It's Time to End the War on Salt. By Dr. Mercola. For many decades now, U. S. But the drive to do this has little basis in science. For many decades now, U.S. But the drive to do this has little basis. Bicarbonate helps physically active people combat fatigue (news vol 3, no 1, May 2001) An ingestion of 300 mg/kg of body weight of bicarbonate before exercising will. Comment: patients with hydrops do not fit the committee criteria for Meniere's disease, generally because they omit hearing loss. The author of this page treats them. What Is Sodium?Sodium (salt) is a mineral found in many foods. We need sodium for important bodily. The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram. If you eat a whole food plant based diet and don In fact, a recent meta- analysis by the Cochrane Review involving a total of 6,2. Another study published last year found that lower salt consumption actually increased your risk of death from heart disease. A review of the available research reveals that much of the science behind the supposed link between salt and high blood pressure is dubious at best. According to Scientific American: 3. In fact, the population that ate the most salt, about 1. Studies that have explored the direct relationship between salt and heart disease have not fared much better.. For every study that suggests that salt is unhealthy, another does not. In 1. 90. 4 French doctors reported that six of their subjects who had high blood pressure—a known risk factor for heart disease—were salt fiends. People living in countries with a high salt consumption—such as Japan—also tend to have high blood pressure and more strokes. But as a paper pointed out several years later in the American Journal of Hypertension, scientists had little luck finding such associations when they compared sodium intakes within populations, which suggested that genetics or other cultural factors might be the culprit. Nevertheless, in 1. Meal Planning Guide 2000 Calorie This Meal Planning Guide is based on the Exchange System. Make Your Own Food Nutrition Facts Labels! Create here food nutrition facts labels for print. Just input your nutritional data and click on the button at the bottom. LDL cholesterol is affected by diet. Knowing which fats raise LDL cholesterol and which ones don't is the first step in lowering your risk of heart disease and stroke. U. S. Senate's Select Committee on Nutrition and Human Needs released a report recommending that Americans cut their salt intake by 5. Dahl's work. The same applies to the saturated- fat- is- bad- for- your- heart myth, which is based on cherry- picked data. In addition to the ones already mentioned above, the following studies also came up with negative results. That equates to reducing your blood pressure from 1. In conclusion, the authors stated that. The study concluded that lower sodium diets led to HIGHER mortality rates among those with cardiovascular disease, which . Modern table salt has very little in common with natural, unrefined salt. The first will damage you health while the latter is profoundly healing. Here's a quick break- down of their basic ingredients. These are dangerous chemicals like ferrocyanide and aluminosilicate. A small amount of iodine may also be added(Some European countries, where water fluoridation is not practiced, also add fluoride to table salt. In France, 3. 5 percent of table salt sold contains either sodium fluoride or potassium fluoride and use of fluoridated salt is widespread in South America)The processing also radically alters the structure of the salt. Refined table salt is dried above 1,2. Fahrenheit, and this excessive heat alters the natural chemical structure of the salt. The Healing Benefits of Unrefined Natural Salt. Both sodium and chloride are also necessary for the firing of neurons . Hence, eating too much common processed salt will cause fluid to accumulate in your tissues, which may contribute to: Unsightly cellulite Rheumatism, arthritis and gout Kidney and gall bladder stones Hypertension (high blood pressure) The Importance of Maintaining Optimal Sodium- Potassium Ratio. While natural unprocessed salt has many health benefits and is indeed essential for life, that does not mean you should ingest it with impunity. Another important factor is the potassium to sodium ratio of your diet. Imbalance in this ratio can not only lead to hypertension (high blood pressure) but also contribute to a number of other diseases, including. Compare that to today's modern diet where daily potassium consumption averages about 2,5. RDA is 4,7. 