The Benefits of Low Carb and Exercise...for ME

[Allison]

I know everyone has different opinions and ways of living a low carb lifestyle, but for those that have been diagnosed with D and are still unsure of the benefits, I'd like to share my test results from July and my latest...from October. These are based on MY body and MY way of living...but I really believe this lifestlye can be beneficial to everyone if you adjust it to what works for you. I was wasn't a "strict" low carber...basically I cut out anything bread, pasta, flour, sugar. I eat mostly protein, eggs, corn tortillas, cheese, veggies, fruits (depending on their sugars)...occassionally I would have a piece of bread with dinner or maybe a very small new potato with butter and sour cream. I'm not saying these choices work for everyone, but as I said adjust to your body's preferences. Also, during this time period between tests, I was exercising on a regular basis, averaging 6 days a week. My routine is 20-30 min treadmill, 10 min stationary bike, 10 min eliptical, 20 mins of resistance machines focusing on arms, legs, stomach and obliques. I am also not taking any meds for D, which is a PERSONAL choice...not something I promote to anyone else.

I am 29 yrs old and have approximately 130lbs to lose...since March I have lost 75 lbs

Test Results for JULY. Still trying different ways of low carbing and not exercising regularly:


Total Cholesterol: 220
LDL: 125 (supposed to be under 130)
HDL: 33 (needs to be over 46)

Triglycerides: 311 :eek: (should be under 150)

A1C: 9.6



Test Results for OCTOBER. Sticking with a low carb plan since late July and exercising regularly:

Total Cholesterol: 139
LDL: 83
HDL 31 (working on getting more Omega 3s)

Triglycerides: 124

A1C: 6.7 (not great but getting better)


This is just my small testimony to diet and exercise. I hope that it can encourage anyone who is having a hard time deciding on what works for them to keep trying until you find what it is.

[sumi]

Congratulations Allison! That is a truly great improvement. You must be absolutely thrilled. I'm happy to see that you have found a plan that works so well for you.

[princesslinda]

Great job Allison! You've certainly done well! :star:

[plattb1]

Fantastic results & very encouraging to the rest of us!

[Larry H.]

Great numbers and similar to what I have found. I had triglycerides similar to yours which are now in the 30's and my glucose readings have dropped significantly.

I am a bit mystified by the fact that high fiber whole grains are shunned by some, when everything seems to point to the fact that they slow the glucose release and provide needed nutrients. I have all but eliminated white flours with rare exception, but don't shun some items if they are within my total carb intake for a meal.

Your doing very well and are an inspiration to those of us who are doing well without meds so far.

[Allison]

Thanks y'all! That's really what I was aiming for. I want anyone who's still not properly taking care of their D to feel like there is hope. I was at that point at one time and I used this forum and all of it's awesome members advice to pick myself up and go for it.

[plattb1]

Larry, I think carb sensitivity varies widely. That may be the answer to your questions. For myself, there is little difference in the spike between, for instance, brown vs. white rice - both spike me. With breads, there is some variability. I have learned the ones I can tolerate among the high fiber whole grain breads. Allison has good luck with corn tortillas & many can't eat them at all without a spike (sadly!) Some can eat whole kernel corn, but not cornbread or anything made with cornmeal, even stone ground corn meal. So, that's why we say "eat to your meter" - it will tell you what your body can tolerate.

[Allison]

Good point platt. While I do have success with corn tortillas, regular corn, frozen or canned can be a problem sometimes. There are several foods that I can eat in one form but not in another. Tomatoes for example. In a salad, not a problem. As a sauce, sometimes there's a spike. What I find intriguing is that it's sometimes and not always for these spikes. I've made spaghetti sauce wth meat (sans noodles) and broccoli for dinner before and had no spike at the 1 or 2 hour mark. Same exact meal another time, SPIKE! Strange.

[Larry H.]

Larry, I think carb sensitivity varies widely. That may be the answer to your questions. For myself, there is little difference in the spike between, for instance, brown vs. white rice - both spike me. With breads, there is some variability. I have learned the ones I can tolerate among the high fiber whole grain breads. Allison has good luck with corn tortillas & many can't eat them at all without a spike (sadly!) Some can eat whole kernel corn, but not cornbread or anything made with cornmeal, even stone ground corn meal. So, that's why we say "eat to your meter" - it will tell you what your body can tolerate.

