APEC Youth Scientist Journal Vol.6 / No.

VIABILITY OF HEART VEIN OPENING DRINK

∗
Tay Jing Sheng
1
Sekolah Menengah Kebangsaan Lutong, Jalan Pantai Lutong, 98000 Miri, Sarawak, Malaysia

ABSTRACT

In this research paper, it will identify whether the Heart Vein Opening Drink, a
solution to cardiovascular diseases that is widely spreaded among the community, have the
cardioprotective properties as the community said. Cardiovascular diseases is now one of the
most threatening diseases to mankind, thus if there is a prevention or cure to it, research
should be done to identify it and to find the reason behind this. However, the results in this
research are conflicting and demands for further development of research.

1. INTRODUCTION

If you search the title above online you will be able to find a lot of website
introducing this drink and also the ingredients for making the drink. This is how it is
prepared:
a) Ingredients: 1 cup of Lemon juice,1 cup of Ginger juice,1 cup of Garlic juice and 1
cup of Apple cider vinegar
b) Mix all above and simmer in low heat for about 60 minutes or till solution reduces to
3 cups.
c) Remove solution to cool, then mix 3 cups of natural honey and store it in a jar.
According to the article “For Your Heart Vein Opening”, by drinking one tablespoon
of this drink daily before breakfast, vein’s blockage will open in most cases. The article also
gives an extract from Mufti Mohammed Kantharv’s post as evidence. Here’s the text of the
extract:

∗
Correspondence to : Tay Jing Sheng (tay_js@live.cn)

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“Please Wait……………………..
Before you undergo Angiography or Bypass treatment, you must try with confidence
this remedy. Insha Allah, you will be cured.
On the 18th April last year, I had to go to Sahiwaal(Pakistan) from the UK to attend
the annual Khatme-e-Nabuwat conference. The day before I suffered acute pain at the place
of my heart and thereafter, experienced uncomforting which continued for quite some time. I
then met in Pakistan Hazrat Moulana Bashir Ahmed Usmani Sahib and disclosed to him, that
when the doctors performed Angiography on me, they advised Bypass as they discovered 3 of
my arteries were blocked and given a date to operate after a month.
During this period, a Hakim prescribed the remedy below which I consumed exactly
for a month. A day before my bypass operation, I arrived at the Cardiology Hospital in
Lahore (Pakistan) and deposited Pak Rs. 225,000.00 towards expenses for my Bypass
surgery. After taking a close look at these results and my previous results, the Doctors then
asked me if I took any medication after the previous tests were carried out.
I told them of Hakim Sahebs prescribed remedy. The panel of Doctors, surprised by
the results, then informed me that according to the latest reports all 3 arteries were open and
functioning normally and that surgery was not required. I was refunded my deposit and told
to go home.
Hazrat Moulana Bashir Ahmed Usmani Saheb himself, prepared this medicine for me
and also told me of it’s ingredients and how it is prepared which is as follows:
1 Cup Fresh Lemon Juice
1 Cup Fresh Ginger Juice
1 Cup Fresh Garlic Juice
1 Cup Apple Cider Vinegar
3 Cups Honey
Mix all the juices & vinegar and boil very slowly for about half an hour until about 1
cup of contents evaporate and 3 cups remain. After it cools down, mix properly with the 3
cups of honey. Fill contents in a clean Jar and take 3 teaspoons on an empty stomach every
morning. Insha Allah you will be cured.”(From Mufti Mohammed Kantharvi. London UK)

However, the effects of the drink to health are not yet been proven by scientist. The
question is: Do this drink really helps out in opening vein’s blockage?

