Diet doesn't have to be a dirty word!
Find out more tips for eating a low sodium diet click
Pulmonary Hypertension Weigh In!
For some pulmonary hypertension patients weight is often a factor that is discussed. The need to keep your body weight as close to your normal range is very important. It can often be quite difficult as PH patients due to symptoms such as fatigue and severe breathlessness, as well as side affects from medications are sometimes unable to exercise.
Being on a diet can feel like a punishment on top of your disease and any other food issues you may have already, add this to fluid build up and other factors like genetics and you can have all kinds of problems.
For a lucky few weight has never, nor will ever be an issue. But for the majority of us its usually something that is constantly in the back of our minds. The two major treatment centres at Fiona Stanley Hospital & Sir Charles Gairdner Hospital have
Dietitians attached to them specifically for the purpose of helping you with your food program management, to eat in a healthy and balanced way that considers everything in moderation. If you are struggling & need to lose weight or would just like to learn more about eating better to your advantage then ask your PH Doctor if a referral to this service is possible for you.
A smart alternative to learning about a life long change to food and maintaining good health is with Zoe's new online 8 week program "Falling in love with food".
PHNA are proud to share Zoe's eating ethos for life and urge you to log onto her pages of the Good Chef Bad Chef site and view her many tasty, healthy, balanced recipes. We love Adrian too but he eats to much bacon! He is a bit of a spunk though!
Zoe's approach to food and eating is one of pure enjoyment and "deliciousness". Her recipes are completely balanced and use many alternatives for people with gluten intolerance's, allergies, vegan and vegetarian. She uses a diverse range of the freshest produce to create her tasty dishes and healthy snacks incorporating many super foods into them for that extra boost of health and vitality. As her recipes are always low fat, sugar and salt we thought she was a perfect fit for our PH patients to give a try.
To learn about a healthy lifestyle visit Zoe's website: "Falling in Love with Food" for her online 8 week program.
see more on Zoe
(Shared with you from the GCBC website)
About Me Zoe Bingley-Pullin
When I was eighteen, fresh out of high school, I knew that my life would be devoted to good food. School had always been a struggle for me but cooking was something I always loved and something that always had a positive outcome. Creating delicious meals has been my passion and obsession for as long as I can remember. In fact, I was so certain food and nutrition would be at the centre of my life that I opted to enrolled at the Le Cordon Bleu School in London to start my training as a chef before studying nutrition.
I loved every moment of my studies and ‘ate up’ everything they taught me, literally. The one aspect of my studies I did NOT love was gaining about ten kilograms (22 pounds). I was learning to cook Parisian cuisine which, although delicious, was pretty heavy on the cream, cheeses and fatty meats...not to mention very heavy on my tummy, hips and buns!!
While expanding my knowledge of Parisian cuisine - and expanding my inseam in the process - I remembered that a family friend named Tricia Robertson ran culinary tourist trips to the south of France. Called A Taste of Provence, her programs included weekend eating and wine tours of country inns and local restaurants. I asked Tricia if I could work as an assistant for her and she agreed to take me on.While I lived in France, I immersed myself in Provençal culture and cooking. I was surrounded by many amazing culinary artists and it goes without saying that I was eating as much as I did while in culinary school in London.
At the same time I noticed an amazing thing! Despite all this eating and enjoyment of food, my waist size actually went down! I started looking trimmer, slimmer, and feeling healthier and more vibrant than I ever had. I felt free and my attitude towards food started to change. I just didn’t worry about it anymore! I was eating such a balanced and varied diet my body was getting everything it needed! No more cravings or feeling bloated and feeling sleepy in the middle of the day. I was in love!! It was not for lack of joy in the cooking and eating. Tricia and the local chefs made hearty, scrumptious meals out of the abundant local ingredients.