I guess thats the trouble with anything we say, it tends to be viewed as a blanket statement. In reality I should have put some qualifiers in there. I too don't have much luck with either brown or white rice and rarely eat much of it. But those low carb Sara Lee Whole Grain breads are not a bother to my numbers in any significant way. Corn bread too would not be in my list of things to go out of my way to eat.
But to be fair about it one has to look at what the carb content and fiber content is of the offending items, that way you can pretty quickly see that they may be trouble. When I look at the carb in rice, I can see why it would be bothersome and don't fall within the total amount I would be happy with in a meal. But a part of a potato, or some carrots and small amounts of corn are not out of the question if eaten in proper portion.
I realized as has been mentioned that everything doesn't work for every one the same way, and that is due to what? Different versions of the disease? Different progression levels? Types? Lots of variables that make blanket statements impossible it would seem. I still tend to go with the total carb intake per meal and then as said, test and see. If the carbs I am eating are not causing overly large reactions then I feel I can eat them. If they do, I don't.

[jps]

Good job. Thanks for taking the time to post your observations.

I saw similar things with the low carb. At first, the lipid profile got worse. Shortly thereafter, it became golden.

I do believe people have to find what works for them and they have to find choices that they are able live with for the rest of their life. That varies person to person depending on their personal choices.

That being said, I do not think that the low carb lifestyle is a fad. I think it has a ton of validity and will probably work for many, maybe not all, T2's. But it's a tough commitment, too tough for many.

[dbaratta]

I am 29 yrs old and have approximately 130lbs to lose...since March I have lost 75 lbs

Test Results for JULY. Still trying different ways of low carbing and not exercising regularly:


Total Cholesterol: 220
LDL: 125 (supposed to be under 130)
HDL: 33 (needs to be over 46)

Triglycerides: 311 :eek: (should be under 150)

A1C: 9.6



Test Results for OCTOBER. Sticking with a low carb plan since late July and exercising regularly:

Total Cholesterol: 139
LDL: 83
HDL 31 (working on getting more Omega 3s)

Triglycerides: 124

A1C: 6.7 (not great but getting better)


This is just my small testimony to diet and exercise. I hope that it can encourage anyone who is having a hard time deciding on what works for them to keep trying until you find what it is.[/QUOTE]

Awesome!!!! Like you said, everybody is different, looks like you found what works for you, that is a gift!

[bunbury]

I saw similar things with the low carb. At first, the lipid profile got worse. Shortly thereafter, it became golden.

In the first few months of lo-carbing my lipid profile was all over the place. I was testing regularly on a home tester.

My experience was that during the months of weight loss (about 40 lbs over about 6 months) I would get excellent and then very poor readings, often on successive days. It was so difficult to explain that I began to wonder if was all down to the last meal I had eaten.

Once the the weight loss stopped, the readings stabilized and numbers are now consistently good. The caveat with all this is my data is based on a home machine operated by a rank amateur.

[Josselyn]

Larry, I think carb sensitivity varies widely. That may be the answer to your questions. For myself, there is little difference in the spike between, for instance, brown vs. white rice - both spike me. With breads, there is some variability. I have learned the ones I can tolerate among the high fiber whole grain breads. Allison has good luck with corn tortillas & many can't eat them at all without a spike (sadly!) Some can eat whole kernel corn, but not cornbread or anything made with cornmeal, even stone ground corn meal. So, that's why we say "eat to your meter" - it will tell you what your body can tolerate.

Yup...that's me. My body does not differentiate between white and brown rice...they both spike my BG. I also spike with whole wheat toast almost as much as with white. I cannot eat the smallest amount of oatmeal for breakfast...VERY sensitive to carbs in the AM.

I can, however, eat Arnold's Sandwich Thins with protein/fat...a fried egg sandwich, for instance...and it gives an acceptable rise. Popcorn doesn't raise me by much (I do watch the portion), but I cannot eat corn.

For heaven's sake, I had a tiny cup of cream of chicken soup (home made) and my BG was over 180 (from 112) in an hour! I'm always trying new things and testing my brains out.

Our mileage varies, indeed.

[Josselyn]

I know everyone has different opinions and ways of living a low carb lifestyle, but for those that have been diagnosed with D and are still unsure of the benefits, I'd like to share my test results from July and my latest...from October. These are based on MY body and MY way of living...but I really believe this lifestlye can be beneficial to everyone if you adjust it to what works for you....