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1.1.Cardiovascular Diseases
Cardiovascular disease (also called heart disease) is a class of diseases that involve
the heart, the blood vessels (arteries, capillaries, and veins) or both.
Cardiovascular disease refers to any disease that affects the cardiovascular system,
principally cardiac disease, vascular diseases of the brain and kidney, and peripheral arterial
disease. The causes of cardiovascular disease are diverse but atherosclerosis and/or
hypertension are the most common. Additionally, with aging come a number of physiological
and morphological changes that alter cardiovascular function and lead to subsequently
increased risk of cardiovascular disease, even in healthy asymptomatic individuals.
Cardiovascular disease is the leading cause of deaths worldwide, though since the
1970s, cardiovascular mortality rates have declined in many high-income countries. At the
same time, cardiovascular deaths and disease have increased at a fast rate in low and middle
income countries. Although cardiovascular disease usually affects older adults, the
antecedents of cardiovascular disease, notably atherosclerosis, begin in early life, making
primary prevention efforts necessary from childhood. There is therefore increased emphasis
on preventing atherosclerosis by modifying risk factors, such as healthy eating, exercise, and
avoidance of smoking tobacco.
Currently practiced measures to prevent cardiovascular disease include:
- A low-fat, high-fiber diet including whole grains and plenty of fresh fruit and
vegetables (at least five portions a day)
- Tobacco cessation and avoidance of second-hand smoke;
- Limit alcohol consumption to the recommended daily limits; consumption of 1-2
standard alcoholic drinks per day may reduce risk by 30% However excessive alcohol
intake increases the risk of cardiovascular disease.
- Lower blood pressures, if elevated;
- Decrease body fat (BMI) if overweight or obese;
- Increase daily activity to 30 minutes of vigorous exercise per day at least five times
per week;
- Reduce sugar consumptions;
- Decrease psychosocial stress. Stress however plays a relatively minor role in
hypertension. Specific relaxation therapies are not supported by the evidence.
For adults without a known diagnosis of hypertension, diabetes, hyperlipidemia, or
cardiovascular disease, routine counseling to advise them to improve their diet and increase

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their physical activity has not been found to significantly alter behavior, and thus is not
recommended.

1.2.Purpose of the studies

a. To identify the nutrients of the ingredients in making the Heart Vein Opening Drink
that is cardioprotective.
b. To test the presence of the nutrients in the Heart Vein Opening Drink in order to
identify whether the nutrients is lost during the process of producing the drink.
c. To identify the effect of the drink in opening vein’s blockage.

2. METERIALS

2.1.Fresh Lemon Juice

The lemon (Citrus × limon) is a small evergreen tree native to Asia, and the tree's
ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout
the world, primarily for its juice, though the pulp and rind (zest) are also used in cooking and
baking. The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste.
The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as
lemonade.
2.1.1. Nutritional Value of Lemon

Table 1: Fresh Lemon (Citrus lemon) without peel

(Source: USDA National Nutrient data base)
Principle Nutrient Value (per 100g) Percentage of RDA
Energy 29 Kcal 1.50%
Carbohydrates 9.32 g 7%
Protein 1.10 g 2%
Total Fat 0.30 g 1%
Cholesterol 0 mg 0%
Dietary Fiber 2.80 g 7%
Vitamins
Folates 11 µg 3%
Niacin 0.100 mg 1%
Pantothenic acid 0.190 mg 4%
Pyridoxine 0.080 mg 6%
Riboflavin 0.020 mg 1.50%
Thiamin 0.040 mg 3.50%

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Vitamin C 53 mg 88%
Vitamin A 22 IU 1%
Vitamin E 0.15 mg 1%
Vitamin K 0 µg 0%
Electrolytes
Sodium 2 mg 0%
Potassium 138 mg 3%
Minerals
Calcium 26 mg 3%
Copper 37 µg 4%
Iron 0.60 mg 7.50%
Magnesium 8 mg 2%
Manganese 0.030 mg 1%
Zinc 0.06 mg 0.50%
Phyto-nutrients
Carotene-ß 3 µg --
Carotene-α 1 µg --
Crypto-xanthin-β 20 µg --
Lutein-zeaxanthin 11 µg --
Lycopene 0 µg --

