How to Prevent a Stroke With Herbs and Vegetables
Just recently my brother 'n' law had a stroke. He is just over 50years old. Every day I hear about someone under the age of 60 who has either died of stroke or had a stroke. Stroke is one of the top five killers of Americans and in many cases can be prevented.
Prevention of stroke can be treated holistically. Here are some proven herbs and plants that aide in the prevention and in some cases the treatment of stroke.
Most importantly get a regular check up and keep track of your blood pressure readings!
Ginkgo Biloba is used both to prevent and treat stroke. It helps to prevent blood clots from developing and increases blood flow to the brain. This herb has also been shown to inhibit free-radical formation.
Ginkgo is widely used in Europe to treat complications of stroke, including memory and balance problems, vertigo and disturbed thought processes. Many studies show that this herb increases blood flow to the brain.
*helps reduce weakness of the capillaries which are the tiny blood vessels that go throughout our body
*ginkgo is non-toxic unlike so many other stroke medications produced by the pharmaceutical companies
*many European Doctors prescribe an extract of ginkgo leaves for stroke survivors
*look for a Ginkgo Biloba product that has at least 24 percent heterosides (sometimes called flavoglysides) and take 40 to 80 milligrams 3 times a day
Note: Seek medical advice before taking ginkgo if you are regularly taking any type of blood-thinning medication, including aspirin. In large amounts, ginkgo may cause diarrhea, irritability and restlessness.
Garlic helps prevent ischemic stroke in three ways:
*reduces blood pressure
*lowers cholesterol levels
*keeps the blood from clotting, in fact it contains nine anticoagulant compounds
*has a blood thinning effect is major component for heart attack
*can prevent heart attack and significantly reduce high blood pressure because of its ability to thin the blood
*add garlic to your cooking as well as adding onions, scallions, leeks chives and shallots which have similar benefits.
*take 500 milligrams three time a day, you can take it in the form of gel capsules (vegetable based is best) odorless is okay but not a potent as the regular form
Note: If you have hemorrhagic stroke, stay away from garlic and its other anti-clotting herbal relatives. (Ask your doctor whether you have ischemic or hemorrhagic stroke.)
Ginger (Zingiber officinale)
Ginger is an excellent cardiac tonic.
*it decreases cholesterol and helps poor circulation.
*prevents blood from clotting excessively
*studies have shown taking about two teaspoons of ginger a day for a week neutralized the blood-clotting effect of 100 grams of butter
*use ginger in cooking or you can brew ginger tea using one to two teaspoons of fresh grated root per cup of boiling water. Steep until cool. You can also sprinkle it in salads. It is a versatile herb.
Some additional herbs and plants that are helpful in preventing stroke:
Turmeric (Cucurma longa)
Many studies show that the compound curcumin, which is found in turmeric, helps prevent the formation of blood clots. Turmeric is an important herb in Ayurveda. It is also a key ingredient in Indian cooking and can be found in most curry spice blends. You might consider eating more curry dishes.
In a Harvard study of 87,245 female nurses, consumption of carrots (and to a lesser extent, spinach) significantly reduced stroke risk. Women who ate five servings of carrots a week suffered 68 percent fewer strokes than those who ate carrots less than twice a month.
*eating any vegetables that are rich in beta- carotene, vitamins C and E, are effective at reducing the risk of stroke by as much as 54%
* a great preventative beverage is fresh carrot juice, with garlic and ginger
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