Salty, fatty, spicy foods increases, acidic and lowers blood pressure. Therefore, for hypertensive patients, the most useful fruits that are rich in magnesium, potassium, antioxidants, fiber, and acids. Apples, apricots, peaches, lemons, grapefruit, cranberry, bananas.
Useful in hypertension strawberry, black currant, cranberry, blueberry, cowberry. In winter, these berries are frozen or dried. And then brew them and drink as tea.
Many high blood pressure know how useful chokeberry (Aronia). The fruit is eaten fresh, and squeeze out the juice, and jam. "Chernoplodku" – a proven tool and hypertension, and many other diseases.
A universal remedy, normalizing the pressure – bananas. They act in two ways: too low pressure increase, and high closer to the norm. This dietary product without side – effects even with frequent use.
The growing popularity of kiwi. The green pigment of the fruit is also rich in magnesium and potassium. In addition, it is valuable for hypertensives property: the fetus excretes excess sodium. According to research by Norwegian scientists, kiwi lowers blood pressure by 3.6 mm Hg more than the apples.
It would be unfair to say nothing about other fruits. For example, watermelons, which reduce the pressure due to the powerful diuretic effect. Melons, red grapes, gooseberries, plums, prunes, sea buckthorn – all those gifts of nature which it is necessary to use high blood pressure.
Vegetables especially rich in magnesium, potassium, antioxidants, and fiber, cabbage, broccoli, tomatoes, cucumbers, zucchini, squash. Very good to eat with peel potatoes baked or boiled in their jackets. Beets, pumpkins, lettuce, cress, eggplant – also vegetable medications from high blood pressure. These include coriander, Laurel, oregano, celery, dill, parsley.
But a special reverence deserves the garlic. This natural "aspirin" is perhaps better than all other vegetable crops struggling with high blood pressure. It expands the blood vessels, thins the blood. It is useful to eat one or two cloves of garlic every day, eating parsley from the smell.