Why We Should Cut Down on Salt Independently of Blood Pressure

If you put people on a low-salt diet, meaning only getting twice as much sodium as they need, as opposed to a usual salt diet where they’re getting five times more, you get a significant improvement in artery function. Lower salt begets better arterial function, suggesting heart-protective effects beyond just blood pressure reduction. Now, this was after dropping people’s salt intake by about a teaspoon a day for two weeks. What if you only dropped salt intake by a half teaspoon or so a day?

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About The Author

NutritionFacts.org's picture

NUTRITIONFACTS.ORG is a strictly non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day. NutritionFacts.org was launched with seed money and support by the Jesse & Julie Rasch Foundation. Incorporated as a 501c3 nonprofit charity, NutritionFacts.org now relies on individual donors to keep the site alive.

Dr. Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. Currently he proudly serves as the public health director at the Humane Society of the United States. Dr. Greger is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine.

His latest book, How Not to Die, became an instant New York Times Best Seller. 100% of all proceeds he has ever received from his books, DVDs, and speaking engagements has always and will always be donated to charity. Dr. Greger receives no compensation for his work on NutritionFacts.org.

Consider the Onion

You may ask why I should choose to reflect on the lowly onion.

So pale and strong in its commonplace role in the kitchen. It marches forth into stews and soups alongside routine bedfellows of celery, carrot, and spuds. We barely give onions a second thought as we shop and chop and cook. Yet, they were once of prominent importance and played a role in love and war and cuisines of the ages. Not always so mundane were these tender, translucent orbs of pungency.

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About The Author

Melody Meyer's picture

Melody is the Vice President of Policy and Industry Relations for United Natural Foods (UNFI). In this role she is responsible for communicating and educating all stakeholders on critical organic issues. Her Blog www.organicmattersblog.com covers a range of organic and sustainable food issues.

She is the executive director of the UNFI Foundation which is dedicated to funding non-profit organizations that promote organic agriculture  www.unfifoundation.org. Melody serves as Secretary of the Board of Directors for the Organic Trade Association www.ota.com.

The Role of Pesticides in Parkinson's Disease

In the original description of Parkinson’s disease by none other than Dr. James Parkinson himself, he described a characteristic feature of the disease: constipation, which may precede the diagnosis by many years. In fact, bowel movement frequency may be predictive. Men with less than one bowel movement a day were four times more like likely to develop Parkinson’s an average of 12 years later.

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About The Author

NutritionFacts.org's picture

NUTRITIONFACTS.ORG is a strictly non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day. NutritionFacts.org was launched with seed money and support by the Jesse & Julie Rasch Foundation. Incorporated as a 501c3 nonprofit charity, NutritionFacts.org now relies on individual donors to keep the site alive.

Dr. Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. Currently he proudly serves as the public health director at the Humane Society of the United States. Dr. Greger is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine.

His latest book, How Not to Die, became an instant New York Times Best Seller. 100% of all proceeds he has ever received from his books, DVDs, and speaking engagements has always and will always be donated to charity. Dr. Greger receives no compensation for his work on NutritionFacts.org.

Groundbreaking Study Reveals Immediate Benefits of Eating Organic

Conventional wisdom would tell us that eating food sprayed with toxic chemicals can’t be good for us.

Avoiding flesh or fruit grown without poisons seems like a much healthier alternative.

Tags: 

About The Author

Melody Meyer's picture

Melody is the Vice President of Policy and Industry Relations for United Natural Foods (UNFI). In this role she is responsible for communicating and educating all stakeholders on critical organic issues. Her Blog www.organicmattersblog.com covers a range of organic and sustainable food issues.

She is the executive director of the UNFI Foundation which is dedicated to funding non-profit organizations that promote organic agriculture  www.unfifoundation.org. Melody serves as Secretary of the Board of Directors for the Organic Trade Association www.ota.com.

What to Feed Your Gut Bacteria

For many years, it was believed that the main function of the large intestine was just to absorb water and dispose of waste, but “nowadays it is clear that the complex microbial ecosystem in our intestines should be considered as a separate organ within the body,” and that organ runs on a MAC, microbiota-accessible carbohydrates. In other words, primarily fiber.

