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Root vegetables (carrots, beets, turnips, rutabaga, potatoes) are more suitable for low pressure, as well as winter squash. By low pressure steam, you may prepare all sorts of vegetables. The key is to not steam them for too long, or they will be ruined both for taste, texture, and nutritional value. Steam them only long enough until they are tender, not soft.

Asparagus, cabbage, corn, string beans, peas, bell peppers, all cook quickly and require the chef to be gentle when steaming. Just steam them in a skillet for 5 to 7 minutes for good color and taste. I like to dress them with a little butter, salt and pepper to enhance, rather than cover their flavor.

Onions, garlic, and mushrooms are most flavorful when sauteed quickly in a medium-hot skillet. Salt, pepper, and a bit of leaf thyme, and a splash of burgundy finishes them off. Try them with your next steak.

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What foods are allowed on the hypertension diet?

Hypertension is actually also called high blood pressure. There are diets that will help with this. http://www.webmd.com/hypertension-high-blood-pressure/dash-diet


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What is the best diet to help lower my hypertension problem?

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Is diet a sufficient treatment for hypertension?

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What kind of food you need to eat to raise your bp?

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Is sugar bad for hypertension?

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