Super Nutrient Lowers Blood Pressure and Reduces Stroke Risk
Slowly rising blood pressure as we age places millions of Americans at increased risk for heart attack and stroke. Medical practitioners and Big Pharma think the answer is prescribe a host of different pharmaceuticals until a magical number is achieved artificially. Research has rapidly emerged to demonstrate that reaching a normal blood pressure using drugs is not the same as lowering blood pressure naturally.
In fact, using drugs to lower blood pressure can contribute to a host of damaging side effects including death. Fortunately you can take advantage of nature`s treasure of antioxidants from fruits and vegetables and supplement with lipoic acid to dramatically lower your risk of heart attack and stroke.
Protein Damage Contributes to High Blood Pressure
For the first time, researchers have discovered the actual underlying cause of high blood pressure and the best way to alleviate the problem at its source. The result of a study published in the journal Nature demonstrated that a key regulatory protein that controls blood pressure is damaged by the normal wear and tear caused by free radicals. The protein angiotensinogen becomes damaged through free radical assault and leads to hypertension.
Researchers found that a low antioxidant status was indicative of increased blood pressure. Insufficient circulating antioxidants allow damage to angiotensinogen protein molecules and loss of blood pressure regulation. The study determined that simply increasing antioxidant status was not enough to fully lower blood pressure readings and found that other mitigating factors such as stress, being overweight, and insulin resistance generated high levels of free radical damage. When these factors were addressed and controlled, increased intake of antioxidants from natural food sources and supplementation effectively lowered blood pressure levels.
Antioxidants Lower Risk of Stroke by 60%
Stroke is a leading cause of disability and mortality in western society, largely due to damage to the delicate vascular network and the movement of blood clots through the body. Free radicals cause the endothelial lining of delicate blood vessels to become unstable and inflamed, greatly increasing the risk of an ischemic stroke. A study released in the Journal of Nutrition found that individuals with the highest antioxidant status were 60% less likely to suffer from a stroke. Vitamin C alone was found to lower the risk by 40%.
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