5 sources of carbohydrates that help normalize blood pressure

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By including certain carbohydrates in the diet, increasing the nutrients in your daily diet will help your body maintain a healthy blood pressure level.

When a person is diagnosed with high blood pressure, they are usually advised to limit their sodium (salt) intake. But while reducing the amount of salt you eat is a good idea, there are other solutions that help normalize blood pressure. It is enough that the DASH diet, specially developed for improving the cardiovascular system and normalizing blood pressure indicators, involves the active consumption of carbohydrate products.

Also, these products contain the minerals calcium, magnesium and potassium, which are the most important nutrients that support the activity of the heart muscle and strengthen its health.

Here are 5 sources of carbohydrates recommended by doctors to improve blood pressure pressure.

Bananas. Cardiologists advise people with blood pressure above 120/80 to increase their intake of potassium with food. Bananas are one of the best suppliers of this mineral.

Beans.Contains some natural carbohydrates as well as plant-based protein, vitamins and minerals, including magnesium, which supports healthy blood pressure. Soluble and insoluble fiber, including the resistant starch naturally found in beans, also help control blood pressure, prevent spikes, and lower blood pressure to some extent.

Yogurt. Natural yogurt naturally contains three beneficial minerals that support healthy blood pressure: calcium, magnesium and potassium. Probiotics present in yogurt can play a separate role in lowering blood pressure with their positive effect on the gut microbiome.

Oats. Many experts call whole oats the best grain option for maintaining healthy blood. pressure Whole oats are rich in a special type of fiber: they contain dietary fibers called beta-glucans. Eating them is associated with lower systolic and diastolic blood pressure – this is a consequence of how beta-glucans stimulate the gut microbiota.