The cuisine emphasised fresh vegetables and fruits, lean meats and seafood. The recipes were basic, showcasing the natural, mouth-watering flavours of the ingredients themselves and not over complicating things or hiding the ingredients in dollops of bad fats. Olives and olive oil, garlic, chickpeas, onion, tomato, local fish, fennel, sage and other mainstays of Provençal cooking—these became the new colours and flavours with which I painted a healthy eating lifestyle for myself.More than anything, I was taught the importance of enjoying the process of preparing the food we were eating as well as eating it.
Everyday we went to the local markets where we were able to touch, feel and smell the ingredients we would put into our bodies only hours later. The entire process became a sensuous, dare I say sensual, celebration - a feast not only for the mouth, but also for the eyes, nose, hands and soul. Meals were long and lingered over, and involved indulgent hours of conversation…and I don’t mind saying more than a few glasses of wine.My body trimmed down while I was enjoying the food I was eating more than ever. My experience in France taught me that healthy eating can actually be a pleasure, not a chore. This way of thinking has been the essence of my nutritional philosophy ever since.
I learnt the mental and sensorial approach to food and how it can epitomise every aspect of your health. Food and nutrition really are my number one passion and my work as a nutritionist and chef is based on my life experience and how important it is to love food. My program will show you how to use the freshest, seasonal ingredients, a little lean meat, lots of vegetarian proteins like nuts, seeds and legumes, whole grains and very little sugar. I have helped many people over the years change the way they eat and think about food and I want to do the same for you!
By having a loving relationship with food I lost weight, increased my energy, reduced my cravings for sugar and other refined carbohydrates and I felt more calm and less stressed in my daily life.
Now you can too!
Gallery - visit our seasonal recipes, tips & ideas for eating well
Meet Jamie Oliver
Chef - Author - Mentor - Ambassador
Click here to see more on Jamie
Why PHNA like Jamie
Jamie's approach to everything in life is big. His passion for feeding people in a tasty, timely and affordable way and including all socio economic groups in his vision is nothing short of inspiring. He has a large range of recipe ideas from his cook books 15 min meals to 30 min meals, I can attest that the "Mock Roast Dinner" is one we do often in our house. As a PH patient I don't have the energy to stand about for endless hours so Jamie's incredible range of food ideas & healthy approach to eating may be for you.
Meet Donna Hay
Food Stylist - Cook - Editor Magazine
Click here to see more on Donna
Why PHNA like Donna
While not all of Donna's recipes are balanced for the average PH patient watching their weight, we do like her ethos for food and cooking keeping it,
Fresh, Fast & Simple. Donna has been cooking and styling food for over a decade and her empire has grown to include a multitude of offerings that make your mouth water. If you are a lover of simple ingredients made to taste delicious and prepared quickly and easily then Donna Hay's recipes may be for you.
Pulmonary Hypertension Diet
Pulmonary hypertension (PH) is a rare but severe lung disease that affects the pulmonary arteries, causing high blood pressure in the lungs. The pulmonary arteries, which are responsible for transporting the blood from the right ventricle heart to the lungs, become narrowed and blocked due to the disease. To properly pump the blood, the heart needs to work harder, becoming enlarged and weakened, increasing the risk of suffering right heart failure.
There is currently no cure for pulmonary hypertension, but there are already treatments approved by the U.S. Food and Drug Administration (FDA) that can help ease the symptoms and extend the life of the patients. In addition to drugs and therapies, there are also lifestyle alterations that can help cope with pulmonary hypertension. Eating a healthy diet according to the recommendations of a physician is one of the steps in reducing the risks of complications associated with the disease.
Importance And Impact of a Pulmonary Hypertension Diet. Diet and nutrition are important for everyone since they can determine overall health, but patients who suffer from pulmonary hypertension should be particularly aware about what can help reduce risks and improve quality of life. Determine foods and vitamins may interact with the medication, causing a buildup of excess body fluid called edema, as well as nausea and discomfort. There are also foods more likely to cause high blood pressure and obesity than others — information that pulmonary patients should be aware of.
