Latest / Revealing Wholeness with Dr.Troy / Salt and high blood pressure _ Myth information...

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Salt and high blood pressure _ Myth information... · Revealing Wholeness with Dr.Troy

• 0:03
  Speaker 1: Welcome to Revealing Wholeness podcast dedicated to revealing the profound
• 0:06
  Speaker 1: connections between body, mind, and spirit, where we believe that
• 0:10
  Speaker 1: true wellness arises from addressing the root causes of our
• 0:13
  Speaker 1: health challenges, not just masking the symptoms. Here we dive
• 0:16
  Speaker 1: deep into how holistic approaches such as advanced chiropractic care,
• 0:20
  Speaker 1: personalized nutrition, and natural healing practices can transform your life.
• 0:24
  Speaker 1: Now Here is doctor Troy.
• 0:34
  Speaker 2: Hello and welcome. I'm doctor Troy. This is a fascinating
• 0:41
  Speaker 2: podcast that I've been wanting to do for a while,
• 0:43
  Speaker 2: and this is on salt and the possibility of high
• 0:47
  Speaker 2: blood pressure. And so this particular article came across my
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  Speaker 2: desk and it's entitled I want to make sure I
• 0:53
  Speaker 2: get the article title correct here Hypertension Worst foods for
• 0:58
  Speaker 2: high blood pressure. Now, the public out there, and that
• 1:01
  Speaker 2: probably includes you and probably even me if I were
• 1:05
  Speaker 2: before asked, Hey, what do you think they're going to
• 1:08
  Speaker 2: talk about on a hypertension article worse foods for high
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  Speaker 2: blood pressure? I'm thinking anything with a lot of salt
• 1:17
  Speaker 2: in it, and you'd be correct. Out of like the
• 1:20
  Speaker 2: ten foods that they tell you, nine of them are
• 1:24
  Speaker 2: all because of salt content. But here's the thing. I
• 1:27
  Speaker 2: want to read you the very first paragraphs, a couple sentences,
• 1:29
  Speaker 2: and we're going to kind of digest what exactly are
• 1:32
  Speaker 2: they saying in this particular thing. So here we go.
• 1:35
  Speaker 2: It says the shrimp fried rice at your favorite spot
• 1:40
  Speaker 2: might be amazing, but it's likely full of sodium. Research
• 1:44
  Speaker 2: suggests most of the sodium in US diets comes from
• 1:49
  Speaker 2: restaurants and packaged foods. Look for low sodium menu options,
• 1:53
  Speaker 2: or ask the chef to make your meal without salt.
• 1:58
  Speaker 2: Try other flavors instead, like lemon juice on fish and veggies.
• 2:04
  Speaker 2: Most adults should eat no more than twenty three hundred
• 2:07
  Speaker 2: milligrams of sodium a day. That's one teaspoon. Now, interestingly enough,
• 2:12
  Speaker 2: on this medicine Net article, it has no research whatsoever.
• 2:21
  Speaker 2: So we're just going to allow these people whoever wrote
• 2:23
  Speaker 2: this to just basically tell us their opinion that, hey,
• 2:26
  Speaker 2: twenty three milligrams of sodium a day is plenty for you,
• 2:31
  Speaker 2: my friend. And while that is true, it's about one
• 2:34
  Speaker 2: teaspoon or five grams of sodium chloride because seventy percent
• 2:39
  Speaker 2: of sodium chloride is chloride. And we'll get to the
• 2:41
  Speaker 2: chloride aspect in just a moment. But this is not
• 2:45
  Speaker 2: necessarily the greatest thing. So as we look at this,
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  Speaker 2: we're like, okay, well, what really is going on here?
• 2:53
  Speaker 2: So what it says is if we do not consume
• 2:56
  Speaker 2: sufficient sodium, I'm reading from another article. This is one
• 2:59
  Speaker 2: of the trusted side that I will actually look at
• 3:03
  Speaker 2: freely frequently for nutritional information. And I love west and
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  Speaker 2: Aprice dot org. You can actually find decent information that
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  Speaker 2: is probably very close to the truth, if not the truth,
• 3:16
  Speaker 2: or at least how what is real and how the
• 3:19
  Speaker 2: body responds to certain things. So this particular paragraph that
• 3:23
  Speaker 2: I'm going to read you is what journal article reviewed.