00 mg/day), along with 4,0. This may also explain why high- sodium diets appear to affect some people but not others. According to a recent federal study into sodium and potassium intake, those at greatest risk of cardiovascular disease were those who got too much sodium along with too little potassium. The research, published in the Archives of Internal Medicine in July of last year. U. S. Thomas Farley, New York City's health commissioner, who has led efforts to get the public to eat less salt. Elena Kuklina, one of the study's authors at the Centers for Disease Control and Prevention. Such a dietary imbalance posed a greater risk than simply eating too much salt, according to the study.? Ditch processed foods, which are very high in processed salt and low in potassium and other essential nutrients, and eat a diet of whole, unprocessed foods, ideally organically- grown to ensure optimal nutrient content. This type of diet will naturally provide much larger amounts of potassium in relation to sodium. About 9. 0 percent of the money Americans spend on food is spent on processed foods and more than 7. U. S. Emerging evidence suggests that this ratio is actually crucial for improving health, and the way to optimize potassium intake is by increasing consumption of vegetables, which are the highest sources of potassium. Why You Need Potassium. It is possible that potassium deficiency may be more responsible for hypertension, rather than excess sodium, as it also affects your: Bone mass Nervous system Muscle function Heart and kidney function Adrenal functions Potassium deficiency can lead to electrolyte imbalance, and can result in a condition called hypokalemia. Symptoms include: Water retention Raised blood pressure and hypertension Heart irregularities/arrhythmias Muscular weakness and muscle cramps Continual thirst Constipation Potassium- Rich Foods. I do not advise taking potassium supplements to correct a sodium- potassium imbalance. Instead, it is best to alter your diet and incorporate more potassium- rich whole foods. Some of the richest sources in potassium are: Baked potato (1. But limit as has high levels of starchy carbohydrate which can increase your insulin and leptin resistance. Lima beans (9. 55 mg/cup) Winter squash (8. Cooked spinach (8. Other potassium- rich fruits and vegetables include: Fruits: papayas, prunes, cantaloupe, and bananas. It is an old wives tale that you are getting loads of potassium from bananas, the potassium is twice as high in green vegetables.) Vegetables: broccoli, Brussels sprouts, sweet potatoes, avocados, asparagus, and pumpkin Fructose—a Far More Likely Culprit in Hypertension and Heart Disease. Avoiding processed foods will also help you avoid another primary risk factor for high blood pressure and heart disease, namely fructose. If you check the labels, you will find that virtually every single food and beverage you contemplate buying contains fructose, either in the form of high fructose corn syrup, corn syrup, or some other version. The amounts of salt Americans consume pales in comparison to the amount of fructose eaten on a daily basis, and I'm convinced that it's the sugar/fructose consumption that is the major driving force behind our skyrocketing hypertension rates, not excess salt. The connecting link between fructose consumption and hypertension lies in the uric acid produced. Uric acid is a byproduct of fructose metabolism, and increased uric acid levels effectively drive up your blood pressure. The more you can move toward a diet of whole organic foods in their natural state, the healthier you'll be. And given that salt is essential to good health, I recommend switching to a pure, unrefined salt. My favorite is an all- natural sea salt from the Himalayas. Himalayan salt is completely pure, having spent many thousands of years maturing under extreme tectonic pressure, far away from impurities, so it isn't polluted with the heavy metals and industrial toxins of today. It's hand- mined, hand- washed, and minimally processed, and contains some 8. It's likely to be the most delicious salt you'll ever find, which is why it's so popular among gourmet chefs. Relax, and Salt to Taste. Chickpea - Wikipedia. The chickpea or chick pea (Cicer arietinum) is a legume of the family. Fabaceae, subfamily Faboideae. Its different types are variously known as gram. It is one of the earliest cultivated legumes: 7,5. Middle East. The Oxford English Dictionary lists a 1. The current form garbanzo comes directly from modern Spanish. They were found in the late Neolithic (about 3. BCE) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France, Mesolithic layers in a cave at L'Abeurador, Aude, have yielded wild chickpeas carbon dated to 6. Albertus Magnus mentions red, white, and black varieties. Nicholas Culpeper noted . Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine, and helping to treat kidney stones. Scientists expect this work will lead to the development of superior cultivars, among which 7. India is by far the world largest producer, but is also the largest importer. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins. Several varieties of chickpea are cultivated throughout the world. Bengal gram or 'Desi chana' is probably the earliest variety because it closely resembles both seeds found on archaeological sites and the wild plant ancestor of domesticated chickpeas, Cicer reticulatum, which only grows in southeast Turkey, where chickpeas are believed to have originated. It is grown mostly in India and other parts of the Indian subcontinent, as well as in Ethiopia, Mexico, and Iran. Desi means 'country' or 'local' in Hindustani; its other names include kala chana (. This variety is hulled and split to make chana dal. A closely related variety is the Bombay chickpea ('Bambai chana'), which is also dark but slightly larger than 'Desi'. Garbanzo bean or 'Kabuli' chana is lighter- coloured, larger, and with a smoother coat, and is mainly grown in the Mediterranean, Southern Europe, Northern Africa, South America, and the Indian subcontinent. It is around the same size as garbanzo beans, being both larger and darker than the 'Desi' variety. Green chickpeas are common in the state of Maharashtra, India. In Marathi and Bengali, they are called harbara. Tender, immature green chickpeas are often sold as a street snack. These can be eaten raw or roasted on coal before the skin is removed; the latter snack is called hula in Marathi. Human consumption. Dried chickpeas need a long cooking time (1. Chickpeas can also be pressure cooked or sous vide cooked at 9. Chickpeas (Cicer arietinum) do not cause lathyrism. Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine. Chickpeas are popular in the Iberian Peninsula. In Portugal, they are one of the main ingredients in rancho, eaten with pasta and meat, including Portuguese sausages, or with rice. They are used in other hot dishes with bacalhau and in soup. In Spain, they are used cold in tapas and salads, as well as in cocido madrile. In Italy, chickpeas are eaten with pasta or in soup. In southern Italy, chickpea flour is made into a batter for panelle, a sort of crepe. In Egypt, chickpeas are used as a topping for kushari. Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini (sesame seed paste), the blend called hummus bi tahini. Chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 2. American cuisine. Popular dishes in Indian cuisine are made with chickpea flour, such as mirchi bajji and mirapakaya bajji Telugu. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a leaf vegetable in salads. Chickpea flour is used to make . In South Asian cuisine the flour (besan) is used as a batter to coat vegetables before deep frying to make pakoras. The flour is also used as a batter to coat vegetables and meats before frying, or fried alone such as panelle (little bread), a chickpea fritter from Sicily. Chickpea flour is used to make the Mediterranean flatbread socca and called panisse in Provence, southern France. It is made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent. In Tuscany chickpea flour (farina di ceci) is used to make an oven baked pancake: the flour is mixed with water, oil and salt. Chickpea flour known as Kadlehittu in Kannada is used for making sweet dish Mysorepak. In the Philippines, chickpeas preserved in syrup are eaten as sweets and in desserts such as halo- halo. Ashkenazi. Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys. Guasanas are a Mexican chickpea recipe in which the beans are cooked in water and salt. A chickpea- derived liquid (aquafaba) can be used as an egg white replacement to make meringue. Animal feed. This leads to higher nutrition values and fewer digestive problems in nonruminants. Nonruminant diets can be completed with 2. Higher amounts can be used when chickpeas are treated with heat. Pigs show the same performance, but growing pigs experience a negative effect of raw chickpea feed; extruded chickpeas can increase performance even in growing pigs. In poultry diet experiments with untreated chickpeas, only young broilers (starting period) showed worse performance. Fish performed equally well when their soybean or cereal diet was replaced by extruded chickpeas. Ruminants have generally less problems to digest legumes with secondary components, since they can inactivate them in the rumen liquor. Their diets can be supplemented by 3. Extrusion is a very good heat technique to destroy secondary components in legumes, since the proteins are irreversibly denatured. Overprocessing may decrease the nutritional value; extrusion leads to losses in minerals and vitamins, while dry heating does not change the chemical composition. