Putting a fad to rest
I just want to check in with you and make sure you've left the no-carb dieting craze in the dust—right where it belongs. And before you jump on the bandwagon of the next hard-to-follow and only slightly effective regiment that comes out, stick to what really works. But just because I'm not a fan of the no-carb diets does not mean that you should engage in a carb-laden free-for-all. There's plenty of evidence out there that cutting the right carbs can actually help lower your high blood pressure.
A group of Australian doctors found that hypertensive patients could lower their blood pressure by partially replacing just a few carbohydrate-rich foods with high-protein foods such as the lean red meat I recommend to you.
The key here is "partially replacing a few carbohydrates," not cutting out carbs entirely. That's just not practical OR healthy. After all, carbohydrates are your body's main source of fuel and energy. Focus on getting the right carbs, like whole grain breads and brown rice, sweet potatoes, fruits, and vegetables.
The best reference you can use to guide you to the best carbs would be the Glycemic Index, which ranks carbs based on their effect on your blood sugar levels. High GI values signal carbs that will lead to a spike in your blood sugar—and are therefore not as healthy. The lower you stay on the Glycemic Index, the better. Go to www.glycemicindex.com for more information.
