Congestive Heart Failure
Eulogy for Belva Lee Hoffman Barrus
2My mother is dead. She died two weeks ago in her sleep, just days after spending the week with my daughters. She was sixty-two years old. By her doctor’s estimate, she probably fell victim to cardiomyopathy, a disease I have been living with for the past three years, but one which my mother did not know she had.
How does a person not know they have a terminal illness? My mother’s description of her heart ailments was rudimentary at best. I always suspected she had it, but whenever I asked her she assured me she did not. Now she is gone, and yet all the signs and symptoms were there for me to see. The swelling, the exhaustion. Her medication regimen was wrong for cardiomyopathy, and she was unaware of the requirement for a low sodium diet. An ICD might have kept her alive in the event of sudden cardiac arrest, but one was never implanted. To my knowledge, it was never even suggested to her.
I am so angry about this, because I have seen it time and again with older patients. A sense among doctors that the patient is not capable of grasping the medical condition that will take their life, an acceptance that death cannot be prevented, so they don’t bother to educate them on what they need to know to keep going.
“It was probably the cardiomyopathy,” the doctor said.
And I will wonder forever whether her death could have been forestalled a few more years.
–
What follows is the eulogy I wrote for my mother and delivered on Friday, July 15, 2011:
Thank you all for coming — I know my mom would be grateful to see so many friends and family present here tonight.
Three weeks ago, I drove up from my home in Washington, D.C. to spend the night at my mother’s. My cousin Jennifer and her family were coming down to visit, and she needed her air mattress back so Jennifer’s sons would have somewhere comfortable to sleep. As usual, I got there much later than I’d planned.
My mother was on the phone when I arrived, but she still ushered me into the kitchen where she made me a lollipop. If you’re not from Hagerstown, and even if you are, you’re probably thinking it’s a kind of candy on a stick — but not so. A lollipop, as my mother explained to me, is a snow cone with ice cream. In this case, it was a strawberry snow cone, made from a strawberry syrup my mom made herself. She was very proud that she had done it, as it was not an easy process. She said she’d bought the snow cone maker so she could make snow cones for my daughters, but I could tell by the twinkle in her eye that she also bought it for herself. She loved to cook, and more importantly, she also loved her own cooking.
After she got off the phone, she went into great detail about how she had extracted the syrup from fresh strawberries — a process that would have made a chemist proud. Although I am a competent cook in my own right, I got lost halfway through the story. But the truth was there, my mother had done it in her own kitchen. It was amazing.
We went on to spend the rest of the evening together chatting in the living room, both of us reclining in our chairs. It was a wonderful night, cheerful, hopeful. We talked about my daughters, about family and the future. We talked a little about my dad. Then we went to bed. As always, my mom came into my bedroom before retiring to make sure I had everything I needed.
In the morning, we said our goodbyes and I headed for home. As always, my mom saw me out to the driveway, and I honked at her as I drove off. It occurred to me as I headed down Independence Road that this was the first night we’d spent alone together in eighteen years. And although I didn’t know it then, it would also be the last.
When I got the call that my mother had died, I thought back to that night — it was hard to believe that it had really happened. It was the kind of thing that people write about in books, a little closure before a major character passes on. But I had spent the evening with my mom, sat at her table and ate her wonderful snow cone with ice cream. It was real.
I know this because my Aunt Linda reminded me a few nights ago that she was the one on the phone with her when I came in. And so I have confirmation, there was a witness — my mind isn’t playing tricks on me. I did get to say goodbye to my mom. I feel so fortunate, many people don’t get the chance. But I did, and I will always be thankful for that night for the rest of my life.
Many people here knew Belva Barrus in different ways — as a friend, a sister, a mentor, a mother-in-law, a grandmother. As her son, my perspective is different. I know more of the story, but with my mom, only she knew her entire story. But I’ll try to share what I can with you.
My mom was born in 1949 in Fort Pierce, Florida, to her parents, Carl and Ruth Hoffman. She was the second of five siblings — three sisters: Betty, Donna and Carla and a brother: Craig. She grew up in the town of Okeechobee, which, if you look at the map, is next to the big lake in the center of the state.