• 3:28
  Speaker 2: But there are actually five articles to support this particular
• 3:33
  Speaker 2: two paragraphs that I'm getting ready to read you in
• 3:35
  Speaker 2: this long article. But so here we go. If we
• 3:38
  Speaker 2: do not consume sufficient sodium, our metabolism, driven by specific
• 3:42
  Speaker 2: feedback mechanisms, goes into a sodium sparing mode so that
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  Speaker 2: the circulatory system can maintain osmotic balance and adequate blood pressure.
• 3:53
  Speaker 2: So let me explain a little bit more about that
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  Speaker 2: first sentence. If we do not eat enough salt, our
• 3:58
  Speaker 2: body tries to actually start conserving any salt leaving because
• 4:03
  Speaker 2: it knows it needs it. Sodium has to be in
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  Speaker 2: balance with potassium as water is made to go in
• 4:11
  Speaker 2: and out of cells via that. So we have sodium
• 4:14
  Speaker 2: pumps on the cell membranes. That's every cell in our body,
• 4:18
  Speaker 2: doesn't matter, you know what cell it is. We have
• 4:21
  Speaker 2: sodium pumps. And these sodium pumps are super important to
• 4:26
  Speaker 2: get things in and out of cells. We have potassium
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  Speaker 2: pumps all of that, and so when we don't have
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  Speaker 2: enough sodium, it actually is a major detriment. So let's
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  Speaker 2: read a little further. This has several important consequences for us.
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  Speaker 2: A reduced intake of sodium is characterized by the stimulation
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  Speaker 2: of renin, angiotenson, aldosterone hormonal system. Now I'm gonna just
• 4:54
  Speaker 2: pause here. You don't necessarily have to know what each
• 4:58
  Speaker 2: of these things do, though you could look them up. Rennin, ngeotenson,
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  Speaker 2: and aldosterone. There's certain hormone systems, and they're going to
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  Speaker 2: go on and say, hey, rennin. The first enzyme taking
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  Speaker 2: part in this RaaS, which is the renin aldosterones angiotension system,
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  Speaker 2: was clearly shown to in a dose response curve. Now,
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  Speaker 2: this is where the research article comes from to increase
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  Speaker 2: as sodium intake falls below one hundred and fifty million
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  Speaker 2: miles of sodium or one point five tea spoons or
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  Speaker 2: eight grams of salt per day. So let's go back
• 5:40
  Speaker 2: real quick and recap that they said we shouldn't have
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  Speaker 2: more than one teaspoon of salt today, but at below
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  Speaker 2: one point five teaspoons of salt per day, we start
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  Speaker 2: to have rennin increase. So what renin does? Now, it's
• 5:56
  Speaker 2: really nice that they tell us at a point of
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  Speaker 2: intake below one hundred and ten million moles just over
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  Speaker 2: a tea spoon of sodium per day, renin begins to
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  Speaker 2: rise rapidly. The feedback mechanism is the most transparent measure
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  Speaker 2: of our dose response to salt intake and is a
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  Speaker 2: fundamental indicator of sodium intake sufficiency. So how they recognize
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  Speaker 2: whether or not you're getting enough sodium in your diet
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  Speaker 2: is how much renin you have. Now, here's the thing.
• 6:25
  Speaker 2: This next paragraph is much shorter, but it talks about
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  Speaker 2: what happens when renin and aldosterone both begin to elevate
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  Speaker 2: because of this system, and it's salt dependent. Although this
• 6:37
  Speaker 2: cascade of reactions is designed to sustain osmotic balance or
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  Speaker 2: water in and out of cells and blood pressure. Chronically
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  Speaker 2: elevated levels of renin and aldosterone have significant negative effects
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  Speaker 2: on the condition of the circulatory system. That means your
• 6:55
  Speaker 2: heart and vascular system, your blood vessels like heart disease,
• 6:59
  Speaker 2: and may stem emulate inflammatory agents within the body. Now
• 7:04
  Speaker 2: this last sentence is really key here, so just hear
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  Speaker 2: this out. It says, included among the negative outcomes of
• 7:12
  Speaker 2: chronically elevated levels of rennin and aldosterone, meaning chronically low
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  Speaker 2: levels of sodium, we see insulin resistance, metabolic syndrome, cardiovascular disease,
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  Speaker 2: cognition loss, so brain problems, and it says others. These
• 7:32
  Speaker 2: are all referenced. So it's pretty fascinating that you can
• 7:36
  Speaker 2: actually find references on low sodium causing disease conditions, but
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  Speaker 2: you really won't find anything on its benefits because there
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  Speaker 2: really aren't any. Now, is there an issue if we
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  Speaker 2: do too much salt? Yes, but low sodium is extremely detrimental.
