WINNIPEG — It’s great for pasta sauce and for repelling vampires, but the jury’s still out on how effective garlic is at lowering blood pressure. Dr. Peter Jones is the principal investigator in a new study taking place at the University of Manitoba’s Richardson Centre for Functional Foods and Nutraceuticals. It’s open to non-smoking men and women aged 40-70 years old who have elevated blood pressure but are not currently taking any blood pressure lowering medication. Participants will also wear an ambulatory blood pressure cuff during the day that takes readings every few minutes and saves the results on a chip. He says many people have a reaction in clinical settings commonly known as “the white coat effect.”“Your blood pressure spikes,” he says.

Source: National Post September 01, 2017 01:18 UTC