Sodium is one of the essential nutrients for the smooth functioning of the body. But in excess, it can be dangerous, affecting the heart health. The Dietary Guidelines for Americans restrict the sodium intake of anyone over the age of 14 years to less than 2300 mg per day or just a teaspoon. If you have hypertension or prehypertension, the limit further reduces to 1500 mg per day.
In common parlance, acidity is used to describe a variety of symptoms caused by the excess production of acid by the gastric glands located in the stomach. Your stomach secretes hydrochloric acid which is corrosive in nature but vital to the breakdown and digestion of food. Usually, the effects of the acid are[.....]
A popular over-the-counter painkiller, naproxen sodium is often used to help treat dental pain, fever, headache or general muscle aches. Potentially, using naproxen in pregnancy is a strict no-no due to its adverse maternal and fetal effects. Risks for the mother include a prolonged pregnancy and labor, while for the baby it could mean fatal or lifelong consequences such as heart defects.
A salty food craving is a strong urge or desire that can turn to an addiction in some people. For others, this craving could actually be masking an underlying mineral deficiency or a health problem like Addison’s disease. Sometimes, just exercising a lot, becoming dehydrated or having a bout of diarrhea can cause excessive water and salt loss from the body, bringing on temporary salt cravings.
While pickles give you probiotics and antioxidants, it takes just 3 pickles (4") to cross your daily sodium quota, while 4–6 gherkins (3") cross the sugar quota. It's easy to have one too many, but when you do, pickles raise your blood pressure and blood sugar. Years of eating too many pickles can even put you at risk of stomach cancer. If you have high BP, diabetes, kidney or heart disease, and gastritis, limit intake and focus on fresh veggies.
Frozen foods are processed foods stored at low temperatures to suppress spoilage, and increase shelf life. But food processing introduces fat, sugar, and sodium into natural produce, decreasing its nutritional value. Further nutritional loss happens when we reheat or cook such produce. So even though these foods are easily accessible and quick to cook, they might not provide the intended health benefits.
A balanced diet is essential during dialysis. Keep a strict tab on your fluid intake. Legumes, beans, and cottage cheese will provide safe protein. Eat oatmeal and oat bran to keep cholesterol levels low. Keep salt in check by cutting down on processed foods; use lemon zest, vinegar, mustard for flavoring. Choose foods low in potassium - apples, pears, berries, radish, asparagus, and zucchini.
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