There are many modern medicines and treatment techniques that are known to successfully prevent and reverse the effects of a stroke. Though they seem to be the most popular among patients, various potent natural remedies are recommended by naturopaths and herbal specialists the world over, for prevention and recuperation from stroke.
Ginkgo Biloba
According to Chinese herbal and Indian Ayurvedic specialists, the well-known herb gingko biloba stops development of blood clots, enhances blood flow to the brain and can impede creation of free radicals. This is beneficial in the treatment of stroke in that it provides relief from memory, vertigo and balance issues. Gingko, an herb that strengthens frail blood capillaries, can also help prevent a stroke due to hemorrhage. Herbal experts recommend taking 40 to 80mg of any product containing at least 24 percent ginkgo thrice a day to help prevent stroke or recover from an unfortunate attack.
Ginger and Garlic
According to herbal specialists, the popular anticoagulant herbs ginger and garlic, which reduce blood pressure and blood cholesterol levels, help prevent stroke by thinning the blood and maintaining its pressure. Taking raw or encapsulated garlic can drastically reduce stickiness of blood platelets. This results in better circulation. Onions, leeks and chives also offer the same effects. According to herbal therapists, 1-1/2g of garlic per day is beneficial for stroke treatment. Using ginger in cooking or as an ingredient in salads, or in tea (use a couple of teaspoons of freshly grated root in one cup of boiling water), can help prevent stroke or reverse its effects.
Turmeric and Astragalus
According to many Indian Ayurvedic studies, turmeric--with its compound, curcumin--hinders blood-clot formation. While using tumeric in cooking is known to be effective against strokes, 250mg of astragalus extract taken four times every day will enhance oxygenation of tissues. This helps keep cells healthy and is crucial during recuperation from strokes.
Vegetables, Fruits and Legumes
According to a Harvard study, carrots, which are rich in betacarotene and Vitamin A, can reduce the chance of a stroke by more than 50 percent. This applies whether they are eaten cooked or raw. Spinach, cabbage, papaya, endives and okra are sources of folates, which help prevent the artery walls from clogging, and reduce the chances of strokes and heart attacks. According to another Harvard study, leaves of the pigweed plant, an important source of calcium, can reduce the chance of a heart attack by about one-third. Pineapple, with its bromelain enzyme that breaks down proteins and possesses anti-clotting capabilities, can prevent the risk of stroke. Berries like huckleberries, blueberries and bilberries are rich in compounds called anthocyanidins, which also help impede blood coagulation and aid in breaking down plaque in the arteries. This reduces the chance of stroke and also helps in recovery after an attack.
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