I am 29 yrs old and have approximately 130lbs to lose...since March I have lost 75 lbs

Test Results for JULY. Still trying different ways of low carbing and not exercising regularly:


Total Cholesterol: 220
LDL: 125 (supposed to be under 130)
HDL: 33 (needs to be over 46)

Triglycerides: 311 :eek: (should be under 150)

A1C: 9.6



Test Results for OCTOBER. Sticking with a low carb plan since late July and exercising regularly:

Total Cholesterol: 139
LDL: 83
HDL 31 (working on getting more Omega 3s)

Triglycerides: 124

A1C: 6.7 (not great but getting better)


This is just my small testimony to diet and exercise. I hope that it can encourage anyone who is having a hard time deciding on what works for them to keep trying until you find what it is.

Thanks for posting your experiences, Allison. You're doing a great job with control and weight loss for so short a period of time. Quite inspirational.

[jillybean]

Awesome results! I had a very similar experience. When I was diagnosed, I was 25 and had about 150 pounds to lose. At diagnosis, my total cholesterol was normal, but my triglycerides were around 215, and my A1C was 9.5.

With 3 months of low-carbing and some exercise (I can't say I was 100% committed to exercise, but I was more active than I had been previously, even if not consistently), I got my trigs down to about 80 and my A1C down to 6.2.

My total cholesterol was never high, but it went down anyway.

I 110% believe that carbs are evil and that fat has gotten a lot of the blame as being bad when it really isn't. I swear I read an article or a study somewhere about how fat is really only bad in combination with carbs. I'll have to see if I can find that...

[musique913]

Heh, you know what amazes me is that we are so amazed that diet and exercise work to help us lose weight.

Imagine that! :P

I was 274 pounds a year and a half ago, and diet and exercise took me to 143.

Now if it would fix my diabetes, I'd be golden!

[Josselyn]

I 110% believe that carbs are evil and that fat has gotten a lot of the blame as being bad when it really isn't. I swear I read an article or a study somewhere about how fat is really only bad in combination with carbs. I'll have to see if I can find that...

I recently connected the dots on that info. I think that's perhaps why my cholesteral went up since my dx...I've been largely eating ala Atkins (but I add more good veggies)...with all that it entails. BUT, I have been eating some breads, tiny potatoes, popcorn about 3-5 times per week...and now that I think about it, Jill, Atkins always wrote that the fats were harmless and would not cause unhealthy cholesterol issues without the presence of starchy/grainy carbs.

Apparently, if I'm gonna eat the fats with relative immunity, then I need to dance away from those addictive carbs of mine...even if they don't spike my BG badly.
Maybe I don't have to give up my coffee with cream after all.

Always the learning curve. :T

[jps]

Jill,

Please post that article if you happen to find it. Sounds interesting.

[Josselyn]

Why Doing Atkins Can Lower Your Cholesterol (http://www.atkins.com/Science/ScienceArticlesLibrary/ArticleDetail207/Why-Doing-Atkins-Can-Lower-Your-Cholesterol.aspx)

Little time to browse right now, but here's one article I've read...

I've never posted a link before; I hope this is okay.

[Newdiabetic]

This is just my small testimony to diet and exercise.

Just your small testimony? You have lost 75 pounds since March? Not only that? Those numbers?

WOW! I am so proud of you! The positive stories on this forum give me so much encouragement....Even when someone has a bad experience and posts it, we all learn something.

I love this forum and than you all for sharing!

[georgepds]

HDL 31 (working on getting more Omega 3s)
Triglycerides: 124
...

Omega 3 will not affect the HDL, it will lower your triglycerides

As near as I can make out, the only OTC pill you can pop to raise HDL is niacin. In the HATS study participants were given a statin and 2 gm/day of slo niacin. This raised their HDL ~10%. If it didn't they were given up to 4 gm Niacin ( not slo-acting) per day

[jps]

I can't say exactly what increased my HDL because it's not like I isolated any variables. While I low carbed, I initially saw an increase in cholesterol, LDL and triglycerides while my HDL remained constant. Then, within a few weeks, the cholesterol, LDL and triglycerides nose-dived into very healthy ranges while my HDL actually shot way down (to 15 or 16 I believe). Seems like ALL my lipids decreased which concerned me at the time. At the same time this was going on, I really stepped up my exercise - the TG, LDL and Cholesterol improved a little more with this, but then my HDL started to steadily climb into healthy ranges.

It was very weird. I tried not to concern myself too much with the rollercoaster ride in my lipid profile. I remained focused on one thing - my glucose. Which was absolutely fabulous as I was "becoming healthy". I had a string of several weeks where every single reading I took (I didn't test between 0-1.9 hours post prandial) was under 100 and my average of those readings was a hair below 90 I believe.

