1. Non-fat Yogurt
Non-fat yogurt is good for your heart.The American Heart Association (AHA) found that people who ate more non-fat yogurt were 31 percent less likely to develop high blood pressure than others.
2. Sunflower Seeds
All nuts and legumes are heart-healthy, but sunflower seeds seem to be in a class of their own when it comes to blood pressure.
3. Bananas
Two bananas a day could keep the cardiologist at bay. That’s because bananas are among the most potassium-rich foods, Potassium also helps artery walls relax. If you don’t like bananas, raisins, prunes and watermelon are good sources of potassium, too.
4. Potatoes (specifically purple potatoes, according to one small study) contain antioxidants that reduce inflammation
5. Spinach – Swedish research credits the nitrates in Spinach for lowering blood pressure
6. Oats – Quaker Oats provided funding for this study, but there’s no question high-fiber oats are heart-healthy
7. Beets – the University of Reading research was done on beet juice, but it’s the phytochemicals that give beets their red color that count
Non-fat yogurt is good for your heart.The American Heart Association (AHA) found that people who ate more non-fat yogurt were 31 percent less likely to develop high blood pressure than others.
2. Sunflower Seeds
All nuts and legumes are heart-healthy, but sunflower seeds seem to be in a class of their own when it comes to blood pressure.
3. Bananas
Two bananas a day could keep the cardiologist at bay. That’s because bananas are among the most potassium-rich foods, Potassium also helps artery walls relax. If you don’t like bananas, raisins, prunes and watermelon are good sources of potassium, too.
4. Potatoes (specifically purple potatoes, according to one small study) contain antioxidants that reduce inflammation
5. Spinach – Swedish research credits the nitrates in Spinach for lowering blood pressure
6. Oats – Quaker Oats provided funding for this study, but there’s no question high-fiber oats are heart-healthy
7. Beets – the University of Reading research was done on beet juice, but it’s the phytochemicals that give beets their red color that count
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