Vegetables are an important part of a healthy diet. Leafy vegetables (called leafy greens on this page), such as lettuce, spinach, cabbage, kale, and bok choy, provide nutrients that help protect you from heart disease, stroke, and some cancers.
New research suggests that eating plenty of nitrate-rich vegetables — such as lettuce, spinach, and beets — may lower your risk of dying of a stroke or heart attack. During digestion, your body converts nitrates into nitric oxide. This compound relaxes and widens blood vessels, which helps lower blood pressure.
Limit foods high in saturated fat such as biscuits, cakes, pastries, pies, processed meats, commercial burgers, pizza, fried foods, potato chips, crisps and other savoury snacks. Limit foods which contain mostly saturated fats such as butter, cream, cooking margarine, coconut oil and palm oil.
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.
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.
Tomatoes are high in the antioxidant lycopene. The study found that people with the highest amounts of lycopene in their blood were 55 percent less likely to have a stroke than people with the lowest amounts of lycopene in their blood.
Avocados
The soluble fiber found in avocados regulates the body's use of sugars and lowers the blood cholesterol levels of senior stroke survivors. Avocados contain fiber, monounsaturated fat, minerals, and vitamins that keep the heart healthy.
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. Your loved one should avoid eating broccoli sold in steam bags that need to be heated up before serving.
Cheese, in particular, appears to decrease the risk of stroke; Calcium from dairy foods has been associated with a 31% reduction in stroke risk.
Vitamin K Helps Blood Clot (Thickens Blood)
This means that eating foods rich in vitamin K (primarily found in leafy green vegetables) can interact with blood thinning drugs, making them less effective.
For people who are on Warfarin, they should not consume lettuce. It contains 84% of a person's daily intake of Vitamin K.
In summary, people can use lettuce in daily meals or as medicine, however, it should not be overused to ensure safety for health.
Physical therapy uses exercises to help you relearn movement and coordination skills you may have lost because of the stroke. Occupational therapy focuses on improving daily activities, such as eating, drinking, dressing, bathing, reading, and writing.
Fruit, whole-grain crackers and a piece of cheese. A homemade muffin from the freezer; cheese string and clementine. Hard cooked egg, whole grain mini bagel and an apple. Homemade cereal bar, plain yogurt cup and grapes.
Your parent should avoid eating white rice and other refined carbohydrates while recovering from a stroke and instead choose healthy whole grains, such as brown rice, quinoa, and oats.
Soft Foods That Are Easy for Stroke Patients to Eat:
Yogurt: Yogurt is one of the best foods for stroke patients because it is very easy to eat and also a great source of protein and some yogurts contain probiotics which aid in digestive health.
Bananas. One of the most common risk factors in the development of a stroke is high blood pressure. The mineral potassium is thought to have a positive effect on hypertension. Potassium-rich foods should be incorporated into your loved one's diet after he or she experiences a stroke.
Be prepared. At home: Stock your pantry and fridge with quick, easy snacks: Fresh fruit, cut-up vegetables, plain popcorn, unsalted nuts, granola bars (make your own), and lower-fat yogurt and cottage cheese.
Whole grains such as oatmeal deliver soluble fiber to seniors and reduce the risk of recurrent strokes. Oatmeal is a brain-boosting whole grain that can also enhance cognition in seniors and restore many of the abilities they lost due to their strokes.
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.
Monounsaturated Fats
Olive Oil is one of the richest sources of monounsaturated fatty acids. Monounsaturated fats—omega-6s in the case of olive oil—are important because they help boost heart health. This is important for helping prevent health issues such as cardiovascular disease or stroke.
Lean Protein
Avoiding pork and red meat can help your loved one remain healthy while recovering from a stroke. Lean meats such as chicken, salmon, and low-mercury varieties of fish are high in omega-3 fatty acids and low in saturated fats, which limit cholesterol levels.