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Diet affects cardiovascular disease 7-14-08
Increased intake of minerals such as potassium and possibly magnesium and
calcium through a diet may reduce the risk of high blood pressure and lower
blood pressure in people with hypertension, a new study suggests.
Additionally, increased intake of these minerals in the diet may reduce the risk
of coronary heart disease and stroke, according to the study published in a
supplement appearing with the July issue of The Journal of Clinical
Hypertension.
Vegetarians and people consuming primitive diets have low cardiovascular disease
rates, due probably to high intake of dietary potassium and low sodium. These
people consume large amounts of fruit and vegetables and only one percent of
them have hypertension.
In comparison, in the industrialized countries where people consumed high
amounts of processed foods and dietary sodium, one in every three persons has
hypertension. In the U.S., people eat double the recommended amount of sodium,
but only half the recommended amount of potassium.
Increasing intake of potassium could reduce the rate of hypertension in the U.S.
adults by more than 10 percent and life expectancy will also increase, according
to the study report.
Comment:
We have a potassium deficiency epidemic in this country. Due to a ridiculous 1963 law there can only be 3% USRDI of potassium in any supplement. So we all suffer hypertension. Potassium regulates sodium and relaxes the arteries. By the way conventional bananas have very little potassium. Magnesium is required to absorb calcium and is also is short supply in the American diet. Most woman do not need any calcium and need vast amounts of magnesium to absorb all the calcium form their diets. The citrate versions are the best; potassium citrate, magnesium citrate etc..
Sources of Potassium:
emergan-c packets 200 mg best source, organic prune juice, prunes, Avocado, Oranges and orange juice, Potatoes (can be reduced to moderate by soaking peeled, sliced potatoes overnight before cooking), Spinach, Winter squash, Dates, Raisins, Figs, Beans, lentils, artichokes, carrots, apricots,
Magnesium Sources:
Artichokes, buckwheat, oats, almonds, brazil nuts, cashews, pine nuts, beans, pumpkin seeds, spinach, tomato paste,