Beta Carotene and Strokes

As one ages, the risk of a stroke happening increases. What can you do to help lower the risks? Studies at Harvard show that ensuring a good supply of beta carotene in your diet may be one way to lower those risks.

For example, carrots were found to be very valuable in preventing stroke. A recent Harvard study demonstrated that eating carrots five times a week or more can reduce the risk of stroke drastically by two-thirds, compared with eating carrots only once a month or less often. This conclusion was reached after observing nearly 90,000 women nurses over an eight year period.

Beta-carotene is a powerful antioxidant, protecting the cells of the body from damage caused by free radicals. It is also one of the carotenoids believed to enhance the function of the immune system. Beta carotene also appears to stimulate cell to cell communication.

Spinach is another vegetable found valuable in the prevention and treatment of stroke. The protection seems to come partly from beta carotene in carrots and spinach. A previous Harvard study found that eating the extra beta carotene in about one and a half carrots, which equals 200 g of mashed sweet potatoes or 170 g spinach (weighed raw and then cooked) every day saved 40 per cent off stroke rates. The drop was evident in those who ate 15-20 mg of beta carotene daily compared to those who ate only 6 mg. The anti stroke activity in carrots, spinach and other carotene-rich vegetables seems to emanate from their antioxidant properties.

So can what you eat make a difference in your health? Yes, start adding more fresh vegetables such as carrots, yams, spinach, romaine lettuce, cilantro and even cantaloupe.

Are you dealing with a stroke or with someone who has had a stroke. I recommend: Life after a Stroke, to help you cope and improve your situation.