a cause of heart disease. But that article was simplistic and misleading. It found an association between milk consumption and heart disease in population studies from 32 countries, but the data did not allow the researcher to take into consideration many of the other factors that can affect the risk of heart disease."

Sep. 13, 2007 - UC Berkeley School of Public Health 

Luc Djoussé, MD, Assistant Professor of Medicine at Harvard Medical School, and James S. Pankow, PhD, MPH, Associate Professor in the Department of Epidemiology at the University of Minnesota, et al., wrote in their study "Influence of Saturated Fat and Linolenic Acid on the Association Between Intake of Dairy Products and Blood Pressure," published June 26, 2006 in Hypertension: Journal of the American Heart Association:

"Our data found that dairy consumption is inversely associated with prevalent HTN [hypertension] and resting SBP [systolic blood pressure] mainly among individuals consuming less saturated fat and independent of dietary calcium. These findings lend support to the recommendation of low-fat dairy consumption as a mean to lower blood pressure."

[Note: High blood pressure is commonly considered to increase the risk of heart disease.]

June 26, 2006 - Luc Djoussé, MD, DSc 

Peter Elwood, MD, Professor of Epidemiology at Cardiff University, et al., in their study "Milk Consumption, Stroke, and Heart Attack Risk: Evidence from the Caerphilly Cohort of Older Men," published in the Journal of Epidemiology and Community Health in 2005, concluded:

"The men with the greater consumption of milk experienced a reduction in the risk of ischaemic [inadequate blood flow] stroke and a possible reduction in ischaemic heart disease risk. Explanations of these results other than a beneficial effect of milk would seem to be unlikely. The present perception of milk as harmful, in increasing cardiovascular risk, should be challenged and every effort should be made to restore it to its rightful place in a healthy diet."

2005 - Peter Elwood, MD 

The U.S. Department of Health and Human Services published a report titled "Your Guide to a Healthy Heart" in Dec. 2005, stating:

"Certain mineral-rich foods can help keep blood pressure levels healthy... Calcium and magnesium are two other minerals that may help to prevent high blood pressure, as well as improve health in other ways. Low-fat or fat-free milk and milk products are rich sources of calcium."

Dec. 2005 - United States Department of Health and Human Services 
"Your Guide to a Healthy Heart" (2.18MB)  

A1 variety of milk causes high blood pressure

Is your milk A2 variety?

Yes, it is A2 milk, from Indigenous native Indian cows. A2 milk is rich in good cholesterol (rich in Omega-3 fatty acids).

A1 variety of milk from Jersey/Holstein-Freisnan cows contains harmful chemical - ‘casomorphine’ and bad cholesterol which causes high blood pressure, clogs arteries and causes diabetes.

http://www.madrasmilk.com/index.php?#faq