What is the Safest Way to Normalize Blood Pressure Level?

 

Click HERE to Discover How You Can Maintain & Stabilize Your Blood Pressure Naturally

Safest Way to Normalize Blood Pressure Level – High Blood Pressure Cured with This Popular Food Group

Researchers from Boston University School of Medicine recently discovered that people who include this one ingredient in their diets are 60% less likely to develop high blood pressure.

And by adding this ingredient into your diet, you can significantly lower your blood pressure.

What’s more, this food group is so popular (some say too popular) that you can get abundant sources of it in every food store or restaurant, anywhere in the world.

In the study published in the American Journal of Hypertension, researchers used data from the Framingham Offspring Study, ranging across 11 years, to analyze how protein intake in healthy participants affected high blood pressure.

Those who consumed the highest amount of proteins (about 100 grams every day) regularly were 40% less likely to develop high blood pressure throughout the 11-year study.

Irrespective of whether the protein came from plant or animal sources, it was found to be equally efficient. This also held true for those with normal body weight and for obese people.

The effects of a high-protein diet were even more significant among individuals who also consumed a lot of fiber. A high-fiber, high-protein diet resulted in a 60% lower risk of developing high blood pressure.

So, if you already have high blood pressure, it’s very likely that consuming a high-protein, high-fiber diet will lower your blood pressure, little by little, to a healthy level.

Safest Way to Normalize Blood Pressure Level – But for even quicker results, discover how 3 easy exercises can drop your blood pressure down to 120/80—starting today…

Safest Way to Normalize Blood Pressure Level – This ‘Healthy’ Drink Causes High Blood Pressure and Heart Attack

There is one drink we’ve all been told is extremely healthy. It’s given out in kindergartens as an alternative to sodas.

And we all love it!

But unfortunately, this drink has now been proven to raise blood pressure and increase the risk of stroke and heart attack.

The good news is that if you consume this drink in a slightly different form, it actually becomes extremely healthy. Weird, right?

Researchers from the Swinburne University of Technology in Australia have some grim news for those who love fruit juice.

Apparently, people who drink fruit juice frequently have higher central blood pressure and, consequently, a higher risk of heart attack.

Central blood pressure is slightly different from regular blood pressure readings. It is measured in the aorta, the biggest vessel emerging from the heart, which pumps oxygen-rich blood throughout the body.

But that’s not the only problem with fruit juices.

As we know, fruit juices have negligible fiber content and a very high natural sugar content. When made a regular habit, it can increase the amount of sugar intake and contribute a lot of calories.

On the flip side, whole fruits are extremely good for your blood pressure and overall heart health. This is because the fiber in fruits regulates the sugar delivery to the bloodstream. So instead of fruit juice, opt for whole fruits.

Safest Way to Normalize Blood Pressure Level – And to lower blood pressure, use these three easy exercises—starting today—guaranteed to drop blood pressure below 120/80…

Even better, cut this one ingredient out to eliminate ALL cholesterol plaque buildup in your arteries…

Safest Way to Normalize Blood Pressure Level – 7 Foods Heal High Blood Pressure (and they’re really tasty)

Seven types of food have been proven again and again to be even more effective for lowering high blood pressure than medication, without side effects.

What’s more, the seven foods I’m about to share with you are so delicious that you’ll actually crave medicating yourself with them (ah, let’s put a question mark after #4).

You’ll find these foods in every supermarket and health foods store… usually dirt cheap.

1. Avocadoes are rich in potassium. Potassium is one of the most powerful minerals for balancing blood pressure. And they’re high in monounsaturated fat (good fat) that lowers LDL cholesterol.

2. Apricots – Apart from being tasty just like avocadoes, apricots are also rich in potassium, high in fiber, and low in calories. So, binge on them guilt-free. Go for fresh apricots rather than dry, since dry apricots have many more calories per gram.

3. Yogurt – Research shows that the probiotic in plain yogurt is one of the best bets for good health. Consuming it regularly can lower blood pressure significantly.

Rather than flavored yogurt, which is usually loaded with sugar, go for plain yogurt and add your own fruits in the blender or just pour some honey on top. Also, be aware of low-fat yogurt, as we tend to make up for the low fat with added sweetening.

