Many foods that were on the “do not eat” list a few years ago have been researched more- only to find out we should have been eating them all along.
One such food in particular has been recently found to reduce high blood pressure by as much as taking a dose of the leading blood pressure drug, and it’s likely sitting in your fridge right now.
Using hypertensive rats, the researchers isolated a chemical found in egg whites called RVPSL.
Even after heat-treating the chemical, as would be found when cooking egg white, researchers found that the rat’s blood pressure came down as much as it would after receiving a single dose of most popular ACE-Inhibitor blood pressure drugs.
While the researchers acknowledge that more studies would need to be done to see its benefits in humans, they were encouraged to see that the natural compounds in egg whites can be used in concert with other treatments to find effective, safer treatment for hypertension.