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  Speaker 2: So the question now begs is what kind of levels
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  Speaker 2: should I be doing? And so most of the research
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  Speaker 2: out there says, hey, eight grams or one and a
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  Speaker 2: half teaspoons of sodium a day would be awesome. So
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  Speaker 2: sodium in and of itself, we would say, okay, well,
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  Speaker 2: thirty five hundred milligrams of sodium is about kind of
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  Speaker 2: a threshold. We'd like to stay somewhere around there, maybe
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  Speaker 2: even a little bit more. So, now we could go
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  Speaker 2: back to this article on what foods are really important
• 8:27
  Speaker 2: or high blood pressure. Of course, low sodium can cause
• 8:30
  Speaker 2: high blood pressure, but you know high sodium doesn't seem
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  Speaker 2: to do that so much. Now you might say, well,
• 8:39
  Speaker 2: I've read read articles. Okay, well, let me at least
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  Speaker 2: tell you what is actually happening or what the articles
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  Speaker 2: at show for high sodium intake. So here it is
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  Speaker 2: dalt and blood pressure. Major reductions in salt more than
• 8:54
  Speaker 2: half of our current consumption, About thirty percent of the
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  Speaker 2: population will experience a slight drop in systolic blood pressure.
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  Speaker 2: Now let me say that again. With salt reduction, we'll
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  Speaker 2: notice about two to six millimeters of mercury. So let's
• 9:11
  Speaker 2: say that my blood pressure is high, like what medical
• 9:14
  Speaker 2: doctors would say is high. Like let's say one fifty
• 9:16
  Speaker 2: five over ninety five. And the first number, that one
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  Speaker 2: fifty five is systolic, and that's where they're seeing the
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  Speaker 2: drop of two to six millimeters. So if I drop
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  Speaker 2: two millimeters instead of one fifty five, I'm at one
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  Speaker 2: fifty three. Is that going to be like shocking to
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  Speaker 2: my doctor? Oh my gosh, you don't need medication, you're
• 9:33
  Speaker 2: you're good. Well, what if it's six Okay, it's one
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  Speaker 2: forty nine. No, it really is meaningless. Now, while about
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  Speaker 2: twenty percent of Americans we'll see a similar increase in
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  Speaker 2: blood pressure if they are on a low sodium diet,
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  Speaker 2: so fascinating. Now what about the remaining fifty percent, there's
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  Speaker 2: no effect. So if we reduce salt, we actually see
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  Speaker 2: a minimum reduction in about thirty percent of the population
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  Speaker 2: with systolic blood pressure. Now that's not the diastolic, that's
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  Speaker 2: not the lower number, which is actually the more important number.
• 10:09
  Speaker 2: And I have a blood pressure podcast on that, so
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  Speaker 2: you're welcome to look at that. That's totally fine. So
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  Speaker 2: as we reduce sodium, it actually isn't what we hoped
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  Speaker 2: to actually achieve. Now, I do remember long ago reading
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  Speaker 2: an article that said they took I think it was
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  Speaker 2: ten thousand people, but it might only been sixty six
• 10:31
  Speaker 2: hundred people. So six six hundred people are about ten
• 10:34
  Speaker 2: thousand people. They took them all off their high blood
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  Speaker 2: pressure medication and it was something crazy. They like stopped
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  Speaker 2: it in like six months because half of them had
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  Speaker 2: died and they realized that a low sodium diet meant nothing.
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  Speaker 2: And so with that, I think we've known for quite
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  Speaker 2: some time that salt is not the deal that we're
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  Speaker 2: making it to be for blood pressure. So with that understanding,
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  Speaker 2: I'm going to go back to the medical article that
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  Speaker 2: talked about food. So shrimp fried rice, my gosh, don't
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  Speaker 2: do that because the sodium in it is so high.