The study “Obesity and Pulmonary Hypertension: A Review of Pathophysiologic Mechanisms” reported that five percent of otherwise healthy individuals with a BMI higher than 30 kg/m2 suffer from moderate or severe pulmonary hypertension. Unhealthy diet, overweight and obesity can result in flaccid muscles, high blood pressure, cholesterol, as well as secondary diseases like sleep apnea and heart disease. Therefore, patients who already suffer from pulmonary hypertension are at higher risk of right heart failure.
Diet Tips and Recommendations
The Pulmonary Hypertension Association (PHA) has launched a complete overview of diet and nutrition called Pulmonary Hypertension: A Patient’s Survival Guide, including tips and recommendations about the topic. These include:
High-Fat Diet in Diabetic Moms May Add to Risk of Pulmonary Hypertension in Newborn
August 29, 2016August 29, 2016 by Teresa Pais, PhDIn News, PH News.
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Children born to women with late-stage gestational diabetes — caused by a pregnancy-related, transient increase in blood sugar levels (hyperglycemia) — or to women who are overweight or obese are known to be a higher risk of pulmonary complications, namely respiratory distress and persistent pulmonary hypertension of the newborn (PPHN). While efforts to treat diabetes during pregnancy are well-established, a new study suggests that circulating lipids generated by a mother’s high-fat diet are also important in creating this risk in an infant.
To better understand the possible association between obesity, diabetes, and PPHN, a research team at the University of South Dakota studied pregnant rats with gestational diabetes being fed a high-fat diet. They found that these rats gave birth to offspring with pulmonary complications, which lasted the three weeks they were alive. The data were published in the journal PloS One, in a study titled, “Consequences of a Maternal High-Fat Diet and Late Gestation Diabetes on the Developing Rat Lung.”
“To date, there are very few studies investigating the effects of maternal HF diet on pulmonary development, and to our knowledge, no other study has looked at the combined effect or followed offspring past the perinatal time-point,” the team wrote.
Researchers gave female rats a high-fat diet four weeks prior to mating. When the animals became pregnant, and eight days before delivery, the team induced diabetes in the animals. Because researchers wanted to exclude postnatal influence from diabetic or high-fat mothers, the pups were fed by normal foster mothers.
The team found that pregnant rats under a high-fat diet had an offspring mortality rate 89% higher than pregnant rats with diabetes or those given a healthier, control diet. Importantly, researchers found that high-fat diet combined with gestational diabetes affected lung maturity and lung function in the surviving three-week-old offspring. The combination reduced the lung’s ability to stretch and expand, known as lung compliance, in the young rats.
Based on lung vessel and alveolar morphological studies, the team proposed that impaired maturation and vascularization of the lung is probably multifactorial. Glucose, insulin, fatty acids, and inflammatory factors together seem to contribute to lung abnormalities.
The authors concluded that the study may offer new therapeutic strategies to decrease lung complications in babies born to obese and diabetic mothers.
“Knowledge gained provides a foundation for the investigation of preventative and therapeutic strategies aimed at decreasing pulmonary morbidity in at-risk infants. A desperate area in need of ongoing research is to continue to understand how a maternal HF [high-fat] diet could exacerbate the effects of diabetic pregnancy,” the authors wrote.
Note: Pulmonary Hypertension News is strictly a news and information website about the disease. It does not provide medical advice, diagnosis or treatment. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.
Diet & PH
Cut back on salt and sodium
Stay away from stimulants
Get more garlic
Keep Vitamin K intake consistent
Keep a Journal
Know your body
How Gordon Ramsay Helped My Child With Food Allergies Conquer Her 'War With Food'
Food. It’s something we as a society enjoy. We center entire celebrations around it. Delicious delicacies dance on our taste buds as we laugh and dance with our friends. You’ll find it at important political deliberations, celebratory meals for our heroes and birthday parties around the world. Food surrounds us.
But what happens when those delicious delicacies wage war on our bodies instead? It begins an endless battle…
In 2008, we were blessed with a beautiful little girl who we named Abby. Her gorgeous blue eyes looked back into mine and I knew nothing would ever be the same. I would do anything for her. Little did I know how much she was worth fighting for. We brought her home from the hospital and three days later we would begin a journey we have yet to come back from.
