Saturday, November 29, 2014

The DASH Diet to Reduce High Blood Pressure

By Rex Scott


What you eat impacts your odds of developing high blood pressure. Recent studies prove that blood pressure tends to be lowered by simply following the DASH (Dietary Approaches to Stop Hypertension) diet plan. This in conjunction with eating a reduced amount of salt provides the largest benefit and may even prevent the development of high blood pressure.

The DASH eating plan is composed of: Eating more fruits, vegetables, and low-fat dairy products; Decreasing foods that are higher saturated fat, cholesterol, and trans fats; Eating more whole grains, fish, poultry, and nuts; Eating less red meat (specifically processed meats) and desserts; Consuming foods high in magnesium, potassium, and calcium.

Beginning the DASH Diet

The DASH food program involves consuming a specific quantity of servings every day from a number of recommended food groups. The quantity of servings you require may vary, depending on a person's caloric needs. When beginning the diet, ease into it and make progressive modifications. Take into account taking on a diet regime that enables 2,400 mg of salt every day (approximately 1 teaspoon). Subsequently, after your body has adjusted to the diet, further decrease your salt intake to 1,500 mg per day (about 2/3 teaspoon). These amounts include all salt eaten, including salt in food products as well as in what you cook with or add at the table.

Here are some ideas to get you going on the DASH diet: Add a portion of veggies at lunch and dinner; Add a offering of fruit to your meals or as a snack food; Use only half your regular serving of butter, margarine, or salad dressing. And try to use low-fat or fat-free condiments; Substitute low-fat or skim dairy whenever you would ordinarily use whole milk or cream; Minimize beef to 6 ounces a day. Have a few vegetarian meals as an alternative; Add more vegetables and beans into your diet. Instead of typical snacks with a lot of salt, eat the unsalted versions or opt for unsalted nuts, raisins, fat-free yogurt, frozen yogurt, unsalted plain popcorn without butter, and raw vegetables; Examine food labels mindfully to buy products that are lower in sodium.

The DASH Eating Plan is so effective, it is recommended by: - The National Heart, Lung, and Blood Institute (one of the National Institutes of Health, of the US Department of Health and Human Services) - The American Heart Association (AHA) - US guidelines for treatment of high blood pressure - The Mayo Clinic

The DASH diet not only helps lower blood pressure. A study from 2010 found that regular exercise combined with the DASH diet increased mental activity in overweight adults by 30%.




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3 Soups To Help Reduce Your Blood Pressure

By Owen Jones


Nowadays lots of people in their Forties and Fifties are being told that they have high blood pressure and that unless they induce major lifestyle changes soon, then they will be on blood pressure tablets for the remainder of their lives. The fact is, that once your body gets used to these tablets it is extremely hard to get off them.

Therefore, if you have been given this warning, take it seriously. The doctor's advice can take different forms, but it usually encompasses: lose weight; stop smoking and drinking; take more exercise and eat less salt.

In the spirit of this latter piece of advice, I have put three low salt soup recipes from three different countries in this piece. I hope you enjoy them.

Recipe One: Germany

Two Bean Soup (Zwei Bohnensuppe) (Serves Four)

1 1/4 cups white beans, dry 1 cup cut green beans 1 green onion, chopped 1 potato, peeled & chopped 2 tbls unbleached flour

Garnish =================== 4 oz ham, chopped 1/4 cup celery,diced 1 onion, yellow, diced 1 tbls unsalted butter (optional) 3/4 cup beef broth, unsalted 1/4 tsp pepper 1 parsley, sprig

The beans can be either fresh or frozen, but do not use canned. Boil the beans until softish; add the potato and continue to boil. Add the flour to thicken when the potato is cooked. Stir well. Serve in bowls and then add the garnish. Crispy bread is a good accompaniment.

Recipe Two: Ireland

Sorrel Soup (Serves Eight)

1 lb Sorrel 3 oz unsalted butter (or margarine) 1 substantial onion, chopped 2 tbsp flour (heaped) 2 1/2 l stock 2 tbsp breadcrumbs 1 pepper 2 egg yolks 150 ml cream

Wash the sorrel well and chop it up. Heat the butter or margarine in a saucepan and only soften the sorrel and onion in it. Shake the flour on to the vegetables and mix well. Let it cook for about 1 minute. In the meantime bring the stock to the boil, then add to the pan. Add the breadcrumbs, add pepper to taste, and bring to the boil, then simmer for around 1 hour covered. (It can get liquidized at this stage, if liked). Whisk the egg yolks with the cream then add a little of the hot soup to the mixture, stirring well; then add gradually to the soup pot, mixing well on the heat, being careful not to let it boil.

Recipe Three: Russia

Borsch (Serves eight)

1 cup navy beans, dried 2 1/2 lb beef, lean 1/2 lb slab bacon 10 cups cold water 1 bay leaf 8 whole peppercorns 2 cloves garlic 2 tblsp parsley, dried 1 carrot 1 celery stalk 1 red onion, big, chopped 1 tsp salt (optional) 8 beetroots for soup 2 beetroots, small 2 cups green cabbage, shredded 2 leeks, large, sliced 3 potatoes, cut into eighths 1 can (1 lb 13 oz) tomatoes 1 tbspn tomato paste 3 tbspn red wine vinegar 1 lb kielbasa (optional) 2 tbspn flour 1 tbspn butter, melted 1/2 cup sour cream (optional)

Cover beans with water and permit to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to the boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion. Cover and simmer on a low heat for around 1 1/2 hours.

Scrub beetroots for soup and cook in boiling water until tender, around 45 minutes; drain and dispose of water; cool. Peel and cut every beetroot into eighths. Scrub small beetroots; grate; cover with water to soak.

Remove meat from soup; lay aside. Strain soup into another pot and add cooked beetroot, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon.

Bring to the boil and simmer for 45 minutes. Chop kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form a paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid yet discarding beetroots. Add beetroot liquid to soup.

Additional sugar or vinegar can be added for a sweeter or sourer flavour. Cut meat and place in individual soup bowls. Pour hot soup with vegetables on to meat. Garnish every serving with a spoonful of sour cream, if desired.




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