What Foods Have Co-Enzyme Q10 And Why Do We Need It

April 24th, 2015

Natural Health

Natural Remedies

We all need Co-Enzyme Q10, which is an anti-oxidant.  What do anti-oxidants do?  Anti-oxidants help by preventing putrifaction within the body.  They do this partly because of their ability to neutralize toxins.

Co-Enzymes are plant compounds which work with enzymes in the body to assist in digestive  and other functions.  Some Co-Enzymes contain vitamins themselves, and some of these help to manufacture other important vitamins in the body.

Co-Enzyme Q10 is especially important for heart health, as well as brain health, but all muscle and nerve cells benefit from coQ10.

Dr Sinatra from the New England Heart Centre in Manchester, Connecticut, (see Gotlieb, page 41) believes the coQ10 enzyme to be stabilizing to the body’s electrical circuits – meridians in Chinese acupuncture terms.  He has found that 20 to 25% of his patients with arrhythmia type PVC have been cured with Co-Enzyme Q10 supplements.  He points out that many people with this disturbance are lacking in potassium (not enough green vegetables), and may imbibe to excess in coffee or alcohol.

Dr Sinatra has recommended 120 to 240 milligrams of coQ10 daily for treating PVC arrhythmias.

Alzheimer’s Disease:  Lack of Co-Enzyme Q10 is also a major contributing factor in Alzheimer’s disease and other forms of dementure.  Some success has been had when Alzheimer’s patients were given regular supplements of Co-Enzyme Q10.

Breast Cancer patients are recommended to take 100 milligrams of coQ10 daily. (page 110, Gottlieb)

Many ailments respond to Co-Enzyme Q10:  Here are some of the ailments which are considered by Bill Gotleib, who wrote ‘Alternative Cures’ 2000, to benefit from supplements of coQ10:

Alzheimer’s, Angina, Arrhythmia, Breast Cancer, Bronchitis, Chronic Fatigue Syndrome, Congestive Heart Failure, Emphysema, Glaucoma, Gum Disease, Hearing Loss, Heart Disease, High Blood Pressure, Hypoglycaemia, Parkinson’s Disease, Prostate Cancer, Stroke Recovery.

As we get older, our body’s ability to manufacture this anti-oxidant declines, and so we need to pay more attention to the food we eat in order for the heart to stay healthy.  After the age of eighty there is a sharp drop in production of Co-Enzyme Q10, which is why heart failure is prevalent in this age group.

The drop in coQ10 around eighty years of age is also another reason why the instance of dementure and Alzheimer’s increases at this time.  Note:  As well as extra coQ10, it is suggested extra cabbage be added to the diet to help brain function. Cabbage is high in silicon, which helps prevent the absorption of aluminium.  Aluminium build-up in the brain is thought to be a factor in Alzheimer’s and Dementure.

Here is a list of Co-Enzyme Q10 foods and their amounts of Q10 which is adapted from ‘Food Is Better Medicine Than Drugs’, by Patrick Holford and Jerome Burne, Piatkus Books, London, 2007.

Soya Oil is highest of all, with 9.2 milligrams per 100 grammes.  The health benefits of soya cannot be praised too highly.  It is a known cancer preventative, especially for breast and prostate cancers.  The beans and all soya products contain phyto-oestrogens which help prevent carcenogenic oestrogens from being absorbed.  As soya oil, it is the highest rating plant food for co-Enzyme Q10.

Fish is next highest of the foods listed here:

Sardines top the fish list with 6.4 milligrams per 100 grammes.

Mackerel has 4.3 milligrams per 100 grammes.

Beef is next, with 3.1 milligrams per 100 grammes.

Peanuts are pretty high, with 2.7 milligrams per 100 grammes.

Sesame Seeds are next in line, with 2.3 milligrams per 100 grammes.

Pork has 2.4-4.1 milligrams per 100 grammes.

Chicken has 2.1 milligrams per 100 grammes.

Walnuts have 1.9 milligrams per 100 grammes.