Her childhood, by all accounts, was happy. She spoke often of her parents, her sisters and her little brother. She remembered those early years in stunning detail, and spent many hours sharing stories of her childhood with my daughters, who enjoyed retelling them to Tina and me.
When she came of age in 1967, my mother left Okeechobee for the United States Air Force. She spent four years in the service, with a long stint at Misawa Air Base in Japan, where she met and fell in love with a charismatic young man from Grand Island, New York named Grant Barrus. They married in Sapporo, Japan in 1971.
After leaving the Air Force, my parents moved to Hagerstown, MD to be close to my dad’s parents. And after three years of trying, they finally had a son — me, Grant Jeffrey Barrus — in 1974.
Growing up, my mom was my constant companion — the two of us walked to the library every few days and came home with stacks of books. We spent long summer days together as my father worked, and my mom eventually got a part-time job as a lunchtime aide at Bester Elementary, where I went to school.
In 1985, that job turned into a instructional assistant position at Winter Street Elementary School. For the rest of her life, my mother worked for the Board of Education, as a paraprofessional, serving stints at schools around the county, including Robinwood Early Childhood Center and Clear Spring High School.
For most of her career, my mother worked with young children, so when she was transferred to Clear Spring High School, she was nervous. Working with teenagers was new to her, but it didn’t take long before she found it just as rewarding. She spoke often of her colleagues at school and the students she met. Her job was such a rich part of her life, and it meant a great deal to her.
When my father passed away in 1993, it was a difficult time for my mom. She had sat at his side as he died of cancer and losing him was devastating. But my mom was an incredibly strong person — she picked herself up and built a new life for herself. She had always been independent, had always done things for herself. But this time in her life showed her the kind of strength she really had — she was capable of almost anything she committed herself to. And that was a lot.
My mom was a born problem solver. I was reminded of this last week when, as I sat with my father-in-law as he changed my oil, he found a plastic flap under my car that someone had tied up meticulously with a tie. I then remembered a few months ago when my mother noticed that flap dragging under the car and insisted that she tie it up. Whenever she found a problem, she fixed it.
As I grew into an adult and married, my mother insisted that I have a child. This was a fight that went on for several years, as I was not certain I was ready. But my mother wanted her granddaughter. So I took no small pleasure in shocking her when I called to inform her told that the doctors said there would be not one, but two children. She couldn’t believe it — she refused to believe. “There must be some mistake?” she said. “Twins?”
There was no mistake. When Rachel and Anya were born, my mother was there to help. And during that difficult first year full of pneumonia and asthma and long hospital stays, my mom was always there to pull us through. She taught us nearly everything we needed to know about parenting — from changing diapers, to mixing formula, to bathing the girls. Tina and I were so scared, but my mom gave us the confidence that we could do it as well as she could.
Throughout their lives, my mother was my daughters’ best friend. They believed, as I did, that she could do anything. They loved their Nana so much — she always made sure they had everything they needed. She was always hunting through yard sales for clothes and toys and anything they might need. And she sewed dresses for them and their dolls.
When Rachel had a special teddy bear named Robin and Anya had no similar toy, my mother gave her Tracker the basset hound.
But most importantly, my mother shared her life with them. She told them stories of her childhood in Okeechobee, of her days in Japan, and stories of what their father was like when he was a little boy. These are stories that either I didn’t know or didn’t remember, stories that live on inside my girls as they remember them.
The week before my mother died was spent with my girls. Together, they did many of the things my mom did with me when I was a boy — they went to the library, they went swimming, they flew kites and read stories. Every day, Tina and I heard reports of the adventures they shared together. It was a happy week for them, and also bittersweet knowing now that my mother would pass away just a few days after. But the blow of what happened is blunted somewhat by the knowledge that her last week on earth was spent with the two people she loved most — and that so few of us will get to leave this life with our days filled with love. My mother was so fortunate.
