Hypertension

Garlic (Allium sativum L.) is one of the foods and natural remedies most studied in the treatment of cardiovascular diseases like high blood pressure, cholesterol, heart disease, etc.. The origin of the garlic must be seen in Asia. In Ancient Egypt and Classical Greece enjoyed a lot of garlic to treat many medical acceptance emphasizing care diseases of the heart, high blood pressure, etc..

The allicin apparently one of the most significant active or potent garlic.

Presentations and ways to take the garlic
Tradition says that “cooked garlic, garlic lost” because experience has proven popular raw garlic is more effective than cooked garlic, especially in the treatment of high blood pressure.

* The Mediterranean cuisine garlic has always had a special place (along with olive oil). The most common is that finely cortadito serve with olive oil and sometimes with a little parsley. Very typical Mediterranean dishes such as gazpacho, pesto, aioli sauce (ajoaceite), bread with tomato, aubergine, etc.. always contain garlic.
* There are people who swallow one or two whole garlic cloves half a meal (two to four cloves of garlic per day). Keep in mind that there are “stomachs” not tolerate crude.
* The macerated garlic oil has been one of the most common ways of taking garlic for good health and fight, especially against high blood pressure. In a liter of olive oil will, for at least three weeks, about 20 cloves of garlic, peeled and cut in half. We can take a couple of teaspoons of the oil on bread or on food.
* In the herbalists and pharmacies often find garlic capsules, tablets, tincture or extract in the form of operculum or “pearls” of jelly with garlic oil. Its development is usually very careful so that one side feels good, we do not disturb the stomach and of course nobody our breath “not betray us.” The dose depends on the concentration of the product (see packaging) and the patient.

Garlic, great remedy for High Blood Pressure
Garlic can assume in most cases a unique natural remedy for high blood pressure and other cardiovascular diseases as “attacks” these issues from several angles:

* Garlic is hypotensive or lower high blood pressure (hypertension).
* You hypercholesterolemic or helps reduce cholesterol and triglycerides. While garlic is increasing, in many instances, or good cholesterol HDL.
* Work in regulating high blood glucose or sugar in the blood.
* Improves elasticity of the arteries and heart, while keeping them clean of fat and the circulating blood is more fluid because of its purifying effect.

Thus in cases of high blood pressure can help, with garlic, to improve the whole “circuit” cardiovascular.

Contraindications of garlic
Whether you take several garlic raw or in pill form daily to be taken into account should not consume those who have blood clotting problems, tendency to bleeding and people with stomach problems, without consulting your doctor.

Did you know …?
One trick to prevent us repeat that garlic extract is the green that is inside. Chewing a coffee bean is very helpful to our breath does not smell like garlic. At first some people smell like garlic or lightly perspire but is an effect or discomfort as only indicates momentary normally we are discharging toxins from our body.

In all cases we recommend checking with your doctor, therapist or other qualified health provider.

Consuming high levels of corn syrup, high fructose sweetener used in many beverages and foods-may increase the risk of developing hypertension. That’s the conclusion of a study presented at the annual conference of the American Society of Nephrology to be held in San Diego, California. According to investigators, the reduction in consumption of processed foods and soft drinks containing the sweetener may help prevent hypertension.

The high fructose corn syrup (HFCS), was created in 1970 from the starch or cornstarch. It is very similar to table sugar as they both consist of the same elements of sugar: glucose and fructose, and both contain the same amount of calories per gram.

However, no HFCS sugars come from fruit but a highly purified mixture of cornstarch, without the nutritional benefits of it.

Cheap alternative
Since HFCS is a cheaper alternative sweeteners from sugar cane, are used primarily in the beverage industry, processed foods and sweets. And its use has spread in the last 20 years due to its properties to soften texture, add volume and retain moisture from food. Its use has been linked in the past to the rise in obesity, particularly in the U.S., where it is consumed widely.

Control of hypertension
As noted by the researchers of the Center for Health Sciences at the University of Colorado at Denver, “the consumption of HFCS has increased parallel to the rates of obesity have increased dramatically over the past 20 years.”

But the authors add that “although this reflects the dramatic increase in the prevalence of hypertension, studies thus far have failed to consistently show a link between excess HFCS in the diet and hypertension.” In the new study, scientists analyzed 4528 adults over 19 years without previous history of hypertension.

Participants completed questionnaires about their consumption of HFCS in foods such as fruit juices, soft drinks, bakery products and sweets. Scientists found that people who ate or drank more than 74 grams per day of HFCS (equivalent to 2.5 sugary drinks per day) showed a higher risk of hypertension.

This means that a diet with more than 74 grams of HFCS per day led to 28%, 36% and 87% greater risk of developing high blood pressure levels of 135/85, 140/90 and 160/100 mmHg, respectively. (The normal reading for blood pressure is below 120/80 mmHg).

Empty calories
“These results indicate that high fructose consumption in the form of added sugars is significant and independently associated with blood pressure levels higher by a U.S. adult population without a previous history of hypertension,” says Dr. Diana Jalal, who led the study.

“We need more studies to see if the low-fructose diet can normalize blood pressure and prevent hypertension development,” he adds.

In addition to HFCS are many other ways to sweeten foods and beverages we consume, such as dextrose, cane syrup, maple syrup, fructose, molasses, honey and of course the table sugar (sucrose). But most of these, experts say, are “empty calories that offer no nutritional value. The World Health Organization recommends limiting sugar intake to less than 10% of daily calories.