The Importance of Nitric Oxide

I'm not talking about Nitrous Oxide or "laughing gas".

Nitric Oxide is a small molecule which is produced by every cell in our body and helps keeps blood vessels healthy and regulates blood pressure.  It also helps in the immune and nervous systems and lessens diseases such as chronic inflammation, cancer, etc.  Nitric oxide is released from the inner layers of cells (endothelium) of our blood vessels. By relaxing the vessels it  keeps them flexible, allowing them to dilate, which boosts blood flow and controls blood pressure.  As we age, our cells produce less nitric oxide, which contributes to higher risk of chronic diseases.  That's why it is important to consume foods high in nitrates.  Recent lab research has shown that nitric oxide is involved in the respiratory system by helping red blood cells to release the oxygen they carry to the body's tissues.  Because it increases blood flow, it delivers more oxygen to our muscles for increased stamina, improving work production, etc.

Here are some foods to boost Nitric Oxide;
*Arugula, This bitter, peppery green is the highest source of nitrates known!
*Beets, beetroots are loaded with nitrates.
*Spinach, want to be strong like Popeye? eat yours fresh!
*Citrus, containing high amounts of Vitamin C, they protect your nitric oxide molecules from free radicals.
*Pomegranate, the polyphenols boost nitric oxide and as a anti-inflammatory it reduces oxidative stress.
*Walnuts, being high in Vitamin E they keep the blood flowing.
*Watermelon,  loaded with the amino acid L-citrulline,  which is ultimately converted into nitric oxide.  The rind is where you find the most amount of l-citrulline.

This is a great video from Dr. Michael Greger on creating your own "V8" juice smoothie for a daily way to boost your nitric oxide production. See: Dr. Greger In The Kitchen

Have a great week.
Be kind.
Judd

Salt...good or bad?

Our bodies are hard wired to crave fats, sugar and salt.   We do need these, but in the past two posts we learned about the correct types of fats and sugar we should be consuming.   Salt is no different as to which type we are taking in our bodies.   Our bodies are designed to really enjoy the taste of all of them.  The cravings were built into us to pursue the pleasure we receive so that we keep eating them.   The problem about salt is most of North Americans consume DOUBLE the amount of recommended intake of sodium each day.   Much of it coming from processed convenient foods.   Our bodies need sodium to function properly, maintaining body fluid balances, contracting and relaxation of our muscles.   Excessive amounts of sodium builds up in our blood making our kidneys work overtime to maintain the right amount.  Because it attracts water, blood volume increases causing our blood pressure to rise, which increases chances of cardiovascular disease, high blood pressure and also increased risk of cancer and stroke.  

Salt is sodium chloride and whether you have table salt ( like white sugar are stripped of all its minerals) or sea salt both are derived from the sea.   Table salt is derived from deposits left behind from older dried bodies of seas.   Sea salt is collected directly from the sea.   Both are processed to remove impurities.   Pink Himalayan Salt is unrefined and has over 80 trace minerals including needed iodine.   I try to consume 1 gallon of distilled water with 1/2 teaspoon of this salt daily. I feel amazing, especially when it is hot outside. For more information on that, here is an excellent article by Darin Olien on the benefits of Pink Himalayan Salt.   And another one from Natural News.  

To no surprise here are six foods that have way too much sodium and should be avoided.

The best way to get the right sodium in your diet is to consume REAL food daily.

Topping the list is:

*Artichokes (also high in fiber).

*Beets (lowers your blood pressure).

*Celery (also high in fiber).

*Carrots (also high in beta-carotene).

*Spinach (also high in iron).

*Strawberries (high in vitamin C).

*Tomatoes (also high in Lycopene).

It is best to read the labels on any food product to check sodium content and better yet just eat food that has its own wrapper.   For example of varying sodium content of similarly food: 

Kikkoman Soy Sauce-1 tbs = 879 mg of sodium ( two tbs is RDA of sodium!)

Braggs Amino Acids-1 tbs = 320 mg of sodium (but also high in 16 amino acids. 

Coconut Secret Coconut Amino Acids- 1 tbs = 270 mg of sodium.

Something to think about.

Just listened to another great podcast from Rich Roll with Darin Olien, check it out.

Tomorrow there will be an additional post on the benefits of cauliflower.

Have a great week.

Be kind.

Judd