4. Beetroot – This purple root is bursting with good nutrients, especially nitrates, which lower blood pressure. A study from the University of London proved that beetroot lowers blood pressure within 24 hours of consuming it.

The most powerful way to use beetroot is to drink 250 ml of fresh beet juice (you need a juicer for that). Your blood pressure will most likely drop within 10 minutes of drinking this.

5. Red wine – Many studies have shown that those who drink red wine regularly have significantly lower systolic and diastolic blood pressure. However, non-alcoholic wine and even grape juice deliver exactly the same health benefits. Drinking hard liquor, however, tends to raise blood pressure. So, there are no health benefits from margaritas (other than good times).

6. Raisins – Next time you crave a sweet treat, kick out the candies and cookies and grab some raisins instead. Eating raisins regularly drops both systolic and diastolic blood pressure.

7. Cocoa – We saved the best for last. Grab a mug of hot cocoa and feel satisfied that it’s as good for your blood pressure as for your taste buds. Consuming chocolate is also good for your blood pressure, as long as it’s at least 70% cocoa and you limit yourself to 50gr/day. The health benefits are cancelled out if you load up on refined sugars or whipped topping, so stick to just the cocoa.

Now these seven foods will definitely help you lower your blood pressure. But healthy eating is not enough. You also need light exercise.

Watch this video –  Natural Ways to Lower Blood Pressure

Safest Way to Normalize Blood Pressure Level – Here are the three most powerful exercises to lower your blood pressure naturally. And they’re so easy, you won’t even break a sweat…

This post is from the High Blood Pressure Exercise Program. It was made by Christian Goodman Blue Heron health news that has been recognized as one of the top-quality national health information websites. 

This program will provide you the natural high blood pressure treatments, natural recipes to cook healthy meals and useful strategies to build a healthy diet with the aim to help you to maintain, stabilize and get your blood pressure down in minutes permanently and naturally.

To find out more about this program, click on Safest Way to Normalize Blood Pressure Level

Revealing Here 8 Surprising Health Benefits of Dark Chocolate

 

Click HERE to Discover these 80 Keto-Friendly and Healthy Slow Cooker Recipes

When you think about health foods, how often do you consider chocolate?

Fortunately, dark chocolate is a superfood! When you consume the right type of dark chocolate, you can look forward to surprising benefits, like boosting your antioxidants, lowering blood pressure and even reducing your risk of cancer.

Read on to discover the surprising benefits of dark chocolate, as well as what type you should be eating.

Dark Chocolate: A Sacred Food with Healing Benefits

Throughout history, dark chocolate (or cacao, as it’s called before being made into a chocolate bar) has been hailed as a health tonic. This is especially true throughout Mesoamerican cultures, who held the belief that the cacao bean was a sacred food handed down by the gods to provide stamina, heal numerous diseases, and reduce fatigue.

In fact, the effects of cacao were thought to be so powerful that consumption was reserved specifically for priests, high government officials, military officers and great warriors. It was considered unsuitable for women, children, and the lower classes due to its potency.

What exactly is it about dark chocolate that makes it such a cherished health food? Let’s dive into the research-backed facts behind its benefits.

8 Health Benefits of Dark Chocolate

Many of dark chocolate’s surprising benefits stem from its potent antioxidant compounds epicatechin, catechin, and procyanidins, along with flavonoids and polyphenols.

These antioxidants are responsible for putting a halt to DNA damage, reducing inflammation, regulating glucose levels, slowing aging, and more.

Read on to see just how powerful they are in dark chocolate.

1. Lowers Blood Pressure and Improves Heart Health

Not only does dark chocolate make you feel similar to being in love (okay, maybe not that good), but it has major benefits for your heart and blood pressure levels.

Studies show that the compound prostacyclin in dark chocolate is able to help lower blood pressure by increasing vasodilation, the opening and loosening of your arteries and blood vessels. In addition, another study revealed that higher chocolate intake is associated with a lower risk of future cardiovascular events.

