Tag: nutrition

Fridaz Wandering Thoughts

I’m reflecting on life lessons again as 2025 closes. These are the important lessons I keep returning to.

  1. All food is not the same.
  2. What you can eat and works for you is unique to you.
  3. Your body will change based on what it’s taking in.
  4. You will also change as you age.

Observing our society, we in the U.S. don’t do well with teaching, learning, or sharing these lessons. People will often say something like, “Well, that’s what my parents always ate, and their parents for that matter, so it’ll be fine for me.” The attitude assumes you’re exactly like them. It also assumes the food you’re consuming is exactly the same food they consumed twenty years ago or more. A good chance exists you’re not exactly like them, even if you are their spitting image.

Odds are high, too, that the food being put before you is different from what they were eating. Genetic modifications of our foods are more common in this century. More chemicals are utilized in the growing and processing systems. The end results are often highly processed food.

I’ve noticed that I can’t tolerate the food and quantity of foods that I could in my youth. But it’s not an even change. My metabolism has slowed. Some foods still work great, and I’m happy to eat them. My body treats certain other foods as hostile invaders. Cheese, for example. Much as I love it, my biome is less happy when it comes in. And coffee. I’ve cut way back on coffee and cheese, to name two victims of my changing body.

I learned another clear lesson early: sodium is my body’s arch enemy. I’m constantly on guard against it. Sodium is linked to high blood pressure.

That translated to hydrating more and using less salt, and being on guard against sodium in processed foods.

But I was mystified. So many others easily and often ate processed foods. Salt was briskly shaken over their meals and yet, they didn’t have high blood pressure.

It was only later that I learned about my Vagus nerve’s reaction to how sodium is handled as part of my parasympathetic nervous system. This is why others can eat sodium without problems while my body tells me to leave salt alone.

I’ve compiled more understanding of the Vagus nerve’s role. Such insights are valuable. But our bodies are dynamic. Paying attention and learning about changes aids me when I wonder about gaining weight or energy levels. It’s empowering and useful in this age to have the Internet to help me grasp the root of these changes.

They really didn’t address our bodies and food in much detail when I was educated. We were taught about food groups, balance, and the food pyramid. It wasn’t explained at all that people’s bodies react differently. That was left to us to learn for ourselves.

My education was over a half a century ago. I hope the system has changed and more people are learning these things. This is why I write about them for me, in the hope that others find it helpful.

Have a happy and healthy 2026. Cheers

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Thirstdaz Theme Music

A gorgeous day of blue sky and blue ocean gave us a sunny good-morning today. 65 F that feels like 71. Skin-chilling sea breeze skips off the water and charges up over us. Today’s high is that 65. It was a short climb from the overnight low of 58 F. Narrow margins preside over this period of weather for the most part.

Thirstda morning, 10:30 AM, Yachats, Oregon, 8/21/2025

TACO revealed his cowardly side again. First, he’d demonstrated his authoritarian tendency by declaring that he was changing how we vote. Yeah, he’s smarter than the founders and everyone who has worked on the laws and mechanisms involved in the U.S. voting process since the nation was established. He also proved himself ignorant again of how the gubmint works — especially voting and states’ rights. Once again, all this has me shaking my head at all those voters who support him. Meanwhile, after pushback against his comments and ideas, TACO backed away fast from what he was saying. He realized he sounded like a fool. Trump no like looking like a fool, even though he does it so often, he’s become very adept at appearing the fool. Just another exasperating GRRRRRRR Trump Regime episode.

After reading that, it was out to walk to breakfast food. We were out there eating, having coffee, then walking. Food and drink were had at a place called The Green Salmon, one of our all-time favorite places. Delicious vegan food. I had plant-based sausage and Just Eggs sandwich on multigrain vegan bread with lettuce and tomato. Soooo gooood. Another had oat pancakes. No diary; no meats. All is plant-based, delicious, and amazing. Down where the rocky land holds on against the pounding waves, we watched one or more whales release flumes and show their backs. Funny how excited we get when we spot them.

Today’s song is “Renegades” by the X Ambassadors. This came about when one of our little vacationing tribe declared to a friendly coastal local that we were ambassadors from southern Oregon. Seizing the moment, The Neurons dialed up “Renegades” from 2015 into the morning mental music stream.

May the sun be your friend and peace and grace stay with you. Here I go again, on coffee wings. Cheers

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The Health Update

Like many things I post, it’s both me celebrating myself and my minor victories, but it’s also just sharing my experiences because they might help others. In this case, I’m writing about my gallbladder adventures.

