Stroke Kills Fast: Reduce Your Consumption Of These 4 Things If You Want To Live Long


When the blood flow to a portion of the brain is cut off, brain tissue is unable to collect oxygen and nutrients. As a result, the brain cells begin to die within minutes.


Stroke is a medical condition that must be treated right away. Early intervention can help prevent brain injury and other health problems.

Stroke can cause acute or lifelong disabilities, depending on how long the brain was without enough oxygen and which portion was affected. Among the possible complications are:

• Muscle paralysis or immobility. A stroke can paralyze one side of your body or cause you to lose control of specific muscles, such as those on one side of your face or one arm.

• Trouble speaking or swallowing. A stroke can affect the control of the muscles in your mouth and throat, making it difficult to talk clearly, swallow, or eat.

• Difficulty reasoning correctly or memory loss Many stroke victims suffer from memory loss. Others can find it difficult to think, reason, make decisions, or comprehend concepts.

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• Emotional issues Stroke victims may have difficulty controlling their feelings or suffer from depression.

• In the affected areas of the body, pain, numbness, or other unusual sensations can occur. If you lose feeling in your left arm as a result of a stroke, you can experience a tingling sensation in that arm.

These health issues can be thought of as signs and symptoms.

Stroke production is influenced by the lifestyle and the foods you eat. Any of the foods you eat can trigger a stroke:

Be a Stroke Hero | VCU Health

1. Ready-to-eat and frozen soup

To get a stronger and new flavor, prepared and canned soups normally depend on sodium. Nutritionists consider canned soup to be the main offender; one can of canned chicken noodle soup contains over 1,100 mg of sodium (salt).

These sodium levels have a significant effect on stroke risk. According to a report, sodium causes hypertension, which is the leading cause of stroke. In another recent report, people who drank more than 4,000 mg of sodium a day had more than double the chance of stroke as someone who consumed less than 2,000 mg.

2. Beverage

Recent heavy alcohol consumption increases the risk of all major forms of stroke, according to epidemiological data, while light-to-moderate alcohol consumption lowers the risk of ischemic stroke. Heavy drinking does, however, trigger elevated blood pressure. Experimental animals have shown that alcohol causes vasoconstriction and collapse of small cerebral arteries. Alcohol-induced neck damage has been linked to acute strokes, and patients with embolic brain infarction have been seen with alcohol-induced heart arrhythmias. Alcohol has various effects on hemostasis, fibrinolysis, and blood clotting, which may help inhibit or intensify strokes. Normal light-to-moderate alcohol intake can have antiatherogenic effects by inhibiting low-density lipoprotein oxidation and raising estrogen levels.

Meat that has been processed

Pastrami, sausage, hot dogs, bacon, or a smoked turkey sandwich will all increase the stroke risk.

Processed meats are dangerous to your health in two ways: first, because of the sodium, and second, because of the preservatives used to keep the meat fresh. Researchers also discovered that sodium nitrate and nitrite directly destroy blood vessels, causing them to harden and narrow.

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Consumption of cured and smoked meats has been attributed to an elevated risk of diabetes and cancer, according to cancer journals.

4. Red meat

Researchers from Harvard School of Public Health (HSPH) and the Cleveland Clinic found that eating red meat on a daily basis increases the risk of stroke while eating poultry and other proteins, such as fish or nuts, lowers your risk.

Those who ate more than two servings of red meat a day had a 28% greater chance of stroke than men who ate only a third of a serving a day. Those who ate the most chicken or turkey per day have a 13% lower chance of stroke than someone who ate only one helping of red meat a day. Researchers have found that replacing one daily intake of red meat with other proteins like nuts or fish can lower the risk of stroke.

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