Narrator: This is Science Today. Some may find it hard to believe there's actually a good salt which may lower high blood pressure, one of the leading causes of stroke. But according to research by Dr. Curtis Morris of the University of California, San Francisco, the potassium-rich, chloride-free salts found in fruits and vegetables, kept blood pressure down, unlike table salt which contains chloride.
Morris: Obviously it would be extremely important to know with larger studies, whether one could really reduce the likelihood of strokes by supplementing the dietary intake of potassium, particularly in people who have already had a stroke, who are at increased risk of having another stroke.
Narrator: Until then, Morris says early data suggests people should eat more fruits and vegetables and learn how to prepare them to maximize the potassium benefit.
Morris: You're better off if you use fresh fruits and fresh vegetables that have not been cooked for a long time. The best thing for vegetables is to steam them. Prolonged heating, prolonged boiling tend to cause a leeching of the potassium out of the vegetables.
Narrator: For Science Today, I'm Larissa Branin.