There were signs in the beginning. She seemed uncomfortable breastfeeding. To my dismay, she wouldn’t take to it, so we began using infant formula. It didn’t help. She cried consistently as if she was in pain. She was profusely vomiting. Not being one to wait, I immediately took her to see her pediatrician.
The physician we had at the time rolled her eyes at me. I was a first-time mom. “Babies spit up. It’s what they do.” Well spit up maybe one thing, but projectile vomiting is an entirely different beast. We went back to that physician two more times. Each time I was brushed off or ignored. I was adamant on being heard. I knew something was wrong and no one could tell me otherwise.
Twelve pediatricians later, I found a doctor who actually listened to me. She wrote down my concerns and questions. Then she referred me to a gastroenterologist at a children’s hospital. It turns out I wasn’t just an over-protective, first-time mom. I was right. Something was wrong.
In October of 2010 my beautiful little girl was put under general anesthesia for her first of many endoscopies. After reviewing the biopsies, the doctors gave us her diagnosis: eosinophilic esophagitis (EoE). My husband and I were relieved to finally have a diagnosis. We went from relief to worry as our fingers swiped across tablets, phones and computers trying to find as much information as possible. We were on a roller coaster ride. If only we knew we were just about to reach the peak of the first drop.
The GI wanted us to immediately remove food from her diet and begin allergy testing. Abby has undergone every possible kind of food allergy testing there is. With the results not always being accurate, we were trying to find a needle in a haystack. She was also put on a steroid slurry mixture of budesonide and Splenda. After a year and a half, we switched children’s hospitals. We found one closer to home. Being closer to home meant less of a drive, and it also opened the doors for better treatment.
After our first visit we knew we had found the doctor for our daughter. He greeted her before us. He asked her questions and waited for her response, listening to every word. He asked her, “Abby, would you like to feel better? I can’t fix this, but I will try my hardest to keep you as healthy as possible. You’ll have to help me. OK? You tell me how you feel every time and I will keep it all in my notes.” He was true to his words. The first step of treatment was removing all of the top eight common allergies. An endoscopy would be scheduled to determine the severity of her EoE. This would be her seventh scope in just two years.
Unfortunately, the results of the biopsies were disheartening. She had failed to pass a clear scope with no counts of eosinophils in her esophagus. Her GI sat with us and went over all of our options. We could continue with the steroids, remove a few more foods and hope for the best, or we could eliminate all food from her diet. She would be strictly elemental formula which would be administered to her stomach via G-tube. At this point she was labeled with failure to thrive (FTT). I knew the steroids were only masking the cause, so we made the tough decision of going with a g-tube.
Abby was elemental for the first three months. She was healthy, thriving, happy and no longer felt the symptoms associated with her disease. My husband and I both agree, if we could go back in time we would choose for her to have a g-tube sooner. It was a game changer for her.
Slowly, we added foods back one at a time. Abby would have a scope after each food to see if there was any damage. For the first year and a half, we were able to add fruits and some vegetables back.
She has not added a new food in over a year.
Her health took a different turn in 2014. She became severely ill in just a matter of two days. I rushed her to the emergency room where she ended up being air lifted to the same children’s hospital where her GI was located. Abby had meningitis. Over the years, she has had several cases of pneumonia, strep and upper respiratory infections. During her stay in the pediatric intensive care unit, Abby was also diagnosed with immunodeficiency. Her immune system was almost nonexistent.
The immunodeficiency combined with her EoE was a new battle. Abby began to refuse food — including food we already knew was safe for her. After speaking with counselors at the children’s hospital, she began therapy for food aversion. It wasn’t the texture, taste, or look of food that kept her at bay. It was the fear. She was afraid of food. Abby knew what it felt like when her body rejected food and she no longer wanted to feel that way. I didn’t blame her. To be honest, I would probably feel the same way. The therapy was more of an outlet for her to express herself to someone other than a parent without judgement. It was the best decision we have ever made for her mental health.
