Participants: Don Mackintosh (Host), Hans Diehl
Series Code: HFAL
Program Code: HFAL000231
00:49 Hello, and welcome to Health For A Lifetime.
00:51 I'm your host, Don Mackintosh, and we're going to talk about 00:54 hypertension today: high blood pressure. 00:57 Talking with us about this important subject 01:00 is Dr. Hans Diehl. 01:02 Welcome, Dr. Diehl. 01:03 It's good to be here Don. 01:04 We're glad you made the trip all the way from Loma Linda. 01:06 You are an author. 01:10 You are a researcher. 01:12 And you really have helped a lot of people. 01:15 I want to thank you for that. 01:17 You are the originator of the Coronary Health Improvement 01:20 Project, or the CHIP program. 01:21 You have a web page chiphealth. com. 01:26 Hypertension is one of those things in the CHIP program that 01:31 you help people with. 01:32 Talk with us about hypertension. 01:35 How large a problem is it? 01:37 You know, Don, it's a large problem. 01:41 We estimate that every third American adult is suffering 01:46 from hypertension or high blood pressure problems, 01:48 every third American adult. 01:50 That's 60 million people, as you see on the 01:54 next graphic here. 01:56 60 million people are suffering from blood pressures 01:59 that are above 130 for the upper number, and above 85 for the 02:06 lower number. 02:07 That means that 20 million of these people are taking 02:10 medications right now. 02:12 And yet there is very good research, that makes it very 02:16 clear, that probably 60 to 80% of these patients on medication 02:21 could be off these medications, because they could probably 02:24 reduce their blood pressure to normal, if they made just some 02:29 simple lifestyle changes, and they would have results within 02:33 1 to 2 months: 4 to 8 weeks. 02:35 So these are the people,130 over 90 you said, 130 over 80? 02:41 Yeah, about 130 over 85. 02:42 Isn't there a borderline area that's also dangerous? 02:45 120 to 130 is getting dangerous. 02:47 So there's probably even more if you include that. 02:49 And these could be drastically changed. 02:52 These numbers could be very much reduced just by simple things, 02:55 which I know in the CHIP program you probably 02:57 share those, but help us today. 03:00 What can we do about high blood pressure? 03:03 First of all, what are the problems with it? 03:05 I mean, you know, to have good water pressure I say, 03:08 "Hey, that's great!" 03:09 I've got good pressure. 03:10 I've got good pressure in my tires on my car. 03:11 You know as I'm going down the road these are good things. 03:14 What's the big deal about having a little high blood pressure? 03:17 Well, when it comes to the human body, too much pressure is not 03:22 very wise because it drives some of the plaques. 03:29 It drives some of the atherosclerotic processes. 03:34 It drives some of the likelihood of heart disease 03:36 and stroke dramatically. 03:39 As a matter of fact, high blood pressure is the number one risk 03:43 factor for strokes in Americans. 03:45 So you want to really keep that blood pressure below the 130, 03:50 below the 85, because if you go up to 140 over 90, let's say, 03:55 right there you have a 30% higher chance of a heart attack, 03:59 and a stroke, than if you kept it at the more ideal numbers. 04:02 Now is this high blood pressure afflicting youth and young 04:07 people as well as adults? 04:08 Well, it usually builds up. 04:11 Yes, it can afflict young people, and it's usually found 04:15 more in people in their 40's, 50's, and up. 04:18 As a matter of fact, by the time you are 50 years of age in our 04:21 society, you have about a 50% likelihood that you have 04:25 high blood pressure. 04:26 When you are 70 years of age you have an 80% chance of having 04:31 high blood pressure. 04:32 Yet in many societies around the world, as people get older, 04:35 blood pressures actually come down. 04:38 They don't go up. 04:39 This is an American phenomena. 04:41 This is a western disease that has to do with... 04:44 It's not a genetic thing as much as it seems to be 04:47 an environment. 