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Dark chocolate is rich in flavanols, a natural compound that can lower blood pressure, reducing the risk of stroke and heart disease, adds Frances Largeman-Roth, a registered dietitian. She ...
High blood pressure, also known as hypertension, is often called the “silent killer” because it does not always cause symptoms. ... which might indirectly benefit blood pressure control ...
During the production of the thyroid hormones, hydrogen peroxide is produced in large quantities, and therefore high iodine in the absence of selenium can destroy the thyroid gland (often described as a sore throat feeling); the peroxides are neutralized through the production of glutathione from selenium. In turn, an excess of selenium ...
For most people, recommendations are to reduce blood pressure to less than or equal to somewhere between 140/90 mmHg and 160/100 mmHg. [2] In general, for people with elevated blood pressure, attempting to achieve lower levels of blood pressure than the recommended 140/90 mmHg will create more harm than benefits, [3] in particular for older people. [4]
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, boiling, and roasting. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. [4]
The danger of high blood pressure is that it sneaks up on you, Zidar said. You might not feel bad, but eventually it will wear you down. Think about lowering your blood pressure "like saving a ...
A diagram explaining factors affecting arterial pressure. Pathophysiology is a study which explains the function of the body as it relates to diseases and conditions. The pathophysiology of hypertension is an area which attempts to explain mechanistically the causes of hypertension, which is a chronic disease characterized by elevation of blood pressure.
Red meat consumption is associated with an increased risk of coronary heart disease, high blood pressure and stroke. [ 47 ] [ 48 ] Factors associated with increased stroke risk from consuming red meat include saturated fats that increase levels of blood cholesterol , LDL cholesterol , triglycerides , and heme iron, which may precipitate ...
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