The blood pressure-lowering vegetables include black fungus, eggplant, celery, pumpkin, etc., which can be used as an aid to reduce blood pressure. It is recommended that hypertensive patients increase their consumption appropriately, but control the balanced intake of various vegetables and avoid partial eclipse. Diet control also needs to pay attention to a reasonable structure, a balanced diet, limit the intake of sodium and salt, and limit the intake of high-fat and high-cholesterol foods. Develop healthy and good habits, rest on time, and avoid excessive fatigue. The prevention of hypertension also requires regular physical examination and monitoring of blood pressure.
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