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Science Forum Index » Medicine - Cardiology Forum » Your Health: Magnesium and Heart Health
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| Roman Bystrianyk |
 Posted: Wed Feb 28, 2007 9:58 am |
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"Your Health: Magnesium and Heart Health", News 13, Central Florida,
February 28, 2007,
Link: http://www.cfnews13.com/Health/YourHealth/2007/2/25/magnesium_heart.html
We've all been told to drink at least 64 ounces of water a day, but
bottled and filtered water is frequently missing one very important
mineral, magnesium.
For years doctors have said high cholesterol, lack of exercise and a
sedentary lifestyle can lead to heart disease. Another, not so obvious
risk factor are your magnesium levels.
"A magnesium deficiency can cause arrhythmia and irritability of the
heart electrical system," says interventional cardiologist Dr. Pradip
Jamnada. "It can also cause some weakness of the heart muscle itself.
Jamnadas, who is with Florida Hospital, says about 10-to-20 percent of
cardiac patients have a magnesium deficiency. This can stem from
medications such as diuretics, diet and even bottled water.
He says you should get 6 milligrams of magnesium per liter of water.
However, he says in the U.S., the average bottle of water has only 1
ot 2 milligrams of magnesium per liter. Water, particularly hard
water, is a natural source for magnesium and it allows the body to
easily absorb a lot of the mineral.
"If our bottled water has no magnesium or very little in it, and it
may be one of the reasons we're seeing more arrhythmias and a higher
cardiac mortality," Jamnadas says.
He added that carbonated drinks don't contain any magnesium and
actually depletes the body of this mineral.
"The phosphates bind with magnesium so that whatever magnesium is in
your diet, like say you're having a coke with your meal, you're
absorbing much less magnesium, so the bio-availability of magnesium is
much less," he said.
The amount of magnesium in tap water varies depending on location. The
mineral content is higher up North because the water filters through
rocks. In Florida there is little magnesium content in the water
because of the soil.
A high fat diet or one that consists of a lot of flour and bread
products can also reduce magnesium levels in the body.
That's Your Health and Fitness Nancy Gay Central Florida News 13. |
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| Guest |
| Posted: Wed Feb 28, 2007 6:32 pm |
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I mentioned this in my diet book more than 5 years ago. I cited a
newspaper article that quoted a medical doctor who specialized in
this. Most of what you read is old news, which is why I created a
site that shows readers what is already know: http://groups.msn.com/TheScientificDebateForum-/
Also, a personal note: in my mid 30s, I had terrible PVCs. The
doctors called it "idiopathic," and gave me beta blockers for a
month. After that, it would come and go. Years later, I began taking
magnesium citrate, and the PVCs have yet to reappear. Doctors today
are simply too ignorant to take very seriously, except in emergency
situations, when one has little choice but to hope that they don't do
something like give you too much "clot-busting" medication during a
stroke (this problem has been in the news and my guess is that they
have killed many more people than the worst estimates in this
instance).
Another thing is that a diet low in fruits/vegetables and high in
"regular" salt (along with a diet rich in oxidizing agents, such as
the highly unsaturated oils) will predispose one to "high blood
pressure." If you avoid these oils, but don't think you can avoid the
salt and eat more fruit and vegetables, consider using "potassium
salt" mixed with "regular" salt. This is what I do now. High blood
pressure is usually an issue of too little potassium and too much
chloride. But how many doctors will explain something as simple as
this to their patients. I have relatives who go to a doctor that
wants them to take drugs for "borderline high" blood pressure, yet has
never mentioned this to them (my guess is that he doesn't even know). |
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| Andrew B. Chung, MD/PhD |
| Posted: Wed Feb 28, 2007 7:16 pm |
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monty1945@lycos.com wrote:
Quote: I mentioned this in my diet book more than 5 years ago. I cited a
newspaper article that quoted a medical doctor who specialized in
this. Most of what you read is old news, which is why I created a
site that shows readers what is already know: http://groups.msn.com/TheScientificDebateForum-/
Also, a personal note: in my mid 30s, I had terrible PVCs. The
doctors called it "idiopathic," and gave me beta blockers for a
month. After that, it would come and go. Years later, I began taking
magnesium citrate, and the PVCs have yet to reappear. Doctors today
are simply too ignorant to take very seriously, except in emergency
situations, when one has little choice but to hope that they don't do
something like give you too much "clot-busting" medication during a
stroke (this problem has been in the news and my guess is that they
have killed many more people than the worst estimates in this
instance).
