About Strokes

About Strokes

Stroke, also known as a “brain attack," stops blood flow to the brain. When the brain is denied blood and oxygen, cells die and this causes permanent damage. Lack of blood flow may be due to blood clots present in arteries that leading to the brain (ischemic stroke) or to weak blood vessels that burst open, causing blood to leak into the brain (hemorrhagic stroke). High blood pressure is the most common risk factor for strokes, followed by diabetes, elevated cholesterol, abnormal heartbeat, family history, increasing age, or unhealthy lifestyles. The best way to prevent strokes is to prevent their precursors: the risk factors. Research shows that consumption of more fruits and vegetables positively correlates to reduced risk of stoke. The NutriBullet is a convenient tool that helps you fit in the recommended 5+ servings per day.

Top 5 Foods to Help Prevent Stroke

1) Tomatoes

The antioxidant lycopene found in tomatoes, tomato sauce, watermelon, grapefruit, plus other healthful foods has been shown to reduce risk of stroke. This carotenoid is beneficial for heart-health in general, which may be the mechanism for this protective power.

2) Apples or Pears

An apple a day can keep the cardiologist away. According to a study published in the journal Stroke in 2011, high intake of white fruits and vegetables (apples and pears being the most commonly consumed) may help prevent the incidence of stroke.

3) Citrus fruits

A study found in the Journal of the American Medical Association (JAMA) evaluated the relationship between fruit and vegetable consumption and the risk of ischemic stroke. It found that citrus fruits and green leafies (including cruciferous veggies) were the most protective. Add in an orange, lemon, grapefruit, tangerine, or kumquat to your NutriBlast.

4) Banana

The most common risk factor for stoke is elevated blood pressure. Therefore, consuming foods high in potassium may help reduce the likelihood of stroke. Bananas, kiwi, Swiss chard, spinach, papaya, avocado, beets, and coconut water are excellent sources of this mineral.

5) Cruciferous and green leafy veggies (kale, broccoli, cabbage, collards, spinach, mustard greens, etc.)

The abundant chlorophyll found in green veggies helps detoxify the blood and improve circulation to distribute oxygen to your body’s cells (including brain cells). These beautiful additions to your NutriBlast also provide folate, a B vitamin shown to decrease the risk of cardiovascular disease and stroke.

Registered Dietitian


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