Natural Cure for High Blood Pressure Discovered

Natural Cure for High Blood Pressure Discovered

The traditional medical system has no solution for high blood pressure other than dangerous drugs, sometimes carrying lethal side effects.

But researchers from the University of Houston’s College of Pharmacy recently discovered a simple, natural cure for high blood pressure. It’s more effective than drugs and it comes with no side effects.

You already have the cure in your kitchen, and you’re consuming it on a daily basis. You may just need to boost it up a little and watch your blood pressure numbers drop.

The kidneys play a key role in managing blood pressure. Depending on orders from the brain, they excrete more sodium to lower blood pressure or excrete less sodium when blood pressure needs to be raised. But for some reason, the kidneys do not always manage to do their job.


One of the most common classes of blood pressure drug, diuretics (also called a water pill), is supposed to help the kidneys get rid of excess water and sodium. But they come with serious side effects.

However, what the researchers discovered was that when oxidized stress (free radicals that cause inflammation) is present in the kidneys, dopamine receptors that are supposed to monitor sodium excretion didn’t work the right way.

By loading your body with antioxidants, which fight free radicals, the oxidized stress lessens, and your kidneys can do their job again.

The good news is that this is easy to do using delicious fruits and vegetables, without the side effects of the water pill.

Blueberries have more varieties of antioxidants than any other fruit. But antioxidants can be found in all fruits and vegetables. The general rule is the more color, the better. You can also take them as supplements.

It’s equally important to avoid oxidization in the first place by eating healthy foods and avoid everything processed. Food cooked at very high temperatures (grilled) and of course fried foods also contribute to oxidization.

The real underlying cause, however, lies in the phrase, “oxidized stress.” Because any stress can be the underlying cause of high blood pressure. It can be physical (oxidization, diseases), mental (long lasting difficult tasks at work), emotional (loss of a loved one), or sensory (traffic, loud TV).

And the stress accumulates. Imagine having the flu (physical stress) and at the same time there is loud construction going on next door (sensory stress). In that case, your stress level and blood pressure will rise more than just having one of those factors alone.

When your body is under oxidized or any other stress for a long time, your brain gets into the habit of triggering high blood pressure. It becomes chronic; habitual. So even if the stress factors leave, your blood pressure stays high.

The way to deal with this is to break “the habit of high blood pressure.” You do this by giving yourself “a Focused Break.” It only takes a few minutes, but you’ll immediately experience a drop in blood pressure.


Most Powerful Blood Pressure Vegetable on Earth

Most Powerful Blood Pressure Vegetable on Earth






Researchers are proving again how one incredible vegetable ends high blood pressure, even more effectively than prescription medications.

And it’s not just alternative health and wellness experts or natural healers who are singing praises…Experts and scientists in Western medicine have joined the choir, to the dismay of pharmaceutical giants.

Researchers in the UK from Queen Mary University in London recently released the results of a study looking at the effect of beets on blood pressure.

What they found was what researchers all over the world have been saying for decades- that beets are the answer to prayers for ending high blood pressure.

The study followed 2 groups of participants: those who had untreated chronic hypertension (high blood pressure), and those who were taking prescription hypertension medications but were unable to drop their blood pressure to a healthy level.

The groups were then divided again, with half the participants from each group drinking 1 cup of beetroot juice every day, and the other half of each group drinking only a placebo.

It was no surprise to see that after 4 weeks of the study, the beetroot group in BOTH sets of participants (untreated and prescription-resistant) ended up with a whopping 8mm/Hg drop in systolic pressure on average.

This was enough to completely normalize blood pressure for most of the participants in the beetroot group. The placebo group saw no change in blood pressure over the 4 weeks.

Not only did the participants wind up with healthier blood pressure, their overall vascular health improved as well: nearly 20% improvement in blood vessel dilation and 10% reduction in arterial hardening. These two factors describe atherosclerosis, a condition known to cause heart attack and stroke.

