Q. What steps do you take when your physician says your sodium is low A. Drugs That May Be Prescribed By Your Doctor for Hyponatremia(low sodium):
Sodium levels must be corrected carefully. If your blood test results indicate you have a very low sodium level, your healthcare provider will cautiously correct the levels, to a "safe level."
Intravenous (IV) fluids with a high-concentration of sodium, and/or diuretics to raise your blood sodium levels.
Loop Diuretics - also known as "water pills" as they work to raise blood sodium levels, by making you urinate out extra fluid. The fluid that is lost (called "free water") is usually replaced with an IV solution that contains a high level of sodium.
A common example of this type of medication is Furosemide ( Lasix). You may receive this medication alone or in combination with other medications.
The precise mechanism through which fluticasone propionate affects rhinitis symptoms is not known. Corticosteroids have been shown to have a wide range of effects on multiple cell types (., mast cells, eosinophils, neutrophils, macrophages, lymphocytes) and mediators (., histamine, eicosanoids, leukotrienes, cytokines) involved in inflammation. In 7 trials in adults, fluticasone propionate nasal spray has decreased nasal mucosal eosinophils in 66% of patients (35% for placebo) and basophils in 39% of patients (28% for placebo). The direct relationship of these findings to long-term symptom relief is not known.
Research has explored the possibility of replacing SSL with the use of enzymes . Enzyme technologies, by themselves, have not been able to completely replace SSL. A major limitation of enzymes is the production of gummy bread of unpredictable quality. Also, enzymes often do not augment dough strength, which is necessary to prevent loaf collapse during baking. Currently, enzymes are being used in conjunction with SSL to maximize the shelf life of bread. SSL is very good at increasing softness of bread during the first week after baking. Enzyme technology works best after the first 5 days of shelf life. Therefore, bread with optimal softness throughout the desired shelf life is obtained by using a combination of these technologies.