Vitamin C Can Lower Your Risk of Heart Attack and Stroke

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Researchers based at the world-renowned John Hopkins University School of Medicine recently completed a study that showed a link between increasing vitamin C supplementation with lowering blood pressure, publishing these findings in the American Journal of Clinical Nutrition.

For a long time now, medical professionals and researchers have known that even increased blood pressure that doesn’t qualify for a diagnosis of hypertension can dramatically increase a patient’s risk for cardiovascular disease and / or stroke. As of 2012, close to 30 percent of adults in the United States have elevated blood pressure or hypertension.

This study is based on 29 controlled and published studies, of which the researchers conducted meta-analysis. These results were seen in patients taking 500 milligrams of quality vitamin C daily, which is five times more than the current recommended doses. This caused a drop of 5 millimeters of mercury levels, which indicates high blood pressure hypertension, over the long haul.

While vitamin C is known for improving the function of artery walls, researchers believe that these results are due, in part, to vitamin C’s diuretic effect, which cause the body to remove more sodium via the kidneys, thus relaxing the blood vessels and reducing blood pressure.

It’s important to note that all sources of vitamin C are not all created equal. Many health professionals believe that natural sources of vitamin C like citrus fruits and supplements that are made from whole food ingredients will allow your body to better utilize natural vitamin C than it’s synthetic alternatives commonly found in the supermarkets.

Recent studies have also shown that chocolate can help reduce blood pressure, which is a great way to take some of the guilt away from your favorite snack.

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