Sunday, July 27, 2008

Blood Pressure and Vegetable Juice

Blood Pressure and Vegetable Juice
Carrot juice is high in beta-carotene. It can reduce the risk of heart disease leading to high blood pressure. Carrot juice helps to maintain normal blood pressure by regulating heart and kidney functions. A recommended dose is an eight-ounce blend of one part celery juice, one part carrot juice and one part water, taken at least once a day.

Carrots are high in potassium, which can help prevent and control high blood pressure. Researchers have found that people who take potassium-rich diets have a low incidence of hypertension. Limiting sodium intake to 1,500 mg a day will have a dramatic effect on reducing your blood pressure. Another recipe is equal parts - carrot, celery, parsley and, spinach juice. This juice helps to alkalize the bloodstream and remove deposits from blood vessels. Drink 1 pint daily in 8oz or 4oz increments.

In February this year, researchers at London School of Medicine discovered that drinking just 500ml of beetroot juice a can significantly reduce blood pressure.

Other vegetables used to treat high blood pressure include: garlic, which slows down the pulse rate and modifies the heart rhythm. Boiled Potatoes in their skins are a valuable food for lowering blood pressure. They absorb very little salt, are rich in potassium and magnesium but not in sodium salts. Parsley is very useful in high blood pressure as it contains elements, which help maintain the blood vessels.
Blood Pressure and Vegetable Juice
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