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Dear Pharmacist,
I’m taking Norvasc, Atenolol and a statin cholesterol drug, Crestor. The side effects are intolerable. Do you know of any natural ways to lower blood pressure?
–T.E. Salt Lake City, UT
Answer: You have many options, but I only have space to elaborate on one impressive option -beets. They pack a crimson punch like no other veggie because they contain powerful compounds that may reduce blood pressure, promote bile flow, ease digestive disorders, improve heart disease, lower cholesterol and prevent cancer. I can’t name one drug from my pharmacy with a bio like that. And a bunch of beets is only 4 dollars!
In our heavily medicated country, it’s considered bizarre to tell a person to drink beet juice for blood pressure. The expectation is that you need to take Norvasc or Atenolol to get well, am I right? We have become programmed to take super drugs, not superfoods.
Studies point to amazing heart-healthy benefits. Beets even look like hearts if you think about it. They lower blood pressure by increasing levels of ‘nitric oxide’ in your blood vessels. The anti-platelet action of beets reduces risk for blood clots. Beets can dissolve inorganic calcium deposits that clog up your pipeline. Beets can lower total cholesterol and triglycerides by 30 and 40 percent, respectively while increasing those good HDLs! Has your statin done that for you? They are rich in folic acid and betaine, two substances which neutralize inflammatory chemicals like C reactive protein, homocysteine and interleukin 6. With all this in mind, I’m thinking fewer strokes and heart attacks, are you?
A 2008 study in Hypertension found that drinking two cups of beetroot juice reduced blood pressure by up to 10 points for 24 hours! There were no major side effects. Blood pressure medications often cause dizziness, weakness, body aches, muscle cramps, arrhythmias, heart attack and stroke. Wait, it gets better.
That beautiful purple-reddish color of beets occurs because of a compound called “betacyanin” which has demonstrated itself as a powerful cancer-fighter, especially against colon cancer. In one study, animals with colon cancer were fed beet fiber and researchers noticed an increase in the activity glutathione, which helps rid your body of toxic cancer-causing poisons. In another study, beets increased the number of cancer-destroying cells in the colon (CD8 cells) and the animals in the study showed fewer pre-cancerous changes. Beet juice may negate the effects of eating processed meats laden with dangerous “nitrosamines.” Envision less stomach cancer.
Beets may color your urine or stool slightly pink; that’s harmless. If you have oxalate kidney or gallstones, limit intake of the leafy beet greens because they contain oxalates. Beets themselves are probably fine but ask your doctor. I’ve posted a few beet recipes at my website and facebook. While I prefer you eat fresh beets/juice, beetroot juice and oral supplements are sold at most health food stores.
Did You Know?
Most prescribed pain medications cause constipation, dizziness, drowsiness and dependence.
I thoroughly appreciated your answer dealing with blood pressure (”beet someone you love”)!
Do you have a similar-type “answer” for osteoarthritis?
If so, I’d LOVE to know what it is!
Thanks, Suzy!
I had written just after the newspaper on beets–to ask if canned beets (not pickled) were just as effective. I am 82, in good health, but am not a great cook. I love beets, but never realized their value until I read your article. How do you consume fresh beets? I’ve never had any except canned, and heated with a bit of butter on them, or pickled as you see in most salad buffets, etc. I like them either way, but have never tasted “fresh” beets to my knowledge. ???
This reply is to Mr.Nick. You’ve made it to 82 so you must be doing something right!
You’ll never want a canned or salad bar beet again! Make a batch with the lemon, oil, vinegar and salt. Seal well and put in the fridge and it will keep for up to a week. “Good food is good living!” Carolyn
You don’t need to be a fabulous cook to make great beets. Here’s an idea for you.
Cut off beet greens and leave a little stubble on top of beet. Rinse beets off and put them into a pot and cover with water and a pinch of salt. Gently boil the beets until fork tender(don’t cook them til they are mushy, just done) which is approximately 40 min for a medium size beet (or 20-22 min in a pressure cooker)remove the pan and run beets under cool water til they can be handled easily. Take a spoon and rub the skin off the beet with the edge of it (it will come off easily) cut into thin wedges and add a pinch of salt, a squeeze of lemon, a splash of rice vinegar (optional) and a glug of extra virgin olive oil (or flax or hemp oil even better) Serve on top of salad (mix, spinach, arrugula…. be creative!) Top or toss with some (all?) of the following:
toasted walnuts, feta cheese, slivered vidalia onions, thinly sliced celery or fennel, sardines….terrific
My wife and I have stared drinking 1-2 ounces of beet juice daily. From a health food store. What do you recommend as a required daily dose for getting what is needed to be beneficial in our diet?
[...] pressure within a few weeks. Beets are of tremendous value too, so please refer to that article by CLICKING HERE. And you should also read my article on “Rabbit Food” and how powerful magnesium is [...]