Back on July 6, I had extreme abdominal pain. Went to ER. After tests and talking and examinations, turns out my bile was sludge and my gallbladder spasmed. Further testing was done, ruling other things out. I’m set up to see a vascular surgeon a couple months from now.

I researched what to eat and not to eat. Two weeks later, I mindlessly ate two butter mini-croissants and launched another gallbladder adventure. Didn’t hit the ER because the pains and feelings all dupicated what I’d had before. Just downed the anti-nausea stuff they’d given me and half a pain killer, twice.

Learning from that, I went from being ‘watch-your-sodium-and-fat’ casual to being ruthlessly anti-fat and anti-sodium. With further research, I readjusted my anti-fat stance and adjusted it to consume fats in olive oil and avocados, along with a few others. These were good fats, which might help unsludge my bile.

Meanwhile, others in netland had shared their gallbladder experiences and I took away some lessons. Now I swear by Manuka honey and peppermint tea. Both of them subdue my bile and gallbladder when they get cantankerous. That’s happening less and less frequently.

In parallel, I’ve sought additional ways to unsludge my bile. To that end, I’ve been using milk thistle, Arctic Cod Oil, NAD, and Ashwagandha every day. While medical trials and studies haven’t embraced these as helpful, I feel like they have as my symptoms diminish. Of course, I’ve been super diligent about what I eat and drink, too. And, of course, I might have a panacea effect from them.

While doing those things, I increased my hydrating, and found and ate more fibrous foods, like adding flax seed to my morning oatmeal or buckwheat. I’ve eaten some skinless grilled chicken but no other meat. I have increased my salmon intake. I eat less, always abstaining from ‘eating until feeling full’ and eschewing second courses, treats, and desserts. Dairy-based butter is an absolute no-no but plant-based butter products are okay. Full fat cheese is off the menu, and I suppressed eating any cheese, just on principle. I walk away from my plate, ignoring my inner Mom telling me to clean my plate. And, I exercise more. So now, I’ve lost ten pounds.

To deal with itching from the bile salts (they’re not 100% that this is what causes it), I turned to icing myselfly, repeatedly and abundantly. That worked to kill the need to scratch and the itching urges are ratching down in a strong trend.

Is it all working? Seems to be. Could be. Or maybe I’m fooling myself. As with so many things along life’s spectrum, time will tell.

4

Figs!

My spouse is a fignatic, a figinista, a fan of high magnitude of figs. She loves figs. Through her, I’ve come to enjoy them. Knowing this, a friend has been supplying us with figs. I snapped this photo Wenzda; we have three bowls of figs like this. Or had, as we’ve eaten a few.

This is the second go round from this fig supplier. These are huge beauties. So delicious, so nutritious, and a good source for calcium, potassium, vitamins C, A, K, and B6. We just eat them rare, although I’m cautious, as they’re high in oxalates, and can cause kidney stones. I already have that issue.

Figs been hard to come by at the stores and have become expensive. The last pint we purchased was $11 and had five small figs. None were in good shape, so my friend’s largesse is happily accepted.

Good to have friends like this.

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Limitations

I limit what I share. That’s true in life and includes my blogging.

One, I’m a private individual. Two, I don’t want it to appear as if I don’t respect and appreciate that I have it pretty good. Three, I’m boring and lead a boring life. At the same time, I sometimes decide to share because I endure something in isolation, hunting information, coping and struggling. I suspect that I’m not alone.

So, Ima gonna talk about my feet and ankles. Yes, but this is actually about edema, sodium, and hypertension.

Hypertension has plagued me my entire life. Brief doctor checkups were required when I was a child in my early teens first trying out for an organized sport. The first time, the physician said two things: “You have high blood pressure, and your ears need cleaned.”

When I was in the military, physicians would regularly order me to go through a week of coming into the clinic, hospital, or infirmary daily to check my blood pressure every day. I never paid much attention to it. It was always kind of high and never changed.

I should have been paying attention. That’s on me and my overconfidence and ignorance.

My hypertension finally caught up with me and began manifesting as edema several years ago. I have Mom’s very slender ankles, ankles which my wife always envied. Now they’re puffy. Swollen. Discolored. Stiff.

My healthcare team isn’t quite sure what causes my edema, whether it’s actually my lymph nodes, or venous insufficiency. I don’t want to oversimplify; multiple factors influence it. I always figure venous insufficiency played a large part, but I’ve also discovered that my body doesn’t deal well with sodium. Sodium is used in cooking, baking, and food processing as flavoring and a binding agent and preservative. My body decided it can’t stand sodium. When my blood results come back, high sodium levels always stand out as critically high.

