Blood Pressure pills?

[thumperjb]

I went to my Dr. day before yesterday and my blood pressure was way up. He looked back thru my chart and it has never been above 120/70 now it is 160/110 he had me come back yesterday for a recheck and it was the same. He gave me pills to reduce it but they contain a diuretic. What do I do? I am loosing slow but sure and I don't want to screw it up... I also don't want to put my health in jeopardy.

I thought for sure this WOE was making everything health wise better.. I have lost over 30 Lbs. why would my pressure suddenly shoot up like that?

BTW he is completely supportive of the Atkin's WOE/WOL I was expecting a fight but he was all for it. :) I was all ready with my reasons for staying on the eating plan.. he sorta took the wind outta my sails hehehehe

[jjcontact]

Last January I had a sudden increase in blood pressure. I was put on BP pills and sent to a cardiologist for testing. In the end, it resolved when I discontinued the Class 3 steroid cream I had been prescribed for a rash (I just didn't make the connection that a skin cream could cause my high BP). Can you think of something that has changed even if it seems like it doesn't connect to the increase in BP?

[fairchild]

With that reading right now blood pressure is what is putting your health at risk. Keep taking your blood pressure and see what levels you are getting 140/90 is high enough to be diagnosed with hypertension.
You can get high blood pressure from having another illness, when it is without another illness then it is a tough one to diagnose but usually easier to control.
Losing weight, which you have done, is usually the path to reducing your blood pressure. Smoking, drinking alcohol and caffine are all things you can not do if you have this condition. Also limit sodium intake and try to limit sources of stress. The medication is needed to control this level but eventually you should be able to control it without medication. Dont worry about it interfering with your weight loss right now. Maybe there are some meds that effect the metabolism less so, you could see what the Atkinscenter says.
I am sure your Dr asked you this, but what other than following Atkins has changed since you last had your blood pressure checked? Things you wouldnt think about may make the difference in figuring this out.

[doreen T]

If you are eating more whole eggs and red meats than you were previously, it's possible that you've developed a sensitivity to arachidonic acid. AA is a fatty acid found in the FAT of red meats and egg yolks. Here is what the Drs. Eades of Protein Power have to say about AA:.... there are some people who may have problems with large amounts of red meat and large quantities of egg yolks. These people: have elevated blood pressure and/or cholesterol, retain abnormally high amounts of fluid, and/or suffer from inflammatory conditions such as skin rashes, asthma, allergies, bursitis, or arthritis.

It’s not the cholesterol in red meat and egg yolks that is the problem. It’s the fact that they are high in arachidonic acid, which can promote or worsen the above conditions.

Here is the strategy for these folks to follow: Eliminate red meat and egg yolks from your diet completely for three weeks. At the end of the three week period, take stock of your health. Has it improved? Eat a large portion of red meat and eggs for a couple of meals and observe what happens. If your problems reappear of get worse, you are sensitive to arachidonic acid and should have these foods only once in a while. When you do have them, make sure to remove as much of the fat from the beef as possible. Grill the beef. This will reduce the arachidonic acid by as much as 35%. Another option is to marinate the meat in a combination of red wine and olive oil or light sesame oil for 24 hours before grilling. (discard the marinade)

As far as eggs are concerned, have no more than one or two whole eggs at a sitting, and eat egg whites the rest of the time. Also, you should avoid margarine altogether (as everyone should).
Choose lean cuts of red meats where the fat has formed an easy-to-trim-off layer, as opposed to being marbled throughout the meat. Avoid ground meat, as the fat is mixed throughout. Use yolk-free egg substitute such as Egg Beaters or Break Free.

Just a thought :idea:


Doreen