Article: Excessive sodium can cause an unhealthy amount of fluid retention and may result in high blood pressure. Both of these issues could result in high creatinine levels. Maintain a low-sodium diet. Stay away from salty foods and drinks, and opt for low-sodium versions of common food products (canned soup, bottled sauces, etc.) when available. Your daily average range of sodium intake should be between 2 to 3 grams per day, if not lower. Avoid foods that are rich in protein as much as possible. Red meat and dairy products can be especially bad for you. Dietary sources of creatine are most commonly obtained through animal products. While these amounts are not usually harmful, they can pose a problem for someone already dealing with abnormally high creatinine. Note that you do need protein in your diet to maintain adequate amounts of energy and keep your bodily functions running smoothly, so you should not cut it out completely. When you do consume protein, try to obtain it from plant-based sources, like nuts and other legumes. Vegetarian diets are often recommended to bring down high levels of creatinine and reduce the risk of kidney disease due to high blood pressure or diabetes. Eat foods rich in vitamin C such as berries, lemon juice, parsley and cauliflower. Your kidneys may have a hard time processing phosphorus-rich foods, particularly if you have high creatinine levels. Because of this, you should try to avoid foods like: Pumpkin and squash, cheese, fish, shellfish, nuts, pork, low fat dairy products, and soybeans. When dealing with kidney issues, try to avoid eating foods with a high amount of potassium because that potassium can accumulate in the body if your kidneys cannot process it correctly. Foods that are rich in potassium include: Dried fruits, bananas, spinach, potatoes, beans, and peas. Since creatinine is a waste product of creatine, taking creatine supplements will result in a greater build-up of creatinine in your blood. For the average person, this is not much of an issue. If you are an athlete or bodybuilder taking nutritional supplements to improve your performance, though, creatine might be included in these supplements and should be cut out.
Question: What is a summary of what this article is about?
Limit your sodium intake. Keep an eye on your protein intake. Increase your consumption of plant-based foods. Avoid phosphorus-rich foods. Limit the amount of potassium you consume. Stay away from creatine supplements.
Article: Resting the muscles and using ice packs should take care of a pulled muscle within a few days. If you experience severe pain that won't dissipate, see a doctor. You may have a severe injury that needs medical attention. If your doctor determines your injury needs extra care, you may be given a pair of crutches or a sling so that the pulled muscle can rest. Prescription-strength painkillers may also be administered. In rare cases, a pulled muscle requires physical therapy or surgical care. Sometimes muscle pain is related to something besides overexertion. You may think you pulled a muscle during a physical activity, but if you experience these other symptoms at the same time, make an appointment to see a doctor: Bruising Swelling Signs of infection, like itchiness and red, raised skin. Bite marks in the area of soreness. Poor circulation or numbness in the area where the muscle pain is felt. . If your muscle soreness is accompanied by any of these severe symptoms, go to the emergency room or immediate care center to find out what's going on: Your muscles feel extremely weak. You have shortness of breath or dizziness. You have a stiff neck and a fever.
Question: What is a summary of what this article is about?
Monitor your pain. See a doctor if you have other related symptoms. Seek immediate attention if your symptoms are severe
Article: There are many different types of frostings, icings, and glazes you can use to finish your butter cake, and a vanilla buttercream is a common and delicious choice. To make this frosting: Place 1 cup (225 g) of softened butter in a mixing bowl or the bowl of a stand mixer. Beat on medium for about three minutes. Working in 1/2-cup increments, add 3 to 4 cups (345 to 460 g) of confectioner's sugar (add closer to 4 cups for a firmer icing). When all the sugar has been incorporated, turn the beaters to high and mix for 10 seconds. Add a pinch of salt and 2 teaspoons (12 ml) vanilla. Beat until incorporated. Beat in 2 to 3 tablespoons (30 to 45 ml) of milk or cream until the frosting reaches the desired consistency. This is a variation on a basic buttercream, but the brown butter adds a richness and nuttiness to the frosting. To make this frosting: On medium heat, melt 6 tablespoons unsalted butter (85 g) in a small saucepan. Stir constantly until the butter foams, bubbles, and turns a golden color. This will take about four to six minutes. Remove from the heat and cool to room temperature. In a mixing bowl, add butter, 3 cups (345 g) confectioner's sugar, and 1 teaspoons (9 ml) vanilla. Beat on medium speed, and slowly add 3 to 4 tablespoons (45 to 60 ml) milk until you achieve the desired consistency. Chocolate is another great frosting type for a butter cake, and can add another dimension to the vanilla flavor of the cake. This recipe is similar to a vanilla buttercream, but you add chocolate and malted milk powder to the mix and use less vanilla. In a mixing bowl, add cup (115 g) softened unsalted butter and 1 teaspoon (6 ml) vanilla. Mix on low to combine. Continue mixing, and gradually add in 2 cups (230 g) confectioner's sugar, cup (59 g) cocoa powder, cup (65 g) malted milk powder, and a pinch of salt. One tablespoon (15 ml) at a time, add in 7 tablespoons (105 ml) of milk until the frosting is smooth, light, and spreadable. Citrus glazes also work well with butter cakes, and they are less rich than a buttercream frosting. You can use any citrus you want, or a combination, including orange, lemon, lime, grapefruit, or any other citrus you prefer. For the glaze: In a medium bowl, whisk or beat together 1 cup (115 g) confectioner's sugar, teaspoon (the zest from a small wedge) orange zest (grated), and 1 tablespoon (15 ml) of juice from a freshly squeezed orange. Whisk until all the ingredients are incorporated and you have a smooth icing.
Question: What is a summary of what this article is about?
Make a basic vanilla buttercream frosting. Try a brown butter frosting. Indulge with a malted chocolate buttercream frosting. Go for an orange glaze.