04:48 It has to do with our lifestyle. 04:50 Okay. 04:51 The reason I asked about the youth was because we have a 04:54 skyrocketing problem with obesity among youth in America. 04:57 Someone told me that for every pound that's added to the human 05:00 body that's 200 extra miles of blood vessels, and I'm sure 05:03 that increases the pressure. 05:04 It does. 05:05 So what I wanted to say, and ask that question, is because we 05:11 probably need to worry about this when we are young 05:13 even though it might not show up until we're a little older. 05:15 That's very true. 05:16 You lay the foundation of your habits when you are young. 05:18 So, what can we do? 05:21 We want to avoid the hypertension because we want to 05:24 avoid the strokes. 05:25 We want to avoid all the problems that happen from 05:27 that pressure going up. 05:29 You know there are probably two major kinds of hypertension. 05:32 One is called essential hypertension, 05:34 and one is called secondary 2. 05:37 Okay. 05:38 Now when you have secondary 2, that's a fairly rare form of 05:41 hypertension, probably 5 or 10% of all our hypertension cases. 05:45 That may be due to some kind of cancer, or some kind of a kidney 05:49 problem, but 90% is related to lifestyle factors. 05:54 They're called essential hypertension. 05:56 Then you have essential high blood pressure. 05:59 We don't know the exact cause, but there are 6 to 7 factors 06:04 that contribute for this disease to develop. 06:07 One of the most prominent ones is the amount of salt, 06:12 sodium intake, salt in our diet. 06:15 Okay, most of us know that. 06:17 We've heard that before, so what are we talking about? 06:21 Do I have to get rid of the salt shaker? 06:23 Well, let's go back and take a historical look at this. 06:26 Here you see a very interesting graphic that looks at 06:30 pre-shakers and post-shakers. 06:32 Now you tell me what a pre-shaker is. 06:34 One that shakes before the meal before they even taste it. 06:38 That's right! 06:39 Do you know people like this? 06:41 I'm actually a pre-shaker. 06:42 Sometimes my wife gets on my case with a big huge... 06:45 Well, no she's not like that. 06:47 She gently says, "Don't do it again. " 06:50 You know, people reach out for the salt shaker without even 06:55 having tasted the food. 06:56 Uh hum. 06:57 These are pre-shakers. 06:58 When you look at people that are pre-shakers versus post-shakers, 07:02 , 07:05 they found that those who were the pre-shakers had six 07:10 times more high blood pressure. 07:13 Those who were pre-shakers, when compared to no shakers, 07:17 had ten times more. 07:20 So this gave us a clue that maybe salt, or sodium, could be 07:25 involved with high blood pressure problems. 07:28 Okay, well, that's a rebuke to me. 07:31 I appreciate that, hearing in public on the show. 07:33 I will give up the habit of pre-shaking. 07:37 I think your wife will be very grateful to me. 07:39 She doesn't watch 3ABN at this point because we're involved 07:43 in a move, so maybe she won't see this. 07:45 I will send her a special copy. 07:47 Okay, so now the cat's out of the bag! 07:51 So pre-shaking should be given up for post-shaking, but better 07:56 yet, no shaking. 07:57 Okay. 07:59 You know, there was a time when we thought that high 08:01 blood pressure was strictly a cultural disease. 08:07 So researchers went to these very peaceful Pacific Islands 08:11 and they wanted to check out the blood pressure 08:13 They came into the hinterland and they measured the 08:17 blood pressures. 08:18 They were very, very low. 08:19 So, you see? 08:20 If you live a very calm life, a relaxed life, no urban stress 08:24 and pressures, your blood pressure comes down, right? 08:28 Then they checked the people living close to the beach area. 08:33 Okay. 08:34 Right? 08:35 Alright. 08:36 And low and behold they found that these people on these very 08:38 calm, lovely, peaceful islands had very high 08:43 blood pressure levels. 08:44 They had hypertension not dissimilar to what we have here 08:47 in North America. 08:48 Why was this? 08:49 Well, what do you think? 