No significant association between egg consumption and stroke risk was identified (RR = 0.92, 95% CI: 0.84–1.01) for the highest vs. the lowest quintiles of egg intake.
Eggs. Eggs are a beneficial source of protein for stroke patients. Eggs are soft and can be cooked in many ways, allowing them to be easily eaten by those who have difficulties with swallowing (dysphagia) after stroke.
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.
Egg consumption has no significant effects on systolic and diastolic blood pressure in adults.
Eggs are also a well-known source of protein which is perfect for breakfast. Egg whites are especially good for high blood pressure. You can prepare scrambled eggs and add some vegetables to it.
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.
Food groups within MyPlate
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.
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.
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.
“It's okay to have some lean meat,” says Chen. “If you do, try to eat small amounts of fish and chicken, but it's better to have most of your plate be vegetables.”
Protein is most filling nutrient. Prevent Blood Clots:Eating eggs may help lower risk of a heart attack or stroke by helping to prevent blood clots. The anti-clotting egg yolk proteins inhibit clot formation in a dose-dependent manner - the more egg yolks eaten, the more clot preventing action.
Specifically, people who ate lots of egg yolks had about two-thirds of the amount of plaque buildup as those who smoked cigarettes.
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.
Eating one serving of dark chocolate per day can increase brain cell growth. The compounds found in this food source repair cells and shield them from further damage. The cocoa powder in dark chocolate can give arterial function a significant boost and lower the risk of a recurrent stroke.
Low-Fat Dairy
Low-fat dairy products such as yogurt are also good food choices for senior stroke survivors. Rich in calcium, yogurt and other low-fat dairy products, such as ricotta and cottage cheeses and 2 percent milk, are well tolerated by most people, and they're easy to swallow.
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.
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.
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.
According to the book, 'Healing Foods' by DK Publishing House, "potatoes are high in chlorogenic acid and anthocyanins, chemicals that help to lower blood pressure. The polyphenol in purple potatoes may also help." Additionally, potatoes are also a good source of potassium.
Honey has been linked to beneficial effects on heart health, including reduced blood pressure and blood fat levels.
It is a significantly rich source of minerals such as potassium and magnesium, which are essential for keeping your blood pressure in check. These nutrients effectively lower sodium levels in the body.