Symptoms and proper nutrition in stroke

With stroke, proper nutrition does not take the last place, because it is from the foods that we consume in food that deposits of atherosclerotic plaques (the cause of ischemic stroke) occur in our blood vessels and high blood pressure (the cause of hemorrhagic stroke) is observed. Let's figure out what are the symptoms and proper nutrition for stroke.

Symptoms of stroke.

Stroke is an acute violation of the blood circulation of the brain, when brain tissue is poorly supplied with oxygen and nutrients. The brain tissue can not exist without oxygen, so it dies, and this affects the functionality of those structures, organs for which the affected area of ​​the brain responded.

There are two types of stroke - hemorrhagic and ischemic. They arise for various reasons, more often against the background of atherosclerosis, with blood vessels clogged by atherosclerotic plaques. This calamity often does not bypass the arteries that carry blood to the brain. If it happens that the lumen of such a blood vessel, clogged with plaques, suddenly narrows (during stress, for example), the area of ​​the brain to which this vessel delivers blood suffers. The more affected the blood vessel is larger, the ischemic stroke is more extensive.

Hemorrhagic stroke often occurs due to high blood pressure, there is a rupture of the artery, the blood flowing from it disrupts the brain. Such a stroke is more severe than ischemic stroke.

Nutrition for stroke.

It was said that hemorrhagic and ischemic strokes have different origins. But in fact the raised arterial pressure happens and at an atherosclerosis. Therefore, it is possible to deduce general recommendations for proper nutrition in stroke.

Nutrition for stroke is of great importance, although there are no special diets. In combination with a full rest and moderate physical exertion, it can prevent recurrences of a stroke and completely restore the patient's condition. What are the recommendations?

Everything is very simple, the recommendations of the World Health Organization on rational nutrition. The menu must be made in such a way that it contains enough fat, protein and carbohydrates. The basis of rational nutrition are cereals, vegetables, low-fat dairy products, seafood, lean meat and fish, vegetable oils (a small amount of butter is also necessary).

It is very useful to have fat fish (tuna, salmon, sardines, herring), because it contains polyunsaturated fatty acids containing useful cholesterol in large quantities and actively participate in all biochemical reactions in our body. The result of the activation of metabolic processes is the reduction of harmful cholesterol, of which atherosclerotic plaques are composed. In addition, marine fish contains phosphorus, which improves metabolic processes in the brain tissues.

With cerebral diseases, any vegetables are useful, but dishes from spinach, cabbage and beets are especially shown - they improve the biochemical reactions occurring in the brain. You can eat them both raw and cooked. Good cabbage as fresh, as stewed, and sauerkraut. From fresh beets, you can prepare a salad by rubbing it on a fine grater and seasoning with low-fat sour cream or vegetable oil. Some people do not eat raw beets. In this case, it can be extinguished or boiled - useful properties do not decrease.

Fresh berries and fruits are also very useful. But here too, there are preferences for the brain. The most useful are blueberries and cranberries. These berries have active antioxidant properties - they fight free radicals (very active and harmful molecules without one electron). Free radicals tend to take this electron from other molecules, which leads to the destruction of cells and all sorts of diseases, for example, to atherosclerosis.

It is necessary to permanently exclude from the menu (first, accustom yourself to will, as long as it eventually becomes a habit) fatty river fish, fatty meat, smoked, salted and spicy dishes, sweets, buns, canned products.

After a stroke, special attention should be paid to salt. Getting into the blood, it draws fluid from the surrounding tissues into the blood vessels. As a result, blood pressure rises, the walls of blood vessels, already weakened by vascular diseases, can not stand and burst. In the first time after a stroke, it is better to cook everything without salt, and then you can slightly add food.

With stroke, a diet is very important, and it will not have to be observed for a while, but for the rest of your life.