08:51 I have no idea. 08:53 Maybe they thought there was a flood coming. 08:56 Too many ships coming in? 08:57 No, no! 08:58 What happened is that they were actually cooking at the beach 09:01 using salt water. 09:03 Ohhhh! 09:04 Those in hinterland: artesian well, regular water. 09:08 So this became really a turning point in better understanding 09:12 that high blood pressure may be directly related to the amount 09:17 of sodium in the diet. 09:19 Okay, so I get the message: no shaking, and no frying my food 09:27 in the salt water. 09:28 Right. 09:29 Or cooking it in salt water. 09:30 That's right. 09:31 So along came a young Ph. D. student 09:37 at the University of Michigan, and she had some of the 09:41 right ideas. 09:42 She said, you know, I should really find a research project 09:48 where I could travel the world on a grant, and get my Ph. D. 09:51 at the same time. 09:52 Sounds somewhat opportunistic, but that's good. 09:55 Yeah, that's Dr. Gliberman. 09:58 Outstanding work done. 10:00 She looked at 27 populations around the world, traveled, 10:04 and then measured blood pressure levels and the amount of 10:07 salt in the diet. 10:08 Hum. 10:09 Here you see the results. 10:10 Take a look. 10:11 Okay. 10:12 Here you see when she found a society that was taking in about 10:14 16 grams of salt. 10:17 Which is about how much? 10:19 That's about 3 teaspoons of salt a day. 10:22 And then you go up. 10:23 These are now 50 old males, 50 old men, 10:26 and the diastolic law of the blood pressure number there is 10:30 94, the systolic upper number is 158. 10:33 You know, that is clearly high blood pressure. 10:36 You need to see a physician. 10:38 You need to do something about this. 10:39 158 over 95, that's very dangerous. 10:41 Okay. 10:43 50 years of age, man, how much salt? 10:46 16 grams. 10:48 16 grams, 3 teaspoons. 10:49 Then she began to map out all these numbers, and she developed 10:54 some regression lines. 10:57 They were straight lines that emerged, and here you see it 10:59 on the next one. 11:00 The lower the salt intake, the lower the diastolic and 11:04 systolic blood pressure. 11:06 The higher the salt, you see the results. 11:08 On the left hand side you see a developing country, 11:11 with very little salt intake. 11:13 On the right hand side you see the 16 grams, 11:15 that's the American, western industrialized society. 11:18 And so she began to say to herself, "You know to measure 11:22 the amount of salt in the diet is not easy to do. " 11:26 It takes a lot of work. 11:28 She said, "I wonder what would happen if I would just measure 11:31 the blood pressure of these populations, and I just make a 11:35 prediction of how much salt they're eating. 11:37 So she would go on her chart and begin to pick the amount of 11:41 blood pressure in the population. 11:43 She could do that very easily. 11:45 And then she predicted, ah ha they must be on 4, 6, 8, 11:49 10 grams of salt. 11:50 And then she did the confirmation with the more 11:53 extensive tests... 11:54 Bingo! 11:56 ...low and behold! 11:57 She was hitting it right on the nail. 11:58 Yep. 11:59 That's why she got her Ph. D. 12:00 Well, there's a different relationship between the amount 12:03 of sodium in the diet, and the amount of hypertension 12:05 in the society. 12:07 The relationship is a very clear cut one. 12:10 So probably one of the simplest things we can do, 12:14 if we have hypertension, or high blood pressure... 12:16 well first of all, I have to find out if we do have it, 12:19 which is go get it checked. 12:20 There's lots of places to get it checked. 12:22 Probably, very practically speaking, get it checked 12:24 a few times, so you don't have the white coat syndrome of going 12:29 in to the doctor. 12:30 Get it checked. 12:31 Make sure you know where you are. 12:32 The second thing is look at whether or not you're 12:35 a pre-shaker. 12:36 Once we've discovered, I am, or I was, and move to being a 12:43 post-shaker, or better yet, a no-shaker, and then maybe move 12:49 away from the beach, from cooking your food in the salt. 12:53 We're talking with Dr. Hans Diehl. 