Is eating Beetroot and Garlic keep blood pressure under control and reduce the risk of a heart attack? Know full details here
Is there any connection between Garlic and Beetroot with high blood pressure? Does their consumption reduce the risk of high BP and heart attack? The report of the study done on this issue has now come out.
According to the BBC report, British doctor Chris Van Tullken did research on the issue of whether eating beetroot and garlic keeps blood pressure under control. Information emerged from the results of the research that both these food items, which are considered minor, can prove to be good lifesavers in saving people's lives.
Shocking results found in research
According to the report, 28 such volunteers were selected for research, who was suffering from high blood pressure. At the time of the start of the research, they all had a maximum blood pressure of more than 130 mm, while it should be 120 in an adult human. After this, dividing them into 2 different groups, they were given to eat beetroot and garlic for 3 weeks.
The blood pressure of volunteers decreased
After this, the results of the research were checked. It was found that when the volunteers involved in the research were leading a normal life, their average blood pressure was 133.6mm. At the same time, when the blood pressure of volunteers who ate beetroot was checked after research, it was found to be 128.7 mm. Whereas the blood pressure of those who ate garlic was found to be 129.3mm.
10 percent lower risk of heart attack
The results of the investigation showed that if you regularly consume beetroot and garlic, the risk of heart attack and high blood pressure is reduced by 10 percent. In research, it was found that by eating beetroot and garlic, the blood vessels widen, due to which the blood flows easily. Because of this, the risk of attack decreases.
What is special in beet and garlic
According to the report, nitrate is found in beetroot, and allicin is found in garlic. This nitrate is found in all green vegetables like celery, cabbage, hyacinth, arugula, spinach, broccoli etc. At the same time, allicin is found in abundance in onions and other species like that.
Eat vegetables like this
Drink beet juice. Most of the nitrate in its juice is preserved.
If you boil beetroot, then boil it as it is. If you cut the upper or lower part of it before boiling, then it will be wrong.
It is better to boil vegetables or greens than to eat them by cooking them in steam. If you want to boil then boil in less water. If you can use the water left after boiling for making soup or other things, then it will be fine.
Eat salads and vegetables raw only. The nitrate found in vegetables remains safe only when they are not cooked. The nitrate content is reduced when they are cooked or roasted.
Nitrate dissolves in water. So when we boil these vegetables and greens, some of the nitrates present in them get dissolved in the water. Nitrate gets wasted even after making their pickle.
Make soup. The nitrate dissolved in water remains in the soup even after dissolving. So taking soup is fine.
Do not make this mistake in using garlic
Do not put garlic in the microwave. Allicin degrades very quickly on heat, but in the microwave it is completely ruined.
Grind the garlic finely or cut it into as fine pieces as possible. The more you grind or cut it, the more allicin will come out of it.
After grinding or cutting, use garlic as soon as possible.
You can use it by putting it in soup or ready-to-eat vegetables. It can also be used in things like toast and mushrooms.