This guide is a must for anybody who wants to control high blood pressure naturally. Sarah Brewer, respected doctor and Telegraph columnist, has teamed up with Michelle Berriedale-Johnson, a successful special diets cookery writer, to provide readers with a comprehensive self-treatment plan that includes 60 mouth-watering recipes.Sales Handles:Heart disease is the number one killer in the West and is closely linked to high blood pressure, or hypertension.High blood pressure can be triggered by many things and diet is one of the major contributing factors.This clear and accessible guide provides an easy-to-follow nutritional plan that shows readers how to prevent and control high blood pressure by changing their eating habits.Dr Sarah Brewer also gives readers medically up-to-date information on high blood pressure, what causes it and how to control symptoms.The book also reviews all the orthodox and complementary treatments that are available.60 simple recipes from special diets expert Michelle Berriedale-Johnson allow sufferers to control their condition while still enjoying their food.
Dr Sarah Brewer is one of the UK’s most prolific and respected doctor columnists. She is also the author of several health titles, including The Complete Book of Men’s Health and High Blood Pressure for Thorsons.Michelle Berriedale-Johnson is the author of the Everyday Wheat-Free Cookbook and the Allergy Free Cookbook. Her newsletter, The Inside Story, is distributed to over 100,000 nutritionists, nurses and health advisers.
|Series:||Eat to Beat|
|Sold by:||HarperCollins Publishers|
|File size:||4 MB|
About the Author
Dr Sarah Brewer is one of the UK’s most prolific and respected doctor columnists. She is also the author of several health titles, including The Complete Book of Men’s Health and High Blood Pressure for Thorsons.
Michelle Berriedale-Johnson studied history at Trinity College, Dublin before starting her own catering business specialising in historic feasts. She is the author of a number of food history titles. In the late 1980s, she became involved with food allergy and nutrition, and she has worked as a writer, publisher and a food consultant, devising therapeutically, nutritionally and gastronomically acceptable dairy, gluten and egg free dishes both for individuals and for commercial production.