Oko-Jamaica: a cholesterol-lowering gem

Cholesterol -- you can't live with it and you can't live without it. If you were to poll the average person off the street about this substance, you would get all kinds of very interesting responses as to what they think it is. A person's first response would be that cholesterol is bad for you and that it should be avoided. If they have listened to their physician, watched television, read magazines and newspapers, or just heard about it in conversation, then they have some concept of the subject. We have been told to avoid red meat, eggs, shrimp and other shellfish because these food have it. Food manufacturers have taken advantage of our ignorance and label certain foods like breads, cereals, vegetable soups, and more to be "cholesterol free." They may as well state these products to be "hair, bone, and feather free," because plant products are naturally free of cholesterol, bone, hair, and feathers. Only animals and other smaller critters produce cholesterol. Plants do not.
Our bodies and those of every other animal need cholesterol. It is a protective lubricant that serves many functions in our bodies. If your body quits producing it, you will die. If your body over-produces it, your health may be jeopardized as well. When our cholesterol is high, it is usually because our liver is really cranking it out. The cholesterol per se is not bad. The problem develops when it and triglycerides (another lipid produced by the liver) are at very high levels and become oxidized by little molecules called "free radicals." These oxidized lipids get gummy and hard and then start adhering to the inner walls of our arteries, forming what is called "plaque." If blood flow is sufficiently restricted you can experience a heart attack.
A small percentage of individuals have a liver disorder or a genetic predisposition which causes an overproduction of cholesterol, even when they watch their diet and exercise. The rest of us with high levels just eat too much fat in our diet and do not get enough exercise. The liver produces cholesterol primarily from dietary fat and not from dietary cholesterol. Even though we should limit our intake of animal protein, we should be more aware of our fat intake.
Statistically, the period between Thanksgiving and the first week of January has the highest incidences of heart attacks. Too much of a good thing? I think so.
I can only think of one holiday season where, in spite of my gorging, I actually lost weight. It was just a few years back when I was doing some work in China. My gracious hosts treated me to daily lavish two to three-hour feasts. These meals were so unbelievable that I actually started taking notes to document the 20 to 40 courses of food at each meal! Although the meals featured parts and species of animals I had not previously considered food, there were vast amounts of freshly picked and delectably prepared vegetables. Since I love vegetables, I grazed heartily upon those dishes. During the course of each day I also spent thirty minutes to an hour walking. At the end of my three-week stay I noticed that my pants had become roomy around the middle. Upon getting on a scale, I found that I had shed some pounds! From China I went back to Hong Kong for about a week and a half. My friend and I were ready for some good old American fast food by now. We wasted no time in hitting every major American fast food joint in Hong Kong. In three days I regained the weight I had lost in China. I learned first-hand the importance of one's diet.
It is very simple to sum up. Limit the consumption of foods that are high in fat and eat plenty of fruits, salads, vegetables, and grains. Get some exercise as often as you can. Simply going for a thirty minute walk four times a week can eliminate nine pounds of fat in a year! For most people, this will help keep the extra pounds off and lower your cholesterol.
If your serum cholesterol is above 200mg/dl, then you should really try to bring it down. By the way, the new acceptable standard is actually 180mg/dl. There are a number of herbs (or fruits, vegetables, spices, and plant-based products) that help to lower cholesterol, which include garlic, nopal, chaya, carrots, grapefruit, avocado, olive oil, broccoli, oat bran, chile, beans, celery, corn, agua miel, flor de jamaica, wheat germ, ginger, fenugreek, Tonico Glorioso, and a whole lot more.
The most effective herbal tea for lowering cholesterol is Oko-Jamaica. It is actually a combination of two distinct herbs. One is Okopiatztli (Eryngium heterophyllum, Engelm.), and the other is an African hibiscus or Jamaica Africana (Hibiscus sabdariffa var. sudanensis). Okopiatztli is a member of the carrot family and a cousin to celery, cilantro, and parsley. The genus Eryngium to which it belongs is comprised of 200 species. The African hibiscus is a member of the mallow family, which includes cotton, okra, and all the ornamental tulipanes. The genus Hibiscus to which it belongs is made up of about 250 species.
Okopiatztli has been studied ethnobotanically, botanically, agronomically, and phytochemically for about 20 years. It is just another lowly weed with a lot to offer humankind. In laboratory animals (rats and hamsters), it reduced serum cholesterol by 20% to 27%, dissolved gall stones and prevented their formation, and eliminated and prevented the accumulation of fat in the liver. In humans, it was effective in dissolving gall stones and kidney stones. Additionally, it lowered blood pressure, and provided significant weight loss in 10% of patients.
The Jamaica has been studied for about 60 years. We know it as a refreshing beverage popular during our typically hot weather. But it also has cholesterol-lowering and fat-eliminating properties. The African strain packs more punch than the Mexican or Guatemalan varieties, which are usually sold in this area.
When these two herbs are combined, a synergy develops. The recommended dosage is six grams of the herb combination per quart of water per day for 90 days. You simply prepare it as a tea, and drink it cold or hot. It is actually tasty. Locally, I have seen reductions in cholesterol levels of 39.7% to 21.4% in six to 12 weeks. One particular individual could not get his cholesterol level below 300 with medication and diet. When he added Oko-Jamaica to his regimen, he was able to bring it down to 150 in a six-month period.
If you have never had your cholesterol checked, or if it has been a long time since you had it checked, it would be worth getting it done.