|Taking your Blood Pressure Herbs Diet Minerals|
Sodium - Hypertension
and High Blood Pressure
Potassium to Improve
Magnesium to Prevent
Calcium, to prevent,
high blood pressure
and heart disease
and Heart Attacks
Sodium - Hypertension and High Blood Pressure
Getting your sodium from the correct sources, like French unrefined light grey sea salt and food, is necessary to lower blood pressure. Eating refined table salt creates an acidic body chemistry, and the body conserves water to buffer this harmful acidic condition.
The medical establishment has Americans conditioned not to eat salt because sodium is said to exacerbate hypertension. They say that sodium causes fluid retention, and that this excess fluid creates more pressure on the arterial walls and increases blood pressure. This is far from the truth. Itís like having your car running on only one cylinder and saying that gas is bad because it will allow you to drive and ruin your car. You have to fix the other cylinders. Running your car on one cylinder causes an imbalance, to activate all cylinders is the solution.
The key is the relationship between sodium and potassium. Simply put, a food with 25 mg of sodium might be worse than a food with 100 mg of sodium. Why? The food with 25 mg of sodium may not contain potassium and the food with 100 mg of sodium may contain 250 mg of potassium, a net gain of 150 mg of potassium. High potassium/low sodium is the key to correct sodium-induced high blood pressure, because you do need some sodium. Do not go on a salt free diet; rather, discuss this with your doctor, even if you were told to avoid salt.
The FDA mandates that the amount and percentage of sodium must be on food labels. Even more important than sodium intake, however, is the amount of potassium you are consuming. We see here another example of fragmented information.
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