Health for a Lifetime

Hypertension

Three Angels Broadcasting Network

Program transcript

Participants: Don Mackintosh (Host), Hans Diehl

Home

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.


Home

Revised 2014-12-17