1.Limit sodium intake: mild hypertension or family history of hypertension: 3 to 5g of salt per day (about half to one beer bottle cap); moderate hypertension: 1 to 3g of salt per day; severe hypertension: salt-free diet should be used. 2.Ban or use less high-sodium foods Control the intake of soy sauce, ketchup, chili sauce, mustard, curry and other condiments. Control the intake of pickled foods such as pickled vegetables, squash, salted fish, salted meat, pickled vegetables, salted duck eggs, etc. 3. Control the intake of canned foods and cooked products such as sausages, ham, luncheon meat, soy beef and roast chicken (which contain not only salt but also nitrite, a carcinogenic factor), MSG, etc. 4, prohibit or reduce the use of high sodium food control frozen foods. These foods often contain more salt and additives. Desserts, snacks, ice cream, drinks are also high in sodium. Add alkali or baking powder, baking soda preparation of pasta and pastries, etc. 5, hypertension patients should eat food containing high-quality protein and vitamins. Such as fish, milk, lean meat, eggs, beans and soy products. 6, hypertension patients should insist on eating foods high in calcium, many foods containing calcium, such as dairy products, soy products, sesame paste, shrimp, kelp, black fungus, walnuts, sardines, eggs, etc. are rich in calcium. 7, eat more vegetables and fruits with high potassium. Potassium in the body can buffer nano ions. Such as tomatoes, zucchini, celery, fresh mushrooms and various green leafy vegetables; fruits such as oranges, apples, bananas, pears, kiwi, persimmons, pineapples, walnuts, watermelon, etc. 8, eat more mushrooms: reishi, black fungus, white fungus, shiitake mushrooms, etc..