High Blood Pressure & Why Q10 From Organ Meats Is So Important

CAN YOU FIND THE RED LETTERS?

When I tell my hypertensive patients that they have high blood pressure, they almost always ask me “Why?”

Seems like a pretty basic question. But most doctors have no good answer. They’ll tell you it’s your age. Or they’ll tell you it’s called “primary” or “essential” hypertension. That means you have it because you have it. They have no idea why.

And they’ll let you think there is something wrong with you that made you get it. I disagree.

There’s nothing wrong with you. You are not broken. Problem is, you were created for a different environment.

Our world today is nothing like the environment our ancestors thrived in. In ancient times, humans had pure air, water and soil. They got all the nutrients they needed from wild animals, fish, nuts and berries.

Today our industrial food supply is a mess. It’s soaked in rancid vegetable oils. It’s full of chips, crackers, sodas, sugar, and thousands of junk products. We eat commercially processed meats loaded with toxins. Our soil has lost nutrients at a staggering rate.

All of that has led to an epidemic of hypertension in modern humans. If we still followed traditional ways of eating and living, HBP would be virtually unknown. I’ve seen this for myself as I visit indigenous people throughout the world.

I rarely see someone with HBP living in a traditional culture. And studies show that local Indians of Brazil, Rural Kenyans and natives of Papua, New Guinea, have blood pressures that average 103/63 mmHg!¹ Even in old age, people in these cultures don’t get HBP. Yet here it’s considered part of the “normal” aging process.

Like our primal ancestors, traditional people eat the foods they were designed to eat. And they get the nutrients we need to keep blood pressure in a healthy range.

One of the most important nutrients they get — and we don’t — is coenzyme Q10 (CoQ10).

Studies show that boosting your CoQ10 can drop blood pressure an amazing 11 to 17 mmHg in systolic pressure and 8 to 10 mmHg in diastolic pressure.²

In another study adding just 120 mg/day of CoQ10 for eight weeks in patients with HBP and coronary artery disease decreased systolic pressure by an average of 12 mmHg and diastolic pressure by an average of 6 mmHg compared to a placebo.³

CoQ10 is a high-octane fuel used by every cell in your body. It’s essential for the normal function of all your vital organs — especially energy-hungry organs, like your heart. It supplies your heart with the critical energy it needs to pump bLood throughout your body.

You have plenty of CoQ10 when you’re young but levels start dropping in your 20s. By the time you’re 80, most of your CoQ10 has disappeared. And that’s bad news…

That’s why I test my patients for CoQ10. It’s a simple blood test. Your doctor may tell you “normal” levels are 0.8 to 1.5 mcg/mL. That’s too low. I help my patients keep their levels in the range of 3.0 to 4.0 mcg/mL.

If your levels are low or you have high blood pressure I recommend 50 to 100 mg per day of CoQ10 supplements. Look for the pOtent form known as ubiquinol.

But I think the best way to get CoQ10 is the same way our primal ancestors did — eating plenty of organ meats and red meat from animals who feed on grass. They thrived on a diet of fresh beef heart and liver. You can too, simply by adding grass-fed organ meat once or twice a week to your diet.

If you don’t like dining on hearts and liver, you can get almost the same level of this important nutrient by eating a juicy grass-fed steak a few times a week. Just try one of my favorite red meat recipes from my Paleo-Licious cookbook.

Garlic-Studded Grass-Fed Sirloin Roast Recipe

Time To Table: 15 minutes active time, 1 hour total (Serves: 4)

Ingredients

• 2 tsp. organic garlic powder
• 1/2 tsp freshly grouNd black pepper
• 6 cloves organic garlic, sliced
• 48 ounces grass-fed beef roast
• 1/2 tsp. sea salt

Preparation

1. Preheat oven to 325 degrees F.
2. Make small cuts all over the roast and insert sliced garlic. Season with salt, pepper and garlic powder on all sides of the roast.
3. Place roast on a rack in shallow roasting pan. Pour water to cover the bottom of the pan.
4. Roast the beef uncovered to desired doneness. For medium-rare internal temperature will be 140 degrees F; for medium at 155 degrees F.
5. Remove from oven, transfer to carving board, tent with foil; let stand up to 20 minutes.
6. Carve roast into thin slices.
7. Serve with the au jus.

To Your Good Health,