Who was Belva Barrus? She was a grandmother, mother and wife. She was a sister and a friend. She organized her clothes by color, and loved blue and lavender. She loved to read, and sad stories always made her cry. She loved to laugh and to cook and to pick out clothes for her granddaughters. She kept a book of birds and checked off a bird every time she was lucky enough to spot them. My fathers old hunting binoculars were never too far away. She took her camera with her everywhere, so if she saw a beautiful stand of flowers she could stop her car and photograph them.
And most of all, she was happy with her life — she felt lucky for what she had. She had no complaints, no regrets. She did not feel bitterly about the way things turned out like so many of us do, but fortunate that things turned out so well.
When I close my eyes, I can vividly see my mother’s face. She is smiling, her eyes glowing, laughing. This is how I remember her, and I’m not capable of remembering her any other way. I am so sad to have lost her, but I feel so fortunate to have been her son.
It was not until just after she died, that I realized something. All my life, I believed that my sense of honor and right and wrong came from other people. From my father, from men in my life. But the truth is, that my mother was who taught me tobe honorable — it was her who taught me that the right thing is often the hard thing, and that other people’s feelings are more important than my own. She lived up to a strict code of conduct — a belief in right and wrong, in always doing good, in helping other people whenever they needed it, regardless of the cost to herself.
This is not something I was able to acknowledge when she was alive, but I acknowledge it here, now. My mother was the best, most honest, most decent person I have ever known. And the world is a little darker now for not having her in it.
My favorite songwriter is a folk singer named John Darnielle. A few years ago, he recorded an album called “The Life of the World to Come,” where each song was based on a different biblical verse. My favorite song on that record is called “Matthew 25:21,” which is about a mother who died too young. I’ve been going back to it a lot since I first learned about my mom.
He writes:
“You were a presence full of light upon this earth
And I am a witness to your life and to it’s worth”
Goodbye, mom. I love you. I will always miss you.
News, Good and Bad
0A year ago, I would never have imagined finding myself where I am today. I just had my annual round of heart tests and learned that my heart appears to be recovering. This is something you can’t take for granted, but my ejection fraction — the measure of heart function — has tripled since it was originally recorded over the Christmas holiday in 2008. Similarly, my heart/lung function has improved. I’m nowhere near the normal range, but it’s so much better from where I started. It feels like a rebound and a second chance — I am almost certain to join the elite club that has beaten the 7 percent two-year survival rate for cardiomyopathy and congestive heart failure. I am alive, and I feel incredibly lucky.
On the other side of things, however, I am getting divorced. This life event, which began last summer, is nearing its end. What a strange, terrible and wondrous journey it’s been. I have seen my identity scattered into atoms and then reconstituted. This is the second time in two years that this has happened — the first challenged my notion of what it means to live, and the second has made me reconsider what it means to love. There are two major boundaries in my life’s history — the first separates me from my near-death experience and everything that came before, the second separates me from my marriage and all that has come after. I know that I am still fundamentally the same person I was two years ago, but I’ve changed so much that I have a hard time viewing my past self as me. The things I thought were most important just don’t count, anymore.
Through it all, I feel hopeful and optimistic. Friendships have greater importance to me now, and new people have entered my life. My experiences have broadened and taken on greater substance. I am no longer content to slumber through the daily grind, but to experience things, both good and bad, as an active participant.
And I think it’s safe to say that I don’t have any more regrets.
Why I had my Halo Emblem Tattooed on My Arm
1As Aaron Wolfe, my old friend and the tattoo artist who did the piece, said to me: “People are going to be asking you about this tattoo for the rest of your life. And you can tell them whatever you want — you can tell the truth, or you can lie. It’s your choice.”
There are plenty of lies to be had, for sure. One of my acquaintances thought it was an outward symbol of the apocalyptic times in which we live. A sign of pessimism regarding the future. And though I am pessimistic about the future, it’s not the reason I got the tattoo.
