All Natural Prevention for Stroke

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Different claims say that nature has its own backyard of medicines that can help boost the health of humans. Fruits and vegetables are good sources of concentrated vitamins and minerals that our body needs in order to function up to its maximum capacity.

Researchers from Wageningen Uninversity in the Netherlands wrote in the journal Stroke: Journal of the American Heart Association, explained that there is about fifty-two per cent (52%) of chance in reducing the risk of having stroke through eating and consumption of white edible part of fruits. Indeed the more than half per cent reduction on the chance of having stroke by just eating fruits is a great way to enhance lifestyle and have a better life. The authors also said that this study was the very first to look into the links between the group color of the fruit and vegetables and the risk of having stroke.

Phytochemicals are the non-nutritive chemicals found in fruits and vegetables. These are substances that are naturally occurring in plants, and some of them may yield health benefits beyond those provided by essential nutrients. The easiest way to get more phytochemicals is to eat more fruit and vegetables. It is recommended take daily at least 5 to 9 servings of fruits or vegetable. Fruits and vegetables are also rich in minerals, vitamins and fibre and low in saturated fat.

A research conducted by Linda M. Oude Griep, M.Sc. and her team concerning the link between fruit color groups and the risk of stroke revealed that a a high intake of white fruits and vegetables was establish to be associated with a 52% lower risk of developing stroke, in contrast to those with low intake. Also, it was documented that eating of orange,yellow, red and, purple fruits did not have much effect of on the incidence of stroke recorded.

“To prevent stroke, it may be useful to consume considerable amounts of white fruits and vegetables. For example, eating one apple a day is an easy way to increase white fruits and vegetable intake.” Linda M. Oude Griep, M.Sc., explained.

However, she added that other fruits with different color groups may help protect from other diseases and enhance immune system of the body. Hence, there still remain the essence of having different consumption of fruits and vegetables no matter what color group it belongs.

Moreover, consumption of fruits and vegetables are not enough, still reduction of risk of having stroke and other chronic diseases lies on the general healthy lifestyle of a person.

According to the Stroke Association (Stroke.Org.Uk), an estimated 150,000 people have a stroke in the UK each year. Stroke accounts for around 53,000 deaths each year in the UK.
Stroke is the third most common cause of death in England and Wales, after heart disease and cancer. Stroke accounts for 9 per cent of all deaths in men and 13 per cent of deaths in women in the UK. At least 450,000 people are severely disabled as a result of stroke in England. Stroke costs the economy an estimated £8 billion per year in England alone and it is likely that it costs proportionate amounts in Scotland, Wales and Northern Ireland.

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