All this time, I've been blaming my high blood pressure on my genes. I mean, my BMI is 19.1. I exercise like mad. I try to eat right. I have very little stress in my life (except when I have a 3 foot putt). I'm a model of good health. Or so I thought.
Then I read this book Blood Pressure Down. It's about how to drop ones blood pressure without medication. I take lisinopryl (for 3 years). I evidently need it. When I went on vacation last spring and forgot to bring it, my BP soared to 160/95. With it, I'm at 115/70 average.
I'm thinking the culprit is not so much my genetic predisposition as much as it is my salt intake. Although I THINK I watch my sodium, it appears (according to the book) I ingest far more than I realize. For example, I thought tomatoes with cottage cheese and a dash of salt would be healthy. Wrong. The cottage cheese (and most other cheeses) is loaded with salt. And sprinkling a "dash" here and there adds up. What is sweet corn without butter and salt? I have that all summer long.
We only need a fourth of a teaspoon of salt a day. Americans use far more that that. From now on, I'm going to be one diligent person regarding my salt intake. Sodium chloride is a killer (in excess).