Nearly two years ago, as I’ve written in the past, I was diagnosed with cardiomyopathy and congestive heart failure. I was expected to die — and I went through a grueling two weeks of hospitalization that was one part health care, one part imprisonment. My clothes were stripped from me, and I was forced to wear a hospital gown that thousands of other patients have worn. No underwear, no socks of my own, my every moment managed by a legion of doctors and nurses. When I got out of the hospital, I was an emotional disaster — fatalistic, broken, riddled with anxiety and depression.
And as silly as it sounds, one of the things that got me through it was a return to playing Halo 3 online with my gamer friends, of taking up the emblem that I’d used since 2004 and Halo 2, of going into virtual battle under my standard and kicking ass. When I crossed the one year survival mark, I knew I wanted to get a tattoo — and I knew I wanted to get that emblem on my arm. It just took me some time to get up the nerve to have it done.
And now it’s there, the gas mask rendered in negative space on a solid red field. It encompasses most of my right bicep, and when I look down and see it, I remind myself that I am a survivor, that I have lived longer than any medical doctor thought I would. It is my standard, and it will always be a part of me — long after Halo is gone, or I’ve moved on from gaming, it will still represent me as a fighter and a survivor. It is inevitable that I will be hospitalized again, but I will not lose my dignity when they strip my clothes and hook me to machines. I will look down at my arm and know myself. And regardless of what’s done to my body, I will still be whole.
Adapting to a Low Sodium Diet Part III: Counting Sodium
0Okay, so I’ve defined what a low sodium diet is, and I’ve told you how to prepare your kitchen for the changes to come. What I have avoided, however, is how a low sodium diet works. This is the hard part — and I have to admit, it was difficult for me when I started. But if it’s the choice between surviving and needing a series of complicated and dangerous surgeries to stay alive, then it’s a choice I’m willing to make. Just remember, LVAD’s require a line in your torso that comes out of a permanent wound. This wound must be meticulously cared for to avoid infection, and you can never shower or live too far away from an electrical outlet to power the device and charge the incredible amount of batteries you must carry with you at all times. A heart transplant is procedure where your heart is removed and replaced with another person’s heart — in order to keep you alive, you must take some pretty powerful drugs with a host of side effects to ensure that your immune system does not reject your new heart. Both procedures will keep you alive, but neither is preferable to keeping your own heart.
A low sodium diet will allow you to keep your own heart — it won’t eventually remove the need for an LVAD or a heart transplant, but it will forestall that inevitability. So think about that before you decide that you really can’t do it.
The approach I take is based on the Weight Watchers diet. Every day, I give myself a certain allotment of sodium — in the beginning, it was 2,000 milligrams a day, but now it’s about 1,500 milligrams a day. Every meal I eat, I determine the amount of sodium in it and subtract it from my total. Once I get down to zero, I don’t permit myself to eat any more sodium.
It took me a very long time to get the formula just right. It requires reading the nutritional label on everything you buy, and making sure that whenever you eat something, you stick to the serving size as a measure of sodium.
For example, a jar of Green Mountain Gringo Salsa is 90 mg of sodium per two tablespoons. That means that if I want a modest helping, I can eat four tablespoons for 180 mg of sodium. It doesn’t sound like a great amount — and it isn’t — but before I mastered cooking my own sodium-free salsa, it was the way I had to go.
Following the serving size is the key — even though I don’t believe for a moment that it’s an accurate representation of how much sodium is in a given portion of food, it is the best measure we have.
Now, there’s plenty of food that contains only trace amounts of sodium — fresh fruit, vegetables and fresh meats. I don’t bother to count them, although some stricter adherents to the low sodium diet do. This is your choice to make — for me, I worry about prepared foods and sauces, but if you want a perfect count of sodium, you should look up the sodium values in fruits, vegetables and meats and add them into your total. It’s up to you.
To give you a general idea of what my typical day looks like, here’s what I eat, with the understanding that I don’t go over 1,500 milligrams (mg) of sodium:
- For breakfast, I have two granola bars and a piece of fruit. The granola bars are at 50 mg each, totaling 100mg of sodium. The fruit I count as 0, so I am left with 1400 mg of sodium for the rest of the day.