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About The Author

NutritionFacts.org's picture

NUTRITIONFACTS.ORG is a strictly non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day. NutritionFacts.org was launched with seed money and support by the Jesse & Julie Rasch Foundation. Incorporated as a 501c3 nonprofit charity, NutritionFacts.org now relies on individual donors to keep the site alive.

Dr. Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. Currently he proudly serves as the public health director at the Humane Society of the United States. Dr. Greger is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine.

His latest book, How Not to Die, became an instant New York Times Best Seller. 100% of all proceeds he has ever received from his books, DVDs, and speaking engagements has always and will always be donated to charity. Dr. Greger receives no compensation for his work on NutritionFacts.org.

The Benefits of Cutting Off Sugar

Regardless of how strong your will might be, kicking sugar from your daily eating habits can be challenging.

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About The Author

Indy Summers's picture

Indy Summers is a freelance writer interested in fashion, healthy living, and fitness. She has worked as a master in esthetician, as a personal trainer, and as a freelance model for several years so considers herself an expert in these industries. For more of her work, visit https://nouw.com/indysummers.

Healthy Lifestyles to Keep the Pounds Off

Every year, the media is inundated with masses of fad diet advertisements. There are pills, packets, supplements, bars, shakes, and more all promising immediate weight loss. However, the majority of these diets fail because they are not sustainable. Smart dieters know that no fad is going to secure long term weight loss.

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About The Author

Mikkie Mills's picture

Mikkie Mills is a freelance writer who's passionate about health, fitness, organic cooking and eating, and yoga. When not writing she loves traveling, hiking, and cooking. Find more from Mikkie on Google+.

Stopping Sugar Cravings With Cinnamon

It can be hard to find packaged foods in the supermarket aisles these days that doesn’t have sugar in one of its many forms as one of the main ingredients. Breads and other baked goods, processed meals (whether sweet or savory), breakfast cereals, dairy products, drinks, and snacks of just about every kind are all loaded with sugar.

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About The Author

Helen Sanders's picture

Helen Sanders is chief editor at HealthAmbition.com. Established in 2012, Health Ambition has grown rapidly in recent years. Our goal is to provide easy-to-understand health and nutrition advice that makes a real impact. We pride ourselves on making sure our actionable advice can be followed by regular people with busy lives. Follow on Facebook: http://www.facebook.com/healthambition

Do You Have to Combine Plant Proteins at a Meal?

All nutrients come from the sun or the soil. Vitamin D, the “sunshine vitamin,” is created when skin is exposed to sunlight. Everything else comes from the ground. Minerals originate from the earth, and vitamins from the plants and micro-organisms that grow from it.

The calcium in a cow’s milk (and in her 200-pound skeleton) came from all the plants she ate, which drew it up from the soil. We can cut out the middle-moo, though, and get calcium directly from the plants.

Tags: 

About The Author

NutritionFacts.org's picture

NUTRITIONFACTS.ORG is a strictly non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day. NutritionFacts.org was launched with seed money and support by the Jesse & Julie Rasch Foundation. Incorporated as a 501c3 nonprofit charity, NutritionFacts.org now relies on individual donors to keep the site alive.

Dr. Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. Currently he proudly serves as the public health director at the Humane Society of the United States. Dr. Greger is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine.

His latest book, How Not to Die, became an instant New York Times Best Seller. 100% of all proceeds he has ever received from his books, DVDs, and speaking engagements has always and will always be donated to charity. Dr. Greger receives no compensation for his work on NutritionFacts.org.

Tips for Your Best Ketogenic Exercise Routine

Most of us understand the rule of workouts in life. Exercise more, and you will have better health and live a better life. However, if you want to lose weight rapidly and take your fitness to the next level, you need to start following the ketogenic diet. According to Konscious Keto, you can lose plenty of weight while on the keto diet.  But, have you ever asked yourself what might happen if you combine the two?

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About The Author

Sam Hoffman's picture

Sam is the medical consultant with Konscious Keto who helps healthcare and fitness businesses reach their full online potential. Sam is passionate about ketosis diet. His current focus is helping healthcare businesses create better online consulting service. He frequently writes about the latest advancements in the healthcare and fitness industry.

