High blood pressure.. Eating vegetables in this way raises pressure

High blood pressure is a chronic disease that affects many without even realizing it, which is why it is called the “silent killer.” According to one study, eating vegetables is beneficial for health in general, but if these vegetables are pickled, they lead to an increase in high blood pressure, due to their high content of the salt.

And while pickled vegetables contain certain types of fiber that feed the gut with beneficial bacteria, their high concentrations of salt may be harmful, according to a research paper published in the journal Clinical Nutrition Research. It is closely related to eating pickled vegetables.

Pickles are very high in sodium, and according to WebMD, consuming too much salt in your daily diet can contribute to high blood pressure.

The World Health Organization recommends reducing sodium intake to no more than two grams per day, which is equivalent to five grams of salt, as it is associated with high blood pressure.

According to a report published by Express, experts advise eating vegetables that contain a high percentage of potassium, such as beetroot, broccoli, Brussels sprouts and bananas, doing exercise on a regular basis and refraining from smoking, and these factors help treat high blood pressure if approved by the attending physician according to each case.

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