12:55 We're talking about hypertension. 12:57 A lot of the things we're talking about today 12:58 you can find on his web site: chiphealth. com. 13:02 When we come back what are we going to talk about? 13:04 We're going to look at some ways to really get a 13:06 handle on this? 13:07 Well, we want to see, where do we find the salt? 13:09 If we cut back, what do we cut back? 13:12 And is it just the salt, or are there some other factors 13:13 that are also playing a very major role? 13:15 You'll want to join us when we come back. 13:20 Are you confused about the endless stream of new and often 13:24 contradictory health information? 13:26 With companies trying to sell new drugs, and special interest 13:29 groups paying for studies that spin the facts, where can you 13:32 find a common sense approach to health? 13:35 One way is to ask for your free copy of Dr. Arnott's 13:38 24 Realistic Ways To Improve Your Health. 13:41 Dr. Timothy Arnott, and the Lifestyle Center of America, 13:44 produced this helpful booklet of twenty-four short, 13:46 practical health tips based on scientific research and the 13:50 Bible that will help you live longer, happier, and healthier. 13:53 For example, did you know that women who drink more water lower 13:57 the risk of a heart attack, or that 7 to 8 hours of sleep 14:00 a night can minimize your risk of ever developing diabetes? 14:04 Find out how to lower your blood pressure and much more. 14:07 If you're looking for help, not hype, 14:08 then this booklet's for you. 14:10 Just log onto 3abn. org and click on free offers, 14:13 or call us during regular business hours. 14:16 You'll be glad you did. 14:17 Welcome back. 14:20 We're talking about high blood pressure, hypertension. 14:23 We've been talking with Dr. Hans Diehl, and we've been 14:26 talking about some of the things that kind of set people apart 14:30 with hypertension: if you salt your food before you eat it, 14:34 versus after you eat it. 14:36 If you're doing it before you're probably going to be struggling 14:41 with hypertension. 14:42 And now that I confessed my problem, and gave it up, 14:46 you can too. 14:47 We're going to look at some more things that we can do as we look 14:50 at this important subject. 14:51 You know, there's a lot of people out there watching that 14:53 probably have hypertension. 14:54 That's no joking matter for them. 14:56 No. 14:57 They really have real problems because of this, 14:59 and you're going to share some practical things with us now 15:03 coming up. 15:04 Yeah. 15:05 You know, one of the things that we need to do, Don, is we need 15:07 to begin to understand how much salt we actually consume. 15:11 If we have such a powerful epidemic of hypertension 15:15 in our society, we said every third American adult, 15:18 how much salt do we actually take in? 15:21 How much should we have? 15:23 What is the body's need for salt? 15:25 Does the body need salt? 15:27 I think so. 15:28 I mean if you don't have sodium you can act... 15:30 When I was a nurse whenever their sodium went down they 15:32 started acting a little loony. 15:34 Yeah, that's right. 15:35 We need about 1/5 of a teaspoon of salt a day for the body. 15:40 Okay. 15:41 1/5th of a teaspoon. 15:42 Alright. 15:43 Most of us take in about 2 to 21/2 teaspoonfuls 15:47 of salt a day. 15:48 So we're probably taking 10 to 15 times more salt than the body 15:53 really requires. 15:54 So we're probably taking too much. 15:55 So 1/5th of a teaspoon. 15:58 Yeah, I mean it's... 16:00 It's hardly anything. 16:01 I can get that in a bag of popcorn. 16:04 Oh, more than that. 16:05 Yep, so what we want to do is recommend to our 16:10 viewing audience, instead of taking the usual Western salt 16:16 intake of about 2 teaspoons or more, maybe you ought to get 16:19 down to at least less than 1 teaspoon a day. 16:23 Okay. 16:24 So we need to really cut our salt consumption at least 16:27 in half, maybe even less than that, especially if you have 16:30 high blood pressure. 