This all came to a huge issue for me when I sprained my right ankle, first in May, then again in June. Both times, I was just moving when — snap – crack — my right ankle gave out and I went down in a blaze of pain.

The second time this happened, I couldn’t believe how much my foot and ankle swelled. Suckers ballooned into huge sizes. Shoes would not fit, limiting my footwear and activities.

I’ve been on amlodipine for several years to help with my blood pressure. I’d quit taking it for reasons I couldn’t even quite define for myself. I don’t know what I was thinking, for real. I resumed the med in early June. But when I went in for my annual check with my PCP in late June, my BP was 169/89. That concerned her.

It concerned me as well. She urged me to track my BP for two weeks and report the results back to her. Take your blood pressure morning and evening every day, she said. If it stayed high, we would need to address my meds. I agreed.

The first week’s results were horrendous. My right foot and ankle were also regularly swollen during that period. So was my left ankle. All of this was depressing. After the first week, I stopped tracking my blood pressure for a day because I was so upset. I had to make changes.

I’d been watching my sodium levels since the edema began manifesting. Now I carried it to hyper-vigilant levels. High levels of sodium are in so many foods. Condiments like mayo and mustard were gone, along with any salad dressings, pickles, olives, etc. I mean, I’d already cut them substantially back but now they were completely verboten. I’d treat myself to bacon once in a while before; no more. The butter we use has sodium; it was cut off. Bread was cut out. Rolls. Cheese. Salsa. Guacamole. Many favorite foods were simply eliminated from my diet. Raw fruits and veggies, which I’d always eaten in regular quantities, were eaten more frequently. I also increased my water intake. I cut down on my coffee consumption, and whenever I go to the coffee shop, I order a glass of water with my coffee. Desserts and treats are off the table.

The results paid off. My two-week average when I turned in my records to my PCP was 134/79. I had several second week readings in the 120/70 range. I had one reading of 117/72, and another of 106/69. My right foot’s swelling subsided. My ankles’ swelling declined. Besides that, I lost six pounds and an inch off my waist. I became more limber and flexible and slept better.

What I sort of realized/hypothesized was that the edema and swelling which I saw in my feet and ankles were happening internally as well. As things reacted to more fluids and less sodium, that unseen swelling also diminished.

Anyway, that’s my story. If you’re out there dealing with hypertension, high blood pressure, and struggling with edema and sodium, you’re not alone. I feel for you. I hope you can make changes and that those changes result in improvements.

They did for at least for me. It’s not over, though. I remain on that strict, almost completely sodium-free diet. Sometimes, we need to face it, this is how it must be.

And that’s how it is.

Cheers

4

Thursday’s Wandering Thought

His diet amounted to the foods he chose for his health, things his body craved, and then the comfort foods for when his body says, “Hey, it was bad day. How ‘bout some carbs?”

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The Healthy Stuff

Sickening, you know?

I was grocery shopping in a store during the ‘vulnerable hours’. Walking down the frozen food aisle as my wife shopped for baking supplies, I spied ‘healthy’ meals. You probably know of these. They proudly proclaim, ‘Organic!’ ‘Low Fat’ (or Lo Fat). ‘Gluten Free’. They like to tell about how little sugar they have and how much protein they have.

That’s all great. Checking out the sodium levels on the nutrition panels always leaves me shaking my head. Rare is the one that lists sodium levels that are in the twenty-thirty percent range of the recommended daily levels. Most are forty to fifty percent. That’s because sodium is not just for flavor, but is also a stabilizing and binding influence, and also helps extend the shelf life.

Well, how is it healthy?

We know that it isn’t don’t we? But, here in the United States, we play these games about what is healthy and safe, what’s a ‘good value’, and what’s nutritional. It’s been going on (and escalating) for decades. Remember when ketchup was classified as a vegetable under the Reagan Administration back in the 1980s?

Just a mid-morning mini-rant. Sorry. Do carry on. We’ll now return to our normal activities already in progress.

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The Sodium Take

Having experienced benign prostate hyperplasia (BPH) and then discovering my blood pressure was residing north of 220/130, I’ve become more mindful about my food and nutrition. (BP is now hovering around 136/70 now, thanks.) Searching for foods that are benevolent to my prostate, I read recommendations about celery. In my own tests, I felt that the results bore this out; eating a stalk of celery each day seemed to please my prostate.

However, I read, beware: celery has high levels of sodium. Oh, dear, don’t want that; sodium is bad for blood pressure. Wanting hard information, I hunted the net and discovered that a stalk of celery can have as much as almost thirty milligrams of sodium.

