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New Dietary Cause of High Blood Pressure Replaces Popular Misinformation
by Paul Fassa
The high sodium intake source of high blood pressure has been challenged by some for over a decade or so ago. The only type of sodium recognized by almost all the medical establishment is processed table salt, which adds toxins while removing the essential and trace minerals contained in unprocessed sea salt.
A few renegade MDs and several naturopaths and chiropractors have challenged the unproven hypothesis of salt being the basis of high blood pressure (HBP). Perhaps the most well known is Dr. David Brownstein, MD, author of Salt your Way to Health. (1)
A glance at almost any processed food package shows processed salt or sodium chloride as an ingredient. Eating lots of packaged and processed foods will create a higher sodium load than someone who eats whole foods sprinkled liberally with beneficial unprocessed sea salt.
HFCS is more commonly used in processed foods, fruit juices, sweets, and sodas than cane or beet sugar. It's cheaper than sucrose (table sugar), and satisfies the "sweet tooth" that possesses too many people on the go and too busy to find and prepare unprocessed foods.
According to the USDA, HFCS consumption has increased over 10,600 percent from 1970 to 2005, and it is now the number one source of empty calories in America.
Contributes to Hypertension or High Blood Pressure
About the author:
Paul Fassa started looking into natural health to overcome his unhealthy lifestyle. Then he developed more interest as he researched his articles for Natural News and Align Life.
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