Natural remedies and solutions for reducing high blood pressure are always welcomed. In many cases, the cause of high blood pressure is an unhealthy diet or an insufficient amount of certain vitamins and minerals in a person’s diet. What makes this news even better is that the research was conducted in a university setting – Queen Mary University of London. This gives the results more credibility than usual.
The science behind the research has beetroot containing high amounts of inorganic nitrates which are necessary for the body to produce nitric oxide. Nitric oxide’s value in reducing high blood pressure is its ability to dilate blood vessels, which then leads to a fuller and smoother flow of blood throughout the body.
If you are wondering how much beetroot juice you have to consume to get the maximum benefit, the answer is one 6.5 ounce glass per day. That is the amount the researchers used to produce a significant reduction is the patient’s blood pressure, in many cases back to normal levels.
Properly preparing the beetroot juice is critical, as the juice is water soluble and the inorganic nitrates can be boiled out, leaving an ineffective solution. The recommendation is to steam or roast the vegetable. What is interesting and positive is the researchers recommend this solution as opposed to clinical visits for the treatment of high blood pressure. For users of the vegetable, it has a sweet taste to it, so has a variety of uses in cooking, while cooking beetroots you may also consider adding to it, from the list of herbs that lower blood pressure into your cooking dish.
Though beetroot is primarily available from July to February, it also can be purchased frozen, so is available all year long. Buying it frozen will allow storage indefinitely, while unfrozen it has a shelf life of between two and three weeks. When shopping for unfrozen beetroot, make sure there are no cuts on it and avoid brown colored roots.