Natural Food Reduce Risk of Stroke

When a particular area of the brain is blocked or cut off for blood circulation,  the brain cells are then deprived of oxygen and they start to deteriorate and die. This is a stroke.  Usually, the body functions and limbs connected to that part of the brain will start to malfunction, muscle control is lost and sometimes brain memory. A mini-stroke is a Transient ischemic attack (TIA) and is an attack where you may experience many of the stroke symptoms but in a far less aggressive manner. TIA symptoms will usually resolve on their own within a short period of time, but still must be taken seriously as they could be a sign of things to come in the future. In both cases, you need to be aware of the warning signs to be able to act as quickly as possible as strokes can happen very quickly. Stroke is preventable by paying attention to blood pressure levels, blood glucose levels, blood lipid levels, diet and body mass index can effectively prevent a stroke from occurring There is some food can reduce the stroke risk. Garlic, It may limit the collection of platelets, one of the primary steps in the formation of a blood clot Salmon and Avocado, contains omega-3 fatty acids which can also help thin the blood by preventing the formation of substances that encourage platelet formation. Herbs with Coumarin like angelica root, arnica flower, anise, chamomile, fenugreek, licorice root, parsley and red clover which act like Warfarin.