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Salt’s assault on your brain
Pizza, cold cuts and cured meats, burritos, tacos, chips, bacon, frankfurters and sausages are major sources of excess salt in the American diet. And the salt in those foods doesn’t just impact how the heart and kidney function, leading to high blood pressure (HBP). It also activates immune cells in the brain, triggering inflammation that then causes the hormone vasopressin, produced in the hypothalamus, to increase your blood pressure.
A lab study in Neuron revealed this salt-brain connection to HBP and inflammation (And the researchers say it helps explain why around 33% of patients with HBP don’t respond to standard antihypertension medications, which were developed based on the idea that HBP only begins in the blood vessels and kidneys.
Although the average American ingests 3,400 milligrams of sodium daily and the guidelines say to aim for 2,300 milligrams or less, the American Heart Association says there’s no reliable evidence that eating less than 1,500 milligrams per day is a risk for most people and the body actually needs less than 500 milligrams per day — around a 1/4 teaspoon — to function properly. (Folks might need more if they’re competitive athletes or working in high-heat environments.)
Tip: Ironically, salt substitutes may elevate a person’s blood potassium to unhealthy levels if they’re taking blood-pressure medications like ACE inhibitors and potassium-sparing diuretics.
So, opt for flavor-enhancing spices, herbs and fruits to add zest to your meals.
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