If you are convinced that beets are the way to go, be advised. The best benefit comes from juicing the raw beet, but it’s not advised to drink it straight. The study participants had a diluted mixture. Drinking it full strength can cause pain and numbness in the throat and esophagus and other problems.

The best way to drink beetroot juice is (after scrubbing everything), run a beet through a juicer with an apple, a couple stalks of celery, and about a cupful of baby spinach or cucumber. This is a healthy way to dilute the beet juice.

For best results, drink it immediately. Storing it causes a reduction in the vitamins and nutrients that are responsible for the blood pressure-dropping benefits.


A Dangerous Food Additive to Avoid

Andrew Weil, M.D.

Carrageenan is a common food additive that is extracted from a red seaweed, Chondrus crispus, which is popularly known as Irish moss. Carrageenan, which has no nutritional value, has been used as a thickener and emulsifier to improve the texture of ice cream, yogurt, cottage cheese, soy milk and other processed foods.

When I first wrote about carrageenan on this site 10 years ago, I reported that some animal studies had linked degraded forms of it (the type not used in food) to ulcerations and cancers of the gastrointestinal tract. But around that time, a prominent researcher in the field, Joanne K. Tobacman, M.D., now associate professor of clinical medicine at the University of Illinois College of Medicine, conducted studies linking undegraded carrageenan – the type that is widely used in foods – with malignancies and other stomach problems. (Degraded and undegraded carrageenan differ by molecular weight with undegraded carrageenan having the higher weight.)

Over the years Dr. Tobacman has published 18 peer-reviewed studies that address the biological effects of carrageenan and is convinced that it is harmful to human health. In April 2012, she addressed the National Organic Standards Board on this issue and urged reconsideration of the use of carrageenan in organic foods.

In her presentation, Dr. Tobacman said that her research has shown that exposure to carrageenan causes inflammation and that when we consume processed foods containing it, we ingest enough to cause inflammation in our bodies. She explained that all forms of carrageenan are capable of causing inflammation. This is bad news. We know that chronic inflammation is a root cause of many serious diseases including heart disease, Alzheimer’s and Parkinson’s diseases, and cancer.

Dr. Tobacman also told the board that in the past, drug investigators actually used carrageenan to cause inflammation in tissues in order to test the anti-inflammatory properties of new drugs. And she reported further that when laboratory mice are exposed to low concentrations of carrageenan for 18 days, they develop “profound” glucose intolerance and impaired insulin action, both of which can lead to diabetes.

She maintains that both types of carrageenan are harmful and notes that “degraded carrageenan inevitably arises from higher molecular weight (food grade) carrageenan.” Research suggests that acid digestion, heating, bacterial action and mechanical processing can all accelerate degradation of food-grade carrageenan.

All told, I recommend avoiding regular consumption of foods containing carrageenan. This is especially important advice for persons with inflammatory bowel disease.



Bacteria May Cause Colon Cancer

foto of  bacteria petri dishes  - Gloved Hand Holds Petri Dish with Bacteria Culture - JPG

December 28, 2014 by Gabe Mirkin, MD

People who have dense biofilm colonies of bacteria in the right colon (first part) are five times more likely to have malignant colon cancer and pre-malignant colon polyps, compared to those who have no biofilms (Proceedings of the National Academy of Sciences, Dec. 16, 2014). To diagnose biofilms, the authors developed a fluorescent technique to stain the biopsy specimens. If this research is supported by future studies, doctors will be able to check you for developing colon cancer long before it would normally be detected. Most colon cancers develop over five to ten years, and colon cancer is usually a curable disease if it is diagnosed early enough.

In humans, a bacterial biofilm is a mucilaginous coating that bacteria secrete around themselves to protect them from your immunity so they can live permanently inside your body. Other examples of biofilms include dental plaques in the mouth and the slime that covers stagnant pools or standing water.

The Study
The researchers examined healthy and cancerous tissue from 120 people taken during colonoscopies, where small pieces of tissue are removed to look for malignant changes in the inner linings of the colon. They found biofilms in 89 percent of tumors removed from the right colon (the first part), and in only 12 percent of tumors removed from the left side of the colon (the last part).

