Fwd: Minerals in Regards to Fluid Retention

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DietaryTipsForHBP , From: JoAnn Guest Thu, 8 Jul 2004 20:07:48 -0700 (PDT) Minerals in Regards to Fluid RetentionMinerals in Regards to Fluid Retention JoAnn Guest Apr 19, 2004 19:52 PDT Mineral Supplementation Normal blood pressure is vital to the nutrition of our cells. When the blood in the capillary beds becomes concentrated from the loss of plasma,the blood protein (albumin) attracts tissue fluids that carry waste into the blood vessels. Thus, by virtue of the blood pressure, all tissues are constantly bathed in fresh, nutrient-laden fluids. Also, the breakdown products from worn-out cells are removed. However, when larger amounts of oxygen and nutrients are needed,

the contraction of tiny muscles in the arterial walls causes the pressure to increase-- and supplies to be pushed more quickly into the cells. On the other hand, if few nutrients are required, these muscles relax, the pressure decreases, and food is conserved. As the blood pressure goes up, the heart muscle must work harder to push blood throughout the body. Just as with other muscles in the body, the heart can compensate for the extra work by getting bigger and stronger, but over the years, the heart basically gets worn out. Two things usually happen to the heart as a result. First, hypertension accelerates atherosclerosis by stressing and damaging the inside lining of the arteries, promoting plaque formation. Since the heart is working harder, it requires a greater blood supply. Too much arterial *plaque* can slow or stop the supply to the heart or brain, causing a stroke or heart attack.

-----------------------------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 (i.e. potato or banana), 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 their 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 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 of logic to conclude that an increased intake of potassium *lowers* the *risk* of stroke, and a decreased intake raises the risk! Sodium to Potassium 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 refined 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 mg of potassium. The adults in this study were consuming 1,300 mgs of sodium daily for every 1,000 mgs of potassium. Recommended Range-- As a matter of general information, a teaspoon of refined table salt contains about 2,500 mg of sodium. The recommended range of dietary potassium is between 1,900 mg and

5,600 mg daily. Vitamin and mineral supplements, by FDA regulation, are only allowed to contain 99 mgs of potassium. To take a higher amount you may need to include more potassium rich foods and/or need a prescription. How silly this seems when a medium-sized banana contains approximately 630 mg 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, they 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. Potassium- is essential for maintaining the *fluid* balance in our cells, and is required for the enzymatic reactions taking place within them. Potassium is used to convert Glucose into Glycogen for storage and later release. It is also used for nerve transmission, muscle

contraction, hormone secretion and other functions. If a person already has had a stroke or a touch of heart disease, low potassium can worsen the picture! In the body potassium must exist in balance with sodium. Although sodium may be an important dietary determinant of blood pressure, variations in the potassium to sodium ratio in the diet affect blood pressure under certain circumstances. The researchers looked at the impact of dietary potassium and other nutrients on the risk of stroke among 43 738 US men, aged from 40 to 75. The men, who had never been diagnosed with cardiovascular diseases or diabetes, completed a food questionnaire in 1986. During 8 years of follow-up, there were 328 strokes. Analysis of the results showed that men in the top fifth of potassium intake were 38 per cent less likely to have a stroke than those in the bottom fifth intake. Intakes of cereal fiber and magnesium, but not

calcium or sodium also reduced the risk of stroke.Use of potassium supplements also reduced their risks. The authors concluded that the results were "consistent with the hypothesis that diets rich in potassium, magnesium, and organic cereal fiber reduce the risk of stroke, particularly among hypertensive men." Circulation 1998; Sep 22, 98:12, 1198-204 Food Sources: Potassium is found in a wide range of foods. Cold-water fish, unprocessed beans, lentils, legumes, fruits, vegetables,and organic whole grains are respectable sources. Organic potatoes and bananas are known for their high potassium content. Bear in mind also, that potassium is lost in cooking, although the amount of potassium lost varies according to the cooking method used. A boiled potato may have lost up to 50 percent of its original potassium content. A steamed or baked potato, only 3 to 6 percent. Monitor your potassium levels- If

