Potassium: Potassium controls blood pressure and may result in a better outcome after a stroke. Bananas, which can be easily eaten when pureed, are rich in potassium.
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. Fiber can reduce risk factors for heart disease by lowering LDL or bad cholesterol.
To recap, your best choices are hydrating beverages that contain minimal calories, sugar or salt. Reach for water, coffee or tea most often. And keep a water bottle handy – the visual cue reminds you to keep sipping.
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.
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.
Apples and pears were the majority of the white fruits and vegetables consumed in the study. Apples and pears may keep strokes away.
No significant inverse association between egg intake and stroke risk was observed (RR = 0.92, 95% CI: 0.84–1.01).
Highlights. Milk products, including those that are higher in fat, do not increase the risk of stroke, but instead may reduce the risk; Cheese, in particular, appears to decrease the risk of stroke; Calcium from dairy foods has been associated with a 31% reduction in stroke risk.
Scrambled eggs, whole-grain toast, one cup of milk and sliced apples. Greek yogurt with whole-grain cereal and berries. Whole-grain toast with peanut butter or alternative, sliced apples, one cup of milk. Yogurt parfait with plain yogurt, ground flax seeds or muesli and fresh fruit.
Eating carrot everyday reduces the risk of stroke by 68%. Lutein, a carotenoid present in carrots, has been positively linked to improved brain health according to a clinical study. High cholesterol is a common heart disease causing factor.
Regularly eating unsalted nuts such as walnuts, almonds and pistachios considerably lowers the risk of death from heart attacks and strokes, research has revealed.
According to a 2000 study published in the Journal of the American Medical Association, eating orange and yellow produce can increase blood flow and strengthen the artery walls. Brightly colored fruits also strengthen the immune system, which can help seniors fight off infections during stroke recovery.
Dark Chocolate. While recovering from a stroke, your parent doesn't have to avoid eating foods he or she likes, including sweet treats. However, you need to find healthy options, such as treats made with dark chocolate. Eating one serving of dark chocolate per day can increase brain cell growth.
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.
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.
Vegetables: Choose often nutrient-rich dark green and orange vegetables and remember to regularly eat dried beans and peas. Fruits: Eat a variety of fresh, frozen or dried fruits each day. Dairy: Choose low-fat or fat-free dairy foods, or a variety of non-dairy calcium-rich foods each day.
Your risk of stroke might be reduced if it is, according to a new Swedish study that found that older adults who ate more low-fat dairy foods — including skim milk and low-fat yogurt and cheese — had a lower risk of stroke.
Eating tomatoes and tomato-based foods is associated with a lower risk of stroke, according to new research published in the October 9, 2012, print issue of Neurology®, the medical journal of the American Academy of Neurology. Tomatoes are high in the antioxidant lycopene.
High in disease-fighting phytochemicals and antioxidants, sweet potatoes are healthy for stroke survivors with diabetes. Your loved one should be able to chew and swallow sweet potatoes with ease, and sweet potatoes also go well with lean sources of protein such as chicken breast and turkey.