Nutrition Stop News
February 2016
Volume 30, Issue 2
February 2016
American Heart Month
Heart disease kills an estimated 630,000 Americans each year. It's the leading cause
of death for both men and women. In the United States, the most common type
of heart disease is coronary artery disease (CAD), which can lead to a heart attack.
Since 1963, February has been celebrated as American Heart Month to urge
Americans to join the battle against heart disease. Since 2004, February also has
been the signature month for the American Heart Association's Go Red For
Women campaign and the message that heart disease is not only a man's problem.
On page two of this newsletter you will find Dr. Stephen Sinatra’s Heart Healthy
Supplement Protocol.
Dr. Stephen Sinatra is a highly
respected and sought-after
cardiologist whose integrative
approach to treating cardiovascular disease has revitalized
patients with even the most
advanced forms of illness.
His expertise is grounded in more than 35 years of clinical practice, research, and
study beginning as an attending physician at Manchester Memorial Hospital
(Eastern Connecticut Health Network). His career there included nine years as
chief of cardiology, 18 years as director of medical education, seven years as director of echocardiography, three years as director of cardiac rehabilitation, and one
year as director of the weight reducing program. In 1987, Dr. Sinatra founded the
New England Heart Center. Through it, he became a well-known advocate of
combining conventional medical treatments for heart disease with complementary
nutritional, anti-aging, and psychological therapies.
2015 Health & Wellness Monthly Challenge
Well, you did it—woohoo! We hope you feel good about your accomplishment
and know that we appreciate everyone who joined in last year’s monthly Health &
Wellness Challenge. Many of you told us that it made you feel better and that you
developed healthy habits that you would not have ventured except for the challenge. We hope these challenges have been a valuable and eye opening experience
for you. We believe these helpful changes you have made will continue to give
you positive long-term results as you keep on this journey to great health.
Also, anyone that missed any or all of last year’s monthly Health & Wellness Challenge can go to our website and look for our newsletter archives, or come into
Nutrition Stop as we have a small amount of copies of the last year’s newsletters.
Congratulations To All Participants!
Page 2
NUTRITION STOP NEWS
Heart Healthy Supplement Protocol
By Dr. Stephen Sinatra
PREVENTION
Multi-Vitamin
Fish Oil: 1 gram
CoQ10: 90-150 mg.
L-Carnitine: 250-750 mg.
D-Ribose: 5 grams
Magnesium: 400 mg.
HIGH BLOOD PRESSURE
Multi-Vitamin
Fish Oil: 3 grams
CoQ10: 180-360 mg.
L-Carnitine: 500-1000 mg.
D-Ribose: 5-10 grams
Magnesium: 400-800 mg.
Nattokinase: 100 mg.
Garlic: 1 gram
Hawthorne Berry: 1000-1500 mg.
Dr. Stephen Sinatra
is a board-certified
cardiologist
specializing in
integrative
medicine.
STABLE ANGINA PECTORIS
Multi-Vitamin
Fish Oil: 1 gram
CoQ10: 180-360 mg.
L-Carnitine: 1000-2000 mg.
D-Ribose: 10-15 grams
Magnesium: 400-800 mg.
Vitamin K2: 150 mcg. (MK7) Green Tea
CARDIAC ARRHYTHMIA, PREMATURE
CONTRACTIONS, PREMATURE
ATRIAL CONTRACTIONS, INTERMITTENT ATRIAL FIBRILLATION
Multi-Vitamin
Fish Oil: 3-4 grams
CoQ10: 180-360 mg.
L-Carnitine: 1000-2000 mg.
D-Ribose: 7-10 grams
Magnesium: 400-800 mg.
CONGESTIVE HEART FAILURE
Multi-Vitamin, Fish Oil: 1 gram
CoQ10: 300-360 mg.
L-Carnitine: 2000-2500 mg.
D-Ribose: 10-15 grams
Magnesium: 400-800 mg.
