Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 In a message dated 6/5/06 7:31:02 PM, farahbar@... writes: I wonder people in South Asia(mainly India/Pakistan) have lots of heart attacks and hypertension problems. They also live on ginger as they add it to all of the foods they cook and also eat it raw! Could there be a connection? In fact I was told by a friend of mine who is working at a local hospital here that because they have had so many cases of stroke and heart attacks among their s.Asian patients, the doctors there recently started a preventative study to figure out why there is such a high ratio of CVD among them. They have had cases of stroke and h.attacks on as young as 30-40 yr olds. May be Eureka!! Most likely related to selective survival of the genes that cause one to store fat and salt during the repeated famines in India and Pakistan even as late as 1943. dont know about the ginger. Does you husband salt load on the Ginger days. May your pressure be low! CE Grim, BS(Chem/Math), MS(Biochem), MD. Board Certified in Internal Medicine, Geriatrics and Hypertension Former Epidemiologic Intelligence Services Officer (Lt. Comdr.), CDC Specializing in Difficult to Manage High Blood Pressure Clinical Professor of Medicine, Medical College of Wisconsin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2006 Report Share Posted June 5, 2006 Could this problem be related to the extensive use of ghee (clarified butter) in food preparation in this region? Curries also frequently contain cream as an ingredient, and almost always have a very high salt content. I was told this by an Indian cooking instructor who had a stroke at a very young age. She couldn't believe she had circulatory problems when she'd always avoided eating meat. Her doctor informed her that frying everything in butter and adding a teaspoon of salt to every dish probably wasn't as healthy as she'd thought. PJ Tudor Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 A teaspoon! That is 3-4 days allotment for me. Dave On Jun 6, 2006, at 2:12 AM, PJTudor@... wrote: > Could this problem be related to the extensive use of ghee (clarified > butter) in food preparation in this region? Curries also frequently > contain cream as an ingredient, and almost always have a very high > salt content. I was told this by an Indian cooking instructor who had > a stroke at a very young age. She couldn't believe she had > circulatory problems when she'd always avoided eating meat. Her > doctor informed her that frying everything in butter and adding a > teaspoon of salt to every dish probably wasn't as healthy as she'd > thought. > > PJ Tudor Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 My husband is pretty much dashing along with my along with our kids as I am the one cooking and they like it. My kids no longer enjoy eating out and prefer to eat at home. They dont like to buy prepared snacks and foods as they say they literally taste the chemicals and salt in them. So they all prefer to eat natural. My husband hardly ever eats ginger. That is how he noticed that when he eats it he is very alert and noticed his bp goes up for a couple of days(very high) then comes down to normal. No more ginger for him! Dr. Weil is heavilly promoting ginger these days. Farah On 6/6/06, lowerbp2@... <lowerbp2@...> wrote: In a message dated 6/5/06 7:31:02 PM, farahbar@... writes: I wonder people in South Asia(mainly India/Pakistan) have lots of heart attacks and hypertension problems. They also live on ginger as they add it to all of the foods they cook and also eat it raw! Could there be a connection? In fact I was told by a friend of mine who is working at a local hospital here that because they have had so many cases of stroke and heart attacks among their s.Asian patients, the doctors there recently started a preventative study to figure out why there is such a high ratio of CVD among them. They have had cases of stroke and h.attacks on as young as 30-40 yr olds. May be Eureka!! Most likely related to selective survival of the genes that cause one to store fat and salt during the repeated famines in India and Pakistan even as late as 1943. dont know about the ginger. Does you husband salt load on the Ginger days. May your pressure be low!CE Grim, BS(Chem/Math), MS(Biochem), MD.Board Certified in Internal Medicine, Geriatrics and Hypertension Former Epidemiologic Intelligence Services Officer (Lt. Comdr.), CDCSpecializing in Difficult to Manage High Blood PressureClinical Professor of Medicine, Medical College of Wisconsin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 You are absolutelly right. I have a lot of friends from this area and they cook with a lot of oil, cream and ground beef. In our area there are a lot of people from S. Asia due to the job industry. El Camino hospital has been privately funded to due research and see if they can come up with promoting preventive programs and do research on what/why is the cause. On 6/6/06, PJTudor@... <PJTudor@...> wrote: Could this problem be related to the extensive use of ghee (clarified butter) in food preparation in this region? Curries also frequently contain cream as an ingredient, and almost always have a very high salt content. I was told this by an Indian cooking instructor who had a stroke at a very young age. She couldn't believe she had circulatory problems when she'd always avoided eating meat. Her doctor informed her that frying everything in butter and adding a teaspoon of salt to every dish probably wasn't as healthy as she'd thought. PJ Tudor Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 In a message dated 6/6/06 4:48:53 PM, dave@... writes: Isn't that amazing, Farah? Everyone I know who's cut the sodium and gone for DASH or something like it is astonished at how fast their taste buds adjusted. One lady resisted for decades out of fear she wouldn't like foods without her customary saltshaker snowstorm. A few days, and she was shopping Trader Joe's low Na list for better taste. The saltshaker disappeared almost overnight. People don't seem to miss it. In fact, their taste sensitivity starts to expand. "I can taste the tomato's natural sweetness," she said, "and I didn't even know what I was missing." A diabetic, this aided her in sweet adjustments too. I am convinced however that some are addicted to salt and its taste and it is very hard to break the . May your pressure be low! CE Grim, BS(Chem/Math), MS(Biochem), MD. Board Certified in Internal Medicine, Geriatrics and Hypertension Former Epidemiologic Intelligence Services Officer (Lt. Comdr.), CDC Specializing in Difficult to Manage High Blood Pressure Clinical Professor of Medicine, Medical College of Wisconsin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 They need to collect 24 hr urines on eveyone from India to see what the salt intake is. Also what part of India they are from may be important as some areas had lots more famines than others. May your pressure be low! CE Grim, BS(Chem/Math), MS(Biochem), MD. Board Certified in Internal Medicine, Geriatrics and Hypertension Former Epidemiologic Intelligence Services Officer (Lt. Comdr.), CDC Specializing in Difficult to Manage High Blood Pressure Clinical Professor of Medicine, Medical College of Wisconsin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 On Jun 6, 2006, at 11:29 AM, Farah Rahbar wrote: > My husband is pretty much dashing along with our kids as I am the one > cooking and they like it. My kids no longer enjoy eating out and > prefer to eat at home. They dont like to buy prepared snacks and > foods as they say they literally taste the chemicals and salt in them. > So they all prefer to eat natural. Isn't that amazing, Farah? Everyone I know who's cut the sodium and gone for DASH or something like it is astonished at how fast their taste buds adjusted. One lady resisted for decades out of fear she wouldn't like foods without her customary saltshaker snowstorm. A few days, and she was shopping Trader Joe's low Na list for better taste. The saltshaker disappeared almost overnight. People don't seem to miss it. In fact, their taste sensitivity starts to expand. " I can taste the tomato's natural sweetness, " she said, " and I didn't even know what I was missing. " A diabetic, this aided her in sweet adjustments too. I take one post-DASH bite of Mc's hamburger, and it tastes like pure salt. Yuck! is outta business for me. Dave > Former Epidemiologic Intelligence Services Officer (Lt. Comdr.), CDC > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 > I take one post-DASH bite of Mc's hamburger, and it tastes like > pure salt. Yuck! is outta business for me. > > Dave > > I strongly confirm this one with me too. Most fastfoods seem too salty now. Quote Link to comment Share on other sites More sharing options...
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