- For lunch, on work days, I have a frozen Healthy Choice meal. It’s not a lot of food, but the sodium levels are pretty low, and I’ve come to really like them. I prefer the “Cafe Steamers” line of meals, especially the Cajun-style Chicken and Shrimp bowl, which costs 570 mg of a sodium. This leaves me with 830 mg of sodium for the rest of the day.
- Now, I prepare most of my dinners from scratch, but it didn’t used to always be that way. Before I cooked everything from scratch, I used off-the-shelf products. For a spaghetti dinner, I would fry up some ground pork or hamburger and add it to some Classico sauce. The spaghetti itself, cooked without salt, is 0 mg of sodium. Classico Tomato and Basil sauce is 310 mg of sodium for a half cup, so one cup comes out to 620 mg of sodium. That leaves me with 210 mg of sodium for the rest of the day. Recall that I don’t count the meat, which has only trace amounts of sodium.
- Later that evening, I’ll have some chips and salsa as a snack. The no salt added restaurant-style tortilla chips from Whole Foods have 0 mg of sodium per serving, so I can eat as much as I want. The salsa, as previously reported, is 180 mg of sodium for 4 tablespoons, so that leaves me with 30 mg of sodium, just under my maximum for the day. And I’m finished.
- Remember, you should always supplement your meals with fresh fruits and vegetables.
That’s only an example of what I consider to be an “easy” day of low sodium living. You can eat a lot more if you make your foods from scratch with fresh ingredients. In future installments in this series, I’ll go through a week of how I eat now, including recipes, and show you just how livable a low sodium diet really is.
And one final note, after a year of living on this diet, I’ve lost over 45 lbs! I went from size 36 pants, to size 32 pants, and the 32′s are kind of baggy. So if watching your weight is an issue, this is a great way to lose weight and stay off the transplant list. A win-win, in my book.
Adapting to a Low Sodium Diet Part II: Preparing Your Kitchen
2Now that you’ve decided to adopt a low sodium diet, the first thing you need to do is throw away all the salt in your home. This means boxes of Kosher salt, sea salt and regular old table salt. Think of it as poison that must be disposed of, because it will literally poison your heart. Flush it down the toilet if it makes you feel better, but make sure not even a packet of salt remains.
If you’re on heart medication, don’t even think about trying a salt substitute. Salt substitute is typically potassium chloride, and heart patients often have issues with too much potassium as a side effect of their medication. There’s no need for you to increase the amount of potassium in your system — so salt substitute is out. Also, do you really want to put something in your body called “potassium chloride?”
Next you need to throw away all your ketchup, hot sauce, barbecue sauce, pickles, relish, spaghetti sauce, canned vegetables, canned and packaged meats, hot dogs, canned soups, boxed soups, bullion, salted butter, margarine, lunch meats, all frozen meals (except for Healthy Choice and Lean Cuisine), cheeses (except for swiss) and any other prepared foods you might have. You won’t need these, either — they are just as toxic to you as the table salt. You can, however, keep the ice cream if you stick to the serving size.
Oh yeah, and that salt shaker you keep on the counter — you can throw that away, too. I know you thought I’d miss that, but I don’t miss anything.
It is also strongly recommended that you stop drinking caffeinated beverages — this includes so-called de-caffeinated coffee and tea. Herbal tea may be okay, but check with your doctor, first — you don’t want it to interfere with your meds.
By now, your kitchen has been thoroughly emptied, and you are no doubt wondering what’s going to happen next. Don’t worry, all will become clear in due time. Stick with me, and please trust me. The hard part is over. Now on to the fun part.
