Do you know how to cure high blood pressure with no medication? Most people would probably say to eat healthy (lower your salt-intake) and make sure you exercise. Unfortunately, most doctors tell you this and forget to tell you the other treatments you can be doing to lower your score and eventually be med-free.
The truth is that doctors are educated in medical schools were natural health and simple 'common sense' secrets are not taught. Unfortunately, medicine and antibiotics are only being taught because our medical industry is completely reliant upon pharmaceutical companies.
But new research is now showing the sometimes medicines are not the only treatment. In fact, some natural treatments are just as effective as their medicine counterpart.
Which is making some think, "Is there something doctors are NOT telling us?"
Naturally Treat High Blood Pressure
High Blood Pressure Medications (Diuretics, Beta Blockers, Alpha Blockers, and Vasodilators) work because they lower your blood pressure. The problem is that they make it look that you are healthy but are your numbers showing the truth?
High Blood Pressure medications work because they synthetically alleviate the pressure of the arteries and blood. For instance, with diuretics the blood will become less salty (less thick) and your pressure with drop. Another example would be beta blockers which synthetically cause the heart to beat slower.
Though these medications look good on paper, they are NOT treating the disease known as the 'silent killer'. In fact, they could be prolonging your life but they will never fully treat the disease. And statistics show that users will eventually die from the high blood pressure.
But what if you could naturally treat high blood pressure.
7 Hypertension Tips Your Doctor Won't Share with You
So you want to know, 'how to cure high blood pressure'? First, you need to know how to prevent high blood pressure holistically. Because curing high blood pressure starts with a holistic treatment. Holistically treating hypertension simply means using the 'whole' body to cure the problem. This is completely different than taking a pill to synthetically thin out the blood.
1. Three Miracle Minerals- If you are suffering from high blood pressure, you should be supplementing your diet with 3 miracle minerals that lower high blood pressure. Magnesium, Calcium and Potassium have been shown to help lower blood pressure.
2. Garlic- Garlic has been shown to benefit the heart, lower cholesterol and lower high blood pressure naturally. The compound in garlic, allicin, is thought to naturally lower high blood pressure. Find a quality supplement today.
3. Folic Acid- Vitamin B which is found in green leafy vegetables reduces homocysteine levels in the blood. This vitamin will lower the risk of heart disease and alleviate the pressure naturally.
4. Apple Cider Vinegar- Many or my customers have found success with apple cider vinegar which contains vitamins C, A, E, B1, B2 and B6, in addition to potassium, magnesium, and copper.
5. Relieve Stress- Do you know there are numerous ways to relieve stress? Breathing exercises, exercising, or reading a book are simple ways to relieve stress and lower high blood pressure. And there are even more than this!
6. Your Diet! You know the major Do's and Don'ts about high blood pressure dieting. Just remember to be eating your water-soluble fibers (fruits and vegetables). Fibers, especially water-soluble, will flush your system and plaque. Also, switch to whole grains! With less plaque in the arteries you will eventually be hypertension-free! Our HBP report goes into great detail about how you can treat hypertension with your diet.
7. Green Tea! It is loaded with antioxidants and research shows it lowers high blood pressure. Whether it is the 'relaxing' factor or the natural herbs in green tea, 1 cup of green tea will be helpful for your health!
Normalize your High Blood Pressure in 3 Weeks or Less
What foods should you be eating? What other vitamins are a must? What exercises are an absolute do? What herbs are making doctors scratch their heads? Why is chocolate now good for you?
Are you interested in lowering blood pressure naturally, with out drugs? We offer a 100% guaranteed, medical doctor-approved HBP Remedy Report which shares numerous natural health tips and guarantees to normalize your pressure in 3 weeks or less. If you are serious about living young again, please visit our How to Cure High Blood Pressure Website.
About The Author
Guaranteed to work in 3 weeks or less! Joe Barton and Barton Publishing Inc. have been publishing Hypertension Remedy Reports that teach you how to cure high blood pressure naturally. Are you next?
http://www.bloodpressurenormalized.com/hbp1/
Saturday, May 23, 2009
Reducing Blood Pressure with Herbal Medicine - 5 Free Secrets
Stop taking medication and start reducing blood pressure with herbal medicine!
I am amazed at how popular alternative treatments have become in the last 2 years alone. I am not quite sure if this popularity is caused by a poor economy or the side effect laden medications. Whatever your reason, I am glad you are making the switch to better your overall health and finally taking control of your blood pressure and life!
Thousands of high blood pressure sufferers will go completely natural this week and wean themselves off of high blood pressure medication. Why the switch?
Why a Natural Remedy May Work for You?
Natural remedies have had their pros and cons. But only in the last decade, natural remedies have become one of the fastest growing treatments in the many parts of the world. Because research has now entered the natural health realm, people are more confident to try legitimate alternative treatments.
In the case of high blood pressure (also called hypertension), natural remedies are quite possibly the best method to lower your pressure. It is proven that people who try natural treatments are more likely to have better overall health.
Here are some tips to lower your blood pressure using herbal medicine.
Reduce Blood Pressure with These Secrets
1. Along with zinc and copper, selenium may be helpful for people with high blood pressure. These 3 nutrients are often low in people with heart disease, so it makes sense that supplementing them may be helpful to people with heart problems or high blood pressure. You can probably get enough of all three of these nutrients by taking a good multivitamin capsule (twice a day). Selenium comes from meat, dark greens, wheat, walnuts and Brazil nuts.
2. Beta glucan is found in oat bran and maitake mushrooms. It is beneficial for lowering cholesterol, which can help lower blood pressure if you already have high cholesterol. Oat bran is particularly helpful for moving waste materials out of the body.
