Calcium and Magnesium For High Blood Pressure

By Alvin Hopkinson

Calcium and magnesium are both essential minerals that the body needs. They are two of the minerals contained in each of the body cells, hence calcium and magnesium can contribute to the occurrence of high blood pressure.

Calcium is needed in the integration of cell membrane. However, when taken in excess amounts, the muscle cells tend to tighten thereby constricting the arterioles and capillaries resulting to increase in blood pressure.

In similar manner, magnesium is required for muscle contractions and the proper level of potassium-sodium-calcium ratio of the body. Henceforth, imbalances in calcium and magnesium levels can trigger high blood pressure.

On a daily basis, the body needs at least 800 milligrams of calcium for healthier bones, muscles, teeth and nerve function, to name only a few uses. According to some health professionals, women require as much as 1,500 milligrams.

The 800 milligrams of calcium is equivalent to an oversized pill and scientifically described as a macromineral. This is contrary to magnesium where the average daily requirement is even smaller than the dot in the letter "i".

Milk and dairy products are good sources of calcium accounting for 40 percent of our daily requirement. In order to complement the 800 milligrams of calcium, it is equivalent to a requirement of about three glasses of milk while the 1,500 milligrams is around five glasses, more or less.

Other acceptable sources of calcium are green vegetables like spinach and broccoli. However, cheese is considered as not acceptable because of its sodium content. The 800 milligrams is equivalent to eight stalks of broccoli and 25 ounces of spinach wherein you will have a hard time consuming. For that, Americans would rather resort to calcium supplements.

The cell membrane loses its integrity if there is no sufficient calcium level. Lack of calcium allows the absorption of sodium and release of potassium. If there will be excess sodium, it will excrete more calcium which will require an additional push in the pressure of blood, which in turn causes high blood pressure. All owing to the constriction of the arterioles and capillaries.

Just like calcium, magnesium is also scientifically described as a macromineral. The body needs around 400 milligrams on a daily basis. Sources of which are the well-loved meat, milk and vegetables. According to surveys, people get 50 percent of the daily requirement from these sources.

Magnesium causes the muscles to relax or become tense if proper member integration is not attained. Also, renin, a hormone which allows sodium absorption will emerge when magnesium is not sufficient, causing an imbalance which will elevate the blood pressure.

How much is the necessary dietary calcium and magnesium to prevent high blood pressure?

Actually, there is no dietary calcium and magnesium level in preventing high blood pressure. This is due to the proportional relationship of potassium, sodium and magnesium to one another, whereas magnesium is responsible for the absorption of calcium.

Calcium and magnesium supplements are readily available to fill in any gap. Checkout the orange juices that are fortified with calcium and potassium for sale in the market. All you have to do is read on the label of some products prepared by food technologies, as a ready reference for your calcium and magnesium needs.

Alvin Hopkinson is a leading health researcher in the area of natural remedies and   high blood pressure treatment. Discover how you can get rid of your high blood pressure for good using proven and effective home remedies, all without using harmful medications or drugs. Visit his site now at http://www.minusbloodpressure.com

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Cancer Prevention - A Lifetime of Exercise and Weight Control

Cancer Prevention - A Lifetime of Exercise and Weight Control
By Judy Ford

Cancer usually starts up to 15 or 20 years before it is detected. This makes it difficult for researchers to work out the initial cause. Unlike infectious diseases that show up within hours or days of being contaminated or allergic reactions that are almost instantaneous, cancer remains hidden for many years. The initial trigger may be long forgotten by the time the cancer becomes evident. Our fight against cancer must be a lifetime's commitment.

Family genes and cancer: The genes you are born with will influence your risk of getting cancer. If you come from a family where there is a known history of a particular cancer, it is important that you learn about the causes of that cancer and reduce your risks. For example, if you have a family history of bowel cancer then it is important that you look after your intestinal health by including high quality fibre in your diet. Using a Probiotic regularly to enhance your intestinal flora is also important. You should also have regular cancer checks but these will only tell you if you have the disease, not prevent it. You must focus on prevention through diet.

Mutation of normal genes and cancer: Most cancers start with mutation or change in a gene. Genes are altered by exposure to certain chemicals, radiations and viruses. Some of the most well known of the chemicals include benzene, formaldehyde, diesel exhaust and welding fumes. Most types of industrial fumes and dust are mutagens as are solvents (used in sprays, perfumes, air fresheners). Cigarette smoke is highly mutagenic. You need to be careful not to breathe in chemicals, absorb them through your skin or eat them in food. Most types of radiation cause mutation and many viruses can break chromosomes. One of the wart (Papilloma) viruses causes cancer of the cervix and is transferred from one person to another through sexual intercourse.

