C-reactive Protein (CRP)
A december 2005 study confirms that C-reactive protein (CRP) has emerged as one of the most powerful predictors of heart disease.
An optimal level of CRP is less than 6 mg/1.
Everything that hardens the arteries sends CRP levels up. Ex.: smoking
Here are five nutritionally-oriented ways to lower C-reactive protein (CRP):
Vitamin E and Coenzyme Q10 were found to lower CRP by an average of 30% in research with baboons fed a high fat and high cholesterol diet.
Vitamin C (1000 mg daily) in human research reduced CRP levels by 25%.
Krill oil (300 mg daily) taken for two weeks in human research reduced CRP by 30%. Krill are marine crustaceans (similar to tiny shrimp) whose oil is a rich source of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), vitamins A and E, and the antioxidant astaxanthin.
Eating plenty of vegetables and fruits daily can lower CRP levels by an average of 30%.
Regular, small amounts of dark chocolate can reduce CRP levels by an average of 20%.