3. An amino acid that helps the body produce nitric acid, L-argine may be helpful in lowering blood pressure. It can be found in meat, peanuts, soy and wheat products. A study that involved taking 2 grams of L-argine daily reduced systolic pressure 20 points after taking the supplement for just a few days. L-argine is also helpful for lowering cholesterol.
4. Studies have shown that consuming just a tablespoon of flaxseed oil daily lowered both blood pressure numbers by about 9 points.
5. Fish oil, also known as Omega 3 fatty acid, is very helpful for the heart. If you eat fish 2 to 3 times a week, you are getting enough. However, most of us don't eat that much fish. You should get a quality fish oil capsule to supplement twice daily.
Is There More?
These 5 secrets are just the beginning of curing this serious disease. If you are interested in more researched remedies (40+), please take a moment and visit our website. We offer a High Blood Pressure Remedy Report that is 100% guaranteed to work in days. Download your copy now for 50% off.
http://www.bloodpressurenormalized.com/hbp1/
About The Author
Joe Barton and Barton Publishing offer you a 100% guaranteed to work Hypertension Remedy Report that works in days. Learn more about reducing blood pressure now!
http://www.bloodpressurenormalized.com/hbp1/
I am amazed at how popular alternative treatments have become in the last 2 years alone. I am not quite sure if this popularity is caused by a poor economy or the side effect laden medications. Whatever your reason, I am glad you are making the switch to better your overall health and finally taking control of your blood pressure and life!
Thousands of high blood pressure sufferers will go completely natural this week and wean themselves off of high blood pressure medication. Why the switch?
Why a Natural Remedy May Work for You?
Natural remedies have had their pros and cons. But only in the last decade, natural remedies have become one of the fastest growing treatments in the many parts of the world. Because research has now entered the natural health realm, people are more confident to try legitimate alternative treatments.
In the case of high blood pressure (also called hypertension), natural remedies are quite possibly the best method to lower your pressure. It is proven that people who try natural treatments are more likely to have better overall health.
Here are some tips to lower your blood pressure using herbal medicine.
Reduce Blood Pressure with These Secrets
1. Along with zinc and copper, selenium may be helpful for people with high blood pressure. These 3 nutrients are often low in people with heart disease, so it makes sense that supplementing them may be helpful to people with heart problems or high blood pressure. You can probably get enough of all three of these nutrients by taking a good multivitamin capsule (twice a day). Selenium comes from meat, dark greens, wheat, walnuts and Brazil nuts.
2. Beta glucan is found in oat bran and maitake mushrooms. It is beneficial for lowering cholesterol, which can help lower blood pressure if you already have high cholesterol. Oat bran is particularly helpful for moving waste materials out of the body.
3. An amino acid that helps the body produce nitric acid, L-argine may be helpful in lowering blood pressure. It can be found in meat, peanuts, soy and wheat products. A study that involved taking 2 grams of L-argine daily reduced systolic pressure 20 points after taking the supplement for just a few days. L-argine is also helpful for lowering cholesterol.
4. Studies have shown that consuming just a tablespoon of flaxseed oil daily lowered both blood pressure numbers by about 9 points.
5. Fish oil, also known as Omega 3 fatty acid, is very helpful for the heart. If you eat fish 2 to 3 times a week, you are getting enough. However, most of us don't eat that much fish. You should get a quality fish oil capsule to supplement twice daily.
Is There More?
These 5 secrets are just the beginning of curing this serious disease. If you are interested in more researched remedies (40+), please take a moment and visit our website. We offer a High Blood Pressure Remedy Report that is 100% guaranteed to work in days. Download your copy now for 50% off.
http://www.bloodpressurenormalized.com/hbp1/
About The Author
Joe Barton and Barton Publishing offer you a 100% guaranteed to work Hypertension Remedy Report that works in days. Learn more about reducing blood pressure now!
http://www.bloodpressurenormalized.com/hbp1/
Diabetes and High Blood Pressure - Are You Self-Inflicting?
Diabetes and High Blood Pressure could be linked through insulin resistance. Examining the occurrence of Metabolic Syndrome X gives us insight into why it`s a case for concern.
It could spell trouble. The by-products of eating a poor diet are diabetes and high blood pressure. Almost 75% of diabetics are type 2, with 50% going on to develop high blood pressure, being unaware of the seriousness of their condition.
Metabolic Syndrome X - A Cluster of Symptoms
Before diabetes and high blood pressure are full blown other symptoms may show up. Weight gain especially around the middle, a high level of triglycerides in the blood, a decrease in HDL cholesterol, and insulin resistance.
A person experiencing all 3 symptoms along with the diabetes and high blood pressure, likely have what is know as Metabolic Syndrome X, due to the reason that cells and organs which are associated with those sicknesses, suffer malfunctions of metabolic processes. But they are all linked to a common cause; the regular consumption of high glycemic foods. These foods are white bread and rolls, white rice, sugar, baked ?potatoes, broad beans, chips, and many breakfast cereals. These foods are only a small selection from a list of many high glycemic foods.
The Symptoms of Insulin Resistance
Even if we eat high glycemic food, the remarkable pancreas can function quite efficiently. It`s an amazing organ. The insulin hormone released from it`s beta cells, will stimulate "gateways" (cell receptors), to receive glucose (sugar). It all functions perfectly. Insulin will also stimulate your liver and muscle cells to store any excess glucose as glycogen when too much is produced, and that reserve will be used when the glucose levels dip, maintaining a regular level of 70-110 mg per dl.
If you habitually eat a diet of glycemic foods, that`s when problems will begin to surface. Glucose levels will be too high in the blood too often, and your beta cells will continue to supply extra insulin to off-set the load. The results are damaging to those liver, muscle, and fat cell receptors. When that occurs, then the beta cells will work ever so harder, to produce more insulin, trying to force insulin into the cells. More cell receptors are destroyed and the cycle of destruction repeats.
