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Thursday, April 11, 2013

Egg Whites Lower High Blood Pressure: Study

Here’s a new reason to choose eggs for breakfast: Researchers have found a substance in egg whites — known scientifically as RVPSL — can lower blood pressure as effectively as some anti-hypertensive medications.
 
The findings, presented a scientific meeting of the American Chemical Society in New Orleans this week, indicate RVPSL has the ability to inhibit or block the action of ACE, a substance produced in the body that raises blood pressure and is a target of many drug therapies.

Read Latest Breaking News from Newsmax.com http://www.newsmaxhealth.com/Heart/Egg-Whites-Lower-High-Blood-Pressure-Study/2013/04/10/id/498860#ixzz2QAbaT52S
Alert: What Is Your Risk for a Heart Attack? Find Out Now

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