Top 5 foods that CAUSE high blood pressure – replace!

Your blood pressure rises when there is too much fluid in the arteries and not enough space. This is when your kidneys open and release excess fluid from your arteries into your urine. In this way, you literally wash away this extra pressure.

At least you should, but if you don’t, you may have high blood pressure. This reading is above 140/90 mmHg.

In today’s video, we look at the FIVE worst foods that cause high blood pressure or hypertension, which can lead to heart attack, stroke, and kidney disease.

Number 5. Vegetable Oils.

Long-term use of vegetable oils provokes chemical processes that cause inflammation in the body. This can lead to hardening of the arteries or atherosclerosis, high blood pressure and other chronic diseases.

Vegetable oils such as soybean, cottonseed, corn, safflower, grapeseed, and canola oils are mostly made up of processed polyunsaturated fats.

During refining, these oils easily oxidize when exposed to heat or light and become rancid.

They are high in inflammatory omega-6 fatty acids and very low in anti-inflammatory omega-3 fats, which is bad for you.

A 2019 study in OpenHeart found that omega-6s increase blood pressure due to their high content of linoleic acid.

In another 2011 study, rats fed palm and soy oils had a marked increase in blood pressure.

If you buy processed foods, packaged baked goods, fast food, fried foods, frozen foods, and margarine, vegetable oils have almost certainly been used to make these foods.

Or worse, he might use partially hydrogenated oil or vegetable fat, also known as trans fats.

Trans fatty acids are infamous for their dual effect: they increase “bad” cholesterol and lower “good” cholesterol. They also increase the inflammatory response and cause a leaky gut.

To replace vegetable oils, cook with unrefined oils such as macadamia oil, extra virgin olive oil, avocado oil, sesame oil, and coconut oil.

Raw, unsalted nuts and seeds are excellent sources of healthy polyunsaturated fats. Polyunsaturated fat that is not processed does not usually cause inflammation.