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Bp Zone

by Jerome Princy (2019-12-06)


Variables beyond genetics Bp Zone Review are psychosocial, economic, cultural, environmental, and other determinants that affects human physiology - these are not well delineated to date, though research documenting a correlation between high blood pressure and socioeconomic status does exist. The "New" scientific standard grounds itself in looking at differences in races being based on genetics due to the reality that racial grouping is ill-defined - with most "races" being comprised of multiple ethnic backgrounds from differing continents. To follow this subject more, check out research and commentary by Richard S. Cooper M.D. - according to Investigators Awards In Health Policy Research his background: "Richard S. Cooper is a cardiovascular epidemiologist with a long-term interest in hypertension and related conditions in populations of African origin." It serves humanity, that we in the public and in medicine, when talking about risk factors for high blood pressure and race that we think and speak in terms of specific genes that may be found in differing ethnic mixtures of people. The first high blood pressure medicine that is normally prescribed by a doctor for stage 1 hypertension is a diuretic. The reason for that is to flush excess fluids from your body, specifically from the volume of blood in your blood vessels, and to flush out sodium as well. Sodium, or salt, is a major culprit in the development of high blood pressure and it's a part of our Western diets that's killing us. Salt is essential for good health. But for sodium to do its job, we only need to consume about 500 milligrams a day. Would it surprise you to learn that a single appetizer at a major chain restaurant has over 3,000 milligrams of sodium? And that's just the start. The FDA says our daily allowance for salt should be 2,400 milligrams (but we only need 500?) and the real challenge is to stay at that level or lower. Table use and use in cooking amounts to about 12% of our total salt intake. What if you could knock that down to zero by substituting non-salt ingredients? Well not only would you be doing your high blood pressure a favor, your taste buds will start jumping for joy as well. Salt is an acquired taste. That means we can unacquire it and learn to enjoy something else. Spicing up food can be a great way to cut sodium and add a little adventure to your meals. Give these ideas a shot when you make your next meal: Beef: Try using bay leaf, thyme, sage, marjoram, pepper and minced onion. Chicken: Add a little zest with oregano, paprika, garlic, marjoram, and ginger. Pork: Garlic, oregano, white pepper, sage, and onion.

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