Dense bunches of bacterial biofilms are found on most colon polyps and colon cancers. The presence of these biofilms increases the chances of a person developing colon cancer and could offer a new way to predict who will develop colon cancer.

How the Foods You Eat Affect Gut Bacteria
Your diet determines which types of bacteria live in the first part (right side) of the colon. Bacteria that live in the last part (left side) of your colon have already had their food changed by the bacteria that live in the first part of the colon.

The food that you eat must be broken down into its basic building blocks before it can be absorbed into your bloodstream. Carbohydrates must be broken down into single sugars, proteins into amino acids, and fats into fatty acids. Foods that are not broken down and absorbed in the intestines pass along to reach your colon. There, bacteria can break down some of these foods that you could not absorb and use them to supply their energy. Bacteria that cannot break down the food that you eat will not thrive there. That means that bacteria in the first part of your colon are the ones that grow and thrive, “eating” the non-absorbable food that you have eaten. The types of foods that you eat determine which types of bacteria grow in the right side of your colon. Bacteria in the last part your colon get food that has already been changed by bacteria in the first part.

What This Means for You
Many previous studies have shown that increased risk for colon cancer is associated with:
• eating red meat and processed meats,
• eating fried foods,
• smoking,
• drinking alcohol,
• not exercising, or
• being overweight.
This groundbreaking study could lead to understanding how red meat, processed meats and fried foods, and perhaps other types of foods that have not yet been identified, cause biofilm colonies of bacteria to thrive in your colon. Further studies are needed to see whether the biofilm bacteria have a role in causing colon cancer or are just innocent bystanders.

How to become diabetic


Dr. Davis
Wheat Belly Blog
Mon, 28 Apr 2014 08:18 CDT

It’s so easy, anyone can do it! 

“After a number of years of diabetes, think how much more you can contribute to the nation’s economic success when you need a heart catheterization, stents, or bypass surgery, carotid artery surgery, stents in your femoral arteries, hemodialysis, and foot amputations?”

Becoming diabetic and proudly having to finger stick your way to blood sugar control is patriotic, as it builds revenues for Big Pharma. What better way to support your country than to help successful industries grow larger, increase shareholder value, and increase the salary and perks for hard working executives? 

So if you want to join the growing ranks of people who are becoming diabetic, now the largest epidemic of chronic disease ever witnessed in the history of the world, here’s what you do: 

 Cut your fat intake – Because it leaves you unsatiated and hungry, you will be left with cravings and the loss of resolve to consume healthy foods, making those chips and cookies irresistible. Celebrate with Frito Lay and Oreos! 

 Consume high-glycemic index foods – By “high,” I mean any food with a greater than zero or single-digit glycemic index, such as grains and sugars. Also eat more “low-” and “moderate-” glycemic index foods, because they raise your blood sugar to high levels, too!

 Consume modern wheat – Because the gliadin protein yields opiate peptides that stimulate appetite and increase calorie intake by 400 calories per day, every day, making you want more to eat all throughout the day, paving the road to a wonderful and proud collection of visceral fat. 

– Listen to your doctor’s advice to not supplement vitamin D or supplement at low-dose and be content with a 25-hydroxy vitamin D level of 30 ng/ml, the level you would have with minimal sun exposure and no consumption of animal organs. Ignore the fact that healthy, young, sun-exposed people typically have 25-hydroxy vitamin D levels of 70, 80, or 90 ng/ml. And ask your doctor to take the less effective, non-human form of vitamin D available by prescription! 

– Give into the joint pain, lethargy, and depression caused by grains. This allows insulin resistance to gain a foothold, sending up blood sugars. And, anyway, think of all the TV you can catch up on not having to worry about exercising. 

– Eat processed foods made with grains and sugars, also filled with herbicides like glyphosate and imizamox, that causechanges in bowel flora. Cut back on those healthy Lactobacillus and Bifidobacteria species and give equal time to E. Coli , maybe even Clostridium difficile! 