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  Speaker 2: Frozen meals they said, again they're quoting in this nothing
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  Speaker 2: health benefit, they're just touting sodium limits. And so guess
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  Speaker 2: how much is in some convenient fast food. Oh my gosh,
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  Speaker 2: six hundred milligrams of sodium. And I'm just thinking, really,
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  Speaker 2: that's loaded. And so it's just like, all right, well,
• 11:27
  Speaker 2: salty snacks, okay. So if we're gonna eat popcorn, crackers,
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  Speaker 2: most chips, they're gonna be high in sodium. An ounce
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  Speaker 2: of plain potato chips is about fifty to two hundred milligrams.
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  Speaker 2: That's that's a big range. So if I eat a
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  Speaker 2: five ounce bag of potato chips, which is quite a
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  Speaker 2: few I might get between two hundred and fifty and
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  Speaker 2: possibly one thousand milligrams of sodium, which would be a
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  Speaker 2: third of my daily allowance if we were dealing with
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  Speaker 2: numbers that made some sense. Now, do I really want
• 11:58
  Speaker 2: to eat the pros sodium in some of these meals
• 12:02
  Speaker 2: because they're not using Celtic salt. They're not using unrefined
• 12:06
  Speaker 2: sea salt, which would be a big deal actually, and
• 12:08
  Speaker 2: if they just did that, we probably wouldn't be talking
• 12:10
  Speaker 2: about salt at all, so we could say, well, yeah,
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  Speaker 2: the amount of salt that they're using probably isn't great,
• 12:17
  Speaker 2: and the kind of salt probably isn't great, but the
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  Speaker 2: chloride in it is really good for digestion because the
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  Speaker 2: chloride in food or sodium chloride that we eat in food,
• 12:27
  Speaker 2: the table salt is actually going to make hydrochloric acid
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  Speaker 2: in our stomach, which is going to help tremendously digestion
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  Speaker 2: and detox So it's something that I tell folks that
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  Speaker 2: if you're thinking about avoiding salt for high blood pressure,
• 12:39
  Speaker 2: you're on the wrong You're on the wrong train. You
• 12:42
  Speaker 2: really need to think about something different. They took on
• 12:44
  Speaker 2: pickled foods and their juices, thinking, okay, so now we're
• 12:48
  Speaker 2: going to actually measure. Pickle juice has about nine hundred milligrams,
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  Speaker 2: depending on the brand, in three ounces of pickle juice.
• 12:56
  Speaker 2: I don't know how many people were drinking pickle juice,
• 12:58
  Speaker 2: but hey, go for it. I get so I drink
• 13:00
  Speaker 2: pickle juice. Well, yeah, the extra sodium probably might be
• 13:02
  Speaker 2: actually helpful for it. Bread I thought, well, yeah, bread
• 13:05
  Speaker 2: does have some sodium inutes because that's the way it's made,
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  Speaker 2: and so one slice of bread is between eighty and
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  Speaker 2: two hundred milligrams or two hundred and thirty milligrams. Oh
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  Speaker 2: my gosh, we should be dying on a piece of bread.
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  Speaker 2: So again, it's kind of laughable, but this is the article,
• 13:22
  Speaker 2: and I think they're just trying to make sure it
• 13:24
  Speaker 2: has enough content to reach some type of threshold so
• 13:28
  Speaker 2: that Google will pick it up. I don't know. Soup now, okay,
• 13:32
  Speaker 2: if anybody's had a can of soup, they've got some soap,
• 13:35
  Speaker 2: they've got some salt, But ultimately one cup or eight
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  Speaker 2: ounces of tomato soup they're taking here has seven hundred
• 13:43
  Speaker 2: to twelve hundred milligrams now again you're thinking that is
• 13:46
  Speaker 2: actually a lot of salt, and yeah, but it's still
• 13:50
  Speaker 2: only a third of the daily allowance, and could you
• 13:52
  Speaker 2: handle doing more? I suppose if you're doing five cans
• 13:56
  Speaker 2: of tomato soup a day, you know, maybe that is
• 13:59
  Speaker 2: a problem. It would be roughly thirty five hundred milligrams
• 14:03
  Speaker 2: of sodium, and well that would be our daily allowance.