16:31 You have to be very, very, very low on salt, 16:33 which means that your food will taste rather bland for awhile, 16:37 but we have good news for you. 16:39 Hum, what's the good news? 16:41 Salsa? 16:42 Thirty days... 16:43 Put salsa on it. 16:44 Ah, that's alright, but if you endure it for 30 days your taste 16:47 buds will adjust. 16:48 Only 30 days? 16:49 It just takes 30 days or less. 16:51 Of course, you can use some herbs to substitute, 16:55 you know, the salsa that you talked about. 16:56 So there are ways to do that, but we need to really face the 16:59 idea that, yes, maybe the food will taste flat, if you're used 17:03 to the American, Western salt intake, but in about 17:07 2, 3, 4 weeks the taste buds will adjust. 17:11 So, have they done studies on that? 17:13 Oh yeah. 17:14 And they know that it takes about that long? 17:16 You know, I worked in a lifestyle center like this, 17:20 where people would come for four weeks. 17:21 After two weeks the patients would come to me and say, 17:24 "Wow, we're so glad you fired the chef and you got us 17:27 a new chef," because they thought the food is tasting 17:31 better now, two weeks into the program. 17:33 It wasn't the chef. 17:34 Same chef. 17:36 I'm glad you didn't fire the chef. 17:39 No, we couldn't! 17:40 It takes too much time to train them. 17:41 Right, okay great, so we need to just, number one: 17:46 not be shaking before, and then looking at exactly how much salt 17:53 we have in our diet, and trying to get it down, 17:55 and we're going to have a little pain on that journey. 17:57 Well, I think you saw it on the graphic there, that pointed out 18:01 what the optimal amount of salt is. 18:03 It should be less than 5 grams to be sure. 18:06 We also talked about the body only needs 1 gram of salt 18:09 a day, and that most of us take about 10 to 15 grams 18:13 of salt a day. 18:14 Okay, yeah, let's look at that graphic again. 18:17 The optimal level of salt is what? 18:20 What do we see here? 18:21 It's about less than 1 gram of salt a day. 18:25 So as we look at this graphic then that's what 18:28 this is describing. 18:29 Yeah, you know, we only need... the requirements are 18:33 like 1 gram of salt a day. 18:35 Okay. 18:36 We're consuming 15 grams. 18:38 That's 2 o 3 teaspoons of salt a day, and probably we should 18:43 have no more than 5 grams. 18:45 That's the optimal salt intake. 18:49 If people have high blood sugar, maybe they should be taking 18:52 less than 5 grams of salt. 18:54 So where is the salt? 18:55 Where do we get it? 18:56 Where is it coming from? 18:58 I mean 15 grams versus 5, I mean, 19:00 Something has gone wrong! 19:01 It's like people are pouring salt into my mouth 19:04 while I'm asleep. 19:05 How do we get the salt? 19:06 Where is it coming from? 19:07 Well, you know, some people think it's the salt shaker. 19:10 So I think that's a good start. 19:11 Ban the salt shaker. 19:15 Especially pre-shakers. 19:16 Yes, you are really making me hurt on this. 19:20 Okay, take away the salt shaker. 19:22 But you're saying some people think that, which means 19:26 you're going to tell me something else here. 19:27 Well, yes. 19:28 People think well if I just take care of the salt shaker 19:31 I'm going to be alright. 19:32 Not really. 19:34 Because the salt shaker only adds about 20% of the salt 19:39 that we take in, 80% comes in processed foods. 19:43 Like tomato soup. 19:45 Yeah, could be. 19:47 Yeah, so when you go from potatoes, to potato chips 19:51 you increase the salt content by 100 times. 19:56 Whoa, but I so much like potato chips. 19:58 So what do I do Dr. Diehl? 20:00 Well, you have to get potato chips that are baked, 20:04 and are low in sodium, no salt added. 20:07 Okay, what about those sun chips? 20:09 Yeah, that would be alright. 20:12 Low sodium, right? 20:13 Yeah, we got a subway sandwich the other day. 20:15 You saw what I got. 20:16 Was that okay? 20:17 Yeah, I think so. 20:18 You only ate one of those and I ate the rest. 20:19 Were you watching your salt? 20:21 No, no, I was alright. 20:22 Okay. 20:23 That was okay. 20:24 But, you know, when you look at, for instance, kidney beans... 