2.1.2. Lemon and Cardiovascular diseases

Lemons, like other fellow citrus fruits, are an excellent source of vitamin C (ascorbic
acid); provides about 88% of daily recommended intake. Ascorbic acid is a powerful water
soluble natural anti-oxidant. Moderately higher blood levels of vitamin C measured in
healthy persons have been found to be prospectively correlated with decreased risk
of cardiovascular disease and ischaemic heart disease, and an increase life expectancy. In
vitro experiments revealed that both citric acid and L-malic acid significantly reduced LDH
release, decreased apoptotic rate, downregulated the expression of cleaved caspase-3, and
upregulated the expression of phosphorylated Akt in primary neonatal rat cardiomyocytes
subjected to hypoxia/reoxygenation injury. These results suggest that both citric acid and L-
malic acid have protective effects on myocardial ischemia/reperfusion injury, whilst juice of
lemon contains rich amount of this cardioprotective citric acid, which is about is about 5% to
6%. Furthermore, citrus fruits offer natural protection for the heart. This has been
demonstrated by a group of researchers at the department of Pharmacy at the University of
Pisa, who recently published results of their work in the scientific journal "Biomedical
Pharmacology". These Pisan researchers have shown that naringenin – a flavonoid which
citrus fruits such as oranges, lemons and grapefruits are particularly rich in – has (in addition

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to its anti-oxidant properties) important cardio-protective properties against ischemic damage

by a specific interaction with a protein (in particular an ion channel) located at the level of the
cardiac mitochondria. In addition, lemon contains 2.8g of dietary fiber per 100g, and dietary
fiber is part of the National Cholesterol Education Program’s recommendation for
maintaining healthy cholesterol levels. In clinical trials to date, fiber sources were shown to
significantly reduce blood cholesterol levels, an important factor for general cardiovascular
health, and to lower risk of onset for some types of cancer.

2.2.Fresh Ginger Juice

Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a
delicacy, medicine, or spice. Young ginger rhizomes are juicy and fleshy with a very mild
taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in
many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is
often added; sliced orange or lemon fruit may also be added. Ginger can also be made into
candy, or ginger wine which has been made commercially since 1740. Mature ginger
rhizomes are fibrous and nearly dry. The juice from old ginger roots is extremely potent and
is often used as a spice in Indian recipes, and is a quintessential ingredient of Chinese,
Korean, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat
meat and vegetarian cuisine.
2.2.1. Nutritional Value of Ginger

Table 2: Fresh Ginger

(Source: USDA National Nutrient data base)
Principle Nutrient Value (per 100g) Percentage of RDA
Energy 80 Kcal 4%
Carbohydrates 17.77 g 13.50%
Protein 1.82 g 3%
Total Fat 0.75 g 3%
Cholesterol 0 mg 0%
Dietary Fiber 2.0 g 5%
Vitamins
Folates 11 µg 3%
Niacin 0.750 mg 4.50%
Pantothenic acid 0.203 mg 4%
Pyridoxine 0.160 mg 12%
Vietmin A 1 IU 0%
Vitamin C 5 mg 8%
Vitamin E 0.26 mg 1.50%

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Vitamin K 0.1 µg 0%
Electrolytes
Sodium 13 mg 1%
Potassium 415 mg 9%
Minerals
Calcium 16 mg 1.60%
Copper 0.226 mg 25%
Iron 0.60 mg 7.50%
Magnesium 43 mg 11%
Manganese 0.229 mg 10%
Phosphorus 34 mg 5%
Zinc 0.34 mg 3%

