Microwaved Potatoes Help Lower High Blood Pressure
September 8, 2011 2 Comments
Remember way back when I pushed potatoes in a potatophobiac world with Welcome Back, Instant Mashed Potatoes? Remember how you all thought I was crazy? Well, well, well! A new research study presented at the American Chemical Society’s annual meeting in Denver, Colorado just proclaimed that a couple spud servings a day helps lower high blood pressure in obese individuals by 4% (just as well as oatmeal), and without the fattening effects declared by the anti-potatans.
The phytochemicals in potatoes act similarly to ACE-inhibitor medications which are used to lower high blood pressure in overweight individuals. The best way to preserve the potato phytochemicals isn’t to French fry or potato chip them, but rather microwave them with their skins on (and then of course skip the sour cream and butter). The study used purple potatoes, but researchers are certain the same effect would be seen with white or red potatoes. Read the whole story here.
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