NUTRITIONAL CURE FOR HYPERTENSION

Studies of large populations in the U.S. and other parts of the world have shown a negative correlation between calcium intake – and therefore of the amount of dairy products consumed, since dairy products account for about 70% of the average person’s total calcium intake – and high blood pressure. This finding is independent of weight, age, race, alcohol intake and hours of physical exercise per week.

The risk of developing high blood pressure is especially high among women over 55, who eat very few dairy products. Experiments on animals showed that calcium supplements reduce blood pressure. The same is true of humans, according to a double blind study conducted by Dr. McCarron: high blood pressure (especially systolic pressure) was normalized in 45% of subjects who were given a daily calcium supplement of 1000 milligrams. The older the subjects were, the more their blood pressure dropped, especially among women.

– If you suffer from hypertension, start by reducing your intake of salt and foods that contain a lot of salt (salted peanuts, crackers, prepared foods, etc.). Also avoid processed meats, fat cheese (opt for low fat cheese instead), chocolate and too much alcohol.

– Eat lots of garlic – it’s an excellent diuretic, and helps prevent blood pressure from rising too high.

Recommended foods

– garlic

– algae

– artichokes, eggplant, dandelion, leeks,

– black currant, cherries, straw- berries, raspberries, myrtle

– oranges, grapefruit, grapes and fresh fruit in general

– turnip

– olives

– rice

– rye

Foods to avoid

– anchovies, caviar, shrimp, herring, lobster, cod, sardines, salmon

– bacon, lard

– beets, spinach, fennel

– coffee

– processed meats, ham

– glutamate

– parmesan cheese

– licorice

– salt

Note that recent studies have shown that persons with high blood pressure tolerate moderate doses of salt fairly well.

Ask your doctor for advice about how much salt you should consume.

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