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Easy Dietary Changes To Reduce Your Risk Of Stroke
3. Fruits and Vegetables
Fruits and Vegetableshave also been linked to a reduced risk of stroke. It’s well known that vegetables and fruit are packed with vitamins and antioxidants, but research has shown that they can influence cardiovascular health as well.
Generally speaking, vegetables are considered more beneficial in this regard than fruits, particularly cruciferous (leafy) green vegetables like kale, spinach, and collard greens. Indeed, the color of a vegetable is an indicator of the type of nutrients it contains and appears to be a sign of how beneficial it can be for reducing the risk of stroke. A team of Japanese researchers reviewed data from nearly 40,000 study participants in the Life Span Study and found that eating both green and yellow vegetables daily had a 26 percent lower chance of all forms of stroke compared to those who ate such vegetables only once a week or less.
Eat fewer processed foods, and more fish, fruits, and vegetables (especially leafy green and yellow ones), and more olive oil. Examine diets that are known to be healthy, particularly those from the Mediterranean, and adopt more omega-3 rich foods into your diet.
READ ALSO: Strokes And Young People: Don’t Ignore The Signs
A stroke is too important a risk not to take seriously. Don’t take chances with your health. Eat right, live a physically active lifestyle, and your risks of stroke and other cardiovascular disease will drop dramatically.
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Tintin Bautista
Oct 24, 2016 at 2:19 pm
I have almost all of these food items in my kitchen. I am really on my diet plan right now especially weightloss routine. What I do is eat less fatty and sugary foods. I also exercise daily together with my “30~7 Best Detox Plan” from TeamiBlends.com. I saved $21 by using this code BLOG15 and it really worked for me. Thanks for sharing this post.