20:26 Kidney beans? 20:28 Yeah. 20:29 Alright. 20:30 You buy kidney beans in a can usually. 20:31 Uh hum. 20:32 The salt concentration is 200 times that of the original 20:36 kidney bean. 20:38 So whenever you process foods, it seems that manufacturers add 20:42 some salt to it in order to make it taste the way they want it 20:44 to taste, and it's usually too high in salt. 20:47 So get away from the processed foods, eat foods as grown, 20:51 do your own kidney beans, and your own pinto beans. 20:54 Soak them yourself. 20:56 Yeah, or sometimes, if you cannot, find canned beans that 21:01 have been identified as low sodium, or no sodium added. 21:05 You know, some people with high blood pressure actually rinse 21:07 their beans to get rid of the salt. 21:10 Okay, so you take them out, and you rinse the salt off. 21:13 And just like moving inland, (you know you said in the first 21:17 half) the people that lived near the salt water. 21:18 You just move inland and rinse them off. 21:21 I think it's also important to recognize where the salt is. 21:24 You know when you have a slice of cheese? 21:26 A slice of cheese. 21:27 Two slices of cheese, pasteurized? 21:31 2 grams of salt. 21:32 Just two slices, 2 grams. 21:34 And you shouldn't have more than perhaps 5 grams 21:37 for the whole day. 21:38 I mean you can see what happens when you have a pizza. 21:39 Right? 21:42 Maybe a favorite dish, but if you have high blood pressure 21:45 you have to really think about that. 21:47 Okay, so making these choices, do you have any magic you can 21:50 share with us? 21:51 Well, I think, by and large, the simpler you eat 21:56 the better you're off. 21:57 The more you can get the foods as grown, 21:59 the better you are off. 22:00 Have those potatoes. 22:02 Potato chips, Pringles, these are processed foods. 22:07 You have to be careful because the salt is usually accumulating 22:12 very, very quickly. 22:13 You have a list here of better choices. 22:17 The magic of better choices. 22:19 Let's go through those. 22:20 Well, you might also want to take a look at fast foods... 22:23 Okay. 22:24 ...high in salt, usually, so you have to begin to read labels. 22:27 If you are tied to a fast food diet you have to be 22:30 really, really careful. 22:31 But it's not just the salt. 22:33 I mean, of course, we should kind of shake the shaker. 22:37 We should shake the salt habit. 22:39 But there are some other factors. 22:40 Here you see the next one. 22:41 Number one: drastically reduce the salt. 22:45 Number two: eat more potassium rich foods. 22:48 Like bananas, blueberries? 22:50 Yeah, unrefined foods, vegetables. 22:53 Then also do something about weight. 22:57 You know, for every extra pound that we carry, we're increasing 23:01 the likelihood of high blood pressure. 23:03 Number four: we have to do something about atherosclerosis, 23:06 you know, the hardening of the arteries? 23:08 And as we begin to adopt a simpler diet, the arteries begin 23:13 to become a little more elastic, and they become wider. 23:18 Then number five: we have to do something about smoking, 23:20 and obviously we have to do something about alcohol. 23:22 Alcohol is often misunderstood. 23:24 People think that, well I just use a little bit of alcohol. 23:28 You know, if you are just a social drinker, 23:30 and I am sorry to say, but if you are just a social drinker 23:34 you have to keep in mind that probably 30% of 23:38 the high blood pressure, problem, in our society 23:40 is due to social drinking, using alcohol in what we think of as 23:43 in a responsible manner. 23:45 When it comes to high blood pressure, it is not 23:47 the best thing to do. 23:49 How does that work? 23:50 What does the alcohol do? 23:51 How does it make the blood pressure go up? 23:53 I really don't know. 23:55 Okay. 23:56 Is there some kind of factor that just does that? 23:59 I mean, alcohol can have, obviously, an effect on 24:02 constricting blood vessels. 24:04 That's probably how it exerts its effect. 24:08 It's not in your best interest, and besides, alcohol also adds 24:11 some extra calories, right? 