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Move the needle on BP readings… without FALLING OFF a cliff!

I’m sure your doc MEANS well.

The mainstream establishment dictates certain target numbers when it comes to YOUR blood pressure…

And he THINKS he’s doing right by you by trying to hit them.

But ever notice how the bar keeps getting set LOWER and LOWER… making it MORE and MORE likely that you’ll be diagnosed with hypertension?

Some experts think they’ve gone TOO far…

And the ONLY way to get your numbers THAT low… and ACE your next BP reading…

Is to take powerful drugs!

I don’t think that’s a coincidence.

Truth is, if your numbers are ACTUALLY on the high side… they may not have very far to go to get within a TRULY healthy range (which might be a bit higher than those crazy targets).

And taking a drug might be going OVERBOARD.

Fortunately, there’s something else you can try.

Regular ol’ garlic (Allium sativum) has already earned a good reputation for being able to help protect cardiovascular health…

But now, the news gets even better… especially with a special form known as aged black garlic.

You’ve read right here in eAlert how aged black garlic helps BOOST vessel health…

And according to a new study out of Spain, it could help folks with mild hypertension.

The researchers found that supplementing with aged black garlic extract helped lower the “bottom number” (or diastolic BP) of study subjects by 5.85 mm Hg.

According to research, that could be more than enough to LOWER the risk of death from stroke by 40%… and from ischemic heart disease or other vascular death by 30%.

Because when it comes to maintaining healthy blood pressure… most folks could benefit greatly from simply NUDGING their way to a healthy target!

Now, you’ve probably heard more about systolic BP (or the “top number”)… which measures the FORCE of the blood while your heart is beating.

Diastolic, on the other hand, is a measurement of the pressure IN BETWEEN beats.

And BOTH are crucial to keep an eye on… because you want to keep the 2 measurements in an OPTIMUM ratio.

Friend, I’m sure you’re wondering what makes aged black garlic so special.

The “aging” process involves FERMENTING a whole raw garlic bulb over an extended period of time… until it LITERALLY turns a black color!

It could take as little as a few weeks… or as long as 20 months!

In Japan… where it’s been consumed for CENTURIES… it’s known as “the marvelous black fruit.”

Fermentation-based “aging” doesn’t JUST take the “stink” out of the “stinking rose.”

It ALSO helps bring out the MAXIMUM potential of antioxidants in the garlic — as much as 10X the antioxidant content of “white” garlic!

The key to BOTH its vessel health-promoting and BP-lowering power is in its content of a special antioxidant called S-allyl-L-cysteine, or SAC for short.

SAC is highly bioavailable… with studies showing how it can SURVIVE your digestive process until it can get ABSORBED by your gut.

And while your body can ABSORB and DISTRIBUTE it quickly… it takes much longer for it to ELIMINATE it! That gives it PLENTY of time to work its wonders.

You can get aged black garlic extracts in supplement form… and WITHOUT the garlicky taste or smell.

The aged black garlic extract used in the study I just mentioned was a proprietary formulation called ABG+… which has been standardized to contain at least 0.1% SAC.

You can find this patented ingredient in aged black garlic supplement products from Doctor’s Best and other quality makers.

But you can choose any aged (or “fermented”) black garlic extract supplement you like – ideally one with a standardized content of SAC.

In the study, the dosage was 250 mg daily, over the course of 6 weeks.

Some experts recommend taking your capsules at the same time every day.

To healthy BP readings,
Sarah Reagan

Source:
“Want to Lower Your Blood Pressure? A New Study Says to Eat Black Garlic” – MSN.com (4/5/22)
www.msn.com/en-us/health/nutrition/want-to-lower-your-blood-pressure-a-new-study-says-to-eat-black-garlic/ar-AAVT5lh?li=BBnba9O

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