High Blood Pressure
Is your blood pressure putting pressure on you?
What is High Blood Pressure?
How many people have High Blood pressure?
Who Gets High Blood Pressure?
How can you prevent High Blood Pressure?
Eat Healthy
Eating healthily is very important if you want to prevent or reduce the risk of getting high blood pressure. Some healthy foods include vegetables, fruit, oily fish, reduced,low or no fat dairy and lean meats. Salty foods, such as potato chips and salted nuts, should be avoided as salt can raise your blood pressure. Also try to avoid adding unnecessary salt to food when it is being cooked or when it has been served.
Be Active
Being active everyday is very important. Doing around 30 minutes of physical exercise at least 5 days a week can help prevent high blood pressure. Some physical activities can actually increase your blood pressure, so check with your doctor about doing sports that you think your body may not be up to.
Other Things you Can Do
Other ways to maintain an average blood pressure is to limit the alcohol you drink, quit smoking (if you haven't already done so or if you don't smoke) and keep a healthy weight.
High Blood Pressure Recipe
Recipe For Raspberry coffee Cake
Ingredients
2 1/2 cups fresh or frozen raspberries
1/3 cup packed light brown sugar
1 teaspoon cinnamon
1/2 cup (1 stick) margarine
1 cup granulated sugar
1 large egg
1 large egg white
1 tablespoon grated lemon zest
2 1/2 cups self-rising flour
1 1/4 cups reduced-fat (2%) milk
1. Preheat oven to 350°F. Grease and flour 13 x 9-inch baking pan. Toss 2 cups raspberries, brown sugar, and cinnamon in small bowl until berries are coated.
2. Cream margarine and granulated sugar in large bowl with electric mixer at high speed until light and fluffy, about
4 minutes. Add egg and egg white and beat 2 minutes. Beat in lemon zest. Reduce speed to low. Add flour alternately with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula. Do not over beat.
3. Spread half of batter into pan and sprinkle with raspberry mixture. Spoon remaining batter on top, spreading evenly. Swirl through batter several times with knife, then top with remaining raspberries.
4. Bake until toothpick inserted in centre comes out with moist crumbs clinging, 40–45 minutes. Cool in pan on wire rack 15 minutes.