24:12 And we talked about overweight. 24:14 Now, when you exercise does that help your blood pressure 24:17 problems, or does it make it go up? 24:18 Excellent idea. 24:20 Excellent? 24:21 Excellent idea. 24:22 That probably should be number seven. 24:24 Alright, loosing excess weight, I thought maybe 24:27 you have options. 24:28 You can loose weight by amputation, which we probably 24:30 don't recommend, or you can exercise. 24:34 I think exercise would lower the blood pressure 24:38 fairly consistently. 24:39 Great idea. 24:40 And then reducing atherosclerosis, that's the 24:43 whole idea of the CHIP program 24:45 You help people understand what that is, how to reduce it 24:48 through education, and then implementation: foods as grown, 24:52 all these different things. 24:53 Yeah. 24:55 You know, the Surgeon General that we used to have made a very 24:57 profound statement, and you see it right here. 24:59 He said probably "No prescription is more 25:04 valuable than knowledge. " 25:06 That's what the CHIP program is trying to do. 25:08 Forty hours of education. 25:10 Forty hours of learning together in a group of 50 people, 25:14 to 500 people, night after night, developing new habits, 25:18 looking at the scientific evidence, and looking at 25:20 high blood pressure and how it relates to lifestyle factors. 25:24 So what happens in that program? 25:26 When you put people through that, do the people that are 25:29 hypertensive in the CHIP program see good results? 25:32 Excellent results! 25:34 We measure everything before they come into the program. 25:36 We measure everything after they leave the program 25:38 four weeks later. 25:39 And then, of course, they go into an alumni structured 25:44 regular meeting program for the rest of the year. 25:46 We find that the blood pressure levels come down 10 to 15% 25:51 within 4 weeks. 25:52 Okay, so that's good news. 25:55 And once that comes down all kinds of problems go away. 25:59 The things that hypertension can lead to: strokes, impotence, 26:06 all these different things. 26:08 Sometimes these medications people take to get their 26:10 blood pressure down have side effects that people 26:12 don't like as well. 26:14 Yeah, and you know, we could side step these side effects 26:17 very effectively by making some simple lifestyle changes. 26:21 Why would you want to take a medication to de-salt the body, 26:26 to take the salt out, to take the water out, 26:28 when you just have to... 26:29 Take it out. 26:31 ...reduce the salt intake. 26:33 Okay? 26:34 Yeah. 26:35 So we have a great opportunity to help ourselves in the 26:38 contents of good medical care, work with your physician, 26:41 begin to take some responsibility, and you can have 26:43 an excellent chance, 80% of the people, to be able to reduce 26:47 their blood pressure problems, and not have to rely on 26:49 medication, and worry about the side effects, and the money too. 26:52 How does God factor into this? 26:54 Well, God made us in a very special way. 26:58 He is the master designer, and he wanted us to be a 27:03 good steward. 27:04 That which He entrusted to us, we should give back Him, 27:07 and He will give us the power to do that which is not easy to do. 27:11 To make lifestyle changes; it's not easy. 27:16 But you can swim across, and against the current of culture, 27:20 and be in better health, and honor the Creator because He's 27:24 going to empower you to do this. 27:25 So, you'll pray for me that I become a post-shaker, right? 27:29 Or no shaker at all. 27:31 Well, thank you so much for joining us for 27:34 Health For a Lifetime. 27:35 If you want more information about Dr. Diehl's program, 27:37 you can go to chiphealth. com, and you'll find all kinds 27:42 of resources there. 27:43 We're glad you watch our program here on 3ABN, and we hope that 27:46 as a result of today's program you can put some things into 27:49 practice, and bring that blood pressure down. 27:51 And as a result, you'll have health that lasts 27:54 for a lifetime. |
Revised 2014-12-17