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The right foods that prevent stroke are essential for those who would like to avoid this debilitating and sometimes fatal issue naturally. In this article, you’ll discover more about the foods that help recovery and the best foods to eat after a stroke. Before we get into the risk factors and prevention, let’s learn more about this condition.
A stroke is a result of damage to the brain due to an interruption of its usual blood supply. The interference in the blood supply may be due to 1, a thrombus or blood clot forming in one of the arteries; 2, an embolus or floating fragment of blood clot lodging in a brain artery; or 3, a brain hemorrhage caused by a rupture of the wall of an artery.
While the onset of a stroke is sudden, the underlying cause, typically atherosclerosis, has usually developed over a long period. Three conditions can interfere with the brain’s blood supply. A clot or thrombus forming on the roughened lining of an artery, partially or entirely blocking blood flow through the vessel, can cause a stroke.
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A fragment of a clot or embolus breaks off from some other roughened artery or the inner surface of a diseased heart and, carried in the blood, plugs an artery in the brain.
The third possible cause of a stroke occurs when a wall of an artery in the brain, weakened from atherosclerosis or aneurysm, bursts, causing seepage of blood into the tissues of the brain. This complication results from high blood pressure.
The brain’s demand for blood is so great that it receives one-fifth of the blood pumped by the heart. A complete interruption of the blood supply to any part of the brain causes permanent damage to brain cells within about five minutes. About 80 percent of deaths from stroke occur in people sixty to eighty years of age. Four out of five people survive their first attack, but many remain severely handicapped.
Often, sure warning signs precede a significant stroke. These are called ministrokes or transient ischemic attacks and are associated with vascular changes such as the formation of small clots or the constriction of blood vessels. Specific forms of migraine may also produce similar stroke symptoms.
Foods that prevent stroke
FRUIT: The more fruit you eat, the lower your risk of getting a stroke. Fruit makes the blood more fluid and reduces its tendency to clot within the blood vessels, which puts it on the list of foods for stroke patients.
VEGETABLES: Vegetables possess an effect similar to fruit, and their use also lowers stroke risk.
GARLIC: Garlic reduces the stickiness of blood platelets that result in clots. This food improves arterial blood flow and is excellent for eating after a stroke.
OLIVE OIL: Olive oil acts in the same manner as fish oil to reduce clotting tendencies but without drawbacks. Olive oil is a super food, which makes it a great addition to the foods that prevent stroke.
FISH OIL: Fish oil is one of the best foods that prevent stroke because it reduces clotting tendencies thanks to the omega-3 fatty acids that it contains.
SELENIUM: This antioxidant trace element acts with vitamin E to protect against arteriosclerosis and blood clots. Brazil nuts, brewer’s yeast, wheat germ, and molasses are the best sources.
More Foods That Lower The Risk of Stroke
WHEAT GERM: Wheat germ oil contains the highest concentration of vitamin E. One tablespoon comprises three times the RDA for this potent antioxidant. The essential fatty acid, linoleic acid, is the predominant fatty acid in this oil, with its lowering effect on cholesterol levels.
WALNUTS: Walnuts are heart-friendly, making them a great addition to the list of anti-stroke foods. They inhibit the obstructive buildup of cholesterol on the artery walls by reducing blood cholesterol levels. The lower the risk of stroke and arteriosclerosis, the less cholesterol in the blood, and circulation is improved.
ONIONS: Onions prevent arteriosclerosis, stroke, and the formation of clots within the arteries and veins. It can also improve the circulation of the blood in the coronary arteries. Regular consumption of onions in any form enhances blood flow in the arteries and reduces the risk of suffering a serious complication such as heart attack or stroke. This makes onions among the top foods that prevent stroke.
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DISCLAIMER: All content on this website is presented solely for educational and informational objectives. You should not rely on the information provided as a replacement for advice, diagnosis, or treatment from a qualified medical expert. If you are pregnant, nursing, or have any preexisting medical concerns, you should talk to your doctor before using any herbal or natural medicines.
REFERENCES
- George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods and Their Healing Power. Trans. Annette Melgosa. Vol. 1. Chai Wan: Editorial Safeliz, 2005. 127. Print.
- George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods and Their Healing Power. Trans. Annette Melgosa. Vol. 2. Chai Wan: Editorial Safeliz, 2005. 87, 67, 144. Print. [foods that prevent stroke]
- Hardinge, Mervyn G and Harold Shryock. “Family Medical Guide.” Hardinge, Mervyn G and Harold Shryock. Family Medical Guide. Ed. Marvin Moore and Bonnie Tyson-Flynn. Vol. Three. Oshawa; Washington, D.C.; Hagerstown: Pacific Press Publishing Association; Review and Herald Publishing Association, 1999. Three vols. 42-43. Print.