you are using a diuretic (herbal or otherwise), or are on blood pressure medication, you may need a physicians prescription for extra potassium. It would be wise to have your potassium levels monitored regularly. Remember, when potassium is *lost* by a "diuretic" drug, so is magnesium!! You may need to supplement this mineral also! Magnesium is Critical and Essential!! The Journal of the American College of Nutrition reported that magnesium suppelements are essential for helping control the blood pressure in people with hypertension and fluid retention. The exact mechanism is not yet completely understood, but it is thought that magnesium helps *drop* blood pressure by regulating the *entry-exit* "process" of *calcium* inthe smooth muscle cells of the vascular network. In combination, magnesium and calcium appear to help the blood vessels contract and relax properly! The interaction of magnesium and

calcium gives the calcium the ability to get where it has to in the cells. Then, magnesium facilitates calcium in getting to the right place where it has a relaxing effect. Hypertensives were shown to have significantly *less* magnesium in their cells than did normal people! The British researchers reported their findings in the "Proceedings of the National Academy of Science.," They noted that previous studies had shown magnesium supplementation to be an effective hypotensive (lowering) agent in various types of blood pressure. Intakes of potassium and vitamins A and C were also lower in people with higher blood pressures, while cholesterol intake was not consistently different.Calcium should be balanced with magnesium. (Note: Some researchers say the ratio should be equal. Watch for further studies related to this.) And of course, potassium must be taken for additional benefits. You should include

a complete mineral formula which provides: Selenium, zinc, copper, chromium, iodine, boron, manganese, potassium and vitamin E. It would also be important to include a complete "stress" vitamin B-complex. You should check the potencies of your vitamin and mineral formulas to see if they are adequate. Note: Refined salt is deficient in natural minerals, which are depleted during the 'refining' process. This makes it much more harmful than sea-salt. Substitute Celtic sea-salt for maximum health benefits. Pascal's Ribs Celery is a member of the umbelliferous family—along with carrots, parsley and fennel—and is valued for its distinctive flavor and crisp texture. Served raw in salads, as a relish, with cold-water fish, a flavoring or vegetable in soups stews and stuffings, celery is exceptionally low in calories. Originally from the Mediterranean, celery was cultivated from an indigenous wild celery.

Four ribs of celery is about 94 percent water and high in both potassium and essential naturally occurring sodium. According to James Duke (Handbook of Medicinal Herbs), “clinically, celery juice has proven 'hypotensive' in those taking 40 milliliters orally three times a day.” Dr. William Elliot (St. Luke’s Medical Center, Chicago) has investigated a component of celery oil (3-n-butyl phthalide) which is responsible for lowering systolic blood pressure. In a 1992 abstract (clinical research) Elliot concluded that *phthalide* directly relaxed vascular smooth muscle through a mechanism which decreased circulating catecholamines (amines that stimulate the nervous system). In an earlier paper (1991), Elliot discussed how *phthalide* lowered systolic blood pressure and its related effects on 'serum cholesterol' and high density lipoprotein cholesterol. Celery contains other compounds which are

said to enhance the *activity* of certain white blood cells. A Minneapolis study suggested that the class of bioactive natural products occurring in edible umbelliferous plants may be effective as chemo- preventive agents. http://www.geocities.com/mrsjoguest/Hypertension.html_________________JoAnn Guest mrsjo- DietaryTi- http://www.geocities.com/mrsjoguest The complete "Whole Body" Health line consists of the "AIM GARDEN TRIO" Ask About Health Professional Support Series: AIM Barleygreen "Wisdom of the Past, Food of the Future" http://www.geocities.com/mrsjoguest/AIM.htmlPLEASE READ THIS IMPORTANT DISCLAIMER We have made every effort to ensure that the information included in these pages is accurate. However, we make no guarantees nor can we assume any responsibility for the accuracy, completeness, or usefulness of any information,

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