The Low Carb Luxury Newsletter: 
Volume III / Number 21: November 15, 2002: Page 3
PAGE 1     PAGE 2     PAGE 3     PAGE 4     PAGE 5     PAGE 6     PAGE 7    

 Advice Lady         
A well-known low-carber in the community answers your questions about everything from nutrition to family issues, stress, and heck — even your love life. She's been the "go to gal" for awhile now when people need a little advice. And who is she? Well, we're not telling. She remains anonymous so that she can better give very frank advice. She doesn't pull any punches. You can remain anonymous too if you want — Just think "Dear Abby" — you know, signing off like "Harried in the Workplace" or "Desperate for Carbs in Detroit". Send in your question to The Advice Lady at advicelady@lowcarbluxury.com.

Shaking Up Your Perceptions
Dear Advice Lady,

Ever since both my husband and myself were diagnosed with high blood pressure a few years ago, we've been severely restricting our salt intake as well as being on medication. Now that we're low carbing and our BPs have both gone down, I'd like to get off the meds. But will I still have to keep my salt intake this restricted? I can't seem to find a good answer about this anywhere.

Thanks!

Scared of Salt



Dear Scared,

Your timing couldn't be more perfect. This very week, two news reports (told from different sides of the fence) have made their way to the media.

We'll explain their positions, but first, understand the role and importance of salt, and that it, like dietary fat, has been vilified unjustly.

Men have fought for gold, oil, and land, but few of us realize just how much our world has been shaken up by the simple commodity of salt. Until a mere century ago, salt was one of the most sought-after substances in human history.

An adult human body contains about 250 grams of salt, which would fill three or four salt shakers. Most people desire far more salt than they need, and perhaps this is a natural defense. Salt is a necessary component in the functioning of cells. Without both water and salt, cells could not get nourishment and would die of dehydration. Carnivores, like humans, can meet their salt needs by eating meat. On every continent, once human beings began cultivating crops they began looking for salt to add to their diet.

This week, the American Public Health Association made their public recommendation that salt must be slashed from the food products of America, as they blame salt (sodium) for the hypertension ills of society. All this, of course, is based on a faulty "study" in the 1970's that seemed to link salt to high blood pressure. They extrapolate this to infer that "a reduction of salt could save 150,000 lives a year from strokes, heart attacks and other illnesses linked to high blood pressure.."

Fox News' Steven Milloy today reported the truth about this unfounded junk science. Here's an excerpt from that report:

"Last September, in the British Medical Journal, researchers from the United Kingdom published a systematic review and analysis of 11 randomized control trials about dietary salt’s effect on blood pressure and health. The trials involved 3,500 subjects followed for up to seven years.

"Intensive" reductions in dietary salt produced only slight reductions in blood pressure and urinary sodium excretion. The blood pressure reduction worked out to 1.1 millimeters of mercury (mm Hg) for the systolic, and 0.6 mm Hg for the diastolic measurements — essentially meaningless changes. ("Optimal" blood pressure is 120 mm Hg systolic and 80 mm Hg diastolic.)

More importantly, no decrease in deaths and cardiovascular disease was reported among study subjects on reduced salt intake."

Read the entire article here and you'll see that the misinformation driven by money and politics continues to lead the American public down an unhealthy path.

                                                                             The Advice Lady






Low Carb Connoisseur

Irene's Low Carb sliced Bread Are you ready for the holidays? Let Low Carb Connoisseur help with your low carb grocery list!

Visit the Low Carb Bakery for delicious low carb baked goods. Irene's Low Carb sliced Bread makes fabulous low carb homemade stuffing!

Steel's Spiced Cranberry Sauce Steel's Spiced Cranberry Sauce - with a touch of orange, ginger & spices is the perfect accompaniment to your holiday turkey or ham.

Expert Foods' Not/Starch for the perfect gravy and new smaller size Mousse Mix makes an absolutely decadent Mousse!

Nellie & Joe's Famous Key West Lime Juice! for delicious Key Lime Pie or decadent Key Lime Cheesecake

Stock your pantry with these great baking ingredients: Sugar Twin Brown Sugar Replacement - Almond, Pecan and Hazelnut Flours, and Lucky Leaf Sugar Free Cherry Pie Filling!

Let Low Carb Connoisseur help make this low carb Thanksgiving the best ever!

Low Carb Connoisseur – we put the Dash in Low–Carb.com!






PAGE 1     PAGE 2     PAGE 3     PAGE 4     PAGE 5     PAGE 6     PAGE 7    




home    welcome    my story    journal    shopping    beginners guide    tips    discussion forums    product spotlight    recipes    faq    articles
announcements    books    links    news    dining out    contact    online magazine    make a donation    site map    site search    guestbook

Contents copyright © 1999 – 2003 Low Carb Luxury.   All rights reserved.  Use of this site constitutes your acceptance of our Terms and Conditions.   No reproduction without expressed written consent.  Site Development by:  Accent Design Studios.