– Eat gluten-free foods made with cornstarch, tapioca starch, rice flour, and potato flour, since they have the highest glycemic indexes of all foods – there’s nothing higher! Your doctor will be shocked at how high your HbA1c can go just by following this simple strategy. Gluten-free foods might even earn you your very own insulin pump! 

You’ll know when you’ve succeeded when you have to shop for larger and larger pants and dress sizes and, best of all, your doctor feels good about himself because he is able to do his job and hand out more prescriptions to treat your high blood sugars, high blood pressure, joint pains, skin rashes, acid reflux, and high cholesterol. Maybe he will even have to put you on antidepressants! Think how much you will add to the bottom line of your friendly neighborhood pharmacy alone. 

You can find a number of roadmaps to accomplish this lifestyle. One way would be to not read nasty books like Wheat Belly that could actually harm the profit making potential of grains and drugs. Another way would be to just follow the advice of the American Diabetes Association and all their friendly supporters in the drug and processed food industry. 

After a number of years of diabetes, think how much more you can contribute to the nation’s economic success when you need a heart catheterization, stents, or bypass surgery, carotid artery surgery, stents in your femoral arteries, hemodialysis, and foot amputations? Your doctor is happy, high-fiving you for all the terrific fees you generate, the hospital adds your name to its mailing list to keep up-to-date on all its new services, while dietitians congratulate you on how well you adhere to their low-fat, grain-based advice. 

See how easy it is?

Why real salt is so important

Beverly Meyer
Primal Docs
Tue, 29 Apr 2014 02:22 CDT

One of the diet rules we all “know” is that salt is bad for us. So why is real salt so important? Can it be a key to health recovery? 

Salt was one of the earliest trade items and helped establish trade routes and villages all over the world. It was often used as money. 

Salt was traditionally used to preserve food. It’s value was in allowing meats and vegetables to be salted and stored for later consumption, a huge advantage over having to hunt and gather fresh food all the time. Neanderthals mined salt, as well as ancient Chinese. 

Real salt is the dried mineral residue from clean ocean waters. There are deep salt deposits on most continents where oceans dried up eons ago and left huge salt deposits behind. There are also natural salt springs that come out of the earth, and the water is collected and evaporated. Both salt mines and salt springs were important in establishing trade centers. 

The way to collect fresh “new” salt is to evaporate ocean water from a clean area of the ocean. Sea water is collected in everything from clay pans to vast wooden deck enclosures, where it is repeatedly turned and left to dry by the heat of the sun. 

Variances in local minerals, clays and water composition give rise to different colors and flavors of salt. The famous Himalayan Salt (yes, from high up in the Himalayan Mountains!) is pink. You can find gray, black, and red salt too. 

Industrial uses of salt 

Modern salt is manufactured primarily for industrial uses. Purified sodium chloride is both a by-product of industry and a component of manufacturing. Only about 5 or 10% of commercial salt is sold as edible salt (such as Morton’s). This sodium chloride is the “salt” that is dangerous. It has been highly heated in its manufacturing and purification process, and has been chemically treated to remove “impurities” – i.e., all the other minerals. 

Morton’s and other sodium chloride products have added ingredients to make the salt flow. (When it rains, it pours!) These contain aluminum and other toxic chemicals. 

Real, evaporated, solar salt is a mineral tonic, containing every mineral on the planet. It contains all the electrolytes. It has never been heated, except by the sun. Animals have a strong instinct for salt and will eagerly locate and crowd around salt licks. 

Commercial salt contains only purified sodium chloride plus the flowing agents, and added iodine. The sodium and the chloride are bonded into one molecule by the high heat purification process. Real salt, dried by the sun’s heat, does not fuse minerals together. They remain in their loose covalent state found in the ocean. 

When does salt need to be eliminated or reduced? 

Since we cannot “digest” fused commercial salt minerals, it is toxic to us, and our bodies will intuitively hold extra water in our veins to dilute it. This is the theory behind diuretics for high blood pressure. Force the body to urinate away that pesky extra water, and the heart won’t have to pump so hard to move the blood around. And, we are told to stop eating all salt. 

