Yogurt Hinders Hypertension

Benefits of this Cultured Food




Eating yogurt could reduce the risk of developing high blood pressure, or hypertension, according to new research presented at the American Heart Association 2012 Scientific Sessions. During their 15-year study, researchers followed more than 2,000 volunteers that did not initially have high blood pressure and reported on their yogurt consumption at three intervals. Participants that routinely consumed at least one six-ounce cup of low-fat yogurt every three days were 31 percent less likely to develop hypertension.

Edit ModuleShow Tags

More from Natural Awakenings

Apple Munching Makes for Healthier Shopping

People that ate an apple before grocery shopping stocked their cart with a healthier portion of fruits and vegetables.

Potatoes Don’t Pack on Pounds

In a recent study, overweight people on varied diets showed a slight weight loss after eating five to seven servings of potatoes a week.

Superfruit Antioxidants Found in Chilean Maqui Berry

A special antioxidant in the Chilean maqui berry reduces LDL and blood sugar, boosts the health of blood vessels, and may even counter the aging effects of UVB rays on skin.

Red/Purple Produce is Best for Our Weight and Heart

We know that virtually all veggies and fruit are good for us, but a recent European study found that red and purple choices have certain robust benefits.

Chamomile Tea Helps Us Live Longer

In a seven-year study, Mexican-American women that often sipped chamomile tea dramatically reduced their rate of an earlier demise.
Edit ModuleShow Tags Edit ModuleShow Tags