BREAKING NEWS? AVOCADO FOR STROKE
AVOCADO can heal or better, prevent STROKE
In the US someone has a stroke every 40 s.
Most strokes are preventable.
- 80% of strokes are preventable
- What’s good for your heart is good for your brain
Stroke is largely treatable.
- The faster you are treated, the more likely you are to recover without permanent disability
- Most patients must be evaluated and treated within 3 to 4.5 hours of symptom onset.
1/ Stop smoking: smoking damages your brain oxygenation, induces free radicals, reduces blood flow, decreases multiple organs function.
2/ Eat better: your food may have a scavenger effect to eliminate free radicals, improve your metabolism, controlling your cholesterol, lowering your blood sugar.
3/ Lose weight helps to lower your blood pressure, maintains mobility, keeps your brain oxigenated.
Avocado is the food for the brain and for the heart, it works for all the family.
Avocado’s fat content is twenty times higher than other fruits.
This great diversity in natural fats helps the absorption of liposoluble vitamins and antioxidants from its meat but also those ingested through other foods.
It helps to control LDL (bad) cholesterol.
The rich source of monounsaturated fatty acids (MUFA) can produce a competitive inhibition to control cholesterol and fat metabolism.
Avocado has a higher potassium content than any other fruit or vegetable, including bananas. This factor helps to regulate blood pressure, heart rate, and general blood circulation.
Today, avocado is the only fruit known to be a rich source of CoQ10 with 10 mg/kg. The fat-rich avocado meat enables the human digestive system to absorb CoQ10 from its meat but also from food and supplements. CoQ10 levels often decrease with age.This enzyme is mainly found in the most active organs: heart, kidney, and liver. It is an anti-aging agent.
This enzyme is mainly found in the most active organs: heart, kidney, and liver. It is an anti-aging agent.
A great number of studies support the role of avocado in a diet to prevent vascular disease and stroke, especially among patients at high risk. Without having done myself a statistically significant study, I observed great and fast improvements with patients adding avocado daily to their diet after a stroke, compare to people refusing to eat it.
It is also a valid explanation of why Americans with Latin American heritage who eat a high volume of avocados have a lower risk of cardiac disease, whatever they may have a moderate weight excess.
We tried to explain in The Avocado Affair, why and how eating avocado can help to be healthier.
To know more:
The Avocado Affair, 200 pages book, to explain the avocado health benefits with glossary and references, with 70 recipes, sold at www.starknakedhealth.com products page
Avocado Consumption Increases Neural Lutein and Improves Cognitive Function Elizabeth Johnson, Rohini Vishwanathan, Emily Mohn, Jordan Haddock, Helen Ramussen, Tammy Scott The FASEB Journal April 2015 vol. 29 no. 1 Supplement 32.8
Substitution dietary monounsaturated fat for saturated fat is associated with increased daily physical activity and resting energy expenditure and with changes in mood. C Lawrence Kien, Janice Y Bunn, Connie L Tompkins, Julie A Dumas, Karen I Crain, David B Ebenstein, Timothy R Koves, Deborah M Muoio The American Journal of Clinical Nutrition 97 (4): 689–697. 2013
Avocado oil improves mitochondrial function and decreases oxidative stress in Brain of from diabetic rats.Ortiz-Avila O, Esquivel-Martínez M, Olmos-Orizaba BE, Saavedra-Molina A, Rodriguez-Orozco AR, Cortés-Rojo C. J Diabetes Res. 2015;2015:485759
Effect of a moderate fat diet with and without avocados on lipoprotein particle number, size and subclasses in overweight and obese adults: a randomized, controlled trial. Li Wang, PeterL. Bordii, Jennifer A.Fleming, Alison M. Hill, Penny M.Kris Etherton, J Am Heart Assoc. 2015 Jan 7;4(1)
Omental adipocyte hypertrophy relates to coenzyme Q10 redox state and lipid peroxidation in obese women. Thomas Grenier-Larouche, Anne Galinier, Louis Casteilla, André C. Carpentier, and André Tchernof Lipid Res. 2015 56:(10) 1985-1992