Category Archives: Hypertension

Three Anti Cholesterol Foods You Should Consider

Regular consumption of artichoke, eggplant and avocado may yield potent health benefits that will significantly impact your overall health.

Artichoke leaves may
Lower cholesterol
All these foods are powerful antioxidants and have an important common denominator: They all share potent anti-cholesterol properties. Artichoke, eggplant and avocado have been known to help metabolize “bad” fats and inhibit enzymes that produce cholesterol.

Artichoke flower heads have one of the highest antioxidant capacities among vegetables. It is also known that Cynarin, a chemical compound found in artichoke leaves, increases bile flow contributing to an improved liver and gall bladder function and better digestion. Artichoke is used as a natural remedy for high cholesterol, irritable bowel syndrome (IBS), arthritis, heartburn, kidney problems and even to relief symptoms of alcohol hangover.
Eat Avocado to improve heart health

Similarly, certain chemical compounds found in avocado such as aleolic acid, folate, carotenoid lutein and beta-sitosterol, have been studied in the treatment of oral and breast cancer and in the prevention of strokes, macular degeneration and cataracts. The vitamin E, monounsaturated fats, and glutathione in avocado are also great for heart health.

Eggplant lowers cholesterol and
regulates blood pressure
On the other hand, Eggplant is a low calorie vegetable featuring various vitamins, minerals and phytonutrients, including phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin. These active substances not only may lower cholesterol, but also regulate blood pressure. Additionally, eggplant has been studied in the prevention and colon and skin cancer.
Note: A natural supplement can be added to your diet as complementary aid in the treatment of high-blood cholesterol. Artichoke Plus contains extracts of these three potent natural anti cholesterol foods.
References: 

Take your Calcium!

How does your Calcium intake measure up?

According to recent studies an alarming percentage of Americans are Calcium deficient; 75% to be precise!
Take Your Calcium!
This data uncovers a latent crisis that costs the healthcare system, as well as individuals, millions of dollars (and health-related headaches) that could potentially be saved if we all gave an adequate daily supply of Calcium to our bodies.
In an article published in by the New York Times, titled “Calcium Takes Its Place As a Supertar of Nutrients,” Jane E. Brody asserts that “no major organ system escapes its [Calcium] influence.”
Brody states that the relationship between Calcium and our bodies can be explained by the argument proposed by Dr. Hector F. DeLuca, a well known biochemist from the University of Wisconsin and expert in Calcium and Vitamin D metabolism, who believes that the Humans’ dependency on Calcium stems from the fact that we evolved as organisms originated from life in the sea under an abundant supply of this precious mineral.
Human organs have evolved to be dependent on Calcium to carry healthy body functions. Unhealthy levels of calcium in the blood trigger a defense mechanism that leads to “borrowing” of Calcium stored in the bones and other organs, which in turn can become the cause a number of conditions like osteoporosis, heart disease, diabetes, arthritis, hypertension, PMS and even multiple kinds of cancer. 
In order to avoid an unhealthy “drainage” of this vital mineral from our bones and major organs, it is advised to continuously supply our body with Calcium (and Vitamin D which enables Calcium to enter the blood) proportionate to our age and following the chart below:
Dairy products are a great source of Calcium; however, green leafy vegetables like Spinach and Broccoli, nuts, fish and legumes, as well as foods fortified with Calcium and Calcium supplements, can be excellent sources of this important mineral.
Appendix 14 of the 2010 Dietary Guideline for Americans (pg. 89) gives an extensive list of select food sources ranked by amounts of calcium and calories per standard food portion.