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What foods can effectively reduce blood lipids

BY Iris Wheatley 2020-08-03

  Hyperlipidemia is one of the more common diseases nowadays. With the formation of people''s bad living habits and irregular diet, the incidence of hyperlipidemia is getting higher and higher. In fact, a reasonable diet can also reduce blood fat Play a certain role, let me recommend a family diet that can effectively reduce blood lipids, suppress cholesterol levels, improve and control arteriosclerosis and other diseases.

  Purple onion mix Black fungus

  Materials: purple onion, water black fungus, coriander.

  Seasoning: a little salt and MSG, a few drops of sesame oil.

  Use fresh purple skin onions to remove the old skin and then use a knife to shred it. After the black fungus has been picked and washed, it is boiled and boiled in boiling water. Wash coriander and cut into sections. Put the ingredients together and then mix the spices.

  Onions, like ginger garlic, contain volatile sulfides and cyclosalicylic acid and other compounds, which are helpful for the dissolution of some thrombi. Onion is rich in soluble dietary fiber, which can effectively suppress the increase of cholesterol caused by high-fat diet and help to improve atherosclerosis.

   Pectin in apples is a soluble dietary fiber, especially for lowering cholesterol in blood. Apples are rich in potassium, which can eliminate excess sodium salts in the body, reduce or eliminate edema, and protect blood vessels. For example, eating apples every day is good for maintaining blood pressure and blood lipids.

  Fresh jujube vitamin C content Is quite rich. Chinese medicine has the effect of nourishing blood and calming the nerves. Eating regularly can improve the body''s antioxidant and immune capacity, and is also very effective in lowering blood cholesterol and triglycerides.

   Hawthorn can strengthen and regulate the myocardium, increase the amplitude of ventricular and atrial motion and coronary blood flow, and also lower blood cholesterol and promote fat metabolism.

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