Why does weight matter? Damage to a gene or genes is only the start of cancer. It is promoted by anything that stimulates growth. The more extra weight you are carrying the more extra growth factors you have in your body. Every growth factor can be thought of as a cancer catalyst so a critical part of cancer prevention is keeping growth and inflammation levels down to a bare minimum. People who are overweight also carry higher amounts of toxins in their bodies so reducing weight also removes cancer-causing chemicals from the body. We all need to be lean to reduce our cancer risk and hundreds of studies have now proved the link between being overweight and having increased cancer risk.

Exercise is a great way of reducing weight and exercise probably helps protect against cancer through other mechanisms, including stimulating breathing, blood circulation and reducing stress hormone levels. But you can see that if cancer takes between 15 and 20 years to develop, these good habits of avoiding mutagens, reducing weight and exercising must start early and be maintained throughout a lifetime.

Dr Judy Ford is an internationally respected geneticist who has undertaken considerable research into the causes of cancer. Her research has shown that the risks of most cancers can be greatly reduced by changes to healthy lifestyles and healthy habits. You can find out much more about how to prevent cancer on her website http://www.egs.com.au

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Charred Meat May Up Your Risk of Pancreatic Cancer

By Kirsten Whittaker

If a fine cut of steak, cooked very well done (or just well done) and blackened sets your mouth to watering, know too that every bite of charred meat may up your risk of pancreatic cancer. This according to some new research.

When you grill, fry or barbeque meat to the point of charring, carcinogens can be formed on the surface where they wait to be taken into your body with that first bite.

This study adds to earlier work by this same University of Minnesota team that found an association between pancreatic cancer and the cancer causing compounds that form on red meat during the cooking process.

Cooking meats at very high temperatures creates compounds (heterocyclic amines, or HAs) that come from the burning of amino acids and other substances in meats when cooked to a well done or very well done state.

HAs are found in both grilled and barbecued meat as well as broiled and pan-fried meat.

Seeking to investigate this association on a larger scale, the researchers looked at meat intake, how it was cooked and the doneness preferences for 63,000 subjects who took part in the Prostate, Lung, Colorectal and Ovarian (PLCO) Multi-Cancer Screening Trial.

During the 9 years of follow up, 208 of the subjects were diagnosed with pancreatic cancer. The numbers showed that meat eaters who ate their steak (bacon, sausage or hamburger too) very well done were 60% more likely to develop this form of cancer as compared to those who ate steak either less well done, or not at all.

The team estimated carcinogen intake that took into account the doneness preference and how much of this meat the subjects consumed.

Subjects with the highest intake had a 70% higher risk of pancreatic cancer than those at the lowest level of intake.

"We cannot say with absolute certainty that the risk is increased due to carcinogens formed in burned meat," explains Kristin Anderson, associate professor at the University of Minnesota School of Public Health (1).

"However, those who enjoy either fried or barbecued meat should consider turning down the heat or cutting off burned portions when it's finished."

What the experts suggest is to cook your meat thoroughly enough to kill any bacteria, but not so long as to have the surface charred and black.

Cooking meat in water or another liquid can also prevent it from getting too hot. You might also consider cooking over indirect heat or try some of these other suggestions to enjoy the grilled flavor without the increased risk.

- Choose lean cuts of meat and trim all visible fat.

- Line your grill with foil, then poke small holes for the fat to drip off.

- Avoid letting fat drippings fall on open coals as this surrounds meat as it cooks with toxic smoke.

- Keep meat from touching open flames.

- Avoid eating any piece of meat that is especially burned or black.

- Add veggies (or even fruits) to the grill, as this neutralized the formation of HAs. Try red, yellow or green peppers, yellow squash, mushrooms, red onions or pineapple.

"The good news is this is a modifiable risk factor," Anderson concludes. "People can reduce their intake of these carcinogens by changing the way they cook their meat. We aren't saying they need to give it up." The key thing is to ensure that you're not eating charred meat.

(1) Charred meat may increase risk of pancreatic cancer
http://www.eurekalert.org/pub_releases/2009-04/aafc-cmm041309.php]www.eurekalert.org/pub_releases/2009-04/aafc-cmm041309.php

Next just head on over to the Daily Health Bulletin for more information on the effects of eating charred meat, plus get 5 free fantastic health reports.

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