2.2.2. Ginger and Cardiovascular diseases

Native to Asia, ginger is a common cooking spice. The University of Maryland

Medical Center cites several preliminary studies that suggest ginger may lower cholesterol
and prevent blood from clotting. Stopping your blood from clotting can help people with
heart disease, where blood vessels become clogged and lead to heart attack or stroke. High
cholesterol can also lead to clogged arteries when the cholesterol builds up on the artery walls.
Ginger may also help to lower blood pressure, another indicator of heart disease. A study
published in 2005 in the “Journal of Cardiovascular Pharmacology” found that ginger
lowered blood pressure in controlled experimental conditions. Researchers investigated the
cardiovascular effects of ginger on the blood pressure of different animals. Using crude
extract of fresh ginger injected intravenously in rats, researchers found a dose-dependent fall
in blood pressure. Further experiments in this research suggest that the blood-pressure-
lowering effect of ginger is due to the blockage of voltage-dependent calcium channels.
However, researchers did not examine the effects of ginger on the blood pressure of
humans. Israeli researchers have found that ginger extract can have dramatic effects of
cardiovascular health, including preventing atherosclerosis, lowering cholesterol levels, and
preventing the oxidation of low density lipoprotein (LDL). The researchers note that
oxidative damage of LDL is thought to play a key role in the development of atherosclerosis
and that consumption of nutrients rich in phenolic antioxidants (gingers) has been shown to
be associated with slowing down the development of atherosclerosis. Ginger is an amazing
herb with many healing powers, helping with; appetite, arthritis, cellulite, pneumonia, colds,
seas sickness, nausea, preventing blood clots and increasing circulation. While all of these

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benefits of ginger are amazing, the one that is most impressive is its heart health
benefits. Ginger is used for blood pressure, cholesterol regulation, increased circulation, and
overall heart health.

2.3.Fresh Garlic Juice

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium.
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.The
garlic plant's bulb is the most commonly used part of the plant. With the exception of the
single clove types, garlic bulbs are normally divided into numerous fleshy sections called
cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes.
They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with
cooking. In the recipe of Heart Vein Opening Drinks, garlic bulb is used as one of the
ingredient.

2.3.1. Nutritional Value of Garlic

Table 3: Garlic (Allium sativum), Total-ORAC value 5346 µmol TE/100 g.
(Source: USDA National Nutrient data base)

Principle Nutrient Value (100 g) Percentage of RDA

Energy 149 Kcal 7.50%
Carbohydrates 33.06 g 25%
Protein 6.36 g 11%
Total Fat 0.5 g 2%
Cholesterol 0 mg 0%
Dietary Fiber 2.1 g 5.50%
Vitamins
Folates 3 µg 1%
Niacin 0.700 mg 4%
Pantothenic acid 0.596 mg 12%
Pyridoxine 1.235 mg 95%
Riboflavin 0.110 mg 8%
Thiamin 0.200 mg 17%
Vitamin A 9 IU <1%
Vitamin C 31.2 mg 52%
Vitamin E 0.08 mg 0.50%
Vitamin K 1.7 µg 1.50%
Electrolytes
Sodium 153 mg 10%
Potassium 401 mg 8.50%
Minerals
Calcium 181 mg 18%
Copper 0.299 mg 33%

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Iron 1.70 mg 21%

Magnesium 25 mg 6%
Manganese 1.672 mg 73%
Phosphorus 153 mg 22%
Selenium 14.2 µg 26%
Zinc 1.160 mg 10.50%
Phyto-nutrients
Carotene-ß 5 µg --
Crypto-xanthin-ß 0 µg --
Lutein-zeaxanthin 16 µg --

2.3.2. Garlic and Cardiovascular diseases

Several well planned studies have indicated that garlic may have a role in
cardioprotection. Garlic has been shown to inhibit cholesterol biosynthesis in hepatocytes and
liver homogenates. Beaglehole cites Jain and colleagues' controlled clinical trial in which
garlic reduced serum lipid concentrations. In support of these findings Harenberg and
colleagues reported that garlic reduced serum cholesterol concentrations by 10% in patients
with hyperlipoproteinaemia. Garlic also reduced systolic and diastolic blood pressure in these
patients, but platelet aggregation was not affected. Recent data from Ali and
Thomson confirmed the serum cholesterol reduction by garlic, and more importantly an 80%
reduction in serum thromboxane concentrations. Another important property of garlic that
Beaglehole does not mention is its antiplatelet aggregation properties. It has been known for
some time that garlic decreases platelet aggregation thus inhibiting some aspects of thrombus
formation. Several well conducted studies have confirmed garlic's ability to inhibit platelet
aggregation thus reducing the frequency of thrombus formation. Many well planned studies
are showing that garlic has cardioprotective properties. Standard solutions of garlic and its
extracts are now available, and more basic research and clinical trials are needed to test them.