Getting Equipped
Since you’re going to need to start cooking for yourself, you’re going to need to be properly equipped. Here are the essentials of any good kitchen:
- At least 1 large pot
- At least 2 sauce pans
- At least 2 frying pans
- At least 2 baking sheets
- At least 1 pizza pan
- At least 1 cheese grater
- At least 1 broiling pan
- At least 2 mixing bowls (a set containing many different sized bowls is recommended)
- A set of good sharp kitchen knives
- At least 2 large spoons for stirring
- At least 2 spatulas
- At least 1 vegetable peeler
- At least 1 whisk
- At least 1 garlic press
- At least three pairs of tongs
- A small cutting board
- A large cutting board
- Assorted large sealed containers for flour, sugar, rice and other supplies
- Large and Medium Freezer Bags
- Microwavable storage containers (such as Gladware)
- 1 spicerack
- 1 slow cooker (such as a Crock Pot)
- 1 food processor
- 1 mixer
- 1 tri-color male beagle (for purposes of spill clean-up)
Spices
Spices are critical to cooking, especially now that you’ve eliminated salt. Here’s what I would recommend:
- Black Pepper
- Red Cayenne Pepper Powder
- Chipotle Pepper Powder
- Cumin
- Sodium-Free Chili Power
- Sodium-Free Italian Seasoning
- Sodium-Free Garlic Powder
- Dried Oregano
- Dried Cilantro
- Dried Basil
- Dried Parsley
- Fennel Seed
- Crushed Red Pepper Flakes
- Mrs. Dash (a blend of different peppers and spices often marketed to heart patients)
Obviously, you can add more to your taste — just make sure you check the label and are 100% confident that the spice contains no sodium. Many powders, including Chili Powders, contain salt, so be careful.
Basic Ingredients
The following items are the basic ingredients for many low-sodium recipes, and you should always have them close at hand:
- Several cans of Hunts no salt added tomato sauce
- Several cans of Hunts no salt added tomato paste
- Several cans of Hunts no salt added stewed tomatoes
- Several cans of Hunts no salt added diced tomatoes (they even make basil, garlic and oregano-seasoned varieties!)
- Several cans of no-salt added black beans (or dried black beans)
- Several cans of no-salt added garbonzo beans/chick peas (or dried garbonzo beans)
- Vegetable Oil
- Extra Virgin Olive Oil
- Flour
- Sugar
- Corn Starch
- No-salt added butter
- Rice (whatever kind you prefer — I usually have long-grain white rice in my kitchen)
- Low sodium chicken broth
Ketchup
There are two major brands of no-salt added ketchup: Heinz and Hunts. The Heinz ketchup tastes the most like “real” ketchup, but uses potassium chloride as a salt substitute. The Hunts ketchup does not include a salt substitute, and tastes a little strange if you’re used to regular ketchup. I personally use the Heinz brand because I like it better, but I try to be conservative with how much Heinz no-salt added ketchup I eat due to the potassium chloride.
Meats
Fresh meats contain trace amounts of sodium, but in general are safe for you to eat. As long as the meat is fresh and not pre-marinaded, you should be all right. I regularly eat:
- Chicken
- Hamburger
- Ground Pork (which I make into homemade sausage)
- Steak
- Fish (though I don’t really like fish that much)
Fruits and Vegetables
Fresh fruits and vegetables only contain trace amounts of sodium, so you can usually eat as much as you want. For fruits, I would recommend that you get whatever you like, but as fresh vegetables are used in most recipes, I would recommend keeping a supply in your fridge.
I generally keep my kitchen stocked with the following fresh vegetables:
- Russet baking potatoes
- Red onions
- Fresh white garlic
- Roma tomatoes
- Vine ripe tomatoes
- Serano chili peppers
- Jalapeno chili peppers
- Red hot chili peppers
- Anaheim chili peppers
- Green or red bell peppers
- Fresh tomatillos
- Fresh cilantro
- Fresh mushrooms
- Cucumbers
Breads
Breads are tricky, because they tend to contain a lot of sodium. Many people on a low sodium diet get bread makers to make their own bread, but I’ve found most of the low-sodium bread recipes to be pretty terrible overall. I generally keep hamburger buns around that are 150 mg of sodium per serving. For sliced bread, Ezekiel Bread (found in the freezer section) tastes great, and is fairly low sodium.
Lately, I’ve been baking my own sodium-free pita bread once a week.
