Family history, poor diet, and obesity are just a few of the causes of high blood pressure. Aside from prescription medications, there’s not much a physician can do to reverse or reduce high blood pressure. However, one alternative is the incorporation of coconut oil into your diet. Because of its many health benefits, coconut oil, when used properly, can prove beneficial in a regimen designed to lower blood pressure.
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High Blood Pressure Defined
High blood pressure is the pressure caused by the restricted flow of blood through narrow arteries. This restriction causes the heart to pump harder and at a faster rate, giving it little time to rest. Consistent high blood pressure causes the arteries to weaken and even close completely. Normal blood pressure is around 120/70. Anything higher is treated with prescription medications.
General Health Benefits of Coconut Oil
There are numerous overall health benefits of coconut oil. Skin care, stress relief, weight loss, increased metabolism, relief from kidney problems and high blood pressure are just a few of the health issues coconut oil is often used for. Coconut oil contains vitamins and minerals such as Vitamin E, Vitamin K and Iron. Coconut oil assists with controlling blood sugar, improves the body’s ability to absorb minerals and is believed to stop tooth decay.
Benefits of Coconut Oil for Blood Pressure
Because coconut oil is approximately 92 percent saturated fat and contains medium chain fatty acids, or Omega-3 fatty acids, it is believed to be better for lowering blood pressure than vegetable oils. The consumption of polyunsaturated fats, such as Omega-6 fatty acids like soybean and vegetable oils, causes your blood vessels to constrict. However, the Omega-3 fatty acids in coconut oil do not have the same effect. In fact, they widen your blood vessels and relieve inflammation of the arteries.
Cons of Coconut Oil
Unfortunately, heat and sunlight can quickly cause coconut oil to go rancid. Therefore, it’s best when used within a few weeks of buying it. The toxins that could potentially develop as a result of that exposure are more harmful than Omega-6 fatty acids.