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Close up of salt shaker on restaurant table
07/09/2019
If you put people on a low-salt diet, meaning only getting twice as much sodium as they need, as opposed to a usual salt diet where they’re getting five times more, you get a significant... read more
A red onion on cutting board with peppercorns and vegetables
07/02/2019
You may ask why I should choose to reflect on the lowly onion. So pale and strong in its commonplace role in the kitchen. It marches forth into stews and soups alongside routine bedfellows of... read more
Agricultural equipment spraying crops against bright orange sky
06/18/2019
In the original description of Parkinson’s disease by none other than Dr. James Parkinson himself, he described a characteristic feature of the disease: constipation, which may precede the... read more
Hand places sign that says FARM FRESH infront of fruit basket
05/07/2019
Conventional wisdom would tell us that eating food sprayed with toxic chemicals can’t be good for us. Avoiding flesh or fruit grown without poisons seems like a much healthier alternative. Now... read more
Assorted colorful vegetables
04/23/2019
For many years, it was believed that the main function of the large intestine was just to absorb water and dispose of waste, but “nowadays it is clear that the complex microbial ecosystem... read more
TEaspoon spilling sugar on wooden table next to cut strawberries
03/26/2019
Regardless of how strong your will might be, kicking sugar from your daily eating habits can be challenging. What’s more, research has shown that sugar can influence your brain into thinking that... read more
Hand pouring olive oil over salad
02/21/2019
Every year, the media is inundated with masses of fad diet advertisements. There are pills, packets, supplements, bars, shakes, and more all promising immediate weight loss. However, the majority of... read more
Cinnamon sticks and powder on tabletop.
02/05/2019
It can be hard to find packaged foods in the supermarket aisles these days that doesn’t have sugar in one of its many forms as one of the main ingredients. Breads and other baked goods,... read more
Three containers of combined plant proteins in vegetarian meals.
01/16/2019
All nutrients come from the sun or the soil. Vitamin D, the “sunshine vitamin,” is created when skin is exposed to sunlight. Everything else comes from the ground. Minerals originate from the earth,... read more

Pages

Close up of salt shaker on restaurant table
07/09/2019
If you put people on a low-salt diet, meaning only getting twice as much sodium as they need, as opposed to a usual salt diet where they’re getting five times more, you get a significant... read more
A red onion on cutting board with peppercorns and vegetables
07/02/2019
You may ask why I should choose to reflect on the lowly onion. So pale and strong in its commonplace role in the kitchen. It marches forth into stews and soups alongside routine bedfellows of... read more
Agricultural equipment spraying crops against bright orange sky
06/18/2019
In the original description of Parkinson’s disease by none other than Dr. James Parkinson himself, he described a characteristic feature of the disease: constipation, which may precede the... read more
Hand places sign that says FARM FRESH infront of fruit basket
05/07/2019
Conventional wisdom would tell us that eating food sprayed with toxic chemicals can’t be good for us. Avoiding flesh or fruit grown without poisons seems like a much healthier alternative. Now... read more
Assorted colorful vegetables
04/23/2019
For many years, it was believed that the main function of the large intestine was just to absorb water and dispose of waste, but “nowadays it is clear that the complex microbial ecosystem... read more
TEaspoon spilling sugar on wooden table next to cut strawberries
03/26/2019
Regardless of how strong your will might be, kicking sugar from your daily eating habits can be challenging. What’s more, research has shown that sugar can influence your brain into thinking that... read more
Hand pouring olive oil over salad
02/21/2019
Every year, the media is inundated with masses of fad diet advertisements. There are pills, packets, supplements, bars, shakes, and more all promising immediate weight loss. However, the majority of... read more
Cinnamon sticks and powder on tabletop.
02/05/2019
It can be hard to find packaged foods in the supermarket aisles these days that doesn’t have sugar in one of its many forms as one of the main ingredients. Breads and other baked goods,... read more
Three containers of combined plant proteins in vegetarian meals.
01/16/2019
All nutrients come from the sun or the soil. Vitamin D, the “sunshine vitamin,” is created when skin is exposed to sunlight. Everything else comes from the ground. Minerals originate from the earth,... read more

Pages