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Matters of the heart September 24, 2009

Posted by paripl110707 in High Blood Pressure, High Cholesterol.
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Some may ask if they have moderately high cholesterol but healthy blood pressure, is it possible that they will have a greater chances of getting hypertension?

You can have high blood pressure simply because you have larger-than-life lipids.  However, while there’s no direct connection between the two, they do have some risk factors in common, explains Edward D. Frohlich, M.D., of Alton Oschner Medical Foundation and editor of the medical journal Hypertension.  Among them:  being overweight and not exercising.  So if you’re trying to lower your cholesterol by losing weight and increasing your activity level, you’re actually lowering your risk for getting hypertension, too. – Greg Gutfeld and Joe Kita

Healthier salt to spice our dish (1) February 20, 2009

Posted by paripl110707 in Food Preservative, High Blood Pressure, Maintain Blood Volume, Major Culprits, Own Diet, Regulation of Water Balance, Salty Taste, Transmission of Nerve Impulse.
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Good morning everybody.  We Filipinos were much particular in taste when it comes to cooking foods.  We made sure that our food will tastes good that’s why we always use salt.  There is some kind of salt that does not good for the heart.  Iodize salt is good.

Salt,  is not only a flavor enhancer and a food preservative, it is also an essential nutrient needed by our body.  The sodium present in salt is important in maintaining blood volume and blood pressure, in the regulation of water balance, transmission of nerve impulses and other vital functions.  The 5 grams of salt is always never followed.

Salt is one of the major culprits in developing high blood pressure, heart disease, stroke, stomach cancer, osteoporosis and kidney disease, among others.

Health authorities have been clamoring for further reductions of salt in processed foods as well as better labeling of salt on food products so more people could make changes to their own diet and reduce their salt intake.

There can always be an alternative for salt.

A Finnish professor Heikki Karppanen was able to develop a mineral salt product containing a reduced amount of sodium. Instead he added potassium and magnesium to provide the salty taste.  Karppanen became involved in the study of salt and its harmful effects after he learned about the high incidence of heart attacks that lead to deaths among families in his hometown. 

Reference:  Charles E. Buban …  Read the best, Philippine Daily Inquirer