Beet Juice for High Blood Pressure: Does it Work

by John Staughton (BASc, BFA) last updated -

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Consuming beet juice for high blood pressure is a popular new revelation in natural medicine, but before you change your health routine, it’s best to understand all the details.

Beet Juice for High Blood Pressure

Recent studies have found that beet juice does, in fact, lower blood pressure, which is very good news for those who are struggling with hypertension. There are many natural and pharmaceutical ways to lower blood pressure, such as by taking beta blockers or increasing your potassium intake on a daily basis, and beet juice is the newest remedy on the market.

The study found that within 4-5 hours of consuming 1 cup of beet juice, blood pressure decreased by approximately 4-5 points. That may not seem like a major change, but the clear effect of beet juice on hypertension is exciting. As it turns out, there are inorganic nitrates in high quantities in beet juice, which are converted into nitric oxide in the body. Nitric oxide has vasodilation properties, meaning that it can help to relax blood vessels and arteries, thus reducing the strain on the cardiovascular system.

Jar of beetroot juice alongside a heart-shaped piece of beet with beet cubes scattered at the front and blurred beets at the back.

Try beet juice for its intense earthy and sweet flavors. Photo Credit: Shutterstock

Research is ongoing regarding the long-term impact of drinking beet juice or consuming beets to help improve blood pressure, but the early results are very promising.

Side Effects of Beet Juice

Despite the positive benefits that this unusual vegetable can have on your heart health, there are also some side effects of consuming beets. These include discoloration of your urine, and while this is harmless, it can be a bit of a shock. Furthermore, the high level of oxalic acid in beets can have a negative effect on your kidneys and gallbladder. When you have too much oxalic acid, it can exacerbate the formation of gallstone and kidneys stones. Therefore, always use beets in moderation.

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About the Author

John Staughton is a traveling writer, editor, publisher and photographer with English and Integrative Biology degrees from the University of Illinois in Champaign-Urbana (USA). He co-founded the literary journal, Sheriff Nottingham, and now serves as the Content Director for Stain’d Arts, a non-profit based in Denver, Colorado. On a perpetual journey towards the idea of home, he uses words to educate, inspire, uplift and evolve.

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