[juan_perez]

Awesome. My congratulations. I should exercise!!!:D

[Constantin74]

musique913 and jps, your success in losing weight are indeed most impressive, and it obviously reflected into improvement in blood values.
My concern is : how much weight is it healthy to lose in one year? Whatever the excess weight a person may be bearing and needs to get rid of, is it healthy to lose more than, say, 20% in a yr? I was cautioned against this, and given the impression that a weight loss like 30% or 40% in one year may
create serious risks like weakened hearth muscles..
Pls comment if this is wrong..

[ShottleBop]

I went from 220 to 155 within 9 months, and, as far as I can tell, I'm not any the worse for wear. I can hop onto a stationary bike or a treadmill and keep my heartrate at 150 for half an hour, no sweat (well, actually a fair amount of sweat, but without winding myself or getting fatigued).

According to the University of Maryland Medical Center, omega 3s appear to help increase HDLs. Whether that's the case or not, my HDL, since February of last year, has increased from 40 to 79, without niacin. I do exercise regularly, and I eat a lot of fish.

[NewdestinyX]

I 110% believe that carbs are evil and that fat has gotten a lot of the blame as being bad when it really isn't. I swear I read an article or a study somewhere about how fat is really only bad in combination with carbs. I'll have to see if I can find that...Yes. That's the secret. What most nutritionists understand and many docs don't is that it's the combination of 'sugar' (what all carbs turn into) + 'fat' that is the problem and the recipe for heart and glucose control issues - not to mention obesity potential with wrong portions. Basically it's what the whole American diet is based on.

In one video that was recommended here the Endocrinologist was talking about both the 'all fat' (Atkins) or 'all carb' (Japanese) diets tend to make for great general health (he wasn't addressing Diabetics - who obviously can't eat the Japanese way). He went on to say that it's the blending of sugars (carbs) and fats together that create all the problems. And how it contributes to overall obesity too. I won't give any more info since I don't want to misquote the video.. But that's the general gist of it.

Now I don't believe 'carbs' are evil. That's over the top for me. Obviously there are many Japanese and rice staple-based cultures that don't have any more diabetes that America does and have good heart, BMI and glucose health.

So as many have said -- it's about choices. I use insulin now to have a few more choices. My numbers are more controlled than ever even enjoying some of those 'evil' carbs... ;)

[NewdestinyX]

I realized as has been mentioned that everything doesn't work for every one the same way, and that is due to what? Different versions of the disease? Different progression levels? Types? Lots of variables that make blanket statements impossible it would seem.You are asking the $64,000 question of diabetes control, Larry. If we could answer that then more 'generalizations' about what to eat would be more reliable. I do believe that portion isn't often talked about. If I have a giant mound of mashed potatoes my spike is 35+ points. If I have a 'normal portion' I get 10-15 point bump - totally fine. I think when people are new at dieting to their meter they don't modify portions from their old lifestyle and then they conclude this or that food spikes me 'big-time'. Portion matters in 'spike'.

I still tend to go with the total carb intake per meal and then as said, test and see. If the carbs I am eating are not causing overly large reactions then I feel I can eat them. If they do, I don't.Then you are 'eating to your meter' - like everyone else. That's good.

[bunbury]

It was very weird. I tried not to concern myself too much with the rollercoaster ride in my lipid profile. I remained focused on one thing - my glucose. Which was absolutely fabulous as I was "becoming healthy". I had a string of several weeks where every single reading I took (I didn't test between 0-1.9 hours post prandial) was under 100 and my average of those readings was a hair below 90 I believe.

Ditto. I think that in all this there's a a trade-off between the perceived risks. There are no perfect outcomes.

It seems to me that the risks associated with elevated BGs are very clear and serious, beginning with CHD at A1cs above 5%. After that it gets worse and worse.

With cholesterol I think that the link between diet, lipid levels and health impacts is weaker and involves fewer nasty endings than diabetes.

So, I'm happy to prioritise BG control and hope that lipid control follows dutifully behind. Which, thankfully, it mostly does. So, phew!

[fgummett]

Exactly!

It strikes me as backwards when our Health Care Providers push statins and blood pressure meds -- because these are judged to a tighter standard for those of us with D -- while it is somehow acceptable for us to have higher than normal BG levels because we have D. Manage the BG as the priority and you may be surprised how much better the cholesterol/lipids and BP etc... become.