Another thing is that a diet low in fruits/vegetables and high in
"regular" salt (along with a diet rich in oxidizing agents, such as
the highly unsaturated oils) will predispose one to "high blood
pressure." If you avoid these oils, but don't think you can avoid the
salt and eat more fruit and vegetables, consider using "potassium
salt" mixed with "regular" salt. This is what I do now. High blood
pressure is usually an issue of too little potassium and too much
chloride. But how many doctors will explain something as simple as
this to their patients. I have relatives who go to a doctor that
wants them to take drugs for "borderline high" blood pressure, yet has
never mentioned this to them (my guess is that he doesn't even know).
The chloride in potassium chloride ("potassium salt") is the same as
the chloride in sodium chloride ("regular salt").
Andrew <><
--
Andrew B. Chung, MD/PhD
http://EmoryCardiology.com |
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| Andrew B. Chung, MD/PhD |
| Posted: Wed Feb 28, 2007 7:16 pm |
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Guest
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monty1945@lycos.com wrote:
Quote: I mentioned this in my diet book more than 5 years ago. I cited a
newspaper article that quoted a medical doctor who specialized in
this. Most of what you read is old news, which is why I created a
site that shows readers what is already know: http://groups.msn.com/TheScientificDebateForum-/
Also, a personal note: in my mid 30s, I had terrible PVCs. The
doctors called it "idiopathic," and gave me beta blockers for a
month. After that, it would come and go. Years later, I began taking
magnesium citrate, and the PVCs have yet to reappear. Doctors today
are simply too ignorant to take very seriously, except in emergency
situations, when one has little choice but to hope that they don't do
something like give you too much "clot-busting" medication during a
stroke (this problem has been in the news and my guess is that they
have killed many more people than the worst estimates in this
instance).
Another thing is that a diet low in fruits/vegetables and high in
"regular" salt (along with a diet rich in oxidizing agents, such as
the highly unsaturated oils) will predispose one to "high blood
pressure." If you avoid these oils, but don't think you can avoid the
salt and eat more fruit and vegetables, consider using "potassium
salt" mixed with "regular" salt. This is what I do now. High blood
pressure is usually an issue of too little potassium and too much
chloride. But how many doctors will explain something as simple as
this to their patients. I have relatives who go to a doctor that
wants them to take drugs for "borderline high" blood pressure, yet has
never mentioned this to them (my guess is that he doesn't even know).
The chloride in potassium chloride ("potassium salt") is the same as
the chloride in sodium chloride ("regular salt").
Andrew <><
--
Andrew B. Chung, MD/PhD
http://EmoryCardiology.com |
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| Vernon |
| Posted: Wed Feb 28, 2007 8:48 pm |
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"Andrew B. Chung, MD/PhD" <achung@emorycardiology.com> wrote in message
news:1172704611.117179.316830@m58g2000cwm.googlegroups.com...
Quote: monty1945@lycos.com wrote:
I mentioned this in my diet book more than 5 years ago. I cited a
newspaper article that quoted a medical doctor who specialized in
this. Most of what you read is old news, which is why I created a
site that shows readers what is already know:
http://groups.msn.com/TheScientificDebateForum-/
Also, a personal note: in my mid 30s, I had terrible PVCs. The
doctors called it "idiopathic," and gave me beta blockers for a
month. After that, it would come and go. Years later, I began taking
magnesium citrate, and the PVCs have yet to reappear. Doctors today
are simply too ignorant to take very seriously, except in emergency
situations, when one has little choice but to hope that they don't do
something like give you too much "clot-busting" medication during a
stroke (this problem has been in the news and my guess is that they
have killed many more people than the worst estimates in this
instance).