Your cells at this phase, become insulin resistant, with Diabetes and high blood pressure looming as a real threat, along with the other metabolic syndrome X symptoms.
With all the bombardment of insulin, your fat cell receptors become resistant to it causing triglycerides to break down and enter the blood and raise the fat count. Your muscle cells are reduced to the amount of glucose they can take in, because they too have become insulin resistant, raising the glucose in the blood higher. Then there are your liver cells which fail to store any excess glucose as glycogen when they become insulin resistant, keeping glucose levels high. Welcome to the world of diabetes! Your blood pressure begins to rise because the insulin metabolism is gone haywire, and to top it all you will probably develop -
Narrowed blood vessels
Hardened arteries
Damage to artery walls
Damage to the kidneys
Fat burning mechanism switches off
Weight gain
Vitamin and mineral deficiencies
What happens now to your wonderful working pancreas? You overworked them so much that the beta cells are beginning to burn out. Soon you will need insulin injections, on top of all the other serious health issues you will now have to cope with. Is this your story? I hope not. Don’t self-harm. Change your diet before it changes you.
About The Author
Jamesina Goulbourne goes beneath the surface, searching for the reasons why high blood pressure and related illnesses can be reversed or even avoided altogether through alternative methods. For those seeking to know how the body works to help it, a visit to her site will not disappoint.
Follow the full article and more at http://www.highbloodpressureinfo.org/diabetes-and-high-blood-pressure.html
It could spell trouble. The by-products of eating a poor diet are diabetes and high blood pressure. Almost 75% of diabetics are type 2, with 50% going on to develop high blood pressure, being unaware of the seriousness of their condition.
Metabolic Syndrome X - A Cluster of Symptoms
Before diabetes and high blood pressure are full blown other symptoms may show up. Weight gain especially around the middle, a high level of triglycerides in the blood, a decrease in HDL cholesterol, and insulin resistance.
A person experiencing all 3 symptoms along with the diabetes and high blood pressure, likely have what is know as Metabolic Syndrome X, due to the reason that cells and organs which are associated with those sicknesses, suffer malfunctions of metabolic processes. But they are all linked to a common cause; the regular consumption of high glycemic foods. These foods are white bread and rolls, white rice, sugar, baked ?potatoes, broad beans, chips, and many breakfast cereals. These foods are only a small selection from a list of many high glycemic foods.
The Symptoms of Insulin Resistance
Even if we eat high glycemic food, the remarkable pancreas can function quite efficiently. It`s an amazing organ. The insulin hormone released from it`s beta cells, will stimulate "gateways" (cell receptors), to receive glucose (sugar). It all functions perfectly. Insulin will also stimulate your liver and muscle cells to store any excess glucose as glycogen when too much is produced, and that reserve will be used when the glucose levels dip, maintaining a regular level of 70-110 mg per dl.
If you habitually eat a diet of glycemic foods, that`s when problems will begin to surface. Glucose levels will be too high in the blood too often, and your beta cells will continue to supply extra insulin to off-set the load. The results are damaging to those liver, muscle, and fat cell receptors. When that occurs, then the beta cells will work ever so harder, to produce more insulin, trying to force insulin into the cells. More cell receptors are destroyed and the cycle of destruction repeats.
Your cells at this phase, become insulin resistant, with Diabetes and high blood pressure looming as a real threat, along with the other metabolic syndrome X symptoms.
With all the bombardment of insulin, your fat cell receptors become resistant to it causing triglycerides to break down and enter the blood and raise the fat count. Your muscle cells are reduced to the amount of glucose they can take in, because they too have become insulin resistant, raising the glucose in the blood higher. Then there are your liver cells which fail to store any excess glucose as glycogen when they become insulin resistant, keeping glucose levels high. Welcome to the world of diabetes! Your blood pressure begins to rise because the insulin metabolism is gone haywire, and to top it all you will probably develop -
Narrowed blood vessels
Hardened arteries
Damage to artery walls
Damage to the kidneys
Fat burning mechanism switches off
Weight gain
Vitamin and mineral deficiencies
What happens now to your wonderful working pancreas? You overworked them so much that the beta cells are beginning to burn out. Soon you will need insulin injections, on top of all the other serious health issues you will now have to cope with. Is this your story? I hope not. Don’t self-harm. Change your diet before it changes you.
About The Author
Jamesina Goulbourne goes beneath the surface, searching for the reasons why high blood pressure and related illnesses can be reversed or even avoided altogether through alternative methods. For those seeking to know how the body works to help it, a visit to her site will not disappoint.
Follow the full article and more at http://www.highbloodpressureinfo.org/diabetes-and-high-blood-pressure.html
Thursday, May 14, 2009
Your Mental Attitude and Wealth
There is a wide divergence of opinion about the role our mental attitude play as we seek to b successful in every aspect of our live. At one
extreme some say that all is mind, at the other, that life is entirely
physical, that the mind is but a refined part of the body. Most of us
recognize both body and mind, and realize that life has a physical
basis. If some are pleased to be known as mental phenomena, no harm is
done.
All desire to make a success of life. What would be a success for one
would be a failure for another. It all depends on the point of view.
Broadly speaking, all are successful who are helpful, whether it be in
furnishing pleasure or necessities to others. The humble may be as
successful as the great, yes even more so.
Wealth and success are not synonymous, as many think. Among the failures
must be counted many of the wealthy. Financial success is not real
success unless it has been gained in return for valuable service. The
men of initiative deserve greater rewards than the plodders and these
rewards are cheerfully given.
A little genuine love and affection can bring more beauty and happiness
into life than wealth, and neither can be bought with money.
