At the latest meeting of Japan Nutrition and Food Society, Japanese researchers announced that drinking two spoonfuls of vinegar every day can effectively prevent hypertension. They had done such an experiment. 175 subjects aged 25-60 were divided into three groups, including drinking 2 tablespoons of vinegar (30ml), 1 tablespoon of vinegar (15ml) and not drinking vinegar every day. The results showed that in the first group, not only did the blood pressure drop, but also the visceral fat and weight were significantly reduced, and the waist circumference was also significantly thinner. Judging from the results of this experiment, the benefits of drinking vinegar for patients with hypertension are very obvious. Although no related experiments have been done in China, the effect of drinking vinegar on softening blood vessels is well known. This may be because the saponin in vinegar will eliminate a kind of fat adhering to the blood vessel wall, reduce the cholesterol content in the blood, and play a role in softening blood vessels.

To ensure the above-mentioned efficacy of vinegar, it is best to drink it directly, for example, a spoonful in the morning and evening. Cooking methods such as heating will affect this function of vinegar, such as vinegar-fried potato shreds and sweet and sour fish. Although vinegar is also put in it, the effect will be discounted after high temperature heating.

However, it should be noted that not everyone is suitable, especially those with stomach problems. Pay attention to whether there are any adverse reactions such as pantothenic acid after drinking vinegar. People with peptic ulcer and hyperacidity are not suitable for drinking vinegar, so as not to aggravate the irritation to the stomach. Drinking vinegar should be gradual, starting with a sip every day, and increasing or decreasing as appropriate according to the acceptance of the body.

Besides drinking two spoonfuls of vinegar every day to prevent hypertension, eating more vegetables and less meat in daily diet can also prevent hypertension. Because amino acids in vegetables, especially glutamic acid, have the effect of lowering blood pressure.

In addition, we should pay attention to adjusting our diet structure, reducing the intake of starch and fatty foods and increasing the proportion of vegetables. However, we should not be too extreme. We must pay attention to the collocation of dietary nutrition and the reasonable collocation of vegetables and meat, and we should not be partial to food.