[ShottleBop]

Was re-reading Miles Kendrick's The Great Cholesterol Con--the part where he lays out the peer-reviewed research establishing that, especially for those of us over 50, lowering cholesterol leads to significantly higher "all cause" mortality--from cancer and hemorrhagic stroke, among other things--than does leaving it alone.

[bunbury]

Was re-reading Miles Kendrick's The Great Cholesterol Con--the part where he lays out the peer-reviewed research establishing that, especially for those of us over 50, lowering cholesterol leads to significantly higher "all cause" mortality--from cancer and hemorrhagic stroke, among other things--than does leaving it alone.

I'll get it. I gave up statins earlier this year when the low-carb diet did away with the 'need' for them.

Could you recommend something that shows excercise is also all a great con for the over-50s? Ah well. maybe not. :(

[jillybean]

Now I don't believe 'carbs' are evil. That's over the top for me. Obviously there are many Japanese and rice staple-based cultures that don't have any more diabetes that America does and have good heart, BMI and glucose health.
heh, I will re-state - for ME, as type 2 diabetic not on insulin, carbs are evil :D When I avoid carbs, even if I eat a ton of fat, I have amazing glucose control.

[foxl]

heh, I will re-state - for ME, as type 2 diabetic not on insulin, carbs are evil :D When I avoid carbs, even if I eat a ton of fat, I have amazing glucose control.

Me too!

.................................................. ........ sorry for a dittohead post, but ... me too.

[NewdestinyX]

heh, I will re-state - for ME, as type 2 diabetic not on insulin, carbs are evil :D When I avoid carbs, even if I eat a ton of fat, I have amazing glucose control.Of course.. No prob, Jilly. It's the combo of fats+carbs that creates America's obesity problem. And a lot. As I said -- if you look at the Japanese diet you would also be able to conclude that a mainly carb, no fats of any kind diet could also achieve BG control. But I don't know this for sure. It's just been suggested in the video I watched that the combo of carbs + fats are what creates the BG control problem.

And your blood pressure and lipid panels are all normal with eating a lot of fat? That's what I always want to check with lo carbers (assuming they eat higher in fat).

[foxl]

Of course.. No prob, Jilly. It's the combo of fats+carbs that creates America's obesity problem. And a lot. As I said -- if you look at the Japanese diet you would also be able to conclude that a mainly carb, no fats of any kind diet could also achieve BG control. But I don't know this for sure. It's just been suggested in the video I watched that the combo of carbs + fats are what creates the BG control problem.

And your blood pressure and lipid panels are all normal with eating a lot of fat? That's what I always want to check with lo carbers (assuming they eat higher in fat).

Grant ... yes. Lipids improve on low carb. Look in Pubmed. BP has more to do with potassium than fat.

[jillybean]

And your blood pressure and lipid panels are all normal with eating a lot of fat? That's what I always want to check with lo carbers (assuming they eat higher in fat).
My total cholesterol last month was 112. Total. Trigs sometimes go up as your body is burning fat instead of glucose - this happened to me, but it is temporary.

[NewdestinyX]

Grant ... yes. Lipids improve on low carb. Look in Pubmed. BP has more to do with potassium than fat.Science still isn't all in agreement on that yet. Like I always test deficient in potassium and yet I have hi BP.

And lipids don't always improve on lo carb. Depends on the 'fats' you eat. ;) It's another one of those YMMV things. I've known at least 2 friends that had sudden onset heart issues related to lipids AFTER they did Atkins.

[foxl]

Science still isn't all in agreement on that yet. Like I always test deficient in potassium and yet I have hi BP.

And lipids don't always improve on lo carb. Depends on the 'fats' you eat. ;) It's another one of those YMMV things. I've known at least 2 friends that had sudden onset heart issues related to lipids AFTER they did Atkins.

Yes -- higher potassium lowers your BP.

And who IS this "Science" person to whom you refer? :T

[NewdestinyX]

And because this took me by surprise when my Biologist wife set me straight -- Potassium and SALT are NOT the same thing nor do they have anything to do with each other directly. Salt is 'sodium chloride'. I had always thought it was 'potassium chloride'. :o I got a 'C-' in high school chem.. LOL!!!

Though I hear a lot of the best sources of potassium are in things we Diabetics need to avoid because of their sugar content like raisins and bananas. But coffee has potassium too -- so I guess that can help. :)

[foxl]

And because this took me by surprise when my Biologist wife set me straight -- Potassium and SALT are NOT the same thing nor do they have anything to do with each other directly. Salt is 'sodium chloride'. I had always thought it was 'potassium chloride'. :o I got a 'C-' in high school chem.. LOL!!!

