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HIGH BLOOD PRESSURE (HYPERTENSION): DIETARY CONSIDERATIONS

High blood pressure is not a disease, but a body’s defensive and corrective measure, initiated to cope with pathological conditions in various functions of the body, such as general toxemia, impaired kidney function, glandular disturbances, defective calcium metabolism, degenerative changes in arteries (arteriosclerosis), overweight, emotionally caused dysfunction in vaso-motor mechanism, etc. Thus, the objective of the biologically oriented doctor is not to lower the pressure with drugs or even with specific vitamins or foods, but to eliminate the reasons for blood elevation, i.e. to remove the causes of the condition. When these are removed, the blood pressure will go down to normal by itself. Nutritional or other programs suggested below are aimed at removing the causes of high blood pressure.

The Airola Diet with emphasis on low sodium, high potassium foods: vegetables, fruits, seeds. Millet, buckwheat, oats and rice are best cereals. Raw goat’s milk in small amounts.

Avoid all animal proteins (except goat’s milk). Avoid coffee, alcohol, salt, and all strong spices, especially mustard, black and white pepper, ginger, nutmeg, etc. Such spices can be contributory causes of high blood pressure and heart disease.
Eat plenty of raw green leafy vegetables and raw fruits. Watermelons are beneficial. Garlic is specific for high blood pressure, eat a lot of it. Russian research showed that two foods are specific in reducing high blood pressure: garlic and buckwheat (rich in rutin).
Eat small meals – do not overeat. Remember, obesity is one of the main causes of high blood pressure.

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CARDIO & BLOOD

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