Cheese
There’s no easy way to say this, so I’ll just come out with the truth. Most types of cheese have too much sodium for you to eat. There are low-sodium brands out there (particularly at Trader Joe’s), but they are very difficult to find. The only cheese you can safely eat is swiss, which usually comes down to 40mg of sodium per slice.
I keep around Kraft’s extra-thin sliced swiss, and Harris Teeter’s store brand aged shredded swiss. I don’t eat any other kind of cheese due to the high sodium content. Fortunately, I like swiss a lot, but it was tough for me to give up cheddar.
Fresh mozzarella (the kind that comes as balls in liquid) is also usually fairly low sodium. But other than that, you’re going to have avoid any other kind of cheese.
Condiments
If the serving size for a condiment is under 60mg of sodium, I will usually keep them around. For instance, I keep yellow mustard around, and usually add a teaspoon to burgers. However, I never go over the serving size. If a condiment contains more than 60 mg, I usually don’t bother with it — it’s wasted sodium that I could spend on something more meaningful.
Spaghetti Sauce
Alas, low-sodium spaghetti sauce is generally terrible. Francesco Rinaldi and Amy’s Organic are the only two major brands that offer a truly low-sodium sauce, and I don’t care for either. Other brands offer a “heart healthy” variety, but usually contain the same level of sodium as the non-heart healthy varieties. I usually make my own spaghetti sauce — it’s easy to prepare and tastes great.
Getting Supplies
If your local grocery store doesn’t contain much of what I outline above, I would recommend making a monthly outing to the nearest Whole Foods to stock-up on low-sodium supplies. If that’s not an option for you, there are a number of online stores that offer low-sodium products. These tend to be overly expensive, but if they’re the only option you have, then you should use them:
Adapting to a Low Sodium Diet Part I: Introduction
1Recently, my cardiologist contacted me about helping other patients adjust to a low sodium diet. In the world of cardiomyopathy and congestive heart failure (CHF), I am a rare success story — a patient who has successfully adopted the radical diet that can help prolong the life of someone with chronic heart disease.
The survival rate for someone with CHF is 7% in the two years following diagnosis. This rate is worse than many aggressive forms of cancer, including lymphoma and breast cancer. Now, this isn’t from a lack of medical solutions — there is a whole host of tried and tested heart medication out there to help patients survive. In addition, there are implanted cardiac defibrillators (ICD’s) that can shock a failing heart back to life and correct dangerous arrhythmia (I have one of these installed); left ventricle assist devices (LVADS), which augment and support a failing heart, and ultimately, heart transplant. Experimental options also exist — the stem cell and artificial organ creation fields offer promising treatments in the future — but they are largely untested and for now are not a viable option.
No, the key problem with CHF patients is their inability to adopt a true low sodium diet. A failing heart is too weak to pump fluid through the body — this results in the accumulation of fluids in the neck, ankles, hands and lungs. The role of CHF medication is to reduce the load on the heart, limit the fluids that accumulate in the body and reduce blood pressure so the heart doesn’t have to work as hard. But as doctors will tell you, heart medication is not enough. Diuretics are not enough. You need to radically reduce the sodium in your diet — without doing so, you will inevitably succumb to the symptoms of CHF.
Reducing sodium in your diet sounds easy enough, but most patients don’t have the medical and dietary knowledge to understand what a low sodium diet entails. In addition, our society depends largely on processed or prepared foods, which are literally contaminated with sodium. The average American is supposed to eat just 2,000 milligrams of sodium a day, but in fact consumes more than 5,000 milligrams. A low sodium diet is vaguely defined as being under 1,500 milligrams of sodium a day, just 500 milligrams shy of the recommended norm. But with many meals containing twice that amount, it’s very difficult, if not impossible, to figure out how to achieve that diet without help.
When I was first diagnosed with CHF in December of 2009 and sent home after a week-long hospitalization, I had completely succumbed to depression. I lay on the couch, I felt horrible, and I was convinced that I was going to die. My wife and mother made various low sodium meals for me, but without a guide on how to do it, I was mostly given unseasoned chicken and plain rice. Low sodium, yes, but akin to eating mushy cardboard.