The best and most satisfying form of success comes to him who helps
himself by helping others. "It is more blessed to give than to receive,"
has passed into common currency; but the more we give the more we
receive. He who loves attracts love. He who hates is repaid in kind. "He
who lives by the sword shall perish by the sword."
Read more and get all the tips you need to combat high blood pressure my blog www.mathtutoronline.blogspot.com and www.articlesoneducation.blogspot.com
extreme some say that all is mind, at the other, that life is entirely
physical, that the mind is but a refined part of the body. Most of us
recognize both body and mind, and realize that life has a physical
basis. If some are pleased to be known as mental phenomena, no harm is
done.
All desire to make a success of life. What would be a success for one
would be a failure for another. It all depends on the point of view.
Broadly speaking, all are successful who are helpful, whether it be in
furnishing pleasure or necessities to others. The humble may be as
successful as the great, yes even more so.
Wealth and success are not synonymous, as many think. Among the failures
must be counted many of the wealthy. Financial success is not real
success unless it has been gained in return for valuable service. The
men of initiative deserve greater rewards than the plodders and these
rewards are cheerfully given.
A little genuine love and affection can bring more beauty and happiness
into life than wealth, and neither can be bought with money.
The best and most satisfying form of success comes to him who helps
himself by helping others. "It is more blessed to give than to receive,"
has passed into common currency; but the more we give the more we
receive. He who loves attracts love. He who hates is repaid in kind. "He
who lives by the sword shall perish by the sword."
Read more and get all the tips you need to combat high blood pressure my blog www.mathtutoronline.blogspot.com and www.articlesoneducation.blogspot.com
Recommended Tips on When To Take Your Meals
Three meals a day is the common plan. This is a matter of habit. Three
meals a day are sufficient and should not be exceeded by man, woman or
child. Lunching or "piecing" should never be indulged in. Children who
are fed on plain, nutritious foods that contain the necessary food
elements do not need lunches. Lunching is also a matter of habit, and we
can safely say that it is a bad habit.
If three meals a day are taken, two should be light. He who wishes to
work efficiently can not eat three hearty meals a day. If it is brain
work, the digestive organs will take so much of the blood supply that an
insufficient amount of blood will be left to nourish the brain. The
worker feels the lack of energy. He is not inclined to do thorough work,
that is, to go to the root of matters, and he therefore does indifferent
work. One rule to which there is no exception is that the brain can not
do its best when the digestive organs are working hard. If there is a
piece of work to be done or a problem to be solved that requires all of
one's powers it is best to tackle it with an empty stomach, or after a
very light meal.
If the work is physical, it is not necessary to draw the line so fine.
But it is well to remember that hard physical work prevents digestion.
All experiments prove this. So if the labor is very trying, the eating
should be light. Those who eat much because they work hard will soon
wear themselves out, for hard work retards digestion, and with weakened
digestion the more that is eaten, the less nourishment is extracted from
it. Those who labor hard should take a light breakfast and the same kind
of a noon meal. After the day's work is done, take a hearty meal. Those
who perform hard physical labor, as well as those who work chiefly with
their brains, should relax a while after the noon meal. A nap lasting
ten to twenty minutes is very beneficial, but not necessary if
relaxation is taken.
During sleep the activities of the body slow down. Most people who take
a heavy meal and retire immediately thereafter feel uncomfortable when
they wake in the morning. The reason is that the food did not digest
well. It is always well to remain up at least two hours after eating a
hearty meal.
Most people would be better off if they took but two meals a day. Those
who have sedentary occupations need less fuel than manual laborers, and
could get along very well on two meals a day. However, if moderation is
practiced, no harm will come from eating three times a day.
In olden times many people lived on one meal a day. Some do so today and
get along very well. It is easy to get plenty of nourishment from one
meal, and it has the advantage of not taking so much time. Most of us
spend too much time preparing for meals and eating. Once when it was
rather inconvenient to get more meals, I lived for ten months on one
meal a day. I enjoyed my food very much and was well nourished. For
twelve years I have lived on two meals a day, one of them often
consisting of nothing but some juicy fruit. Many others do likewise, not
because they are prejudiced against three meals per day, but they find
the two meal plan more convenient and very satisfactory.
Meat, potatoes and bread, with other foods, three times a day is a
common combination. No ordinary mortal can live in health on such a
diet. Such feeding results in discomfort and disease, and unless it is
changed, in premature aging and death. The body needs only a certain
amount of material. Sufficient can be taken in two meals. If three meals
is the custom less food at a meal should be eaten. However, the general
rule is that those who eat three meals per day eat fully as large ones
as those who take only two.
As a rule, the meal times should be regular. We need a certain amount of
nourishment, and it is well to take it regularly. This reduces friction,
and is conducive to health, for the body is easily taught to fall into
habits of regularity and works best when these are observed.
There should be a period of at least four and one-half to five hours
between meals. It takes that long for the body to get a meal out of the
way. Stomach digestion is but the beginning of the process, and this
alone requires from two to five hours.
Read more and get all the tips you need to attain normal blood pressure http://overcomebloodpressure.blogspot.com/
meals a day are sufficient and should not be exceeded by man, woman or
child. Lunching or "piecing" should never be indulged in. Children who
are fed on plain, nutritious foods that contain the necessary food
elements do not need lunches. Lunching is also a matter of habit, and we
can safely say that it is a bad habit.
If three meals a day are taken, two should be light. He who wishes to
work efficiently can not eat three hearty meals a day. If it is brain
work, the digestive organs will take so much of the blood supply that an
insufficient amount of blood will be left to nourish the brain. The
worker feels the lack of energy. He is not inclined to do thorough work,
that is, to go to the root of matters, and he therefore does indifferent
work. One rule to which there is no exception is that the brain can not
do its best when the digestive organs are working hard. If there is a
piece of work to be done or a problem to be solved that requires all of
one's powers it is best to tackle it with an empty stomach, or after a
very light meal.