Another thing is that a diet low in fruits/vegetables and high in
"regular" salt (along with a diet rich in oxidizing agents, such as
the highly unsaturated oils) will predispose one to "high blood
pressure." If you avoid these oils, but don't think you can avoid the
salt and eat more fruit and vegetables, consider using "potassium
salt" mixed with "regular" salt. This is what I do now. High blood
pressure is usually an issue of too little potassium and too much
chloride. But how many doctors will explain something as simple as
this to their patients. I have relatives who go to a doctor that
wants them to take drugs for "borderline high" blood pressure, yet has
never mentioned this to them (my guess is that he doesn't even know).
The chloride in potassium chloride ("potassium salt") is the same as
the chloride in sodium chloride ("regular salt").
Quite true, but people usually use Potassium Chloride to limit sodium
intake.
I think he meant to little Potasium and too much Sodium.
BUT there isn't enough potassium in typical Potasium Chloride use to do
anything.
Of course the real solution is to regain a taste for foods not artificially
taste altered with salt.
AND
There are many spices that are beter tasting and advantageous compared to
either "salt".
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| Guest |
| Posted: Wed Feb 28, 2007 9:59 pm |
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"...there isn't enough potassium in typical Potasium Chloride use to
do
anything."
Not sure what you mean here - clarification is required. Here is
something worth reading:
http://www.ucsf.edu/daybreak/1997/12/1223_sal.htm
And as authors of an NEJM study pointed out: "Clinical and
epidemiologic studies suggest that the intake of potassium chloride
lowers blood pressure," though their results showed only minor blood
pressure lowering. Of course, they could not control what the
volunteers ate over the 2.2 year study, and so they had to hope that
the subjects did not decide to add a little salt to make their food
palatable. There are many studies about these kinds of studies, and a
great deal of "cheating" is usually uncovered. There is nothing
preventing one from trying various approaches, so long as they are
based on a reasonable undestanding of the scientific evidence.
Source: http://content.nejm.org/cgi/content/abstract/322/9/569
In my case, with a diet rich in salt and also with potassium chloride
supplementation, I do not have hypertension, though I am male, early
40s. It is usually on the low side of "normal." However, my dietary
fat ratio is very high in saturated fatty acids, yet very low in
polyunsaturated fatty acids (and also MUFAs, compared to the average
American), and so, as one study concluded: "In conclusion, it appears
that oxidative stress may constitute a major pathogenic factor in the
development of hypertension and type 2 diabetes."
Source: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=15702613&dopt=Abstract
Thus, when I am asked for advice, I begin with gathering a great deal
of information about the person. |
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| Vernon |
| Posted: Thu Mar 01, 2007 10:17 am |
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Guest
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<monty1945@lycos.com> wrote in message
news:1172714363.120197.51410@8g2000cwh.googlegroups.com...
Quote: "...there isn't enough potassium in typical Potasium Chloride use to
do
anything."
Not sure what you mean here - clarification is required. Here is
something worth reading:
http://www.ucsf.edu/daybreak/1997/12/1223_sal.htm
And as authors of an NEJM study pointed out: "Clinical and
epidemiologic studies suggest that the intake of potassium chloride
lowers blood pressure," though their results showed only minor blood
pressure lowering. Of course, they could not control what the
volunteers ate over the 2.2 year study, and so they had to hope that
the subjects did not decide to add a little salt to make their food
palatable. There are many studies about these kinds of studies, and a
great deal of "cheating" is usually uncovered. There is nothing
preventing one from trying various approaches, so long as they are
based on a reasonable undestanding of the scientific evidence.
Source: http://content.nejm.org/cgi/content/abstract/322/9/569
In my case, with a diet rich in salt and also with potassium chloride
supplementation, I do not have hypertension, though I am male, early
40s. It is usually on the low side of "normal." However, my dietary
fat ratio is very high in saturated fatty acids, yet very low in
polyunsaturated fatty acids (and also MUFAs, compared to the average
American), and so, as one study concluded: "In conclusion, it appears
that oxidative stress may constitute a major pathogenic factor in the
development of hypertension and type 2 diabetes."
Source:
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=15702613&dopt=Abstract
Thus, when I am asked for advice, I begin with gathering a great deal
of information about the person.
I suggest you do a little real research.
1. How much potassium per day does it take to alter blood pressure?
2. How much available potassium is there in a "full" teaspoon of potassium
chloride?
3. How much potassium chloride does it take to "salt" a typical dinner
serving? |
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