Dr. David Brownstein,  editor of Dr. David Brownstein’s Natural Way to Health newsletter, is a board-certified family physician and one of the nation’s foremost practitioners of holistic medicine. Dr. Brownstein has lectured internationally to physicians and others about his success with natural hormones and nutritional therapies in his practice. His books include Drugs That Don’t Work and Natural Therapies That Do!; Iodine: Why You Need It, Why You Can’t Live Without It; Salt Your Way To Health; The Miracle of Natural Hormones; Overcoming Arthritis, Overcoming Thyroid Disorders; The Guide to a Gluten-Free Diet; and The Guide to Healthy Eating. He is the medical director of the Center for Holistic Medicine in West Bloomfield, Mich., where he lives with his wife, Allison, and their teenage daughters, Hailey and Jessica.

Tags: antioxidants and stroke risk | fruits and vegetables | heart disease | antioxidants | antioxidant-rich foods | hemorrhagic stroke

Antioxidants Fight Stroke

Monday, 23 Apr 2012 08:59 AM

Question: Does antioxidant intake affect our risk of stroke?

Dr. Brownstein's Answer:

In the December 2011 issue of the journal Stroke, researchers compared the dietary intake of antioxidants in 5,680 women with a history of heart disease to 31,035 women without a history of heart disease. The women were followed for approximately 10 years.

The women in the top 20 percent of dietary intake of antioxidants were found to have a 17 percent lower risk of stroke compared to those whose dietary antioxidant intake was in the lowest 20 percent.

In the women who had a history of heart disease, the top 25 percent of antioxidant intake showed a 46 percent lower risk of hemorrhagic stroke.

What foods are high in antioxidants? The same foods your mother told you to eat: fruits and vegetables. People who eat too many refined foods and not enough nutrient-rich, antioxidant-rich foods will suffer the consequences, including an increased risk of stroke.

© HealthDay

   
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People who eat too many refined foods and not enough nutrient-rich, antioxidant-rich foods will suffer the consequences, including an increased risk of stroke.
antioxidants and stroke risk,fruits and vegetables,heart disease,antioxidants,antioxidant-rich foods,hemorrhagic stroke
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Monday, 23 Apr 2012 08:59 AM
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