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    "Coenzyme Q10 is a fat-soluble compound primarily synthesized by the body and also consumed in the diet. Rich sources of dietary coenzyme Q10 include mainly meat, poultry, and fish. Other relatively rich sources include soybean and canola oils, and nuts. Fruits, vegetables, eggs, and dairy products are moderate sources of coenzyme Q10.

    Approximately 14%-32% of coenzyme Q10 was lost during frying of vegetables and eggs, but the coenzyme Q10 content of these foods did not change when they were boiled". Some relatively rich dietary sources and their coenzyme Q10 content in milligrams (mg) are listed in the table at link: http://lpi.oregonstate.edu/infocenter/othernuts/coq10/

    "Immune system cells divide more rapidly than most cells, and they are in constant need of repair and maintenance. All of this work requires energy reserves, and Co–Q10 is a critical co–factor in our energy–production pathways. In both animal and human studies, Co–Q10 has compensated for immune deficiencies caused by aging or disease.

    Co–Q10 is also a very powerful antioxidant. It is made in our bodies, within a cell organelle called the "mitochondria", and is most concentrated in the energy–demanding heart, brain and muscle systems. Unfortunately, Co–Q10 levels decrease with age (starting at 35 years).

    Co–Q10 is present in the foods we eat. Rich dietary sources include almonds, ocean salmon, sardines, spinach and certain meats."
    http://www.chiro.org/nutrition/Q10.shtml

    "Coenzyme Q may play a role in the prevention and/or treatment of the following health conditions:

     

    • Most heart-related conditions, including arrhythmia, angina, heart attack, mitral valve prolapse, high blood pressure, coronary artery disease, atherosclerosis, and congestive heart failure
    • Breast cancer
    • Diabetes
    • HIV+/AIDS
    • Infertility
    • Muscular dystrophy
    • Periodontal diseases (problems with the gums/gingival)
    • Stomach ulcer (also called gastric ulcer)


    Meat
    1. Pork heart, reindeer meat and beef heart are the three foods with the highest amounts of coenzyme Q10. Other meat products with coenzyme Q10 include pork, beef liver, beef, pork liver and ham; frying meats tends to reduce their coenzyme Q10 levels.

    Oils
    2. Soybean, rapeseed, sesame, cottonseed and corn oils all have high amounts of coenzyme Q10. Oils with lesser amounts of coenzyme Q10 include sunflower, oil and safflower oils.

    Fish
    3. Sardine, mackerel, cuttlefish, yellow tail, tuna, herring and pollock have moderate to high amounts of coenzyme Q10. Eel, trout and flatfish also contain a small amount of coenzyme Q10.

    Nuts, Beans and Seeds
    4. Soybeans, peanut, sesame seeds, pistachios, walnuts, azuki beans and hazelnuts contain moderate to high amounts of coenzyme Q10. Almonds and chestnuts have a small to moderate amount of coenzyme Q10.

    Chicken and Eggs
    5. Chicken has a moderate amount of coenzyme Q10; boiling chicken retains more coenzyme Q10 in the meat than frying. Eggs have a small amount of coenzyme Q10.

    Vegetables
    6. Several vegetables contain small to moderate amounts of coenzyme Q10, including spinach, broccoli, sweet potato, sweet pepper, garlic, peas, cauliflower and carrots."

    http://www.ehow.com/facts_5171170_foods-contain-coenzyme-q10.html

    "Food concentrations of coenzyme Q are not well documented. In general, however, coenzyme Q is available from three basic types of foods:

    (1) fish;

    (2) organ meats, including liver, kidney and heart; and

    (3) the germs of whole grains. The most concentrated sources of coenzyme Q - like heart or kidney - contain about 2-3 milligrams of coenzyme Q per ounce of heart or kidney. The germs of grains, while containing less coenzyme Q per ounce, also contain vitamin E in amounts of 5-10 IU per ounce, and this vitamin E works together with coenzyme Q in the body."

    http://www.whfoods.com/genpage.php?tname=nutrient&dbid=118

    "Coenzyme Q10 is primarily found in fish and meat. Our bodies are able to produce some of the CoQ10 that we need. The rest is synthesized from the foods we eat. The highest dietary sources of Coenzyme Q10 come from - in descending order according to content - fresh sardines and mackerel, the heart, liver and meat of beef, lamb and pork along with eggs.