The Kuna Indians of the San Blas islands of Panama, who drink roughly three cups of a cacao beverage daily and have a very low prevalence of hypertension, myocardial infarction and stroke compared to those on the mainland, are a good example of chocolate’s benefits at work. In addition, studies have found that their blood pressure doesn’t rise with age.

2. Fights Aging

As we mentioned earlier, dark chocolate is loaded with antioxidant compounds that help fight the DNA damage that causes aging symptoms like wrinkles, graying hair, and disease.

In fact, research shows that just a single serving of cacao contains more phenolic antioxidants than most foods and more antioxidants than many Americans get on average per day.

Research also shows that the polyphenols and flavonoids in dark chocolate can help protect your skin from UV damage, which is a huge factor in preventing skin aging.

3. Reduces Cholesterol

Alongside lowering blood pressure and improving heart health, dark chocolate also has a few cholesterol-lowering tricks up its sleeve.

Studies have shown that just one week of dark chocolate consumption was enough to improve lipid profiles and decrease platelet reactivity for both men and women.

This may be due to the fact that the cocoa butter in dark chocolate contains some of the same heart-healthy fatty acids found in olive oil.

4. Improves Brain Function

Dark chocolate has been studied for its ability to boost cognitive function by improving cerebral blood flow, thanks in part to its high flavanol content. One study showed that the intake of flavonoid-rich foods, including chocolate, wine and tea, results in improved cognitive performance, especially in elderly participants.

Another study out of Italy also found that the flavanols in chocolate could prevent and even reverse age-related memory decline.

5. Anti-Diabetic Effects

Research has shown that dark chocolate improves glucose balance, insulin sensitivity and inflammation markers – all symptoms that contribute to the development of diabetes. In one particular study, scientists found these benefits occurred only when participants ate dark chocolate; those who consumed white chocolate received no benefits.

Interestingly, a study in Japan found that the risk of developing diabetes was reduced 35 percent among men who consumed “chocolate snack pieces” once per week or more versus those who never or almost never ate chocolate.

6. Potentially Reduce Risk of Developing Cancer

To date, studies have confirmed that chronic inflammation contribute to factors that increase your risk of developing cancer, including DNA mutations and cancer cell growth.

Research has confirmed that the antioxidants in dark chocolate have a strong ability to fight the DNA damage that could lead to cancer development, as well as reduce certain inflammation enzymes that could encourage its growth.

7. Reduces Risk of Developing Neurological Diseases

Flavonoids have been shown to offer significant protection for neurons in your brain and nervous system. Specifically, they reduce neuroinflammation, which has been found to be a major cause of the development of Parkinson’s and Alzheimer’s disease. In addition, their ability to increase cerebral blood flow encourages the growth of new neurons in the hippocampus, which processes memory.

8. Increases Satiety and Reduces Appetite

Just when you thought chocolate was banned from your diet while trying to lose weight, research shows it may actually help you keep cravings in check, which can help keep the pounds off. Studies have found that the smell of dark chocolate reduces appetite and improves satiety.

How to Choose the Best Dark Chocolate?

Obviously, not all chocolate is created equal. To get the most benefits associated with dark chocolate, you want to steer clear of any of the candy bar varieties (even if they are “gluten-free” or “Paleo”) and be sure to choose a bar that contains at least a 75 percent cacao content. This will ensure there are minimal added sugars, so you get the bittersweet goodness without the damaging effects of sugar.

How Often Should You Indulge in Dark Chocolate?

While dark chocolate is loaded with benefits, more doesn’t necessarily equal better.

Most of these studies used a moderate amount of dark chocolate consumption, which could be comparable to a square of dark chocolate per day, or a tablespoon or two of dark cacao made into a hot chocolate drink (just make sure you don’t add any sugar).

Even if you don’t eat it every day, try to get in a dose of dark chocolate at least three times a week to boost your antioxidant levels and cash in on the many benefits of this true superfood.

Watch this video – 10 Surprising Health Benefits of Dark Chocolate & Side Effects, You Need to Know

Written by Megan Patiry

Author Bio:

Megan is an inquisitive nutrition and wellness writer harboring an editorial love affair with the decadent and the nutritious. She is a dedicated researcher in all areas of ancestral health, a certified specialist in fitness nutrition, personal trainer, and professional almond milk latte addict.