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0. Cooked chickpeas are 6. Soaking and cooking of dry seeds possibly induces chemical modification of protein- fibre complexes, which leads to an increase in crude fibre content. Thus, cooking can increase protein quality by inactivating or destroying heat- labile antinutritional factors. Cooking also increases protein digestibility, essential amino acid index, and protein efficiency ratio. Although cooking lowers concentrations of amino acids such as tryptophan, lysine, total aromatic, and sulphur- containing amino acids, their contents are still higher than proposed by the FAO/WHO reference. Diffusion of reducing sugars, raffinose, sucrose and others into cooking water reduces or completely removes these components. Cooking also significantly reduces fat and mineral contents. The B vitamins riboflavin, thiamin, niacin, and pyridoxine dissolve into cooking water at differing rates. Germination degrades proteins to simple peptides, so improves crude protein, nonprotein nitrogen, and crude fiber content. Germination decreases lysine, tryptophan, sulphur and total aromatic amino acids, but most contents are still higher than proposed by the FAO/WHO reference pattern. Minerals and B vitamins are retained more effectively during germination than with cooking. Phytic acids are reduced significantly, but trypsin inhibitor, tannin, and saponin reduction is less effective than cooking. Essential amino acids are slightly increased by boiling and microwave cooking when compared to autoclaving and germination. Overall, microwave cooking leads to a significantly lower loss of nutrients compared to autoclaving and boiling. Finally, all treatments lead to an improved protein digestibility, protein efficiency ratio, and essential amino acid index. Microwave cooking seems to be an effective method to prepare chickpeas because of its improvement of nutritional values and its lower cooking time. Especially in malnourished populations, it can supplement important dietary nutrients, because regions where chickpeas are consumed have been sometimes found to have populations lacking micronutrients. Other key producers are Pakistan, Turkey, Myanmar, Ethiopia, and Iran. Top Chickpea Producing Countries(in metric tonnes)Rank (2. Country. 20. 10. 20. India. 7,4. 80,0. Australia. 60. 2,0. Pakistan. 56. 1,5. Turkey. 53. 0,6. 34. Myanmar. 44. 1,4. Ethiopia. 28. 4,6. Iran. 26. 7,7. 68. Mexico. 13. 1,8. 95. Canada. 12. 8,3. 00. United States. 87,9. Recent research has indicated that a combination of heat treatment along with the two vital micronutrients, phosphorus and nitrogen, are the most critical components to increasing the overall yield of Cicer arietinum. Unlike other food crops, the perennial chickpea shows a remarkable capacity to change its nutritional content in response to heat cultivation. Treating the chickpea with a constant heat source increases its protein content almost three- fold. Increasing the height and size of chickpea plants involves using micronutrient fertilization with varying doses of inorganic phosphorus and nitrogen. Thus, the seasonal changes in phosphorus soil content as well as periods of drought that are known to be a native characteristic of the dry Middle- Eastern region where the chickpea is most commonly cultivated have a strong effect on the growth of the plant itself. Plant yield is also affected by a combination of phosphorus nutrition and water supply, resulting in a 1. High doses of nitrogen inhibit the yield of the chickpea plant. The growth of the perennial chickpea is dependent on the balance between nitrogen fixation and assimilation that is also characteristic of many other agricultural plant types. The influence of drought stress, sowing date, and mineral nitrogen supply all have an effect on the yield and size of the plant, with trials showing that Cicer arietinum differed from other plant species in its capacity to assimilate mineral nitrogen supply from soil during drought stress. Bicarbonate's Importance to Human Health. Bicarbonate's Importance to Human. Health. CONTENTSBack to top. From the Health Library. The Health Library's explanation of why the blood level of. Bicarbonate. Back to top. Bicarbonate has beneficial effects on. News vol 3, no 1, May 2. Bicarbonate is a major element in our body. Secreted by the. stomach, it is necessary for digestion. When ingested, for. Finally, it has a prevention effect on