Naturalpath

Healthnotes Newswire (May 31, 2007)—Reducing sodium intake is a well known first-line treatment for high blood pressure (hypertension), and the more salt is restricted, the more positive impact the change has on health. But the cardiovascular benefits of cutting down on sodium don’t stop at blood pressure reduction: new research has found that eating less salt also seems to prevent other cardiovascular diseases.

“Until now, there have been few observational studies and virtually no trial data to show the effect of sodium intake on cardiovascular diseases such as heart attack and stroke,” said Nancy R. Cook, ScD, associate professor of Medicine (Biostatistics) at Harvard Medical School and lead author of the new study.

Healthnotes Newswire (April 19, 2007)—If you thought that everything that tastes good is bad for you, here is good news: a new study found that drinking red wine and eating apples, strawberries, and even chocolate might prevent heart disease and postpone death.

Flavonoids are compounds found in many foods, including fruits, vegetables, legumes, grain fiber such as in bran, tea, wine, nuts, seeds, herbs, and spices. Some, but not all, studies have found that people who eat foods rich in flavonoids have a lower risk of heart disease and stroke.

Healthnotes Newswire (March 15, 2007)—Adverse reactions to over-the-counter drugs are a significant problem in the United States. A once-common danger on the drug store shelf, phenylpropanolamine (PPA) was banned in the US by the Food and Drug Administration (FDA) a few years ago, though it is still available in many other countries. A new study supports its ban by confirming that it increases women’s risk of stroke.

Stroke occurs when normal blood flow through one or more small vessels in the brain is altered, causing the area of the brain served by that vessel to be damaged. Hemorrhagic stroke occurs when a small vessel bleeds into the brain, usually because of increased pressure in the vessel.

Fats have gotten a bad rap. Cruise any supermarket aisle, and the promises of “fat free” and “no trans fats” leap from the shelf. Confused consumers trying to eat well mistakenly eschew any kind of fat - and think they’re doing their body a favor. The fact is there are good fats and bad fats and it is important to know the difference.

Here is something to chew on: eating the right kind of fat isn’t just delicious, but it is necessary for optimum health. Some fats are so important that they are called essential fatty acids, and are essential for proper cell function, brain functioning (especially in children), hormonal balance, for calming inflammation, and for maintaining healthy skin and hair.