If the work is physical, it is not necessary to draw the line so fine.
But it is well to remember that hard physical work prevents digestion.
All experiments prove this. So if the labor is very trying, the eating
should be light. Those who eat much because they work hard will soon
wear themselves out, for hard work retards digestion, and with weakened
digestion the more that is eaten, the less nourishment is extracted from
it. Those who labor hard should take a light breakfast and the same kind
of a noon meal. After the day's work is done, take a hearty meal. Those
who perform hard physical labor, as well as those who work chiefly with
their brains, should relax a while after the noon meal. A nap lasting
ten to twenty minutes is very beneficial, but not necessary if
relaxation is taken.
During sleep the activities of the body slow down. Most people who take
a heavy meal and retire immediately thereafter feel uncomfortable when
they wake in the morning. The reason is that the food did not digest
well. It is always well to remain up at least two hours after eating a
hearty meal.
Most people would be better off if they took but two meals a day. Those
who have sedentary occupations need less fuel than manual laborers, and
could get along very well on two meals a day. However, if moderation is
practiced, no harm will come from eating three times a day.
In olden times many people lived on one meal a day. Some do so today and
get along very well. It is easy to get plenty of nourishment from one
meal, and it has the advantage of not taking so much time. Most of us
spend too much time preparing for meals and eating. Once when it was
rather inconvenient to get more meals, I lived for ten months on one
meal a day. I enjoyed my food very much and was well nourished. For
twelve years I have lived on two meals a day, one of them often
consisting of nothing but some juicy fruit. Many others do likewise, not
because they are prejudiced against three meals per day, but they find
the two meal plan more convenient and very satisfactory.
Meat, potatoes and bread, with other foods, three times a day is a
common combination. No ordinary mortal can live in health on such a
diet. Such feeding results in discomfort and disease, and unless it is
changed, in premature aging and death. The body needs only a certain
amount of material. Sufficient can be taken in two meals. If three meals
is the custom less food at a meal should be eaten. However, the general
rule is that those who eat three meals per day eat fully as large ones
as those who take only two.
As a rule, the meal times should be regular. We need a certain amount of
nourishment, and it is well to take it regularly. This reduces friction,
and is conducive to health, for the body is easily taught to fall into
habits of regularity and works best when these are observed.
There should be a period of at least four and one-half to five hours
between meals. It takes that long for the body to get a meal out of the
way. Stomach digestion is but the beginning of the process, and this
alone requires from two to five hours.
Read more and get all the tips you need to attain normal blood pressure http://overcomebloodpressure.blogspot.com/
Recommended Diet Lists For You
To emphasize and illustrate these remarks, I shall copy a few diet
lists, which their authors consider reasonable and correct for the
average person for one day, and I shall give my comments. The first is
taken from Kirke's Physiology, which has been used extensively as a
text-book in medical colleges:
340 grams lean uncooked meat,
600 " bread,
90 " butter,
28 " cheese,
225 " potatoes,
225 " carrots.
An ounce contains 28.3 grams; a pound, 453 grams. It is easy to figure
these quantities of food in ounces or pounds, which give a better idea
to the average person.
It is self-evident that this is too much food. Over twelve ounces of
lean, uncooked meat, over twenty-one ounces of bread, almost one-half of
a pound each of potatoes and carrots, about an ounce of cheese and over
three ounces of butter make enough food for two days, even for a big
eater. He who tries to live up to a diet of this kind is sure to suffer
disease and early death.
The average loaf of bread weighs about fourteen ounces. Here we are told
to devour one-half of a pound of carrots (for which other vegetables
such as turnips, parsnips, beets or cabbage may be substituted),
one-half of a pound of potatoes, three-fourths of a pound of lean raw
meat, which loses some weight in cooking, a loaf and one-half of bread,
besides butter and cheese. The vast majority of people can not eat more
than one-third of this amount and retain efficiency and health, but many
eat even more.
The next table is taken from Dr. I. Burney Yeo's book on diet, and is
given as the food required daily by a "well nourished worker":
151.3 grams meat,
48.1 " white of egg,
450.0 " bread,
500.0 " milk,
1065.9 " beer,
60.2 " suet,
30.0 " butter,
70.0 " starch,
17.0 " sugar,
4.9 " salt.
This worker is too well fed. Often those who are so well fed are poorly
nourished, for the excessive amount of food ruins the nutrition, after
which the food is poorly digested and assimilated. This worker eats so
much that he will be compelled to do manual labor all his days, for such
feeding prevents effective thinking.
The following daily average diet is taken from the book, "Diet and
Dietetics," by A. Gauthier, a well known authority on the subject of the
nutritive needs of the body. Mr. Gauthier averaged the daily food intake
of the inhabitants of Paris for the ten years from 1890 to 1899,
inclusive. He takes it for granted that this is the average daily food
requirement for a person:
420.0 grams bread and cakes,
216.0 " boned meat,
24.1 " eggs (weighed with shell),
8.1 " cheese (dry or cream),
28.0 " butter, oil, etc.,
70.0 " fresh fruit,
250.0 " green vegetables,
40.0 " dried vegetables,
100.0 " potatoes, rice,
40.0 " sugar,
20.0 " salt,
213.0 C. C. milk,
557.0 C. C. of various alcoholics, containing
9.5 C. C. of pure alcohol.
So long as the Parisians consume such quantities of food they will
continue to suffer and die before they reach one-half of the age that
should be theirs. The French eat no more than do other people, in fact,
they seem moderate in their food intake as compared with some of the
Germans, English and Americans, but they eat too much for their physical
and mental good.