Though I hear a lot of the best sources of potassium are in things we Diabetics need to avoid because of their sugar content like raisins and bananas. But coffee has potassium too -- so I guess that can help. :)

The DASH Diet Eating Plan (http://dashdiet.org/)

[NewdestinyX]

Yes -- higher potassium lowers your BP.Really!!!???? OH -- so then if I get at this 'potassium' deficiency issue I could solve my BP problem without 'meds'??? Oh that would be worth a BIG HUG, Linda! Do tell!

You said:
BP has more to do with potassium than fat.
I thought you meant too much potassium made BP worse than salt did.And who IS this "Science" person to whom you refer? :TI read a lot of conflicting reports on the 'more fat' = lower lipids (less heart attack risk) thing. There's a lot of 'organic'/'natural homeopathy' and lo carb folks-funded studies out there behind this 'fat doesn't contribute to heart disease' movement. I don't buy it yet. But I'm open.. Just not sure I want to gamble my 'heart' on the science that currently is being promoted. But I'd love to be swayed. I'll read that article you posted. Thanks!

[foxl]

Really!!!???? OH -- so then if I get at this 'potassium' deficiency issue I could solve my BP problem without 'meds'??? Oh that would be worth a BIG HUG, Linda! Do tell!

I read a lot of conflicting reports on the more 'fat' = lower lipids thing. There's a lot of 'organic'/'vegan' folks-funded studies out there behind this 'fat doesn't hurt contribute to heart disease' movement. I don't buy it yet. But I'm open.. Just not sure I want to gamble my 'heart' on the science that currently is being promoted.

Well, try it both ways and see -- that is what I am doing. I had no luck on the vegan shtick.

[jps]

And because this took me by surprise when my Biologist wife set me straight -- Potassium and SALT are NOT the same thing nor do they have anything to do with each other directly. Salt is 'sodium chloride'. I had always thought it was 'potassium chloride'. :o I got a 'C-' in high school chem.. LOL!!!

Though I hear a lot of the best sources of potassium are in things we Diabetics need to avoid because of their sugar content like raisins and bananas. But coffee has potassium too -- so I guess that can help. :)

NaCl (sodium chloride) is table salt. KCl (Potassium Chloride) is also a salt, but not table salt. However, for those looking to lower sodium in their diet, I believe there is a KCl substitute.

[NewdestinyX]

Well, try it both ways and see -- that is what I am doing. I had no luck on the vegan shtick.Try 'what' both ways. Didn't follow you there..

NaCl (sodium chloride) is table salt. KCl (Potassium Chloride) is also a salt, but not table salt. However, for those looking to lower sodium in their diet, I believe there is a KCl substitute.AH!!! The mystery solved for me. So are you saying that if I use a KCl substitute I could get the taste of salt and up my potassium which could in turn help with my BP problem, seemingly induced by my low potassium?

[foxl]

Try 'what' both ways. Didn't follow you there..



Low fat, high fiber diet ... and low carbing.

Those are the two basic choices presented to us as having therapeutic potential.

[GretchO]

So are you saying that if I use a KCl substitute I could get the taste of salt and up my potassium which could in turn help with my BP problem, seemingly induced by my low potassium?

Low potassium can be one of the many causes of or contributing factors for high blood pressure, not necessarily just THE cause. Increasing potassium can definitely help bring BP down but don't put all your eggs in one basket, seek medical advice as well. The pills I was prescribed to bring my K levels up were ENORMOUS. And not tasty. Excercise also helps in lowering your BP.

[foxl]

Low potassium can be one of the many causes of or contributing factors for high blood pressure, not necessarily just THE cause. Increasing potassium can definitely help bring BP down but don't put all your eggs in one basket, seek medical advice as well. The pills I was prescribed to bring my K levels up were ENORMOUS. And not tasty. Excercise also helps in lowering your BP.

And, of course weight loss. Even 10 lb can lower your BP dramatically. But sodium intake, and specifically sodium/potassium ratio in diet, can also make a big difference.

[GretchO]

Yes...(and sorry to keep going off topic)...sodium intake is a biggie, i don't salt anything any more and kind of like w/ reducing the amount of carbs/sugar you eat eventually you don't even notice. And I was an official salt-a-holic. And yes, dropping weight helps a lot.

There's definitely a lot you can adjust to help w/ HBP, but meds sometimes may be necessary as well.