Blood Pressure Lowering Foods (Part 2): The Health Benefits of Water Chestnuts, Garlic, and Chrysanthemum Greens

Water chestnut

Other names: Horseshoe, Ground Chestnut

Studies have found that the "phloroglucinol" in water chestnuts has a certain effect on lowering blood pressure, and also has a certain inhibitory effect on Staphylococcus aureus, Escherichia coli, Enterobacter aerogenes, and Pseudomonas aeruginosa, and also has a role in preventing and treating cancer. Water chestnuts are tender and juicy, and have a certain auxiliary therapeutic effect on diabetes, fever, and thirst due to fluid depletion. The calcium, phosphorus, iron, and vitamins in water chestnuts can promote the metabolism of carbohydrates, fats, and proteins in the body, regulate acid-base balance, promote human growth and development, and maintain the needs of physiological functions.

1. Suitable for consumption by most people.

2. Suitable for patients with hypertension, constipation, diabetes, frequent urination, dribbling and difficulty urinating, and urinary tract infections.

It is often used as an ingredient in cooked food, but it can also be used for stir-frying, braising, or as a filling.

Shrimp and chicken.

Water chestnuts should not be eaten raw because they grow in the soil, and their outer skin and inside may harbor a lot of bacteria and parasites. Therefore, they must be washed and cooked thoroughly before consumption.

Stir-fried Chicken with Water Chestnuts

Main ingredients: 100g chicken breast, 50g water chestnuts, 50g lettuce, 1 egg white

Ingredients: 10g peanut oil, 10g cornstarch, 5g salt, 5g chopped green onion, 3g minced ginger, 3g sliced ​​garlic, 10g cooking wine, a little chicken broth, and appropriate amount of cornstarch slurry.

practice

1. Wash the chicken breast, cut it into slices, put it in a bowl, add egg white, salt (2 grams) and starch, mix well and marinate.

2. Peel and wash the water chestnuts and lettuce, then slice them.

3. Put water in a pot and bring it to a boil. Add the chicken slices, gently separate them with chopsticks, and then remove them and drain the water.

4. Heat peanut oil in a wok until it reaches 70-80% of its smoking point. Add chopped scallions, minced ginger, and sliced ​​garlic to the wok and sauté until fragrant. Then add water chestnuts and lettuce and stir-fry briefly. Immediately pour in cooking wine, salt (3 grams), and chicken broth, and continue to stir-fry. Thicken the sauce with cornstarch slurry. When the sauce is almost thick, add the chicken slices and toss to coat evenly.

The flavor is light and crisp.

Recommended for consumption as a side dish in summer.

Water chestnuts stir-fried with celery

Main ingredients: 100g water chestnuts, 150g celery, 80g tofu skin

Ingredients: 50g peanut oil, 5g minced garlic, 15g sliced ​​scallions, 5g shredded ginger, 4g salt, 2g chicken bouillon powder, 5g sesame oil, and appropriate amount of cornstarch slurry.

practice

1. Peel the water chestnuts and slice them; remove the leaves from the celery and cut it into sections; cut the tofu skin into strips.

2. Slice the scallions diagonally, shred the ginger, and crush the garlic.

3. Heat a wok, add peanut oil, then sauté minced garlic, shredded ginger, and sliced ​​scallions until fragrant. Add celery and water chestnuts and stir-fry until crisp and tender. Add shredded tofu, salt, chicken bouillon, and sesame oil to taste. Finally, thicken with cornstarch slurry and serve.

It is said to cool the blood and lower blood lipids.

Recommended as the best choice for vegetarians.

Garlic contains sugar, protein, fat, vitamin A, vitamin B, vitamin C, and various trace elements. It can relieve coughs and asthma, and promote urination. Studies have found that garlic can help maintain appropriate levels of certain enzymes in the body, thus preventing high blood pressure, making it a common food for treating hypertension. Garlic contains volatile pungent compounds that can clear fat accumulated in blood vessels, significantly regulate cholesterol, and prevent thrombosis, thus helping to prevent coronary heart disease and arteriosclerosis. Garlic is rich in selenium, which regulates insulin synthesis in the human body, helping to alleviate symptoms in diabetic patients. The allicin and other compounds in the volatile oil of purple garlic have anti-inflammatory and antibacterial effects, especially effective against upper respiratory and digestive tract infections, fungal keratitis, and cryptosporidiosis. Elements such as germanium and selenium in garlic also have good inhibitory and anti-cancer effects. Garlic's antioxidant properties are superior to ginseng; regular consumption can delay aging.

Suitable for patients with hypertension, arteriosclerosis, diabetes, tuberculosis and cancer.

It can be eaten raw, or mashed into a paste for seasoning, boiled into a soup, or juiced and applied externally.

Fish and meat.