2.4.Apple Cider Vinegar

Apple cider vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar
made from cider or apple must and has a pale to medium amber color. Unpasteurized or
organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make
the vinegar look slightly congealed.ACV is used in salad dressings, marinades, vinaigrettes,
food preservatives, and chutneys, among other things. It is made by crushing apples and
squeezing out the liquid. Bacteria and Yeast are added to the liquid to start the alcoholic
fermentation process, and the sugars are turned into alcohol. In a second fermentation process,

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the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic
acid and malic acid give vinegar its sour taste.

2.4.1. Apple Cider Vinegar and Cardiovascular diseases

In general, the present study indicated that consumption of apple cider vinegar can
reduce the LDL, triglyceride, and cholesterol levels in patients with hyperlipidemia. Besides,
given that hyperlipidemia is a known risk factor for atherosclerosis, apple cider vinegar can
be used to prevent and even treat this complication and probably other heart problems. A
study by the Central Research Institute at the Mitsukan Group Corporation in Aichi, Japan,
found that acetic acid -- a main compound in apple cider vinegar -- could have an
antihypertensive effect on blood pressure. After six weeks, systolic blood pressure was
reduced by an average of 20 mmHg. However, the study was only performed on
spontaneously hypertensive rats, so additional research on human subjects is needed to
determine if the acetic acid in vinegar would prove beneficial on hypertensive patients.
According to another study by the research group, acetic acid may also help to improve
cholesterol levels. Rats were fed a cholesterol-rich diet in conjunction with the acetic acid.
When compared to a control group, rats given acetic acid had significantly lower serum
cholesterol and triacylglycerol levels than those fed only a cholesterol-rich diet. It appears the
main compound in vinegar inhibits lipogenesis, which is the process of turning simple sugars
into fat. Both cholesterol and triacylglycerol are forms of fats, or lipids, in the bloodstream.
Again, additional research on people is needed to determine if acetic acid can improve
cholesterol levels in patients with high cholesterol and triglycerides.

2.5.Honey
2.5.1. Nutritional Value of Honey

Table 4: Nutrition Facts (Amount per 100 gram)

Calories 304
% Daily Value*
Total Fat 0 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 4 mg 0%
Potassium 52 mg 1%
Total Carbohydrate 82 g 27%

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Dietary fiber 0.2 g 0%

Sugar 82 g
Protein 0.3 g 0%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%
Vitamin D 0% Vitamin B-6 0%
Vitamin B-12 0% Magnesium 0%
* Per cent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on
your calorie needs.

2.5.2. Honey and Cardiovascular Diseases

To date, a substantial number of studies have reported the efficacy of flavonoids,
found in honey, in heart diseases. Flavonoids reduce the risk of cardiovascular diseases in
acute and short-term interventions in healthy volunteers and in risk population groups. Some
studies are in favor of beneficial effects of increased intake of honey flavonoids on the
cardiovascular system (Hertog et al. 1993, 1995, 1997a; Knekt et al, 1996, 2002; Yochum et
al. 1999: Arts et al. 2001), while data from other studies indicate that honey has no effect on
heart disease. Results on the effect of honey in heart disease are conflicting (Rimm et al. 1996;
Hertog 1997b; Sesso et al. 2003; Lin et al. 2007); therefore, more studies especially on large
human population are urgently required. Honey flavonoid decrease the risk of coronary heart
disease by the following major actions: (1) improving coronary vasodilation, (2) decreasing
the ability of platelets conversion to clot, (3) preventing oxidation of LDLs, (4) increasing
high density lipoprotein (HDL), and (5) improving endothelial function. In addition, honey
has high levels of antioxidant compounds. These polyphenols may also contribute to
stabilization of the atheroma plaque and therefore add to the cardioprotective effects of honey,
supporting its cardioprotective properties.
A presumption is made that the Heart Vein Opening Drink with the ingredients listed
above should have cardioprotective properties like what its ingredients have.

