- Diseases, Disorders & Conditions
6 Superfoods That Prevent Strokes
Foods That Prevent Strokes
Stroke is a disease caused by the blocking of a vital artery that supplies blood to the brain, or by the rupture and hemorrhaging of an artery in the brain. This disease affects a lot of people and it can be fatal sometimes: according to the CDC, a man or woman in the United States has a stroke every 40 seconds, and every 240 seconds, someone dies of stroke.
However, there are foods that you can eat to prevent strokes. So, what are some of the foods that prevent strokes?
In this article, I want to show you some foods that prevent strokes which you must consume regularly if you want to avoid this disease.
Now, what are those foods?
Eat Foods Rich In Magnesium Often
One of the foods that prevent strokes is foods rich in magnesium. Research has shown that when one eats foods which are rich in magnesium, he or she can reduce the risk of having a stroke.
Magnesium helps to lower the pressure of the blood that runs through the arteries that supply oxygenated blood and nutrients to the brain, thereby preventing the blood from damaging the lining of the arteries and, consequently, preventing the arteries from rupturing.
Additionally, magnesium- rich foods, such as Taro leaves, cabbage, spinach, lettuce, beans, cashew nuts, and macadamias nuts, reduce the risk of type 2 diabetes, which is one of the factors that increase one’s risk of getting a stroke.
Therefore, consume the aforementioned foods often. For example, for your breakfast, you might consider eating one medium-sized bowl of oatmeal with 6 slices of wheat bread stuffed with 9 ounces of boiled cabbage or boiled lettuce (about 3 handfuls of cabbage or lettuce).
For lunch, you may choose to eat brown rice with beans stew. After the meal, consume a handful (25 grams) of macadamias nuts or peanuts.
And for your dinner, you may consider eating potatoes, boiled plantains, or boiled yams with taro leaves stew or spinach stew.
A study published in the Journal of Agricultural Food Chemistry in 2004 revealed that black, red, and brown sorghum contains anthocyanin antioxidants. These compounds get rid of free radicals which can cause inflammation and which can damage the lining of the blood vessels that supply blood to the brain, thereby preventing arterial-wall rupture.
Furthermore, sorghum contains a plant compound known as policosanol, which reduces the amount of LDL cholesterol in the blood, thereby preventing damage to the walls of the arteries that supply blood to the brain and, hence, preventing the rupture of those arteries.
Additionally, sorghum contain phenols which also have antioxidant properties, and which help to prevent the arteries that supply oxygen and nutrients to the brain from getting diseased, thereby helping to keep the arteries strong and healthy, thereby lessening the risk that they will rupture.
So, regularly, consume sorghum. You may choose to eat black sorghum more often than the others because research has shown that black sorghum has a lot more anthocyanin antioxidant properties than red and brown sorghum.
So, for breakfast, you may choose to eat sorghum porridge prepared with black sorghum flour. For your lunch, you may eat boiled black sorghum with eggplant stew or cabbage stew. And for dinner, you may choose to eat boiled brown or red sorghum with vegetable soup. After the meal, eat pastries prepared with sorghum flour.
Cassava is rich in dietary fiber: 100 grams of cassava contains about 1.8 grams of dietary fiber, that’s according to the United States Department of Agriculture. And each cup of cassava, or about half of one cassava root, contains 3.7 grams of fiber.
This dietary fiber helps to lower blood pressure, thereby helping to prevent damage to the arteries that supply blood to the brain. Consequently, there is a small chance that these arteries may rupture.
Furthermore, the fiber in cassava helps to lower the levels of LDL cholesterol, or bad cholesterol, in the blood that flows through the arteries that supply blood to the brain, thereby helping to reduce the risk that those arteries will get blocked and cause a stroke.
However, ensure that you do not eat the cassava raw because it contains compounds that contain cyanin which can harm one’s health. The quantity of these compounds is reduced considerably when one cooks the cassava before eating it and that makes the cassava less harmful for consumption.
Alternatively, you may choose to eat foods prepared with cassava, such as fufu and vegetable soup, or garri and beans stew, or garri and sardine stew, instead of just eating boiled cassava.
Research has shown that eating tomatoes often can help to reduce one’s risk of having a stroke. Tomatoes contain a chemical known as lycopene which helps to prevent blood clots. Consequently, eating tomatoes reduces the risk that an artery will be blocked and will, as a result, deprive the brain of the oxygen it needs.
So, drink two glasses of raw tomato juice in the morning before you eat your breakfast. Additionally, use at least 10 large tomatoes to prepare your stews, and at least four large tomatoes to prepare your soups. Additionally, eat jollof rice often: instead of preparing rice and stew separately before eating it, prepare a tomato stew and pour two cups of rice into it when it is cooked, and allow the mixture to cook until it is ready.
Cinnamon contains plant compounds known as polyphenols, phenolic acid, and flavonoids. These compounds have antioxidant properties and, therefore, destroy free radicals in the body so that the lining of the arteries that supply blood to the brain is not destroyed, thereby reducing the risk that some of the arteries may rupture.
Cinnamon also increases the circulation of blood in the body, thereby helping to give the brain a good supply of oxygen and nutrients.
Furthermore, research suggests that cinnamon also contains compounds that help the arteries to repair themselves when they are damaged, thereby helping to maintain the strength of the arteries and that can help prevent arterial hemorrhaging, which is one of the causes of a stroke.
So, instead of drinking your regular tea or coffee in the morning when you are eating breakfast, choose to eat your bread and eggs with a cup of cinnamon tea, and drink another glass of cinnamon tea after you eat your dinner. Additionally, add two teaspoons of cinnamon powder to your soup whenever you are preparing it.
Eat Enough Natural Vitamin C
Research carried out by the Pontchaillou University Hospital in France suggests that when one does not consume enough vitamin C, he or she has an increased risk of having a hemorrhagic stroke.
Vitamin C helps to lower the pressure of the blood that flows through the arteries that supply blood to the brain and so help to prevent damage to the lining of these arteries, thereby helping to maintain strong arterial linings.
One food which is rich in vitamin C and which you must consider eating often is lemons. According to the United States Department of Agriculture, a 100 gram serving of lemon contains 53 milligrams of vitamin C.
So, consume fresh, natural lemon juice often. You may choose to add a teaspoon of natural lemon to your tea or coffee in the morning. Alternatively, add two teaspoons of natural lemon juice to your drinking water before you consume it so that you can reduce the sour taste.
Some foods that prevent strokes are magnesium-rich foods such as green leafy vegetables, red, brown, or black sorghum, cassava, fresh or boiled tomatoes, cinnamon, and vitamin C. Eating these foods regularly will reduce your risk of getting this disease and that will make you enjoy your life and your family better.