Guest guest Posted March 7, 2008 Report Share Posted March 7, 2008 Blood Sodium 135 range 135-148Blood Potassium 3.7 range 3,5-5.5---------It is difficult to pin the blame for something as complex as cancer(s) on simple electrolytes but I believe there may be a correlation with energy balance promoting growth of all kinds.High energy balance typically includes plenty of salt from processed foods.YMMVJROn Mar 7, 2008, at 6:14 AM, Rodney wrote:Hi Dave:Thank you for that very interesting paper on a topic which is new to me.Are we aware of a lot of substances containing sodium that are known carcinogens? That research does not demonstrate causation. It does not show that increased amounts of sodium in the diet, or from other sources, increase cancer incidence. It might be considered as likely that the cancer and the raised blood sodium were two results of some other single cause, or perhaps that cancer causes the retention of sodium, instead of sodium causing cancer.Nevertheless, this is a helpful new perspective that has alerted me, at least, to the possibility that excessive sodium may be a problem for cancer. That prospect is rather alarming in a way, because sodium is also a major essential nutrient.I noticed that my blood sodium is in the higher half of the reference range, and my potassium in the lower half. Would anyone else care to share the approximate locations of their blood potassium and sodium levels, please? Perhaps this is, like so much else, a function of restriction?Rodney.> > > > > > > >> > > > > > > > Last night I made the best soup that I ever ate and I> > > can't> > > > cook.> > > > > This> > > > > > > > soup is a slight modification that was listed in message> > > > #2761.> > > > > > > >> > > > > > > > 1 head green cabbage (medium head)> > > > > > > > 1 64 oz. container V8 juice (low sodium)> > > > > > > > 1 14 oz. can diced tomatoes (no salt added)> > > > > > > > 1/2 cup of raisins> > > > > > > > 1 cup Splenda> > > > > > > > 2 tablespoons lemon juice> > > > > > > > 1 16oz. jar salsa> > > > > > > > 3 tablespoons olive oil> > > > > > > >> > > > > > > > These ingredients come to about 1400 calories for a huge> > > pot> > > > of> > > > > soup. I> > > > > > > > had a bowl for breakfast and I was amazed at the flavor.> > I> > > am> > > > a 65> > > > > year> > > > > > > > old who has no cooking experience; so I figure this is a> > > can't> > > > > miss> > > > > > > > recipe. It took about 30 minutes for the cabbage to get> > > > tender and> > > > > then> > > > > > > > I added the Splenda and lemon juice.> > > > > > > >> > > > > > >> > > > > > >> > > > > > >> > > > > >> > > > >> > > >> > >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2008 Report Share Posted March 7, 2008 I checked the date of this paper – mid 1990’s or about 10 years old. And there are no numbers given for how many subjects were tested. Just says “in all cases” whatever that means. From: <crjohnr@...> Reply-< > Date: Fri, 7 Mar 2008 09:02:30 -0600 < > Subject: Re: [ ] Re: Na & K Blood Sodium 135 range 135-148 Blood Potassium 3.7 range 3,5-5.5 --------- It is difficult to pin the blame for something as complex as cancer(s) on simple electrolytes but I believe there may be a correlation with energy balance promoting growth of all kinds. High energy balance typically includes plenty of salt from processed foods. YMMV JR On Mar 7, 2008, at 6:14 AM, Rodney wrote: Hi Dave: Thank you for that very interesting paper on a topic which is new to me. Are we aware of a lot of substances containing sodium that are known carcinogens? That research does not demonstrate causation. It does not show that increased amounts of sodium in the diet, or from other sources, increase cancer incidence. It might be considered as likely that the cancer and the raised blood sodium were two results of some other single cause, or perhaps that cancer causes the retention of sodium, instead of sodium causing cancer. Nevertheless, this is a helpful new perspective that has alerted me, at least, to the possibility that excessive sodium may be a problem for cancer. That prospect is rather alarming in a way, because sodium is also a major essential nutrient. I noticed that my blood sodium is in the higher half of the reference range, and my potassium in the lower half. Would anyone else care to share the approximate locations of their blood potassium and sodium levels, please? Perhaps this is, like so much else, a function of restriction? Rodney. > > > > > > > > > > > > > > > > Last night I made the best soup that I ever ate and I > > > can't > > > > cook. > > > > > This > > > > > > > > soup is a slight modification that was listed in message > > > > #2761. > > > > > > > > > > > > > > > > 1 head green cabbage (medium head) > > > > > > > > 1 64 oz. container V8 juice (low sodium) > > > > > > > > 1 14 oz. can diced tomatoes (no salt added) > > > > > > > > 1/2 cup of raisins > > > > > > > > 1 cup Splenda > > > > > > > > 2 tablespoons lemon juice > > > > > > > > 1 16oz. jar salsa > > > > > > > > 3 tablespoons olive oil > > > > > > > > > > > > > > > > These ingredients come to about 1400 calories for a huge > > > pot > > > > of > > > > > soup. I > > > > > > > > had a bowl for breakfast and I was amazed at the flavor. > > I > > > am > > > > a 65 > > > > > year > > > > > > > > old who has no cooking experience; so I figure this is a > > > can't > > > > > miss > > > > > > > > recipe. It took about 30 minutes for the cabbage to get > > > > tender and > > > > > then > > > > > > > > I added the Splenda and lemon juice. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2008 Report Share Posted March 8, 2008 Blood Sodium 139 (ref 136-145) Blood Potassium 4.1 (ref 3.5-5.1) Mine has been very stable over the last 4 years. -Diane > > > > > > > > > > > > > > > > > > > > Last night I made the best soup that I ever ate and I > > > > > can't > > > > > > cook. > > > > > > > This > > > > > > > > > > soup is a slight modification that was listed in > > message > > > > > > #2761. > > > > > > > > > > > > > > > > > > > > 1 head green cabbage (medium head) > > > > > > > > > > 1 64 oz. container V8 juice (low sodium) > > > > > > > > > > 1 14 oz. can diced tomatoes (no salt added) > > > > > > > > > > 1/2 cup of raisins > > > > > > > > > > 1 cup Splenda > > > > > > > > > > 2 tablespoons lemon juice > > > > > > > > > > 1 16oz. jar salsa > > > > > > > > > > 3 tablespoons olive oil > > > > > > > > > > > > > > > > > > > > These ingredients come to about 1400 calories for a > > huge > > > > > pot > > > > > > of > > > > > > > soup. I > > > > > > > > > > had a bowl for breakfast and I was amazed at the > > flavor. > > > > I > > > > > am > > > > > > a 65 > > > > > > > year > > > > > > > > > > old who has no cooking experience; so I figure this > > is a > > > > > can't > > > > > > > miss > > > > > > > > > > recipe. It took about 30 minutes for the cabbage to > > get > > > > > > tender and > > > > > > > then > > > > > > > > > > I added the Splenda and lemon juice. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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