Simple “Nutrient Solution” SLASHES Stroke Risk
A stroke is very similar to a heart attack.
The difference is that the blood supply to the brain (instead of the heart) becomes blocked or reduced.
The result can be just as deadly.
If you get treatment fast enough, brain damage can be limited. But all too often, strokes leave their victims with complications such as paralysis, vision loss, difficulty speaking, mental confusion, and balance disorders.
Early treatment is good… but I’d rather help folks AVOID having a stroke altogether.
Here’s what to do to SLASH your risk…
Researchers recently analyzed data from nearly 25,000 people and found that consuming higher levels of certain antioxidants could the reduce the risk of stroke.
The most protective nutrients included:
- Zinc
- Selenium
- Carotenoids
- Vitamin A
- Vitamin C
- Vitamin E
The MORE people eat foods with these vital antioxidants, the GREATER their risk reduction.
Foods that provide these nutrients include berries, leafy greens, carrots, meat, eggs, beans, seafood, tomatoes, almonds, red bell peppers, and MUCH more.
In other words, if you eat a variety of natural, whole foods, you should get plenty of the vitamins and minerals you need to reduce your risk of stroke.
We’ve seen this connection before. Earlier research confirms that some of these specific nutrients—such as vitamin E and zinc—are associated with reduced stroke risk.
It’s another reason to skip the processed junk and opt for nature’s food instead.
P.S. WARNING: These common foods could be POISONING your brain!
SOURCE:
Chen, R., Liu, H., Zhang, G. et al. “Antioxidants and the risk of stroke: results from NHANES and two-sample Mendelian randomization study.” Eur J Med Res 29, 50 (2024). doi. org / 10.1186 / s40001-024-01646-5
