Hypertension also known as high blood pressure. Blood is pumped throughout the body through arteries. Blood pressure is the force of blood against the walls of arteries. Each heartbeat (about 60-70 times a minute at rest) helps pump blood into the arteries.
 High blood pressure is called a "silent killer" because it usually has no obvious symptoms. Many people don't know they have high blood pressure until they have heart, brain or kidney problems. High blood pressure forces the heart to work harder, causing the heart to enlarge, leading to heart failure. Too much pressure on the vascular wall causes minor injuries that lead to chronic infections and develop atherosclerosis. Atherosclerosis can lead to a heart attack or stroke.
 Chronic hypertension is the most common form of cardiovascular disease; more than one-third of US adults have this disease. High blood pressure is responsible for half a million strokes, and more than one million heart attacks every year. The higher the blood pressure, the greater the risk of heart disease.
 Atherosclerosis is caused by atherosclerotic growths inside the coronary arteries. It contains a mixture of scar tissue, calcium, and fat. Increased fat gradually narrows arteries, causing blood to circulate inordinate. Calcium plays a role in hardening blood vessels, reducing elasticity. Often the arteries expand with each heartbeat to accommodate the blood vessels that pass through them. Blood vessels become hard and narrow because the vessels cannot expand, so blood pressure rises. Increased blood pressure puts additional pressure on the heart and coronary artery. Lesions develop inside the coronary arteries. This is a special place for the formation of plaque, thereby creating atherosclerosis faster.
 There are many factors that affect high blood pressure. One of these is fatty food, especially polyunsaturated fats. Polyunsaturated fatty acids are classified into two main groups: omega-6 and omega-3. Both are converted into prostaglandins - hormones that affect the task of the body. Omega-6 fatty acids are the fats found in most vegetable oils. Soybean oil, corn oil, safflower and other vegetable oils are made up of omega-6 fatty acids. Omega-6 fatty acids are converted by the body into prostaglandins that constrict blood vessels, enhance inflammation, and increase the adhesion of blood vessels, all of which increase blood pressure and increase atherosclerosis.
 Omega-3 fatty acids, abundant in flaxseed and fish oil, converted into prostaglandins have the opposite effect. These prostaglandins from omega-3 fatty acids dilate blood vessels, reduce inflammation, reduce blood adhesion, all to lower blood pressure. This is the reason that flaxseed and fish oil are considered good for the heart.
 
 
 Medium chain fatty acids (ABctb) found in coconut oil do not convert into prostaglandins. So they do not have the negative effects of omega-6 fatty acids or the positive effects of omega 3. This is a good thing. I will explain it to you. In general, most of the fats in our modern diet contain omega-6 fatty acids. If we eat any kind of cooking oil, magarine, shortening, or any packaged ready-made food, or frozen food, we are eating omega-6 fatty acids. Typical Western foods are filled with omega-6 fatty acids and prostaglandins. Because prostaglandins due to omega-6 fatty acids promote high blood pressure, it is not uncommon to see a third of the world's population suffer from this disease.
 Omega-3 fatty acids in flaxseed and fish oil help balance or reverse the harmful effects of omega-6 fatty acids. However, omega-3 fatty acids are susceptible to rancidity and oxidation. Temperature, oxygen and sunlight quickly oxidize these sensitive fatty acids, making them more toxic than eating. Excessive omega-6 intake. This is why you should never use omega-3 oils for cooking, and must use it within weeks of purchase. Omega-3 fatty acids are often taken as supplements rather than as foods to balance the effects of omega-6 fatty acids that we eat almost at every meal.
 Coconut oil, primarily composed of ABctb, can reduce the negative effects of omega-6 fatty acids. When using coconut oil to marinate foods, the amount of omega-6 is reduced. Coconut oil is very durable, long-lasting, anti-oxidant, so used as cooking oil, no oil is as good as.
 Using coconut oil to marinate food and cook reduces the amount of omega-6 fatty acids in food, thus reducing the high blood pressure effects of prostaglandins. If your blood pressure is high because you eat too much omega-6 fatty acids, simply removing it from food will lower your blood pressure. This is what people experience when replacing the currently used cooking oil with coconut oil.
 This explains the question, "Why does coconut oil help lower blood pressure significantly for one person, and the other has only a slight decrease or no reduction at all?" The answer is: if you eat a lot of favorable foods and use coconut oil regularly in cooking, coconut oil will significantly lower blood pressure. If you do not eat these foods, the effect will be worse.
 Unsaturated cooking oil is not the only oil that has an adverse effect on blood pressure. Both monounsaturated fats like canola and olive oils raise blood pressure by increasing the adhesion of platalets. Our blood contains special prostaglandins called peppers. When these veins damage the vascular wall, they become sticky, causing platelets to cling together and form a blood clot. This is a good thing when we have wounds because they help stop bleeding, and help the wound heal quickly. However, if the blood keeps sticking to it nonstop, it becomes "denser" making it harder for blood to flow through narrowed blood vessels. So do high blood pressure.
 Coconut oil does not directly affect the adhesives of one way or another. Even when it's hydrogenated, coconut oil causes less adhesion than corn oil. Fish oil reduces the adhesion of sours while unsaturated vegetable oils, such as corn oil, increase adhesion. Coconut oil is in the middle.
 Another factor affecting blood pressure is insulin resistance. When insulin resistance goes up, blood pressure goes up. Coconut oil, as you know in the article about diabetes, enhances insulin sensitivity, making cells less resistant but responsive, thus helping to prevent high blood pressure.
 Studies of populations of coconut-eating islands year-round show the absence of high blood pressure. A study of two Polynesian groups demonstrated that the 89-fat group that consumed coconut oil had lower blood pressure than those who ate only 7. In rich countries, blood pressure increased with age. The population of coconut is still the main food, blood pressure does not increase with age. Blood pressure remains healthy for a lifetime even in 80-90 year olds.
 From these discussions, we can conclude that Coconut oil does not cause high blood pressure, and in many cases helps lower blood pressure, thus reducing the risk of heart disease. 
 Quote "Coconut Cures" - Dr. Bruce Fife - Director of the World Coconut Oil Research Center.

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