Regardless of those that are all vegetables, we hope that the change will be calm, since it is the best thing for the prevention of heart disease.
Problems with the heart can be attributed to several factors, such as high blood pressure and cholesterol levels, diabetes, high blood pressure, or obesity, as well as unhealthy eating. If you are immediately right, if you have any of these problems, then in the future you can get heart attacks and ischemic diseases. However, there are ways to improve heart health, and one of them includes healthy eating.
A healthy diet is cultivated in a large number of vegetables.
For the information of doctors, mustard greens are essential in the diet, if you are looking for a healthy heart.
Tracking will show: The more vegetables you store, the lower your risk of heart disease and stroke.
However, nutritionists could still choose top five for your heart, Read on for the details.
Dieticians admit that tomatoes are the vital element of life speeches, as well as the age rich in antioxidants, as they protect the heart. They include lycopene, beta-carotene, folic acid, potassium, vitamin C, flavonoids, and vitamin E.
“Research shows that the speaking fat in tomatoes lowers the level of ‘bad’ LDL cholesterol, blood pressure, and homocysteine (an indicator of inflammation and an independent factor in heart disease risk), as well as to make make the cells less “sticky”, which will help the blood flow to the lungs” – Seems to be a nutritionist on The Nutrition Twins website.
Many antioxidants in tomatoes, such as lycopene and beta-carotene, become more bioavailable in chotiri if they are stewed.
“So if you want to add fresh tomatoes to salads and sandwiches, it’s wonderful, don’t be afraid to add them ready, such as chili, stew, sauces and stewed herbs. Live them in tomato sauce”, – please fakhivchini .
This product is already consumed with the heart.
High blood pressure increases organ risk, and spinach lowers blood pressure from nitrates, which helps increase less hard arteries and improves the function of clitin, which vibrates blood vessel walls.
Greens are used to correct the blood pharynx and a large dose of vitamin K.
According to findings published in the American Journal of Clinical Nutrition, the introduction of green leafy vegetables, such as spinach, can significantly reduce the risk of heart disease.
To remove more of the “green goodness that’s brown for your heart,” nutritionists try the following algorithm:
add spinach to omelettes, stews, and soups; try the spinach sandwiches; cook salads with it, or add some leaf sprats if you like; put the yogo in the sauce
A study published in the Journal of the American Heart Association shows that cross-flowered vegetables, such as Brussels sprouts, can help prevent clogged arteries, a leading cause of heart attacks and strokes.
Rich in brown for the heart, the benefits of Brussels sprouts are explained in substitution of cellular tissue, carotenoids, folic acid, cellular and vitamins C, E and K.
The product may have stronger antioxidant power, which helps protect cells from inflammation and lower LDL cholesterol levels.
Folic acid is good to take as it lowers homocysteine, an amino acid associated with heart disease and stroke.
At the same time, the potassium in asparagus helps lower high blood pressure and, instead of the cells, lowers LDL cholesterol and the risk of high blood pressure and heart disease.
Asparagus overcomes the flavonoids quercetin, isorhamnetin, and kaempferol, which also help reduce inflammation and blood pressure, which can cause heart disease in the arteries.
Cibulya is a good dzherel of phytochemical speeches, rich in bread. These phytochemicals lower cholesterol levels and break down blood clots, which can reduce the risk of heart disease and stroke.
Potuzhnі tsibuli antioxidants, including with quercetin, also fight against chronic inflammation, as they cause diseases, including heart disease, and also reduce triglyceride and cholesterol levels.
Quercetin has also been shown to significantly lower blood pressure.
Vykorivuyte tsibula for the base of stravi or soup. Add it to salads, stews.
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