The lists given above are from sources that command the respect of the
medical profession. They are the orthodox and popular opinions. It would
be an easy matter to give many more tables, but they agree so closely
that it would be a waste of time and space.
Read more and get all the tips about food that lower high blood pressure http://overcomebloodpressure.blogspot.com/
lists, which their authors consider reasonable and correct for the
average person for one day, and I shall give my comments. The first is
taken from Kirke's Physiology, which has been used extensively as a
text-book in medical colleges:
340 grams lean uncooked meat,
600 " bread,
90 " butter,
28 " cheese,
225 " potatoes,
225 " carrots.
An ounce contains 28.3 grams; a pound, 453 grams. It is easy to figure
these quantities of food in ounces or pounds, which give a better idea
to the average person.
It is self-evident that this is too much food. Over twelve ounces of
lean, uncooked meat, over twenty-one ounces of bread, almost one-half of
a pound each of potatoes and carrots, about an ounce of cheese and over
three ounces of butter make enough food for two days, even for a big
eater. He who tries to live up to a diet of this kind is sure to suffer
disease and early death.
The average loaf of bread weighs about fourteen ounces. Here we are told
to devour one-half of a pound of carrots (for which other vegetables
such as turnips, parsnips, beets or cabbage may be substituted),
one-half of a pound of potatoes, three-fourths of a pound of lean raw
meat, which loses some weight in cooking, a loaf and one-half of bread,
besides butter and cheese. The vast majority of people can not eat more
than one-third of this amount and retain efficiency and health, but many
eat even more.
The next table is taken from Dr. I. Burney Yeo's book on diet, and is
given as the food required daily by a "well nourished worker":
151.3 grams meat,
48.1 " white of egg,
450.0 " bread,
500.0 " milk,
1065.9 " beer,
60.2 " suet,
30.0 " butter,
70.0 " starch,
17.0 " sugar,
4.9 " salt.
This worker is too well fed. Often those who are so well fed are poorly
nourished, for the excessive amount of food ruins the nutrition, after
which the food is poorly digested and assimilated. This worker eats so
much that he will be compelled to do manual labor all his days, for such
feeding prevents effective thinking.
The following daily average diet is taken from the book, "Diet and
Dietetics," by A. Gauthier, a well known authority on the subject of the
nutritive needs of the body. Mr. Gauthier averaged the daily food intake
of the inhabitants of Paris for the ten years from 1890 to 1899,
inclusive. He takes it for granted that this is the average daily food
requirement for a person:
420.0 grams bread and cakes,
216.0 " boned meat,
24.1 " eggs (weighed with shell),
8.1 " cheese (dry or cream),
28.0 " butter, oil, etc.,
70.0 " fresh fruit,
250.0 " green vegetables,
40.0 " dried vegetables,
100.0 " potatoes, rice,
40.0 " sugar,
20.0 " salt,
213.0 C. C. milk,
557.0 C. C. of various alcoholics, containing
9.5 C. C. of pure alcohol.
So long as the Parisians consume such quantities of food they will
continue to suffer and die before they reach one-half of the age that
should be theirs. The French eat no more than do other people, in fact,
they seem moderate in their food intake as compared with some of the
Germans, English and Americans, but they eat too much for their physical
and mental good.
The lists given above are from sources that command the respect of the
medical profession. They are the orthodox and popular opinions. It would
be an easy matter to give many more tables, but they agree so closely
that it would be a waste of time and space.
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Know More About the Constituents of Your Body
Know More About the Constituents of Your Body
A healthy human body is composed of the following compounds, in about
the proportions given:
Water, 60 to 65 per cent.
Mineral matter, 5 to 6 per cent.
Protein, 18 to 20 per cent.
Carbohydrates, 1 per cent.
Fat, 10 per cent. This is perhaps excessive.
These substances are very complex and well distributed throughout the
body. They are composed of about sixteen or seventeen elements, but a
pure element is very rarely found in the body, unless it be a foreign
substance, such as mercury or lead. About 70 per cent of the body is
oxygen, which is also the most abundant element of the earth. Then in
order of their weight come carbon, hydrogen, nitrogen, calcium,
phosphorus, sulphur, sodium, chlorine, fluorine, potassium, iron,
magnesium and silicon.
Because it will be helpful in giving a better idea of the necessity for
proper feeding, I shall devote a few words to each of these elements.
Oxygen is a colorless, tasteless, odorless gas, forming a large part
of the atmospheric air, of water, of the earth's crust and of our foods.
It is absolutely essential to life, for without oxygen there can be no
combustion in the animal tissues, and without combustion there can be no
life. The union of oxygen with fats, carbohydrates and proteins in the
body results in slow combustion, which produces heat and energy. Our
chief supply of oxygen comes directly from the air, but this is
supplemented by the intake in food and water.
Carbon is the chief producer of energy within the body, being the
principal constituent of starches, sugars and fats. It is what we rely
on for internal heat, as well as for heating our dwellings, for the
essential part of coal is carbon. The carbonaceous substances are needed
in greater quantity than any other, but if they are taken pure, they
cause starvation more quickly than if no food were eaten. This has been
proved through experiments in feeding nothing but refined sugar, which
is practically pure carbon. Salts and nitrogenous foods are essential to
life.
Hydrogen is a very light gas, without odor, taste or color. It is a
necessary constituent of all growing, living things. It is plentifully
supplied in water. All acids contain hydrogen and so does the protoplasm
of the body.
Nitrogen is also a colorless, tasteless, odorless gas. It is an
essential constituent of the body, being present in all compounds of
protein. It is abundant in the atmospheric air, from which it is taken
by plants. We get our supply either directly from vegetable foods or
from animal products, such as milk, eggs and meat.
