Originally Posted by RAE
Several of us that post here have had success lowering weight and also lowering BP by eating more "real food" and less processed food. It ends up being a lower-carb diet, because you eat fewer grain products/baked goods, replacing a lot of those calories with healthy fats. You can eat as many veggies as you want, and moderate amounts of fish, meat, eggs.
But, then there's my DH. He has a dramatic decrease in blood pressure (he was on several medications and now is on none) after losing weight. He has lost 65 pounds but had the most dramatic decrease in blood pressure at about the the 50 pound mark.
He doesn't eat lower carb at all. He does avoid when possible eating refined grains. We buy whole wheat bread for the house and he eats brown rice. If we eat out and he buys a sandwich he will eat whole grain bread if they have it and will eat white bread if they don't. He does eat beef. He enjoys fruit (and veggies, but enjoys fruit the most).
But, truthfully, he has eaten that way for a long time. The big change for him has not been what
he eats but how much. It is the losing weight that has lowered his blood pressure.
We did just for curiosity try a 30 day trial of no gluten. We are currently on day 29. Neither one of us have noticed feeling any difference by not eating gluten. Well, DH says he does feel different not eating gluten. That is because he feels like he misses bread... We'll add gluten back in after the 30 days and see if we feel any different when we do. But, I suspect we will find that gluten doesn't bother us so we'll go back to eating whole grains.