Daily Health News Blog

Here's How: If уоu hаvе hypertension оr high blood pressure, ѕhоuld уоu uѕе а home blood pressure monitor tо track уоur blood pressure аnd improve control? Here’s оur advice. Thе American Heart Association (AHA) hаѕ recommended home blood pressure monitoring fоr аnуоnе wіth high blood pressure ѕо уоur doctor саn determine whеthеr treatments аrе working. Whіlе thе verdict іѕ оut аbоut whеthеr thеу improve blood pressure control, wе recommend thеm ѕо thаt patients bесоmе mоrе engaged іn managing thеіr condition. Home monitors аrе nоt thе ѕаmе аѕ ambulatory blood pressure monitors, thе gold standard fоr measuring blood pressure оutѕіdе оf thе office. Ambulatory devices measure blood pressure оvеr а 24-hour period оr longer аnd аrе рlасеd оn thе patient іn thе doctor's office. They're expensive, аnd mаnу insurers don't cover them. Also, unlіkе home monitors, ambulatory blood pressure monitors аrе nоt uѕеful fоr routine monitoring. Mаnу home blood pressure monito

Garlic is a key part of the Mediterranean diet and many cuisines around the world. But do supplements really lower cholesterol, fight cancer, reduce arthritis, and have other health benefits, as touted? There have been thousands of studies on garlic, but its health effects remain something of a mystery. Garlic contains interesting compounds that have been linked to many proposed health benefits. One is allicin, a sulfur compound formed in raw garlic after a clove is cut or crushed. Allicin is a major source of garlic’s taste and smell. But not all scientists agree that allicin is the key ingredient, since it breaks down quickly into other compounds. And the enzyme that forms allicin can be destroyed if the whole clove is cooked before being cut (that’s why cooked cloves taste less garlicky). In fact, no one knows which, if any, component is most important. Lab and animal studies suggest that garlic (or compounds from it) has a range of benefits. For example, it keeps blood plat

by Emilia Klapp, R.D., B.S. According to U.S. General Surgeon, heart attacks and strokes are highly preventable. Thus, if more people die from heart disease than from any other illness, we need to give a serious consideration to what we are doing wrong. In this article you will find the 7 main reasons why we may end up being part of the American Heart Association’s statistics. 1. We smoke. The risk of dying of a heart attack is about four times higher in people who smoke than in those who don’t smoke. Many of us are under the impression that the major danger from smoking is cancer but that is not quite true; smoking is the major risk factor for heart disease, stroke, and cardiovascular disease. In fact, about 40% of deaths caused by cardiovascular disease are due to smoking. Smoking contributes to heart disease in the following manner: • Increases blood pressure, a risk for heart attacks and strokes. • The carcinogen components in tobacco damage the walls of the arteries

What Should You Believe About Salt? A high salt intake and high blood pressure (hypertension) have been linked for many years, not only by scientific research but in the minds of many health-conscious people. However, the furor about trans fat and carbs has moved salt way down on the list of our dietary villains. Only a few people (7%, according to one survey) ever bother to check labels for salt anymore. As concern has faded, people have been eating more salt. Since the early 1980s, U.S. per capita salt intake has risen by about 50%. In large part, this is because Americans have turned increasingly toward takeout and restaurant meals, fast foods, prepared foods, and snacking. Low-sodium foods don’t sell well. Most packaged foods and restaurant meals are salty—not just at McDonald’s, but also elegant meals on white tablecloths. Portion sizes have increased dramatically, along with the prevalence of obesity and high blood pressure. No connection with salt intake, says the