Spinach has 1 milligram per 100 grammes.

Broccoli is next, with 0.8.

Green beans have 0.58.

Rice Bran has 0.54.

Polished rice has none.

Flat Fish have 0.5.

Wheatgerm has 0.35 milligrams per 100 grammes, whilst Wheat Flour has none.

Peppers have 0.3.

Soya Beans have 0.29.

Aduki Beans have 0.22.

Carrots have 0.2.

Millet has 0.15.

Buckwheat has 0.13.

Other sources rich in Co-Enzyme Q10:

Liver and kidney meats.

Alfalfa

Potatoes

Kumara

Yams.

Natural Remedies

Culpeper says of Sage that it ’causes the hair to become black’.

Garden sage has many therapeutic uses.

In the garden, its flowers provide medicine and nectar for the bees, as well as a herbal tonic to the neighbouring plants.

It is well-known as an aid to oral hygiene.  It has strong antiseptic qualities and is supposed to whiten tooth enamel.

Sage is still used today in some tooth-pastes.  It is reputedly one effective remedy for bleeding gums,  and improving gum health:  The crushed fresh leaves are massaged several times a day onto the gums and teeth.

The tea is gargled to relieve sore throats, colds and flu,  and ulcers in the mouth.

It can be effective to reduce fevers, and has been used in the past for thyphoid fever. (see ‘Herbal Remedies  and Homeopathy’ published by Geddes and Grosset.)

It is a valuable nerve medicine, and is a useful stomach remedy for improving a weak appetite.

Natural Herbal Hair Dye and Tonic:  Sage can help restore healthy hair and improve the colour.

Strong sage tea encourages hair growth and darkens the hair, if it is used on a regular basis. Many herbalists describe it in their writings:  see John Heinerman’s ‘Encyclopedia of Fruits Vegetables and Herbs’.

Rosemary is another wonderful herb which can help hair growth, but it does not have such a darkening effect on the hair, as sage does.

Recipe For Sage Hair Dye:  Here is a simple, natural hair dye and tonic which you can try.  It is perfectly safe to use, as it does not contain any harmful additives such as you might find in commercial dyes for darkening the hair.

Take two cups of fresh sage leaves and put into a stainless steel saucepan.

Add one cup of dry black tea leaves

Add half a cup of cider vinegar and eight cups of water.

Simmer very gently, with no lid, for one hour on a very low heat.  You should have around half the original quantity of liquid left at the end of an hour.  If you need to add a little more water, make sure you do so well before you finish simmering the brew.  If you add more water at the end of the simmering, then your mixture will not keep so well.

Take off the heat after an hour of simmering.  Set aside to cool.

Once your sage mixture has cooled properly, strain it off.

To the liquid remaining add the same amount of vodka.

Put into a bottle with a screw-top lid and store in a cool place.

Massage around a tablespoonful of the sage infusion into the hair each day.  Use more or less, depending on how much hair you need to cover.

Massage the sage tonic well into the roots of the hair as well, so that it feeds the scalp and hair follicles.  Massaging the scalp with the sage tonic will help the hair to grow again.

The oils in the sage leaves will put a natural shine to the hair.

Once the hair is sufficiently darkened, which may take several weeks, you can reduce the amount of applications each week.  Once or twice a week may be enough to maintain the darker colour.

Sage is really very good for the hair in so many ways.

Alternative Sage Tonic Without Alcohol:  You could make up your sage tea without the alcohol if you wish.  Only, remember that your mixture will not keep for longer than a week, and it must be kept in the fridge.  You could make up a lesser amount, enough to last a week, and then make up a fresh brew of tea for the following week.

My new book is available on Amazon:

http://www.amazon.ca/No-Cancer-Good-Health-Notebook-ebook/dp/B01DHMH6DG/175-1299456-6844733?ie=UTF8&*Version*=1&*entries*=0

No Comments so far, be the first to add one.

Leave a Reply

  • RSS
  • Stumble
  • technorati
  • Digg
  • Delicious
  • Twitter