Foods 'n' Herbs

The heart has to work harder to pump an adequate amount of blood to all the tissues of the body when blood pressure is elevated. The condition often leads to kidney failure, heart failure and stroke. Hypertension can be caused by overwork, drunkenness, smoking, stress and overweight.

Early warning signs include headaches, sweating, rapid pulse, and shortness of breath, dizziness and visual disturbances. The greater the weight, the more likely that blood pressure will be high. Kidney malfunction can also cause high blood pressure. High blood pressure should be treated early with a change of diet, reduce salt intake, weight loss and temper control.

Chinese medicine does not treat hypertension by lowering the blood pressure but rather treating the organs, which are most likely to be out of balance, causing the rise of blood pressure. Hypertension is regarded as a result of liver fire, liver-kidney deficiency with liver yang surging up or deficiency of yin and yang. Bupleurum or Hare's Ear (chai hu) is a herb commonly used to reduce chest fullness and tenseness in the abdomen.

Tomato and celery can lower blood pressure. Drink tomato juice once every two days for half a month as a course to lower blood pressure. Celery juice with some honey has the same effect. Cook peanut shells with water to make tea and drink continuously for half a month to lower blood pressure. Soak peanuts with membrane in rice vinegar and eat 10 each morning can also help to control high blood pressure.

Bok-choy, radish, carrot, jelly fish, kelp, onion, garlic, water melon and water chestnut can lower blood pressure and cholesterol. Abalone can lower blood pressure, prevent cancer and slow aging. Avoid chicken meat, liver and oyster.

Mushroom Soup 

SYMPTOMS: 

High blood pressure, over weight.

THERAPEUTIC EFFECTS:

Promote diuresis to relieve dampness, clear heat, lower blood pressure.

PER SERVING:

1. Rinse mushroom and soak in cold water for 2 hours until soft. Change water a couple of times.
2. Wash pork and cut into big pieces. Rinse herbs.
3. Put all ingredients in a pot with adequate water (about 2 liters) and bring to a boil. Remove foam, reduce heat and cook for 2 hours with about 2 cups of soup left.
4. Eat mushroom with soup.

USAGE:

Take this soup regularly with meal for best result.