3. EXPERIMENTS

Experiments are planned and conducted in order to determine the effects of the Heart
Vein Opening Drink in cardiovascular diseases. Due to the restriction of my capabilities to
prepare and perform more accurate, precise and detailed experiment, the results may not be
confirmed and requires further development. Few simple experiments were planned, with
those listed below which are carried out successfully.

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3.1.Chicken blood test

Aim: Determining the effects of the Heart Vein Opening Drinks to the prevention of
plaque in blood vessels

Problem Statement: Does the Heart Vein Opening Drinks help to prevent blockage of
blood vessel?

Variables
 Manipulated: Solution added to the chicken blood
 Responding: Condition of the chicken blood
 Constant: Surrounding temperature, volume of chicken blood

Materials: chicken blood, heart vein opening drink

Apparatus: measuring cup, glass cup

Assumption made: Chicken blood is similar to the human blood and forms plaque by
the same factor

Procedure
 Step 1: 10ml of chicken blood is dropped into a glass cup
 Step 2: The solution is left for days and any changes per day is observed and
recorded
 Step 3: The experiment is repeated by using solution of chicken blood added
with Heart vein opening drink solution.

Figure 1: Day 0 (both not coagulate) Figure 2: Day 1 (both not coagulate)

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Figure 3: Day 2 Figure 4: Chicken blood with

(Chicken blood only; coagulates) Heart Vein Opening Drink
(Not coagulate)

3.2.Human test

Aim: Determining the effects of the Heart Vein Opening Drinks to the prevention of
plaque in blood vessels

Problem Statement: Does the Heart Vein Opening Drinks help to maintain the values
of lipids and cardiovascular risks at desirable range?

Hypothesis: Heart Vein Opening Drinks can maintain the values of lipids and
cardiovascular risks at desirable range

Procedure
 Step 1: A subject is selected to participate in the experiment.
 Step 2: The health test of the subject is carried out before experiment and the
results for section “lipids and cardiovascular risks” are recorded.
 Step 3: Then, the participants’ lifestyle is remained similarly as usual, only
except that they start to have one tablespoon of the Heart Vein Opening Drink
daily before breakfast.
 Step 4: After 4 months, the health test of the subject is carried out again and the
results for section “lipids and cardiovascular risks” is recorded.

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Results
 First Test

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 Second Test

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Comparison

1st test 2nd test

Description mmol/L mg/dL mmol/L mg/dL
Cholesterol, Total 6.01 232.0 6.55 252.9
HDL-Chol. 1.21 46.7 1.29 49.3
LDL-Chol. 3.71 143.5 4.05 157.0
Triglycerides 2.37 207.4 2.60 227.5
Total/HDL-Chol Ratio 5.0 5.1

Conclusion: Based on the results obtained, Heart Vein Opening Drinks failed to
maintain the values of lipids and cardiovascular risks at desirable range. Heart Vein
Opening Drinks shows no effects on preventing cardiovascular diseases. Hypothesis
is not accepted

4. CONCLUSION

The results of the two experiments conducted show conflicting results on the
cardioprotective properties of the Heart Vein Opening Drinks. More experiments that are
more accurate, more precise, more detailed and more controlled have to be carried out in the
future to make the results confirmative. As a conclution, the research requires further
development but by research done so far now, the Heart Vein Opening Drinks is not
practically proven its with prevention and cure of cardiovascular diseases.

5. ACKNOWLEDGEMENT

I would like to thank Professor Ashwani Gupta, my families and the experiment
subject for their help to complete this research.

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6. REFERENCES

[1] “For Your Heart Vein Opening”

(http://suratiundhiyu.files.wordpress.com/2011/02/garlic- juice-heart-desease-cure-
ja1.pdf)

[2] 大蒜书 The Complete Garlic Work. 黎霆著

[3] 12 Surprising Health Benefits of Lemons and Limes (http://www.aviva.ca/article.asp?

articleid=276#ixzz2h683EGH7)
[4] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3005390/
[5] http://www.livestrong.com/article/479094-heart-disease-prevention-organic-apple-
cider-vinegar/#ixzz2lnsJgyxT

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