Fish, Fruits and Veggies Against Stroke

The word Stroke when used in conjunction with health is a scary one. A stroke is the debilitating after effect of cardio-vascular disease. A stroke is caused when the oxygen supply to the brain is cut off. Brain tissue immediately dies and can never come back. Oxygen is cut off due to a blockage in the blood flow to the brain. Most of these blockages are caused by fat deposits in the artery walls. Blood clots can also cause an arterial blockage and chronic high blood pressure can damage artery walls, leading to a rupture. Strokes are a leading cause of death in the United States. The defence against having a stroke, as with all disease, is a good offence. A diet high in fresh fruit, whole grains, fish, beans and nuts reduces the chance of forming blood clots. Essential fatty acids found in fish and fish oil supplements are anti-inflammatory in nature and act as blood thinners, which helps to improve circulation. A large study found that people who ate fish twice per week, were at a signifcant less risk of having a stroke. It was also found that by eating fruit and vegetables daily, stroke risk could be lowered by at least 6%.

Thought for the Week: (On ignoring symptoms) "Would you put a sponge under a dripping faucet, so you couldn't hear it drip?" Would you take a marker and color over the bright red engine light on your car?"

Chiropractic Tip of the Week: The purpose of the spinal adjustment is not to depress symptoms. The purpose is to remove interference or pressure from the nerve, restoring normal nerve supply. Then nature with her exact knowledge, decreases or increases activities in the various organs and body parts as she finds necessary. ---- Carl Cleveland, D.C. President of Cleveland College of Chiropractic