A lot of people have gotten results from the Keto diet, and enjoyed the foods that it has to offer. However, many of the people who are following this diet have a hard time finding the recipes that they need, especially ones that are quick and easy to complete.

Fortunately, Kelsey Ale, noticed this problem, and decided to do something about it. She’s found that making recipes in a slow cooker gives you meals which are not only delicious, but also take very little time to make. Mostly you just put a few simple ingredients in the slow cooker, and let it do the rest.

To find out more, click on – Keto Slow Cooker Cookbook

Cacao vs Cocoa: The Difference and Why It Matters

 

Click HERE to Discover these 80 Keto-Friendly and Healthy Slow Cooker Recipes

Chocolate is a delicious treat. That’s simple enough. What’s not so simple, though, is figuring out the difference between “cocoa” and “cacao.” If this has you scratching your head, you’re not alone.

Understanding the difference won’t just satisfy your curiosity. It also reveals some key insights about how your favorite indulgence can affect your health. A Common Misunderstanding – “Why do some people say cocoa and others say cacao?”

That question lingered in my mind for years. I thought “cacao” and “cocoa” were just two ways to say the same thing. As far as I was concerned, chocolate was chocolate.

But the reality of cacao vs cocoa is a bit more complicated than that. While cacao and cocoa start from the same place, the way they end up (and what they go through along the way) has different effects on their nutrition benefits.

The Difference Lies in the Processing

Everything we know as chocolate, in all of its forms, starts at the same source: the Theobroma cacao tree. This tree, native to South America, produces seed pods. Harvesters crack them open and take out the seeds, which are called cacao beans. They actually kind of look like coffee beans.

You can eat cacao beans raw. Their flavor is like a very bitter form of chocolate, and it varies depending on the growing conditions (soil, sunlight, etc.) of the cacao tree. Beans are usually fermented and dried before they’re processed any further. Raw cacao beans taste bitter, but they’re the healthiest when eaten this way.

What happens next determines whether the beans become cacao or cocoa. They start from the same place, but the processing makes all the difference.

If you’re a chocolate hound, you probably already know that cocoa and cacao are available in many forms: nibs, chips, butter, powder, and chocolate bars, just to name a few.

Watch these 2 videos-

BREWED CACAO ELIXIR DRINK (Delicious!) from ROASTED CACAO NIBS

Keto Chocolate Bark Recipe – Almond & Pecan Nut, Low Carb Snack / Dessert – No Bake (2g Net Carbs)

Chocolate Health Studies Can Be Misleading

It’s understandable if you’re excited about all of chocolate’s health benefits. Every day seems to bring another article or news report about science’s latest incredible chocolate discovery. Maybe you remind yourself of these whenever you pick up a few candy bars at the store!

Here’s the thing, though. The vast majority of studies exploring links between chocolate and health benefits are not dealing with chocolates you’d find at the store. They’re focused on cacao beans themselves, either in raw or minimally-processed forms.

That’s a key distinction. Unfortunately, it often gets lost in translation by the time it makes its way to articles, news reports, or posts online.

With that said, cacao and cocoa are delicious and still have plenty of benefits to offer. Just as it’s key to understand how scientists frame their chocolate studies, it’s important to understand the differences between cocoa, cacao, and what they mean for your health.

A Host of Health Benefits

Raw (or minimally-processed) cacao beans are superfoods. Here’s a quick rundown of some of their awesome health benefits:

• Antioxidant effects. Cacao beans are absolutely packed with phenolic phytochemicals and flavonoids, which protect your cells against damage from free radicals. Oxidative damage can result in premature aging and many of the modern health conditions today.

• Boosts your mood and cognitive performance. Epicatechin, the main flavonoid in cacao, improves various aspects of cognition, preserve cognitive abilities during aging, and even puts you in a better mood.

• Lowers blood pressure. Recent studies found that flavanols lower blood pressure and increase blood vessel flexibility.

