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.
Because your loved one may feel weak and tired after a stroke, lean sources of protein such as chicken breast should be consumed. Low in fat, chicken breast also contains vitamin B-6, magnesium, and potassium, all of which may reduce the risk for another cerebrovascular event.
Despite the fact that red meat contains several essential vitamins and minerals, several studies have found a link between red meat and diseases, including stroke. The best keep safeguard yourself from these dangerous diseases is to avoid eating unprocessed types of red meat and eat processed meat in moderation.
“The biggest things to cut back on are sugar, salt, highly processed foods, saturated and trans fats, and fried foods, as well as snacky-type foods,” says Chen, referring to packaged snack foods, including pretzels and chips.
Researchers found that people who ate an egg every day had an 18% lower risk of dying from cardiovascular disease and a 28% lower risk of experiencing a deadly hemorrhagic stroke, compared with people who didn't eat eggs.
Lamb has healthy fats.
Monounsaturated fats can help your heart when you eat them in moderation. They can help reduce levels of "bad" cholesterol in your blood, lowering your risk for heart disease and stroke. Monounsaturated fats also have vitamin E, an antioxidant.
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.
Avoiding pork and red meat can help your loved one remain healthy while recovering from a stroke.
Porridge with milk: Eating warm porridges like oatmeal is an easier way for stroke patients to get grains than bread or rice. Soft scrambled eggs: Eggs contain protein and a variety of beneficial nutrients including choline, biotin, and vitamin B12, and scrambled eggs should be easy to eat.
Cheese, in particular, appears to decrease the risk of stroke; Calcium from dairy foods has been associated with a 31% reduction in stroke risk.
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.
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.
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.
Evidence from observational studies suggests higher potassium intake is associated with a 24% lower risk of stroke.
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.
Fruit and vegetables
Some of these foods, such as banana and potatoes, are high in the mineral potassium, which helps control blood pressure – crucial to lowering stroke risk.
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.
Apples are abundant in the soluble fiber known as pectin, which can lower cholesterol levels. Eating low-cholesterol foods is critical during stroke recovery because it could prevent plaque buildup and increase circulation.
Drinking at least three cups of green or black tea a day can significantly reduce the risk of stroke, a new UCLA study has found. And the more you drink, the better your odds of staving off a stroke.
There are several most reported phenolic and flavonoid compounds that can be found in Kelulut honey which may help in alleviating or reversing the cognitive decline in post-stroke patients, namely gallic acid, caffeic acid, catechin, apigenin, chrysin, cinnamic acid, kaempferol, p-coumaric acid and quercetin [78, 95].