Thanksgiving day 2018 came and gone and surprisingly, though I had an extra helping and went a little overboard with eats, my weight management did not suffer. I still do my intermittent fasting, my daily smoothies and veggie salads. With holidays, there are so many food temptations and I just can’t resist. Amazingly enough, I was able to maintain my weight, even with the extra calories from the Thanksgiving feast. I recently added Celery juicing because of the things I’ve read about it and the juicing benefits of celery.
Organic celery is a staple in my fridge. I add it to my salads and cooking. There is this medical medium guru on Facebook that I follow and he faithfully promotes the healing benefits of celery juice. He said that celery has an incredible ability to create sweeping improvements for all kinds of health issues. He said that celery is truly the savior when it comes to chronic illness. He said it is most powerful to drink it alone. Aside from celery being an alkaline food, the health benefits are aplenty.
In my case, it’s one of my food aids to naturally lower my blood pressure. It prevented constipation and amazingly aided with my weight. I see the difference in my weight scale.
And yes, it helps with bloating. I don’t feel bloated like I feel water heavy, though I drink a lot of water each day. Celery contains Phthalides, phytonutrients that provides potential cardiovascular benefits. Celery phthalides can act as smooth muscle relaxants, most likely through their impact on the flow of calcium and potassium inside cells and related nervous system activity involved with muscle relaxation. Of course, relaxation of smooth muscles surrounding our blood vessels allows them to expand and the result is a lowering of blood pressure.
I drink celery juice first thing in the morning, and I wait about 30 to 45 minutes before I eat my breakfast. I combine 3 to 4 celery stalks, chopped, with some coconut water to aid in extracting the juice and I use the new, updated NutriBullet.
I have not taken any blood pressure medications for almost a year now because of the very bad side effects. But because of the veggies (plus smoothies and celery juice) and fruits I eat everyday, and supplements of Fish Oil, Cholestoff, grape seed extract and olive leaf extract, I am able to get good BP readings.
And one thing that help with lowering my blood pressure is when I stopped adding salt when cooking. I don’t use table salt either. I try to buy food and condiments with a label indicating fewer milligrams of sodium, which we need and an essential nutrient in our body; as long as it’s not too much and excessive. I’ve learned that if we consume too much sodium, it can cause water retention, and our body may respond by raising our blood pressure to push the excess fluid and salt out of our system. Our heart is working hard, which is not normal, when our blood pressure is high and chest pain can occur.
“Humans are genetically programmed to eat ten times less sodium than we do now. Many so-called low-salt diets can actually be considered high-salt diets. That’s why it’s critical to understand what the concept of ‘normal’ is when it comes to sodium. Having a ‘normal’ salt intake can lead to a ‘normal’ blood pressure, which can contribute to us dying from all the ‘normal’ causes, like heart attacks and strokes. The American Heart Association recommends everyone consume less than 1,500 mg of sodium daily— that’s about three-quarters of a teaspoon of salt. The average American adult consumes more than double that amount about 3,500 mg daily. Reducing sodium consumption by just 15 percent worldwide could save millions of lives every year.
If we could cut our salt intake by about a half teaspoon a day, which is achievable by avoiding salty foods and not adding salt to our food, we might prevent 22 percent of stroke deaths and 16 percent of fatal heart attacks. That’s potentially more lives saved than if we were able to successfully treat people with blood pressure pills. Simply put, reducing salt is an easy at home intervention that may be more powerful than filling a prescription from the pharmacy. Up to ninety-two thousand American lives could be saved each year simply by eating less salt.”
Excerpts from: How Not To Die – Michael Greger, M.D.