    There are plenty of vegetable sources of Coenzyme Q10, the richest being spinach, broccoli, peanuts, wheat germ and whole grains - in that order, although the amount is significantly smaller than that found in meats. Also, it is important to note that these foods must be raw, fresh and unprocessed - no milling, canning, preserving, freezing, etc."
    http://www.healingdaily.com/detoxification-diet/coenzyme-q10.htm

    Highest food sources of CoQ10: http://www.cholesterol-and-health.com/Coenzyme-Q10.html

    • Pork heart
    • Reindeer
    • Beef heart
    • Soybean oil
    • Rapeseed oil
    • Sardine
    • Mackerel
    • Pork
    • Beef liver
    • Beef
    • Sesame oil
    • Soybeans, roasted and ground
    • Peanuts, roasted
    • Cattlefish
    • Sesame seeds, roasted
    • Pork liver
    • Chicken


    Statins Inhibit Coenzyme Q10 Synthesis. In fact, the use of statins can decrease the body's synthesis of coenzyme Q10 by as much as 40%!
    http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2042680/pdf/bcp_0417.pdf

     

     

    Pat RobinsonWellness Educator

     

    For more information about healing naturally, keep updated on Facebook  Heal Thyself! 

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Views: 70614

Comment by Jamie on September 13, 2010 at 9:34am
Thank you for sahring all this information. Very interesting.
Comment by Jamie on September 13, 2010 at 9:34am
And that should read sharing:)
Comment by PurifySelf on April 22, 2011 at 10:42pm

Why cant I share info about Health without getting block???

 

Alkaline Foods List

If your favorite foods are not on the recommended list below you should stop eating them. Remember to buy ORGANIC and local if possible. Here is a food list to help you start the transition. Stay Alkaline!


RECOMMENDED FOODS

 

Vegetables

Amaranth Greens 

Avocado

Asparagus

Bell Peppers

Chives

Cucumber

Dandelion Greens

Garbanzo Beans (chick peas)

Izote (cactus flower/ cactus leaf- grows naturally in California)

Jicama

Kale

Lettuce (all- except Iceberg)

Mushrooms  (all- except Shitake)  

Mustard Greens

Nopales  (Mexican Cactus)

Okra (use sparingly)

Olives

Onions (Red)

Plantain (ripe)

Poke Salad greens

Scallions

Squash

Spinach (use sparingly)

String Beans

Tomato  (Cherry and Plum only)

Tomatillo

Turnip Greens

Zucchini

 

 

 


Fruits 

Apples

Bananas – the smallest one or the Burro/mid-size (original banana)

Berries  (all varieties- except Cranberries)

Camu Camu

Cherries

Currants

Dates

Figs

Grapes (with seeds)

Jelly Coconuts (Soft)

Limes (key limes preferred, with seeds)

Mangoes

Melons (with seeds)

Orange (Seville or sour preferred)

Papayas

Peaches

Pears

Plums

Prunes

Raisins

Sacha Inchi

Soursops (Latin or West Indian markets)

Sugar Apples (cherimoya)

 

Herbal Tea

Anise

Burdock Root

Chamomile

Dandelion (roasted roots)

Fennel

Ginger

Lemon Grass

Red Clover

Red Raspberry

Rooibos Tea (South African caffeine-free red tea)

Saraparilla

Sea Moss Tea

White Tea

Wu Long

Yellow Dock

 

 

 

 

SEASONINGS & SPICES

*Salty

Dulse

Kelp

Sage

Himalaya Sea Salt

Thyme

Vegesal

 

*Mild Flavors

Basil

Bay leaf

Cilantro

Dill

Marjoram

Onion Powder

Oregano

Thyme

 

 *Spicy Flavors

Achiote

Cayenne

Cumin

Coriander

Sage

 

Sea Vegetables

Arame 

Bladder Wrack

Dulse

Glasswort or Passe-Pierre

Hijiki or Hiziki

Kombu or Konbu

Nori or Laver – has “sea taste”

Sea Moss or Irish Moss

Wakame

 

Dressing & Add ons

100% Pure Maple Syrup – Grade B recommended

100% Pure Agave Nectar or Syrup – (from cactus)

Almond Cheese, Almond Mayo, Almond Cream

Avocado & Mango Salsa

Basil & Tomato Dressing

Olive Oil

Raw Sesame “Tahini” Butter

Dry Seasoning

Pesto Sauce

  

 

Nuts and Seeds 

Raw Almonds and Almond butter

Raw Sesame Seeds

Walnuts/Hazelnuts/Brazilnuts


Oil 

Extra Virgin Olive Oil


Drinks 

Alkaline Water  pH above 8.5     

Thermal Water

Spring Water   pH above 8.5

Almond Milk

Coconut Milk  (from Jelly Coconuts)

Walnut Milk

Hemp Milk

Saraparilla

Sea Moss Drink

Fruit Juices/Smoothies (100% Organic Fruit)



 

 

Grains 

Amaranth  

Black Rice or Wild Rice

Quinoa

Spelt

Teff

Kamut

Rye

Fonio
Comment by Pat Robinson on April 22, 2011 at 11:37pm
PurifySelf, members may not post links or references to their business (or website or products) in the body of posts.  That is considered self-promotion. Sharing HEALTH information is different. I will edit out the links to your business above. Please respect this website-wide limitation on self-promotion. You may post a business link in the Member Resources and on your "My Page".

Pat

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