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Diet for hypertension: what minerals to take

Diet for hypertension: what minerals to take

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The diet for hypertension should pay particular attention to the intake of certain minerals: here are which ones to avoid and which ones not to miss Eating habits are a very important element in blood pressure control. The onset of hypertension or pressure problems should always lead to an examination of one’s eating habits, in order to identify what are the necessary changes to be made in one’s diet and lifestyle.
The worst enemy of hypertension
The first habit to change in case of high blood pressure is definitely sodium intake . We must learn to control the quantities we ingest in order to drastically reduce the intake of this mineral which, among all, is the most harmful to the health of hypertensive patients because it activates metabolic processes which lead to increased arterial stiffening. Giving up sodium is not easy, because it is the most present element in salt (sodium chloride) that we use to give flavor to foods: many patients fail to lead low sodium diets because of the change in the taste of foods. In these cases – and in all cases in which the sodium intake must be reduced – alternative solutions can be used, such as IDEALE, which is able to maintain the flavor by strongly reducing the amount of sodium.
A diet for high blood pressure: friendly minerals
Here is a small list of minerals that, in case of hypertension, should instead be introduced into your diet:
  • Unlike sodium, potassium is an element that is advisable to take in case of high blood pressure. In addition to helping to regulate blood pressure, it has beneficial effects for the body.
  • Even the magnesium helps regulate blood pressure , the amount of sugar in the blood and various muscle and nerve functions. As with potassium, many people don’t get enough magnesium.
  • The calcium plays an important action in reducing systolic blood pressure in individuals with hypertension. The best sources for calcium are dairy products (trying to choose those with the lowest fat content), vegetables (eg spinach and broccoli) and legumes

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