Nutrients that Impact Hypertension and Strokes

[Guest guest]

Nutrients that Impact Hypertension and Strokes

JoAnn Guest

Nov 05, 2002 13:36 PST

 

Nutrients that Impact Hypertension and Strokes

 

A number of nutrients have been correlated

with hypertension and strokes.

While there is no " magic bullet " to use

for either hypertension or susceptibility to strokes,

there are a number of steps to take nutritionally

which may help build up your health.

 

Vitamins, minerals and herbs have all been shown to have positive

effects on the heart and blood vessels, with few if any side effects.

 

Although prevention should always be our goal, these nutrients may be

of benefit to those already having heart problems.

 

The relationship of Potassium to Sodium

 

For years, table salt (sodium chloride)

has been considered a major culprit in aggravating

high blood pressure, strokes, and other cardiovascular diseases.

 

Recent studies indicate, however, that a generally low potassium

intake may be one of the greater factors. Diets high in potassium

appear to be protective against hypertension and stroke-related

deaths.

 

High potassium intake appears to have no effect on people with normal

blood pressure, but high potassium intake does appear to lower blood

pressure in many with hypertension.

 

Importance of Dietary Potassium against stroke.

 

A study by Kay-Tee Khaw, M.D. and Elizabeth Barrett-Connor, M.D.

found

that a high intake of dietary potassium protected people against

stroke

and stroke-related deaths.

 

In fact, they found that as little as one extra serving of a

potassium-rich food such as a fruit or vegetable, may reduce the risk

of stroke death by up to 40 percent.

 

These researchers based their findings on a study of 850 men and

women in an affluent community in southern California.

 

During the twelve years covered by the study, 24 stroke-related

deaths occurred.

These individuals were all found to have significantly lower

potassium intake than survivors and individuals who died from causes

other than

stroke.

 

They also found that relationship between dietary potassium and

stroke mortality was independent of blood pressure, as it also was of

obesity, cholesterol level, cigarette smoking, alcohol and blood

sugar.

 

This was an amazing finding, as we generally associate strokes with

high blood pressure. Rather, they found that a lack of potassium

intake was the independent risk factor in these stroke-related deaths.

 

One does not need to take a very big leap in logic to conclude that

an increased intake of potassium lowers the risk of stroke and a

decreased intake raises the risk.

 

Potassium to Sodium Ratio

 

A one-year study headed by James C. Smith, Jr., Ph. D. A chemist at

the USDA's Agriculture Research service found that the 28 men and

women in their study ate too much table salt (sodium chloride) and

not enough

potassium, exceeding the safe and adequate daily ratio recommended by

the National academy of Sciences in Washington, D.C.

 

That ratio is 600 mgs of sodium for 1,000 mgs of potassium. The

adults in this study were consuming 1,300 mg of sodium daily for

every 1,000

mgs of potassium.

 

Recommended Range

 

As a matter of general information, a teaspoon of table salt contains

about 2,500 mgs of sodium.

 

The recommended range of potassium is between 1,900 mgs and 5,600 mgs

daily.

 

Vitamin and mineral supplements, by FDA regulation, are only allowed

to contain 99 mgs of potassium. To take a higher amount you need a

prescription.

 

How silly this seems when a medium-sized banana contains

approximately 630 mgs of potassium.

 

When people consume a high level of potassium in their diets, they

excrete more sodium in their urine.

 

But when the opposite is true, and they consume more sodium than

potassium, they may retain excess sodium in fluids surrounding cells

in

the body.

Urinalysis can determine if your potassium and sodium intakes are out

of balance, and if either is too high or low.

 

The Best Natural Sources of Potassium are:

 

One cup organic potato……………..1,747 mg

One cup organic baked squash……..1,200 mg

One cup almonds, cashews, Brazil nuts or peanuts…..780 to 1,000 mg

Half a cantaloupe…………………….885 mgs

3-4 ounces of raw spinach……………780 mg

1 banana……………………………….630 mgs

1 tablespoon blackstrap molasses……585 mgs

Half cup of wheat germ………………535 mgs

Half an avocado………………………385 mgs

Medium orange……………………….365 mgs.

 

These natural foods can provide valuable protection against strokes.

Best of all, these are readily available foods, and are easy to

prepare and eat.

 

Monitor your Potassium levels.

 

If you are using diuretics (herbal or otherwise) or are on blood

pressure medication, you may need a physician's prescription for

extra potassium. It would be wise to have your potassium blood levels

monitored regularly. Remember, when potassium is lost by a diuretic,

so is magnesium. You may need to supplement with this mineral also.

 

JoAnn Guest

jgu-

Friendsforhea-

DietaryTi-

http://www.geocities.com/mrsjoguest/Melanoma.html

http://www.geocities.com/mrsjoguest/AIM.html

 

*theaimcompanies*

-Wisdom of the past,Food of the future-

" Health is not a Medical Issue "

[Guest guest]

Potssium has, indeed, been associated with reducing high blood

pressure. However it is desirable to get as much from food as

possible. If supplements are used for lowering blood pressure, it is

fairly important that the chloride not be used. The chloride has been

shown to raise blood pressure somewhat. Using the chloride has an

affect similar to adding hydrochloric acid to a normal food supply.

Sincerely, Charles Weber