• Protects your heart. Researchers found that flavanols and procyanidins from cacao increased antioxidant capacity in the blood plasma and reduced platelet reactivity, resulting in a healthier heart.

• Regulates insulin levels. Epicatechin, a flavanol in cacao, activates key proteins and help regulate glucose production, even among diabetics .

Cacao beans are also rich in nutrients like magnesium, iron, potassium, calcium, zinc, copper, and manganese. They’re actually thought to be one of the richest food sources of magnesium around!

Cacao

Remember how cacao beans are harvested from the cacao tree’s seed pods?

That’s where cacao’s journey begins, no matter its final form. Once beans are dried and fermented, manufacturers heat them at a low temperature. The heat separates the fatty part of the bean from the rest, a key part of the process.

Cacao nibs are just cacao beans that manufacturers chop up into small pieces. They’re like chocolate chips, but a little less sweet, without all the added sugars and artificial sweeteners. You still get all the nutrients and antioxidant power of cacao beans.

You can munch on these all by themselves, add them to a homemade Paleo trail mix, or use them like you’d use chocolate chips. Cacao nibs are the perfect replacement for chocolate chips. Plus you get all the nutrients and antioxidants!

Cacao butter is made from the fattiest part of the cacao bean. This stuff is white, with a rich, fatty texture. It actually looks and tastes a bit like white chocolate, and you can use it during baking or even as a moisturizer.

Manufacturers remove the fatty, buttery parts from the rest of the beans during processing. Then they take what’s left and mill it into a fine dark powder: cacao powder.

Cacao powder is popular in baking sweet treats – everything from brownies and cookies, to fudge and cake. You can even use it in smoothies or teas.

Cocoa

Cocoa starts the same way cacao does: as harvested beans from the plant’s seed pods. During processing, however, it’s heated at much higher temperatures. This results in a slightly sweeter flavor and different health effects.

Cocoa powder is extremely popular in dessert recipes. There are actually two types available:

Dutch-processed cocoa powder. This variety, also known as dark cocoa, undergoes additional processing with an alkalized chemical solution. This is done to make the taste of the end product richer and less acidic. Unfortunately, further processing only increases degradation off all those awesome antioxidants and nutrients.

Natural cocoa powder. This variety is a bit more acidic and bitter than Dutch-processed powder. You’ll find it often in recipes that call for baking soda because the soda alkalizes the natural cocoa powder.

If you’re in the market for cocoa powder, stick to plain versions. Cocoa powder “mixes” often contain added sugar or other sweeteners. Cocoa butter is also available for baking or moisturizing, just like cacao butter. You won’t find cocoa nibs. They’re packaged as chocolate chips, which are unfortunately usually loaded with other ingredients.

Cocoa tends to be cheaper than cacao and a bit easier to find. The challenge is finding a high-quality option without any added sugars, dairy products, artificial sweeteners, high fructose corn syrup, or emulsifiers – “fillers” companies use to kick up the flavor and cut production costs.

Why Cacao Vs Cocoa Matters

The heavier processing (heating at higher temperatures) that transforms cacao to cocoa doesn’t just affect how manufacturers label the end product. This heat actually affects the beans on a molecular level, changing their structure and degrading nutrient content. Heavy processing is what makes cacao turn to “cocoa.” Much of the nutritional content dissipates in this state.

That means that cacao, which is less processed, has more powerful antioxidant effects and health benefits. 100 grams of raw cacao powder has an ORAC (oxygen radical absorbance capacity) of 95,500, which represents antioxidant capacity. This drops to 62,100 for cacao nibs, and 26,000 for cocoa powder.

It’s not that cocoa is inherently bad for you; it’s just that cacao is more beneficial.

Baking with either kind probably decreases some of the nutrients and antioxidants, but unfortunately research quantifying just how much is non-existent at this point.

Bottom line: heating cacao or cocoa probably degrades some of the nutrients and lessens potent antioxidant effects. But cacao is the ideal choice because it starts with more of them than cocoa.

A Key Note on Dairy

It’s not antioxidants or nutrients chocolate lovers should be obsessed about. It’s dairy.

Why?

Dairy creates enough health issues as is. Adding it to chocolate is no good because dairy limits the body’s ability to absorb the phytonutrients, including those found in chocolate.

