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.
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.
A number of vitamins and minerals present in potatoes positively affect the function of the brain (including zinc, phosphorus, and B complex). Vitamin B6 is particularly critical to maintaining neurological health.
1. Fatty fish. When people talk about brain foods, fatty fish is often at the top of the list. This type of fish includes salmon, trout, albacore tuna, herring, and sardines, all of which are rich sources of omega-3 fatty acids ( 1 ).
Yes, it is safe to consume potatoes every day as long as you cook them without much salt or saturated fats. One medium-size potato can be part of a healthy diet. It doesn't increase cardiometabolic risk and the chances of having diabetes and heart disease.
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.
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.
Choose whole grain buns, bagels, English muffins, crackers and bread instead of enriched or white varieties. Purchase whole-wheat pasta and brown rice instead of enriched or white varieties. Top yogurt or cottage cheese with fresh fruit or nuts.
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.
Potatoes are 80 percent water, so softness is usually just a sign of dehydration. But if they're extremely mushy or shriveled, do not pass go. Likewise, small sprouts can be removed with a vegetable peeler or knife. Long or large sprouts are a sign that the potato is probably past its prime and should be tossed.
They found that there was an 11 per cent higher risk of high blood pressure (hypertension) if participants had four or more servings a week of baked, boiled or mashed potatoes, and 17 per cent higher risk for French fries (chips), compared to people who had less than one serving a month.
As long as you don't deep fry them or load them with unhealthy toppings, a couple of servings of potatoes a week is great for your heart health. Potatoes are high in potassium, which helps lower blood pressure. They are also loaded with fiber, which has been shown to help lower the risk of heart disease.
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.
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.
1. Fruits and vegetables
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. Magnesium-rich foods, such as spinach, are also linked to a lower risk of stroke.
Background: Recommended fluid intake is regarded as an important factor for stroke prevention. In mass media, drinking of at least 2000 ml water per day is recommended for any condition.
Results: Sixteen publications involving 24 prospective cohort studies were included in our final meta-analysis. 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.
High blood pressure is the leading cause of stroke and is the main cause for increased risk of stroke among people with diabetes.
Which is the winner then? The information gathered leads us to a conclusion that rice, especially brown or parboiled kind (white one with added nutrients) is a better choice than potatoes thanks to its high vitamin content and low glycemic index.
Boiled potatoes are naturally rich in vitamins and minerals, particularly potassium, phosphorus, B-complex vitamins and vitamin C. They are low in calories and fat, and their high fiber content helps you feel full. Contrary to popular belief, potatoes are not inherently fattening.