Calcium is needed principally for the bones and for the teeth, but it
is also necessary in the blood, where it assists in coagulation. We get
sufficient calcium salts in fruits, grains and vegetables, provided they
are properly prepared. The conventional preparation of the food often
results in the loss of the various salts, which causes tissue
degeneration. If the supply of calcium in the food is too small, the
bones and the teeth suffer, for the blood removes the calcium from these
structures. Growing children need more calcium proportionately than do
adults. This is without doubt the reason pregnant women suffer so much
from softening of the teeth. They are fed on foods robbed of their
calcium, such as white bread and vegetables that have been drained.
Phosphorus in some forms is a poison whether taken in solid compounds
or inhaled in fumes, producing phossy jaw. In other forms it is
indispensable for bodily development. The compounds of phosphorus are
present in fats, bones and protein. In natural foods they are abundantly
present, but when these foods are unduly refined, or are soaked in water
which is thrown away, much of the phosphorus is lost. We get phosphorus
from milk, eggs, cereals, legumes and other foods. Of course, there is
phosphorus in fish, but those who eat sea food to make themselves brainy
will probably be disappointed. Phosphates are necessary for brain
development, but those who eat natural foods never need to go to the
trouble of taking special foods for the brain. If the rest of the body
is well nourished, the brain will have sufficient food, and if the body
is poorly nourished the brain will suffer.
Sulphur is present in protein and we get a sufficient supply from
milk, meat and legumes. The element sulphur is quite inert and harmless,
but some of its acids and salts are very poisonous. Sulphur dioxide is
freely used in the process of drying fruits, as a bleacher. In this form
it is poisonous, and for that reason it would be well to avoid bleached
dried fruits. We need some sulphur, but not in the form of sulphur
dioxide or concentrated sulphurous acid, both of which are used in the
manufacture of food.
Sodium in its elementary state, which is not found in nature, is a
white, silvery metal. It is found in great abundance in the succulent
vegetables, and is present in practically all foods. As sodium chloride,
or common table salt, it is taken in great quantities by most people.
Those who have no salt get along well without it, which shows that it is
not needed in large amounts. If but a little is added to the food, it
does no perceptible harm, but when sprinkled on everything that is
eaten, from watermelons to meat, it is without doubt harmful. By soaking
foods, they are deprived of much of their soda: The two sodium salts
that are very abundant are sodium chloride, or common salt, and sodium
carbonate, generally called soda.
Chlorine is ordinarily combined in our foods with sodium or potash,
forming the chlorides. It is essential to life. He who gets enough
sodium also gets enough chlorine. In its elementary form it is an
irritating gas, used for bleaching purposes.
Fluorine is present in small quantities in the body, appearing as
fluorides in the bones and teeth. It is supplied by the various foods.
In its elementary form it is a poisonous gas.
Potassium is found in the body in very small quantities, but it is
very important. It is mostly in the form of potassium phosphate in the
muscles and in the blood. It is necessary for muscular activity. It is
found in most foods in greater abundance than is sodium, which indicates
that it plays an important part in development. Like sodium, it is
easily dissolved out of foods which are soaked in water, and this is one
of the reasons that vegetables should not be soaked and the water thrown
away. It is very peculiar in its metallic state, being a silvery metal,
very light in weight, which burns when thrown upon water. That is, it
decomposes both itself and the water with the liberation of so much heat
that it fires the escaping hydrogen, which burns with a violet flame.
Pure potassium is not found in nature.
Iron is found in very small quantities in the human body, but it is
absolutely essential to life. Animals deprived of iron die in a few
weeks, and people will do the same under similar circumstances. Iron is
obtained principally from fruits and vegetables, but it is also present
in other foods. Man can not make use of inorganic iron. He has to get
his supply from the vegetable and animal kingdoms. The giving of
inorganic iron is folly and helps to ruin the teeth and the stomach of
the one who takes it. In the form of hemoglobin this element is the
chief agent in carrying oxygen from the lungs to the tissues of the
body. In the manufacture of foods, much of the iron is lost. For
instance, whole wheat flour contains about ten times as much iron as
does the white flour. Too little iron causes, among other ills, anemia,
and if the iron is very low, chlorosis or the green sickness may ensue.
Magnesium is found principally as phosphate in the bones. It is
present both in animal and vegetable foods. Its function in the body is
not well understood, but it appears to assist the phosphorus.
Silicon is found in traces in the human body. It is supplied in small
quantities in nearly all of our foods, and therefore we must take it for
granted that it is necessary, although we are in the dark as to its
uses. It is very abundant in various rocks. The cereals are especially
rich in silicon. In wheat it is found in the bran and is removed from
the white flour.
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A healthy human body is composed of the following compounds, in about
the proportions given:
Water, 60 to 65 per cent.
Mineral matter, 5 to 6 per cent.
Protein, 18 to 20 per cent.
Carbohydrates, 1 per cent.
Fat, 10 per cent. This is perhaps excessive.
These substances are very complex and well distributed throughout the
body. They are composed of about sixteen or seventeen elements, but a
pure element is very rarely found in the body, unless it be a foreign
substance, such as mercury or lead. About 70 per cent of the body is
oxygen, which is also the most abundant element of the earth. Then in
order of their weight come carbon, hydrogen, nitrogen, calcium,
phosphorus, sulphur, sodium, chlorine, fluorine, potassium, iron,
magnesium and silicon.
Because it will be helpful in giving a better idea of the necessity for
proper feeding, I shall devote a few words to each of these elements.
Oxygen is a colorless, tasteless, odorless gas, forming a large part
of the atmospheric air, of water, of the earth's crust and of our foods.
It is absolutely essential to life, for without oxygen there can be no
combustion in the animal tissues, and without combustion there can be no
life. The union of oxygen with fats, carbohydrates and proteins in the
body results in slow combustion, which produces heat and energy. Our
chief supply of oxygen comes directly from the air, but this is
supplemented by the intake in food and water.
