Natural juice to lower cholesterol and triglycerides!
Natural fruit juices are rich in antioxidants and fiber. They’re a good option to lower the level of “bad” cholesterol in the blood and reduce the risk of cardiovascular diseases such as heart attack, atherosclerosis and stroke.
In today’s video, you’ll learn how to make a delicious juice at home to lower cholesterol and triglycerides naturally! Now tell me when you prefer to drink juice: when you wake up, in the morning, after or with a meal?
To prepare this juice you’ll need: ½ cup of finely chopped cucumber with peel: It’s rich in fiber and antioxidants and helps decrease body fats by lowering levels of bad cholesterol (LDL) and triglycerides.
½ cup finely chopped unpeeled beet:
According to an Irish study, beetroot juice helps control cholesterol levels. ½ cup chopped eggplant with peel: Helps lower levels of bad cholesterol (LDL).
½ cup chopped onion without skin:
Prevents the formation of blood clots, improves blood circulation, prevents aging of the arteries and veins, and regulates cholesterol levels.
Juice of a lemon:
Rich in vitamin C, it improves the elasticity of the arteries, prevents the formation of fatty deposits and also lowers the level of bad cholesterol (LDL).
And 1 glass of water:
First, sanitize all the ingredients well. Then put all the ingredients in a blender. Add the water and mix everything well.
To lower the cholesterol level in the blood, you can drink 1 glass (200 ml) of this juice every day with one of the meals, for example with breakfast, lunch or dinner.
It’s important that you prepare the drink only with fresh, unpeeled fruits. In order to lower the “bad” cholesterol, it’s also recommended to exercise regularly and to eat a balanced diet, avoiding alcoholic beverages and fatty and sugary foods.
Did you like today’s juice? I wish you good health!
Source(s) / Reference(s):
Nitrate-rich beetroot juice lowers ambulatory pressures and LDL cholesterol
Efficacy of Beetroot Juice Consumption on the Lipid Profile
Lipid-lowering action of pectin from Cucumis sativus
Effect of eggplant on plasma lipid levels