Foods for Hypertension – Ayurvedic Perspective
Foods for Hypertension
From the Ayurvedic point of view, high blood pressure (hypertension) falls under three categories, primarily Vata and Pitta, but also Kapha.
Vata is responsible for constriction fo the blood vessels. Pitta is responsible for the rushing of the blood with more force. Kapha is related to increased blood viscosity.
Among many other causes, the physical and emotional stress, including anger and anxiety, constrict the blood vessels and can increase blood pressure for a time.
Persons with hypertension should not eat salty, fatty, fried foods, or hot spicy food.
1. Drink 1 cup of mango juice, followed about an hour later by 1/2 cup of warm milk, with a pinch of cardamom, a pinch of nutmeg, and 1 teaspoon ghee. (if your cholesterol level is high, skip the ghee)
2. Mix orange juice and coconut water (the natural juice inside of a fresh coconut) in a ratio of 2 parts orange to 1 part coconut. Drink 1/2 to 1 cup for 2 to 3 times a day.
3. Add 1 teaspoon coriander and 1 pinch cardamom to 1 cup freshly squeezed (not canned) peach juice. Drink this as many as 2 or 3 times a day to help with high blood pressure.
4. Eat some watermelon with a pinch of cardamom and a pinch of coriander added. This will act as a mild diuretic and will help to regulate blood pressure.
5. Try some cucumber raita with meal. Cucumber is a good diuretic. Raita is a yogurt-based condiment often used in Indian cooking.
6. Mung dal soup, made of mung dal with cilantro, cumin, and a pinch of turmeric, is good for persons with hypertension.
7. Honey water can also help. Add a teaspoon of honey and 5 to 10 drops of apple cider vinegar to a cup of hot water, and drink it in the early morning. This drink helps to reduce cholesterol, maintains vasodilation, and helps to regulate blood pressure.
– The complete book fo Ayurvedic Home Remedies by Dr. Vasant Lad –
– the image credit : redorbit.com –
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