What High Blood Pressure Means

Evidence shows taking drugs to lower blood pressure is harmful to your health. In older people, antihypertensives caused heart attacks and dementia (Mossello et al 2015).

This makes sense. Heart and brain tissue needs a strong, steady blood flow. If we override benelles, using chemicals to “force down” blood pressure, denying nutrients and oxygen to important tissues, the predictable outcome would be more heart attacks and dementia.

Antihypertensives also likely to damage brain and heart tissue in the young and middle aged, but the effects are less visible as they have a greater stockpile of brain and heart benelles to “spare”. This represents typical medical thinking of today: sacrificing stockpiles of benelles to achieve a theoretical health victory, like lower blood pressure. Since our healthcare system assigns no value to stockpiles of benelles, it is actually logical and profitable for doctors to operate this way.

Let’s examine why the “achievement” of low blood pressure is a theoretical victory that is actually a loss. For this, we turn to the origin of high blood pressure in modern society.

We know the average person is living on processed foods, high in sodium and chemicals. So far, our doctors have blamed sodium for high blood pressure, and given chemicals a free pass. This stems from multiple factors, here are a few:

  • our faith in chemicals as safer and more powerful than what’s natural
  • seeing health as a short-term prospect, like swallowing a vitamin
  • a regular rain of money from chemical companies
  • peer pressure
  • convenience
  • cost

Essentially, we love chemicals so much that even the salt in our processed foods became “chemical salt” with things like cyanide added to make it smooth. For benelles, natural salt is a tool to deliver the correct level of blood pressure for health, but chemical salts with cyanide ligands speak a different language.

In addition to salt itself becoming a chemical, our foods became full of preservatives, artificial colors, artificial sweeteners, and smoothing agents. All that stuff was pumping through our veins, but the simpler public narrative became “Processed food has too much salt, which makes our blood pressure rise, and gives us heart attacks.”

Simple. Easy. Take a pill to lower blood pressure! Done.

Meanwhile, generations of people damaged their cardiovascular systems by eating packaged chemicals. Salt was just the magazine cover story, but natural sea salt is healthy, and those on low salt diets were hurting their hearts.

Here are two exciting stories that show salt’s innocence. The Kuna Indians and a group of Italian nuns ate as much salt as the rest of us but didn’t develop high blood pressure and heart problems. In both cases, the populations were isolated from the mainstream, and eating plenty of salt, but otherwise following more traditional paths.

Although the exact diets were not tracked in the studies, nuns in a secluded order and indians on a island don’t eat in the same ways as people driving cars in busy cities. Chiefly, the secluded, traditional people will avoid the common high-chemical diets that cause age-related rises in blood pressure and stiffening of the heart.

If you have consumed food chemicals and caused scarring and narrowing of your arteries, then your body needs much higher blood pressure to supply extremities. This is the root of “age-related increases in blood pressure”. The heart needs to pump harder and harder to get through the scarring and chemical muck so the brain and toes can survive. Eventually the heart stiffens, but given the clogged conditions, the high blood pressure is healthy, and a symptom of damage, not the cause of damage. The stiffening comes from heart benelles sacrificing themselves for the greater good.

The primary symptoms of cardiovascular system damage from food chemicals are age-related high blood pressure and stiffening of the heart. Yet using chemicals to force blood pressure down simply yields more damage and greater risk of death. Antihypertensives have no idea what blood pressure is safe; they are designed to lower at all costs.

Once a cardiovascular system is scarred and clogged, your heart still has the job of pumping to keep your brain and heart alive. Benelles prefer lower blood pressure, but will risk high blood pressure to provide sufficient blood to vital organs. This is an illustration of benelles taking a calculated, long-term risk.

The correct way to treat high blood pressure is structural change. You have to start living like the Kuna and secluded Italian nuns. Not literally; you don’t have to give up Netflix or casual sex, but you’d have to eat like them, which is to say eat natural foods, plenty of salt, and get sufficient exercise. Over a long period of time, benelles will make structural changes, and blood pressure will stabilize, or come down.

If you have developed high blood pressure over the course of your adult life, don’t blame salt, and don’t look to doctors or drugs. Change your conditions and let benelles make repairs.

This is not a 30 day fix. It’s a multi-year  plan based on natural foods, and which includes plenty of standing up, sleep, sun, and light-duty exercise to increase circulation. Certain foods like garlic, red wine, and cocoa can thin blood, clear clogs, and rebuild blood vessels. Yes, wellness is that easy…and that hard.


Mossello E, et al “Effects of Low Blood Pressure in Cognitively Impaired Elderly Patients Treated With Antihypertensive Drugs” JAMA Intern Med. 2015 March 02. doi: 10.1001/jamainternmed.2014.8164

Timio M, et al “Blood Pressure Trend and Cardiovascular Events in Nuns in a Secluded Order: A 30-Year Follow-up Study” Blood Pressure. 1997;6:81–87 link: http://informahealthcare.com/doi/abs/10.3109/08037059709061804

Hollenberg N, et al “Aging, Acculturation, Salt Intake, and Hypertension in the Kuna of Panama” Hypertension. 1997 Jan;29(1 Pt 2):171-6 link: http://hyper.ahajournals.org/content/29/1/171.full.pdf

Alderman M “Salt, blood pressure and health: a cautionary tale”  Int. J. Epidemiol. (2002) 31 (2): 311-316. doi: 10.1093/ije/31.2.311