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Aldosterone affects the Diastolic Blood Pressure and often when systolic pressure is good (110-130) and diastolic pressure is low (below 70) it is caused by low aldosterone so this is also a measure of correct mineralcorticoids.
Fludrocortisone (Florinef) is started at a ¼ of a tab, as it is a very potent steroid and changes your body's fluid balance. Increasing to 1/2 tab after 7-10 days depending on reactions and severity of problems. It is raised in this manner, 1/4 tab at a time, until the BP is normal and low aldosterone symptoms disappear. If at any time BP goes too high it should be reduced.
It can also cause fluid retention and pressure headaches, so these are signs of too much, or possibly it is lowering potassium too much so this is why electrolytes need to be checked often as you adjust this.
which turns off cholesterol synthesis in the liver
The GI was introduced back in 1981 to rate the glycemic character of the carbohydrate in individual foods like bread, breakfast cereal, rice, pasta, apples etc. The purpose was to exchange one carbohydrate source with another in your meals and snacks (e.g. replacing a high GI breakfast cereal like corn flakes with a low one like natural muesli). The decision behind the cut-offs for rating high GI (70 or higher) and low GI (55 or less) foods, was based on the spread of GI values among the single foods that had been GI tested.
Increasingly we are asked about the GI of mixed meals and the effect of extra protein and fat in the food on GI and blood glucose response. Eaten alone, protein and fat have little effect on blood glucose levels, but that’s not to say they don’t affect your blood glucose response when they are combined with a carbohydrate-rich food. Protein will stimulate additional insulin secretion, resulting in lower blood glucose levels. Protein and fat both tend to delay stomach emptying, thereby slowing the rate at which carbohydrate can be digested and absorbed. So, a high fat meal will have a lower glycemic effect than a low fat meal even if they both contain the same amount and type of carbohydrate.
We believe there’s a real need to define the difference between a low GI diet and/or meal and a low GI food. Because a low GI food is defined as 55 or less, everyone has made the reasonable assumption that a whole diet that averages 55 or less is a low GI diet. In fact, the average Australian and American diets already have a GI of around 55–60 because we eat fruits and dairy foods which are naturally low GI. So, to reduce the risk of chronic disease, we believe we need to aim lower and suggest that 45 is a better cut-off point for a low GI diet.
Why 45? Well, we know from numerous around the world that the daily average GI of the diet of people in the lowest quintile (20% of the population) is about 40–50. Similarly, in a meta-analysis in of 15 experimental studies investigating the role of low GI diets in managing diabetes, the daily average GI was 45. Since this average GI has been proven to have significant health benefits in people with existing diabetes and in reducing the risk of chronic diseases like heart disease and diabetes, and importantly, people can and do achieve it in real life, we believe a GI of 45 or less is what we all need to be aiming for.”