dental. Bicarbonate is present in all body fluids (see table) and. The first organ where food, beverages and water stay. The mucus membrane of the human. The flow of. bicarbonate in the stomach amounts from 4. Thus at least half a gram of. This rate of. gastric bicarbonate secretion is 2- 1. In the stomach, bicarbonate participates in a. On neutralization by acid. A study has. underlined that a dose of 6. Effects of ingested bicarbonate. For digestion, bicarbonate is naturally produced by the. This production will be low in. In. healthy individuals this adaptive mechanism will control the p. H. perfectly. To modify this p. H with exogenous doses of bicarbonate. Only a transient effect on p. H. has been obtained. It is quite possible that bicarbonate in water. Thus bicarbonate may be helpful for. The most important effect of bicarbonate ingestion is the. H and bicarbonate. It has been studied. Among the types of acid. In a study on sports, a dose of 0. Mineral water. which contains bicarbonate (> 6. It is the case of Qu zac. The daily. consumption of 1. Qu zac in healthy subjects has. H due to the. ingested bicarbonate (1. Prevention of renal stones. Bicarbonate also reduces the acidity of dietary components. As an example, adding sodium or even more. The effect has been observed with 5. A recent. study presented in the review of literature highlights that a. Many oral hydration solutions contain bicarbonate showing the. Sodium intake is restricted in patients with hypertension, but. It is now well. established that sodium bicarbonate as well as citrate and. A study on. mineral water containing sodium bicarbonate has confirmed the. Bicarbonate has been shown to decrease dental plaque acidity. Other studies have shown that. This effect of. bicarbonate on teeth is so well recognized that sodium. USA in. October 1. Sodium bicarbonate has been suggested to increase. H in the oral cavity, potentially neutralizing the harmful. Sodium bicarbonate is. Back to top. Bicarbonate helps physically active people combat. May 2. 00. 1)An ingestion of 3. Thus drinking. mineral water containing bicarbonate may contribute to this. Sportsmen continuously have two problems to solve : the other. The causes of. fatigue are multifactorial, either they have physiological or. From the physiological point of view. Among the. peripheral causes, fatigue could be due to the accumulation of. During prolonged submaximal effort, the major cause of. C) or. dehydration (over 1 or 2 % of body weight loss) could also. In fact, to optimise performance, it is important to minimise. Athletes are aware of. Acid- base balance. The p. H is a parameter expressing the acidity of a solution. For example, the p. H of blood is normally 7. Some mineral waters are. Abatilles (p. H = 8. Physical exercise can imply the production of lactic acid. H in blood and muscle. In order. to buffer this accumulation of lactic acid and to regulate the. But under conditions of intense. Sodium bicarbonate. The ingestion of sodium carbonate as a buffering agent has. Plasma. bicarbonate concentrations were shown to increase after oral. However, recent studies underline that. The optimum range to. Sodium bicarbonate ingestion is efficient for long. When cycling, running, swimming, rowing and. Recently, a few studies have shown that. Even if the mechanism of the effect of bicarbonate is a matter. H. The improved acid balance. Mineral water. Natural mineral or spring waters have various contents of. Although studies have shown an. In athletes, several authors have. H and blood bicarbonate. Moreover, if the optimum content of bicarbonate ingestion is. Accordingly, the ingestion. It could contribute to lowering the bicarbonate load. San Pellegrino: 2. Perrier: 3. 90 mg per litre. Vittel: 4. 02 mg per litre. Campilho: 1. 47. 9 mg per litre. Qu zac: 1. 68. 5. San Narciso: 2. 16. Back to top. Bibliography of Bicarbonate- related Articles- - . From Cells to Systems. From Cells to Systems. Fluid and Acid- Base. Balance. Back to top. Finding may shed light on causes behind cystic. Researchers found a link between the severity of some forms of. Back to top. Bicarbonate, mineral water, renal stones. Cross- over study of the influence of. Kessler T, Hesse ABritish Journal of Nutrition, 8. High fluid intake is the first general recommendation made to. The results showed that the effect of the. Back to top. Contraindication for bicarbonate. For people with the rare illnesses of Bartter syndrome or. Gitelman syndrome, bicarbonate may be contraindicated. These rare. sufferers may add a few drops of Real- Lemon juice concentrate to.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
August 2017
Categories |