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Three Foods to Help You Avoid Heart Disease, Stroke and Improve Brain Function
Experts have stated for many years that what is good for your heart is also good for your head. Now, both the American Stroke Association and the American Heart Association have stated that the plaque buildup in the arteries that leads to heart disease can also have a negative impact on the brain.
Philip B. Gorelick is a medical doctor and the director of the Center for Stroke Research at University of Illinois College of Medicine. He has stated that the brain and heart are linked by the arteries that supply nutrients, oxygen and blood. If plaque builds up in the arteries and causes them to harden, then the brain and heart will be deprived of blood.
Fortunately, there are a number of delicious foods that can protect your cranium and ticker.
There have been studies done to confirm that eating one or two four ounce servings of rainbow trout, salmon, sardines or mackerel can reduce your risk of developing heart disease by 36 percent. There was another study done that followed 80,000 women over the course of 14 years. The study found that the women who ate fish twice a week were 51 percent less likely to have a thrombotic stroke than women who consumed fish less than once a month. Clogged arteries are the cause of a thrombotic stroke. According to Ralph Felder, a medical doctor who wrote The Bonus Years Diet, the omega 3 fatty acids in fish help reduce inflammation in the arteries. This keeps blood flowing to the brain.
2.) Have A Glass of Red Wine
Red wine has polyphenols, which have been shown to reduce blood pressure and cholesterol as well as prevent blood clot formation. Resveratrol, which is one type of polyphenol, can increase blood circulation to the brain, which can lower the risk of stroke. Even though there are a number of health benefits that can be reaped from drinking wine, you do not need to start drinking it if you do not currently consume alcoholic beverages.
3.) Increase Your Produce Consumption
A study published in the Journal Circulation showed that hypertensive patients could improve their blood circulation and lower their blood pressure by eating more fruits and vegetables. There was another study performed on people who were over the age of 65. The study showed that the subjects who ate three servings of vegetables per day performed better on cognitive tests than those who consumed few or no vegetables. Potassium, which is a nutrient found in baked potatoes, artichokes and bananas, can help prevent the walls in the arteries from thickening. This will lower blood pressure.