Abby’s therapist has encouraged her to express her feelings whether in art, writing or even screaming into a pillow. I can’t imagine what it must feel like to be the only person you know with EoE and a g-tube. She has never met a child with EoE who has needed formula or a g-tube. I’m sure she must feel very alone in that sense.
One day I noticed she was intently watching her brother eat. She wasn’t upset by it, but more interested in what his food tasted like since she couldn’t have it.
He described it for her, and her eyes lit up.
She began watching cooking shows on television. Her number one love being “Master Chef Junior.” We watch episodes on repeat on our DVR. Her interest was in the judges. She loved to see how they commented on the different presentations, tastes and textures. Somewhere during those episodes, she fell in love with Gordon Ramsay.
She began cooking with me at home and her interest in food took off. She took notes when we ate. Everything was recorded. Sometimes we had to rank our meals from least favorite to favorite. Abby had an interest at home. She had a voice at home, but not in the outside world. She wouldn’t speak up for herself. Instead, she would deal with whatever the day dealt her, then she would come home and have a difficult time with the family. I advocate proudly for my daughter. Mother bear is definitely a title I wear proudly. I will “go to battle” for her in an instant, but when I noticed my voice was louder than hers, I knew we had a problem.
I spoke to her therapist, and we began encouraging Abby to speak up vocally. What we didn’t expect was her choice of actions.
She stayed in her room for two nights “writing stuff” to Gordon Ramsay and she asked us not to bother her.
On the third day, she brought a sheet of paper to my husband.
He read it over and told her it sounded wonderful. Abby wanted to mail her letter to him. I scoured the internet and could only find one address. I told her we would mail it, but I couldn’t promise he would get it. She then asked me to record her reading her letter so Gordon could hear it.
Abby is not camera shy. We have made videos before in efforts to raise awareness for EoE. To her this was no different. She sat down on a chair in her room and I recorded her reading the letter. It was the first time I had heard the letter. Only her dad had read it prior. I learned that day I was only an “OK cook.” We posted her video on Facebook and YouTube. Then we tweeted it to Gordon Ramsay. A friend of mine shared it again for me and the tweet took off. The next thing I knew, Gordon Ramsay was asking for me to contact him directly. I was screaming with excitement while Abby slept. When she woke up, the next morning we showed her Ramsay’s response. She was thrilled just to hear from him.
Abby was hoping for an email or possibly a letter with a recipe inside. What none of us expected was the hospitality of Gordon Ramsay and the Master Chef Junior staff. Abby was treated to a trip of a lifetime. We flew to LA to meet Gordon, watch a live recording and take a tour of the studio. But what made this trip the most memorable for her was the food. Ramsay and his staff took the time to learn what her safe foods were, how to read labels for allergens and what foods to avoid. They took the time to listen about her disease.
Then, they did something I have been trying to do for over eight years. Ramsay and his staff made her a delicious meal completely safe for her and she ate every. single. bite.
Gordon Ramsay personally served her and watched her take the first bite. The smile on his face was so genuine and sincere. He was just as excited as she was when she watched people eat. To our amazement, he had an apron made for Abby while she was there. She wears her master chef apron every day while she helps me cook in the kitchen. She still watches Master Chef on repeat. I don’t think her interest in food will ever change. Gordon Ramsay and his staff have cemented a love for food in her.
Even if she can’t enjoy it, she takes an interest in other people enjoying it. When she cooks her meals with me, she says it’s practice. Abby wants to open a “top eight allergen-free restaurant” when she’s older so people with food allergies won’t have to be scared anymore.
If you ask her why, she will tell you “No one will have to eat alone anymore. It won’t be scary. Everyone can be happy and safe.”
Her “war with food” isn’t over, but she is conquering it every day by not letting it control her decisions in life. She has her feet planted firmly in the ground and nothing is going to stop her. Abby is amazing. I’m so proud to be her mom.
The Mighty is asking the following: Share a powerful moment you or a loved one has had with a public figure. Or, write a letter to a public figure who you feel has helped you or a loved one through his or her work. Check out our Submit a Story page for more about our submission guidelines.