Salmon (EPA) Fatty fish like salmon contain an omega-3 fatty acid called EPA. While the body produces some EPA on its own, increasing EPA can help during stroke recovery. In fact, it is one of the top vitamins for stroke patients that can be consumed naturally through your diet.
Fatty Fish
Many doctors now tell stroke survivors to consume large quantities of omega-3 fatty acids following any type of injury or operation to speed up the healing process. As a general rule, stroke survivors should try to consume at least three or four servings of fatty fish per week.
Now researchers are suggesting one culprit: fried fish. Fish contain omega-3 fatty acids, which help reduce the risk for stroke, and the American Heart Association recommends at least two fish meals per week. But deep-fat frying destroys these natural fatty acids and replaces them with cooking oil.
You should limit sweets, cakes, biscuits and processed and fatty meats. It's important to also switch the saturated fats in your diet for unsaturated fats and to reduce your salt intake by avoiding high-salt foods like processed meats, salty snacks and ready-made soups, as well as not adding salt to foods.
Researchers have identified some different characteristics between the various categories of seafood. And it turns out that fatty fish, lean fish, and shellfish, including shrimp and oysters, are all associated with a reduced risk of stroke, heart attack, and cancer.
Both canned and fresh tuna are healthy sources of omega 3 fats, which have been shown to contribute to lower blood pressure and prevention of heart disease and stroke.
No significant inverse association between egg intake and stroke risk was observed (RR = 0.92, 95% CI: 0.84–1.01).
The initial recovery following stroke is most likely due to decreased swelling of brain tissue, removal of toxins from the brain, and improvement in the circulation of blood in the brain. Cells damaged, but not beyond repair, will begin to heal and function more normally.
Porridge with milk: Eating warm porridges like oatmeal is an easier way for stroke patients to get grains than bread or rice. Soft scrambled eggs: Eggs contain protein and a variety of beneficial nutrients including choline, biotin, and vitamin B12, and scrambled eggs should be easy to eat.
Even after surviving a stroke, you're not out of the woods, since having one makes it a lot more likely that you'll have another. In fact, of the 795,000 Americans who will have a first stroke this year, 23 percent will suffer a second stroke.
Protein: Choose low-fat or lean meats, poultry; and remember to vary your choices with more beans, peas, nuts, seeds and fish sources. In terms of fats, make most of your fat sources from fish, nuts and vegetable oils. Limit fat sources from butter, stick margarine, shortening or lard.
Avocados. The addition of avocados in daily meals is another good way to help with stroke recovery. The fatty acids in avocados help reduce the risk of inflammation in the body, improve fine motor skills and mental wellbeing.
Foods high in potassium, such as sweet and white potatoes, bananas, tomatoes, prunes, melon and soybeans, can help you maintain a healthy blood pressure — the leading risk factor of stroke.
This vegetable provides seniors with fiber, calcium, vitamins, and other minerals they need to manage diabetes and recover from a stroke. Broccoli can lower insulin levels and protect cells against free radicals.
In addition to whole-wheat varieties, pasta made from vegetables such as carrots, spinach, and beets is also a healthy choice for stroke survivors who are also managing their diabetes.
Look for a high-fiber, low-sugar variety which is multi-grained or whole wheat. Sprouted wheat, flax seed and low carbohydrate bread varieties are all excellent choices.
No talk radio, TV, or nervous visitors. During stroke recovery, the brain needs stimulation in order to heal itself. But it needs specific stimulation – and not too much! For example, the stimulation of doing hand exercises is good.
Choose fresh, frozen, or canned without high-calorie sauces or added salt. Eat a variety of fruit. Choose fresh, frozen, or canned without added sugar. Choose fiber-rich whole grains, such as brown rice, oats, quinoa, barley, and breads and pastas made with whole grains.
Cheese was associated with a 9% decrease in stroke risk; Low-fat dairy was also found to be inversely associated with stroke risk; High-fat dairy like yogurt and butter were not associated with stroke risk.
The kiwifruit possesses properties that lower blood pressure. By helping to maintain a healthy blood pressure and providing a boost of Vitamin C, the kiwifruit can reduce the risk of stroke and heart disease. Beyond this, kiwi also contains a high level of dietary fiber.
Drinking large amounts of green tea or a single cup of coffee each day may reduce the risk of death for people who survive heart attacks and strokes, new research shows.
RED GRAPES (Resveratrol) – Red Grapes (resveratrol) – In recent research, consumption of red grapes or red wine has been linked to a reduced risk of recurrent stroke.