Moderators: JeffN, carolve, Heather McDougall
landog wrote: In this thread you said: "If you are WFPB/vegan and have a BP of 135/85, you are not risk free because of your diet. You still have work to do.”
Your comments have had me taking a closer look at making adjustments to my diet.
landog wrote:I've also been considering the advice from Dr. Esselstyn which you published here: http://www.jeffnovick.com/RD/Q_%26_As/Entries/2013/8/29_Clarifying_the_Confusion__Dr_Esselstyn_Responds.html.
In particular, his advice to include greens in our diet as much as possible.
I've been tracking my BP numbers, and recently noticed lower readings about a half an hour or so after I had eaten spinach, broccoli and cauliflower. I was wondering if perhaps there was a cause and effect relationship here.
Are you were aware of any science supporting a benefit of including greens in your diet for cardiovascular health?
Thanks for all your help!
-dog
JeffN wrote:I think one area that often needs much closer scrutiny is salt consumption. Salt is ubiquitous and well hidden in the diet, even in my WFPB/Vegan foods, not just junk foods.
landog wrote:JeffN wrote:I think one area that often needs much closer scrutiny is salt consumption. Salt is ubiquitous and well hidden in the diet, even in my WFPB/Vegan foods, not just junk foods.
Thank you, Jeff
I have been eating only unprocessed or minimally processed foods for a couple of months, MWL-style. I stopped adding table salt to my foods during this time (about six weeks ago).
I noticed during a recent lab test that they tested my sodium level. Do you know if sodium is retained in the body for a long time? Should changes in salt intake should have an effect on blood pressure quickly?
Thanks,
-dog
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