Studies show that only 1/3 to 1/2 of hypertensives are salt sensitive and would benefit in any way from reducing sodium. There is no test for this, so doctors just tell all patients to stop all salt. But it’s the commercial toxic salt that we cannot break down. Change from proccessed salt to real salt and it should help your high blood pressure. 

Salt contains important minerals for the adrenal glands and all their many functions. One of the first things I do with new client is put them on Premier Research Labs Pink Salt – a blend of Hawaiian and Mediterranean sun-dried salts. I do this for two reasons. First, to encourage them to get rid of other toxic salt in the home, including bouillon cubes and seasoning mixes. Secondly, to get some real salt in to feed those weak adrenals. 

Vegan to carnivore: why those on a plant-based diet are turning over a new leaf

Well + Good NYC
Mon, 21 Apr 2014 08:33 CDT

For five years, Claire Murray was a vegetarian, confident in her belief that she needed fruit, veggies, and whole foods for nourishment – and nothing more. But 18 months ago, as she struggled with bad eczema and difficulty concentrating, the Aussie naturopath had to cop to a hard truth: meat-free living wasn’t working for her. 

“I was confused as to why I wasn’t a beaming, radiant goddess bursting with health,” says the 23-year-old. When she switched to a Paleo diet, Murray says, she felt her energy levels increase. 

She’s not alone. Whether you chalk it up to the popularity of the Paleo Diet and CrossFitor the availability of better, grass-fed meat choices, many wellness experts are noticing a major return-to-meat moment. 

“We’re in the early stages of a trend,” says nutritionist Dana James, MS, founder of Food Coach. She’s seen plenty of women who went plant-based to feel better in their bodies, but “as they tuned in two to three years later, they realized, ‘Maybe that was more than what I needed to let go.'” 

© Dana James
Nutritionist Dana James is seeing more clients go back to meat, she says.

“Vegan with a side of Paleo” 

New Jersey-based physician’s assistant, Megan McGrane, 29, recently went from vegan to carnivore for health reasons, having grappled with autoimmune disorders for years. “I was like, ‘I’m in my twenties, and I feel crummy every daywhen I wake up,'” McGrane says. 

After seeing integrative guru Frank Lipman, MD, and completing his two-week cleanse (which allows certain types of organic, free-range animal protein), McGrane made the switch, full-time, to what she calls “vegan with a side of Paleo” – Bulletproof coffee in the morning, a huge salad with chicken for lunch, and a small serving of high-quality animal protein with a sweet potato or roasted root vegetables for dinner. She feels great, though the change has been a bit of a culture clash. 

“I’m a big yoga person,” McGrane says. “The stereotype of Paleo is Crossfit. It’s kind of a funny mix when you’re sitting in the yoga studio and topics come up like, ‘Oh, did you see the Instagram of my bison burger?'” 

Why the return to meat? 

Experts agree that hardcore workout is a big reason behind the trend. “Most CrossFit gyms recommend a Paleo lifestyle,” says nutritionist Amy Shapiro, RD, founder of Real Nutrition. While it’s certainly not a requirement to join a box, CrossFit diehards tend to become a part of the tight-knit community and culture in a way that doesn’t happen with other workouts. And who wants to be the only one ordering a post-WOD lentil burger? 

Plus, the fact that grass-fed and organic meat are “gaining recognition” takes some of the guilt off of those whose main goal is to eat consciously, vegan or otherwise. 

But topping the list of meat-free-eaters’ complaints are health and digestive issues, particularly among those filling their plates with hard-to-break-down raw veggies. Nutritionist James has also seen mood issues, from too little protein and too few brain-boosting amino acids. 

For her part, Murray says switching from no-meat to Paleo (with a focus on veggies) has generated its share of blank stares and eye-rolls, but her increased energy is all the defense she needs. “I didn’t do it to jump on a trendy bandwagon,” she says. “I did it to eat medicinally, for my health.”