Hypertension

I had a stroke in January. I was unconscious for a few days, hospitalized for a couple of weeks and off work for a few months.

I was hypertensive.

I thought I had been cooking healthy i.e. not using more salt than a recipe required etc.

My blood pressure dropped with medication during my recovery. My blood pressure got into a good range when I eliminated salt by switching to no sodium added broths and vegetables in cooking,baking bread in a bread machine on a lower salt formula for the recipes I was using and avoiding fast food, processed meats, cheese and processed (factory cooked) products.