SEVERE CONGESTIVE HEART FAILURE, DILATED CARDIOMYOPATHY,
PATIENTS AWAITING HEART TRANSPLANT
Multi-Vitamin, Fish Oil: 1 gram
CoQ10: 360-600 mg.
L-Carnitine: 2500-3500 mg.
D-Ribose: 15 grams
Magnesium: 400-800 mg.
If Needed:
Hawthorne Berry: 1500 mg.
Taurine: 2-3 grams
MITRAL VALVE PROLAPSE
Multi-Vitamin, Fish Oil: 1 gram
CoQ10: 90-150 mg.
L-Carnitine: 500-1000 mg.
D-Ribose: 5 grams
Magnesium: 800 mg.
FIBROMYALGIA, CHRONIC FATIGUE,
MITROCHONDRIAL CYTOPATHIES
Multi-Vitamin, Fish Oil: 1 gram
CoQ10: 300-360 mg.
L-Carnitine: 2000-3000 mg.
D-Ribose: 15 grams
Magnesium: 400-800 mg.
COUCH POTATO
Multi-Vitamin, Fish Oil: 1 gram
CoQ10: 90-150 mg.
L-Carnitine: 1000-1500 mg.
D-Ribose: 5 grams (before and after activity)
VOLUME 30, ISSUE 2
Page 3
STAFF FAVORITE
Patrick’s Staff Pick: Synthovial SEVEN Hyaluronic Acid by hyalogic
Hyaluronic Acid (HA) is naturally produced by the body as a component of synovial fluid which lubricates the cartilage between the
joints.
HA is a hydrophilic (water loving) carbohydrate found naturally
throughout the human body. As HA seeks out and binds to water,
it becomes a viscous, Jell-O like substance that serves as the body’s
natural lubricant and provider of cushioning and elasticity.
Where I notice it the most is in my left knee. Torn cartilage use to cause inflammation
and pain. After taking the HA in the liquid form, I saw improvement in about three days.
The best way to take it—-put a dropper full under your tongue and let it absorb for 1 to 2
minutes. This allows the HA to get directly into the mucus linings.
Chocolate Thin Mints
I double this recipe!
Somebody hide
these from me!
This is the season for Girl Scout Cookies. I use to be a Girl Scout and my all-time-favorite
cookie was the Chocolate Thin Mints. Boy, could I ever eat some thin mints! Loved
those cookies every Girl Scout Season. Well, I hadn’t had a Chocolate Thin Mint cookie
until I stumbled upon Elana’s Pantry and found her Paleo Thin Mints/Gluten Free Girl
Scout Cookie recipe. I adapted the recipe a bit and now my family can enjoy this great
tasting Chocolate Thin Mint Cookie!
Ingredients:
Chocolate Coating for Cookie
1 cup almond flour (I get it from our bulk bin.)
6 ounces Sunspire chocolate chips
1 teaspoon Bob’s Red Mill coconut flour
½ teaspoon Frontier organic
2 tablespoons Ojio raw organic cacao powder
peppermint flavor
⅛ teaspoon Celtic sea salt
¼ teaspoon Bob’s Red Mill baking soda
2 tablespoons Spectrum vegan shortening
¼ cup honey
1 teaspoon Frontier organic peppermint flavoring
In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt.
Pulse in shortening, honey and peppermint flavoring until dough forms. Roll out dough
between 2 pieces of parchment paper to ⅛ inch thick. Freeze dough for 15 minutes. Using a 2-inch cookie cutter, cut out dough. Transfer circles to a parchment lined baking
sheet. Bake at 350º for 4 minutes. Cool completely on the baking sheets, then freeze for
1 hour.
Melt chocolate and peppermint flavoring in a small saucepan over very low heat. Dip each
cookie in chocolate, then place on a parchment-lined plate. Transfer plate to freezer for 1
hour. Serve. Makes 20 cookies.
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