Good Nutrition is Essential to Stroke Prevention & Recovery
Blood clots, hypertension, high cholesterol, and stress are called the major causes of a stroke, but holistic practitioners call them “results" of a single factor – poor nutrition.
The damage takes place on the cellular level. Electrolytes such as potassium,magnesium, and the electrons in fresh, whole food help maintain the negative charge on the outside of the cells. Without these nutrients, the cells lose their negative charge and begin to stick together, forming clots.
Among the nutrients that will keep the walls of the blood system strong and the blood slippery are bioflavonoids, vitamin C, polyunsaturated fats, and essential fatty acids from sources such as flaxseed oil and fish oil.
We've always known that organically grown food contains fewer pesticides than inorganic food, but now we know that inorganic plants have 80 to 90 percent less phytonutrients (necessary for sustaining human life).
Food that has been processed or put in a microwave is sometimes called “dead" food because it no longer contains the living enzymes found in fresh food.
Eating healthy requires time, money, and effort, but is the best way not to have a stroke, or prevent having another.
- Hippocrates