You probably already know that opting for darker chocolate is better for you. That stuff is made of much higher percentages of cacao (70 percent or more) than milk chocolate. The more cacao, the more nutrients and antioxidants.

Milk chocolate – commonly found in chocolate chips and chocolate bars – has less. It also tends to have more sugar, dairy, and artificial sweeteners.

Don’t add dairy to chocolate. It limits the body’s ability to absorb the phytonutrients.

Unfortunately, you aren’t off the hook even if you stick to dark chocolate every time. Most people don’t know this. But practically every chocolate product you buy from a manufacturer contains dairy in some form. They add “fillers” like powdered milk to bring down production costs and add sweetness. You might get more cacao, but you still have to deal with dairy blocking your ability to absorb it effectively.

Check your labels carefully! You can find dairy-free chocolate treats, though they tend to be more expensive than the other stuff. Fortunately, there’s another option:

Making Your Own Chocolate at Home

Instead of hunting for dairy-free chocolate treats, you could always make your own.

It’s actually easier than you might think. There are plenty of simple, Paleo-friendly recipes online that swap coconut oil, honey, or other sweeteners for dairy and sugar. This gives you total control over how your chocolate turns out – without having to worry about any unhealthy ingredients.

All it takes to get started is a high-quality organic cacao (or even cocoa) powder, which you can find at health stores or online.

There are also plenty of raw chocolate dessert recipes available. You can make these and enjoy them without putting them through the baking process, helping to preserve nutrients and antioxidants.

Baking with Cocoa and Cacao

If you’re going to splurge a little, organic cacao is ideal. Whether you go for nibs, butter, or powder, they’re less processed than cocoa alternatives.

A quick note on baking before you get started. You might be using Paleo dessert recipes designed for cocoa, as those are more common. Can you simply use cacao in a one-to-one-substitution? Most of the time, yes. Every once in a while you might run into a recipe where doing so makes the taste a little off.

Cocoa is a bit sweeter than cacao due to the higher processing temperature. That means you might need to tweak cocoa-based recipes a little to get the taste you’re looking for. Buying top-quality cocoa, or following recipes designed with cacao in mind, are other options. Play around with it, experiment, and find out what tastes best to you!

A Sensible Indulgence

While cacao has greater antioxidant capabilities and potential health benefits than cocoa, this isn’t something to stress out about. It’s far more important to watch out for the dairy, sugars, and artificial “fillers” that chocolate manufacturers like to slip into their products.

Opting for organic cacao nibs, butter, and powder is ideal. But, as long as you avoid the harmful ingredients chocolate companies add to their products, you can still use quality cocoa and avoid harmful effects. Just remember that you might have to tinker with your recipes a bit if you decide to use cacao when they call for cocoa (or vice versa).

Chocolate works best as an occasional indulgence in a healthy diet. Eat it mainly for the taste, not the health benefits. You can always find plenty of antioxidants in Paleo fruits and vegetables!

Watch the below 2 videoes –

Cacao Vs Cocoa, Top 6 Differences and Similarities

Cacao vs Cocoa – Cacao Benefits, What’s The Difference, Is It Healthy?

Written by Corey Pemberton

Author Bio:

Corey Pemberton is a freelance writer, Brazilian Jiu Jitsu practitioner, and Paleo health enthusiast. Ever since he discovered the ancestral health movement five years ago, he has explored different ways to incorporate ancestral wisdom into his nutrition, exercise, and lifestyle at large. One of his favorite topics is challenging long-held nutrition myths. Feel free to stop by his website or say hello on Twitter.

A lot of people have gotten results from the Keto diet, and enjoyed the foods that it has to offer. However, many of the people who are following this diet have a hard time finding the recipes that they need, especially ones that are quick and easy to complete.

Fortunately, Kelsey Ale, noticed this problem, and decided to do something about it. She’s found that making recipes in a slow cooker gives you meals which are not only delicious, but also take very little time to make. Mostly you just put a few simple ingredients in the slow cooker, and let it do the rest.

To find out more, click on – Keto Slow Cooker Cookbook