Critical Health News

Antihypertensives - An Alternative Approach to Blood Pressure

Blood Pressure

Anti- hypertensive drugs are one of craziest of all medical pharmacological health strategies. Here’s why:

If your blood pressure is high enough that you need a drug then that means either:

1) a lot of blood-clogging, sludgy gook is impeding flow, resulting in a build-up of pressure OR

2) blood vessels have narrowed restricting flow and resulting in pressure elevation. The blood vessels narrow from damage (that’s called “stenosis”) or as a manifestation of the stress response; it’s the body’s way of making sure the muscles and nerves have enough oxygen and nutrients to get us out of them jam (it thinks) we’re in.

The body is a pressurized system. Nutriated and oxygenated blood flows through the circulatory system forcefully pushed (pressured) by the rhythmic pumping action of the heart. From the heart, it enters into the large arteries, then travels into smaller and smaller vessels until it reaches the tiniest capillaries which are in close contact with cells. This is the ultimate goal of the “Journey of the Blood”: to reach a cell with nutrients and oxygen and then as it leaves on its return trip back to the heart, to drain away it’s wastes.

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Azodicarbonamide Gone From Subway, What Else is in Your Bread?

Azodicarbonamide

Subway announced that they would no longer add azodicarbonamide to their dough. Apparently the multi- syllabic, difficult-to-pronounce, food conditioning chemical, (which is used in shoe leather and synthetic belts as well as fake food), while considered safe by the FDA , breaks down to form a well-known carcinogen called urethane.

In addition to being found in all manner of synthetic and rubberized non-comestible products, azodicarbonamide is used as a dough softener, which means it makes bread mushy and squishy allowing to be swallowed more quickly, presumably so we’ll eat more of the stuff. Food processors know that the faster a food slides down a customer’s gullet, the more of that food said customer is likely to eat. They call it “throat slip” and it’s these kinds of taste tricks and palatability plots hatched by food scientists that make indulging in fast fare such a risky proposition.

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