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How to use Green Food to Control Hypertension

If you a member of certain ethnic groups in the population, you are more susceptible to certain types of diseases.  This may be genetic, socio-economic and/or diet related so with these facts in mind, we have gathered together some food that tackle the problem of high blood pressure or hypertension.  What heals you is in your kitchen cabinet, at the local grocery store or at the farmer’s market.

Mushrooms: Chosen because they are an excellent source of potassium – this mineral works by naturally balancing your sodium levels to help lower blood pressure. It packs another punch by helping to reduce the risk of stroke. One medium-sized portabella mushroom has more potassium than a banana or an orange. It also has about 20-40 percent of the daily recommended dose of copper and this mineral has known cardio-protective benefits.

Chose any combination of Shiitake mushrooms, white button mushrooms, portabella or crimini (brown) mushrooms but stay away from harvesting them yourself, unless you are an expert botanist as some wild varieties are poisonous.

Parsley: A natural diuretic it helps improve edema and water retention.

Parsley: helps to eliminate waste from the blood and tissues of the kidneys.

Parsley: prevents salt from being re-absorbed into the body by forcing debris out of the kidneys, liver and bladder.

Parsley: helps to maintain the elasticity of blood vessels and helps repair bruises and improves the digestion of fats and proteins allowing for better intestinal absorption.

Parsley: dissolves cholesterol within the veins and is high in iron and Vitamin C which needs to be present for proper iron absorption.

As you can see, parsley is much more than a garnish just ask the natives of the Mediterranean region of Southern Europe where it has been cultivated for over 2,000 years.