News 4 A Healthy Shelby County

 

Watch The Salt

 

  According to the FDA, nearly all Americans consume more salt than they need.   Everyone needs some salt to function. Also known as sodium chloride, salt helps maintain the body's balance of fluids. Salt also functions in many foods as a preservative by helping to prevent spoilage and keeping certain foods safe to eat.

 The natural salt in food accounts for about 10 percent of total intake, on average, according to the guidelines. The salt we add at the table or while cooking adds another 5 to 10 percent. About 75 percent of our total salt intake comes from salt added to processed foods by manufacturers and salt that cooks add to foods at restaurants and other food service establishments.

  Salt contributes to high blood pressure in some people.  High blood pressure makes the heart work harder and can lead to heart disease, stroke, heart failure, and kidney disease.

  The Dietary Guidelines recommend that the general population consume no more than 2,300 milligrams of sodium a day (about a teaspoon of table salt).  The guidelines also recommend that individuals with hypertension, African Americans, middle-aged and older adults should limit intake to 1,500 mg of sodium per day.

What steps can I take to lower my salt intake?

· Eat more fresh fruits and vegetables.

· Consume foods that are rich in potassium. Potassium can help blunt the effects of sodium on blood pressure. The recommended intake of potassium for adolescents and adults is 4,700 mg/day. Potassium-rich foods include leafy, green vegetables and fruits from vines.

· Flavor food with pepper and other herbs and spices instead of salt.

· Choose unsalted snacks.

· Take stock of the sources of salt in your diet, such as restaurant meals, salt-based condiments, and convenience foods.

· Read labels when shopping.  Look for lower sodium cereals, crackers, pasta sauces, canned vegetables, or any foods with low salt options.

· Ask about salt added to food especially at restaurants.

Complications Caused by High Sodium Consumption

Americans eat too much sodium, commonly consumed as salt. High sodium consumption raises blood pressure. High blood pressure is a major risk factor for heart disease and stroke, the nation's first and third leading causes of death, respectively.

Research shows a dose-dependent relationship between consuming too much salt and elevated blood pressure. When salt intake is reduced, blood pressure begins decreasing for most people within a few days to weeks. Populations who consume diets low in salt do not experience the increase in blood pressure with age that is seen in most Western countries.

 

 

 

Mitral Valve Prolapse

Mitral valve prolapse (MVP) occurs when the valve between your heart's left upper chamber (left atrium) and the left lower chamber (left ventricle) doesn't close properly. When the left ventricle contracts, the valve's flaps bulge (prolapse) upward or back into the atrium. Mitral (MIE-truhl) valve prolapse sometimes leads to blood leaking backward into the left atrium, a condition called mitral valve regurgitation.

In most people, mitral valve prolapse isn't life-threatening and doesn't require treatment or changes in lifestyle. Some people with mitral valve prolapse, however, require treatment.

Symptoms

Although mitral valve prolapse is a lifelong disorder, many people with this condition never have symptoms. When diagnosed, people may be surprised to learn that they have a heart condition.

When signs and symptoms do occur, it's typically because blood is leaking backward through the valve (regurgitation). Mitral valve prolapse symptoms can vary widely from one person to another. They tend to be mild, develop gradually and may include:

· A racing or irregular heartbeat (arrhythmia)

· Dizziness or lightheadedness

· Difficulty breathing or shortness of breath, often when lying flat or during physical activity

· Fatigue

· Chest pain that's not caused by a heart attack or coronary artery disease

When to see a doctor
If you think you have any of the above symptoms, make an appointment with your doctor. Many other conditions cause the same symptoms as mitral valve prolapsed, so only a visit to your doctor can determine the cause of your symptoms. If you're having chest pain and you're unsure if it could be a heart attack, seek emergency medical care immediately.

If you've already been diagnosed with mitral valve prolapse, see your doctor if your symptoms worsen.

When your heart is working properly, the mitral valve closes completely during contraction of the left ventricle and prevents blood from flowing back into your heart's upper left chamber (left atrium). But in some people with mitral valve prolapse, the mitral valve's flaps (leaflets) have extra tissue, bulging (prolapsing) like a parachute into their left atrium each time the heart contracts.

