Consuming 'eggplant water' may lower blood pressure


March 16, 2009|By Joe and Teresa Graedon

I have been drinking "eggplant water" I made from floating half a dozen thinly sliced pieces of eggplant on top of two or three quarts of water. I have been drinking 60 ounces daily for about two weeks.

My weight dropped 7 pounds, and my blood pressure is down from 150/80 to 124/66. This might be helping my insulin resistance, which made it hard for me to lose weight.

When cells don't respond efficiently to insulin, blood-sugar control is more difficult. Losing weight is also more challenging, but people who shed pounds often lower their blood pressure.

You are not the first reader to mention eggplant water for hypertension, but the previous recipe called for just 1 ounce daily, not 60. Compounds in eggplant may work like certain blood pressure medicines (ACE inhibitors such as lisinopril) and may also help with insulin resistance (Bioresource Technology, May 2008).

You will find a number of other nondrug approaches for controlling hypertension along with a discussion of the pros and cons of common medications in our Guide to Blood Pressure Treatment. Send $3 in check or money order with a long (No. 10), stamped (59 cents), self-addressed envelope to: Graedons' People's Pharmacy, No. B-67, P.O. Box 52027, Durham, NC 27717-2027. Or download it for $2 from our Web site at

In their column, Joe and Teresa Graedon answer letters from readers. Write to them in care of this newspaper or e-mail them via their Web site.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.