Treat High Blood Pressure With Garlic: Extremely Effective

High blood pressure treatment with garlic is a very inexpensive, but effective. Garlic is a very popular spice and easy to find. Besides high blood pressure, garlic also helps to detoxify, remove sputum…

treat high blood pressure with garlic

According to World Health Organization (WHO), high blood pressure is the index when the maximum blood pressure (systolic blood pressure) is above 140mmHg and the minimum blood pressure (diastolic blood pressure) is above 90mmHg. This number is considered relative and depends on the locus, age and endurance of each person.

In recent years, the number of people with hypertension is on the rise.

For treating high blood pressure, follow the doctor’s instructions closely. You can eat good foods for blood pressure stability or use some herbal remedies. One of the very good herbal foods for high blood pressure is garlic.

Garlic has a spicy taste, tempered, it has the effect of detoxification, poisoning, disinfection, removing sputum…

Through many studies, garlic was found to cure four diseases:

  1. Osteoarthritis (arthritis, calcification of joints, osteoarthritis)
  2. Respiratory diseases (pharyngitis, bronchitis, bronchial asthma)
  3. Cardiovascular diseases (high blood pressure, low blood pressure, atherosclerosis)
  4. Digestive diseases (heartburn, indigestion, gastric ulcer – duodenum).

In the medicine, it is known that garlic was used to treat high blood pressure in China centuries ago. Japanese health officials have also officially recognized garlic as high blood pressure medicine.

In 1948, Dr. F.G. Piotrowski of Geneve confirms the use of garlic to treat high blood pressure. According to him, garlic dilates the blocked or narrowed blood vessels, so that blood flows easily and the pressure is reduced.

Petkov, a biologist at Bulgarian University, said garlic can lower blood pressure by 20 to 30 degrees, with diastolic blood pressure being between 10 and 20 degrees.

How to do as follows: Raw garlic with 0.25kg, peeled off and soaked with 0.65 liters of rice wine 40 degrees, or soaked with vinegar 4-5% acetic acid. Soaking for 10 days is OK.

Dose: Using 2 times a day, morning before meals and before bedtime, about 3ml each time.

The use of garlic wine or garlic vinegar not only because these two ways of processing is simple, easy to do, easy to eat but also because the acid in the juice (vinegar, wine) will increase effect up 4 times compared to the raw garlic.

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