Avoid the 3 Rooms that Increase your Hypertension

Recent studies have shown that anxiety or certain culinary techniques can act as a risk factor for hypertension. Controlling it should be part of your plan to keep tension at bay.

When we talk about factors that reduce the risk of hypertension, we immediately think about following a balanced diet low in salt, exercising and losing weight if there are extra kilos.

And it is true that these are the three main pillars that can make your blood pressure levels improve. But there are other issues that also influence.

We discover 3 things that increase your tension and that you may not suspect. Science has shown that keeping them at bay helps you keep hypertension away.


Being upset when things do not go the way you want, seeing the bottle always half empty, never relaxing … It is the prelude to anxiety and now it has been scientifically proven that, when suffering chronically, it could favor hypertension as well as obesity or a sedentary lifestyle.

The sympathetic nervous system is what prepares you to react to situations that you perceive as a real danger.

To achieve this, it acts on an organic level in different ways: it dilates the pupils, stimulates the sweat glands … and also increases the heartbeat and contracts the blood vessels.

Chronic anxiety favors Hypertension

All this is useful in times of stress because it keeps you alert, but according to a study led by Professor Gary L. Pierce of the University of Iowa (USA), “in people with chronic anxiety, the nervous system Sympathetic stimulates excessively to the minimum stress situation. ” And this is not good for your arteries.

This is demonstrated by science

To reach this conclusion, Pierce’s team studied a group of volunteers with chronic anxiety and others without this problem.

They subjected them to various situations (putting their hands in ice water, solving mathematical problems as quickly as possible …) and found that the group with anxiety had very high levels of a hormone that is released in response to stress (norepinephrine) and which causes the blood vessels to narrow.

For any inconvenience people who are always distressed to release a lot of norepinephrine. And this in the long term can end up generating resistant hypertension.


Intake of fiber from cereals, legumes, seeds, fruits and, of course, vegetables are key to having optimal blood pressure figures. This has been shown by a study by the University of Sydney (Australia).

On the one hand, fiber helps to have correct levels of blood glucose (prevents it from triggering) and when this happens the kidney eliminates sodium better, so it does not accumulate in the bloodstream (which does increase the tension).

Fiber helps the kidney eliminate sodium better

On the other, the fiber improves the function of the arterial wall, preventing its diameter from being reduced (which would also increase the tension).

The power of the vegetable

A diet rich in it is just as important in controlling stress as monitoring salt. And not only for its richness in fiber but also for its high content of potassium is (the vegetable the largest source of this mineral). Keep in mind that your deficiency is just as detrimental to your arteries as excess sodium.


For many, the taste (and smell) of grilled meat is second to none. However, recent research has shown that it increases the risk of hypertension. And not only for the food itself but for the cooking method.

In fact, that red meat, and specially processed meat promotes hypertension has already been demonstrated. But what had not been studied was the possible link between the cooking methods and the increase in blood pressure. And it has been found a  team of researchers from Harvard University led by Gang Liu studied more than 100,000 participants. Specifically, it focused on those who consumed at least two servings of red meat, chicken or fish per week.

The conclusion was quite surprising because it was seen that those who ate these foods on the grill (including fish) had a 17% higher risk of high blood pressure.

The danger of the flame

When cooking with an open flame, at a very high temperature and a lot of food is cooked, large quantities of aromatic heterocyclic amines are created, chemical substances that appear when the protein is carbonized, both in meat and fish.

In addition, if the food fat falls on the flame, other harmful chemicals (polycyclic aromatic hydrocarbons) are created that also “stick” to the product.

Cooking with an open flame and high temperatures damage your arteries. The frequent intake of these chemicals damages the arteries and causes cellular oxidation and inflammation, which ultimately increases the blood pressure figures.

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