Mediterranean Cooking Shown to Reduce the Risk of Stroke
The Greeks know what they’re doing when it comes to food. According to multiple studies, the Mediterranean diet may be amongst the healthiest in the world and could actually reduce the risk of stroke and heart disease.
A stroke neurologist at the Medical Center at Columbia University by the name of Dr. Ayesha Sherzai conducted a long term study looking into the health benefits of the Mediterranean diet.
If you are not familiar with the foods from that region it consists of lots of fish, vegetables, nuts, whole grains, yogurts and healthy oils with little red meats.
The Dr. studied over 104,000 patients above the age of 52 years and found that those who followed a meal plan consisting of these foods had reduced their risk of stroke by almost 20%.
The American Heart Association has also published a number of research which supports these findings.
In an effort to reduce the numbers of cardiovascular disease and stroke, the American Heart Association has begun a campaign encourage citizens to adopt a Mediterranean diet. They hope that by the year 2020 they will have reduced the number of cases by 20%.
Here is a breakdown of their recommendations in brief:
Eating mostly plant-based foods, such as fruits and vegetables, whole grains, legumes and nuts
Using olive oil in place of butter
Using herbs and spices in place of salt to flavor foods
Limiting red meat to no more than twice a month
Eating fish and poultry at least twice a week
Drinking red wine in moderation (optional)
Although the diet may not work for everyone and is not necessarily recommended as a weight loss plan, it may be worth speaking to your doctor about the benefits of this cuisine.
For the full article visit, Wellness Bin
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