Minerals in Regards to Fluid Retention

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Minerals in Regards to Fluid Retention

JoAnn Guest

Apr 19, 2004 19:52 PDT

 

Fluid Retention - 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 to 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,

resulting in a heart attack.

 

Second, hypertension damages the capillaries throughout the body,

including the heart muscle.

As a result, the muscle cells don't get the oxygen and nutrients they

need as easily, and the heart doesn't beat as strongly.

 

Slowly the heart chambers begin to dilate in an attempt to maintain

the blood pressure, but eventually this fails.

The heart becomes enlarged, floppy and ineffective in pumping blood,

and the result is congestive heart failure.

 

-----------------------------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 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 also found the 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.

 

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 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.

 

So when considering potassium levels, we must consider sodium levels

as well and watch out for high sodium foods, including canned goods,

luncheon meats, sausages, and frozen foods.

 

The results of a study done by Harvard researchers suggest that

middle-aged men who eat diets high in potassium have a reduced risk of

stroke.

 

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* in

the 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.

 

These researchers, who reported their study in " Science " , concluded that

diets that restrict the intake of calories, sodium or cholesterol may

also reduce the intake of

calcium and other mineral nutrients which may be protective against

hypertension.

 

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.

Use 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 in salads, as a relish, with meats and 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

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

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