Garlic is pungent and warming; excessive consumption can generate heat and irritate the affected area. Therefore, it should be avoided by those with stomach ulcers, duodenal ulcers, liver disease, or yin deficiency with excessive fire. Patients with eye diseases should also avoid garlic and other irritating foods during treatment.

Braised mutton with garlic

Main ingredients: 400g mutton, 100g garlic

Ingredients: a little oil, 50g cooking wine, 25g soy sauce, 15g cinnamon, 1g white pepper powder, 5g ginger slices, 15g ginger chunks, 15g scallion segments, 5g salt, 2g chicken bouillon, 15g sesame oil

practice

1. Peel and wash the garlic, and crush the scallion segments and ginger pieces.

2. Wash the mutton, slice it, and marinate it with cooking wine (20g), cinnamon, pepper and ginger slices.

3. Heat a wok, add a little oil, sauté the crushed scallions and ginger until fragrant, then add the lamb and stir-fry until it changes color.

4. Add cooking wine (30g) and soy sauce, cover and cook. After boiling, simmer over low heat until tender.

5. Before removing from heat, remove the scallions, ginger, and cinnamon. Add salt and chicken bouillon, reduce the sauce until thickened, add sesame oil, and serve.

The review states that the meat is tender, fragrant, and delicious.

Lamb is recommended because its tender and easily digestible meat, high in protein and low in fat, makes it a delicious and warming food for winter.

Garlic Spinach

Main ingredient: 300g spinach

Ingredients: 50g garlic, 10g scallions, 10g ginger, appropriate amounts of vinegar, salt, sesame oil, and chicken bouillon.

practice

1. Remove the old leaves and roots from the spinach, wash it, and cut it into sections; shred the scallions and ginger; peel the garlic and mash it into a paste.

2. Mix vinegar, sesame oil, salt, chicken bouillon, and minced garlic to make a seasoning sauce.

3. Bring water to a boil in a pot, blanch the spinach pieces briefly, remove them and rinse with cold water. Squeeze out the excess water and arrange them on a plate. Add shredded green onion and ginger, pour in the seasoning sauce, and mix well.

The review describes it as refreshing and palatable, with a strong garlic flavor.

Eating 2-3 cloves of raw garlic daily is a simple and effective way to lower blood pressure.

Chrysanthemum greens

Chrysanthemum greens contain a volatile essential oil and substances such as choline, which can lower blood pressure. They also contain various amino acids, fats, proteins, and relatively high amounts of minerals such as sodium and potassium, which can regulate the body's water metabolism, promote urination, and eliminate edema. The dietary fiber in chrysanthemum greens helps intestinal peristalsis, promotes defecation, and achieves the purpose of relieving constipation.

1. Suitable for consumption by most people.

2. Suitable for mental workers and patients with high blood pressure, anemia, and fractures.

Stir-fry, make cold dishes, or cook in soup.

Meat and eggs.

1. Chrysanthemum greens are pungent and slippery, so people with weak stomachs and diarrhea should not eat too much of them.

2. The aromatic essential oils in garland chrysanthemum are easily volatilized when heated, so it should be stir-fried quickly over high heat.

Chrysanthemum greens and fish ball soup

Main ingredients: 150g mud carp meat, 250g garland chrysanthemum, 10g dried shiitake mushrooms

Ingredients: 10g chopped green onions, 30g cornstarch, 10g chicken bouillon powder, 5g salt, 3g sugar, 5g sesame oil

practice

1. Remove the roots from the chrysanthemum greens and wash them thoroughly; soak the shiitake mushrooms in water until softened, then dice them.

2. Wash the mud carp meat, drain the water and mince it. Add chopped green onions, starch, salt (2g), chicken essence (5g) and sugar, stir until it becomes sticky, and make fish balls.

3. Place the fish balls in a pot of boiling water, bring to a boil, then add the chrysanthemum greens and bring to a boil again. Season with sesame oil, chicken bouillon (5g), and salt (3g).

The flavor is refreshing and pleasant.

It is recommended to stir-fry garland chrysanthemum with meat, eggs, or other animal products to improve the absorption rate of vitamin A.

Oyster sauce chrysanthemum greens

Main ingredient: 150g of garland chrysanthemum

Ingredients: a little oil, 15g oyster sauce, 10g sesame oil, 10g light soy sauce, 5g vinegar, 3g salt, 3g chicken bouillon, 20g minced garlic.

practice

1. Clean the garland chrysanthemum, blanch it briefly in boiling water, remove it, drain the water, and place it on a plate.

2. Heat oil in a pan until it reaches 90% of its maximum temperature, then pour the oil into the bowl of minced garlic.

3. Pour oyster sauce, light soy sauce, vinegar, salt, chicken bouillon, and sesame oil into the bowl with minced garlic and mix well.

4. Pour the sauce over the garland chrysanthemum and mix well.

The food is described as fresh, fragrant, tender, and crisp.

It is recommended to consume 50-100 grams per meal.