• 14:07
  Speaker 2: You might find that it's not so great because it's
• 14:10
  Speaker 2: just sodium chloride and it's not everything else that we
• 14:14
  Speaker 2: would get. I think like unrefined salt has twenty two
• 14:17
  Speaker 2: or twenty three or twenty four minerals in it, where
• 14:20
  Speaker 2: some types of salt have even more minerals that are
• 14:23
  Speaker 2: naturally occurring in that, which is awesome. I mean, it's
• 14:26
  Speaker 2: a better way to go. And so here we now
• 14:29
  Speaker 2: look at tomato juice. How many people have drank tomato juice?
• 14:33
  Speaker 2: Or six hundred and sixty milligrams of sodium in three
• 14:36
  Speaker 2: quarters of a cup? So six ounces. They're not letting
• 14:39
  Speaker 2: you have a cup. They're just letting you have three quarters.
• 14:40
  Speaker 2: I don't know what three quarters meant. I don't know
• 14:43
  Speaker 2: why that was such a deal six ounces, But we
• 14:46
  Speaker 2: could pretty much say, okay, every ounce has one hundred
• 14:49
  Speaker 2: milligrams of sodium. All right, well, thank you for letting
• 14:52
  Speaker 2: me know how much that has. Next they say process
• 14:56
  Speaker 2: meat is like, okay, well this is not a big shocker.
• 14:58
  Speaker 2: Process meat, sure, and so how much? So lunch meat
• 15:02
  Speaker 2: typically has about seven hundred and fifty milligrams or more
• 15:05
  Speaker 2: of sodium per serving, So now you got to look
• 15:08
  Speaker 2: at serving size. But even the package is going to
• 15:11
  Speaker 2: tell you in a serving how much sodium is there.
• 15:13
  Speaker 2: And if you're trying to add up your total daily allowance,
• 15:17
  Speaker 2: I suppose you could so eating soup and you're eating
• 15:19
  Speaker 2: lunch meat and who knows what else, trimp fried rice. Okay,
• 15:25
  Speaker 2: you're getting some sodium, all right, Well your digestion probably
• 15:29
  Speaker 2: is pretty happy about it. So they're gonna now they're
• 15:32
  Speaker 2: they're hitting me below the belt here on this one. Pizza.
• 15:35
  Speaker 2: I love pizza. Now, it's hard to find really good pizza.
• 15:39
  Speaker 2: You might even text me, or rather email me and
• 15:43
  Speaker 2: shoot back like what your favorite pizza is and where
• 15:45
  Speaker 2: I can get it in what city? Because I do
• 15:47
  Speaker 2: visit places on a frequent occasion. In Chicago, is having
• 15:52
  Speaker 2: what is it? Stuff? Pie? Oh my gosh, do they
• 15:55
  Speaker 2: do it well there so for anyways, So a four
• 15:58
  Speaker 2: ounce slice of froz cheese pizza, I'm thinking, who would
• 16:02
  Speaker 2: eat a frozen cheese pizza? I mean, my friend do
• 16:04
  Speaker 2: it right? But there's three hundred and seventy to seven
• 16:07
  Speaker 2: hundred milligrams in that. A four ounce slice of restaurant
• 16:10
  Speaker 2: has even more five ten to six seven sixty on average.
• 16:14
  Speaker 2: I think I'm going for the restaurant at this point.
• 16:16
  Speaker 2: And so that's I mean, I'm not even sure what
• 16:19
  Speaker 2: four ounces a pizza is. How much is one slice
• 16:22
  Speaker 2: of pizza? I don't even know, but apparently they're going
• 16:24
  Speaker 2: to tell us four ounces. So now we got to
• 16:26
  Speaker 2: ask the staff in the back to weigh it. Now
• 16:28
  Speaker 2: here was the one thing I found fascinating the article,
• 16:30
  Speaker 2: the one thing that wasn't sodium related alcohol, So this
• 16:36
  Speaker 2: was interesting. They said that alcohol you should stick to.
• 16:40
  Speaker 2: Men should stick to two drinks and women should stick
• 16:43
  Speaker 2: to one. And so what one drink, one drink looks
• 16:46
  Speaker 2: like is twelve ounces of beer, four ounces of wine,
• 16:48
  Speaker 2: or one and a half ounces of eighty proof or
• 16:50
  Speaker 2: one ounce of one hundred proof spirits. I'm thinking, all right,
• 16:55
  Speaker 2: so I'm allowed two drinks a day. Well, probably not
• 16:59
  Speaker 2: going to do that. But then they pulled on cheese.
