The Jersey Heartbeat - It's Great to be Alive and to Help Others
The Mended Hearts, Inc.
Hearts of Jersey Chapter #179
March 2010

  

People who have heart failure may have heard their health care providers tell them “we need to stop this vicious cycle.” Then they change or add specific medications and order a low salt diet.

What does this all mean? What is this “vicious cycle?” We will explain in this issue of the CHF corner.

To begin we need to start with the basics, technically called pathophysiology, the changes caused by a disease.

There are many causes of Heart Failure (HF), but no matter what the reason, the same series of events almost always takes place:

At first, these reactions by the body are actually a good thing. Retaining salt and water increases the pressure in the heart, allowing it to beat stronger. Epinephrine (adrenaline) levels increase which increases the heart rate. Again, this is good at first, since it helps the heart keep up with the body’s demand for blood.

Heart Failure begins when these responses continue to occur over any length of time. The heart is working much harder than it is designed to, and it begins to wear out, getting weaker. This is known as cardiac remodeling. You want to remodel your kitchen, but you definitely don’t want to remodel your heart.

This is the standard concept of HF’s vicious cycle. When you have HF you need to prevent this chain of events by taking specific heart failure medicines such as ACE Inhibitors (enalpapril, altace lisinopril), Beta Blockers (coreg, metoprolol, and toprol), Diuretics (lasix, bumex, and demadex), aldosterone inhibitors (inspra, spironalactone).

These medicines, along with a 2gm low salt diet and sometimes restricted fluid intake, will help to prevent the triggering of “the vicious cycle” preventing fluid retention and HF exacerbation.

a mere flourish

Roasted Red Peppers and Portobello Mushrooms

Olive oil spray
6 medium red bell peppers
4 medium Portobello mushrooms stems removed  

Olive oil spray
1/4 cup plain rice vinegar
2 tsp sugar or to taste

Spray broiling pan or grill rack with olive oil spray. Broil peppers 3-4 inches from heat on broiling rack or grill until almost completely black turning peppers to char evenly. Remove from heat place in bowl and cover with saran wrap for 1/2 hour. Slice peppers in half and remove stems, seeds, and veins. Gently peel skin off using fingers or rubbing between paper towels. Discard skin. Slice roasted peppers to desired thickness and place in a large bowl. Set aside.

Spray mushrooms with olive oil spray. Spray broiling pan or grill rack with olive oil spray. Heat pan for several minutes over medium-high heat. Grill mushrooms for about 30 minutes, or until meaty and juicy. Slice mushrooms to desired thickness and add to sliced peppers. In a small bowl, whisk together vinegar and sugar until sugar has dissolved. Pour over vegetables: stir gently. Serve at room temperature.

This recipe has only 2 mg of sodium, 26 calories, 6 gm carbohydrate and 0 mg of cholesterol. It serves 12 half-cup servings.


the end