MOST people with high blood pressure will be warned to avoid salty foods at all costs, but it seems that one dish could be the exception to the rule.
Scientists from the University of Barcelona have found that, although it has high levels of salt, eating gazpacho can actually lower blood pressure.
The experts believe that the rich mix of healthy ingredients in the traditional Spanish cold soup – including tomato, cucumber, garlic and olive oil – can reduce the risk of hypertension in consumers by up to 27%.
Professor Rosa Lamuela, coordinator of the study, said the finding was ‘an unexpected one’ due to the high level of salt content in the traditional gazpacho recipe.
“Gazpacho highly contains carotenes, vitamin C and polyphenols,” added researcher Alexander Medina-Remon.
“The final balance of the bioactive elements of gazpacho and its salt content makes it to be cardio-healthy; in other words, at the end, the positive effect of all the ingredients that contribute to the reduction of arterial pressure prevails over salt’s effect.”
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