• 17:02
  Speaker 2: I'm thinking cheese, are you kidding me? Like, what are
• 17:04
  Speaker 2: they gonna say in cheese like saturated fat? Oh no,
• 17:06
  Speaker 2: it's more about salt, and thinking what you get to
• 17:10
  Speaker 2: pick on salt? And it was it was sodium, like
• 17:12
  Speaker 2: Swiss is low in salt, seventy five milligrams per ounce. Well,
• 17:17
  Speaker 2: thank goodness, but half a cup. Now we're dealing with
• 17:20
  Speaker 2: four ounces of cottage cheese is four hundred and thirty
• 17:25
  Speaker 2: or excuse me, four hundred and fifty five milligrams of sodium.
• 17:29
  Speaker 2: I have other issues with cottage cheese. I don't know
• 17:31
  Speaker 2: about you, but I'm just not sold on cottage cheese.
• 17:34
  Speaker 2: And then they get into condiments. I'm like, oh, this's
• 17:36
  Speaker 2: gotta be sodium. Oh yeah, it's sodium. Even ketchup soy
• 17:39
  Speaker 2: sauce they talk about all have a fair amount. But
• 17:42
  Speaker 2: they say, hey, you could do some low sodium substitutes
• 17:45
  Speaker 2: like lemon juice or vinegar. Thinking, all right, but I'm
• 17:50
  Speaker 2: not real interested. So this article on sodium and high
• 17:54
  Speaker 2: blood pressure would lead us to believe that it is
• 17:59
  Speaker 2: high blood pressure that is caused by sodium, and yet
• 18:04
  Speaker 2: there's nothing in here that talks about any peer reviewed
• 18:08
  Speaker 2: journal articles to substantiate hypertension and sodium intake. And yet
• 18:14
  Speaker 2: here on another site where I trust the nutritional information,
• 18:18
  Speaker 2: and they talk about how much sodium ality you actually
• 18:22
  Speaker 2: ought to have, at least a minimum, and what conditions
• 18:26
  Speaker 2: you could have if indeed you were on a low
• 18:29
  Speaker 2: sodium diet. And why wouldn't we get at least enough
• 18:34
  Speaker 2: salt in our body to allow our cells to exchange
• 18:37
  Speaker 2: water and be healthier and live a healthier, happier, much
• 18:42
  Speaker 2: more tasteful life. It is interesting at the end of
• 18:45
  Speaker 2: the article. I didn't know this, but they said that salad,
• 18:49
  Speaker 2: the old term or the reason that it's called salad,
• 18:52
  Speaker 2: is for sal which means salt. You salt vegetables with
• 18:57
  Speaker 2: which helps liberate certain things out of the vegetable. I thought, Wow,
• 19:02
  Speaker 2: it's just fun to learn something new every single day.
• 19:06
  Speaker 2: So hope this was helpful for you. I hope you
• 19:08
  Speaker 2: had a good journey with me on the salt thing,
• 19:10
  Speaker 2: and that it's really just kind of calms your mind
• 19:12
  Speaker 2: about sodium and high blood pressure. And if you have
• 19:15
  Speaker 2: high blood pressure, you might find that doing enough sodium,
• 19:18
  Speaker 2: or at least good you know, unrefined salt. You might
• 19:24
  Speaker 2: find that as you lower the rennin and aldostrone in
• 19:27
  Speaker 2: your body, that all of a sudden you may notice,
• 19:30
  Speaker 2: you know what. I think my blood pressure is better,
• 19:32
  Speaker 2: I think my inflammation is better. I think everything is better,
• 19:36
  Speaker 2: and everything tastes better too. So until next time, I'm
• 19:41
  Speaker 2: doctor Troy, and remember there is way more right with
• 19:44
  Speaker 2: you than there is wrong with you.
• 19:46
  Speaker 1: The information on doctor Troy Munson's podcast is meant to
• 19:49
  Speaker 1: educate the listener and is not intended to diagnose, treat, cure,
• 19:54
  Speaker 1: or prevent disease.
• 19:55
  Speaker 2: CO No.
• 20:01
  Speaker 1: Ten