Many people wonder whether people with high blood pressure should eat garlic or not. Scientific studies and leading health organizations in the world have confirmed that garlic is not only safe but also beneficial for people with high blood pressure, if used properly.
According to the World Health Organization, garlic is recognized as a natural functional food, capable of supporting blood pressure regulation. The compound allicin created when garlic is crushed or chopped has the effect of dilating blood vessels, reducing pressure on the vessel walls, thereby helping to effectively lower blood pressure.
Research shows that using 6001200 mg of garlic extract per day for 812 weeks helps reduce average atrophy by 810 mmHg and atrophy by 56 mmHg in people with mild to moderate high blood pressure.
Experts also recommend adding garlic to the diet of people with high blood pressure as a non-medication treatment support measure, but note that garlic cannot replace prescription drugs and needs to be taken in the right dosage.
However, people who are taking anticoagulants should consult a doctor before eating a lot of garlic, because garlic can increase the risk of bleeding.
People with high blood pressure can and should eat garlic in reasonable doses. Garlic not only helps control blood pressure naturally but also contributes to improving overall cardiovascular health, if combined with a healthy diet and lifestyle.