That didn’t strike me as high. As far as I could tell, that was pretty low, as long as I wasn’t eating stalks by the minute. Thinking about it more returned me more net searching about sodium levels in food.

The U.S. government’s nutrition guideline recommends that people keep their daily sodium intake below twenty-three hundred milligrams a day. There’s a big gap betweeny celery’s thirty and twenty-three hundred. For a food to be considered low sodium, it should have one hundred forty milligrams per serving, or least. Calling celery high in sodium compared to that seemed excessive.

Which prompted me to hunt for common food’s sodium levels. Fortunately, many websites eagerly compile and post this information. The American Heart Association provided a summary of the CDC’s findings in 2017. From that, they created a list of the twenty-five most hazardous foods for sodium levels in the U.S. It’s a disturbing list. They then distilled the list into the top ‘Salty Six’:

  1. Breads and rolls
  2. Pizza
  3. Sandwiches, including burgers
  4. Cold cuts and cured meats
  5. Canned soup
  6. Tacos and burritos

These are foods that I was frequently eating. I was checking fat, sugar, and fiber levels but ignoring the sodium levels. Now, it was like, holy crap. Gotta check those sodium levels, too.

I know, this is a post by the converted. I respect that response, but my ignorance went on until it was an emergency. Just thought I’d share my experience and maybe keep you from stumbling down the same path.

On the bright side, I found that beer and wine do not typically have much sodium. There’s some in them, with beer typically have eight to twelve milligrams of sodium per sixteen ounces, and most domestic red wines containing twelve milligrams per glass (imported red wines have about six milligrams); mindfulness about how much is being consumed — and what else is being consumed that day — is required.

Just like with celery.

You’re now free to resume your normal day.

7

Dandelions

I was eating some dandelions the other day. It wasn’t quite a whim. It’d begun with yard work.

We have lawns. We don’t pesticides or fertilizers on them, except some fertilizer from our compost barrels. We compost a lot of kitchen waste.

I used to pull the weeds from my lawn. We stopped doing that as we read about the bee decline and witnessed how the bees enjoyed our dandelions. Butterflies, too. But, for fire reasons, we cut the grass back to four inches high. That height also protects the roots so watering the lawn isn’t required often. In the even of drought or water shortages, of course, the first thing I do to save water is to stop watering the grass.

While I was doing the back yard cutting the other day, I was taking stock of all the dandelions we had. I knew that people used to eat dandelions as part of a basic diet and wondered about dandelions’ health impact and their taste. To the Google! Sites claim that dandelions are tremendously healthy. Here’s an excerpt from Nutrition-and-You.com:

  • Certain chemical compounds in fresh dandelion greens, flower tops, and roots are known to have antioxidant, disease preventing, and health promoting properties.
  • Fresh dandelion leaves carry 10,161 IU of vitamin-A per 100 g (about 338% of daily recommended intake), one of the highest source of vitamin-A among culinary herbs. Vitamin-A is an essential fat-soluble vitamin and antioxidant, required for maintaining healthy mucosa and skin.
  • Its leaves packed with numerous health benefiting flavonoids such as carotene-ß, carotene-α, lutein, cryptoxanthin, and zeaxanthin. Consumption of natural foods rich in vitamin-A and flavonoids (carotenes) help the human body protect from lung and oral cavity cancers. Zeaxanthin supposed to possess photo-filtering functions and therefore, may help protect the retina from harmful UV rays.
  • The herb is an ideal source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids which helps regulate heart rate and blood pressure. Iron is essential for red blood cell production.The human body uses manganese as a co-factor for the antioxidant enzyme, superoxide dismutase.
  • It is also rich in many vital vitamins including folic acid, riboflavin, pyridoxine, niacin, vitamin-E and vitamin-C that are essential for optimum health. Vitamin-C is a powerful natural antioxidant. Dandelion greens provide 58% of daily recommended levels of vitamin-C.
  • Dandelion is probably the richest herbal sources of vitamin-K; provides about 650% of DRI. Vitamin-K has a potential role in bone strengthening by promoting osteoblastic activity in the bones. It also has established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in the brain.

Sounds impressive. Curious about how they taste, I went out in the morning, harvested some fresh dandelions from the yard, and chowed down on the raw leaves and flowers.

Turns out that they taste like mildly-bitter Romaine lettuce to me. Super, I thought. I liked being able to eat it because. It’s a great added bonus to helping the bees, and it helps reduce our yard waste. I guess I have a new pastime this year, harvesting dandelions and trying new recipes. Bet they’d be pretty tasty on a grilled pizza.

I’ll let you know.

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