At this point, patients often give up. They decide they can’t live without regular food, and they pack it in, hoping that they get by on their meds alone. But something happened to me that gave me the inspiration to move on.
As I lay on the couch, contemplating my own mortality, I watched a three-day marathon of Anthony Bourdain’s show, No Reservations, on the Travel Channel. Anthony Bourdain, if you are unaware, is a former chef and author who travels abroad to learn about other cultures through their food. Watching this show, I also watched different types of food being prepared, often in developing world conditions. So many of the dishes I saw looked amazing, and I was struck by how easy they seemed to be to make given the sometimes less-than-ideal conditions in which they were prepared. Now, I had basic cooking utensils in my kitchen, but like many Americans, I ate out every night. I rarely used them. But now I had an idea: I could learn to cook without salt.
I combed the Internet, and found an amazing site — Low Sodium Cooking.com — that contained recipes specifically created for heart patients. Its author, Dick Logue, has survived for 10 years without a heart transplant or LVAD due to his commitment to a low sodium diet. This is five times the expected survival rate of a CHF patient. If Dick Logue could do it, then maybe I could, too.
My favorite food is chips and salsa. With very few exceptions, store bought salsa is filled with sodium. Dick had a recipe for salsa on his site. So, against my better judgement, I hauled myself out of bed and with my family in tow went to the Harris Teeter supermarket in the Adams Morgan neighborhood of Washington, D.C., and bought myself the supplies I needed to make it. This was an incredibly difficult trip — both emotionally and physically. I was sure I was dying. I wept while I was in the store, gathering the vegetables I needed. I had never cooked anything that complicated in my life. But I was going to make something I liked, and I was going to at least go down enjoying food, again.
So I made that salsa — it took me three hours, but I did it. My wife even made low sodium chips for me out of tortilla shells (I would later discover unsalted tortilla chips at Whole Foods that contain 0 mg of sodium). It wasn’t quite what I wanted, but it tasted good enough. I could do this.
Now, it’s been a year and a half since that moment. Last weekend I made homemade pitas, Greek-style lamb kabobs and rice pilaf with less than 150mg of sodium content. My ejection fraction, the number that describes how strongly your heart is pumping, is just 15%, but I go to work every day, cook most of my own food myself, and live a relatively normal life. My lung function, while not normal, is good enough at rest — I am not drowning in my own fluids. No coughing, no shortness of breath, and I have the ability to walk fairly long distances (though days in the sun can wipe me out). Many people with better heart function than I have are on heart transplant lists and have LVADS installed. The only difference between them and me is diet — I am on an aggressively low sodium diet, and they are not.
I can’t describe how many patients I’ve met over the last year with classic heart failure symptoms who say they can’t do this. But the reality is, they choose not to. They can do this. CHF is a horrible disease, but unlike cancer, it’s something that you can fight — you can take action to help ensure that you don’t succumb to it. As I said, Dick Logue has lived for 10 years and still works full time, and I have lived over a year and also work full time. I’m not special — I’m just a normal person who adapted his diet. And despite what you might think, you can, too.
Over the next few weeks, I will describe how I adhere to a low sodium diet and still enjoy eating. I prepare food every night that I enjoy, and it contains very little sodium. This series is mainly for the purpose of sharing with my fellow patients at the Washington Hospital Center congestive heart failure clinc, but hopefully other patients will find this helpful. Much of what I’ve learned, I’ve learned from other people on the Web, and I will reference them as much as I can. Please keep in mind that I am not a doctor or dietician — you should always check with your doctor if you have any questions about my advice.
This is my personal blog, and I will admit that I write about a wide range of subjects, of which cardiomyopathy and CHF is one. I hope you aren’t turned off by the political beliefs espoused on this site — what we share as heart patients transcends political disagreements. I want to help you live, just as others have helped me live.
Remember, you can do this. You will have to change your life — there’s no question that it’s a difficult transition — but it’s one you can make. You can both eat well and survive. I promise you, this is something you can do.