The bulging may keep the valve from closing tightly. When blood leaks backward through the valve, it's called mitral regurgitation. This may not cause problems if only a small amount of blood leaks back into the atrium. More severe mitral valve regurgitation can cause symptoms, such as shortness of breath, fatigue, lightheadedness or a cough.

 

 Food Poisoning

 

Food poisoning is a common, usually mild, but sometimes deadly illness.  Symptoms often include nausea, vomiting, abdominal cramping, and diarrhea that occur suddenly (within 48 hours) after consuming a contaminated food or drink.

  More than 250 known diseases can be transmitted through food.  The CDC estimates unknown or undiscovered agents cause over half of all food-borne illnesses and related hospitalizations.  Many cases of food poisoning are not reported because the illness is mild. Doctors do not test for a cause in every case because it does not change the treatment of the outcome.

  The known causes of food poisoning can be divided into two categories:  infectious agents and toxic agents.

· Infectious agents include viruses, bacteria, and parasites.

· Toxic agents include poisonous mushrooms, improperly prepared exotic foods or pesticides on fruits and vegetables.

  Food usually becomes contaminated from poor sanitation or preparation.  Food handlers who do not wash their hands after using the bathroom or have infections themselves often cause contamination.  Improperly packaged food stored at the wrong temperature also promotes contamination. 

  Symptoms of food poisoning depend on the type of contaminant and amount eaten.  Symptoms can develop within 30 minutes or slowly worsen over days to weeks.  Usually food poisoning is not serious and runs its course in 24-48 hours. 

Viruses

 Viruses account for most food poisoning cases:

Norovirus– Causes mild illness and usually resolves within 2-3 days.  It is the most common viral cause of adult food poisoning and is spread from water, shellfish, and vegetables contaminated by feces as well as person to person.

Rotavirus– Causes moderated to severe illness with vomiting followed by watery diarrhea and fever.  Most common cause of food poisoning among infants and children.  It’s transmitted by fecal contamination of food and shared play areas.

Hepatitis A– Causes moderate illness with sudden onset of fever, loss of appetite, abdominal pain, and feeling of tiredness followed by jaundice.  Symptoms usually last less than two months, but can be prolonged and relapse for up to 6 months.  It’s transmitted from person to person by fecal contamination of food.

Bacteria

Bacteria can cause food poisoning in two different ways.  Some infect the intestines while other produce chemicals (toxins) in foods that are poisonous to human digestive systems.

Salmonellae– causes moderate illness in most people but can be life threatening in people with impaired immune systems.  Transmitted by undercooked foods such as eggs, poultry, dairy, and seafood.

Campylobacter– The most commonly identified food-bourne bacterial infection in the world.  Transmitted by raw poultry, raw milk, and water contaminated by animal feces.

Staphylococcus aureus– Causes moderate to severe illness with rapid onset.  These cause toxins in foods.  Common in foods at picnics.

E. Coli– Causes moderate to severe illness and can cause bloody diarrhea.  The worst strain can cause kidney failure and death.  Transmitted by raw or undercooked hamburger, unpasteurized milk or juice, or contaminated well water, and contaminated produce.

  These are just a few of the wide array of bacteria that can cause illness.

 

 

 Recipe of the Month

 Corned-Beef Hash

Ingredients:

2 Tbsp olive oil

2 baking potatoes, peeled and cut into 1/2-inch cubes

1 onion, chopped

Coarse salt and ground pepper

1 red bell pepper, chopped

2 Tbsp prepared horseradish

1 Tbsp Worcestershire sauce

8 oz thinly sliced corned beef, cut crosswise into 1/4-inch strips

1/4 cup heavy cream

Directions:

Heat oil in a large nonstick skillet over medium heat.  Add potatoes; cook, turning often, until golden, 10 to 12 minutes.  Add onion; season with  1 1/2 teaspoons salt and 1/4 teaspoon pepper.  Cook, stirring often, until potatoes and onions are browned, 5 minutes.  Add bell pepper, horseradish, and Worcestershire sauce.  Cook until peppers are tender, about 5 minutes.  Stir in corned beef and cream until warmed through.  Serve immediately.