frozen dinners

It’s not the Sodium, It’s the Balance

All my life I had low-normal blood pressure, except when exposed to petrochemically-based fragrances and grooming products, then it spiked. The fairly low blood pressure was fine and dandy, until I got where it wasn’t safe for me to cook anymore. I switched to frozen dinners (mainly Marie Callender’s – they don’t taste fakey like some brands). I noticed my blood pressure started running a bit high. Not horrible like the petrochemical spikes, but too high for complacency.

Prepared foods often have higher levels of sodium than scratch cooking, and high sodium intake is often associated with high blood pressure. So I Googled around and learned, or re-learned, that part of managing sodium levels is not just reducing sodium, but balancing it with potassium.

The sites I found talked about eating potassium-rich foods like peas and bananas. There’s only so many bananas and peas I’m going to realistically eat. Eating them did lower my pressure some, but not enough, and I knew I’d eventually drift away from eating that way. So I bought some potassium tablets and added them to my weekly minder pill-keeping-track-thingy.

Well, wow. Within a few days my pressure was back to my normal 117 or so over 73 or so. I think I’ll take the potassium tablets maybe five days out of seven instead of every day, because there is such as thing as TOO MUCH potassium. If you take too much it can cause irregular heartbeat and even cardiac arrest.