Carbon is the chief producer of energy within the body, being the
principal constituent of starches, sugars and fats. It is what we rely
on for internal heat, as well as for heating our dwellings, for the
essential part of coal is carbon. The carbonaceous substances are needed
in greater quantity than any other, but if they are taken pure, they
cause starvation more quickly than if no food were eaten. This has been
proved through experiments in feeding nothing but refined sugar, which
is practically pure carbon. Salts and nitrogenous foods are essential to
life.
Hydrogen is a very light gas, without odor, taste or color. It is a
necessary constituent of all growing, living things. It is plentifully
supplied in water. All acids contain hydrogen and so does the protoplasm
of the body.
Nitrogen is also a colorless, tasteless, odorless gas. It is an
essential constituent of the body, being present in all compounds of
protein. It is abundant in the atmospheric air, from which it is taken
by plants. We get our supply either directly from vegetable foods or
from animal products, such as milk, eggs and meat.
Calcium is needed principally for the bones and for the teeth, but it
is also necessary in the blood, where it assists in coagulation. We get
sufficient calcium salts in fruits, grains and vegetables, provided they
are properly prepared. The conventional preparation of the food often
results in the loss of the various salts, which causes tissue
degeneration. If the supply of calcium in the food is too small, the
bones and the teeth suffer, for the blood removes the calcium from these
structures. Growing children need more calcium proportionately than do
adults. This is without doubt the reason pregnant women suffer so much
from softening of the teeth. They are fed on foods robbed of their
calcium, such as white bread and vegetables that have been drained.
Phosphorus in some forms is a poison whether taken in solid compounds
or inhaled in fumes, producing phossy jaw. In other forms it is
indispensable for bodily development. The compounds of phosphorus are
present in fats, bones and protein. In natural foods they are abundantly
present, but when these foods are unduly refined, or are soaked in water
which is thrown away, much of the phosphorus is lost. We get phosphorus
from milk, eggs, cereals, legumes and other foods. Of course, there is
phosphorus in fish, but those who eat sea food to make themselves brainy
will probably be disappointed. Phosphates are necessary for brain
development, but those who eat natural foods never need to go to the
trouble of taking special foods for the brain. If the rest of the body
is well nourished, the brain will have sufficient food, and if the body
is poorly nourished the brain will suffer.
Sulphur is present in protein and we get a sufficient supply from
milk, meat and legumes. The element sulphur is quite inert and harmless,
but some of its acids and salts are very poisonous. Sulphur dioxide is
freely used in the process of drying fruits, as a bleacher. In this form
it is poisonous, and for that reason it would be well to avoid bleached
dried fruits. We need some sulphur, but not in the form of sulphur
dioxide or concentrated sulphurous acid, both of which are used in the
manufacture of food.
Sodium in its elementary state, which is not found in nature, is a
white, silvery metal. It is found in great abundance in the succulent
vegetables, and is present in practically all foods. As sodium chloride,
or common table salt, it is taken in great quantities by most people.
Those who have no salt get along well without it, which shows that it is
not needed in large amounts. If but a little is added to the food, it
does no perceptible harm, but when sprinkled on everything that is
eaten, from watermelons to meat, it is without doubt harmful. By soaking
foods, they are deprived of much of their soda: The two sodium salts
that are very abundant are sodium chloride, or common salt, and sodium
carbonate, generally called soda.
Chlorine is ordinarily combined in our foods with sodium or potash,
forming the chlorides. It is essential to life. He who gets enough
sodium also gets enough chlorine. In its elementary form it is an
irritating gas, used for bleaching purposes.
Fluorine is present in small quantities in the body, appearing as
fluorides in the bones and teeth. It is supplied by the various foods.
In its elementary form it is a poisonous gas.
Potassium is found in the body in very small quantities, but it is
very important. It is mostly in the form of potassium phosphate in the
muscles and in the blood. It is necessary for muscular activity. It is
found in most foods in greater abundance than is sodium, which indicates
that it plays an important part in development. Like sodium, it is
easily dissolved out of foods which are soaked in water, and this is one
of the reasons that vegetables should not be soaked and the water thrown
away. It is very peculiar in its metallic state, being a silvery metal,
very light in weight, which burns when thrown upon water. That is, it
decomposes both itself and the water with the liberation of so much heat
that it fires the escaping hydrogen, which burns with a violet flame.
Pure potassium is not found in nature.
Iron is found in very small quantities in the human body, but it is
absolutely essential to life. Animals deprived of iron die in a few
weeks, and people will do the same under similar circumstances. Iron is
obtained principally from fruits and vegetables, but it is also present
in other foods. Man can not make use of inorganic iron. He has to get
his supply from the vegetable and animal kingdoms. The giving of
inorganic iron is folly and helps to ruin the teeth and the stomach of
the one who takes it. In the form of hemoglobin this element is the
chief agent in carrying oxygen from the lungs to the tissues of the
body. In the manufacture of foods, much of the iron is lost. For
instance, whole wheat flour contains about ten times as much iron as
does the white flour. Too little iron causes, among other ills, anemia,
and if the iron is very low, chlorosis or the green sickness may ensue.
Magnesium is found principally as phosphate in the bones. It is
present both in animal and vegetable foods. Its function in the body is
not well understood, but it appears to assist the phosphorus.
Silicon is found in traces in the human body. It is supplied in small
quantities in nearly all of our foods, and therefore we must take it for
granted that it is necessary, although we are in the dark as to its
uses. It is very abundant in various rocks. The cereals are especially
rich in silicon. In wheat it is found in the bran and is removed from
the white flour.
Read more and get all the tips about foods that lower blood pressure http://overcomebloodpressure.blogspot.com/
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