7 Anti-Stroke Foods Print Write e-mail
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Stroke - Stroke 2012
Written by Frank Mangano   
Friday, 20 April 2012 01:11


Stroke is perhaps one of the worst medical conditions one can ever experience. Between heart attack and brain attack or stroke, stroke is worst to some people since it means losing some of one’s bodily function.

Stroke, or cerebrovascular accident (CVA), is a condition when blood flow stops at certain part of the brain. If a part of the brain is unable to get enough oxygen since blood cannot anymore pass through to deliver the oxygen, that portion of the brain will starve and die. Determining which portion of the brain has been deprived of oxygen is through manifestation of the weakness or paralysis of specific portions of the body. For instance, if there is paralysis of the left side of the body, then it is highly likely that the right portion of the brain is deprived of oxygen. If there is blindness, it is possible that the occipital lobe, or the back portion of brain is affected. If there is sudden death, the hypothalamus may be affected.

Everyone should work hard to be healthy to prevent CVA and the aftereffects of the condition. There are plenty of risk factors involved with stroke. Some already have history in their families, others are due to age. Some have high cholesterol, others are diabetic. Some have atrial fibrillation, and all are suffering from high blood pressure.

Prevention is the key to protect oneself from being attacked with stroke. If it is part of your genes, there is no need to fret. At the slightest hint of increased blood pressure, always consider lifestyle modification. Discontinue with the usual suspects – alcohol, smoking, saturated fats, high cholesterol and blood sugar and sedentary lifestyle. Modify your activities and modify your diet too. Eating healthy foods is not enough; you must consider foods that are known to be anti-stroke. They are foods that prevent one from having increased blood pressure or strengthen and maintain the integrity of the blood vessels.

  1. Broccoli

    A cruciferous vegetable studied extensively, broccoli is highly nutritious and it provides huge amounts of health benefits. Broccoli is very rich in vitamin K and C. Just a cup of raw broccoli weighing roughly 90 grams can already yield 135 percent of the vitamin C daily value and 115 percent of vitamin K’s required daily allowance. Vitamin K is already an anti-clotting nutrient. The over 300 researched conducted on this vegetable, where not only its florets are eaten but also its stem and stalk, can be summarized into three health benefits. First it reduces chronic inflammation. Second, it decreases oxidative stress. Third, it detoxifies the body. With these, brain is protected from any levels of cerebrovascular accident because the blood vessel itself is strengthened and it keeps away substances that may clog the arteries through the functions of glucoraphanin and sulforaphane.

  2. Olive Oil

    In an article published in Neurology June 2011, a research was conducted on the effect of olive oil towards the brain of the older individuals. The study showed that daily consumption of olive oil can prevent cerebrovascular accident on older people. Older people who use olive oil in their cooking and dressing with diet modification and physical activity changes are 41 percent more likely to be protected from stroke development than those who never use olive oil. It is not clear though which provides protective elements comes from olive oil. Further studies are still to be conducted. But with these odds, olive oil must replace some of the oils one constantly utilizes.

  3. Mackerel

    Mackerel, just like other big cold-water fishes, are rich in omega-3 fatty acids. Omega-3 fatty acids and alpha-linoleic acid can prevent clots from forming in the blood vessels. Clots are mostly the culprit in stroke development. Omega-3 fatty acids has long been observed to protect the brain from many diseases, such as the simple memory loss to the complicated dementia as well as some mood disorders like depression. As demonstrated by the Eskimos, baked and broiled mackerel are more likely to have higher omega-3 fatty acid content than the fried one.

  4. Carrots

    Just a cup of carrots can already provide 407.6 percent of the daily value of vitamin A. It contains plenty of nutrients for only 50 calories. What more, it is effective in protecting the body from development of stroke. Years of study made by Harvard Medical School on 90,000 women nurses resulted to the conclusion that eating carrots at least five times weekly will reduce stroke risk by about 67 percent compared to those who are only eating once in a month. The vitamin A content of carrots can also protect the cells from oxidative damage. A study made by University of Brussels gave a result of lesser brain damage to patients who suffered stroke and who used to have a diet rich in beta-carotene, such as carrots.

  5. Pears

    They said, “A pear a day keeps stroke away”. In a research published in Stroke: Journal of the American Heart Association, they were able to conclude that eating fruits with white flesh can actually protect one from developing stroke. The white flesh, where 50 percent are apples and pears, are rich in carotenoids and flavonoids, types of phytonutrients that have antioxidant functions. Protecting the brain from further degradation and keeping away the free radicals that may cause the arteries to clog is what benefits pear can give to prevent stroke. Eating 25 grams of pears daily can already protect a person from stroke risks by 9 percent.

  6. Oranges

    Orange is a type of citrus fruit that is very rich in vitamin C. A piece of orange alone can already provide 116 percent of the required daily value of vitamin C. Orange is very rich in phytonutrients, so it is an effective antioxidant.  The phytochemicals of orange can oxidize the cholesterol that is sticking on the walls of the artery, therefore preventing clogging of the bloodstream and lowering risks of developing stroke. In an article published in Stroke: Journal of the American Heart Association, a study showed that increasing consumption of citrus fruits can lower risk of ischemic stroke in women. Due to flavonoids, it does not only protect the blood vessels, it also reduces inflammatory process, which is a precursor of stroke.

  7. Garlic

    One thing good about garlic is its ability to keep the arteries relaxes due to its hydrogen sulfide content. By lowering the blood pressure, the body is protected from developing cerebrovascular accidents in the future. This is according to the study conducted by the University of Alabama in Birmingham. Additionally, garlic is rich in antioxidant allicin, which helps in lowering down the cholesterol level of the body, a substance that contributes largely to the development of stroke.





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