Up
to 8,000 people suffer strokes every year in this country. From this total,
over 2,500 stroke patients die. A stroke, like a heart attack is a serious
arterial condition. Thankfully, strokes are decreasing in number at present,
but with the increase in obesity in our population, this trend may change.
Strokes usually occur suddenly and violently, they can be life threatening and
require many months of recovery time. Currently, there are over 30,000 people
with residual disability from stroke in this country, with 20% unable to walk
and 50% in need of day to day assistance.
Signs of a serious stroke are
dizziness, headaches and fainting. Problems with vision are sometimes
experienced and may be associated with nausea and vomiting. Once consciousness
is regained, a one-sided paralysis is typical. In the face, the mouth and
eyelid droop on one side, while an arm and leg maybe paralyzed as well. It is
often impossible to speak. Following a serious stroke, the first hours and days
are the most critical. During the recovery months, the fatigue and exhaustion
can be profound and frustrating. Memory problems, confusion and personality
changes are serious effects, though they will not follow every stroke. Symptoms
and recovery times vary widely from person to person. Apathy, mood swings and
flares of anger are not uncommon, though these usually disappear with time.
Most strokes are caused by impaired
circulation to the brain, which causes the destruction of brain tissue from
lack of oxygen. This typically occurs as a result of a blood clot, or thrombus
that develops with Arteriosclerosis. The risk factors are the typical ones for
arteriosclerosis and heart disease, including poor diet, lack of exercise,
obesity and smoking, with diet being the single most important risk factor in
strokes. Fat is the primary cause of strokes. Saturated fats from meat and
processed oils clog arteries and cause a lack of oxygen to the brain. Eliminating
these fats from meat and processed foods such as margarine or cooking fats,
will drastically reduce the risk of strokes. A lack of fiber is a common
problem in our diet, since many foods are refined of their natural fiber,
especially white flour based products such as bread and pasta, and also white
rice. Wholesome, unrefined foods not only contain fiber but are much richer in
nutrients and enzymes. Eating fresh fruit and vegetables daily reduces the risk
of strokes. Less commonly, a stroke occurs because of a ruptured blood vessel
in the brain or an embolism from an ailing heart.
Hawthorn is an excellent herb to keep
the arteries clear, as well its ability to reduce blood pressure and lower cholesterol.
To prevent blood clots from forming and to improve circulation, hawthorn and
garlic are very helpful.
Lecithin is an excellent blood-clotting
inhibitor, transporting unhealthy fats out of the body. Take 3 teaspoons of
lecithin each day with meals.
Vitamin C is very important for the
integrity of the blood vessel walls. Eating plenty of fruits and vegetables
will provide good Vitamin C levels in the blood stream.
After a stroke, nutrition is paramount
and provides a foundation for recovery. Eat fresh fruit and vegetables daily to
protect against future strokes. Eating oily fish, at least twice a week has
been shown to reduce the amount of strokes. Take fish oil capsules if you can’t
get fish twice a week. Garlic and Ginkgo Biloba are excellent after a stroke.
Ginkgo will reduce odema in the brain after a stroke, thus aiding recovery and
limiting brain cell damage.
As during all convalescence periods,
several small fresh meals throughout the day are easier to digest than three
large ones.
David
Foley
MRCHM,
MNIMH
Medical Herbalist
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