About the Program
The Dash Diet Guidelines has a proven track record to lower your blood pressure and help you achieve weight loss. You are at risk for heart disease if you don’t get your blood pressure lowered.
Although this program wasn’t created specifically for weight loss, it has been proven scientifically to help you lose weight and lower blood pressure. Additionally it has been proven to lower cholesterol and inflammation.
This plan was created by the US National Institutes of Health and comes highly recommended by The National Heart, Lung & Blood Institute, The American Heart Association, and the 2005 Dietary Guidelines for Americans. Many doctors also recommend this to their patients.
Foods You Can Eat
You will be eating healthier by consuming more vegetables, whole grains, fruits, low-fat or non-fat dairy products, lean meats, fish and poultry, nuts and beans.
You’ll also learn portion control and getting the right amount of nutrients.
The Dash Diet Guidelines are:
– 4 to 6 servings each of vegetables and fruit
– 6 to 12 servings of whole grains
– 2 to 4 servings of low-fat or non-fat dairy
– 1 1/2 to 5 1/2 servings of fish, poultry and lean meats
– 2 to 4 servings sugar and fat
– 3 to 6 servings of nuts, legumes, or seeds
Variety is important to sticking to a diet plan and you will get variety on this plan.
Exercise
Exercise is promoted and you will be able to incorporate a plan to your physical condition and activity level.
Costs
You can purchase the book The DASH Diet Action Plan: Based on the National Institutes of Health Research: Dietary Approaches to Stop Hypertension.
Pros
– Scientifically proven to lower blood pressure, cholesterol and inflammation
– Healthy diet plan that can easily become a healthy lifestyle
– Backed by Medical institutions and doctors
Cons
– None noted
Summary
The Dash Diet Guidelines are based on research studies: Dietary Approaches to Stop Hypertension. The book provides strategies and tips and will help you set objectives and develop your own personal strategy step by step.
